Results 81 to 90 of about 921 (167)
Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 6002-6014, 15 August 2026.Abstract BACKGROUND Food additives are widely used to extend the shelf life of foods and maintain their quality. In this study, the potential of Prunus laurocerasus and Prunus cerasifera fruit pits (endocarp and seed) as food additives was investigated in terms of cytotoxicity, antigenotoxicity, antioxidant activity, enzymatic anti‐browning, and urease
Zühal Bayrakçeken Güven +4 more
wiley +1 more source
A neuro‐behavioural model of neophobia
Biological Reviews, Volume 101, Issue 4, Page 1863-1876, August 2026.ABSTRACT Fear can be defined as the internal neurological state that releases a repertoire of behaviours an animal performs to reduce the effect of an aversive factor. Neophobia, the fear of novelty, is a fundamental behavioural trait observed across a wide range of species from arthropods to humans.
Arik Dorfman, Aziz Subach, Inon Scharf
wiley +1 more source
The Green-Spore Poison Parasol Mushroom, Chlorophyllum molybdites
EDIS, 2016 The “false parasol” or “green-spored parasol” mushroom (Chlorophyllum molybdites) is a poisonous mushroom that is the most common cause of mushroom poisoning in the United States.
Lisbeth Espinoza, Matthew E. Smith
doaj +3 more sources
eFood, Volume 7, Issue 4, August 2026.Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos +4 more
wiley +1 more source
Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Traditional Ugandan Tonto is produced through the spontaneous fermentation of banana juice and roasted sorghum. Fermentation decreased pH and total soluble solids while increasing ethanol and titratable acidity. A total of 38 volatile compounds were identified, with esters contributing characteristic fruity and banana‐like aromas.
Ambrose Atwine +6 more
wiley +1 more source
Acute mushroom poisoning : a report of 41 cases [PDF]
, 2007 A retrospective analysis of all mushroom poisoning cases admitted in Tansen Mission Hospital in the period of two months of the year 2005 was done. Forty-one cases were admitted during that period, among which only 34 case records could be found for ...
M Lee, Arbin Joshi, A Shrestha, P Awale
core +1 more source
British Journal of Pharmacology, Volume 183, Issue 14, Page 4048-4057, July 2026.Abstract The past decade has seen a huge increase in clinical research with psychedelic drugs and 3,4‐methylenedioxymethamphetamine (MDMA), which have revealed great potential for treating mental health conditions. Given this progress in research, as well as the current unmet clinical need of millions of patients, in 2023, the Australian Therapeutic ...
David J Nutt +3 more
wiley +1 more source
Clinical characteristics and outcome of toxicity from Amanita mushroom poisoning [PDF]
, 2017 Satariya Trakulsrichai,1,2 Charuwan Sriapha,2 Achara Tongpoo,2 Umaporn Udomsubpayakul,3 Sunun Wongvisavakorn,2 Sahaphume Srisuma,2,4 Winai Wananukul2,4 1Department of Emergency Medicine, 2Ramthibodi Poison Center, 3Section for Clinical Epidemiology and ...
Sriapha C +6 more
core
Mushroom poisoning: a retrospective study concerning 11-years of admissions in a Swiss Emergency Department. [PDF]
, 2018 Wild mushroom intoxication is an unusual cause of toxic ingestion in Europe. A great diversity of clinical symptoms may arise depending on the variety of wild mushrooms ingested.
Yersin, B. +3 more
core +1 more source