Results 11 to 20 of about 6,136 (220)
Effect of dietary carnosine during in vitro digestion of a burger meal combo model including ascorbic acid as an antioxidant and fructose as a pro-oxidant. [PDF]
J Food SciAbstract Carnosine, as a meat constituent, was previously shown to exhibit some pro‐oxidative effects during in vitro digestion of a burger meal model in the presence of high (supplemental) level of ascorbic acid (AA). In the current study, effects of dietary carnosine were assessed during in vitro digestion of a burger meal combo model, including ...
Li YY +6 more
europepmc +2 more sources
Charting the landscape of the environmental exposome
iMeta, Volume 1, Issue 4, December 2022., 2022 We describe the biological and chemical components of the environmental exposomes in three major environmental matrices that are highly relevant to human and social‐economical health—air, soil, and water. We discuss how different exposome components can interact with each other. Finally, we propose a list of outstanding challenges to be tackled to push
Xin Wei +6 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, Volume 5, Issue 1, Page 14-26, January 2023., 2023 The planet faces a climate crisis with severe health, economic and environmental consequences. Political actions such as the European Green Deal aim to mitigate climate change by shifting production and consumption patterns, and the production of mycorrhizal sporocarps—the fruiting body of fungi—is no exception. The production of mycorrhizal sporocarps
Inês Ferreira +2 more
wiley +1 more source
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics
Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 233-259, January 2023., 2023 Abstract Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives.
José A. Piornos +4 more
wiley +1 more source
Flavor Composition and Microbial Community Structure of Mianning Ham
Frontiers in Microbiology, 2021 Mianning ham, a traditional Chinese dry-cured ham, is protected by national geographical indications. To understand the surface and internal flavor composition and microbial community structure of Mianning ham, solid phase microextraction-gas ...
Lin Chen +8 more
doaj +1 more source
Plant Biology, Volume 25, Issue 1, Page 72-84, January 2023., 2023 After wounding, barley plants emit green leaf volatiles that induce hordatine accumulation and disease resistance in receiver plants. Abstract Plants have evolved diverse secondary metabolites to counteract biotic stress. Volatile organic compounds (VOCs) are released upon herbivore attack or pathogen infection. Recent studies suggest that VOCs can act
S. Laupheimer +6 more
wiley +1 more source
Adsorption Science & Technology, 1992 The adsorption and desorption isotherms of n-hexane on powdered alumina and silica have been studied at 25°C over a wide range of relative pressures. Two t-curves for pore structure analysis are proposed, one for alumina (C = 12) and the second for silica (3 ≤ C ≤ 9).
Weber, G. +4 more
openaire +3 more sources
N-hexane neuropathy in offset printers. [PDF]
Journal of Neurology, Neurosurgery & Psychiatry, 1993 In an offset printing factory with 56 workers, 20 (36%) developed symptomatic peripheral neuropathy due to exposure to n-hexane. Another 26 workers (46%) were found to have subclinical neuropathy. The initial change in the nerve conduction study was reduced amplitude of the sensory action potentials, followed by reduced amplitude of the motor action ...
Chan, SY +7 more
openaire +4 more sources
Pesquisa Agropecuária Brasileira, 1999 O objetivo do presente trabalho foi estudar os efeitos de umidade e de temperatura de extrusão na estabilidade oxidativa de produtos de aveia (Avena sativa L.).
Luiz Carlos Gutkoski +1 more
doaj +1 more source
Frontiers in Nutrition, 2020 Lipid oxidation and water migration are important factors in the quality changes of aquatic products. This study investigated the relationship between water migration and lipid oxidation in salmon filets under four different storage conditions (control ...
Ying-Jie Yu +14 more
doaj +1 more source