Results 131 to 140 of about 135,541 (324)
, 2013 The objectives of the review are the collection, concise description and evaluation of the various chromatographic techniques used for the separation and quantitative determination of macro- and microcomponents present in ...
Cserháti, Tibor, Szőgyi, Mária
core
Food Frontiers, EarlyView.ABSTRACT Medicago sativa L. (alfalfa) harbors a remarkably diverse reservoir of bioactive secondary metabolites. Flavonoids, isoflavones, and triterpenoid saponins dominate its bioactivity landscape, driving potent antioxidant, anti‐inflammatory, antimicrobial, estrogenic, hypolipidemic, and cytotoxic actions through redox modulation, membrane ...
Parham Joolaei Ahranjani +3 more
wiley +1 more source
Saturating water for non-alcoholic beverages with carbon dioxide. [PDF]
, 1962 István Zelenka
openalex +1 more source
Food Frontiers, EarlyView.‐Pi infusion significantly improved locomotor activity and exploratory behavior in aging mice; its bioactive compounds may have direct effects on behavior, which may be accompanied by a putative indirect effect involving the gut microbiota. ‐Pi infusion consumption restored commensal Bacilli levels and caused a significant decrease in Clostridia levels
Yulia Kroupitski +7 more
wiley +1 more source
Systematic review of the effect of policies to restrict the marketing of foods and non-alcoholic beverages to which children are exposed. [PDF]
Obes Rev, 2022 Boyland E +5 more
europepmc +1 more source
Food Frontiers, EarlyView.The graphical abstract summarizes the experimental workflow: (1) Preparation of selenium‐containing tea‐derived peptides (TSE‐PP) guided by ADH activation; (2) Purification and LC‐MS/MS identification of selenium‐modified peptides; (3) Molecular docking to reveal peptide‐ADH interactions; (4) Evaluation of hangover‐alleviating and hepatoprotective ...
Lixia Zan +7 more
wiley +1 more source
Whey based beverages - new generation of dairy products
Mljekarstvo, 2008 Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk.
Irena Jeličić +2 more
doaj
Non-alcoholic beverage and depression [PDF]
European Journal of Clinical Nutrition, 2018 openaire +2 more sources
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Correction to: Assessment of artificial and natural sweeteners present in packaged non-alcoholic beverages (NABs) sold on the Singapore market. [PDF]
BMC Public Health, 2022 Tan R +6 more
europepmc +1 more source