Results 141 to 150 of about 65,648 (277)

PbrIDD2‐PbrAPX14 Module Functions in the Ethylene‐Mediated Ripening and Senescence Process of Pear Fruit

Plant Biotechnology Journal, EarlyView.
ABSTRACT Endogenous H2O2 participated in the ethylene‐dependent ripening and senescence process of horticultural fruit as a secondary messenger; however, the molecular mechanism beneath such a phenomenon has not been fully clarified until recently. By a conjoint analysis of metabolite, enzyme activities, gene expression profiles in AsA‐GSH cycle of ...
Libin Wang, Junpeng Niu, Xiaoyu Tan, Yuhua Xie, Li Jiang, Chen Huan, Xu Zhang, Weiqi Luo, Bing Xie, Xiaopu Ren, Guodong Wang, Yuanyuan Guo, Shaoling Zhang   +12 more
wiley   +1 more source

Bioactive, Microbiological and Organoleptic Characteristics of Kiwi Lemongrass Blended Nectar

Journal of Advances in Biology & Biotechnology
The aim of the present study was to develop kiwi lemongrass nectar and to assess the bioactive, microbiological and organoleptic parameters during ambient storage conditions. For the development of kiwi lemongrass nectar, kiwi and lemongrass were blended in different proportions of 100:0, 97:03, 94:06, 91:09, 88:12, 85:15 and 82:18, respectively.
Abhay Bhagat, Monika Sood, Julie D. Bandral, Neeraj Gupta, Kamaldeep Kour, Mehnaza Bashir   +5 more
openaire   +1 more source

Advances in organic UV filters for sunscreens over the past decade

Photochemistry and Photobiology, EarlyView.
Highlighted organic UV filter frameworks that have been described for sunscreens over the past decade divided into three groups: derivatives of or inspired by approved organic UV filters, natural product‐based compounds, and miscellaneous. Abstract Ultraviolet (UV) radiation is a major environmental factor in photoaging, erythema, and skin cancer ...
Gabriela Zanella Marcon, Maria Carolina Theisen, Andressa Motta Castro, Giovana Jones Radke, Fernando Fumagalli   +4 more
wiley   +1 more source

Investigation of the Cinnamon Influence on the Wheat Bread Quality Enriched with Flax Seeds Oil Meal [PDF]

, 2018
The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products.
Bilyk, O. (Olena), Bondarenko, Y. (Yulia), Drobot, V. (Vira), Hryshchenko, А. (Аnna), Kovbasa, V. (Volodymyr), Shutyuk, V. (Vitaliy)   +5 more
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Evaluation of Enzyme Inhibition and Kinetic Profiles of Origanum Essential Oils on Metabolic and Central Nervous System Targets

Natural Sciences, Volume 6, Issue 3, July 2026.
The essential oils of three Origanum species were chemically characterized and evaluated for their antioxidant and enzyme inhibitory activities. The different compositions confer selective bioactivities: O. vulgare exhibits good antioxidant and α‐glucosidase inhibitory activity, O. majorana shows promising tyrosinase inhibition, and O.
Giuseppe Amato, Lucia Caputo, Laura De Martino, Daniela Grulova, Barbara Borczak, Joanna Kapusta‐Duch, Vincenzo De Feo   +6 more
wiley   +1 more source

Quality assurance mechanisms in agrifood: The case of the Spanish fresh meat sector [PDF]

The largest fresh meat brand names in Spain are analyzed here to study how quality is signaled in agribusiness and how the underlying quality -assurance organizations work.
Benito Arruñada, Manuel González-Díaz, Marta Fernández-Barcala   +2 more
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Thermal Abuse and Age of Biomass as Critical Factors for the Viability of Functional Microorganisms in “Fiordilatte” Ice Cream

eFood, Volume 7, Issue 3, June 2026.
Fiordilatte ice‐cream could be a valuable carrier for probiotic microorganisms; however, thawing cycles, in terms of number and duration of each events, along with the conditions of probiotic production (namely the age of cells at the time of inoculation), could strongly affect functional properties.
Antonio Bevilacqua, Mario Terlizzi, Alessandro De Santis, Maria Rosaria Corbo, Milena Sinigaglia, Angela Racioppo, Pasquale Massimiliano Falcone, Barbara Speranza   +7 more
wiley   +1 more source

Evaluation of Quinoa (Chenopodium quinoa Willd) Protein Isolate and Hydrolysate as Alternative Nitrogen Source for Growth of Lactiplantibacillus plantarum WCFS1

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Quinoa protein hydrolysate (QpH) serves as both a nitrogen source and a functional ingredient for L. plantarum. Bacteria grown in QpH achieved high biomass production and demonstrated significantly enhanced cell membrane integrity, positioning QpH as a key component for robust, plant‐based probiotics.
Nelson Romano, Leonardo Sciammaro, Alejandra Quiroga, María Cecilia Puppo, Andrea Gómez‐Zavaglia   +4 more
wiley   +1 more source

Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)

Food ScienTech Journal
Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content.
Nia Ariani Putri, Winda Nurtiana, Mohamad Ana Syabana, Bayu Meindrawan, Reizza Muhammad Giyats Al Hisyam Dwi Samara   +4 more
doaj   +1 more source

Quality aspects of processed organic baby food - Results of a case study from an expert consultation in the baby food industry in 10 European countries. [PDF]

, 2008
The processor survey shows the general principles and understanding of quality for the processing of organic food from the processors’ point of view.
Kretzschmar, Ursula, Seidel, Kathrin, Zanoli, Raffaele   +2 more
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