Results 131 to 140 of about 59,840 (268)

Dominance and toxicity without lethality: Exploring biomass, cyanometabolites, and Daphnia responses across Cyanobacterial strains

Journal of Phycology, EarlyView.
Abstract Cyanobacteria are cosmopolitan, important components of biomass with a remarkable ability to synthesize a diverse array of bioactive compounds, some of which may have toxic effects on other organisms and ecosystems. In this study, filamentous cyanobacterial strains isolated predominantly from temperate European freshwaters (Aphanizomenon ...
Łukasz Wejnerowski, Tamara Dulić, Sultana Akter, Michał Rybak, Agnieszka Piasecka, Jakub Szymkowiak, Oskar Kamiński, Anna Czerepska, Filip Pniewski, Zorica Svirčev, Ewa Poniecka, Krzysztof Zawierucha, Katarzyna Taylor, Marcin Krzysztof Dziuba, Jussi Meriluoto   +14 more
wiley   +1 more source

Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread [PDF]

, 2017
The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of ...
Bilyk, O. (Olena), Kovbasa, V. (Volodymyr), Sylchuk, T. (Tatyana), Zuiko, V. (Vira)   +3 more
core  

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

Organoleptic Test of Ginger Flavor Seaweed (Eucheuma cottonii) Jelly Candy

Techno: Jurnal Penelitian
Eucheuma cottonii is a seaweed cultivated in Galo-Galo Village, South Morotai District, Morotai Island Regency. The seaweed, Eucheuma cottonii, has not yet been processed into semi-finished or finished products. One of its components, carrageenan, can form a gel, which can then be used to create various products such as agar, dodol, and jelly candy ...
Rinto Muhammad Nur, Nurafni Nurafni, Tri Nursani Baide   +2 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

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

Sifat kimia dan organoleptik food bar kombinasi tepung mocaf (Modified cassava flour) dan tepung kacang tanah (Arachis hypogeaea L.)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Food bars are made by combining a variety of mashed food ingredients. These ingredients are fortified with additional nutrients such as cereals, dried fruit, or nuts, which are then held together into a compact form with the help of binders.
Dewi Putri Setyowati, Khoirin Maghfiroh
doaj   +1 more source

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

The Organoleptic Test of Organic Rice in Banyuwangi

Advances in Social Science, Education and Humanities Research, 2022
Driyanto Wahyu Wicaksono, Halil Halil, Kurniawan Muhammad Nur   +2 more
openaire   +1 more source

Wine Coffee as an Edu-tourism in Banyuwangi: An Organoleptic Test

KnE Social Sciences
Banyuwangi is one of the districts where the plantation sector with coffee supports economic activities as the main commodity. Coffee productivity in Banyuwangi is included in the top five categories in East Java Province, and its production has been exported to various countries.
Eka Afrida Ermawati, Ayu Purwaningtyas, Riza Rahimi Bachtiar, Destyana Ellingga Pratiwi   +3 more
openaire   +1 more source