Results 221 to 230 of about 409,908 (333)

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels. [PDF]

Foods
Pagazzo A, Bavaro AR, D'Antuono I, Linsalata V, Cardinali A, Conte A, Del Nobile MA.   +6 more
europepmc   +1 more source

Sustainable Applications of Thymol: Advances in Formulation Technologies, Drug Delivery Systems, and Food Preservation Strategies

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Thymol is a natural monoterpene with antimicrobial, antioxidant, anti‐inflammatory, and anticancer activities relevant to food and biomedical applications. Its poor solubility and instability can be improved through nanodelivery systems. Thymol also supports sustainable food preservation and active packaging, although further clinical validation and ...
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Syamand Ahmed Qadir, Aryan Mahmood Faraj, Othman Abdulrahman Mohammed, Tablo H. Salih, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +8 more
wiley   +1 more source

Accurate imputation of pathway-specific gene expression in spatial transcriptomics with PASTA. [PDF]

Nat Commun
Li R, Yang P, Di Pilato M, Zhang J, Flowers CR, Shang L, Li Z.   +6 more
europepmc   +1 more source

Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Pigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Giulia Feliziani, Marianna Tagliasco, Xinying Suo, Nicoletta Pellegrini, Elena Vittadini, Laura Bordoni, Rosita Gabbianelli   +6 more
wiley   +1 more source

Resolution of Hepatitis Delta Virus-Related Cryoglobulinemic Vasculitis With the Use of Bulevirtide. [PDF]

ACG Case Rep J
Geremicca G, Labanca S, Pasta A, Pieri G, Marenco S, Cariati S, Grossi A, Giannini EG.   +7 more
europepmc   +1 more source

Comparative Analysis of Dietary Patterns in Children With Phenylketonuria Phenotypes and Controls: Implications for Nutritional Status

Journal of Inherited Metabolic Disease, Volume 49, Issue 3, May 2026.
ABSTRACT Individuals with phenylketonuria (PKU), caused by different variants of the phenylalanine hydroxylase gene, need to restrict their intake of phenylalanine. This study evaluated dietary patterns and physical activity levels in children with different PKU phenotypes compared to healthy controls. Eighty‐two children were recruited (22 classic PKU
Dolores Garcia‐Arenas, Aida Ormazabal, Paula Isern, Blanca Barrau‐Martinez, Arnau Gonzalez‐Rodriguez, Alba Tor‐Roca, Rafael Llorach, Jaume Campistol‐Plana, Mireia Urpi‐Sarda, Consortium PKU.cat.   +9 more
wiley   +1 more source

Ancient grain flour consumption as a novel therapeutic approach for irritable bowel syndrome. [PDF]

Eur J Nutr
Maurotti S, Ferro Y, Mazza E, Tirinato L, Mare R, Frosina M, Mirarchi A, Noto FR, Doldo P, Colaci C, d'Avanzo N, Galluccio A, Greco S, Pujia A, Montalcini T.   +14 more
europepmc   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4312-4319, May 2026.
Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez, Cristina Rodríguez‐Suárez, Dámaso Hornero‐Méndez, Sergio G Atienza   +3 more
wiley   +1 more source