Results 121 to 130 of about 19,627 (226)

Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment. [PDF]

Food Chem X
Nawaz G, Yin WT, Qin GY, Liu HM, Pang HL, Zhang F, Ruan QQ, Qin Z, Li JR.   +8 more
europepmc   +1 more source

Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae). [PDF]

Foods, 2022
Macaluso M, Farina P, Rossi L, Bianchi A, Venturi F, Chiriboga Ortega RD, Bedini S, Conti B, Guidi L, Zinnai A.   +9 more
europepmc   +1 more source

High Methoxyl Pectin Consistently Reduces β‐Carotene Bioaccessibility Across Various Gastrointestinal Digestion Conditions

Molecular Nutrition &Food Research, Volume 70, Issue 15, 17 August 2026.
High methoxyl pectin (HMP) significantly reduced β‐carotene bioaccessibility in vitro. This was observed at various enzyme/bile concentrations and shear forces. ABSTRACT Dietary fiber could inhibit β‐carotene bioaccessibility by restricting its release from the food matrix, interfering with digestive enzyme activities, binding bile salts, or modifying ...
Anushka Shukla, Thomas Schleeh, Patrick Borel, Charles Desmarchelier, Torsten Bohn   +4 more
wiley   +1 more source

Comparison of Antioxidant and Antibacterial Activities of Camellia Oil From Hainan With Camellia Oil From Guangxi, Olive Oil, and Peanut Oil. [PDF]

Front Nutr, 2021
Wang L, Ahmad S, Wang X, Li H, Luo Y.
europepmc   +1 more source

Follicle Size Regulates Cytoplasmic Maturation, Lipid Content, and Embryo Cryosurvival in Bovine Oocytes Matured In‐Vitro

Molecular Reproduction and Development, Volume 93, Issue 8, August 2026.
Follicle size modulates bovine oocyte cytoplasmic maturation during IVM. Oocytes from larger follicles exhibit reduced lipid accumulation, fewer transzonal projections, distinct cumulus cell metabolic signaling, and greater embryo cryosurvival, indicating improved cytoplasmic maturation and lipid regulation despite similar developmental rates ...
Briza Castro, Paula Rodriguez‐Villamil, M. Sofia Ortega   +2 more
wiley   +1 more source

Machine learning assisted intelligent identification strategy for adulteration peanut oil based on fatty acid GC fingerprint. [PDF]

Food Chem X
Su G, Yao Z, Wang D, Lv X, Jia W, Hui J, Chu B, Wang X, Deng Q, Huang H, Wei F.   +10 more
europepmc   +1 more source

Safety Evaluation of an Aqueous Root and Leaf Extract of Ashwagandha ( Withania somnifera )

Phytotherapy Research, Volume 40, Issue 8, Page 5030-5047, August 2026.
Sensoril, an aqueous root and leaf extract of ashwagandha showed no evidence of mutagenicity in the in vitro Ames assay, was negative in the in vitro micronucleus, in vivo mammalian bone marrow chromosome aberration assays, and was well tolerated in the rat at up to 4000 mg/kg BW/day when administered orally for a period of 90 days. The data from these
Mukesh Summan, Candace L. Doepker, Gregory P. Brorby   +2 more
wiley   +1 more source

Enzymatic Interesterification: An Innovative Strategy for Lower-Calorie Lipid Production From Refined Peanut Oil. [PDF]

J Food Sci
Batista D, Macedo GA, Luccas V, Macedo JA.   +3 more
europepmc   +1 more source

Nanomaterials‐Decorated Biomass‐Derived Carbon for Overall Water Splitting: Interfacial Engineering, Mechanistic Insights, and Device Translation

The Chemical Record, Volume 26, Issue 8, August 2026.
Biomass‐derived carbon provides a sustainable, porous, and conductive scaffold that stabilizes nanomaterials for bifunctional hydrogen evolution reaction/oxygen evolution reaction catalysis. This review summarizes design strategies (defects, heteroatom doping, heterostructures, single atoms), mechanistic/density functional theory insights, degradation ...
Paricha Jebin, Md. Rakib Khan, Syed Shaheen Shah, S. M. Mostafa Kamal, Mst. Kaniz Subarna, Nipa Debnath, Md. Abdul Aziz, Bong‐Joong Kim, A. J. Saleh Ahammad   +8 more
wiley   +1 more source

Mechanism of the NaCl soaking-microwave synergistic pretreatment in suppressing emulsification formation during the aqueous enzymatic extraction of peanut oil. [PDF]

Food Chem X
Hai N, Lv D, Chen F.
europepmc   +1 more source