Results 191 to 200 of about 62,692 (265)

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Progress toward a Nonenzymatic Gluconeogenesis: One-Pot Reactions and Model Systems. [PDF]

JACS Au
Zimmermann J, Dherbassy Q, Nogal N, Yahaya S, Moran J.   +4 more
europepmc   +1 more source

Identification of Volatile Odor Compounds in Extracts of Four Types of Herbaceous Plant Spices via GC × GC–O‐TOF MS

eFood, Volume 7, Issue 4, August 2026.
In this study, sensory evaluation, electronic nose, solid‐phase microextraction, and comprehensive two‐dimensional gas chromatography‐olfactometry‐time‐of‐flight mass spectrometry were used to analyze the volatile compounds and key odor‐active components in the extracts of sour horn, alfalfa, chicory, and fenugreek, and a total of 59 odor‐active ...
Suxing Tuo, Qinghui Jia, Shuang Bi, Yixin Dai, Ting Deng, Hongbing Lu, Jiaxiao Cai, Zifeng Li, Cheng Yang, Kejun Zhong, Bo Kong, Ye Liu   +11 more
wiley   +1 more source

Ginsenoside Rh2 Regulates PI3K/AKT Signaling, Metabolic Pathways, and the Gut Microbiota for Coronary Heart Disease Therapy. [PDF]

Int J Mol Sci
Chen Z, Wang H, Yang Y, Cui X, Wang C, Liu Y.   +5 more
europepmc   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Metabolic Profiling Analysis of Cytochrome B5 Production in E. Coli N4830-1 Using GC-MS

Tengsuttiwat T, Burke A, Kaderbhai NN, Gallagher J, Muhamadali H, Goodacre R.   +5 more
europepmc   +1 more source

Mycosporine-like Amino Acids Biosynthesis in <i>Asterarcys</i> sp. Driving by Phosphorus Limitation: Evidence from Physiological and Transcriptomic Analyses. [PDF]

Mar Drugs
Wei L, Wu H, Wu J, Wu H, Lv J, Li T, Xiang W.   +6 more
europepmc   +1 more source

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

eFood, Volume 7, Issue 4, August 2026.
To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek, Turkan Uzlasir, Pınar Kadiroglu, Hatice Kübra Sasmaz, Serkan Selli, Matteo Bordiga   +5 more
wiley   +1 more source

Growth of Oxygen Environment of the Newborn Vocal Fold Maculae Flavae as a Stem Cell Niche. [PDF]

Laryngoscope Investig Otolaryngol
Sato K, Chitose SI, Sato F, Sato K, Ono T, Umeno H.   +5 more
europepmc   +1 more source

Effects of Exogenous Monosodium Glutamate on GABA Accumulation and Volatile/Nonvolatile Metabolites in Black Highland Barley

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Overview of MSG‐assisted GABA enrichment and associated changes in amino acid, fatty acid, and volatile metabolite profiles in germinated black highland barley. ABSTRACT γ‐Aminobutyric acid (GABA) is a functional amino acid with multiple health benefits; however, the mechanism of its enrichment in black highland barley, particularly through precursor ...
Xiaohang Lu, Nana Ma, Yuan Wang
wiley   +1 more source