Results 111 to 120 of about 14,079 (217)
One-Step Preparation of Carboxymethyl Cellulose—Phytic Acid Hydrogels with Potential for Biomedical Applications [PDF]
, 2022 Alina Ghilan +10 more
openalex +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source
Efficacy and tolerability of a depigmenting gel serum comprising tranexamic acid, niacinamide, 4‐butylresorcinol, phytic acid, and a mixture of hydroxy acids that targets the biological processes regulating skin melanogenesis [PDF]
Marta Furmanczyk +6 more
openalex +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Yeast fermentation significantly improved the nutritional value of rice bran (RB), rice polish (RP), and de‐oiled rice bran (DORB), with RB showing the highest gas and ethanol production along with major increases in crude protein, metabolizable energy, and available phosphorus.
Syful Islam +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.(1) DHQ can attenuate silica‐induced inflammation and pulmonary fibrosis in the C57BL/6 mice. (2) The beneficial effects of DHQ were primarily attributed to the alteration of gut microbiota (particularly Muribaculaceae and Lactobacillus) mediated by serum metabolites.
Zunqiong Ke +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.In order to improve child nutrition, the study optimized a composite flour derived from iron‐rich beans and provitamin A maize using Response Surface Methodology. High levels of β‐carotene (1.58 μg/g), iron (6.0 mg/100 g), and sensory acceptability were obtained from the ideal blend (57.9% maize, 17.1% beans, 10% soy, 5% sesame, 5% wheat, and 5 ...
Amos Asiimwe +4 more
wiley +1 more source
Erratum for Petry et al. Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status. J Nutr 2014;144:1681–7. [PDF]
, 2015 openalex +1 more source
Rapid recovery of phytic acid from rice brans using chitosan nanofiber-based porous hydrogels [PDF]
, 2021 Sachiko Nitta, Hiroyuki Iwamoto
openalex +1 more source
JSFA reports, Volume 6, Issue 1, Page 4-13, January 2026.Abstract Background and Objective Quantifying phytic acid in complex or fermented foods is essential for assessing nutritional quality. Conventional enzymatic assays often overestimate phytic acid due to nonspecific hydrolysis of phosphorylated compounds.
Neda Rousta, Mohammad J. Taherzadeh
wiley +1 more source
Molecular Nutrition &Food Research, Volume 70, Issue 1, January 2026.Comparison of the effects of cow's milk and transgenic soy‐based beverages on bone health in BALB/c mice. Cow's milk promoted higher trabecular density; improved bone structure; and increased osteocalcin, calcium, and phosphorus levels. The non‐transgenic soy beverage led to reduced cortical thickness and increased diaphysis diameter, while the ...
Eduarda Pires Costa +8 more
wiley +1 more source