Results 111 to 120 of about 10,150 (201)

Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT This study examines the scientific basis of a traditional multi‐infusion tea‐brewing practice common in Asia by evaluating compositional changes, antioxidant capacity, and sensory attributes across successive green tea infusions. Using UPLC‐MS, GC‐IMS, and elemental profiling, we characterized how repeated extractions alter key tea ...
Xiaoying Zhang, Anas Yusuf, Man Xu, Murtala Bindawa Isah   +3 more
wiley   +1 more source

Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]

Food Sci Nutr
Matondo JD, Issa-Zacharia A.
europepmc   +1 more source

Sensory and Physicochemical Evaluation of Dairy‐Like Plant‐Based Milk Formulations Predicted by Machine Learning

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Anesu A. Magwere, Russell Keast, Joanna M. Gambetta, Nelum Pematilleke, Sonja Kukuljan, Amy Logan   +5 more
wiley   +1 more source

Trinité et quaternité chez C.G. Jung : Réflexions sur l'évolution historique du raport à la transcendance [PDF]

, 2001
Farmer, Yanick
core   +1 more source

Physicochemical and Thermal Evaluation of a Mixed‐Mode Greenhouse Solar Dryer for Guava (Psidium guajava L.)

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT The present study aimed to evaluate the quality and nutritional properties of guava slices dried in a greenhouse solar dryer (operated under mixed and direct modes) and an electric stove at 50°C. The results showed that mixed‐mode solar drying resulted in greater retention of vitamin C (112.60 mg/100 g), carotenoids (0.37 mg/g), and ...
Ana María Lucho‐Gómez, Alfredo Domínguez‐Niño, Paulina Guillén‐Velázquez, Juan Pablo Hernández‐Jerónimo, Mario Luna‐Flores, Octavio García‐Valladares   +5 more
wiley   +1 more source

Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties. [PDF]

Foods
Panpipat W, Khaochamnan N, Thongkhaow S, Anantawat V, Saelee N, Castro-Muñoz R, Chaijan M.   +6 more
europepmc   +1 more source

Evaluating the Color of Chocolate Chip Cookies: Comparative Performance of Instrumental Colorimetry, Digital Image Analysis, and Computer Vision Relative to Human Perception

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Food color is commonly quantified using colorimeters; however, these instruments may be impractical in home‐based or small‐scale production settings. More accessible alternatives, such as digital image analysis and computer vision, may offer reliable color quantification when conventional instrumentation is unavailable.
Natalia Calderón, Eniola Ola, Han‐Seok Seo   +2 more
wiley   +1 more source

Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing Properties. [PDF]

Foods
Zhao Z, Flores R, De Meulenaer B, Van der Meeren P.   +3 more
europepmc   +1 more source

Long‐Term Stress Adaptation as a Highly‐Conserved Key Factor in Yeast Aging

Aging Cell, Volume 25, Issue 5, May 2026.
This study shows that long‐term, but not short‐term, stress exposure triggers molecular changes in yeast that mirror established hallmarks of aging, including altered proteostasis, epigenetic shifts, and reduced lifespan. These changes are reversible upon stress removal, and the genes involved are conserved across all domains of life. ABSTRACT Aging is
Yanzhuo Kong, Damola Adejoro, Christopher Winefield, Stephen L. W. On, Philip A. Wescombe, Arvind Subbaraj, Andrew Saunders, Venkata Chelikani   +7 more
wiley   +1 more source

The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in <i>Caenorhabditis elegans</i>. [PDF]

Food Sci Nutr
Jia Y, Yokoyama I, Komiya Y, Nagasao J, Arihara K.   +4 more
europepmc   +1 more source