Results 81 to 90 of about 2,855 (198)
Food Science &Nutrition, Volume 13, Issue 9, September 2025.Lemon balm (Melissa officinalis) is a medicinal herb renowned for its diverse pharmacological properties, including antioxidant, antimicrobial, neuroprotective, and anti‐inflammatory effects. This review explores its botanical characteristics, bioactive compounds, advanced extraction methods, and therapeutic potential, particularly in treating brain ...
Farhang Hameed Awlqadr +6 more
wiley +1 more source
Scientia Agropecuaria, 2013 El objetivo de esta investigación fue determinar el índice de estabilidad oxidativa (OSI) en aceite virgen de semillas de Sesamum Indicum L. (Sésamo), previamente extraído por presión en frio, clarificado por centrifugación y almacenado bajo atmosfera de
Eudes Villanueva López +2 more
doaj +2 more sources
Food Science &Nutrition, Volume 13, Issue 9, September 2025.This paper represents a thorough analysis of protein solubility, lipid stability, and physical properties of four hemp seed by‐products and seven hemp seed foods to help evaluate their potential to replace less sustainable food ingredients like soya, wheat flour and palm fat.
Ricardo Ramos‐Sanchez +4 more
wiley +1 more source
Brazilian Archives of Biology and Technology, 2013 This work aimed to study the antioxidant activity of a quercetin-containing flavonoid extract (FQЕ) obtained from Sophora japonica L. flower buds rich in quercetin (91.6%). Radical scavenging activity was analyzed towards the synthetic radicals DPPH• and
Dasha Mihaylova, Sebastian Schalow
doaj +1 more source
Effect of temperature on the oxidation of soybean biodiesel [PDF]
, 2015 This paper proposes to examine the effect of temperature on the oxidation behavior of biodiesel. Soybean biodiesel was oxidized at different temperatures (room temperature, 60, and 110 °C), and the increase in primary and secondary oxidation products was
Barrera-Arellano, Daniel +5 more
core +4 more sources
Journal of the American Oil Chemists' Society, Volume 102, Issue 8, Page 1185-1200, August 2025.ABSTRACT The quality and shelf life of extra virgin olive oil (EVOO) are pivotal to its marketability and consumer satisfaction. This study evaluated how pyropheophytin a (PPP) and 1,2‐diacylglycerols (DAGs) changed for different varieties of EVOO over a 24‐month storage period under varying temperature conditions (16°C, 18°C, and 20°C).
Xueqi Li +6 more
wiley +1 more source
Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health [PDF]
, 2013 Peer reviewedPublisher ...
Bestwick, Charles +4 more
core +2 more sources
The Chemical Record, Volume 25, Issue 8, August 2025.Lignin, a major byproduct of various agricultural waste, plays a key role in advancing a sustainable circular economy. There are several challenges faced during lignin extraction due to its complex structure and strong bond in the lignocellulosic biomass matrix.
Alaa A. Dandash +2 more
wiley +1 more source
Journal of Oleo ScienceThis study aimed to better understand the association between the amount of polyunsaturated fatty acids, namely, linoleic acid (LA) and linolenic acid (LNA), and the increases in the peroxide value that results from storing interesterified fats, which are used as sources of solid fats in edible oil and fat products, at high temperatures.
Ai Suzuki-Iwashima +4 more
openaire +2 more sources
Plant Biotechnology Journal, Volume 23, Issue 8, Page 3451-3464, August 2025.Summary Ketocarotenoids, including astaxanthin, are red lipophilic pigments derived from the oxygenation of β‐carotene ionone rings. These carotenoids have exceptional antioxidant capacity and high commercial value as natural pigments, especially for aquaculture feedstocks to confer red flesh colour to salmon and shrimp.
Hyojin Kim +11 more
wiley +1 more source