Results 191 to 200 of about 80,415 (299)

The photocatalytic sterilization and preservation performance of riboflavin-sensitized TiO₂ nano-composite photocatalyst (TiO₂@rib) on peeled Pacific white shrimp. [PDF]

Food Chem X
Li J, Wei R, Zhang B, Chen X, Zhang X, Jiao L, Fang C, Benjakul S, Zhang B.   +8 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

A Fluorescence-Based Sensor Combined with Chemometric and Deep Learning Approaches for Detecting and Quantifying Coconut Milk Fraud in Bovine Milk. [PDF]

Sensors (Basel)
Cahyarani SMD, Lee H.
europepmc   +1 more source

Dose Titration of Plant‐Based Flavonoid Blend Supplementation on Performance, Digestibility, Gut Microbiome, Blood Biomarkers, and Meat Quality of Growing Rabbits

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Plant‐based flavonoid blend (PFB) at 0.60 g/kg diet produced the best growth performance, feed efficiency, and dry matter digestibility in growing rabbits. It also improved gut microbiome balance and increased serum high‐density lipoprotein‐cholesterol.
Md. Aliar Rahman, Md. Mehedi Hasan, Md. Abul Hashem, Mahbubul Pratik Siddique, Rakhi Chowdhury   +4 more
wiley   +1 more source

Integrated Transcriptomics Reveals a SHEV ORF3-Mediated circRNA Network That Disrupts Riboflavin Metabolism and Activates the ko05212 Pathway. [PDF]

Vet Sci
Luo W, Li J, Wu S, Wang L, Yin Y, Cao X, Wang L, Jiao H.   +7 more
europepmc   +1 more source

How Are Plant‐Based Milk Alternatives Presented Online? A Comparison of Information on Allergens, Nutrients and Sustainability Between Product Types From Selected UK Retailer Websites

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Allergen information and claims, nutrition information and nutrient profiling, dietary preference claims and sustainability claims for plant‐based milk alternatives (PBMAs). ABSTRACT Consumers in the United Kingdom (UK) are increasingly choosing plant‐based milk alternatives (PBMAs) due to food hypersensitivity, nutritional and sustainability ...
Mary Johanna Bula, Lewis W. Wallis, Helen E. Arrowsmith, Christopher A. James, Sally Moore, Pariyarath Sangeetha Thondre   +5 more
wiley   +1 more source

The Critical Role of Oxygen Supplementation in Epithelium-On Corneal Cross-Linking: A Narrative Review. [PDF]

Adv Ther
Rapuano CJ, Beckman KA, Rajpal R.
europepmc   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Effectiveness of Riboflavin in Inherited Metabolic Diseases: A Systematic Review. [PDF]

J Inherit Metab Dis
Jaeger B, Stolwijk NN, Aaldering F, Ruys CA, Smits M, Wolf NI, Hollak CEM, Bosch AM.   +7 more
europepmc   +1 more source

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source