Results 131 to 140 of about 26,640 (343)
The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food
Food Chemistry International, EarlyView.Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
wiley +1 more source
Impressions of a promisor after social deprivation or satiation [PDF]
, 1971 Robert C. Brown +2 more
openalex +1 more source
Food Frontiers, EarlyView.ABSTRACT Oat bran (OB), a byproduct of the oat milling process, is a nutrient‐dense cereal cultivated in cool, dry mountainous regions and is known for its potential health benefits. To explore its obesity‐alleviating effects and the underlying mechanisms, we examined the influence of OB on glucose metabolism, appetite‐regulating hormones, gut ...
Xue Bai +6 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Metabolic syndrome (MetS) is a complex noncommunicable condition characterized by central obesity, insulin resistance, hyperlipidemia, hypertension, and hyperglycemia. Epidemiological evidence shows that MetS affects a third of the global population; however, due to its complex pathogenesis and limited drug therapy options, the increasing ...
Josiah Owuor Oyalo +3 more
wiley +1 more source
POPULATION SYNCHRONY IN MAYFLIES: A PREDATOR SATIATION HYPOTHESIS [PDF]
, 1982 Bernard W. Sweeney, Robin L. Vannote
openalex +1 more source
Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract of this paper highlights the functional characteristics of bioactive peptides derived from millets. It is a promising ingredient and can be used in various applications in food, pharmaceuticals, and healthcare industries and possess biological functions.
Kouser Jan +10 more
wiley +1 more source
Effects of Hunger Satiation on Diet Quality by Grazing Sheep [PDF]
, 1985 H. G. Jung, L. J. Koong
openalex +1 more source
Food Safety and Health, EarlyView.This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile +3 more
wiley +1 more source
Satiation or availability? Effects of attention, memory, and imagery on the perception of ambiguous figures [PDF]
, 1993 Krista L. Horlitz, Ann O’Leary
openalex +1 more source
Food Safety and Health, EarlyView.Fortification of wheat buns with galgal (Citrus pseudolimon) peel powder Improved dietary fiber, TPC, antioxidant activity, and texture, while reducing water activity. Acceptable sensory quality up to 5% incorporation highlights its use as a clean‐label functional ingredient in bakery applications.
Kalpana +2 more
wiley +1 more source