Results 61 to 70 of about 69,080 (164)

Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms

Foods, 2023
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture ...
Fen Yao, Hong Gao, Chao-Min Yin, De-Fang Shi, Xiu-Zhi Fan   +4 more
doaj   +1 more source

Anticancer and Cardioprotective Properties of Medicinal Mushrooms: Current Evidence and Future Prospects

New Zealand Journal of Botany, Volume 64, Issue 3, September 2026.
Introduction: Cardiotoxicity is an undesirable side effect of chemotherapy that limits the effectiveness of cancer treatment. Almost all cardiotoxic agents cause cardiovascular complications, leading to oxidative stress and other pathological conditions.
Susanna Badalyan, Sylvie Rapior, Anush Barkhudaryan   +2 more
wiley   +1 more source

Taste‐Active Peptides: Sensation Mechanisms and Structure–Taste Relationships

Sensory Neuroscience, Volume 2, Issue 3, September 2026.
Overview of taste‐active peptides, including taste bud cellular organization, peptide–receptor interactions and signaling pathways, structure–taste relationships, and integrated computational and experimental strategies for peptide discovery, mechanism elucidation, and flavor modulation.
Dengyi Pei, Jucai Xu, Weizu Yu, Quanyou Guo, Wenmeng He   +4 more
wiley   +1 more source

Effects of Shiitake mushroom (Lentinus edodes) supplementation into quail diets on performance, blood serum parameters and intestine microbial populations

, 2023
This study was conducted to investigate the effects of Shiitake mushroom (Lentinus edodes) supplementation into quail diets on live weight, live weight gain, feed consumption, feed conversion ratio, blood serum biochemical parameters (total cholesterol ...
Kaliber, Mahmut, Ülger, İsmail, Ay, Çağatay, Hızlısoy, Harun, Ayaşan, Tugay   +4 more
core   +1 more source

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten, Linda J. Harris, Jennifer C. Acuff, Francois Bourdichon, Rob Limburn, Andreja Rajkovic, Anett Winkler, Polly D. Courtney   +7 more
wiley   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Effect of Industry-Scale Microfluidization on the Quality of All-Component Shiitake Mushroom Slurry [PDF]

Shipin Kexue
Whole shiitake mushroom slurry was prepared using an industry-scale microfluidizer (ISM). The effect of different ISM pressures (0–120 MPa) on the physicochemical properties (particle size, microstructure, zeta potential, viscosity, apparent stability ...
LIAO Chongyin, DENG Lizhen, HU Qiulian, CHEN Jun, DAI Taotao, LIANG Ruihong, LI Chu
doaj   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

Dietary Shiitake Mushroom (Lentinus edodes) Prevents Fat Deposition and Lowers Triglyceride in Rats Fed a High-Fat Diet

Journal of Obesity, 2011
High-fat diet (HFD) induces obesity. This study examined the effects of Shiitake mushroom on the prevention of alterations of plasma lipid profiles, fat deposition, energy efficiency, and body fat index induced by HFD.
D. Handayani, J. Chen, B. J. Meyer, X. F. Huang   +3 more
doaj   +1 more source

Human Papillomavirus: Update in Bridging Basic Science to Clinical and Public Health Innovations

Health Science Reports, Volume 9, Issue 6, June 2026.
ABSTRACT Human papillomavirus (HPV), a non‐enveloped, double‐strand DNA viral pathogen, is intricately linked with the onset of various cancers, including cervical cancer and head and neck cancers. The present paper delves into HPV's ancient recognition and significant milestones such as the discovery of its role in oncogenesis and the development of ...
Fatemeh Beygnejad, Narges Eslami, Kaveh Gharaei Nejad, Atefeh Zamani Kermanshahi, Hossein Bannazadeh Baghi   +4 more
wiley   +1 more source