Results 61 to 70 of about 5,009,277 (268)
Skin Retention of Sorbates for a Broad Photoprotection
Overexposure to sunlight is widely accepted as the underlying cause of cutaneous melanoma. UV radiation induces the formation of DNA photoproducts that, if unrepaired, can induce carcinogenic mutations. Recent data indicate that sorbates can be useful to
Cristina Padula+5 more
doaj +1 more source
The chemical analysis of aerial parts of the melliferous Viguiera dentata led to the isolation of 20 substances, including the new cycloartanes 24‐epi‐argentatin C, 7β‐hydroxy‐24‐epi‐argentatin C, 7β‐hydroxy‐argentatin B. In‐combo results indicated that specific argentatins and ent‐kaurenoic acids have the potential to control Spodoptera frugiperda ...
Amira Arciniegas+8 more
wiley +1 more source
Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran [PDF]
A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products
Akbari Azam, M.+4 more
core
Advances in Ligand‐Driven Pd‐Catalyzed C─H Functionalizations: Recent Insights and Updates
The most significant advances in ligand‐driven Pd‐catalyzed organic synthesis over the past two years are presented. Processes involving C─H activation of substrates, avoiding their prefunctionalization are illustrated. Both the activity and selectivity of the catalyst depend on the design of the ligands (pyridones, pyridines, amino acids, phosphines ...
Jesús Moradell+3 more
wiley +1 more source
Fungal Metabolites of Sorbic Acid
(1974). Fungal Metabolites of Sorbic Acid. Agricultural and Biological Chemistry: Vol. 38, No. 4, pp. 893-895.
Junya Mizutani+2 more
openaire +2 more sources
Inoculation of VBNC Staphylococcus aureus into foods and detection of VBNC S. aureus in food samples using both Fe3O4‐PMA‐qPCR and Kit‐PMA‐qPCR assays. (A) is the induction and inoculation of VBNC S. aureus into rice, chicken, and milk. (B) is the detection procedure using the Fe3O4‐PMA‐qPCR assay.
Yong Wu+5 more
wiley +1 more source
Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma.
Giuseppe Natrella+5 more
doaj +1 more source
Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives [PDF]
In the present study, a dose-response model was used to investigate the susceptibility (NIC) and resistance (MIC) of the lactic acid bacteria and yeast populations with respect to five chemical preservatives (fumaric and pyruvic acids, cinnamaldehyde ...
Arroyo López, Francisco Noé+3 more
core +1 more source
Advancing Food Safety in Bangladesh: Challenges and the Promise of Smart Sensor Technology
This study critically analyzes prevalent food safety hazards in Bangladesh and identifies key challenges in food safety practices and regulations. It discusses factors influencing food safety and explores strategies to enhance public health. Additionally, advancements in smart sensor‐based detection methods for food hazards are highlighted to offer ...
Md Wadud Ahmed, Mohammed Kamruzzaman
wiley +1 more source
Рurpose. The paper seeks to determine the extraction characteristics of sorbic acid using a copolymer of N-vinylformamide and 1-vinyl-3,5-dimethylpyrazole as an extractant. The complexation process in the analyte-copolymer system is studied, and a method
Mokshina Nadezhda Ya.+3 more
doaj +1 more source