Results 191 to 200 of about 47,821 (289)

An omnivore's options: Altered predator behavior during periods of overlapping resource pulses

Ecosphere, Volume 17, Issue 3, March 2026.
Abstract Resource pulses are ecologically important events that occur in most ecosystems, yet most of our previous knowledge about their effects comes from relatively simple single pulse systems. In reality, many consumers likely attempt to track multiple, sometimes overlapping, resource pulses through space and time.
Alex J. Jensen, Michael Muthersbaugh, Keller Brogdon, Charles R. Ruth, Joseph W. Butfiloski, Jennifer Adams, Lisette Waits, John C. Kilgo, David S. Jachowski   +8 more
wiley   +1 more source

Health Benefits of Polysaccharides in Red Algae: A Comprehensive Review

Food Frontiers, Volume 7, Issue 2, March 2026.
Graphical abstract showing the health benefits of red algal polysaccharides. ABSTRACT Humans have long consumed red algae (especially by the Asian community), and their polysaccharide extracts (carrageenan, agar) are extensively used in the food industry as gel thickeners.
Sammueal Jun Kai Ong, Matthew Myint, Sean Chia, Chee Fan Tan, Yi Fan Hong, Meiyappan Lakshmanan, Ying Swan Ho, Thomas T. Wheeler, Xuezhi Bi, Ian Walsh, Kuin Tian Pang   +10 more
wiley   +1 more source

Exploring ultrasound-induced free radical formation: A comparative study in water and sour cherry juice using glutathione and terephthalic acid indicators. [PDF]

Ultrason Sonochem
Aktı N, Yildiz S.
europepmc   +1 more source

Membrán- és ozmotikus desztilláció élelmiszeripari és környezetvédelmi vonatkozásai = Food engineering and environmental aspects of membrane and osmotic distillation [PDF]

, 2015
Rácz, Gábor
core   +1 more source

Tocotrienols: A Review From Source to Therapeutic Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Tocotrienols demonstrate superior antioxidant, neuroprotective, and anti‐inflammatory properties compared to conventional vitamin E forms, with promising therapeutic applications across multiple disorders when delivered through optimized systems that enhance their inherently limited bioavailability.
Natalia‐Carolina Londoño, Nidia Casas‐Forero, Andres‐Felipe Garzón‐Méndez, Dalí‐Aleixandra Rojas‐Díaz, Mary‐Luz Olivares‐Tenorio, Hernan‐Mauricio Romero, Jesús‐Alberto García‐Núñez   +6 more
wiley   +1 more source

Genetic factors acting prior to dormancy in sour cherry influence bloom time the following spring. [PDF]

J Exp Bot
Goeckeritz CZ, Grabb C, Grumet R, Iezzoni AF, Hollender CA.   +4 more
europepmc   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

Effects of Miracle Fruit Doses on Modifying the Tastes of Solutions and Foods: A Pilot Study

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT Miracle fruit (Synsepalum dulcificum) contains miraculin, a glycoprotein that binds to sweet taste receptors under acidic conditions, temporarily altering taste perception. However, the dose‐dependent effects of miracle fruit across different tastes remain underexplored.
Shashya Diyapaththugama, Getahun Fentaw Mulaw, Indu Singh, Natalie Shilton, Madiha Ajaz, Rati Jani   +5 more
wiley   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, Volume 3, Issue 1, Page 93-112, March 2026.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana. [PDF]

Food Sci Nutr
Göncü A.
europepmc   +1 more source