Food Science &Nutrition, Volume 14, Issue 9, September 2026.Green‐synthesized silver nanoparticles (AgNPs) were prepared using plant leaf extract and evaluated for their biological activities. The synthesized AgNPs demonstrated antibacterial, antioxidant, anti‐inflammatory, and glutathione S‐transferase (GST) inhibitory activities, highlighting their potential as multifunctional bioactive nanomaterials for food,
Zuhal Sahin +6 more
wiley +1 more source
Developing novel synbiotic low-fat yogurt using sour cherry pomace pectin-derived oligosaccharides: <i>Lactobacillus acidophilus</i> survival, quality and antioxidant properties. [PDF]
J Food Sci TechnolParastouei K, Khodaiyan F, Hosseini SS.
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Okra and gelatin edible coatings preserved Barhi date quality during frozen storage. Gelatin at 100 g L−1 with polyethylene packaging showed the best overall performance. Coatings improved dry matter, carbohydrates, protein, and sugar retention. Okra extract increased nitrogen and phosphorus concentrations in stored dates.
Khalid. N. Asal +5 more
wiley +1 more source
Variability in the Qualitative and Quantitative Composition of Phenolic Compounds and the In Vitro Antioxidant Activity of Sour Cherry (Prunus cerasus L.) Leaves. [PDF]
Antioxidants (Basel)Zymonė K +4 more
europepmc +1 more source
Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland. [PDF]
Molecules, 2020 Sokół-Łętowska A +3 more
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Raw materials: Natural wall materials. Extraction: Pomegranate in ethanol (80%), 1:10 ratio, 2 days, 4°C, Phenolic extract preparation. Encapsulation: Two‐Stage Lyophilization (Orange Peel), Stage 1: Mix extract + orange peel (4:1); −40°C, 24 h, Stage 2: Re‐mix (3:1); −40°C, 24 h, 7:1, Single‐stage lyophilization (Commercial Pectin), Mix extract ...
Marwa Ezz El‐Din Ibrahim +1 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Recovery nutrition after high‐intensity exercise should be hierarchical and periodized. Carbohydrate and protein form the foundation for glycogen restoration and muscle repair, while functional foods and bioactive compounds serve as context‐dependent adjuncts.
Haydar Rafsya Farzana +3 more
wiley +1 more source
Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties. [PDF]
Molecules, 2020 Nistor OV +5 more
europepmc +1 more source
The effect of using sour cherry (<i>Prunus cerasus</i> L.) puree in tarhana formulations on nutritional value and functional properties of tarhana. [PDF]
Food Sci NutrGöncü A.
europepmc +1 more source
Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties
Food Science &Nutrition, Volume 14, Issue 9, September 2026.This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino +7 more
wiley +1 more source