Results 161 to 170 of about 901 (245)

Microbial processes in geological carbon sequestration: Mechanisms, methods, and engineering implications. [PDF]

iScience
Huang L, Hou Z, Liu J, Shi T, Wang Q, Guo Y, Wu L.   +6 more
europepmc   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Yongchun Aged Vinegar Powder: Preparation, Characterization, and Effects on Sodium Oleate-Induced Steatosis in HepG2 Cells. [PDF]

Foods
Wang X, Su W, Pang J, Mu R.
europepmc   +1 more source

Study on the Effects and Mechanisms of Sea Buckthorn Fruit Pulp in Improving Polycystic Ovary Syndrome

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Sea buckthorn pulp improves metabolic and reproductive dysfunction in a letrozole‐induced PCOS mouse model and is associated with modulation of the PI3K/AKT/mTOR signaling pathway. ABSTRACT Polycystic ovary syndrome (PCOS) is a common endocrine and metabolic disorder characterized by ovarian dysfunction, hyperandrogenism, and insulin resistance.
Han Xiaoya, Yang Yuanyuan, Peng Qingjie, Chen Xiaojiang, Ma Cunling, Li Na, Tian Xiaofan, Wu Xin, Liu Hetao, He Rui   +9 more
wiley   +1 more source

The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass (Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The processing of sea bass fillets, flavored with liquid smoke‐salt‐vegetable oil, using sous‐vide technology is an innovative method that both enhances organoleptic quality and ensures safe preservation. The fillets, which were flavored and vacuum‐sealed, were cooked at different temperatures and then transferred to cold storage following rapid ...
Rukiye Köklü, Hülya Turan, Can Okan Altan, Demet Kocatepe, Bayram Köstekli, Bengunur Corapci   +5 more
wiley   +1 more source

Tracking gas migration using reservoir PVT data as reality check for migration models. [PDF]

Sci Rep
Arouri KR, Schmidt R, Elouair Y, Nasser K, Tafsiri H, Alqahtani SA.   +5 more
europepmc   +1 more source

Impact of Lactic Acid and Fermented Dairy‐Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Turkey breast meat was marinated with lactic acid (pH 4.0), yogurt whey, kefir, or yogurt (1:1, w/w) for 24 h at 4°C and then cooked at 185°C for 15 min. Fermented dairy‐based marinades improved meat quality without promoting excessive biogenic amine formation.
Gülsüme Biçakci, Ercan Sarica
wiley   +1 more source

Energy potential, health benefits, antinutrient reduction methods, and nutritional properties of Indian millets: a review. [PDF]

Front Nutr
Gatkal NR, Shelke MS, Nalawade SM, Deshmukh MS, Sahni RK, Beňová K, Liška J.   +6 more
europepmc   +1 more source

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia. [PDF]

Int J Microbiol
Fentahun M.
europepmc   +1 more source