Results 171 to 180 of about 901 (245)

New Insights Into the Phytochemical Composition and Biological Potential of Leaf Extracts From Algerian Autochthonous Vitis vinifera L.

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Phenolic‐rich extracts from five indigenous Algerian Vitis vinifera leaf cultivars were characterized by LC–MS and evaluated for antioxidant, antidiabetic, antibacterial, and molecular docking activities. The Azorith‐fereinguel cultivar showed superior bioactivity, attributed mainly to isoquercitrin, hesperidin, and rutin.
Radhia Belmanaa, Azzeddine Zeraib, Ziane Laiadi, Ahmed Simozrag, Khadra Afaf Bendrihem, Ayomide Victor Atoki, Mohammed Messaoudi   +6 more
wiley   +1 more source

Valorisation of Pea Pod by‐Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Pea pod by‐products were valorised through fermentation with lactic acid bacteria and applied in cookie production. Fermentation enhanced antioxidant activity, particularly after 24 h with L. casei DD_B_B71. Cookies with fermented flour showed improved bioactive profiles, though sensory optimisation is needed, highlighting a promising approach for ...
Dilara Devecioglu, Berfin Kaya, Neris Danç, Aysegul Mutlu‐Ingok, Funda Karbancioglu‐Guler   +4 more
wiley   +1 more source

Enhancing system stability in power-to-gas applications: integrating biological hydrogen methanation and microbial electrolysis cells under hydrogen overloading in various injection modes. [PDF]

Bioresour Bioprocess
Bayat A, Bello-Mendoza R.
europepmc   +1 more source

Flowers as Dishes With Cultural Flavors: Nutritional Profiles and Taste Characteristics of Four Edible Flower Species in Yunnan, China

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This graphical abstract highlights the nutritional profiles and taste characteristics of four edible flower species, Musella lasiocarpa (Franch.) C. Y. Wu ex H. W. Li, Plumeria rubra L. “Acutifolia,” Stephanotis volubilis (L.f.) S.Reuss, Liede & Meve (syn. Dregea volubilis (L. f.) Benth. ex Hook.
Qing Zhang, Yan Li, Wenqi Wang, Miaomiao Wang, Zhuo Cheng, Zhengjiang Xian, Yingzai Zhou, Sarana Rose Sommano, Chunlin Long   +8 more
wiley   +1 more source

Effect of Mobola Plum (Parinari curatellifolia) Flour Incorporation on Physicochemical, Nutritional, and Antioxidant Properties of Cornstarch‐Based Composite Flours

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Mobola plum fruit flour addition to corn starch increases the physicochemical properties of the corn starch. It reduced the protein content of the corn starch after addition. Mobola plum fruit flour addition to corn starch increased the TPC and antioxidant activities of corn starch.
Shonisani E. Ramashia, Winnie Ndou, Oluwaseun P. Bamidele   +2 more
wiley   +1 more source

Arctic deep-sea hydrothermal microbiomes as a natural niche for novel antimicrobial peptides. [PDF]

BMC Microbiol
Nguyen TT, Steen IH, Bøe MH, Otterlei M, Stokke R.   +4 more
europepmc   +1 more source

Storage‐Induced Changes in Phenolic Profile and Antioxidant Capacity of Functional Blueberry Beverages Enriched With Propolis

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Development of functional blueberry beverages enriched with propolis extracts prepared using different solvent systems (water, glycerol–water, and propylene glycol–water). Propolis enrichment and storage conditions influenced the phenolic profile, antioxidant capacity, and physicochemical properties of the beverages during 12 months of storage in glass
Memnune Sengul, Melek Zor, Seda Ufuk, İsa Arslan Karakutuk, Sefa Aksoy, Elif Feyza Topdas   +5 more
wiley   +1 more source

Texture Matters: Linking Sensory Properties of Fruit Gum Candies to Consumer Acceptance

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Sensory characterization and consumer acceptance testing (n = 147) of gelatine‐ and plant‐based fruit gum candies revealed that texture, alongside taste, is a key driver of overall liking. Gelatine‐based candies achieved the highest acceptance, while plant‐based alternatives were particularly favored by younger consumers. Created in BioRender.
Maria Izaber‐Ludwig, Zinaida Catruc, Jonathan Beauchamp, Jessica Freiherr   +3 more
wiley   +1 more source

Enhanced Biomethane Conversion and Microbial Community Shift Using Anaerobic/Mesophilic Co-Digestion of Dragon Fruit Peel and Chicken Manure. [PDF]

Biology (Basel)
Zheng X, Liu S, Faisal S, Khan A, Danish MI, Rehman A, Du D.   +6 more
europepmc   +1 more source

Bioactive Components and Functional Applications of Sea Buckthorn: A Review

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Sea buckthorn (Hippophae rhamnoides L.) is a multifunctional food resource whose bioactive composition and functional potential depend strongly on plant part, extraction method, and processing matrix. Fruits and juices are rich in vitamin C, organic acids, carotenoids, phenolic acids, and flavonol glycosides; leaves provide abundant flavonoids ...
Xiaogang Guo, Laifeng Zhuo, Yanru Feng, Menghui Lin, Thanh Ninh Le, Minjie Zhao, Haiying Cai   +6 more
wiley   +1 more source