Results 41 to 50 of about 901 (245)
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
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Dust versus Spray for Control of Sour Cherry Pests in Pennsylvania [PDF]
Journal of Economic Entomology, 1920 n ...
Sanders, J. G., Delong, D. M.
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Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
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Improving nutritive value of fermented cereal porridge ‘Ogi’ by fortifying with Bambara nut
Croatian Journal of Food Science and Technology, 2018 Ogi, a fermented cereal porridge made from maize (Zea mays), sorghum (Sorghum vulgare) or millet (Pennisetum typoideum), experiences nutritional loss during traditional method of production. Hence, this study was undertaken to improve the nutritive
FEMI AFOLABI +4 more
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Consequences of excessive use of Amlarasa (sour taste): A case-control study
AYU (An international quarterly journal of research in Ayurveda), 2014 Palatability is an important factor for choice of food by an individual. Amlarasa (sour taste) is one of the main organoleptic entities in foods of present day, which always tempts the consumer to take it now and then. According to classical Ayurvedic texts, balanced intake of Amlarasa in diet helps to maintain physiological health, but its excessive ...
Panara, Kalpesh B., Acharya, Rabinarayan
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
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Food Chemistry International, EarlyView.Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
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BMC Microbiology, 2012 Background Bacillus sp. H2O-1, isolated from the connate water of a Brazilian reservoir, produces an antimicrobial substance (denoted as AMS H2O-1) that is active against sulfate reducing bacteria, which are the major bacterial group responsible for ...
Korenblum Elisa +10 more
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Interdisciplinary Materials, EarlyView.Neuromorphic hardware enables the integration of sensing, memory, and computing for intelligent artificial perception. Recent advances in multimodal fusion further highlight its potential for embodied intelligence and next‐generation human–machine interfaces.
Yixin Zhu +3 more
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Understanding Autistic Young Adults' Perceptions and Experiences of Traumatic and Stressful Events
Journal of Clinical Psychology, Volume 81, Issue 6, Page 445-461, June 2025.ABSTRACT Objectives The aim of this study was to explore how young autistic adults experience and respond to stressful life events, and the relationship between autistic characteristics and symptoms of stress associated with these events. Methods Using an exploratory sequential mixed‐methods approach, an online qualitative survey was first administered
Alliyza Lim, Robyn L. Young
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