Results 211 to 220 of about 163,382 (275)

Effects of Cardamom on Neuroinflammation, Learning and Memory in Mice Fed a Cafeteria Diet

Endocrinology, Diabetes &Metabolism, Volume 9, Issue 2, March 2026.
Cardamom supplementation (500 mg/kg/day) improved memory, reduced anxiety and neuroinflammation in mice fed with a cafeteria diet. Behavioural tests showed enhanced cognitive functions, while TNF‐α and lipid markers decreased significantly. These findings suggest cardamom's potential as a neuroprotective agent against diet‐induced memory and metabolic ...
Anfal AL‐Dalaeen, Nour Batarseh, Sally Atawneh   +2 more
wiley   +1 more source

Sustainability logos and claims on food packaging and labels: The case of Türkiye. [PDF]

PLoS One
Ersoy N, Budak B.
europepmc   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Metabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings. [PDF]

Foods
Zhao Y, Guo Y, Zhang D, Zhou Q, Feng X, Liu Y.   +5 more
europepmc   +1 more source

Rutaceae Zanthoxylum–Derived 7‐Demethylsuberosin Alleviates the Rheumatoid Arthritis Through Inhibiting the Maturation of Dendritic Cells via Targeting MAPK14 Functional Food‐Based 7‐Demethylsuberosin

Food Frontiers, Volume 7, Issue 2, March 2026.
This study revealed that 7‐demethylsuberosin exhibits immunosuppressive effects both in vivo and in vitro. Furthermore, it inhibits the phosphorylation of MAPK14 by targeting it, thereby modulating dendritic cell (DC) maturation and function and reducing inflammation across various in vivo models.
Peng Han, Bo Wang, Luyang Han, Yanbo Zhu, Jiawei Dong, Yuekang Xu, Xiaoying Liu, Jinyao Li   +7 more
wiley   +1 more source

Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades. [PDF]

Food Sci Biotechnol
Kwon J, Kim I, Lee KW, Jung M, Lee H, Kim S, Moon B, Lee J.   +7 more
europepmc   +1 more source

Search of new excipients in technology of farmaceutical drugs [PDF]

, 2018
Ananieva, V. V., Goloborodko, D. S., Petrov, S. О.   +2 more
core  

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li, Hua Li, Jialu Yan, Zhengli Wang, Jingyu Liu, Junlong Meng, Fatih Oz, Jie Chen, Maomao Zeng, Cuiping Feng   +9 more
wiley   +1 more source

Meeting Service Members Where They Are: Supporting Vegetable Consumption Through Convenient Meal Kits. [PDF]

Nutrients
Khurana S, Scott JM, D'Adamo CR.
europepmc   +1 more source

Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts

Food Frontiers, Volume 7, Issue 2, March 2026.
Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley   +1 more source