Results 221 to 230 of about 138,781 (315)

The influence of sowing date and germination temperature on yield of spinach and chervil.

, 1968
J. E. Parlevliet
openalex   +2 more sources

The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
The current study aimed to measure Kaempferol between microwaved broccoli (MB) samples using High performance liquid chromatography (HPLC). Also, their potential hypo‐lipid properties between hyper‐lipid rats were investigated. Kaempferol in microwaved broccoli demonstrated potential in modulating levels of BG, lipids, kidney and liver functions ...
Asmahan A. Ali, Huda Aljumayi, Thamer Aljutaily, Hani A. Alfheeaid, Nada Bint Abdullah Al‐Zunaidy, Isam A. Mohamed Ahmed, Belal M. Mohammed, Nazeha A. Khalil   +7 more
wiley   +1 more source

Antimicrobial Resistance Profiles of Bacteria Isolated from Fresh Vegetables in Free State Province, South Africa. [PDF]

Foods
Mohapi DA, Ramatla T, Thekisoe O, Khetsha ZP, Nkhebenyane J.   +4 more
europepmc   +1 more source

Inhibitor Studies on Light-Induced Phosphorylation in Isolated Spinach Chloroplasts. [PDF]

, 1960
Herrick Baltscheffsky, Jahanbazi Hasan, Stig Rundqvist, E. Varde, Gertrud Westin   +4 more
openalex   +1 more source

Innovative Utilization of Watermelon By‐Product Powders to Enhance Fresh Pasta Quality: Improving Nutritional Value and Functional Properties

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This study investigates the incorporation of watermelon by‐product powders (peel, rind, and seed) into fresh pasta to enhance its functional properties. The results indicate that these by‐products significantly improve the nutritional composition, antioxidant activity, and texture of the pasta, offering a sustainable approach to food waste utilization.
Sultan Acun, Hülya Gül, Fadime Seyrekoğlu   +2 more
wiley   +1 more source

Portable SERS device for rapid detection of indoxacarb and chlorfenapyr in vegetable juice. [PDF]

NPJ Sci Food
Pan H, Zhang W, Jin M, Zhang F, Chen X, Meng X, Shao H, Song L, Zhang Z, Wang C.   +9 more
europepmc   +1 more source

Valorization of Avocado Leaf as a By‐Product of the Avocado Fruit: Nutritional, Textural, and Sensory Properties of Gluten‐Free Erişte (Turkish Noodles)

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This study explores the incorporation of ALP, a food waste by‐product, into gluten‐free extrudate (GFE) formulations and evaluates its effects on nutritional, textural, and sensory properties. ALP enrichment significantly enhanced protein, fiber, phenolic content, and antioxidant activity while reducing glycemic index.
Başak Öncel, Nesibe Eryilmaz
wiley   +1 more source

Comparison of Ultraviolet A, B and C Treatments in Preserving the Quality and Nutritional Integrity of Fresh-Cut Spinach. [PDF]

Foods
Kibar H, Kibar B.
europepmc   +1 more source

Effect of Phosphorylated Compounds and Inhibitors on CO₂ Fixation by Intact Spinach Chloroplasts

, 1965
Elchanan S. Bamberger, Martin Gibbs
openalex   +2 more sources

Reversible Swelling and Contraction of Isolated Spinach Chloroplasts [PDF]

, 1966
Tasani Hongladarom, Shigeru Honda
openalex   +1 more source