Results 221 to 230 of about 6,502,416 (289)

Goji Leaves and Buds as Food Resources: Composition, Processing, Safety, and Links to Side-Stream Valorization. [PDF]

Foods
Zou J, Tian X, Wang S, Sun Y.
europepmc   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges. [PDF]

Molecules
Jasińska JM, Jamróz E.
europepmc   +1 more source

In Vitro Gastrointestinal Digestion and Gut Fermentation of Atlantic Forest Fruit-Flavored Kombucha: Gut Microbiota Dynamics and Bioactive Compound Bioaccessibility. [PDF]

Mol Nutr Food Res
de Faria Forato K, Dos Santos Domingues V, Lolato E, Turroni S, Bejaoui S, D'Amico F, Behrends V, Amadei S, Pizzi A, Nobre Costa G, Costabile A, Bigetti Guergoletto K.   +11 more
europepmc   +1 more source

Systematic Comparison of Aroma Profiles and Tea Polysaccharide In Vitro Antioxidant Activities Among Six Anxi Oolong Tea Cultivars. [PDF]

Foods
Wang Z, Wan Z, Liu F, Wu C, Shao S, Li Y, Zhang Z, Zhou C, Zhang C, Guo Y.   +9 more
europepmc   +1 more source

Active learning for data-efficient segmentation of tea buds and leaves. [PDF]

Front Plant Sci
Wang Z, Liao W, Li Y, Xiong Z, Wang F, Hu K, You H, Xiao Q.   +7 more
europepmc   +1 more source

Postharvest Quality Deterioration Mechanisms and Preservation Technologies of Tea (<i>Camellia sinensis</i>): A Review. [PDF]

Foods
Guo X.
europepmc   +1 more source