Results 91 to 100 of about 12,421 (222)

Comparative analysis of pomological and phytochemical characteristics in white‐ and red‐fleshed pitaya (Hylocereus spp.), with molecular docking insights into key bioactive compounds

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2200-2210, 15 March 2026.
Abstract BACKGROUND Cacti, including pitaya (Hylocereus spp.), are rich in antioxidants that will undoubtedly gain importance under ongoing climate change as water resources decline. Yet the molecular basis linking composition to antioxidant function remains incompletely defined. We compared white‐fleshed H. undatus and red‐fleshed H. polyrhizus across
Kerem Mertoglu, Annik Fischer, Sina Zargarchi, Melekber Sulusoglu Durul, Magdalena Köpsel, Erdi Can Aytar, Ibrahim Bulduk, Barıs Kaki, Tuba Esatbeyoglu   +8 more
wiley   +1 more source

Automation, Population density, Precision farming, Rice production, Sensor

Food Research, 2017
This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25oBrix, and 0.40% of titratable acidity have gained the highest ...
Lim, W.S.,, Rabeta, M.S., Uthumporn, U.
doaj   +1 more source

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +1 more source

Quality in the pepper under different fertigation managements and levels of nitrogen and potassium

Revista Ciência Agronômica
The rational use of nutrients is of fundamental importance for obtaining high productivity of high nutritional quality. This work was developed with the aim of evaluating the quality of pepper fruit grown under different fertigation managements and ...
Francisco de Assis de Oliveira, Sergio Nascimento Duarte, José Francismar de Medeiros, Edna Maria Mendes Aroucha, Nildo da Silva Dias   +4 more
doaj   +1 more source

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

The Promise of Low‐Cost Metal‐Oxide Semiconductor Gas Sensors for Precision Agriculture

Advanced Sensor Research, Volume 5, Issue 3, March 2026.
Low‐cost MOS (metal‐oxide semiconductor) gas sensors are redefining smart farming. This review explores their role across soil monitoring, crop health assessment, and post‐harvest management. By addressing challenges of selectivity, signal drift, and data fusion, this work envisions MOS gas sensors as pivotal tools for intelligent, data‐driven, and ...
Ali Ahmad, Sandra Sendra, Jaime Lloret, Jinhe Bai, Erin Rosskopf, Francesco Di Gioia   +5 more
wiley   +1 more source

Physical and Chemical Properties of Commercial Baked Milk vs. Experimental Samples

Техника и технология пищевых производств
Ryazhenka is a popular Russian baked milk product. The physicochemical profiles of commercial, small-farm, and home-made baked milk remain fragmentary in scientific literature.
Padarozhniaya Iryna, Vetokhin Siarhei
doaj   +1 more source

Identifying recurrent stone formers with machine learning: A single‐centre observational study

BJUI Compass, Volume 7, Issue 3, March 2026.
Abstract Objectives Kidney stones affect 12% of the population over their lifetime. Recurrent kidney stones lead to repeated interventions and excessive healthcare costs. Despite progress in imaging and metabolic evaluations, models to accurately identify patients at high risk are missing.
Pedro Amado, Daniel G. Fuster, Matteo Bargagli, Dominik Obrist, Fiona Burkhard, Beat Roth, Francesco Clavica, Shaokai Zheng   +7 more
wiley   +1 more source

Improving kinetic model fitting for total titratable acidity in bananas using genetic algorithms

Tecnociencia Chihuahua
This research aimed to automate the fitting of kinetic models using genetic algorithms (GAs) to optimize the estimation of kinetic parameters—the reaction rate constant (k) and the initial value of total titratable acidity (TTA, C₀)—and enhance ...
Alejandro Kevin Méndez Castillo, Elizabeth Contreras López, Jesús Guadalupe Pérez Flores, Laura García Curiel, Emmanuel Pérez Escalante, Karla Soto Vega, Carlos Ángel-Jijón, Alicia Cervantes Elizarrarás   +7 more
doaj   +1 more source

Carbohydrate and acid composition of some apple varieties

Agricultural and Food Science, 1972
Sugars, starch, hemicellulose polysaccharides, cellulose, crude lignin, titratable and total acidity and organic salts, crude protein and ash in five Finnish-grown and four imported apple varieties were determined. The main group of apple flesh proved to
Maija-Liisa Salo, Irmeli Korhonen
doaj