Results 151 to 160 of about 43,010 (292)
ENERGY &ENVIRONMENTAL MATERIALS, Volume 9, Issue 3, May 2026.Single‐step incorporation of a hydrophobic deep eutectic solvent (HDES) into polyethersulfone ultrafiltration membranes via non‐solvent induced phase separation creates selective, antifouling membranes for pharmaceutical removal. The HDES nanodomains enhance permeability, electrostatic interactions, and adsorption affinity, enabling efficient and ...
Anjali Goyal +8 more
wiley +1 more source
Food Technology and Biotechnology, 2012 This paper focuses on the effect of some of the physicochemical characteristics of wines such as volatile acidity, titratable acidity, pH, free SO2 and alcohol content on the accumulation of oak-related volatile compounds in barrel-aged wines, in order ...
Pedro Rodríguez-Rodríguez +1 more
doaj
Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization. [PDF]
Food Sci Nutr, 2020 Tsegay ZT.
europepmc +1 more source
Co‐Encapsulation of Probiotics With Multiple Bioactives: Stability and Viability of Probiotics
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT The global demand for functional food containing probiotics is rapidly increasing due to their well‐documented health benefits. However, maintaining the stability and viability of probiotics during processing, storage, and gastrointestinal transit (GIT) remains a persistent challenge.
Poorni Sandupama, Wee Sim Choo
wiley +1 more source
Identification of Key Determinants for Perceived Sweetness and Sourness in Fresh Grapes
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This graphical abstract illustrates the identification of key indicators for perceived sweetness and sourness in fresh table grapes. Fructose and tartaric acid serve as reliable markers for sensory sweetness and sourness, performing better than conventional indices (SSC, TAC, RTT).
Yingjian Cai +6 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
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Schematic illustration of “The effects of Mentha piperita essential oil and its nanoemulsion on microbial inhibition and quality preservation of mango yogurt during refrigerated storage”. ABSTRACT Fruit yogurts are more susceptible to microbial contamination than plain yogurts due to the incorporation of fruit ingredients, increasing the need for ...
Fatemeh Chehri +2 more
wiley +1 more source
Quality in the pepper under different fertigation managements and levels of nitrogen and potassium
Revista Ciência AgronômicaThe 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 +4 more
doaj +1 more source
Inheritance of hydrogen potential (pH) and titratable acidity in the melon
, 2022 Antonia Eliziana Augusta Da Silva +6 more
openalex +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4101-4112, May 2026.Abstract BACKGROUND Climate change in Spain is altering the optimal conditions for producing high‐quality ‘Mollar de Elche’ pomegranate fruit, due to reduced colour development in husk and arils. In addition, the pomegranate requires storage above 7–10 °C, depending on cultivar, to preserve its quality because it is susceptible to chilling injury (CI ...
Jenifer Puente‐Moreno +6 more
wiley +1 more source