Results 11 to 20 of about 159 (97)

Equivalent keys in ℳultivariate uadratic public key systems

Journal of Mathematical Cryptology, 2011
ℳultivariate uadratic public key schemes have been suggested as early as 1985 by Matsumoto and Imai as an alternative for the RSA scheme. Since then, several schemes have been proposed, for example hidden field equations, unbalanced oil and vinegar ...
Wolf Christopher, Preneel Bart
doaj   +1 more source

Masked Solving of Linear Equations System and Application to UOV Signatures

Transactions on Cryptographic Hardware and Embedded Systems
In response to the looming quantum threat, NIST has selected four algorithms for standardization (i.e., ML-KEM, ML-DSA, SLH-DSA, and FN-DSA), yet three of the four schemes are based on Euclidean lattices, which raises concerns about the mathematical ...
Jean-Sébastien Coron, François Gérard, Bowen Zhang   +2 more
doaj   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Unlocking the Hepatoprotective Potential of Cyperus rotundus Through Edible Vinegar Processing: A Study on Functional Ingredient Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Cyperus rotundus L. (CR) and vinegar‐processed CR (VCR) were compared in mouse models of thioacetamide (TAA)‐induced acute and chronic liver injury. VCR exhibited better hepatoprotective effects than raw CR. Composition analysis revealed 35 components in VCR, among which α‐cyperone was present at higher levels than in raw CR.
Gao Jia‐He, Lin Li‐Ting, Liu Yue‐Han, Wang Fu‐Chao, Liu Jun‐Tong, Gao Tian‐Hui   +5 more
wiley   +1 more source

Neuronal loss of the pentose phosphate pathway in the living nervous system is causally linked to [NADPH] reduction and elevated oxidative stress

The Journal of Physiology, Volume 604, Issue 10, Page 3825-3842, 15 May 2026.
Abstract figure legend Using genetically encoded sensors for NADPH and H2O2 in the living Drosophila nervous system, neuron‐specific PPP knockdown is shown to result in reduced neuronal NADPH levels and elevated neuronal H2O2 levels and oxidative stress.
Stephan Müller, Nina Surina, Andrés Köhler‐Solís, Ioannis Nellas, Astrid Fleige, Sebastian Görtz, Stefanie Schirmeier   +6 more
wiley   +1 more source

Dietary essential oils modulate post‐mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3686-3695, April 2026.
Abstract BACKGROUND Slaughter is a critical phase in aquaculture that can severely compromise both animal welfare and product quality. Stress responses triggered during this stage may accelerate post‐mortem biochemical degradation and promote oxidative damage in fish fillets. Essential oils, known for their antioxidant and anti‐inflammatory properties,
Lucía Méndez, Giulia Secci, Lorena Barros, Gabriel Dasilva, Giuliana Parisi, Isabel Medina   +5 more
wiley   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat—A Systematic Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The rising global consumption of game meat has highlighted gaps in the management of biological hazards associated with its production and consumption, and the safety of processed game meat products remain insufficiently addressed. Therefore, there is a need for research evaluating the effectiveness of processing and preservation methods in ...
Naim Deniz Ayaz, Ali Aydin, Ewa Bilska‐Zając, Raffaella Branciari, Gunita Deksne, Vangelis Economou, Bożena Futoma‐Kołoch, Robert Głogowski, Eduarda Gomes Neves, Famke Jansen, Weronika Korpysa‐Dzirba, Andrea Lauková, Thomai Lazou, Guðný Rut Pálsdóttir, Maria Francesca Peruzy, Petras Prakas, David Ranucci, Rossana Roila, Mirosław Różycki, Selene Rubiola, Ioannis Sakaridis, Madalena Vieira‐Pinto   +21 more
wiley   +1 more source

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang‐Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Yongsu Li, Yubo Yang, Bo han Zhang, Fan Yang, Ping Xiang   +4 more
wiley   +1 more source