Results 91 to 100 of about 20,312 (280)

Rewriting Tumor Immunity With Bacterial Membrane Vesicles: A Versatile and Potent Therapeutic Strategy

Advanced NanoBiomed Research, EarlyView.
Bacterial membrane vesicles (BMVs) emerge as promising platforms for cancer immunotherapy owing to their intrinsic adjuvant properties and tunable cargo delivery capabilities. Their ability to modulate the tumor microenvironment, enhance antitumor immune responses, and support personalized therapeutic strategies highlights their growing potential as ...
Md Sifat Rahi, Md Mijanur Rahman, Asma Talukder, Urooj Yousaf Virk, Jennifer C. Wilson, Nigel McMillan, Ming Q. Wei   +6 more
wiley   +1 more source

Potential for detection of microorganisms and heavy metals in potable water using electronic nose technology. [PDF]

, 2003
Studies have been carried out to determine the potential for the detection of different microbial species (Enterobacter aerogenes, Escherichia coli, Pseudomonas aeruginosa), alone and in the presence of low concentrations of different heavy metals (As ...
Magan, Naresh, Canhoto, Olinda
core   +1 more source

Effect of intensive smoking combined with drying process for chipotle pepper production: Physicochemical properties, volatile compounds profile and anthraquinone level

Food Chemistry Advances
The combined effect of smoking time (ST) of 0, 3, 6 and 12 h, and drying temperature (DT) at 60 and 70 °C on physicochemical properties of chipotle pepper (CHP) was evaluated.
María del Cielo Valdez-Cárdenas, Brenda Alicia Martínez-Rodríguez, Armando Quintero-Ramos, Carmen Oralia Meléndez-Pizarro, Johan Mendoza, Miguel Ángel Sánchez-Madrigal, Jorge Armando Meza-Velázquez, José Rafael Linares-Morales   +7 more
doaj   +1 more source

Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels

Food Technology and Biotechnology, 2015
To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were ...
Igor Lukić, Nikolina Jedrejčić, Karin Kovačević Ganić, Mario Staver, Đordano Peršurić   +4 more
doaj   +1 more source

The Effects of Enzyme Pretreatment Extraction on Lipid Recovery With Normal Phase HPLC

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT With the increasing interest in the commercialization of microalgal fermentation‐based products, sustainable and efficient oil extraction methods have been developed for manufacturing and analytical testing. Due to the variability and resilience of micro‐algae cell walls, traditional lipid extraction methods such as Folch and Bligh and Dyer ...
Zhehan Jiang, Luke MacPherson, Suzanne M. Budge, Wei Xia, Roberto E. Armenta   +4 more
wiley   +1 more source

Profiling the volatile metabolomics and aroma characteristics of Chinese oak-aged whisky: insights of the toasting and charring effects on oak

Food Innovation and Advances
Oak plays a significant role in shaping the distinct whisky flavor. In this study, oak blocks from China (Q. mongolica), France (Q. robur), and America (Q.
Dongsheng Cui, Min Luo, Yongce Huang, Mengyao Qi, Jiamin Gou, Jisheng Fang, Kunqi Gao, Penghui Zhou, Jin Li, Changqing Duan, Yibin Lan, Mengqi Ling   +11 more
doaj   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols. [PDF]

Molecules, 2022
Favell JW, Wilkinson KL, Zigg I, Lyons SM, Ristic R, Puglisi CJ, Wilkes E, Taylor R, Kelly D, Howell G, McKay M, Mokwena L, Plozza T, Zhang P, Bui A, Porter I, Frederick O, Karasek J, Szeto C, Pan BS, Tallman S, McClure BA, Feng H, Hervé E, Oberholster A, Zandberg WF, Noestheden M.   +26 more
europepmc   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Volatile phenols : emergence of specific profiles among Belgian special beers [PDF]

, 2012
Volatile phenols are responsible for spicy notes in a large range of beverages. Various flavor active phenolic compounds have been detected in beer. Among them, 4-vinylguaiacol and 4-vinylphenol are well known to release clove-like flavor in Belgian ...
Scholtes, Caroline, Shiba, Masatatsu, Nizet, Sabrina, Haube, Thomas, Collin, Sonia, World Brewing Congress   +5 more
core