Results 181 to 190 of about 20,312 (280)

Production of volatile phenols by wine Pediococci

, 2006
Couto, J. António, Campos, Francisco M., Figueiredo, A. Rita, Hogg, Tim   +3 more
openaire   +4 more sources

Anti‐inflammatory and cytotoxic properties of kānuka (Kunzea ericoides) subcritical water extract

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Kānuka (Kunzea ericoides) is a medicinal plant native to New Zealand with numerous therapeutic benefits due to its rich bioactive profile. Although several in vitro studies have shown promising anti‐inflammatory activity, substantial evidence elucidating its underlying inflammatory regulatory mechanism and evaluating its cytotoxic ...
Indhuja Devadass, Simon Swift, Saeid Baroutian   +2 more
wiley   +1 more source

Integrated characterization of Greek fennel genotypes through morpho‐agronomical characteristics, yield components and phytochemical compounds

JSFA reports, Volume 5, Issue 3, Page 91-103, March 2025.
Abstract Background Fennel (Foeniculum vulgare Mill.) is a widely cultivated vegetable and aromatic‐medicinal plant. In this research, field studies assessed 12 fennel genotypes of diverse origin, comprising 10 Greek accessions and two European commercial varieties, focusing on their morpho‐agronomical traits, phenolic compounds and antioxidant ...
Kalliopi I. Kadoglidou, Christos Maliachovas, Parthenopi Ralli, Maria Irakli, Nektaria Tsivelika, Athanasios G. Mavromatis, Paschalina Chatzopoulou   +6 more
wiley   +1 more source

Multi-omics integration unveils fungal succession and volatile metabolite dynamics in spontaneous fermentation of Beibinghong icewine: Identifying yeast strains critical for flavor development. [PDF]

Food Chem X
Wang X, Sun B, Ren F, Meng N.
europepmc   +1 more source

Effect of thermosonication on the UHPLC‐QTOF‐IMS‐based metabolomic profile of orange juice

JSFA reports, EarlyView.
Abstract Background This study investigated the impact of thermosonication on the metabolomic profile of orange juice to understand processing‐induced alterations in bioactive compounds and quality attributes. Results Moderate thermosonication at 45°C preserved structural siloxanes and certain amino acids, whereas higher temperatures between 60 and 75 ...
Deepti Kothari, Arun Kumar, Saloni Joshi, Desta Dugassa Fufa, Sajad Ali   +4 more
wiley   +1 more source

Physicochemical and Textural Features of the Shuidong Mustard (<i>Brassica juncea</i>) with a 15-Day Microorganism Fermentation Under a Lower Table Salt Usage. [PDF]

Foods
Zhong MY, Xiao YZ, Guo QQ, Zhao XH.
europepmc   +1 more source

Fermentation characteristics of four southern sichuan citrus cultivars

JSFA reports, EarlyView.
Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng, Cong Li, Jun Zhao, Yi Ma, Jiaming Cui, Tian Zheng, Bin Guo, Tong Lin, Chun Yi, Xingyin Zhang   +9 more
wiley   +1 more source

The Quality of Grape Berries and Wine Is Enhanced Due to the Intercropping of Green Manure by Regulating Soil Microecology. [PDF]

Foods
Xie Q, Wen Y, Ren P, Cao J, Wang J, Fang Y, Yue X, Ju Y.   +7 more
europepmc   +1 more source

Influence of different drying techniques on the quality and physicochemical properties of Ghana‐sourced turmeric (Curcuma longa L.) samples

JSFA reports, EarlyView.
Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo, Richard Osae, Maurice Tibiru Apaliya, Irene Akua Idun, Emmanuel Kwaw, Raphael N. Alolga, Francis Appiah   +6 more
wiley   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source