Results 161 to 170 of about 93,741 (253)

Radio Frequency Heating‐Induced Multilevel Injury of Plodia Interpunctella in Goji Berries and Concomitant Quality Variations of Goji Berries

Food Frontiers, Volume 7, Issue 5, September 2026.
RF heating reaches 52°C in 14 min (vs. 196 min for HA) and with 1.5 min holding achieves 100% larval mortality, inducing multilevel injury—cuticular damage, oxidative stress, mitochondrial dysfunction, and DNA fragmentation—while better preserving color, texture, and bioactive components than HA.
Sen Zeng, Xuan Ou, Yiming Li, KeWang, Baozhong Cui, Jiamin Song, Anjing Ti, Zhongfei Ma, Yanan Sun   +8 more
wiley   +1 more source

A Review of Walnut Allergy: Allergens Characteristic, the Impact of Processing on Allergenicity and Future Perspectives. [PDF]

Foods
Jiang J, Chen B, Ma X, Yan D, Li N, Liu H.   +5 more
europepmc   +1 more source

Structure–Function–Stability Relationships of Polyphenol‐Based Food Preservation Systems Across Major Polyphenol Classes

Food Frontiers, Volume 7, Issue 5, September 2026.
Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang, Yan Liu, Yangkun Xing, Minxuan Fan, Jianfeng Wang, Li Fan, Bo Xia   +6 more
wiley   +1 more source

Genomic Identification and Comparative Characterization of Chemosensory Genes in Two Walnut Pests. [PDF]

Biology (Basel)
Feng DD, Liu JT, Yang CQ, Zhang AB.
europepmc   +1 more source

Herbal Extracts and Plant‐Derived Bioactives in Atopic Dermatitis: Evidence, Mechanisms, Pediatric Safety, and Translational Priorities

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Food‐derived bioactives, herbal extracts, and standardized botanical products are being investigated as adjunctive strategies for atopic dermatitis. Their biological activity is shaped not only by plant source and nominal dose, but also by fermentation, drying, heating, extraction, food‐matrix binding, gastrointestinal transformation, and formulation ...
Muhuang Zeng, Qianlan Yuan, Shuojia Huang, Xiaofei Lu   +3 more
wiley   +1 more source

JrCDPK13L-mediated phosphorylation of JrERF113L promotes walnut resistance to Colletotrichum gloeosporioides. [PDF]

Plant Physiol
Yu H, Dong Y, Zhang K, Zhao J, Bing X, Liu Y, Yang F, Song W, Zhu H, Wu D, Liu J, Liang Q, Yang KQ, Fang H.   +13 more
europepmc   +1 more source

Characterization of Powdered Roasted Açaí Seeds (Euterpe oleracea Mart.): Impact on Bioactive Compounds and Nutritional Potential

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Roasting enhanced the functional potential of açaí (Euterpe oleracea Mart.) seeds, yielding a fiber‐rich powder with relevant minerals and bioactive compounds. Both lipid and aqueous extracts showed high phenolic contents and antioxidant activity, while the lipid fraction provided vitamin E‐active compounds and valuable fatty acids.
Renata da Silva Magalhães, Gabriel Sthefano Lourenço Pereira, Sara Fraga, Patrícia Tonon de Souza, Dhayna Oliveira Sobral, Marcelo Antônio Morgano, Antonio José de Almeida Meirelles, Guilherme José Maximo, Eduardo Augusto Caldas Batista, Klicia Araujo Sampaio   +9 more
wiley   +1 more source

The Influence of the Ball Milling Process on the Structure and Functional Properties of Walnut Meal. [PDF]

Foods
Li Y, Lu Y, Deng Y, Guo L, Han L, Ma Q, Fan F.   +6 more
europepmc   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Formation of characteristic aroma compounds in walnut kernels during thermal processing and their potential recognition by human olfactory receptors. [PDF]

Food Chem X
Cheng Y, Gao S, Zhang L, Lv C, Zang J.
europepmc   +1 more source