Results 101 to 110 of about 435,518 (213)

The Olive Oil Mill as Circular Hub

European Journal of Lipid Science and Technology, Volume 128, Issue 9, September 2026.
Olive oil production generates large amounts of by‐products at every stage of the production process. The olive mill can be considered a circular hub, where such by‐products are valorized through a cascade approach that first recovers valuable compounds and then converts the remaining biomass into renewable energy.
Sofia Zantedeschi, Ilaria Grigoletto, Matilde Tura, Alessandra Bendini, Enrico Valli, Alessandro Paglianti, Federico Alberini, Giuseppina Montante, Fabrizio Cavani, Tommaso Tabanelli, Mirko Maraldi, Francesca Valenti, Irene Maggiore, Leonardo Setti, Sara El Yamani, Andrea Contin, Tullia Gallina Toschi   +16 more
wiley   +1 more source

Structural Characterization and UVB Irradiation Protective Effect of the Polysaccharide From Tremella fuciformis After Microbial Fermentation

Food Frontiers, Volume 7, Issue 5, September 2026.
ABSTRACT Tremella fuciformis is an edible mushroom rich in bioactive polysaccharides. In this study, T. fuciformis was extracted by citric acid under high temperature and high‐pressure (121°C, 0.1 MPa), followed by fermentation with Saccharomyces cerevisiae CH006 and Thermus thermophilus HB27.
Xin‐Yan He, Jun‐Qiao Wang, Yi‐Qi Lin, Sih‐Yu Chu, Wen‐Xin Wang, Xuan‐Han Xiao, Yu‐Ke Hou, Xiao‐Feng Qiu, Shao‐Ping Nie, Zhi‐Jiang Wang, Huan‐Yu Liu   +10 more
wiley   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, Volume 3, Issue 3, Page 444-465, September 2026.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, Volume 3, Issue 3, Page 554-583, September 2026.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Plant Flavonoid—Enriched Functional Foods for Polycystic Ovary Syndrome: Dietary Sources, Bioavailability Enhancement, and Personalized Intervention Strategies

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant flavonoids from fruits, vegetables, tea, and soybeans require food processing technologies (microencapsulation, nano‐encapsulation, lipid carriers, fermentation, food collaboration) to enhance bioavailability, enabling the development of functional foods for precision dietary intervention in PCOS.
Jianding Wang, Hejian Zhu, Qing Shen, Yinghua Zhong, Yunli Du, Wenxi Yu, Fang Mao, Zhitao Yao, Weiwei Zhu, Lirong Sun, Qiu Lin, Xiaomin Xu, Jiong Zhu   +12 more
wiley   +1 more source

Acrylamide‐Induced Developmental and Molecular Toxicity in Drosophila melanogaster: The Role of Vanillic Acid in CncC/Keap1 Modulation

Journal of Biochemical and Molecular Toxicology, Volume 40, Issue 9, September 2026.
Vanillic acid, a dietary phenolic, dose‐dependently protects Drosophila melanogaster from acrylamide‐induced oxidative damage, DNA strand breaks, and developmental toxicity by modulating CncC/Keap1 redox signaling—establishing vanillic acid as a candidate natural protective agent against a major environmental contaminant.
Fahriye Zemheri‐Navruz, Sinan Ince, Gamze Ataman   +2 more
wiley   +1 more source

Fermentation characteristics of four southern sichuan citrus cultivars

JSFA reports, Volume 6, Issue 9, Page 334-344, September 2026.
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

Calcium, methyl jasmonate and their combined foliar applications: Influence on Tempranillo grape amino acids composition over two seasons

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7380-7396, September 2026.
Abstract BACKGROUND Climate change is currently affecting chemical grape composition and, consequently, grape quality. The foliar application of biostimulants has emerged as a promising approach to mitigate these effects. This study investigated the effects of foliar applications of calcium (Ca), methyl jasmonate (MeJ), and their combination (Ca + MeJ)
Teresa Garde‐Cerdán, Eva P Pérez‐Álvarez, Itziar Sáenz de Urturi, Rebeca Murillo‐Peña, Lesly L Torres‐Díaz, Miriam González‐Lázaro   +5 more
wiley   +1 more source

Characterization of Mannoprotein Structural Diversity in Wine Yeast Species. [PDF]

J Agric Food Chem, 2023
Snyman C, Mekoue Nguela J, Sieczkowski N, Divol B, Marangon M.   +4 more
europepmc   +1 more source

Resveratrol: Advance on the Most Recent Research From 2021 to 2025

Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.
This review summarizes recent progress in resveratrol research (2021–2025), highlighting its natural sources, bioactivities, clinical evidence, and safety profiles. Resveratrol exerts multi‐target effects through the regulation of oxidative stress, inflammation, mitochondrial function, and gut microbiota.
Quanyong Wu, Boya Ouyang, Yi Yuan, Jesus Simal‐Gandara, Hui Cao   +4 more
wiley   +1 more source