Showing 401 - 420 results of 3,968 for search '"food science"', query time: 0.08s Refine Results
  1. 401
    Determination of Punicalagins Content, Metal Chelating, and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in Morocco

    Determination of Punicalagins Content, Metal Chelating, and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in Morocco by Talal Sabraoui, Taleb Khider, Boubker Nasser, Rabiaa Eddoha, Abderrahman Moujahid, Maryam Benbachir, Abdelkhalid Essamadi

    Published 2020-01-01
    “…International Journal of Food Science…”
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  2. 402
    How does the tea L-theanine buffer stress and anxiety

    How does the tea L-theanine buffer stress and anxiety by Liwen Wang, Margaret Brennan, Shiming Li, Hui Zhao, Klaus W. Lange, Charles Brennan

    Published 2022-05-01
    “…Food Science and Human Wellness…”
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  3. 403
    Protective effect of rhizome extracts of the herb, vacha (Acorus calamus) against oxidative damage: An in vivo and in vitro study

    Protective effect of rhizome extracts of the herb, vacha (Acorus calamus) against oxidative damage: An in vivo and in vitro study by M. Devaki, R. Nirupama, M. Nirupama, H.N. Yajurvedi

    Published 2016-06-01
    “…Food Science and Human Wellness…”
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  4. 404
    Characterization of squash polysaccharide and the anti-diabetic effect on type 2 diabetic rat revealed by urine metabolomics analysis

    Characterization of squash polysaccharide and the anti-diabetic effect on type 2 diabetic rat revealed by urine metabolomics analysis by Li Liang, Fuming Zhang, Quanhong Li, Baoguo Sun, Yuyu Zhang, Robert J. Linhardt

    Published 2024-09-01
    “…Food Science and Human Wellness…”
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  5. 405
    Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

    Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) by Siti Tamaroh, Ajat Sudrajat

    Published 2021-01-01
    “…International Journal of Food Science…”
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  6. 406
    Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

    Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

    Published 2021-01-01
    “…Food Science and Human Wellness…”
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  7. 407
    Hypoglycemic natural products with in vivo activities and their mechanisms: a review

    Hypoglycemic natural products with in vivo activities and their mechanisms: a review by Wenyi Ma, Longgao Xiao, Haiyang Liu, Xiaojiang Hao

    Published 2022-09-01
    “…Food Science and Human Wellness…”
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  8. 408
    Genetically modified foods: A critical review of their promise and problems

    Genetically modified foods: A critical review of their promise and problems by Chen Zhang, Robert Wohlhueter, Han Zhang

    Published 2016-09-01
    “…Food Science and Human Wellness…”
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  9. 409
    The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches

    The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches by Paul Dawson, Wesam Al-Jeddawi, James Rieck

    Published 2020-01-01
    “…International Journal of Food Science…”
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  10. 410
    Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation

    Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation by Hang Gao, Jian Zhang, Li Liu, Lijun Fu, Yan Zhao, Germán Mazza, Xin Zhang

    Published 2024-07-01
    “…Food Science and Human Wellness…”
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  11. 411
    An antifouling polydopamine-based fluorescent aptasensor for determination of arginine kinase

    An antifouling polydopamine-based fluorescent aptasensor for determination of arginine kinase by Yanbo Wang, Huan Li, Jinru Zhou, Fangting Wang, Yifan Qian, Linglin Fu

    Published 2023-05-01
    “…Food Science and Human Wellness…”
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  12. 412
    Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless Grapes

    Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless Grapes by Abdelhakim Boudboud, Mohamed Ben Aziz, Hassan Hajjaj, Lhoussain Hajji, Bruno de Meulenaer, Hamid Mazouz

    Published 2023-01-01
    “…International Journal of Food Science…”
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  13. 413
    Capsular polysaccarides of probiotics and their immunomodulatory roles

    Capsular polysaccarides of probiotics and their immunomodulatory roles by Jing Li, Saisai Feng, Leilei Yu, Jianxin Zhao, Fengwei Tian, Wei Chen, Qixiao Zhai

    Published 2022-09-01
    “…Food Science and Human Wellness…”
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  14. 414
    The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring

    The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring by Wei-Sheng Lin, Pei Hua He, Chi-Fai Chau, Bo-Kang Liou, Shiming Li, Min-Hsiung Pan

    Published 2018-09-01
    “…Food Science and Human Wellness…”
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  15. 415
    Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

    Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans by Banboye D. Frederick, Ngwa Martin Ngwabie, Nde Divine Bup

    Published 2022-01-01
    “…International Journal of Food Science…”
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  16. 416
    Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme

    Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme by Xin Liu, Keke Suo, Pei Wang, Xue Li, Limin Hao, Jiaqing Zhu, Juanjuan Yi, Qiaozhen Kang, Jinyong Huang, Jike Lu

    Published 2021-05-01
    “…Food Science and Human Wellness…”
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  17. 417
    Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

    Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects by Dewni Gunasekara, Ashani Bulathgama, Indira Wickramasinghe

    Published 2021-01-01
    “…International Journal of Food Science…”
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  18. 418
    The intervention effects of Lactobacillus casei LC2W on Escherichia coli O157:H7 -induced mouse colitis

    The intervention effects of Lactobacillus casei LC2W on Escherichia coli O157:H7 -induced mouse colitis by Guangqiang Wang, Hongyu Tang, Ying Zhang, Xiang Xiao, Yongjun Xia, Lianzhong Ai

    Published 2020-09-01
    “…Food Science and Human Wellness…”
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  19. 419
    Hydrolase-Treated Royal Jelly Attenuates H2O2- and Glutamate-Induced SH-SY5Y Cell Damage and Promotes Cognitive Enhancement in a Rat Model of Vascular Dementia

    Hydrolase-Treated Royal Jelly Attenuates H2O2- and Glutamate-Induced SH-SY5Y Cell Damage and Promotes Cognitive Enhancement in a Rat Model of Vascular Dementia by Nualpun Sirinupong, Worrapanitch Chansuwan, Pratchaya Kaewkaen

    Published 2021-01-01
    “…International Journal of Food Science…”
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  20. 420
    Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia

    Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions... by Mekuanint Lewoyehu, Meareg Amare

    Published 2019-01-01
    “…International Journal of Food Science…”
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