Tag: Nutrition & Diet
Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response
Improving cookie nutrition with colored wheat flour and alternative sweeteners
Volatile composition of peppermint (Mentha piperita L.) commercial teas through solid phase extraction
What volatile compounds are in brewed peppermint tea
Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.)
Solar drying preserves nutrients in acai flour while improving food safety
Integrated targeted and untargeted analysis of polar peptides in foods using hydrophilic interaction liquid chromatography–data-independent acquisition–mass spectrometry
Measuring taste-active peptides in foods with advanced mass spectrometry
Redox Paradox of Polyphenols: Bioavailability, Hormesis, and Safety Concerns
Polyphenols shift from protective to harmful at high doses
Dietary Polyphenols (Flavonoids) Derived from Plants for Use in Therapeutic Health: Antioxidant Performance, ROS, Molecular Mechanisms, and Bioavailability Limitations
How plant flavonoids activate antioxidant defenses and their practical limits in medicine
Urolithin A: a multi-target therapeutic candidate derived from the gut microbiota for obesity and metabolic dysfunction
How a gut-produced metabolite targets obesity through multiple biological pathways
High performance thin-layer chromatographic (HPTLC) profiling and bioactivity assessment of aroma-enhanced Indian tea blends: In vitro and in silico insights
Aromatic Indian teas show enhanced antioxidant and blood sugar management properties
Per- and Polyfluoroalkyl Substance Levels in Commercial and Home-Produced Eggs in Croatia
Contamination levels in commercial and home-produced eggs in Croatia
Impact of sugar reduction on color, texture, sensory properties and anthocyanin stability in strawberry-based fruit preparations for yogurt
Sugar substitutes preserve color and stability in strawberry yogurt preparations
