Copper(II)-Bathocuproine reagent-based dual mode sensing of total antioxidant capacity in food extracts.

Müge Yermeydan Peker, Furkan Burak Şen, Mustafa Bener +1

Food chemistry

As food antioxidants are known deactivators of reactive species that may cause oxidative hazard, antioxidant capacity determination has gained importance in biochemistry, medicine and food science....

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2025Medical literatureDOI

Lactic Acid Bacteria Synergy: Electrostatic Spraying, Dipping, and Formulation Applications of Lactobacillus salivarius L28 and Enterococcus faecium J19 to Enhance Cheese Safety Against Listeria monocytogenes.

David L Campos, Angela Perdomo, Kendra Nightingale +3

Journal of food protection

Recent outbreaks of listeriosis linked to cheese and recalls of cheese contaminated with Listeria monocytogenes have emerged as a significant public health concern due to the ability of this pathogen...

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Research Library

Copper(II)-Bathocuproine reagent-based dual mode sensing of total antioxidant capacity in food extracts.

Lactic Acid Bacteria Synergy: Electrostatic Spraying, Dipping, and Formulation Applications of Lactobacillus salivarius L28 and Enterococcus faecium J19 to Enhance Cheese Safety Against Listeria monocytogenes.

Evaluation of some heavy metals in water and health implications for fish consumers of the Great Cairo Sector of the Nile River.

Radiation processing for public health: Croatia's contribution to food safety and sterilisation practices.

Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.

Assessment of Non-Cereal Products Gluten Cross-Contamination Exposure Risk in a Polish Female Population of Patients Diagnosed with Coeliac Disease.

A review of the hygienic aspects of materials and coatings used in food packaging

A review of the hygienic aspects of materials and coatings used in food packaging

Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis.

Natural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levels.

Characterization of the Major Odor-Active Compounds in the Rhizome of the Greater Galangal (Alpinia galanga).

Health Hazards Associated with Dietary Exposure of Female Rat to Cadmium-Contaminated Cooked Rice: Biochemical, Hormonal, and Histopathological Analysis.

Recent advances in screen-printed carbon electrodes for food additive analysis.

Grape seed polyphenol water-in-oil emulsion: preparation and application in functional cookies.

Nematode Infections in Commercially Important Squid Species: Distribution Patterns and Food Safety Issues.

Microbiological and Mycotoxicological Quality of Common Wheat in Romania in the Extremely Dry 2023-2024 Agricultural Year.

Risk assessment of phthalate ester exposure from various cheese types produced and consumed in Saudi Arabia.

Effects of Roasting Level and Milk Addition on In Vivo Aroma Release and Perception of Coffee.

Global, regional, and national burden of household air pollution, 1990-2021: a systematic analysis for the Global Burden of Disease Study 2021.

Identification and quantification of alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids.

A Systematic Review and Meta-Analysis Assessing the Impact of Improved Cookstove Technology Trials (ICTs) on Household Air Pollution and Human Health in Sub-Saharan Africa.

Assessment of co-pyrolysis of polyethylene terephthalate with waste cooking oil: Kinetic study and impact on the chemical constituents of the liquid product.

Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin.

Exploring the impact of visual stimuli on taste expectations and the role of pull-tab position in food packaging.

Identification and Taste Characteristics of Six Novel Umami Peptides from Mytilus coruscus and Their Interaction with the T1R1/T1R3 Receptor.

Measuring Changes in Non-Cigarette Tobacco Product Availability Following California's Statewide Flavored Tobacco Sales Restriction: A Synthetic Control Method Using Retail Scanner Data.

Integrative phenomics, metabolomics, and flavoromics reveal key quality indicators during the formation of flavor and bioactive compounds in Alpinia hainanensis (Zingiberaceae) fruit.

Occurrence of White Flesh Color and Refreshing Flavor Following Phytoene Synthase 2A Gene Variation in Loquat Fruit.

Comprehensive multi-omics analysis of secondary distillate from fermented Huangjiu residue: Insights into flavor formation and microbial dynamics.

Preparation and stability characterization of flavour ingredients in E-liquids for preclinical assessment of electronic nicotine delivering system products: a case study of 38 flavour ingredients in a single mixture.

Formulation and Process Optimization of Longjiang Brine: ANN-GA Optimization Based on the Color and Flavor of Brined Pork.

Microbiological control project of minced meat of wild boar (Sus scrofa L.) in approved establishments in Sweden.

Sacha Inchi (Plukenetia volubilis) Protein-Enriched Bread: Protein Quality, Breadmaking Properties, Textural Profile, and Bioactivity.

GC-MS and HPLC-FLD for sensitive assay of toxic cyclohexylamine in artificial sweetener tablets and human biological fluids.

Development of enzyme-linked immunosorbent assay with nanogold-labeled probes for detection of diarrhetic shellfish toxins.

Assessment of enzyme diversity in the fermented food microbiome.

Efficacy of photodynamic treatment with new methylene blue on planktonic cells and biofilms of Salmonella isolated from vegetal sources in Brazil.

An "on-off-on" photoelectrochemical aptasensor using CoO as a signal label for T-2 toxin detection.

Impact of maturity stages and modification processes on resistant starch and starch properties of green banana flour and its glycaemic response.

Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of milled soybean fractions.

Effect of modified starch-chitosan coating incorporated with Gongju extract on the shelf life of salted duck.

Combating Malnutrition: Nutrient and Energy Composition of Locally Formulated Ready-to-Use Therapeutic Foods for Children.

Molecular Remodeling of Milk Fat Globules Induced by Centrifugation: Insights from Deep Learning-Based Detection of Milk Adulteration.

Biotechnological Production and Characterization of Innovative Antimicrobial and Antioxidant Edible Films Enriched with Safflower (Carthamus tinctorius L.) Extract

Opportunities for industrializing Chinese traditional Liangpi: Insights from starch structure and modification

Composite Fabric Food Packaging with Lactic Acid and Chitosan - Shellac Coating for Preservation of Tomato and Strawberry

Morphological and nutritional composition of Bauhinia thonningii pods and seeds in Northern Ethiopia.

Characterisation of Fermented Grain-based Raw Materials and Foods

Rudzu iesala un plaucējuma raudzēšanas ietekme rudzu maizes ražošanā = The influence of rye malt and scald fermentation on rye bread production

Storage and Shelf-Life Assessment of Food Products