Zobrazeno 1 - 10
of 322
pro vyhledávání: '"David D, Kitts"'
Autor:
Kaiwen Mu, David D. Kitts
Publikováno v:
Redox Biology, Vol 68, Iss , Pp 102948- (2023)
Ascertaining whether dietary polyphenols evoke an antioxidant or prooxidant activity, which translates to a functional role required to maintain intestinal cell homeostasis continues to be an active and controversial area of research for food chemist
Externí odkaz:
https://doaj.org/article/bb4297497a41467eb1c0e78ab5f72d67
Publikováno v:
PLoS ONE, Vol 18, Iss 9 (2023)
Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging non-thermal food processing technology relying on high intensity short duration flashes of lig
Externí odkaz:
https://doaj.org/article/bdf25aceb0ef4be1ad2deeba82aa947c
Autor:
Farahnaz Fathordoobady, Natalia Sannikova, Yigong Guo, Anika Singh, David D. Kitts, Anubhav Pratap-Singh
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
Abstract Emerging formulation technologies aimed to produce nanoemulsions with improved characteristics, such as stability are attractive endeavors; however, comparisons between competing technologies are lacking. In this study, two formulation techn
Externí odkaz:
https://doaj.org/article/0622d1c750b54facbc16418090400ddc
Autor:
Megan Churchill, Halah Zawawi, Ingrid Elisia, Maxine Seider, Rebecca Noseworthy, Alexandra Thompson, Andrea J. Glenn, D. Dan Ramdath, Deborah O’Connor, Pauline Darling, Thomas Wolever, Douglas E. Barre, Denice S. Feig, David D. Kitts, Shannan M. Grant
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 842 (2023)
Women with gestational diabetes (GD) have reduced antioxidant capacity; however, the relationship between maternal diet, maternal biochemical capacity, breast milk concentration, and infant intake has not been adequately explored in the literature. A
Externí odkaz:
https://doaj.org/article/3dde2a2d1f854918bc9d28fa29d1b3a8
Publikováno v:
Molecules, Vol 28, Iss 6, p 2676 (2023)
It is estimated that by 2050, the world’s population will be up to 9 billion [...]
Externí odkaz:
https://doaj.org/article/702d9e7e8a9f4800a6aa48af5646b60c
Autor:
Anubhav Pratap-Singh, Andrew Suwardi, Ronit Mandal, Joana Pico, Simone D. Castellarin, David D. Kitts, Anika Singh
Publikováno v:
Foods, Vol 12, Iss 4, p 684 (2023)
Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as “lightstruck”, can occur in beers when exposed to the UV portion of PL du
Externí odkaz:
https://doaj.org/article/0de4f66423da498095b4a60b7850355b
Publikováno v:
Pathogens, Vol 12, Iss 2, p 215 (2023)
An emerging consumer trend to purchase minimally heated and ready-to-eat food products may result in processing methods that do not effectively reduce pathogenic populations. Crude Maillard reaction products (MRPs) are naturally generated compounds t
Externí odkaz:
https://doaj.org/article/67fd83ab1c6c4c7090d33f6d932222e5
Publikováno v:
Foods, Vol 12, Iss 1, p 111 (2022)
First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved usi
Externí odkaz:
https://doaj.org/article/c5064dc8c5c24bb49a777d0e5d847c8e
Autor:
Kaiwen Mu, David D. Kitts
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:3022-3032
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b48e93592c044e046f6a3c924001001a
https://doi.org/10.1021/acs.jafc.2c08830
https://doi.org/10.1021/acs.jafc.2c08830
Autor:
Papungkorn Sangsawad, Kiattawee Choowongkomon, David D. Kitts, Xiu-Min Chen, Eunice C.Y. Li-Chan, Jirawat Yongsawatdigul
Publikováno v:
Journal of Functional Foods, Vol 45, Iss , Pp 401-408 (2018)
Permeability of angiotensin I-converting enzyme (ACE) inhibitory peptides (KPLLCS, ELFTT, and KPLL) identified from the in vitro gastrointestinal digest of cooked chicken breast was investigated using the Caco-2 cell model system. KPLLCS was original
Externí odkaz:
https://doaj.org/article/6142e105f03a4a9b959e904f0aeb3810