Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Leila Nategh"'
Autor:
Hanna M. Gavelin, Magdalena E. Domellöf, Isabella Leung, Anna Stigsdotter Neely, Nathalie H. Launder, Leila Nategh, Carsten Finke, Amit Lampit
Publikováno v:
Ageing research reviews. 80
Cognitive impairment is a central non-motor symptom of Parkinson's disease (PD), and there are no established treatments. Computerized cognitive training (CCT) is a safe and efficacious strategy but its efficacy in PD is unclear. We aimed to investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf4e313c84807b3423f31b2824212d72
https://pubmed.ncbi.nlm.nih.gov/35714854
https://pubmed.ncbi.nlm.nih.gov/35714854
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101624- (2024)
Functional foods like probiotics offer health benefits against various diseases, and plant bioactive compounds can enhance their growth. Zein, a protein, shows biological activity upon hydrolysis, and encapsulating it in nanoparticles improves bioava
Externí odkaz:
https://doaj.org/article/409d43f6f15746458b06ba8b907c34ae
Publikováno v:
Journal of Nutrition and Food Security, Vol 9, Iss 2, Pp 265-274 (2024)
Background: Meat products contain sodium nitrite. Consumer demand for natural preservatives instead of synthetic ones in foods has been growing in recent years because of their safety. Today, good quality meat products are produced worldwide, and in
Externí odkaz:
https://doaj.org/article/b846b577b2df42c2802a7ae90d179be7
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101803- (2024)
Alginate-chitosan (Alg-CH) coated multiple water-in-oil-in-water (W/O/W) nanoemulsion loaded with sesamol and retinol was hypothesized to enhance the oxidative stability of margarine. Total phenol content (TPC), antioxidant activity, acid value (AV),
Externí odkaz:
https://doaj.org/article/60a6924276df4f7f9dc83cb1579e7e10
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101194- (2024)
This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples tre
Externí odkaz:
https://doaj.org/article/e5af6a3b162f41d7971a5345f49c0c2f
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101168- (2024)
This study aimed to compare different concentrations effect of green tea extract (GTE) (200, 400, and 800 ppm) with TBHQ (75 ppm) in extend the shelf-life of sunflower oil (SO) and to evaluate the protective effect of GTE on the oxidation of refined
Externí odkaz:
https://doaj.org/article/6d7e51ac9f644334af20698a9d0114a0
Publikováno v:
Iranian Journal of Microbiology, Vol 16, Iss 1 (2024)
Background and Objectives: Potatoes (Solanum tuberosum), as starchy plants, have been highly esteemed for their rich supply of nutrients. Numerous studies have investigated the potential health benefits of potatoes and explored potential solutions. A
Externí odkaz:
https://doaj.org/article/7543bf7752684faa8fe9dfbb925f00c2
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100971- (2023)
Externí odkaz:
https://doaj.org/article/b3d235f0f8394237a7171651373924d9
Autor:
Leila Nateghi, Fatemeh Zarei
Publikováno v:
Journal of Nutrition and Food Security, Vol 8, Iss 2, Pp 172-179 (2023)
Today there is an increasing demand for low-calorie and functional food products worldwide. Green tea powder (GTP) has antioxidant property due to its phenolic structure which makes it a good natural replacement for synthetic antioxidants. Stevia is
Externí odkaz:
https://doaj.org/article/089d53c8c55a4774b75e943afae49c7c
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100842- (2023)
The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this rese
Externí odkaz:
https://doaj.org/article/97d128c7bd2a40c5a51114aadecde3e8