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1.

Effect of Food and Probiotic Supplement Interactions on GABA Formation in Microbiota: In Vitro Gastrointestinal System Approach Ömer Faruk Mızrak, Sabiha Zeynep Aydenk Köseoğlu Journal of Food and Nutrition Research. 2025 13 (8). doi: 10.12691/jfnr-13-8-1 Keywords: gamma-aminobutyric acid, probiotic, prebiotic, in vitro digestion Context: ...n vitro digestion. In the study, various probiotic supplements were added to banana, kiwi, avocado, pineapple, strawberry , tomato, onion, walnut, hazelnut, peanut, and pumpkin seed samples, and the formation of γ-aminobutyric acid (GABA), one of the ne... Abstract Full Text (PDF) [Epub] Full Text (HTML)

2.

Strawberry and Cauliflower Leaves are Rich in Bioactive Compounds and Antioxidant Activity: Application on Obese Rats Yousif A. Elhassaneen, Ghada M. ElBassouny, Omar A. Emam, Horia E. Ammar American Journal of Public Health Research. 2024 12 (4). doi: 10.12691/ajphr-12-4-2 Keywords: Chemical composition, nutritional evaluation, body weight, serum lipid profile, oxidative stress, histology, adipose tissues Context: ...nt and antioxidant activity of the agricultural remnants (strawberry and cauliflower leaves). This study will also see if eating strawberry and cauliflower leaves powder can help with the complications associated with obesity in rats. Data indicated that the bioactive c... Abstract Full Text (PDF) [Epub] Full Text (HTML)

3.

Production and Evaluation of Enriched Tapioca Gruel Okafor D. C., Osuji C.M., Ijioma B.C., Nwakaudu A.A., Alagbaoso S. O., Obi P.N., Onyeka E. U., Ubakanma U. G Journal of Food Security. 2017 5 (3). doi: 10.12691/jfs-5-3-6 Keywords: tapioca gruel, physico-chemical, sensory, soymilk Context: ...tapioca to improve the flavor, color and more importantly the nutritional content. The Tapioca gruels were further enriched with strawberry flavorant and carmoisine and quinolene colorants, granulated, tossed at 60°C and dried in the oven at 55°C. Five samples A (100g o... Abstract Full Text (PDF) [Epub] Full Text (HTML)

4.

Comparative Evaluation of the Nutritional Composition, Antioxidant Capacity and Sensory Properties of Beetroot Jam with the Conventional Fruit Jams Paulina O. Adeniyi, Olanike O. Balogun, Gloria P. Taiwo American Journal of Food and Nutrition. 2026 14 (2). doi: 10.12691/ajfn-14-2-1 Keywords: Vegetable and Fruit jam, Beetroot, Nutritional composition, Antioxidant capacity, Sensory properties Context: ...l composition, antioxidant capacity, and sensory properties with conventional fruit jams (orange and pineapple) and a commercial strawberry jam. Jams were produced using standardized methods with beetroot, orange, and pineapple as primary ingredients, alongside sugar, p... Abstract Full Text (PDF) [Epub] Full Text (HTML)

5.

Physicochemical Properties, Bioactive Compounds and Sensory Evaluation of Opuntia dillenii Fruits Mixtures H.E. Embaby, A.A Gaballah, Y.S. Hamed, S.K. El-Samahy Journal of Food and Nutrition Research. 2016 4 (8). doi: 10.12691/jfnr-4-8-7 Keywords: opuntia dillenii, color properties, ascorbic acid, phenolics, antioxidant capacity, sensory evaluation Context: Color, bioactive compounds and sensory evaluation of five Opuntia dillenii drinks mixed with strawberry and barley were studied during storage under cooling (4±°C). It was found that Opuntia dillenii fruits had high levels of a... Abstract Full Text (PDF) [Epub] Full Text (HTML)