Articles

Showing 5 articles

• Original Research

  Published 24 September 2026

  Fatty acid profile and antimicrobial activity of chloroform extracts from the red microalga Porphyridium purpureum against pathogenic intestinal bacteria

  Natália Popiorek dos Santos · Rodolfo Moreira Baptista · Bruno Galler Kubelka · Marcelo Gonçalves Montes D’Oca · Jéssica Thais de Lima · Danielle Tapia Bueno · Amanda Fonseca Leitzke · Daniela Fernandes Ramos

  Frontiers in Natural Products

  doi 10.3389/fntpr.2026.1884549

• Original Research

  Published 23 September 2026

  The impact of zeaxanthin and lycopene on fatty acid beta-oxidation in isolated peroxisomes from frozen livers of obese rats

  Lina Baz · Mona Al-Thepyani

  Frontiers in Molecular Biosciences

  doi 10.3389/fmolb.2026.1906904

• Review

  Published 10 August 2026

  Understanding the techno-functionality of ghee as a cooking medium

  Dheeraj Kumar · Harsh B. Jadhav

  Frontiers in Food Science and Technology

  doi 10.3389/frfst.2026.1826916

• Original Research

  Published 24 July 2026

  Sustainable valorization of grape pomace via cellulose extraction and cultivation of Tetradesmus obliquus: a biorefinery approach

  Amanda Fonseca Leitzke · Diego Serrasol do Amaral · Raniel Campos Wrege · Daísa Hakbart Bonemann · Rosane Lopes Crizel · Luiza Ribeiro Santana · Rejane Giacomelli Tavares · Sibele Borsuk · Neftali Lenin Villarreal Carreno · Pio Colepicolo · Claudio Martin Pereira de Pereira

  Frontiers in Chemical Engineering

  doi 10.3389/fceng.2026.1887461

• Original Research

  Published 20 April 2026

  Floral diversity in tropical landscapes affects fatty acid composition in bee bread

  Chris Cannizzaro · Peter Brooks · Raywin Ovah · Kelly Inae · Rachele Wilson · Wiebke Kämper · Ido Bar · Alison Shapcott · Helen M. Wallace

  Frontiers in Bee Science

  doi 10.3389/frbee.2026.1773714