Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Developing active, selective and energy-efficient heterogeneous catalysts is of paramount importance for the production of high value-added products from energy resources in a more sustainable manner. In this Special Issue of Energies, we provide a showcase of the latest progress in the development of cleaner, more efficient processes for the conversion of these feedstocks into valuable fuels, chemicals and energy. Most of the works collected are focused on the conversion of biomass which clearly reflects the paramount importance that the biorefinery concept will play in the years to come.

Technology: general issues --- biogas --- syngas production --- DRM --- Ni catalyst --- bi-metallic catalyst --- ceria-alumina --- ceria --- glycerol --- methanol --- biodiesel --- red jujube branch --- hydrothermal carbonization --- hydrochar --- energy recovery efficiency --- solid fuel --- toluene --- steam reforming --- GHSV --- S/C ratio --- coke formation --- Mo2C catalysts --- nanostructured carbon materials --- hydrodeoxygenation of guaiacol --- carbothermal hydrogen reduction --- drop-in fuels --- biomass --- bio-oil --- pyrolysis --- spark engine --- gasoline --- levulinic acid --- γ-valerolactone --- hydrogen from water --- Zn: Ni --- sepiolite --- attapulgite --- Ru nanoparticles --- activated carbon --- one-pot hydrolytic hydrogenation --- cellulose conversion --- sorbitol --- biogas --- syngas production --- DRM --- Ni catalyst --- bi-metallic catalyst --- ceria-alumina --- ceria --- glycerol --- methanol --- biodiesel --- red jujube branch --- hydrothermal carbonization --- hydrochar --- energy recovery efficiency --- solid fuel --- toluene --- steam reforming --- GHSV --- S/C ratio --- coke formation --- Mo2C catalysts --- nanostructured carbon materials --- hydrodeoxygenation of guaiacol --- carbothermal hydrogen reduction --- drop-in fuels --- biomass --- bio-oil --- pyrolysis --- spark engine --- gasoline --- levulinic acid --- γ-valerolactone --- hydrogen from water --- Zn: Ni --- sepiolite --- attapulgite --- Ru nanoparticles --- activated carbon --- one-pot hydrolytic hydrogenation --- cellulose conversion --- sorbitol

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Developing active, selective and energy-efficient heterogeneous catalysts is of paramount importance for the production of high value-added products from energy resources in a more sustainable manner. In this Special Issue of Energies, we provide a showcase of the latest progress in the development of cleaner, more efficient processes for the conversion of these feedstocks into valuable fuels, chemicals and energy. Most of the works collected are focused on the conversion of biomass which clearly reflects the paramount importance that the biorefinery concept will play in the years to come.

biogas --- syngas production --- DRM --- Ni catalyst --- bi-metallic catalyst --- ceria-alumina --- ceria --- glycerol --- methanol --- biodiesel --- red jujube branch --- hydrothermal carbonization --- hydrochar --- energy recovery efficiency --- solid fuel --- toluene --- steam reforming --- GHSV --- S/C ratio --- coke formation --- Mo2C catalysts --- nanostructured carbon materials --- hydrodeoxygenation of guaiacol --- carbothermal hydrogen reduction --- drop-in fuels --- biomass --- bio-oil --- pyrolysis --- spark engine --- gasoline --- levulinic acid --- γ-valerolactone --- hydrogen from water --- Zn: Ni --- sepiolite --- attapulgite --- Ru nanoparticles --- activated carbon --- one-pot hydrolytic hydrogenation --- cellulose conversion --- sorbitol

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book “Oxidative Stress Modulators and Functional Foods” is focused on the antioxidant role of natural products, involving their ability to modulate oxidative stress and/or reverse disease studied both in vitro and in animal models. Additionally, the molecular mechanisms of these actions and the modulation of signalling pathways related to inflammation, apoptosis, and survival response in the redox system by natural products are included.

Medicine --- Pharmaceutical industries --- high sugar-fat diet --- obesity --- β-adrenergic system --- cardiac dysfunction --- lycopene --- tomato-oleoresin --- coumarin --- pteryxin --- HO-1 --- Nrf2 --- oxidative stress --- Peucedanum japonicum Thunb --- RAW264.7 cells --- polysaccharide --- jujube pomace --- structural analysis --- antioxidant activity --- epigallocatechin-gallate --- liposomes --- diabetes mellitus --- antioxidant --- dendrimer --- electronic effect --- hydrogen atom transfer (HAT) --- single electron transfer-proton transfer (SET-PT) --- sequential proton loss electron transfer (SPLET) --- DPPH --- ultraviolet B --- gradient ethanol precipitation --- fucoidan --- HaCaT keratinocyte --- heme oxygenase-1 --- nutricosmetic --- folic acid --- nitric oxide --- neural tube defects --- NOR3 --- ESR --- LC/MS --- Benzo[a]pyrene --- myricetin --- BPDE-DNA adduct --- phase detoxifying enzyme --- Quamoclit angulata --- type 2 diabetes --- kidney damage --- inflammation --- apoptosis --- fibrosis --- Sargassum horneri --- (–)-loliolide --- fine dust --- HaCaT --- bilberry --- lingonberry --- polyphenols --- antioxidant compounds --- antimicrobial activity --- antimutagenicity --- altitude variations --- mitochondria --- neurodegeneration --- nutrient --- QM-ORSA --- antioxidative mechanisms --- reaction rate constants --- physiological conditions --- zebrafish embryo --- in vivo model --- antioxidant effect --- cudratrixanthone O --- reactive oxygen species --- nuclear transcription factor erythroid-2-like factor 2 --- hemeoxygenase-1 --- n/a --- (-)-loliolide

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Nature has always been, and still is, a source of food and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources and the determination of their activity in commercialized products have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant-extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improving shelf life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.

gut microbiota --- natural products --- diabetes mellitus --- complications --- mechanisms --- pepper --- fermentation --- hyperglycemia --- angiotensin I-converting enzyme (ACE) inhibition --- antioxidant --- Berberis --- food preservative --- alkaloid --- human health --- andrographolide --- reversed-phase liquid chromatography --- quantitative analysis --- method validation --- anti-inflammatory activity --- phenolic acids --- emulsions --- antioxidants --- health properties --- multidrug resistance --- doxorubicin --- MRSA --- quorum sensing --- biofilm --- rice bran --- polyphenols --- oxidative stress --- inflammation --- anti-inflammatory --- Sideritis raeseri subsp. raeseri --- essential oil --- antimicrobial --- antiproliferative activity --- Euphorbia hirta L. --- bioactive compounds --- in vitro α-amylase inhibition --- streptozotocin-induced diabetic mice --- Jujube --- hydrolysis --- anti-inflammation --- lung --- NF-κB --- Nrf2 --- HO-1 --- Kadsura spp. --- fruit parts --- phenolics --- antioxidant capacity --- in vitro health properties --- bud-derivatives --- botanicals --- UV-Visible spectroscopic fingerprint --- chemometrics --- targeted chromatographic fingerprint --- tomato pomace --- extraction --- platelet --- ultrasound --- functional ingredient --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The Special Issue, entitled “Forest, Food and Nutrition”, is focused on understanding of the intersection and linking existing between forests, food, and nutrition. Forest ecosystems are an important biodiversity environment resource for many species. Forests and trees play a key role in food production and have a relevant impact also on nutrition. Plants and animals in the forests enable nutrient-rich food sources to be available, and can provide important contributions to dietary diversity, quality, and quantity.

Research & information: general --- Biology, life sciences --- Food & society --- pteridophytes --- ferns --- antioxidant --- tyrosinase inhibition --- cosmetics --- Polypodiopsida --- heavy metal contamination --- herbal medicine --- historically polluted area --- wild food --- blackberry --- mangrove forest --- local communities --- Ayeyarwaddy region --- Myanmar --- economic --- livelihoods --- Chamaemelum fuscatum --- chamomile --- essential oil --- aliphatic esters --- methacrylate --- Compositae --- Mediterranean --- Cyclocarya paliurus --- seasonal dynamic --- phenolic acids --- flavonoids --- antioxidant activity --- structure-activity relationship --- flavonoid --- phenolics --- triterpenoid --- solvent --- natural population --- Ulmus pumila --- transcriptome analysis --- phytonutrients --- seed development --- phenylpropanoid biosynthesis --- ciwujia --- Siberian ginseng --- Acanthopanax --- secondary metabolite --- Changbai Mountains --- Khingan Mountains --- walnut (Juglans regia L.) --- electrochemical oxidation --- UV-VIS --- ABTS --- DPPH --- edible landscape --- food security --- urban horticulture --- community garden --- auxin --- biocontrol --- chitinase --- fruit --- fungal pathogen --- jujube --- Lysobacter antibioticus HS124 --- mineral concentration --- production --- Rhamnaceae --- ESCC (Esophageal squamous cell carcinoma) --- podophyllotoxin --- ROS (reactive oxygen species) --- p38 --- JNK (c-Jun N-terminal kinase) --- Vitellaria paradoxa --- Butyrospermum parkii --- agroforestry --- market --- non-wood forest product --- contingent valuation --- food --- gender --- Fulani --- wild edible tree species --- biodiversity --- ethnic groups --- conservation --- green coffee --- hawthorn --- bioactive compounds --- Crataegus --- biological activity --- nutraceuticals --- health benefits --- plant extracts --- assessment of wild food --- dimensions in science --- technology and innovation (STI) --- estimation of potential --- tropical forest areas --- food processing industry --- wild edible plants --- neglected and underutilized species (NUS) --- Africa --- urban consumers --- marketing --- product differentiation --- essential oils --- extracts --- Salvia Africana --- S. rutilans --- S. munzii --- S. mellifera --- S. greggii --- S. officinalis “Icterina” --- S. officinalis --- chaste tree --- Vitex agnus-castus L. --- in vitro studies --- in vivo studies --- health-promoting properties. --- mushroom --- Enguday --- ethnomycology --- folk taxonomy --- Amhara --- Agew and Sidama --- bioeconomy --- food and nutrition security --- forests and trees --- forest foods --- wild harvesting --- forest --- tree --- edible forest products --- non-edible forest products --- nutritional value --- biologically activecompounds --- food composition databases --- dedicated databases --- novel food --- sustainable agriculture --- pteridophytes --- ferns --- antioxidant --- tyrosinase inhibition --- cosmetics --- Polypodiopsida --- heavy metal contamination --- herbal medicine --- historically polluted area --- wild food --- blackberry --- mangrove forest --- local communities --- Ayeyarwaddy region --- Myanmar --- economic --- livelihoods --- Chamaemelum fuscatum --- chamomile --- essential oil --- aliphatic esters --- methacrylate --- Compositae --- Mediterranean --- Cyclocarya paliurus --- seasonal dynamic --- phenolic acids --- flavonoids --- antioxidant activity --- structure-activity relationship --- flavonoid --- phenolics --- triterpenoid --- solvent --- natural population --- Ulmus pumila --- transcriptome analysis --- phytonutrients --- seed development --- phenylpropanoid biosynthesis --- ciwujia --- Siberian ginseng --- Acanthopanax --- secondary metabolite --- Changbai Mountains --- Khingan Mountains --- walnut (Juglans regia L.) --- electrochemical oxidation --- UV-VIS --- ABTS --- DPPH --- edible landscape --- food security --- urban horticulture --- community garden --- auxin --- biocontrol --- chitinase --- fruit --- fungal pathogen --- jujube --- Lysobacter antibioticus HS124 --- mineral concentration --- production --- Rhamnaceae --- ESCC (Esophageal squamous cell carcinoma) --- podophyllotoxin --- ROS (reactive oxygen species) --- p38 --- JNK (c-Jun N-terminal kinase) --- Vitellaria paradoxa --- Butyrospermum parkii --- agroforestry --- market --- non-wood forest product --- contingent valuation --- food --- gender --- Fulani --- wild edible tree species --- biodiversity --- ethnic groups --- conservation --- green coffee --- hawthorn --- bioactive compounds --- Crataegus --- biological activity --- nutraceuticals --- health benefits --- plant extracts --- assessment of wild food --- dimensions in science --- technology and innovation (STI) --- estimation of potential --- tropical forest areas --- food processing industry --- wild edible plants --- neglected and underutilized species (NUS) --- Africa --- urban consumers --- marketing --- product differentiation --- essential oils --- extracts --- Salvia Africana --- S. rutilans --- S. munzii --- S. mellifera --- S. greggii --- S. officinalis “Icterina” --- S. officinalis --- chaste tree --- Vitex agnus-castus L. --- in vitro studies --- in vivo studies --- health-promoting properties. --- mushroom --- Enguday --- ethnomycology --- folk taxonomy --- Amhara --- Agew and Sidama --- bioeconomy --- food and nutrition security --- forests and trees --- forest foods --- wild harvesting --- forest --- tree --- edible forest products --- non-edible forest products --- nutritional value --- biologically activecompounds --- food composition databases --- dedicated databases --- novel food --- sustainable agriculture