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130 results found

no	title	author	magazine	year	volume	issue	page(s)	type
1	A comprehensive analytical framework integrating liquid chromatography-tandem mass spectrometry metabolomics with chemometrics for metabolite profiling of lettuce varieties and discovery of antibacterial agents	Otify, Asmaa M.			172	C	p.	article
2	Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation	Zong, Cheng			172	C	p.	article
3	Alternative flexible plastic packaging for instant coffees	Massulo Souza, Raquel			172	C	p.	article
4	Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)	Peng, Qi			172	C	p.	article
5	Antifungal activity of star anise extract against Penicillium roqueforti and Aspergillus niger for bread shelf life	Bao, Zhengyu			172	C	p.	article
6	Application of a novel phage LPCS28 for biological control of Cronobacter sakazakii in milk and reconstituted powdered infant formula	Zou, Geng			172	C	p.	article
7	Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility	Santos, Priscila Dayane de Freitas			172	C	p.	article
8	A review of natural plant extracts in beverages: Extraction process, nutritional function, and safety evaluation	Wu, Tong			172	C	p.	article
9	A review on the frying process: Methods, models and their mechanism and application in the food industry	Rani, Lisha			172	C	p.	article
10	A simple and robust serum-free media for the proliferation of muscle cells	Skrivergaard, Stig			172	C	p.	article
11	Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain	Gutierrez-Barrutia, Maria Belen			172	C	p.	article
12	Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer	Baqueta, Michel Rocha			172	C	p.	article
13	A 10-year analysis of RASFF notifications for mycotoxins in nuts. Trend in key mycotoxins and impacted countries	Owolabi, Iyiola O.			172	C	p.	article
14	Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance	Wang, Yunna			172	C	p.	article
15	Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used	Córdoba, Rosario Pérez			172	C	p.	article
16	Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese	Lacivita, Valentina			172	C	p.	article
17	Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly	Wang, Xingwei			172	C	p.	article
18	Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods	Li, Xiaobei			172	C	p.	article
19	Characteristics and application in cheese making of newly isolated milk-clotting enzyme from Bacillus megaterium LY114	Zhang, Yao			172	C	p.	article
20	Characterization and stability investigation of rhein encapsulated microcapsules using different enteric biopolymers with pullulan and Jiuzao glutelin conjugates via Maillard reaction	Jiang, Yunsong			172	C	p.	article
21	Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue	Peng, Qi			172	C	p.	article
22	Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation	Linne, Brianne M.			172	C	p.	article
23	Characterizing acidified and renneted gels with different soy milk and skim milk proportions	Wang, Fang			172	C	p.	article
24	Chemical markers of a rare honey from the traditional spice plant Amomum tsao–ko Crevost et Lemarié, via integrated GC–MS and LC-MS approaches	Yan, Sha			172	C	p.	article
25	Chia mucilage carrier systems: A review of emulsion, encapsulation, and coating and film strategies	Fernandes, Sibele Santos			172	C	p.	article
26	Chia (Salvia hispanica L.) flour modulates the intestinal microbiota in Wistar rats fed a high-fat and high-fructose diet	Morais, Violeta Nunes de			172	C	p.	article
27	Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation	Bagnulo, Eloisa			172	C	p.	article
28	Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex	Jian, Mengjiao			172	C	p.	article
29	Combination of UHPLC-MS/MS with context-specific network and cheminformatic approaches for identifying bioactivities and active components of propolis	Cho, Ye-Ryeong			172	C	p.	article
30	Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics	Yang, Weifang			172	C	p.	article
31	Comparison of protein quality and digestibility between plant-based and meat-based burgers	Cutroneo, Sara			172	C	p.	article
32	Comprehensive investigation of milk oligosaccharides in different mammalian species and the effect of breed and lactation period on sheep milk oligosaccharides	Wang, Haiyan			172	C	p.	article
33	Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not?	Badawy, Sara			172	C	p.	article
34	Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition	Milheiro, Juliana			172	C	p.	article
35	Do Brazilian consumers intend to use food labels to make healthy food choices? An assessment before the front-of-package labelling policy	Sousa, Isabel Costa			172	C	p.	article
36	Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting	Wang, Yongrui			172	C	p.	article
37	Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion	Gu, Meiyu			172	C	p.	article
38	Editorial Board				172	C	p.	article
39	Effective mitigation in the amount of acrylamide through enzymatic approaches	Abedi, Elahe			172	C	p.	article
40	Effect of allyl isothiocyanate on the growth and virulence of Clostridium perfringens and its application on cooked pork	Li, Linying			172	C	p.	article
41	Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies	Sharma, Shruti			172	C	p.	article
42	Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions	Chen, Jiaxin			172	C	p.	article
43	Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten	Guo, Ruqi			172	C	p.	article
44	Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage	Shan, Kai			172	C	p.	article
45	Effect of protein oxidation on the emulsion carrier prepared by rice bran protein for improving stability and bioavailability of β-carotene	Zhou, Qi			172	C	p.	article
46	Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria	Du, Yake			172	C	p.	article
47	Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk	Liu, Yaotong			172	C	p.	article
48	Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu	Wei, Lulu			172	C	p.	article
49	Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	Fan, Can			172	C	p.	article
50	Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates	Lopes, Caroline			172	C	p.	article
51	Effects of saccharification agents on the microbial and metabolic profiles of Korean rice wine (makgeolli)	Cha, Jeongmin			172	C	p.	article
52	Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials	Oner, Manolya Eser			172	C	p.	article
53	Egg yolk lipids induce sensitization to egg white proteins in a mouse model without adjuvant and exacerbate Th2 responses to egg white in cells from allergic patients	Pérez-Rodríguez, Leticia			172	C	p.	article
54	Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds	Kawecki, N. Stephanie			172	C	p.	article
55	Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins	Jo, Yeon-Ji			172	C	p.	article
56	Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties	Liu, Heng			172	C	p.	article
57	Evaluation of milk photooxidation based on peptidomics	Tan, Sijia			172	C	p.	article
58	Expanding annotation of chemical compounds in hawthorn fruits and their variations in thermal processing using integrated mass spectral similarity networking	Lyu, Qiang			172	C	p.	article
59	Exploring major variable factors influencing flavor and microbial characteristics of upper jiupei	Liu, Shuangping			172	C	p.	article
60	Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion	Cañas, Silvia			172	C	p.	article
61	Exploring the roles of microorganisms and metabolites in the 30-year aging process of the dried pericarps of Citrus reticulata 'Chachi' based on high-throughput sequencing and comparative metabolomics	Wang, Fu			172	C	p.	article
62	Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing	Wang, Mengzhu			172	C	p.	article
63	Factors influencing on the formation of dimethyl disulfide and dimethyl trisulfide in model systems	Zhang, Zeyu			172	C	p.	article
64	Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review	Belleggia, Luca			172	C	p.	article
65	Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing	Feng, Zhihui			172	C	p.	article
66	Fractionation of functional oligosaccharides produced from sugarcane straw using serial nanofiltration membranes and their influence on prebiotic potential	Ávila, Patrícia F.			172	C	p.	article
67	High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses	D'Incecco, Paolo			172	C	p.	article
68	Honey analysis in terms of nicotine, patulin and other mycotoxins contamination by UHPLC-ESI-MS/MS - method development and validation	Sadok, Ilona			172	C	p.	article
69	Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics	Wang, Juan			172	C	p.	article
70	Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms	Jia, Rong			172	C	p.	article
71	Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching	He, Jun			172	C	p.	article
72	In-depth insight into correlations between gut microbiota and dietary fiber elucidates a dietary causal relationship with host health	Li, Lili			172	C	p.	article
73	Integrated LC/MS-based lipidomics and transcriptomics analyses revealed lipid composition heterogeneity between pectoralis intramuscular fat and abdominal fat and its regulatory mechanism in chicken	Wang, Dandan			172	C	p.	article
74	Integrated volatile compounds and non-targeted metabolomics analysis reveal the characteristic flavor formation of proteins in grouper (Epinephelus coioides) during cold storage	Chu, Yuanming			172	C	p.	article
75	Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods	Bello-Perez, Luis A.			172	C	p.	article
76	Intestinal organoids: A thriving and powerful tool for investigating dietary nutrients-intestinal homeostasis axis	Zhang, Duoduo			172	C	p.	article
77	Introduction of chlorogenic acid into thermal processed starch- oleic acid system controls the ordered structure and inhibits oleic acid oxidation through molecular interactions	Qiu, Zhipeng			172	C	p.	article
78	Isolation, characterization, and application of a novel, lytic phage vB_SalA_KFSST3 with depolymerase for the control of Salmonella and its biofilm on cantaloupe under cold temperature	Kim, Su-Hyeon			172	C	p.	article
79	Lentinus crinitus: Traditional use, phytochemical and pharmacological activities, and industrial and biotechnological applications	Filho, José Rivaldo dos Santos			172	C	p.	article
80	Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions	Jayakumar, Jitesh			172	C	p.	article
81	Lipidomics of coconut, almond and soybean milks - Comprehensive characterization of triacylglycerol class and comparison with bovine milk	Blasi, Francesca			172	C	p.	article
82	Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application	Shuai, Xixiang			172	C	p.	article
83	Mechanism underlying joint loading and controlled release of β-carotene and curcumin by octenylsuccinated Gastrodia elata starch aggregates	Wu, Zhen			172	C	p.	article
84	Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation	Zang, Jianwei			172	C	p.	article
85	Metabolite profiling identifies chemical markers associated with the cytotoxic properties of roasted fermented avocado seeds	Zhao, Zhiyu			172	C	p.	article
86	Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus	Sun, Yujiao			172	C	p.	article
87	Metabolomics investigation of global responses of Cronobacter sakazakii against common sanitizing in infant formula processing environments	Lin, Zejia			172	C	p.	article
88	Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces	Zhu, Chutian			172	C	p.	article
89	Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverage	Das, Souvik			172	C	p.	article
90	Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India	Shangpliang, H. Nakibapher Jones			172	C	p.	article
91	Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu	Luo, Lu-Jun			172	C	p.	article
92	Microfluidics potential for developing food-grade microstructures through emulsification processes and their application	Fuciños, Clara			172	C	p.	article
93	Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture	Ghazal, Ahmed Fathy			172	C	p.	article
94	Natural polysaccharides protect against diet-induced obesity by improving lipid metabolism and regulating the immune system	Tang, Chao			172	C	p.	article
95	Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for greater sustainability	Pinto, Mariana Barreto Carvalhal			172	C	p.	article
96	Oat bran prevents high-fat-diet induced muscular dysfunction, systemic inflammation and oxidative stress through reconstructing gut microbiome and circulating metabolome	Dong, Rui			172	C	p.	article
97	Omics approaches to investigate the neuroprotective capacity of a Citrus sinensis (sweet orange) extract in a Caenorhabditis elegans Alzheimer’s model	Sánchez-Martínez, José David			172	C	p.	article
98	Oxidative stability differences of aqueous model systems of photoautotrophic n–3 LC–PUFA rich microalgae: The antioxidative role of endogenous carotenoids	Demets, Robbe			172	C	p.	article
99	Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions	Gomes, Matheus Henrique Gouveia			172	C	p.	article
100	Positive interactions among Corynebacterium glutamicum and keystone bacteria producing SCFAs benefited T2D mice to rebuild gut eubiosis	Ye, Jianming			172	C	p.	article
101	Potential associations between organic dairy products, gut microbiome, and gut health: A review	Wittwer, Anna Elizabeth			172	C	p.	article
102	Potentialities of Ganoderma lucidum extracts as functional ingredients in food formulation	Sharif Swallah, Mohammed			172	C	p.	article
103	Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	Li, Yajuan			172	C	p.	article
104	Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins	Lao, Yanyan			172	C	p.	article
105	Reaction kinetics of aspalathin degradation and flavanone isomer formation in aqueous model solutions: Effect of temperature, pH and metal chelators	de Beer, Dalene			172	C	p.	article
106	Review of technology advances to assess rice quality traits and consumer perception	Aznan, Aimi			172	C	p.	article
107	Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice	Almeida, Rafael Fernandes			172	C	p.	article
108	Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee	Park, Seyeong			172	C	p.	article
109	Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu	Ji, Xueao			172	C	p.	article
110	Separation and quantification of Tartrazine (E102) and Brilliant Blue FCF (E133) in green colored foods and beverages	Fiorito, Serena			172	C	p.	article
111	Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS	Moser, Bernadette			172	C	p.	article
112	Starch-entrapped microspheres enhance gut microbiome-mediated anti-obesity effects of resistant starch in high-fat diet induced obese C57BL/6J mice	Wang, Shaokang			172	C	p.	article
113	Study on the material basis and mechanism of Hemerocallis citrina Baroni on sleep-improvement using Drosophila activity monitoring, metabolomic, targeted screening and transcriptomic	Liang, Yuxuan			172	C	p.	article
114	Survival and thermal resistance of Salmonella in chocolate products with different water activities	Sun, Sicheng			172	C	p.	article
115	Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours	Guilherme Sebastião, Victor			172	C	p.	article
116	The effects of microbial fertilizers application on growth, yield and some biochemical changes in the leaves and seeds of guar (Cyamopsis tetragonoloba L.)	Sheteiwy, Mohamed S.			172	C	p.	article
117	The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics	Wen, Shuai			172	C	p.	article
118	The impact of milk storage temperatures on cheese quality and microbial communities at dairy processing plant scale	Giagnoni, Lucia			172	C	p.	article
119	The regulation of carbon dioxide on food microorganisms: A review	Li, Peiyun			172	C	p.	article
120	Transcriptome analysis provides insights into the high ability to synthesize fatty acids in “yellow oil” mud crab (Scylla paramamosain)	Zhang, Ming			172	C	p.	article
121	Transcriptomic analysis reveals novel desiccation tolerance mechanism of Cronobacter based on type VI secretion system inhibition	Wang, Yang			172	C	p.	article
122	Transglycosylation catalysed by Caco-2 membrane disaccharidases: A new approach to understand carbohydrates digestibility	Cristina Julio-Gonzalez, Lesbia			172	C	p.	article
123	Umami-BERT: An interpretable BERT-based model for umami peptides prediction	Zhang, Jingcheng			172	C	p.	article
124	Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis	Chen, Rong			172	C	p.	article
125	Unravelling phenolic metabotypes in the frame of the COMBAT study, a randomized, controlled trial with cranberry supplementation	Tosi, Nicole			172	C	p.	article
126	Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread	Tan, Jin-Ming			172	C	p.	article
127	Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF)	Mynsen Machado Martins, Pâmela			172	C	p.	article
128	Virtual screening, identification, and potential antioxidant mechanism of novel bioactive peptides during aging by a short-chain peptidomics, quantitative structure–activity relationship analysis, and molecular docking	Du, An			172	C	p.	article
129	Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites	Bezerril, Fabrícia França			172	C	p.	article
130	Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	Zheng, Chang			172	C	p.	article

130 results found

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