2022Academic literature69 citations Open Access

Antibacterial and Antifungal Sesquiterpenoids: Chemistry, Resource, and Activity

Hang-Ying Li, Wenqian Yang, Xinzhu Zhou +5

Biomolecules

Essential Oils and Antimicrobial Activity

Infectious diseases caused by bacteria and fungi are threatening human health all over the world. It is an increasingly serious problem that the efficacies of some antibacterial and antifungal agents...

DOI →Full text →

2022Academic literature69 citationsDOI

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

Fan‐Bing Meng, Li Zhou, Jiajia Li +5

Research Library

Antibacterial and Antifungal Sesquiterpenoids: Chemistry, Resource, and Activity

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

Effect of ultrasound on pH-shift to improve thermal stability of coconut milk by modifying physicochemical properties of coconut milk protein

Acetylcholinesterase Inhibitory Activities of Essential Oils from Vietnamese Traditional Medicinal Plants

Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention

Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism

Covalent interaction of soy protein isolate and chlorogenic acid: Effect on protein structure and functional properties

Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

Antibacterial and Antibiofilm Activity of Selected Medicinal Plant Leaf Extracts Against Pathogens Implicated in Poultry Diseases

Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components

Antimicrobial Activity of Essential Oils Evaluated In Vitro against Escherichia coli and Staphylococcus aureus

Antimicrobial Susceptibility and Molecular Characterization of Escherichia coli Recovered from Milk and Related Samples

Formulation Strategies to Improve the Stability and Handling of Oral Solid Dosage Forms of Highly Hygroscopic Pharmaceuticals and Nutraceuticals

Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review

Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils

Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients

Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects

Reassessment of Thin-Layer Drying Models for Foods: A Critical Short Communication

The dark side of convenience: how to reduce food waste induced by food delivery apps

Microencapsulation of roselle (<i>Hibiscus sabdariffa</i>L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dried powder

SmartNoshWaste: Using Blockchain, Machine Learning, Cloud Computing and QR Code to Reduce Food Waste in Decentralized Web 3.0 Enabled Smart Cities

Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy

Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers

Global expansion of Vibrio parahaemolyticus threatens the seafood industry: Perspective on controlling its biofilm formation

Cooking up food memories: A taste of intangible cultural heritage

Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation

Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking

Ultrasonic pretreatment of brewers’ spent grains for anaerobic digestion: Biogas production for a sustainable industrial development

Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review

Insight on Current Advances in Food Science and Technology for Feeding the World Population

Buffalo Milk as a Source of Probiotic Functional Products

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study

The extracellular contractile injection system is enriched in environmental microbes and associates with numerous toxins

Rapid determination of multi-antibiotic residues in honey based on modified QuEChERS method coupled with UPLC–MS/MS

Achromobacter xylosoxidans and Stenotrophomonas maltophilia: Emerging Pathogens Well-Armed for Life in the Cystic Fibrosis Patients’ Lung

The functional ingredients of quinoa (<i>Chenopodium quinoa</i>) and physiological effects of consuming quinoa: A review

The Probiotic Properties of Lactic Acid Bacteria and Their Applications in Animal Husbandry

Determination of frequency, multiple antibiotic resistance index and resistotype of <i>Salmonella</i> spp. in chicken meat collected from southeast of Iran

Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)

Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation

Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)

Recent advances in chemical reactivity and biological activities of eugenol derivatives

Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering cellulose lengths

Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Pesticides and pesticide-related products in ambient air in Germany

Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries

Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review