2021Academic literature61 citations1 claim extractedDOI

Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss

Maria Tereza Cratiú Moreira, Evandro Martins, Ítalo Tuler Perrone +3

Comprehensive Reviews in Food Science and Food Safety

Probiotics and Fermented Foods

Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure...

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2021Academic literature61 citationsDOI

Hen egg yolk in food industry - A review of emerging functional modifications and applications

Junhua Li, Jiali Zhai, Luping Gu +4

Trends in Food Science & Technology

Research Library

Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss

Hen egg yolk in food industry - A review of emerging functional modifications and applications

Candidate probiotic Lactiplantibacillus plantarum HNU082 rapidly and convergently evolves within human, mice, and zebrafish gut but differentially influences the resident microbiome

Structural and physicochemical properties of pea starch affected by germination treatment

Rye: A wonder crop with industrially important macromolecules and health benefits

Effects of chitosan modification, cross-linking, and oxidation on the structure, thermal stability, and adsorption properties of porous maize starch

Impact of Selenium on Biomarkers and Clinical Aspects Related to Ageing. A Review

Effects of selenium nanoparticles on growth performance, hematological, serum biochemical parameters, and antioxidant status in fish

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Quantifying how climatic factors influence essential oil yield in wild-growing plants

The Individual Water Insecurity Experiences (IWISE) Scale: reliability, equivalence and validity of an individual-level measure of water security

Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

Bioactivity and cytotoxicity of different species of pitaya fruits – A comparative study with advanced chemometric analysis

Synthesis of porous starch microgels for the encapsulation, delivery and stabilization of anthocyanins

Prevalence of Salmonella spp. and Staphylococcus aureus in Chicken Meat and Pork from Cambodian Markets

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Prevalence of diarrhoea among under five children in India and its contextual determinants: A geo-spatial analysis

Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel

Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization

Soybean oil lowers circulating cholesterol levels and coronary heart disease risk, and has no effect on markers of inflammation and oxidation

Gas Chromatography–Mass Spectrometry-Based Classification of 12 Fennel (<i>Foeniculum vulgare</i> Miller) Varieties Based on Their Aroma Profiles and Estragole Levels as Analyzed Using Chemometric Tools

Comparative evaluation of different methods for determining phytochemicals and antioxidant activity in products containing betalains – Verification of beetroot samples

Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp

Folin-Ciocalteu Reaction Alternatives for Higher Polyphenol Quantitation in Colombian Passion Fruits

Lipid nutritional quality of marine and freshwater bivalves and their aquaculture potential

Interleukin 17A: Key Player in the Pathogenesis of Hypertension and a Potential Therapeutic Target

Fat-Soluble Vitamins

Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites

Impact of Probiotic B. infantis EVC001 Feeding in Premature Infants on the Gut Microbiome, Nosocomially Acquired Antibiotic Resistance, and Enteric Inflammation

The Impacts of a Multifaceted Prenatal Intervention on Human Capital Accumulation in Early Life

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Heatwave-associated Vibrio infections in Germany, 2018 and 2019

Growth, physiological, biochemical, and molecular responses of Pacific white shrimp Litopenaeus vannamei fed different levels of dietary selenium

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

Perspective: How to Develop Nutrient Profiling Models Intended for Global Use: A Manual

Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice

Nut and legume consumption and human health: an umbrella review of observational studies

Structural basis for the Mg <sup>2+</sup> recognition and regulation of the CorC Mg <sup>2+</sup> transporter

Sodium Transporters in Human Health and Disease

A Review of the Effects and Production of Spore-Forming Probiotics for Poultry

A Comparison of the In Vitro Effects of 2’Fucosyllactose and Lactose on the Composition and Activity of Gut Microbiota from Infants and Toddlers

Mounting, structure and autocleavage of a type VI secretion-associated Rhs polymorphic toxin

Effects of Probiotics on Anxiety, Stress, Mood and Fitness of Badminton Players

Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme

Different nano-delivery systems for delivery of nutraceuticals