2023Academic literature57 citations3 claims extractedDOI

Advances in flavor peptides with sodium-reducing ability: A review

Tingting Gao, Xincheng Huang, Xu Chen +4

Critical Reviews in Food Science and Nutrition

Biochemical Analysis and Sensing Techniques

Condiments (such as sodium chloride and glutamate sodium) cause consumers to ingest too much sodium and may lead to a variety of diseases, thus decreasing their quality of life. Recently, a salt...

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2023Academic literature57 citations Open Access

The Role of Lactoferrin in Intestinal Health

Celia Conesa, Andrea Bellés, Laura Grasa +1

Pharmaceutics

Research Library

Advances in flavor peptides with sodium-reducing ability: A review

The Role of Lactoferrin in Intestinal Health

Bovine milk microbiota: Key players, origins, and potential contributions to early-life gut development

Role of Caveolin-1 on the molybdenum and cadmium exposure induces pulmonary ferroptosis and fibrosis in the sheep

Induction of mitochondrial recycling reverts age-associated decline of the hematopoietic and immune systems

Structural characteristics of microbial exopolysaccharides in association with their biological activities: a review

Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing

Correlation among molecular structure, air/water interfacial behavior and foam properties of naringin-treated chickpea protein isolates

Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges

pH and ultrasound driven structure-function relationships of soy protein hydrolysate

Antioxidant Activity of Essential Oils

Anti-Quorum Sensing Activity of Probiotics: The Mechanism and Role in Food and Gut Health

Peanut proteins: Extraction, modifications, and applications: A comprehensive review

Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes

Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review

Protective effects of a new generation of probiotic Bacteroides fragilis against colitis in vivo and in vitro

Effect of phlorotannins modification on the physicochemical, structural and functional properties of soybean protein isolate and controlled hydrolysates: Covalent and non-covalent interactions

Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties

Immunomodulation of B Lymphocytes by Prebiotics, Probiotics and Synbiotics: Application in Pathologies

Food, gut barrier dysfunction, and related diseases: A new target for future individualized disease prevention and management

Middle-age high normal serum sodium as a risk factor for accelerated biological aging, chronic diseases, and premature mortality

Overview of Chios Mastic Gum (Pistacia lentiscus) Effects on Human Health

Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface

Green synthesis of bioinspired chitosan-ZnO-based polysaccharide gums hydrogels with propolis extract as novel functional natural biomaterials

Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

The effect of food thermal processes on the residue concentration of systemic and non-systemic pesticides in apples

Safety of selenium exposure and limitations of selenoprotein maximization: Molecular and epidemiologic perspectives

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

Maresin-1 and Inflammatory Disease

Digital platforms for food waste reduction: The value for business users

Mechanisms for the Invasion and Dissemination of Salmonella

Nanobiotechnological prospects of probiotic microflora: Synthesis, mechanism, and applications

Self-assembled nano-micelles of lactoferrin peptides: Structure, physicochemical properties, and application for encapsulating and delivering curcumin

Dynamics of Salmonella enterica and antimicrobial resistance in the Brazilian poultry industry and global impacts on public health

Structured Long-Chain Omega-3 Fatty Acids for Improvement of Cognitive Function during Aging

Adsorption and Corrosion Inhibition of Cactus cladode Extract and Effect of KI Addition on Mild Steel in 0.5 M H <sub>2</sub> SO <sub>4</sub>

Automated food safety early warning system in the dairy supply chain using machine learning

Estimating typhoid incidence from community-based serosurveys: a multicohort study

Food cue reactivity: Neurobiological and behavioral underpinnings

The two-domain elevator-type mechanism of zinc-transporting ZIP proteins

Neuroprotective Role of Lactoferrin during Early Brain Development and Injury through Lifespan

Application of zein in gluten-free foods: A comprehensive review

The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles

Biology of human milk oligosaccharides: from Basic Science to Clinical Evidence

Prevention of covid-19 and other acute respiratory infections with cod liver oil supplementation, a low dose vitamin D supplement: quadruple blinded, randomised placebo controlled trial

Intact cells: “Nutritional capsules” in plant foods

History of scurvy and use of vitamin C in critical illness: A narrative review

Research Progress on the Effects of Selenium on the Growth and Quality of Tea Plants