Immigrant Lives and the Politics of Olfaction in the Global City

Martin F. Manalansan

Culinary Culture and Tourism

The immigrant is a paradigmatic figure of modem alterity. Discourses around epidemics, natural disasters, crime and other catastrophes or social ills are constructed around the body of the immigrant...

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2023Academic literature48 citationsDOI

Ecologies, synergies, and biological systems shaping human milk composition—a report from “Breastmilk Ecology: Genesis of Infant Nutrition (BEGIN)” Working Group 2

Jennifer T. Smilowitz, Lindsay H. Allen, David C. Dallas +8

American Journal of Clinical Nutrition

Infant Nutrition and Health

Human milk is universally recognized as the preferred food for infants during the first 6 mo of life because it provides not only essential and conditionally essential nutrients in necessary amounts...

Research Library

Immigrant Lives and the Politics of Olfaction in the Global City

Ecologies, synergies, and biological systems shaping human milk composition—a report from “Breastmilk Ecology: Genesis of Infant Nutrition (BEGIN)” Working Group 2

Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread

Evidence on the links between water insecurity, inadequate sanitation and mental health: A systematic review and meta-analysis

Global cardiovascular diseases burden attributable to high sodium intake from 1990 to 2019

Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation

Optimum Doses and Forms of Selenium Maintaining Reproductive Health via Regulating Homeostasis of Gut Microbiota and Testicular Redox, Inflammation, Cell Proliferation, and Apoptosis in Roosters

Recent advancements in the taste transduction mechanism, identification, and characterization of taste components

NRF2 is essential for iron-overload stimulated osteoclast differentiation through regulation of redox and iron homeostasis

Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starch

Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Plasma processing: a sustainable technology in agri-food processing

Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles

Chiral Selenium Nanotherapeutics Regulates Selenoproteins to Attenuate Glucocorticoid‐Induced Osteoporosis

Optimization of Mixed Inulin, Fructooligosaccharides, and Galactooligosaccharides as Prebiotics for Stimulation of Probiotics Growth and Function

Three novel umami peptides derived from the alcohol extract of the Pacific oyster ( <i>Crassostrea gigas</i>): identification, characterizations and interactions with T1R1/T1R3 taste receptors

Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour

Evaluation of Antibacterial Activity of Selenium Nanoparticles against Food-Borne Pathogens

Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism

Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase

Selenium: From fluorescent probes to biomedical application

Selenium nanoparticles based on Amphipterygium glaucum extract with antibacterial, antioxidant, and plant biostimulant properties

Relative bioavailability of selenium in rice using a rat model and its application to human health risk assessment

Inequalities in water, sanitation and hygiene: Challenges and opportunities for measurement and monitoring

Ellagic Acid and Cancer Hallmarks: Insights from Experimental Evidence

Understanding synchronous regulating effects of starch-protein interactions on starch digestion and retrogradation under thermal shear processing

Effects of micro- and nano-sized emulsions on physicochemical properties of emulsion–gelatin composite gels

A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting – High pressure homogenization

Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization

Nano-emulsification essential oil of Monarda didyma L. to improve its preservation effect on postharvest blueberry

Using the Transparency of Supply Chain Powered by Blockchain to Improve Sustainability Relationships with Stakeholders in the Food Sector: The Case Study of Lavazza

High pressure homogenization to boost the technological functionality of native pea proteins

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir

Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects

Postbiotic Lipoteichoic acid of probiotic Lactobacillus origin ameliorates inflammation in HT-29 cells and colitis mice

Fermentation characteristics and postacidification of yogurt by Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 at optimal inoculum ratio

Assessing the global risk of typhoid outbreaks caused by extensively drug resistant Salmonella Typhi

Food waste: environmental impact and possible solutions

Synergistic Activity of Thymol with Commercial Antibiotics against Critical and High WHO Priority Pathogenic Bacteria

Electronic (fenceless) control of livestock.

Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu

Health benefits of legume seeds

Thermo-economic and drying kinetic analysis of Oleaster using a solar dryer integrated with phase change materials and recirculation system

Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation

Characterization and potential valorization of industrial food processing wastes

Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties

An Overview on Management and Valorisation of Winery Wastes

Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges

Genomics-based taxonomy to clarify cannabis classification