2023Academic literature39 citations Open Access

Mimicking the Biological Sense of Taste In Vitro Using a Taste Organoids‐on‐a‐Chip System

Jian Wu, Changming Chen, Chunlian Qin +9

Advanced Science

Biochemical Analysis and Sensing Techniques

Thanks to the gustatory system, humans can experience the flavors in foods and drinks while avoiding the intake of some harmful substances. Although great advances in the fields of biotechnology,...

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2023Academic literature39 citationsDOI

Chemical Characterization of Different Extracts from <i>Artemisia annua</i> and Their Antioxidant, Enzyme Inhibitory and Anti‐Inflammatory Properties

Alessandra Acquaviva, Nilofar Nilofar, Abdelhakim Bouyahya +14

Research Library

Mimicking the Biological Sense of Taste In Vitro Using a Taste Organoids‐on‐a‐Chip System

Chemical Characterization of Different Extracts from <i>Artemisia annua</i> and Their Antioxidant, Enzyme Inhibitory and Anti‐Inflammatory Properties

The Relationship between Mortality from Cardiovascular Diseases and Total Drinking Water Hardness: Systematic Review with Meta-Analysis

<i>Salmonella</i> spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance

Selenium-Enriched <i>Pediococcus acidilactici</i> MRS-7 Alleviates Patulin-Induced Jejunum Injuries in Mice and Its Possible Mechanisms

A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions

Assessment of Drying Kinetics, Textural and Aroma Attributes of Mentha haplocalyx Leaves during the Hot Air Thin-Layer Drying Process

Elucidation on the destabilization mechanism of whipping creams during static storage

Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer

In vitro colonic fermentation and potential prebiotic properties of pre-digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products

Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides

Equine lactoferrin: Antioxidant properties related to divalent metal chelation

Concentration of Pro-Health Compound of Sorghum Grain-Based Foods

Higher Serum DHA and Slower Cognitive Decline in Patients with Alzheimer’s Disease: Two-Year Follow-Up

Antimicrobial activity of cyanidin-3-O-glucoside–lauric acid ester against Staphylococcus aureus and Escherichia coli

Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum

Drying Characteristics and Quality Analysis of Medicinal Herbs Dried by an Indirect Solar Dryer

Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties

Zinc Fortification: Current Trends and Strategies

Composition, processing, and quality control of whole flaxseed products used to fortify foods

Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream

Migration of Styrene in Yogurt and Dairy Products Packaged in Polystyrene: Results from Market Samples

Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models

Association between Selenium Status and Chronic Kidney Disease in Middle-Aged and Older Chinese Based on CHNS Data

Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate

Starch digestion retarded by wheat protein hydrolysates with different degrees of hydrolysis

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

Bioprospecting and potential of cactus mucilages: A bibliometric review

Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation

Improving encapsulating efficiency, stability, and antioxidant activity of catechin nanoemulsion using foam mat freeze-drying: The effect of wall material types and concentrations

Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction

Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

Residue behaviors, processing factors and transfer rates of pesticides and metabolites in rose from cultivation to consumption

Multiclass and multi-residue screening of mycotoxins, pharmacologically active substances, and pesticides in infant milk formulas through ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry analysis

The effects of pulsed electric fields treatment on the structure and physicochemical properties of dialdehyde starch

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch

Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel

Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion

Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects

Food safety policies and their effectiveness to prevent foodborne diseases in catering establishments: A systematic review and meta-analysis

Different Phenylalanine Pathway Responses to Cold Stress Based on Metabolomics and Transcriptomics in Tartary Buckwheat Landraces

Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside

Antibacterial mechanism of beetroot (Beta vulgaris) extract against Listeria monocytogenes through apoptosis-like death and its application in cooked pork

Starch concentration is an important factor for controlling its digestibility during hot-extrusion 3D printing

Effective Use of Plant Proteins for the Development of “New” Foods

The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions

Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs

Processing of alfalfa seeds by convective hot air drying, vacuum drying and germination: Proximate composition, techno-functional, thermal and structural properties evaluation

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment