2022Academic literature38 citations3 claims extractedDOI

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

Ume Roobab, James S. Chacha, Afeera Abida +5

Foods

Food Safety and Hygiene

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat...

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2022Scientific literature38 citations Open Access

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Arne Bouchez, Luc De Vuyst

Frontiers in Microbiology

Research Library

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Effect of the formulation on mucoadhesive spray-dried microparticles containing iron for food fortification

The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19

Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification

Bitter Peptides YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV, Released during Gastric Digestion of Casein, Stimulate Mechanisms of Gastric Acid Secretion <i>via</i> Bitter Taste Receptors TAS2R16 and TAS2R38

Non-Saccharomyces yeasts highly contribute to characterisation of flavour profiles in greengage fermentation

The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis

Encapsulation of phlorotannins from edible brown seaweed in chitosan: Effect of fortification on bioactivity and stability in functional foods

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

Magnesium Orotate and the Microbiome–Gut–Brain Axis Modulation: New Approaches in Psychological Comorbidities of Gastrointestinal Functional Disorders

Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems

Bio-Molecular analysis of selected food derived Lactiplantibacillus strains for CLA production reveals possibly a complex mechanism

The fate of thiamethoxam and its main metabolite clothianidin in peaches and the wine-making process

Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates

Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities

Continuous versus Intermittent Enteral Tube Feeding for Critically Ill Patients: A Prospective, Randomized Controlled Trial

Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein–Polyphenol Aggregate Particles

Study on the interaction of sweet protein (thaumatin) with key aroma compounds in passion fruit juice using electronic nose, ultraviolet spectrum, thermodynamics, and molecular docking

Radio frequency treatment improved the slowly digestive characteristics of rice flour

Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying

Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness

Human Milk Lactose, Insulin, and Glucose Relative to Infant Body Composition during Exclusive Breastfeeding

Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics

Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels

Physicochemical and functional properties of goat milk whey protein and casein obtained during different lactation stages

Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient

Human Milk Concentrations of Minerals, Essential and Toxic Trace Elements and Association with Selective Medical, Social, Demographic and Environmental Factors

Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts

Adopting waste-prevention routines: The role of consumer concern for food waste

Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Peppermint and Myrtle nanoemulsions: Formulation, stability, and antimicrobial activity

Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus

Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch

Quantitative microbiological risk assessment in dairy products: Concepts and applications

Identification of coffee compounds that suppress bitterness of brew

Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility

Effect of Two Combined Functional Additives on Yoghurt Properties

Relevance of hop terroir for beer flavour

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch

Microwave treatment enhances human gut microbiota fermentability of isolated insoluble dietary fibers

Holistic review of corn fiber gum: Structure, properties, and potential applications

Lactobacillus reuteri in Its Biofilm State Improves Protection from Experimental Necrotizing Enterocolitis

Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)

Impact of household refrigeration parameters on postharvest quality of fresh food produce

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface

Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review

Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism