2023Academic literature37 citations4 claims extractedDOI

Citrus essential oils – Based nano-emulsions: Functional properties and potential applications

Mădălina Lorena Medeleanu, Anca Corina Fărcaș, Cristina Coman +3

Food Chemistry X

Essential Oils and Antimicrobial Activity

Citrus essential oils are natural products with various bioactive properties (e.g., antimicrobial, antioxidant, and antimutagenic activities), that are generally recognized as safe (GRAS) by Food and...

DOI →

2023Academic literature37 citationsDOI

On-site rapid detection of multiple pesticide residues in tea leaves by lateral flow immunoassay

Junxia Gao, Tianyi Zhang, Y. Fang +7

Journal of Pharmaceutical Analysis

Pesticide Residue Analysis and Safety

Research Library

Citrus essential oils – Based nano-emulsions: Functional properties and potential applications

On-site rapid detection of multiple pesticide residues in tea leaves by lateral flow immunoassay

Unearthing the barriers of Internet of Things adoption in food supply chain: A developing country perspective

How Much Food Loss and Waste Do Countries with Problems with Food Security Generate?

Factors of Food Waste Reduction Underlying the Extended Theory of Planned Behavior: A Study of Consumer Behavior towards the Intention to Reduce Food Waste

Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels

Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil

Co-encapsulation of probiotics with acylglycerols in gelatin-gum arabic complex coacervates: Stability evaluation under adverse conditions

Steam blanching strengthened far-infrared drying of broccoli: Effects on drying kinetics, microstructure, moisture migration, and quality attributes

Sustainable Food System in the European Union

Assessing the protection mechanisms on Enterobacter aerogenes ATCC 13048 by potentially probiotic strain Lacticaseibacillus casei XN18: An experimental and modeling study

Screening of Antifungal Activity of Essential Oils in Controlling Biocontamination of Historical Papers in Archives

Multichromosomal mitochondrial genome of Punica granatum: comparative evolutionary analysis and gene transformation from chloroplast genomes

Trends and prospects in dairy protein replacement in yogurt and cheese

Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

Growth in milk consumption and reductions in child stunting: Historical evidence from cross-country panel data

Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point

Characterization and antibacterial modes of action of bacteriocins from Bacillus coagulans CGMCC 9951 against Listeria monocytogenes

In Vitro Assessment of Yeasts Strains with Probiotic Attributes for Aquaculture Use

Fibrillar assembly of whey protein isolate and gum Arabic as iron carrier for food fortification

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification

Effects of Loigolactobacillus coryniformis K8 CECT 5711 on the Immune Response of Elderly Subjects to COVID-19 Vaccination: A Randomized Controlled Trial

Enhancement of enzymatic resistance in V-type starch inclusion complexes by hydrothermal treatments

Effect of the various fats on the structural characteristics of the hard dough biscuit

Long-term population dynamics of viable microbes in a closed ecosystem of fermented vegetables

Glycation of rice protein and d-xylose pretreated through hydrothermal cooking-assisted high hydrostatic pressure: Focus on the structural and functional properties

Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities

Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides

Robust stability and antimicrobial activity of d-limonene nanoemulsion by sodium caseinate and high pressure homogenization

Exploring the Determinants of Food Choice in Chinese Mainlanders and Chinese Immigrants: A Systematic Review

Activity of antibacterial phytochemicals and their potential use as natural food preservatives

Profiling of phospholipid classes and molecular species in human milk, bovine milk, and goat milk by UHPLC-Q-TOF-MS

Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer

Pesticide residues in milk and dairy products: An overview of processing degradation and trends in mitigating approaches

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation

Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure

Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models

Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

Lipidomic profiling using GC and LC-MS/MS revealed the improved milk quality and lipid composition in dairy cows supplemented with citrus peel extract

Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours

Effects of structure and physical chemistry of resistant starch on short-term satiety

In vitro binding capacities, physicochemical properties and structural characteristics of polysaccharides fractionated from Passiflora edulis peel

Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto

Influence of protein ratios on the structure and gel properties of soybean-wheat co-precipitated proteins

Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients

Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine: Assement via high-throughput sequencing and gas chromatography-ion mobility spectrometry

A novel emulsion gel solely stabilized by the hot water extracted polysaccharide from psyllium husk: Self-healing plays a key role