2022Academic literature145 citations11 claims extractedDOI

The effects of different extraction methods on physicochemical, functional and physiological properties of soluble and insoluble dietary fiber from Rubus chingiiHu. fruits

Siqi Wang, Yingqi Fang, Yongbin Xu +9

Journal of Functional Foods

Food composition and properties

In this study, we compared the chemical, physical, and functional properties of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) that were extracted from Rubus chingii Hu. fruits using...

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2022Academic literature145 citations Open Access

Gluten-Free Bread and Bakery Products Technology

Zuzana Šmídová, Jana Rysová

Research Library

The effects of different extraction methods on physicochemical, functional and physiological properties of soluble and insoluble dietary fiber from Rubus chingiiHu. fruits

Gluten-Free Bread and Bakery Products Technology

Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review

Application of essential oils as preservatives in food systems: challenges and future prospectives – a review

Structures of fructan and galactan from Polygonatum cyrtonema and their utilization by probiotic bacteria

Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins

Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

Selenium in soil-microbe-plant systems: Sources, distribution, toxicity, tolerance, and detoxification

A comprehensive review of probiotics and human health-current prospective and applications

Preparation, stability and biological activity of essential oil-based nano emulsions: A comprehensive review

Innovations in spray drying process for food and pharma industries

Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption

New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications

New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch

Aquafaba, a new plant-based rheological additive for food applications

Fermentation and the microbial community of Japanese <i>koji</i> and <i>miso</i> : A review

Carob bean (Ceratonia siliqua L.): A new perspective for functional food

Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins

Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility

Green and ecofriendly biosynthesis of selenium nanoparticles using <i>Urtica dioica</i> (stinging nettle) leaf extract: Antimicrobial and anticancer activity

A hidden side of the COVID-19 pandemic in children: the double burden of undernutrition and overnutrition

Fecal filtrate transplantation protects against necrotizing enterocolitis

Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review

The molecular and cellular basis of copper dysregulation and its relationship with human pathologies

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Application of Vibrational Spectroscopic Techniques in the Study of the Natural Polysaccharides and Their Cross-Linking Process

Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products

Biogenic Selenium Nanoparticles in Biomedical Sciences: Properties, Current Trends, Novel Opportunities and Emerging Challenges in Theranostic Nanomedicine

Bio-fabrication of Selenium Nanoparticles Using Baker’s Yeast Extract and Its Antimicrobial Efficacy on Food Borne Pathogens

Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system

Multivariate Analysis

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

The Role of Nutrition in COVID-19 Susceptibility and Severity of Disease: A Systematic Review

Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches

Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)

Safety and Efficacy of a Typhoid Conjugate Vaccine in Malawian Children

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review

Making food systems more resilient to food safety risks by including artificial intelligence, big data, and internet of things into food safety early warning and emerging risk identification tools

Linoleic Acid: A Narrative Review of the Effects of Increased Intake in the Standard American Diet and Associations with Chronic Disease

Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols

Promising bioactivities of postbiotics: A comprehensive review

A narrative review on the role of magnesium in immune regulation, inflammation, infectious diseases, and cancer

Preventing chemical contaminants in food: Challenges and prospects for safe and sustainable food production

Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

Antimicrobial Bacillus: Metabolites and Their Mode of Action

The Effect of Dietary Polyphenols on Vascular Health and Hypertension: Current Evidence and Mechanisms of Action