2022Academic literature36 citations5 claims extractedDOI

Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk

Reda Derdak, Souraya Sakoui, Oana Lelia Pop +7

Food Chemistry X

Probiotics and Fermented Foods

Two exopolysaccharides (EPS) producing strains, isolated from raw donkey milk were identified as <i>Leuconostoc mesenteroides</i> SL and <i>Enterococcus viikkiensis</i> N5 using 16S rDNA sequencing....

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2022Academic literature36 citations3 claims extracted Open Access

Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods

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Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk

Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods

The role of plant age and leaf position on protein extraction and phenolic compounds removal from tomato (Solanum lycopersicum) leaves using food-grade solvents

Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach

Prospection of the use of encapsulation in food packaging

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine

The Role of Nutrients in Prevention, Treatment and Post-Coronavirus Disease-2019 (COVID-19)

Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum

High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure

Current Advances in Structure–Function Relationships and Dose-Dependent Effects of Human Milk Oligosaccharides

Digestion Resistance of Soybean 7S Protein and Its Implications for Reinforcing the Gastric Mucus Barrier

Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product

Prevalence, Genomic Characterization, and Risk Assessment of Human Pathogenic Vibrio Species in Seafood

Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges

Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis

Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism

Soluble dietary fibres decrease α-glucosidase inhibition of epigallocatechin gallate through affecting polyphenol-enzyme binding interactions

Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Nutritional Management of Intestinal Failure due to Short Bowel Syndrome in Children

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Research Advances of Lactoferrin in Electrostatic Spinning, Nano Self-Assembly, and Immune and Gut Microbiota Regulation

Dietary fish and omega-3 polyunsaturated fatty acids intake and cancer survival: A systematic review and meta-analysis

Insights into the Composition and Antibacterial Activity of Amomum tsao-ko Essential Oils from Different Regions Based on GC-MS and GC-IMS

Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food)

Stability of rutin using pectin-chitosan dual coating nanoliposomes

Modern Analytical Methods for the Analysis of Pesticides in Grapes: A Review

Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

Food Function and Health Benefits of Functional Foods

Spray freeze drying of dairy products: Effect of formulation on dispersibility

The effects of high pressure treatment on the structural and digestive properties of myoglobin

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Starch crystal seed tailors starch recrystallization for slowing starch digestion

Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce

Influence of molecular structure and interface behavior on foam properties of rice bran protein nano-particles

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound

Experimental replacement of hops by mango in beer: production and comparison of total phenolics, flavonoids, minerals, carbohydrates, proteins and toxic substances

Application of Mass Spectrometry-Based Proteomics to Barley Research

An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour

Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel

Heat resistant chocolate development for subtropical and tropical climates: a review

Janus effects of NaCl on structure of egg yolk granules

Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions

In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota

Olive Oil Extracts and Oleic Acid Attenuate the LPS-Induced Inflammatory Response in Murine RAW264.7 Macrophages but Induce the Release of Prostaglandin E2

Distribution of fluopyram and tebuconazole in pomegranate tissues and their risk assessment

Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors

Effect of fumaric acid on the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation

Effect of particle size and microstructure on the physical properties of soybean insoluble dietary fiber in aqueous solution