2021Academic literature142 citations1 claim extracted Open Access

The effects of foods on LDL cholesterol levels: A systematic review of the accumulated evidence from systematic reviews and meta-analyses of randomized controlled trials

Malin Schoeneck, David Iggman

Nutrition Metabolism and Cardiovascular Diseases

Nuts composition and effects

Several foods distinctly modify LDL cholesterol levels. The results may aid future guidelines and dietary advice for hypercholesterolemia.

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2021Academic literature142 citations Open Access

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The effects of foods on LDL cholesterol levels: A systematic review of the accumulated evidence from systematic reviews and meta-analyses of randomized controlled trials

The Function and Regulation of Zinc in the Brain

A global resource for genomic predictions of antimicrobial resistance and surveillance of Salmonella Typhi at pathogenwatch

Walnut Fruit Processing Equipment: Academic Insights and Perspectives

Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

Effect of processing on storage stability of millet flour: A review

Diarrhea and associated factors among under five children in sub-Saharan Africa: Evidence from demographic and health surveys of 34 sub-Saharan countries

Global, regional and national epidemiology and prevalence of child stunting, wasting and underweight in low- and middle-income countries, 2006–2018

Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods

Resistant starch, microbiome, and precision modulation

Secure Identification, Traceability and Real-Time Tracking of Agricultural Food Supply During Transportation Using Internet of Things

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

Selenium nanoparticles ameliorate Brassica napus L. cadmium toxicity by inhibiting the respiratory burst and scavenging reactive oxygen species

Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system

Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review

The Role of Microencapsulation in Food Application

Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

Zinc oxide nanoparticles: potential effects on soil properties, crop production, food processing, and food quality

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability

Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review

The Role of Selenium Nanoparticles in Agriculture and Food Technology

Review of the state of world marine fishery resources – 2025

Lipid Nanoparticles: An Effective Tool to Improve the Bioavailability of Nutraceuticals

Progress and opportunities in Gellan gum-based materials: A review of preparation, characterization and emerging applications

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

Nondestructive testing methods for pesticide residue in food commodities: A review

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Oxidative Stress Status in COVID-19 Patients Hospitalized in Intensive Care Unit for Severe Pneumonia. A Pilot Study

Health benefits of docosahexaenoic acid and its bioavailability: A review

The relationship between wasting and stunting in young children: A systematic review

Nano-Enable Materials Promoting Sustainability and Resilience in Modern Agriculture

Superoxide dismutase as multipotent therapeutic antioxidant enzyme: Role in human diseases

Iron Homeostasis Disorder and Alzheimer’s Disease

Metallothionein 1: A New Spotlight on Inflammatory Diseases

Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities

Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method

A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry

Research advances in bioactive components and health benefits of jujube (Ziziphus jujuba Mill.) fruit

A review of the bioactive components and pharmacological properties of Lavandula species

Factors influencing the starch digestibility of starchy foods: A review

Precise oral delivery systems for probiotics: A review

Analysis of factors influencing residents' waste sorting behavior: A case study of Shanghai

Novel Extraction technologies for developing plant protein ingredients with improved functionality

Toxicity of Selected Monoterpenes and Essential Oils Rich in These Compounds

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

The Beneficial Role of Probiotic Lactobacillus in Respiratory Diseases

The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns

Aryl hydrocarbon receptor activation by Lactobacillus reuteri tryptophan metabolism alleviates Escherichia coli-induced mastitis in mice