2023Academic literature34 citations3 claims extractedDOI

Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread

Jialan Zhang, Yuwei Hu, Shaojin Wang +3

LWT

Probiotics and Fermented Foods

Bread made from dough fermented by Saccharomyces cerevisiae (S. cerevisiae) and Lactobacillus plantarum (L. plantarum) has better quality. The accumulation curve of S. cerevisiae and L. plantarum in...

DOI →

2023Academic literature34 citationsDOI

Study of drying parameters of pineapple and performance of indirect solar dryer supported with thermal energy storage: Comparing passive and active modes

Mulatu C. Gilago, V. P. Chandramohan

Journal of Energy Storage

Research Library

Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread

Study of drying parameters of pineapple and performance of indirect solar dryer supported with thermal energy storage: Comparing passive and active modes

Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba

Real-time monitoring of the starch cross-linking with citric acid by chemorheological analysis

Prioritization of potential barriers to the implementation of solar drying techniques using MCDM tools: A case study and mapping in INDIA

Residue analysis of selected organophosphorus and organochlorine pesticides in commercial tomato fruits by gas chromatography mass spectrometry

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion

In Vitro Evaluation of the Most Active Probiotic Strains Able to Improve the Intestinal Barrier Functions and to Prevent Inflammatory Diseases of the Gastrointestinal System

The state-of-the-art research of the application of ultrasound to winemaking: A critical review

Evaluation of the antibacterial activity of selected Kenyan medicinal plant extract combinations against clinically important bacteria

Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance

Tourism marketing of the Autonomous Communities of Spain to promote gastronomy as part of their destination branding

Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation

Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?

Amorphous structure and crystal stability determine the bioavailability of selenium nanoparticles

Functional and structural properties of gliadin as influenced by pH, extraction protocols, and wheat cultivars

Association of Active Renin Content With Mortality in Critically Ill Patients: A Post hoc Analysis of the Vitamin C, Thiamine, and Steroids in Sepsis (VICTAS) Trial*

Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing

Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch

Oral administration of punicalagin attenuates imiquimod‐induced psoriasis by reducing <scp>ROS</scp> generation and inflammation via <scp>MAPK</scp>/<scp>ERK</scp> and <scp>NF‐κB</scp> signaling pathways

Assessment of lactic acid bacteria isolated from the chicken digestive tract for potential use as poultry probiotics

Antimicrobial and antioxidant effects of an edible coating of Lepidium sativum seed mucilage and Satureja hortensis L. essential oil in Uncooked lamb meat

Unveiling the phytochemical profile, in vitro bioactivities evaluation, in silico molecular docking and ADMET study of essential oil from Clinopodium nepeta grown in Middle Atlas of Morocco

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides

Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food

Postbiotics in the medical field under the perspective of the ISAPP definition: scientific, regulatory, and marketing considerations

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

Biosynthesis, characterization and anthelmintic activity of silver nanoparticles of Clerodendrum infortunatum isolate

Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein

Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective

Study on properties of TGase-induced pea protein–zein complex gels

Insights into the effects of multiple frequency ultrasound combined with acid treatments on the physicochemical and thermal properties of brown rice postcooking

Unleashing the value of artificial intelligence in the agri-food sector: where are we?

Research Advances in Preparation, Stability, Application, and Possible Risks of Nanoselenium: Focus on Food and Food-Related Fields

Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel

Decentralized solar-powered cooling systems for fresh fruit and vegetables to reduce post-harvest losses in developing regions: a review

Enhancing the dispersibility of commercial pea protein ingredients using stirred media milling: Potential mechanisms of action

Rebound effects could offset more than half of avoided food loss and waste

Water, Sanitation, and Hygiene of Nepal: Status, Challenges, and Opportunities

Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein

Nuclei-induced formation of amyloid fibrils in whey protein: Effects of enzyme hydrolysis on the ability of nuclei to induce fibril formation

Editorial: Bioactive compounds present in essential oils: Advances and pharmacological applications

Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion

Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce

Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water

Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review

Role of Antioxidant Vitamins and Other Micronutrients on Regulations of Specific Genes and Signaling Pathways in the Prevention and Treatment of Cancer

Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch