2021Academic literature32 citations Open Access

The cross-over fermentation concept and its application in a novel food product: The dairy miso case study

Alexander Dank, Oscar van Mastrigt, Yang Zhaoying +4

LWT

Probiotics and Fermented Foods

DOI →Full text →

2021Academic literature32 citationsDOI

Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)

Priscila Dayane de Freitas Santos, Fernanda Thaís Vieira Rubio, Júlio César de Carvalho Balieiro +2

LWT

Microencapsulation and Drying Processes

Research Library

The cross-over fermentation concept and its application in a novel food product: The dairy miso case study

Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)

The effect of zinc-biofortified rice on zinc status of Bangladeshi preschool children: a randomized, double-masked, household-based, controlled trial

Global transcriptomic response of Listeria monocytogenes exposed to Fingered Citron (Citrus medica L. var. sarcodactylis Swingle) essential oil

Development of a new generic extraction method for the analysis of pesticides, mycotoxins, and polycyclic aromatic hydrocarbons in representative animal feed and food samples

Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam

Fabrication and characterization of sunflower protein isolate nanoparticles, and their potential for encapsulation and sustainable release of curcumin

Valorization of byproducts from tropical fruits: A review, Part 2: Applications, economic, and environmental aspects of biorefinery via supercritical fluid extraction

Low energy nanoemulsions as carriers of thyme and lemon balm essential oils

Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention

Effect of xanthan gum co-extruded with OSA starch on its solubility and rheological properties

Fabrication of gallic acid loaded yeast (Saccharomyces cerevisiae) microcapsules: Effect of plasmolysis treatment and solvent type on bioactivity and release kinetics

Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions

Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level

Exploring the predictive capability of advanced machine learning in identifying severe disease phenotype in Salmonella enterica

Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients

Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide

Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains

From Soil to Grape and Wine: Geographical Variations in Elemental Profiles in Different Chinese Regions

Development of a spray-dried conjugated whey protein hydrolysate powder with entrapped probiotics

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

Human Milk Growth Factors and Their Role in NEC Prevention: A Narrative Review

Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy

Dissemination of a multidrug resistant CTX-M-65 producer Salmonella enterica serovar Infantis clone between marketed chicken meat and children

Fabrication and characteristics of porcine plasma protein cold-set gel: Influence of the aggregates produced by glucono-δ-lactone acidification on microbial transglutaminase catalysis

Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications

Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber

In vitro and animal models to predict the glycemic index value of carbohydrate-containing foods

Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

Contribution of reformulation, product renewal, and changes in consumer behavior to the reduction of salt intakes in the UK population between 2008/2009 and 2016/2017

Lipidomics Approach in High-Fat-Diet-Induced Atherosclerosis Dyslipidemia Hamsters: Alleviation Using Ether-Phospholipids in Sea Urchin

Baking properties of flour and nutritional value of rye bread with brewer's spent grain

Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

Rheological and microstructural properties of native cassava starch-low methoxyl pectin in a fruit filling gel system

Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein

Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro

Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

The effect of adding phospholipids before homogenization on the properties of milk fat globules

Human Milk Virome Analysis: Changing Pattern Regarding Mode of Delivery, Birth Weight, and Lactational Stage

How dried sourdough starter can enable and spread the use of sourdough bread

Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

New perspectives for banana peel polysaccharides and their conversion to oligosaccharides

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Enzymatic Interesterification of Palm Stearin and Palm Olein Blend Catalyzed by sn-1,3-Specific Lipase: Interesterification Degree, Acyl Migration, and Physical Properties

Impact of extraction methods and genotypes on the properties of starch from peach palm (Bactris gasipaes Kunth) fruits

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Ascorbyl palmitate effects on the stability of curcumin-loaded soybean phosphatidylcholine liposomes

Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions

Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3-O-Glucoside in a Fiber-Type Dependent Manner