Predicting household food waste behavior: Bringing food literacy and purchasing power into the theory of planned behavior

Rasool Lavaei Adaryani, Mojtaba Palouj, Hesamedin Gholami +4

Journal of Retailing and Consumer Services

Food Waste Reduction and Sustainability

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2024Academic literature31 citationsDOI

Plant antibacterials: The challenges and opportunities

Tomayo Berida, Yemi A. Adekunle, Hannah Dada-Adegbola +3

Heliyon

Essential Oils and Antimicrobial Activity

Nature possesses an inexhaustible reservoir of agents that could serve as alternatives to combat the growing threat of antimicrobial resistance (AMR). While some of the most effective drugs for...

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Research Library

Predicting household food waste behavior: Bringing food literacy and purchasing power into the theory of planned behavior

Plant antibacterials: The challenges and opportunities

Dietary fiber: an unmatched food component for sustainable health

Bacterial Metallostasis: Metal Sensing, Metalloproteome Remodeling, and Metal Trafficking

Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure

Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism

Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation

Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model

Green and efficient extraction of phenolic compounds from Neem leaves using deep eutectic solvents based ultrasonic-assisted extraction

Role of Genome Sequences of Major and Minor Millets in Strengthening Food and Nutritional Security for Future Generations

Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan

Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

Cholera resurgence in Africa: assessing progress, challenges, and public health response towards the 2030 global elimination target

Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus)

Global mapping of antibiotic resistance rates among clinical isolates of Stenotrophomonas maltophilia: a systematic review and meta-analysis

An updated comprehensive review of camel milk: Composition, therapeutic properties, and industrial applications

Green Synthesis of Selenium Nanoparticles: Characterization and Therapeutic Applications in Microbial and Cancer Treatments

Stevia rebaudiana Methanolic Leaf Extract in Egypt: Phytochemical Analysis, Antioxidant, Antilipid Peroxidation, Antihemolytic, Antimetastatic, and Anticancer Properties

Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain

Access to and factors influencing drinking water and sanitation service levels in informal settlements: Evidence from Kampala, Uganda

Spent Grain: A Functional Ingredient for Food Applications

Unmasking of the von Willebrand A-domain surface adhesin CglB at bacterial focal adhesions mediates myxobacterial gliding motility

Coffee melanoidins as emulsion stabilizers

Recent Progress and Application of Freeze Dryers for Agricultural Product Drying

Complex alpha and beta mannan foraging by the human gut bacteria

In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads

Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru

Thermorheological Behavior of κ-Carrageenan Hydrogels Modified with Xanthan Gum

Blockchain and consumer behaviour: Results of a Technology Acceptance Model in the ancient wheat sector

Upcycled food: How does it support the three pillars of sustainability?

Design, optimization, and in vivo evaluation of invasome-mediated candesartan for the control of diabetes-associated atherosclerosis

Recent Insights on the Conformational Changes, Functionality, and Physiological Properties of Plant-Based Protein–Polyphenol Conjugates

A Review of the Health Benefits of Kimchi Functional Compounds and Metabolites

Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils

T-2 toxin induces mitochondrial dysfunction in chondrocytes via the p53-cyclophilin D pathway

Structure and in vitro digestibility of amylose–lipid complexes formed by an extrusion-debranching-complexing strategy

Dextran of Diverse Molecular-Configurations Used as a Blood-Plasma Substitute, Drug-Delivery Vehicle and Food Additive Biosynthesized by Leuconostoc, Lactobacillus and Weissella

<i>Lactiplantibacillus plantarum</i> as a promising adjuvant for neurological disorders therapy through the brain-gut axis and related action pathways

Utilization of hydrocolloids for the stabilization of pigments from natural sources

Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions

Urban Sanitation: New Terminology for Globally Relevant Solutions?

Formation mechanism and stability of low environment-sensitive ternary nanoparticles based on zein-pea protein-pectin for astaxanthin delivery

Bitter taste receptors along the gastrointestinal tract: comparison between humans and rodents

Review on the Impact of Milk Oligosaccharides on the Brain and Neurocognitive Development in Early Life

Association of Selenium Levels with Neurodegenerative Disease: A Systemic Review and Meta-Analysis

Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions

Quinoa dough fermentation by <i>Saccharomyces cerevisiae</i> and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity

Sources and methods of manufacturing xanthan by fermentation of various carbon sources

Lychee pulp phenolics fermented by mixed lactic acid bacteria strains promote the metabolism of human gut microbiota fermentation <i>in vitro</i>