2023Academic literature131 citations4 claims extractedDOI

Comparative Effects of Hibiscus Leaves and Potato Peel Extracts on Characteristics of Fermented Orange Juice

Abdel-Aziz El-Hadary, A.M. Sulieman, G.A. El-Shorbagy

Journal of Food Quality and Hazards Control

Food Quality and Safety Studies

Background: Fermented foods are gaining interest because of their ability to improve health, as well as their good taste, and the desire of many to eat them. This investigation aimed to enhance the...

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2023Scientific literature131 citationsDOI

Recent developments and applications of surface enhanced Raman scattering spectroscopy in safety detection of fruits and vegetables

Zhiming Guo, Xinchen Wu, Heera Jayan +4

Food Chemistry

Research Library

Comparative Effects of Hibiscus Leaves and Potato Peel Extracts on Characteristics of Fermented Orange Juice

Recent developments and applications of surface enhanced Raman scattering spectroscopy in safety detection of fruits and vegetables

Advances in essential oils encapsulation: development, characterization and release mechanisms

Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications

The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives

Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review

Sodium Benzoate—Harmfulness and Potential Use in Therapies for Disorders Related to the Nervous System: A Review

Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases

Biocompatible carbon quantum dots for intelligent sensing in food safety applications: Opportunities and sustainability

Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Flavor compounds with high odor activity values (OAV &gt; 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

Marketing mix factors and a business development model for street food tourism

Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils

Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

Chromosome-scale genome assembly provides insights into the evolution and flavor synthesis of passion fruit (Passiflora edulis Sims)

Improvements in drying technologies - Efficient solutions for cleaner production with higher energy efficiency and reduced emission

Water‐soluble polymers in agriculture: xanthan gum as eco‐friendly alternative to synthetics

Recent progress in understanding fundamental interactions and applications of zein

Camel milk: A review of its nutritional value, heat stability, and potential food products

Human Milk Oligosaccharides: Their Effects on the Host and Their Potential as Therapeutic Agents

Rheological and Solubility Properties of Soy Protein Isolate

Migration of Various Nanoparticles into Food Samples: A Review

Dynamic Pricing and Information Disclosure for Fresh Produce: An Artificial Intelligence Approach

The role of manganese dysregulation in neurological disease: emerging evidence

Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals

Artificial intelligence applications in the agrifood sectors

Scientific opinion on the tolerable upper intake level for selenium

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods

Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021

Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound

Impact of Dietary Palmitic Acid on Lipid Metabolism

Digitalisation and Artificial Intelligence for sustainable food systems

Pomegranate Peel as a Source of Bioactive Compounds: A Mini Review on Their Physiological Functions

Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Effects of Fermented Milk Containing Lacticaseibacillus paracasei Strain Shirota on Constipation in Patients with Depression: A Randomized, Double-Blind, Placebo-Controlled Trial

Calcium pectinate and hyaluronic acid modified lactoferrin nanoparticles loaded rhein with dual-targeting for ulcerative colitis treatment

Maternal factors associated with moderate and severe stunting in Ethiopian children: analysis of some environmental factors based on 2016 demographic health survey

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

IoT Based Soil, Water and Air Quality Monitoring System for Pomegranate Farming

Long Chain Fatty Acids as Modulators of Immune Cells Function: Contribution of FFA1 and FFA4 Receptors

Sodium Intake and Health: What Should We Recommend Based on the Current Evidence?

Mycotoxins in food, recent development in food analysis and future challenges; a review

Delivery of curcumin using a zein-xanthan gum nanocomplex: Fabrication, characterization, and in vitro release properties

Recent development, challenges, and prospects of extrusion technology

Biogenic selenium nanoparticles (SeNPs) from citrus fruit have anti-bacterial activities

Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties

Advances in Xanthan Gum-Based Systems for the Delivery of Therapeutic Agents

Intelligent approaches for sustainable management and valorisation of food waste

Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association