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Research Library · 240,889 Papers · Foodgeist

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Research Library

Name: Foodgeist Research Paper Library
Creator: Foodgeist
License: https://creativecommons.org/publicdomain/zero/1.0/

240,889 PEER-REVIEWED PAPERS · CONTINUOUSLY UPDATED

SOURCEAll Academic Medical

SORTMost cited Most recent

PERIODAll time Last 5y Last 10y Last 20y

2023Academic literature30 citations Open Access

Deficiency of mitochondrial calcium uniporter abrogates iron overload-induced cardiac dysfunction by reducing ferroptosis

Nadezhda Fefelova, Suwakon Wongjaikam, Sri Harika Pamarthi +9

Basic Research in Cardiology

Trace Elements in Health

DOI →Full text →

2023Academic literature30 citationsDOI

Sustainable Food Science - A Comprehensive Approach

Elsevier eBooks

Food Waste Reduction and Sustainability

Research Library

Deficiency of mitochondrial calcium uniporter abrogates iron overload-induced cardiac dysfunction by reducing ferroptosis

Sustainable Food Science - A Comprehensive Approach

From ancient grains to modern solutions: A history of millets and their significance in agriculture and food security

Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas

Effects of Temperature and pH on Recombinant Thaumatin II Production by Pichia pastoris

Insights into characterizing and producing anisotropic food structures

Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds

Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring

Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum

Effects of the structure and interaction force of phytosterol/whey protein isolate self-assembly complex on phytosterol digestion properties

Effects of Cinnamon Essential Oil on Oxidative Damage and Outer Membrane Protein Genes of Salmonella enteritidis Cells

Plant-Based Fermented Beverages and Key Emerging Processing Technologies

Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum

Health Effects of Infant Formula Supplemented with Probiotics or Synbiotics in Infants and Toddlers: Systematic Review with Network Meta-Analysis

Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider

Plant-based mayonnaise: Trending ingredients for innovative products

Stability of glycosylated complexes loaded with Epigallocatechin 3-gallate (EGCG)

Food Drying: A Review

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure

Optimized Antibacterial Effects in a Designed Mixture of Essential Oils of Myrtus communis, Artemisia herba-alba and Thymus serpyllum for Wide Range of Applications

Main starch molecular structures controlling the textural attributes of cooked instant rice

Changes in the chemical, physical, and sensory properties of rice according to its germination rate

Potential biotherapeutic properties of lactic acid bacteria in foods

Research progress on conjugated linoleic acid bio-conversion in Bifidobacterium

Interaction of bovine serum albumin with ellagic acid and urolithins A and B: Insights from surface plasmon resonance, fluorescence, and molecular docking techniques

Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review

Prebiotic effect, bioactive compounds and antioxidant capacity of melon peel (Cucumis melo L. inodorus) flour subjected to in vitro gastrointestinal digestion and human faecal fermentation

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran

Calcium and magnesium in drinking water and risk of myocardial infarction and stroke—a population-based cohort study

Bioactive Components in Whole Grains for the Regulation of Skeletal Muscle Function

Multiomics analysis reveals that peach gum colouring reflects plant defense responses against pathogenic fungi

Milled miscellaneous black rice particles stabilized Pickering emulsions with enhanced antioxidation activity

In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system

Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins

Inhibitory effects of clove and oregano essential oils on biofilm formation of Salmonella Derby isolated from beef processing plant

Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition

Dissipation, residue, stereoselectivity and dietary risk assessment of penthiopyrad and metabolite PAM on cucumber and tomato in greenhouse and field

Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

Development of Desiccation-Tolerant Probiotic Biofilms Inhibitory for Growth of Foodborne Pathogens on Stainless Steel Surfaces

Ethnobotanical and phytochemical aspects of the edible herb <i>Coriandrum sativum</i> L.

Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

Inhibitory Effect of Lactiplantibacillusplantarum and Lactococcus lactis Autochtonous Strains against Listeria monocytogenes in a Laboratory Cheese Model

Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves

Glycated modification of the protein from Rana chensinensis eggs by Millard reaction and its stability analysis in curcumin encapsulated emulsion system

Effect of gelatin on gelation properties of oyster (Crassostrea gigas) protein