2021Academic literature29 citations Open Access

Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging

Stella Lignou, Omobolanle O. Oloyede

Foods

Sensory Analysis and Statistical Methods

Sustainability appears to be increasingly important to consumers. In order for companies to reach their sustainability targets and offer more environmentally friendly solutions to consumers, food...

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2021Academic literature29 citationsDOI

Synthesis and evaluation of mesoporous silica/mesoporous molecularly imprinted nanoparticles as adsorbents for detection and selective removal of imidacloprid in food samples

Fengqin Yin, Feng Xu, Feng Xu +7

Research Library

Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging

Synthesis and evaluation of mesoporous silica/mesoporous molecularly imprinted nanoparticles as adsorbents for detection and selective removal of imidacloprid in food samples

Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber

Metabolic footprint analysis of volatile metabolites by gas chromatography-ion mobility spectrometry to discriminate between different fermentation temperatures during Streptococcus thermophilus milk fermentation

Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation

Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters

A simple time temperature indicator for real time microbial assessment in minimally processed fruits

Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake

A Randomized Multiple Micronutrient Powder Point-of-Use Fortification Trial Implemented in Indian Preschools Increases Expressive Language and Reduces Anemia and Iron Deficiency

Effect of polymeric proanthocyanidin on the physicochemical and in vitro digestive properties of different starches

Mesona chinensis polysaccharides promote molecular crosslinking and gel formation of debranched waxy maize starch

Transcriptomic and Metabolic Analysis of Fruit Development and Identification of Genes Involved in Raffinose and Hydrolysable Tannin Biosynthesis in Walnuts

New insights into the formation and recovery of sublethally injured Escherichia coli O157:H7 induced by lactic acid

Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating

Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety

Hazard Analysis and Risk-Based Preventive Controls (HARPC): Current Food Safety and Quality Standards for Complementary Foods

In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins

Identification of soybean peptides and their effect on the growth and metabolism of Limosilactobacillus reuteri LR08

Red Beetroot’s NMR-Based Metabolomics: Phytochemical Profile Related to Development Time and Production Year

Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)

Studying the effects of high pressure–temperature treatment on the structure and immunoreactivity of β-lactoglobulin using experimental and computational methods

Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot

Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads

Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties

Augmented Enteral Protein During Critical Illness

Therapeutic Applications and Mechanisms of Superoxide Dismutase (SOD) in Different Pathogenesis

Donkey myofibrillar protein/sodium alginate-stabilized high internal phase Pickering emulsion as fat substitutes in emulsion-type sausages: Physicochemical, sensory properties and freeze-thaw stability

Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations

Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study

Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS

Reactive oxygen species (ROS): sources, generation, disease pathophysiology, and antioxidants

Strategic Approaches for Co-Encapsulation of Bioactive Compounds: Technological Advances and Mechanistic Insight

Research Progress on the Antibacterial Activity of Natural Flavonoids

TIR domains produce histidine-ADPR as an immune signal in bacteria

Convergence of Blockchain, IoT, and AI for Enhanced Traceability Systems: A Comprehensive Review

A novel partitivirus conferring hypovirulence by affecting vesicle transport in the fungus <i>Colletotrichum</i>

Prevalence of specific serogroups, antibiotic resistance and virulence factors of avian pathogenic Escherichia coli (APEC) isolated from clinical cases: A systematic review and meta-analysis

Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

Reevaluating the FDA's warning against the use of probiotics in preterm neonates: A societal statement by ESPGHAN and EFCNI

Factor related to stunting of children under two years with working mothers in Indonesia

Assessment of a LPG hybrid solar dryer assisted with smart air circulation system for drying basil leaves

Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice

Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability

Marine Animal Co-Products—How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability

Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio

Stability and programmed sequential release of Lactobacillus plantarum and curcumin encapsulated in bilayer-stabilized W1/O/W2 double emulsion: Effect of pectin as protective shell

Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine

Driving/Critical Factors Considered During Extraction to Obtain Bioactive Enriched Extracts

Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins

Simple and complex coacervation in systems involving plant proteins