2023Academic literature28 citations6 claims extractedDOI

Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Lili Dahiana Becerra, María Ximena Quintanilla‐Carvajal, Sebastián Escobar +1

Food Bioscience

Food Chemistry and Fat Analysis

The quality demanded by consumers in the cocoa sector has led to carrying out the postharvest transformation of cocoa, directing efforts to highlight properties of cocoa beans, such as the content of...

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2023Academic literature28 citations12 claims extracted Open Access

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Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch

Looking to the future, by studying the history of edible flowers

Potential probiotic characterization of lactic acid bacteria isolated from Duimaj, an Iranian traditional snack food, using biochemical, molecular and computational approaches

Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins

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The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

High-Level Production of Lacto-<i>N</i>-neotetraose in <i>Escherichia coli</i> by Stepwise Optimization of the Biosynthetic Pathway

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Revealing the formation mechanisms of key flavors in fermented broad bean paste

Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu

The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsions

Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch

Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract

Assessing the effectiveness of peanut diacylglycerol oil-ethylcellulose/monoglyceride-based oleogel in sponge cake as a margarine replacer

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Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking

Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein

Optimization of the Spray-Drying Encapsulation of Sea Buckthorn Berry Oil

Application of yellow mustard mucilage in encapsulation of essential oils and polyphenols using spray drying

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Study on potential antigenicity and functional properties of whey protein treated by high hydrostatic pressure based on structural analysis

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Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

Magnesium Administration in Chronic Kidney Disease

Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation

Transcriptomic and proteomic investigation of metabolic disruption in Listeria monocytogenes triggered by linalool and its application in chicken breast preservation

Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation

Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition

Visual Representation of Red Wine Color: Methodology, Comparison and Applications

Fabrication of emulsion gels based on sonicated grass pea (Lathyrus sativus L.) protein as a delivery system for β-carotene: Kinetic modeling and release behavior

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Targeted delivery of food functional ingredients in precise nutrition: design strategy and application of nutritional intervention

Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets