2024Academic literature27 citations Open Access

A Comprehensive Review of Food Safety Culture in the Food Industry: Leadership, Organizational Commitment, and Multicultural Dynamics

Aditi Pai, Swarna Jaiswal, Amit K. Jaiswal

Foods

Food Safety and Hygiene

Food safety culture (FSC) has transitioned from a narrow compliance-based concept to a comprehensive organisational value that is essential for ensuring food safety. This review explores the pivotal...

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2024Academic literature27 citations Open Access

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A Comprehensive Review of Food Safety Culture in the Food Industry: Leadership, Organizational Commitment, and Multicultural Dynamics

In vitro safety and functional characterization of the novel Bacillus coagulans strain CGI314

Identification and molecular docking of a novel antidiabetic peptide from protamex-camel milk protein hydrolysates against α-amylase and DPP-IV

Visual early warning and prediction of fresh food quality deterioration: Research progress and application in supply chain

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective

Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review

Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review

On the structural and mechanical properties of mixed coconut and olive oil oleogels and bigels

Lactobacillus rhamnosus: An emerging probiotic with therapeutic potential for depression

Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures

Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches

Research progress on the regulation of starch-polyphenol interactions in food processing

Human milk oligosaccharides are associated with maternal genetics and respiratory health of human milk-fed children

Characterization of mango seed kernel starch: Extraction and Analysis

The high molecular weight and large particle size and high crystallinity of starch increase gelatinization temperature and retrogradation in glutinous rice

Influence of crystalline properties on starch functionalization from the perspective of various physical modifications: A review

Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches

Exploring the utilization of Schiff base metal complexes in biological settings: A review

Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio

A comprehensive review on recent advancements in drug delivery via selenium nanoparticles

Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet

Oxidative Imbalance in Psoriasis with an Emphasis on Psoriatic Arthritis: Therapeutic Antioxidant Targets

Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods

Polyphenols in edible plant leaves: an overview of their occurrence and health properties

Effect of microbial communities on flavor profile of Hakka rice wine throughout production

Ultrasonication modifies the structural, thermal and functional properties of pumpkin seed protein isolate (PSPI)

The role of Bifidobacterium in longevity and the future of probiotics

A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application

Advances of α-linolenic acid: Sources, extraction, biological activity and its carrier

Integrative and inclusive genomics to promote the use of underutilised crops

Complexation temperature regulated the structure and digestibility of pea starch–gallic acid complexes during high pressure homogenization

Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan

Cope with copper: From molecular mechanisms of cuproptosis to copper-related kidney diseases

In vitro digestibility of plant proteins: strategies for improvement and health implications

Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry

Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying Kinetics, Energy Consumption, Microstructure, and Nutrient Composition

Effect of protein extraction and fractionation of chia seeds grown in different locations: Nutritional, antinutritional and protein quality assessment

Production and evaluation of microbiological &amp; rheological characteristics of kefir beverages made from nuts

The influence of storage conditions on the stability of selected health-promoting properties of tea

Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis

Hot Water Extraction of Antioxidants from Tea Leaves—Optimization of Brewing Conditions for Preparing Antioxidant-Rich Tea Drinks

Exopolysaccharides from Enterococcus faecium and Streptococcus thermophilus: Bioactivities, gut microbiome effects, and fermented milk rheology

A2 milk consumption and its health benefits: an update

Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods

Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics

Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis

Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese

Construction of interfacial crystallized oleogel emulsion with improved thermal stability

Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations

Production and evaluation of microbiological & rheological characteristics of kefir beverages made from nuts