2021Academic literature122 citations4 claims extractedDOI

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

YiNing Dong, Salwa Karboune

Comprehensive Reviews in Food Science and Food Safety

Food composition and properties

The unequivocal economical and social values of bread as a staple food commodity lead to constant interests in optimizing its postproduction quality and extending its shelf life, which is related to...

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2021Academic literature122 citations3 claims extractedDOI

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

Chen Tan, Younas Dadmohammadi, Michelle C. Lee +1

Research Library

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

The principles of Nurturing Care promote human capital and mitigate adversities from preconception through adolescence

Energy, exergy and economic analysis of an indirect type solar dryer using green chilli: A comparative assessment of forced and natural convection

Habitual daily intake of a sweet and fatty snack modulates reward processing in humans

Tracking Everything Everywhere All at Once

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China

Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases

Healthcare Simulation: A Key to the Future of Medical Education – A Review

Semantically Contrastive Learning for Low-Light Image Enhancement

Development of the Korean Healthy Eating Index for adults, based on the Korea National Health and Nutrition Examination Survey

Mechanistic Impact of Zinc Deficiency in Human Development

Maternal Fatty Acid Metabolism in Pregnancy and Its Consequences in the Feto-Placental Development

Co-encapsulation systems for delivery of bioactive ingredients

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry

C<sup>2</sup>SLR: Consistency-enhanced Continuous Sign Language Recognition

ACPL: Anti-curriculum Pseudo-labelling for Semi-supervised Medical Image Classification

Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

Comparative Studies of Inhibitory and Antioxidant Activities, and Organic Acids Compositions of Postbiotics Produced by Probiotic Lactiplantibacillus plantarum Strains Isolated From Malaysian Foods

Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)

Exclusive Breastfeeding Protects Young Children from Stunting in a Low-Income Population: A Study from Eastern Indonesia

Characterization of Beeswax, Candelilla Wax and Paraffin Wax for Coating Cheeses

Physics of agarose fluid gels: Rheological properties and microstructure

Dietary vitamin K is remodeled by gut microbiota and influences community composition

Breast Milk: A Source of Functional Compounds with Potential Application in Nutrition and Therapy

A review of the enzymatic, physical, and chemical modification techniques of xanthan gum

A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

Jojoba Oil: An Updated Comprehensive Review on Chemistry, Pharmaceutical Uses, and Toxicity

Role of Bifidobacteria on Infant Health

Effects of Vitamin C Supplementation on Glycemic Control and Cardiovascular Risk Factors in People With Type 2 Diabetes: A GRADE-Assessed Systematic Review and Meta-analysis of Randomized Controlled Trials

Antiviral zinc oxide nanoparticles mediated by hesperidin and in silico comparison study between antiviral phenolics as anti-SARS-CoV-2

Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review

Tolerance of Listeria monocytogenes to biocides used in food processing environments

Clinical implications of preterm infant gut microbiome development

Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients

Perinatal Dietary Polyunsaturated Fatty Acids in Brain Development, Role in Neurodevelopmental Disorders

Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism

Critical Review of Techniques for Food Emulsion Characterization

Global food loss and waste estimates show increasing nutritional and environmental pressures

The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives

Comparative FTIR Characterization of Various Natural Gums: A Criterion for Their Identification

Engineered Escherichia coli for the in situ secretion of therapeutic nanobodies in the gut

Severity of waterborne diseases in developing countries and the effectiveness of ceramic filters for improving water quality

Lactoferrin: A glycoprotein that plays an active role in human health

Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)

The clinical evidence for postbiotics as microbial therapeutics

Structural basis for strychnine activation of human bitter taste receptor TAS2R46

Biocompatible Nanomaterials in Food Science, Technology, and Nutrient Drug Delivery: Recent Developments and Applications