2021Academic literature90 citations2 claims extracted Open Access

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Jordanna Santos Monteiro, Priscila Farage, Renata Puppin Zandonadi +7

Foods

Food composition and properties

This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met...

DOI →Full text →

2021Academic literature90 citations3 claims extracted Open Access

Research Library

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Selenium Deficiency Due to Diet, Pregnancy, Severe Illness, or COVID-19—A Preventable Trigger for Autoimmune Disease

Surface activity of proteins: chemical and physicochemical modifications

The GORKY glycoalkaloid transporter is indispensable for preventing tomato bitterness

Millets and Millet Technology

Factors associated with dietary diversity among pregnant women in the western hill region of Nepal: A community based cross-sectional study

Differential Antimicrobial Effect of Essential Oils and Their Main Components: Insights Based on the Cell Membrane and External Structure

Bioactives in bovine milk: chemistry, technology, and applications

Contrasting supply chain traceability and supply chain visibility: are they interchangeable?

Food for all: designing sustainable and secure future seafood systems

Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils

Bacterial zoonoses transmitted by household pets and as reservoirs of antimicrobial resistant bacteria

Guar gum based nanocomposites: Role in water purification through efficient removal of dyes and metal ions

Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties

Electrosprayed mucoadhesive alginate-chitosan microcapsules for gastrointestinal delivery of probiotics

The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment

Rice seed storage proteins: Biosynthetic pathways and the effects of environmental factors

The efficacy of three double-microencapsulation methods for preservation of probiotic bacteria

Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough

Are trace element concentrations suitable biomarkers for the diagnosis of cancer?

The effect of oat β-glucan on postprandial blood glucose and insulin responses: a systematic review and meta-analysis

<i>In vitro</i> gastrointestinal digestion and fermentation models and their applications in food carbohydrates

Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling

Antimicrobial resistance and virulence characteristics of Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio harveyi from natural disease outbreaks of marine/estuarine fishes

Production processes, techno-economic and policy challenges of bioenergy production from fruit and vegetable wastes

Development and characterization of food-grade bigel system for 3D printing applications: Role of oleogel/hydrogel ratios and emulsifiers

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

Diversity of fibers in common foods: Key to advancing dietary research

Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate

A review of curcumin in food preservation: Delivery system and photosensitization

Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture

Eucommia ulmoides polysaccharide modified nano-selenium effectively alleviated DSS-induced colitis through enhancing intestinal mucosal barrier function and antioxidant capacity

The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels

Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes

A role for ColV plasmids in the evolution of pathogenic Escherichia coli ST58

Exploring the green waste management problem in food supply chains: A circular economy context

Preparation, characterization and digestive mechanism of plant-derived oil bodies-based oleogels structured by chitosan and vanillin

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Development and characterization of a novel active and intelligent film based on pectin and betacyanins from peel waste of pitaya (Hylocereus undatus)

Critical review on alterations in physiochemical properties and molecular structure of natural polysaccharides upon ultrasonication

Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application

The Antioxidant, Anti-Inflammatory and Immunomodulatory Effects of Camel Milk

Use of Whole Genome Sequencing by the Federal Interagency Collaboration for Genomics for Food and Feed Safety in the United States

Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin

Exploring the Potential of Human Milk and Formula Milk on Infants’ Gut and Health

DC ENaC-Dependent Inflammasome Activation Contributes to Salt-Sensitive Hypertension

Ferroptosis as a mechanism of non-ferrous metal toxicity

Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples

Evaluation of the Function of Probiotics, Emphasizing the Role of their Binding to the Intestinal Epithelium in the Stability and their Effects on the Immune System

Antibacterial and Antifungal Activity of the Extracts of Different Parts of Avicennia marina (Forssk.) Vierh