2022Academic literature84 citations1 claim extracted Open Access

Adding salt to foods and hazard of premature mortality

Hao Ma, Qiaochu Xue, Xuan Wang +6

European Heart Journal

Sodium Intake and Health

Our findings indicate that higher frequency of adding salt to foods is associated with a higher hazard of all-cause premature mortality and lower life expectancy.

DOI →Full text →

2022Academic literature84 citationsDOI

Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch

Research Library

Adding salt to foods and hazard of premature mortality

Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch

Physicochemical, structural, mechanical and antioxidant properties of zein films incorporated with no-ultrafiltered and ultrafiltered betalains extract from the beetroot (Beta vulgaris) bagasse with potential application as active food packaging

Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics

Veterinary Microbiology

Methods to Evaluate Bacterial Motility and Its Role in Bacterial–Host Interactions

Water quality assessment and evaluation of human health risk of drinking water from source to point of use at Thulamela municipality, Limpopo Province

Effect of κ-carrageenan on the gelation properties of oyster protein

Mannans and mannan oligosaccharides (MOS) from Saccharomyces cerevisiae – A sustainable source of functional ingredients

A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

The Burden of Malnutrition and Fatal COVID-19: A Global Burden of Disease Analysis

Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin

Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan

A systematic review of the factors influencing microbial colonization of the preterm infant gut

Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements

Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying

A comprehensive review on phytochemistry, bioactivity and medicinal value of bioactive compounds of pomegranate (Punica granatum)

Genetics and breeding for climate change in Orphan crops

Phenolic compounds, bioactivity, and bioaccessibility of ethanol extracts from passion fruit peel based on simulated gastrointestinal digestion

Understanding the mechanisms of whey protein isolate mitigating the digestibility of corn starch by in vitro simulated digestion

Assessing the lifecycle greenhouse gas (GHG) emissions of perishable food products delivered by the cold chain in China

Effects of treatment methods on the formation of resistant starch in purple sweet potato

Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system

Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties

Volatile Organic Compound-Mediated Antifungal Activity of <i>Pichia</i> spp. and Its Effect on the Metabolic Profiles of Fermentation Communities

Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions

Develop and characterize thermally reversible transparent gels from pea protein isolate and study the gel formation mechanisms

Explaining seasonal patterns of food consumption

Multi-colored shades of betalains: recent advances in betacyanin chemistry

Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions

Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review

Binding the gap between experiments, statistics, and method comparison: A tutorial for computing limits of detection and quantification in univariate calibration for complex samples

Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying

Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage

Antiviral Activities of Eucalyptus Essential Oils: Their Effectiveness as Therapeutic Targets against Human Viruses

New properties of chia seed mucilage (Salvia hispanica L.) and potential application in cosmetic and pharmaceutical products

Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/ gliadin nanoparticles in meat preservation

Utilization of by-products and food waste in livestock production systems: a Canadian perspective

Sustainable food waste management strategies by applying practice theory in hospitality and food services- a systematic literature review

Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends

Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin

Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static <i>in vitro</i> conditions

Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Incorporation of Antibiotics into Solid Lipid Nanoparticles: A Promising Approach to Reduce Antibiotic Resistance Emergence

Nutritional characterization of six quinoa (Chenopodium quinoa Willd) varieties cultivated in Southern Europe

Valorization of Dairy Wastes: Integrative Approaches for Value Added Products

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure