2021Scientific literature83 citations Open Access

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Raquel Cadenas, Isabel Caballero, Dieudonné Nimubona +1

Foods

Brewing

In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being...

DOI →Full text →

2025Academic literature82 citations Open Access

Medicinal plants: bioactive compounds, biological activities, combating multidrug-resistant microorganisms, and human health benefits - a comprehensive review

Research Library

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Medicinal plants: bioactive compounds, biological activities, combating multidrug-resistant microorganisms, and human health benefits - a comprehensive review

Unlocking the Potential of Probiotics: A Comprehensive Review on Research, Production, and Regulation of Probiotics

Effects and Impact of Selenium on Human Health, A Review

Magnesium Disorders

Stimulus‐Responsive Copper Complex Nanoparticles Induce Cuproptosis for Augmented Cancer Immunotherapy

Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior

Factors Influencing Food Powder Flowability

Essential oils: a systematic review on revolutionizing health, nutrition, and omics for optimal well-being

Transforming plant-based waste and by-products into valuable products using various “Food Industry 4.0” enabling technologies: A literature review

Erythritol: An In-Depth Discussion of Its Potential to Be a Beneficial Dietary Component

Pros and Cons of Long-Chain Omega-3 Polyunsaturated Fatty Acids in Cardiovascular Health

Effects of foliar selenium application on Se accumulation, elements uptake, nutrition quality, sensory quality and antioxidant response in summer-autumn tea

ICEberg 3.0: functional categorization and analysis of the integrative and conjugative elements in bacteria

Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters

Effect of rice protein on the gelatinization and retrogradation properties of rice starch

Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective

Phytochemicals as Invaluable Sources of Potent Antimicrobial Agents to Combat Antibiotic Resistance

Allocation methods in life cycle assessments (LCAs) of agri-food co-products and food waste valorization systems: Systematic review and recommendations

Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods

Ferroptosis inhibition by oleic acid mitigates iron-overload-induced injury

High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel

Environmental Factors Influencing Occurrence of Vibrio parahaemolyticus and Vibrio vulnificus

The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu

Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review

Slaughterhouse facilities in developing nations: sanitation and hygiene practices, microbial contaminants and sustainable management system

Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations

The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments

Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat

Dietary Selenium Alleviated Mouse Liver Oxidative Stress and NAFLD Induced by Obesity by Regulating the KEAP1/NRF2 Pathway

Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects

Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide

Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments

Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork

Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency

Integrated system of anaerobic digestion and pyrolysis for valorization of agricultural and food waste towards circular bioeconomy: Review

Associations between long-term drought and diarrhea among children under five in low- and middle-income countries

Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch

Zein-based nano-delivery systems for encapsulation and protection of hydrophobic bioactives: A review

Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties

Has the COVID-19 pandemic changed food waste perception and behavior? Evidence from Italian consumers

The role of traditional restaurants in tourist destination loyalty

Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu

The bioavailability of soybean polysaccharides and their metabolites on gut microbiota in the simulator of the human intestinal microbial ecosystem (SHIME)

Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu

A review of the methods used to determine the target site or the mechanism of action of essential oils and their components against fungi

Sustainable food drying technologies based on renewable energy sources

Sodium Intake as a Cardiovascular Risk Factor: A Narrative Review

Essential features for antioxidant capacity of ascorbic acid (vitamin C)