19,060 results in Academic literature

2021Academic literature215 citations6 claims extractedDOI

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Abdel‐Moneim Eid Abdel‐Moneim, Mohamed T. El‐Saadony, Abdelrazeq M. Shehata +4

Saudi Journal of Biological Sciences

Selenium in Biological Systems

This study investigated the antimicrobial and antioxidant activity of three <i>Spirulina</i> extracts (methanol, acetone, and hexane) and the biological selenium nanoparticles (SeNPs) fabricated by...

DOI →

2021Academic literature215 citations Open Access

Antimicrobial activities evaluation and phytochemical screening of some selected medicinal plants: A possible alternative in the treatment of multidrug-resistant microbes

Research Library

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Antimicrobial activities evaluation and phytochemical screening of some selected medicinal plants: A possible alternative in the treatment of multidrug-resistant microbes

IOSR Journal of Environmental Science Toxicology and Food Technology

Zinc: From Biological Functions to Therapeutic Potential

Using blockchain to signal quality in the food supply chain: The impact on consumer purchase intentions and the moderating effect of brand familiarity

Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

Probiotics, their prophylactic and therapeutic applications in human health development: A review of the literature

Lemongrass Essential Oil Components with Antimicrobial and Anticancer Activities

Cuproptosis: A novel therapeutic target for overcoming cancer drug resistance

Digital agricultural technologies for food loss and waste prevention and reduction: Global trends, adoption opportunities and barriers

Recent updates on bioactive properties of linalool

The European Union Summary Report on Antimicrobial Resistance in zoonotic and indicator bacteria from humans, animals and food in 2019–2020

Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review

Activation of pyroptosis and ferroptosis is involved in the hepatotoxicity induced by polystyrene microplastics in mice

Determinants of malnutrition among children: A systematic review

Selenium in Human Health and Gut Microflora: Bioavailability of Selenocompounds and Relationship With Diseases

Oxidative stress – Complex pathological issues concerning the hallmark of cardiovascular and metabolic disorders

Selenium stimulates the antitumour immunity: Insights to future research

Nutritional, antimicrobial and medicinal properties of Camel’s milk: A review

Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein

Zinc Essentiality, Toxicity, and Its Bacterial Bioremediation: A Comprehensive Insight

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Macronutrient balance and micronutrient amounts through growth and development

Plant-Based Gums and Mucilages Applications in Pharmacology and Nanomedicine: A Review

Pediococcus pentosaceus, a future additive or probiotic candidate

Dining Tables Divided by a Border: The Effect of Socio-Political Scenarios on Local Ecological Knowledge of Romanians Living in Ukrainian and Romanian Bukovina

Nanoemulsions: Techniques for the preparation and the recent advances in their food applications

Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate

Glycemic index of starchy crops and factors affecting its digestibility: A review

The microbial food revolution

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations

Genomics and pathotypes of the many faces of<i>Escherichia coli</i>

The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability

Alternative Protein Sources as Technofunctional Food Ingredients

Application of infrared radiation in the drying of food products

Role of zinc in health and disease

Oleogels: Promising alternatives to solid fats for food applications

Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review

Essential Oils and Their Individual Components in Cosmetic Products

Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

Molecular dynamics simulation of the interaction of food proteins with small molecules

Human Breast Milk Composition and Function in Human Health: From Nutritional Components to Microbiome and MicroRNAs

The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

Effects of Citrus Fruit Juices and Their Bioactive Components on Inflammation and Immunity: A Narrative Review

Hydrocolloids: Structure, preparation method, and application in food industry