2021Academic literature82 citations3 claims extractedDOI

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety

Mounir Ouzir, Sara El Bernoussi, Mohamed Tabyaouı +1

Comprehensive Reviews in Food Science and Food Safety

Nuts composition and effects

Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of...

DOI →

2021Academic literature82 citationsDOI

Interaction between gliadin/glutenin and starch granules in dough during mixing

Mingfei Li, Qinghua Yue, Chong Liu +4

LWT

Food composition and properties

Research Library

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety

Interaction between gliadin/glutenin and starch granules in dough during mixing

Nutritional, Functional Role of Kodo Millet and its Processing: A Review

RG- І pectin affects the physicochemical properties and digestibility of potato starch

Physiological and Biochemical Mechanisms of Exogenously Applied Selenium for Alleviating Destructive Impacts Induced by Salinity Stress in Bread Wheat

Omega-3 Polyunsaturated Fatty Acids and the Intestinal Epithelium—A Review

Changes in oxidative markers in COVID-19 patients

The effect of nutrition and reproductive health education of pregnant women in Indonesia using quasi experimental study

Interventions promoting uptake of water, sanitation and hygiene (WASH) technologies in low‐ and middle‐income countries: An evidence and gap map of effectiveness studies

The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein

Evaluation and Characterization of Tamarind Gum Polysaccharide: The Biopolymer

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

Characterization of Selenium Compounds for Anti-ferroptotic Activity in Neuronal Cells and After Cerebral Ischemia–Reperfusion Injury

Economic and environmental consequences' of postharvest loss across food supply Chain in the developing countries

Rosmarinic acid–Modes of antimicrobial and antibiofilm activities of a common plant polyphenol

Strategic approach of multifaceted antibacterial mechanism of limonene traced in Escherichia coli

Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

The interactions between anthocyanin and whey protein: A review

Study of the drying behaviour and color kinetics of convective drying of yam (Dioscorea hispida) slices

Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Fatty acids and their role in type‑2 diabetes (Review)

Morphophysiology of Potato (Solanum tuberosum) in Response to Drought Stress: Paving the Way Forward

Impact of magnesium on bone health in older adults: A systematic review and meta-analysis

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Protein-polysaccharide complexes and conjugates: Structural modifications and interactions under diverse treatments

Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade

Therapeutic potential of popular fermented dairy products and its benefits on human health

Cold plasma as a pre-treatment for processing improvement in food: A review

Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough

Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics

The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi

Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties

Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate

Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics

A review on flavor of Baijiu and other world-renowned distilled liquors

Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition, and enhance human health and well-being. Let’s put them back on the plate!

Effects of different steaming times on the composition, structure and immune activity of Polygonatum Polysaccharide

Iron, Zinc, Copper, Cadmium, Mercury, and Bone Tissue

Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan

Expression and potential immune involvement of cuproptosis in kidney renal clear cell carcinoma

Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials

Blockchain traceability model in the coffee industry

Recycling food and agriculture by-products to mitigate climate change: a review

Umami-MRNN: Deep learning-based prediction of umami peptide using RNN and MLP

Specialized Pro-Resolving Mediators as Resolution Pharmacology for the Control of Pain and Itch

Prevalence and predictors of water-borne diseases among elderly people in India: evidence from Longitudinal Ageing Study in India, 2017–18

Rice Germination and Its Impact on Technological and Nutritional Properties: A Review

Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication