19,060 results in Academic literature

Water Contamination and Human Health Risks in Pakistan: A Review

Misbah Fida, Peiyue Li, Yuanhang Wang +2

Exposure and Health

Child Nutrition and Water Access

DOI →

2022Academic literature200 citations Open Access

Turning Food Protein Waste into Sustainable Technologies

Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon +1

Chemical Reviews

Food Waste Reduction and Sustainability

For each kilogram of food protein wasted, between 15 and 750 kg of CO<sub>2</sub> end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate...

Research Library

Water Contamination and Human Health Risks in Pakistan: A Review

Turning Food Protein Waste into Sustainable Technologies

Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review

Peppermint essential oil: its phytochemistry, biological activity, pharmacological effect and application

Antiparasitic and Antibacterial Functionality of Essential Oils: An Alternative Approach for Sustainable Aquaculture

Hypertension

The artificial sweetener erythritol and cardiovascular event risk

The role of selenium in type-2 diabetes mellitus and its metabolic comorbidities

Review on the Antibacterial Mechanism of Plant-Derived Compounds against Multidrug-Resistant Bacteria (MDR)

Microbial food spoilage: impact, causative agents and control strategies

Urolithin A improves muscle strength, exercise performance, and biomarkers of mitochondrial health in a randomized trial in middle-aged adults

Phytochemicals: A Promising Weapon in the Arsenal against Antibiotic-Resistant Bacteria

Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review

The Changing Face of the Family <i>Enterobacteriaceae</i> (Order: “ <i>Enterobacterales</i> ”): New Members, Taxonomic Issues, Geographic Expansion, and New Diseases and Disease Syndromes

The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods

The power of magnesium: unlocking the potential for increased yield, quality, and stress tolerance of horticultural crops

Bacterial exopolysaccharides as emerging bioactive macromolecules: from fundamentals to applications

Liquid chromatography–tandem mass spectrometry for clinical diagnostics

Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce

Insights into the chemical composition and bioactivities of citrus peel essential oils

Carvacrol—A Natural Phenolic Compound with Antimicrobial Properties

Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review

Role of circulating polyunsaturated fatty acids on cardiovascular diseases risk: analysis using Mendelian randomization and fatty acid genetic association data from over 114,000 UK Biobank participants

On the foaming properties of plant proteins: Current status and future opportunities

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

High-dose intravenous vitamin C, a promising multi-targeting agent in the treatment of cancer

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Millet: A review of its nutritional and functional changes during processing

ATF3/SPI1/SLC31A1 Signaling Promotes Cuproptosis Induced by Advanced Glycosylation End Products in Diabetic Myocardial Injury

Cysteine oxidation of copper transporter CTR1 drives VEGFR2 signalling and angiogenesis

Raffinose Family Oligosaccharides: Friend or Foe for Human and Plant Health?

Dietary and Physiological Effects of Zinc on the Immune System

Effects of proteins on emulsion stability: The role of proteins at the oil–water interface

Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems

Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review

Agro-industrial by-products: Valuable sources of bioactive compounds

Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

Valorisation of food agro-industrial by-products: From the past to the present and perspectives

A Review of Health-Beneficial Properties of Oats

Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic

A Review of Modern Methods for the Detection of Foodborne Pathogens

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives

The Antimicrobial Potential of the Neem Tree Azadirachta indica

A Comparative Study of Hesperetin, Hesperidin and Hesperidin Glucoside: Antioxidant, Anti-Inflammatory, and Antibacterial Activities In Vitro

Functional characterization of plant-based protein to determine its quality for food applications

Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

Nanoencapsulation for Probiotic Delivery

Chinese Baijiu: The Perfect Works of Microorganisms

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods