Smart packaging with temperature-dependent gas permeability maintains the quality of cherry tomatoes
Publication date: Available online 25 March 2021Source: Food BioscienceAuthor(s): Dowan Kim, Sarinthip Thanakkasaranee, Kaeun Lee, Kambiz Sadeghi, Jongchul Seo (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
Dendrobium candidum extract on the bioactive and fermentation properties of Lactobacillus rhamnosus GG in fermented milk
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Wenping Lei, Jie Luo, Ku Wu, Qi Chen, Lulu Hao, Xingrong Zhou, Xianyue Wang, Chengguo Liu, Hui Zhou (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Sunil Meena, Writdhama Prasad, Kaushik Khamrui, Surajit Mandal, Suheela Bhat (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
Yerba mate (Ilex paraguariensis) microparticles modulate antioxidant markers in the plasma and brains of rats
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Bruna Krieger Vargas, Elionio Galvão Frota, Lára Franco dos Santos, Julia Pedó Gutkoski, Samuel Teixeira Lopes, Charise Dallazem Bertol, Telma Elita Bertolin (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
Vanillic acid retains redox status in HepG2 cells during hyperinsulinemic shock using the mitochondrial pathway
Publication date: Available online 24 March 2021Source: Food BioscienceAuthor(s): Sreelekshmi Mohan, Genu George, K.G. Raghu (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
Free radical scavenging activity of type II collagen peptides and chondroitin sulfate oligosaccharides from by-products of mottled skate processing
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Wen Li, Taishi Kobayashi, DaWei Meng, Nobuyuki Miyamoto, Naonobu Tsutsumi, Kazuhiro Ura, Yasuaki Takagi (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Yueqi Zhou, Shumeng Wu, Yulu Peng, Yamei Jin, Dan Xu, Xueming Xu (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Narashans Alok Sagar, Sunil Pareek (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
Antioxidant and anti-acetylcholinesterase potential of artichoke phenolic compounds
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Nourhan M. Abd El-Aziz, Olfat M. Eldin Awad, Mohamed G. Shehata, Sobhy A. El-Sohaimy (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
γ-Cyclodextrin-BSA for nano-encapsulation of hydrophobic substance
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Wen Hedi, Liu Jingbo, Yu Yiding, Sun Yuxi, Liu Jiyun, Deng Qinqin, Chen Yan, Liu Boqun, Zhang Ting (Source: Food Bioscience)
Source: Food Bioscience - March 26, 2021 Category: Food Science Source Type: research
The impact of salt concentrations on the physicochemical and microbiological changes of rainbow trout caviar
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Gonca Alak, Özgür Kaynar, Muhammed Atamanalp (Source: Food Bioscience)
Source: Food Bioscience - March 24, 2021 Category: Food Science Source Type: research
Polymeric nanomaterials for the development of sustainable plant food value chains
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Karna Ramachandraiah, Geun-Pyo Hong (Source: Food Bioscience)
Source: Food Bioscience - March 23, 2021 Category: Food Science Source Type: research
Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Hasan Tanguler, Akkiz Cankaya, Erdal Agcam, Hasan Uslu (Source: Food Bioscience)
Source: Food Bioscience - March 20, 2021 Category: Food Science Source Type: research
Development and characterization of corn starch-gelatin based edible films incorporated with mango and pineapple for active packaging
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Aliyath Susmitha, Keerthi Sasikumar, Devi Rajan, Arun Padmakumar M, Kesavan Madhavan Nampoothiri (Source: Food Bioscience)
Source: Food Bioscience - March 20, 2021 Category: Food Science Source Type: research
Dioscorea deltoidea wall. Ex Griseb: A review of traditional uses, bioactive compounds and biological activities
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Prabhakar Semwal, Sakshi Painuli, Natália Cruz-Martins (Source: Food Bioscience)
Source: Food Bioscience - March 18, 2021 Category: Food Science Source Type: research
