The influence of gut microbiome on bone health and related dietary strategies against bone dysfunctions
Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Jiang Peng, Xin-Jie Yu, Lei-Lei Yu, Feng-Wei Tian, Jian-Xin Zhao, Hao Zhang, Wei Chen, Qi-Xiao Zhai (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility
Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Zhao Zhang, Wenchao Chen, Xin Zhou, Qianchun Deng, Xuyan Dong, Chen Yang, Fenghong Huang (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Microbial ecology of alfalfa, radish, and rapeseed sprouts based on culture methods and 16S rRNA microbiome sequencing
Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Min Ji Jang, Seo Young Kim, Steven C. Ricke, Min Suk Rhee, Sun Ae Kim (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Method for beta-carotene extraction from processed baby foods as a model for plant-based fatty food products
Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Charlotte Grootaert, Margot Vansteenland, Angelique Vandemoortele, John Van Camp, Bruno De Meulenaer (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
How buyer-focused projective techniques can help to gain insights into consumer perceptions about different types of eggs
Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Carla A. B Sass, Tatiana C. Pimentel, Jonas T. Guimarães, Ramon Silva, Mônica M. Pagani, Marcia C. Silva, Mônica F. Queiroz, Adriano G. Cruz, Erick A. Esmerino (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Proline-Glucose Amadori Compounds: Aqueous Preparation, Characterization and Saltiness Enhancement
Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Yuran Wang, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Herbs and herbal infusions: determination of natural contaminants (mycotoxins and trace elements) and evaluation of their exposure
Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Lucas Caldeirão, João Sousa, Laura C.G. Nunes, Helena T. Godoy, José O. Fernandes, Sara C. Cunha (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening
Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Heng Yao, Xuqiao Jin, Mingxin Feng, Guoqian Xu, Peng Zhang, Yulin Fang, Tengfei Xu, Jiangfei Meng (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Impact of NSLAB on Kazakh cheese flavor
Publication date: Available online 23 March 2021Source: Food Research InternationalAuthor(s): Shan Li, Yandie Li, Zixuan Du, Baokun Li, Yue Liu, Yunyun Gao, Yan Zhang, Kaili Zhang, Qingling Wang, Shiling Lu, Juan Dong, Hua Ji, Yuhui Li (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
Publication date: Available online 23 March 2021Source: Food Research InternationalAuthor(s): Xiaoxu Luan, Meiqin Feng, Jian Sun (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Effect of 405-nm light-emitting diode on environmental tolerance of Cronobacter sakazakii in powdered infant formula
Publication date: Available online 24 March 2021Source: Food Research InternationalAuthor(s): Zhanwen Zheng, Yawen Xie, Sheng Ma, Junhong Tu, Jiahui Li, Sen Liang, Yunfeng Xu, Chao Shi (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid
Publication date: Available online 26 March 2021Source: Food Research InternationalAuthor(s): Shuai Ren, M. Monica Giusti (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations
Publication date: Available online 26 March 2021Source: Food Research InternationalAuthor(s): Marine Penland, Jérôme Mounier, Audrey Pawtowski, Sylvie Treguer, Stéphanie-Marie Deutsch, Monika Coton (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity
Publication date: Available online 26 March 2021Source: Food Research InternationalAuthor(s): Carmen Diez-Simon, Charlotte Eichelsheim, Doris M. Jacobs, Roland Mumm, Robert D. Hall (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
Biogenic amines levels in food processing: Efforts for their control in foodstuffs
Publication date: Available online 26 March 2021Source: Food Research InternationalAuthor(s): Yari Jaguey-Hernández, Karina Aguilar-Arteaga, Deyanira Ojeda-Ramirez, Javier Añorve-Morga, Luis Guillermo González Olivares, Araceli Castañeda Ovando (Source: Food Research International)
Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research
