Application of a novel phage vB_SalS-LPSTLL for the biological control of Salmonella in foods
Publication date: Available online 4 June 2021Source: Food Research InternationalAuthor(s): Yating Guo, Jie Li, Md. Sharifull Islam, Ting Yan, Yang Zhou, Lu Liang, Ian F. Connerton, Kai Deng, Jinquan Li (Source: Food Research International)
Source: Food Research International - June 4, 2021 Category: Food Science Source Type: research
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
Publication date: Available online 3 June 2021Source: Food Research InternationalAuthor(s): Wei Qian, Zhen-Ming Lu, Li-Juan Chai, Xiao-Juan Zhang, Qi Li, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu (Source: Food Research International)
Source: Food Research International - June 3, 2021 Category: Food Science Source Type: research
Biotransformation of linoleic acid into different metabolites by food derived Lactobacillus plantarum 12-3 and in silico characterization of relevant reactions
Publication date: Available online 3 June 2021Source: Food Research InternationalAuthor(s): Tariq Aziz, Abid Sarwar, Jalal ud Din, Sam Al Dalali, Ayaz Ali Khan, Zia Ud Din, Zhennai Yang (Source: Food Research International)
Source: Food Research International - June 3, 2021 Category: Food Science Source Type: research
Protective and ameliorating effects of probiotics against diet-induced obesity: a review
Publication date: Available online 2 June 2021Source: Food Research InternationalAuthor(s): Chao Tang, Liangyu Kong, Mengyuan Shan, Zhaoxin Lu, Yingjian Lu (Source: Food Research International)
Source: Food Research International - June 2, 2021 Category: Food Science Source Type: research
Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging
Publication date: Available online 2 June 2021Source: Food Research InternationalAuthor(s): Xue Chen, Wenwen Chen, Xiao Lu, Yanwei Mao, Xin Luo, Guoxing Liu, Lixian Zhu, Yimin Zhang (Source: Food Research International)
Source: Food Research International - June 2, 2021 Category: Food Science Source Type: research
Metabolism of flavonoids and lignans by lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Ana Ruiz de la Bastida, Angela Peirotén, Susana Langa, Inmaculada Alvaréz, Juan Luis Arqués, José Mª Landete (Source: Food Research International)
Source: Food Research International - June 1, 2021 Category: Food Science Source Type: research
Microflora and umami alterations of different packaging material preserved mushroom (Flammulina filiformis) during cold storage
Publication date: Available online 1 June 2021Source: Food Research InternationalAuthor(s): Donglu Fang, Chaofan Wang, Zilong Deng, Ning Ma, Qiuhui Hu, Liyan Zhao (Source: Food Research International)
Source: Food Research International - June 1, 2021 Category: Food Science Source Type: research
Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality
Publication date: Available online 1 June 2021Source: Food Research InternationalAuthor(s): Andrea K. Stone, Saakshi Parolia, James D. House, Ning Wang, Michael T. Nickerson (Source: Food Research International)
Source: Food Research International - June 1, 2021 Category: Food Science Source Type: research
Margarines: historical approach, technological aspects, nutritional profile, and global trends
Publication date: Available online 1 June 2021Source: Food Research InternationalAuthor(s): Thaís Jordânia Silva, Daniel Barrera-Arellano, Ana Paula Badan Ribeiro (Source: Food Research International)
Source: Food Research International - June 1, 2021 Category: Food Science Source Type: research
Isolation, characterization and comparison of lytic Epseptimavirus phages targeting Salmonella
Publication date: Available online 1 June 2021Source: Food Research InternationalAuthor(s): Cong Cong, Wei BingDong, Cui HuiJing, Li XiaoYu, Yuan YuYu, Wang LiLi, Li ShuYing, Xu YongPing (Source: Food Research International)
Source: Food Research International - June 1, 2021 Category: Food Science Source Type: research
Salmonella Inactivation and Rapid Cooling of Fresh Cut Apples by Plasma Integrated Low-Pressure Cooling
Publication date: Available online 1 June 2021Source: Food Research InternationalAuthor(s): Abdullahi M. Adam, Barun Yadav, Amritha Prasad, Bina Gautam, Ying Tsui, M.S. Roopesh (Source: Food Research International)
Source: Food Research International - June 1, 2021 Category: Food Science Source Type: research
Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Andrea Aleixandre, Yaiza Benavent-Gil, Elena Velickova, Cristina M. Rosell (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Ana K. F. Leite, Thatyane V. Fonteles, Thaiz B.A.R. Miguel, Giselle Silvestre da Silva, Edy Sousa de Brito, Elenilson G. Alves Filho, Fabiano A.N. Fernandes, Sueli Rodrigues (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
Indian Oil Sardine (Sardinella longiceps) gut derived Bacillus safensis SDG14 with enhanced probiotic competence for food and feed applications
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Bindiya Ellathuparambil Saidumohamed, Sarita Ganapathy Bhat (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Zijian Liang, Hang Zhi, Zhongxiang Fang, Pangzhen Zhang (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
