Inhibitory effects of Flavourzyme on biofilm formation, quorum sensing, and virulence genes of foodborne pathogens Salmonella Typhimurium and Escherichia coli
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Shamsun Nahar, Ha Lim Jeong, Younsoo Kim, Angela Jie-won Ha, Pantu Kumar Roy, Si Hong Park, Md. Ashrafudoulla, Md. Furkanur Rahman Mizan, Sang-Do Ha (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
Efficient chemical hydrophobization of lactic acid bacteria – one-step formation of double emulsion
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Xiaoyi Jiang, Elhamalsadat Shekarforoush, Musemma Kedir Muhammed, Kathryn Whitehead, Adam Cohen Simonsen, Nils Arneborg, Jens Risbo (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Guanmian Wei, Joe M Regenstein, Peng Zhou (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Devin J. Rose, Rachana Poudel, Mallory J. Van Haute, Qinnan Yang, Lei Wang, Mukti Singh, Sean Liu (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour
Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Livia Dias de Queirós, Fernanda Furlan Gonçalves Dias, Amanda Rejane Alves de Ávila, Juliana Alves Macedo, Gabriela Alves Macedo, Juliana Maria Leite Nobrega de Moura Bell (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
Homologous Overexpression of Genes in Cordyceps militaris Improves the Production of Polysaccharides
Publication date: Available online 29 May 2021Source: Food Research InternationalAuthor(s): Yifeng Wang, Xi Yang, Ping Chen, Shengli Yang, Hui Zhang (Source: Food Research International)
Source: Food Research International - May 31, 2021 Category: Food Science Source Type: research
Incorporation of Avocado Peel Extract to Reduce Cooking-Induced Hazards in Beef and Soy Burgers: A Clean Label Ingredient
Publication date: Available online 29 May 2021Source: Food Research InternationalAuthor(s): Igor Trujillo-Mayol, M. Madalena C. Sobral, Olga Viegas, Sara C. Cunha, Julio Alarcón-Enos, Olívia Pinho, Isabel M.P.L.V.O. Ferreira (Source: Food Research International)
Source: Food Research International - May 30, 2021 Category: Food Science Source Type: research
Effect of Antarctic Krill Phospholipid (KOPL) on High Fat Diet-Induced Obesity in Mice
Publication date: Available online 29 May 2021Source: Food Research InternationalAuthor(s): Xingwei Xiang, Xiaoling Zhou, Wenjie Wang, Yufang Zhou, Xuxia Zhou, Shanggui Deng, Bin Zheng, Zhengshun Wen (Source: Food Research International)
Source: Food Research International - May 30, 2021 Category: Food Science Source Type: research
High-performance thin-layer chromatography and direct analysis in real time-high resolution mass spectrometry of non-extractable polyphenols from tropical fruit peels
Publication date: Available online 29 May 2021Source: Food Research InternationalAuthor(s): Gloria Domínguez-Rodríguez, Merichel Plaza, María Luisa Marina (Source: Food Research International)
Source: Food Research International - May 30, 2021 Category: Food Science Source Type: research
The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates
Publication date: Available online 29 May 2021Source: Food Research InternationalAuthor(s): Morten V. Christiansen, Gregory N. Smith, Erik S. Brok, Martin Schmiele, Lilia Ahrné (Source: Food Research International)
Source: Food Research International - May 30, 2021 Category: Food Science Source Type: research
Evaluation of lipid profiles in three species of ascidians using UPLC-ESI-Q-TOF-MS-based lipidomic study
Publication date: Available online 29 May 2021Source: Food Research InternationalAuthor(s): Qing Hou, Yuting Huang, Linhong Jiang, Kai Zhong, Yina Huang, Hong Gao, Qian Bu (Source: Food Research International)
Source: Food Research International - May 30, 2021 Category: Food Science Source Type: research
An innovative model for describing oil penetration into the doughnut crust during hot air frying
Publication date: Available online 29 May 2021Source: Food Research InternationalAuthor(s): Arash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki (Source: Food Research International)
Source: Food Research International - May 30, 2021 Category: Food Science Source Type: research
Prediction of in-vitro glycemic responses of biscuits in an engineered small intestine system
Publication date: Available online 29 May 2021Source: Food Research InternationalAuthor(s): SR. Priyadarshini, J.A. Moses, C. Anandharamakrishnan (Source: Food Research International)
Source: Food Research International - May 30, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: June 2021Source: Food Research International, Volume 144Author(s): (Source: Food Research International)
Source: Food Research International - May 28, 2021 Category: Food Science Source Type: research
The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems
Publication date: Available online 26 May 2021Source: Food Research InternationalAuthor(s): Siqi Li, Aiqian Ye, Harjinder Singh (Source: Food Research International)
Source: Food Research International - May 27, 2021 Category: Food Science Source Type: research
