The effect of nerve cells on the intestinal barrier function and the influence of human milk oligosaccharides (hMOs) on the intestinal neuro-epithelial crosstalk

2024-9-1

Cellulose as a Sustainable Scaffold Material in Cultivated Meat Production

2024-9-1

Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk

2024-9-1

Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.

2024-9-1

Machine Learning Tools for Peptide Bioactivity Evaluation – Implications for Cell Culture Media Optimization and the Broader Cultivated Meat Industry

2024-9-1

A study on the improvement of lipid metabolism disorders in the treatment of hyperprolactinemia rats with liver-depression by Sini San based on AKT1/TNF/IL6 signaling pathway

2024-9-1

Treatment of water extract of green tea during kale cultivation using a home vertical farming appliance conveyed catechins into kale and elevated glucosinolate contents

2024-9-1

Advances in development of long-term embryonic stem cell-like cultures from a marine fish, Sciaenops ocellatus

2024-9-1

Exploring the relationship between metal ion valency and electron transfer in copigmentation processes of cyanidin-3-O-glucoside in simulated fruit wine solutions

2024-9-1

The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea

2024-9-1

Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste

2024-9-1

Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed

2024-9-1

Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity

2024-9-1

Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1

2024-9-1

Effects of Daylily Extract Microcapsule on the Quality and Gel Properties of Steamed Fish Cake-a Surimi-based Product

2024-9-1

Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS

2024-9-1

Effects of yeast cultures on meat quality, flavor composition and rumen microbiota in lambs

2024-9-1

Optimal fermentation conditions for growth and recombinant protein production in Pichia pastoris: Strain selection, ploidy level and carbon source

2024-9-1

Tracing Pistachio Nuts’ Origin and Irrigation Practices through Hyperspectral Imaging

2024-9-1

A Critical Review of Consumer Responsibility in Promoting Sustainable Cocoa Production

2024-8-1

Novel formulations for developing fresh hybrid cheese analogues utilizing fungal- fermented brewery side-stream flours

2024-8-1

Enhancing Consumer Sensory Science Approach Through Augmented Virtuality

2024-8-1

Chitosan dual gel-like functionalized with flavonoid extract and cinnamaldehyde oil using dual cross-linking agents: Characterization, antioxidant, and antimicrobial effects

2024-8-1

Assessment of polyphenols in purple and red rice bran: phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes

2024-8-1

Effect of saturated and unsaturated fat on the physical properties of plant-based cheese

2024-8-1

Integrated HS-GC–IMS and UPLC-Q-Orbitrap HRMS-based metabolomics revealed the characteristics and differential volatile and nonvolatile metabolites of different citrus peels

2024-5-1

Revealing the mechanism of the lutein protective function of epicatechin-fructan glycosylated soybean protein isolate

2024-5-1

In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown

2024-5-1

Enzymatic degradation of pea fibers changes pea protein concentrate functionality

2024-5-1

Data-independent acquisition-based SWATH-MS proteomics profiling to decipher the impact of farming system and chicken strain and discovery of biomarkers of authenticity in organic versus antibiotic-free chicken meat

2024-5-1

Efficient biosynthesis of transglutaminase in Streptomyces mobaraensis via systematic engineering strategies

2024-5-1

Machine learning identification of edible vegetable oils from fatty acid compositions and hyperspectral images

2024-4-1

Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping

2024-4-1

Composite alginate-based hydrogel delivery of antioxidant pumpkin protein hydrolysate in simulated gastrointestinal condition

2024-4-1

Coffee, tea, and cocoa in obesity prevention: mechanisms of action and future prospects

2024-4-1

Phenotypic characterization and genomic analysis of Limosilactobacillus fermentum phage

2024-4-1

Tryptophan metabolic pathway plays a key role in the stress-induced emotional eating

2024-4-1

A Critical Review of the bioactive ingredients and biological functions of Camellia Oleifera oil

2024-4-1

Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand

2024-3-1

Wood cauliflower mushroom (Sparassis crispa) suppresses the body weight and visceral fat increased by ovariectomy in mice

2024-3-1

Nutritional profile of plant-based dairy alternatives in the Swedish market

2024-3-1

Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.)

2024-3-1

Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables

2024-3-1

The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives

2024-3-1

Bridging the gap in antioxidant activity of flavonoids: Correlating the oxidation of human plasma with chemical and cellular assays

2024-3-1

Interaction mechanisms of edible film ingredients and their effects on food quality

2024-2-1

Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towards Tenebrio Molitor larvae oil

2024-2-1

Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis

2024-2-1

The reality of the use of growth hormones in fish (Rui (Labeo rohita), Catla (Catla catla), and Monosex Tilapia (Oreochromis niloticus) production

2024-2-1

A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics ofsausage

2024-2-1