Current Research in Food Science

Title Publication Date Language Citations
Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO's gastrointestinal model2020/06/01English22
Nitrite and nitrate in meat processing: Functions and alternatives2023/01/01English22
Synthesis, characterization and application of antibacterial lactoferrin nanoparticles2022/01/01English21
Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability2020/06/01English21
Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration2020/11/01English21
Identifying type of sugar adulterants in honey: Combined application of NMR spectroscopy and supervised machine learning classification2022/01/01English21
Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates2021/01/01English20
Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index2022/01/01English20
Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique2021/01/01English20
Structure-activity relationship of dietary flavonoids on pancreatic lipase2023/01/01English20
Polyphenol oxidase and enzymatic browning in apricot (Prunus armeniaca L.): Effect on phenolic composition and deduction of main substrates2022/01/01English20
Principal component analysis of hyperspectral data for early detection of mould in cheeselets2021/01/01English20
HPLC-PDA-MS/MS as a strategy to characterize and quantify natural pigments from microalgae2020/11/01English20
Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces2020/11/01English20
Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents2022/01/01English20
Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents2021/01/01English20
Effect of piperine on the mitigation of obesity associated with gut microbiota alteration2022/01/01English19
A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes2021/01/01English19
UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V2022/01/01English19
Food for the elderly based on sensory perception: A review2022/01/01English18
Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail2020/06/01English18
Techno-functional characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India2020/11/01English18
Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review2022/01/01English18
State of the art in total pulse production in major states of India using ARIMA techniques2021/01/01English18
Application of bio-inspired optimization algorithms in food processing2022/01/01English18
Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach2022/01/01English17
Fabrication of γ-cyclodextrin-Based metal-organic frameworks as a carrier of cinnamaldehyde and its application in fresh-cut cantaloupes2022/01/01English17
Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire2020/11/01English17
Physical chemistry of gastric digestion of proteins gels2020/06/01English17
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets2022/01/01English17