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Research Library · 240,889 Papers · Foodgeist

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Research Library

Name: Foodgeist Research Paper Library
Creator: Foodgeist
License: https://creativecommons.org/publicdomain/zero/1.0/

240,889 PEER-REVIEWED PAPERS · CONTINUOUSLY UPDATED

SOURCEAll Academic Medical

SORTMost cited Most recent

PERIODAll time Last 5y Last 10y Last 20y

2021Academic literature70 citationsDOI

Effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes

Wenzhong Hu, Yuge Guan, Yaru Ji +1

Food Bioscience

Potato Plant Research

Research Library

Effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes

Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides

Prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China: A systematic review and meta-analysis

Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions

Label-free Au NRs-based SERS coupled with chemometrics for rapid quantitative detection of thiabendazole residues in citrus

Anti-inflammatory effect of lavender (Lavandula angustifolia Mill.) essential oil prepared during different plant phenophases on THP-1 macrophages

Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils

A state-of-art review on camel milk proteins as an emerging source of bioactive peptides with diverse nutraceutical properties

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

Community enterprise consumers’ intention to purchase organic rice in Thailand: the moderating role of product traceability knowledge

Lacticaseibacillus rhamnosus GR-1, a.k.a. Lactobacillus rhamnosus GR-1: Past and Future Perspectives

Antioxidant Enzymatic Activities and Growth Response of Quinoa (Chenopodium quinoa Willd) to Exogenous Selenium Application

Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto

Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles

Artemisia scoparia: Traditional uses, active constituents and pharmacological effects

Food safety knowledge, attitudes and practices of food handlers: A cross-sectional study in school kitchens in Espírito Santo, Brazil

Trends in Pediatric Intestinal Failure: A Multicenter, Multinational Study

Evaluation of pesticide residues in fruits and vegetables from the Aegean region of Turkey and assessment of risk to consumers

Formulation engineering of food systems for 3D-printing applications – A review

Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity

Copper as Dietary Supplement for Bone Metabolism: A Review

Engineering Betalain Biosynthesis in Tomato for High Level Betanin Production in Fruits

Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure

Genotype distribution of Acanthamoeba in keratitis: a systematic review

Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries

Effect of maternal and child factors on stunting: partial least squares structural equation modeling

The orbitofrontal cortex, food reward, body weight and obesity

A green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterization

Artificial Sweeteners Negatively Regulate Pathogenic Characteristics of Two Model Gut Bacteria, E. coli and E. faecalis

Feeding intolerance in critically ill patients with COVID-19

Dietary Habits, Selenium, Copper, Zinc and Total Antioxidant Status in Serum in Relation to Cognitive Functions of Patients with Alzheimer’s Disease

‘We and our stories’: constructing food experiences in a UNESCO gastronomy city

Flaxseed oil: Extraction, health benefits and products

Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty

Continuous and pulsed ultrasound-assisted extraction of carob’s antioxidants: Processing parameters optimization and identification of polyphenolic composition

Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation

Chitosan nanoparticles containing limonene and limonene-rich essential oils: potential phytotherapy agents for the treatment of melanoma and breast cancers

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

The next 1000 days: building on early investments for the health and development of young children

Nigeria's water crisis: Abundant water, polluted reality

Selenium dynamics in plants: Uptake, transport, toxicity, and sustainable management strategies

Intestinal Delivery of Probiotics: Materials, Strategies, and Applications

Application of the molecular dynamics simulation GROMACS in food science

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Beneficial effects of linoleic acid on cardiometabolic health: an update

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties

Modified Orange Peel Waste as a Sustainable Material for Adsorption of Contaminants

Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)

Natural energy materials and storage systems for solar dryers: State of the art