2022Academic literature69 citations6 claims extractedDOI

Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy

Naveed Mahmood, Yanhong Liu, Zeeshan Munir +2

LWT

Food Drying and Modeling

In order to solve the big challenge of cracking during paddy drying, this research revealed the application of hot air assisted radio frequency (HA-RF) drying technology on paddy grains based on its...

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2021Academic literature69 citations3 claims extracted Open Access

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Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy

Buffalo Milk as a Source of Probiotic Functional Products

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study

The extracellular contractile injection system is enriched in environmental microbes and associates with numerous toxins

Rapid determination of multi-antibiotic residues in honey based on modified QuEChERS method coupled with UPLC–MS/MS

Achromobacter xylosoxidans and Stenotrophomonas maltophilia: Emerging Pathogens Well-Armed for Life in the Cystic Fibrosis Patients’ Lung

The functional ingredients of quinoa (<i>Chenopodium quinoa</i>) and physiological effects of consuming quinoa: A review

The Probiotic Properties of Lactic Acid Bacteria and Their Applications in Animal Husbandry

Determination of frequency, multiple antibiotic resistance index and resistotype of <i>Salmonella</i> spp. in chicken meat collected from southeast of Iran

Insight on Current Advances in Food Science and Technology for Feeding the World Population

Strides in food texture and hydrocolloids

Neglected and Underutilized Cultivated Crops with Respect to Indigenous African Leafy Vegetables for Food and Nutrition Security

Enteric Fever Diagnosis: Current Challenges and Future Directions

Zinc is an important inter-kingdom signal between the host and microbe

A vast pool of lineage-specific microproteins encoded by long non-coding RNAs in plants

Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process

Polyunsaturated fatty acids as modulators of fat mass and lean mass in human body composition regulation and cardiometabolic health

A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications

Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health

Mortality in septic patients treated with vitamin C: a systematic meta-analysis

Sour taste: receptors, cells and circuits

Five Years of GenoTyphi: Updates to the Global <i>Salmonella</i> Typhi Genotyping Framework

Evaluation of Essential Oils and Extracts of Rose Geranium and Rose Petals as Natural Preservatives in Terms of Toxicity, Antimicrobial, and Antiviral Activity

Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles

Effect of amino acids composing rice protein on rice starch digestibility

Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources

Physicochemical, functional and structural properties of the major protein fractions extracted from Cordyceps militaris fruit body

Effect of probiotic Lactobacillus rhamnosus by-products on gingival epithelial cells challenged with Porphyromonas gingivalis

Does Evidence Exist to Blunt Inflammatory Response by Nutraceutical Supplementation during COVID-19 Pandemic? An Overview of Systematic Reviews of Vitamin D, Vitamin C, Melatonin, and Zinc

Selenium attenuates ischemia/reperfusion injury‑induced damage to the blood‑brain barrier in hyperglycemia through PI3K/AKT/mTOR pathway‑mediated autophagy inhibition

Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)

Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation

Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)

Recent advances in chemical reactivity and biological activities of eugenol derivatives

Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering cellulose lengths

Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Pesticides and pesticide-related products in ambient air in Germany

Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries

Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation

The physical stability of plant-based drinks and the analysis methods thereof

Chemical composition and biological activities of essential oils from <i>Calendula officinalis</i> L. flowers and leaves

Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation

Genetic mechanisms of prebiotic carbohydrate metabolism in lactic acid bacteria: Emphasis on Lacticaseibacillus casei and Lacticaseibacillus paracasei as flexible, diverse and outstanding prebiotic carbohydrate starters

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

The potential role of vitamin C in empowering cancer immunotherapy

Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties