2022Academic literature65 citations3 claims extractedDOI

Fiber‐enriched botanicals: A therapeutic tool against certain metabolic ailments

Waseem Khalid, Muhammad Sajid Arshad, Ayesha Jabeen +3

Food Science & Nutrition

Microbial Metabolites in Food Biotechnology

Plant-based foods are natural sources including vegetables, fruits, cereals and legumes. These foods consist of various types of nutrients in which carbohydrate is the basic component. However, some...

DOI →

2022Academic literature65 citationsDOI

Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology

Yutong Zhang, Fei Xu, Qinfei Wang +4

Food Hydrocolloids

Food composition and properties

Research Library

Fiber‐enriched botanicals: A therapeutic tool against certain metabolic ailments

Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology

Intrinsic dietary fibers and the gut microbiome: Rediscovering the benefits of the plant cell matrix for human health

Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties

Encapsulation of rutin in Pickering emulsions stabilized using octenyl succinic anhydride (OSA) modified quinoa, maize, and potato starch nanoparticles

Enteroendocrine cell types that drive food reward and aversion

Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Sensory representation and detection mechanisms of gut osmolality change

Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation

Social and geographic inequalities in water, sanitation and hygiene access in 21 refugee camps and settlements in Bangladesh, Kenya, Uganda, South Sudan, and Zimbabwe

Anti-Cancer Properties of Stevia rebaudiana; More than a Sweetener

Determination of Public Purchasing Power and Brand Image of Cooking Oil Scarcity and Price Increases of Essential Commodities

Food Safety in Sub-Sahara Africa, An insight into Ghana and Nigeria

Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review

Rising Incidence of Legionnaires’ Disease and Associated Epidemiologic Patterns, United States, 1992–2018

Fungicidal properties of ginger (Zingiber officinale) essential oils against Phytophthora colocasiae

Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World

Phytochemicals with activity against methicillin-resistant Staphylococcus aureus

Contribution of Essential Oils to the Fight against Microbial Biofilms—A Review

3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance

A Quantitative Sustainability Assessment of Food Waste Management in the European Union

Diverse LXG toxin and antitoxin systems specifically mediate intraspecies competition in Bacillus subtilis biofilms

Anticancer and antimicrobial potential of enterocin 12a from Enterococcus faecium

Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations

The impact of food supply chain traceability on sustainability performance

Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals

Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products

Anti-inflammatory activity of betalains: A comprehensive review

High-throughput fitness screening and transcriptomics identify a role for a type IV secretion system in the pathogenesis of Crohn’s disease-associated Escherichia coli

DNA walker-mediated biosensor for target-triggered triple-mode detection of Vibrio parahaemolyticus

Bacteriophage ICP1: A Persistent Predator of <i>Vibrio cholerae</i>

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages

Term Infant Formulas Influencing Gut Microbiota: An Overview

Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods

Aberrance of Zinc Metalloenzymes-Induced Human Diseases and Its Potential Mechanisms

Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm

Green marketing in supermarkets: Conventional and digitized marketing alternatives to reduce waste

Quantifying environmental implications of surplus food redistribution to reduce food waste

In vitro and in vivo anticancer effects of syringic acid on colorectal cancer: Possible mechanistic view

Microencapsulated Bifidobacterium bifidum and Lactobacillus gasseri in Combination with Quercetin Inhibit Colorectal Cancer Development in ApcMin/+ Mice

Performance studies on mixed-mode forced convection solar cabinet dryer under different air mass flow rates for drying of cluster fig

Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system

Mechanical force-induced dispersion of starch nanoparticles and nanoemulsion: Size control, dispersion behaviour, and emulsified stability

Salmonella Genomics in Public Health and Food Safety

Construct Food Safety Traceability System for People’s Health Under the Internet of Things and Big Data

Understanding the Impact of Protein–Excipient Interactions on Physical Stability of Spray-Dried Protein Solids