2021Academic literature57 citations3 claims extractedDOI

Chemical and biological properties of cocoa beans affected by processing: a review

Noor Ariefandie Febrianto, Sunan Wang, Fan Zhu

Critical Reviews in Food Science and Nutrition

Food Chemistry and Fat Analysis

Cocoa (<i>Theobroma cacao</i> L.) is widely cultivated in tropical countries. The cocoa beans are a popular ingredient of confectionery. Cocoa beans contain various chemicals that contribute to their...

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2021Academic literature57 citations Open Access

Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Sara Windholtz, Pascaline Redon, Soizic Lacampagne +7

Research Library

Chemical and biological properties of cocoa beans affected by processing: a review

Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Role of probiotics in prevention and treatment of enteric infections: a comprehensive review

Studying the drying characteristics and quality attributes of chili pepper at different maturity stages: Experimental and mechanistic model

The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology

Shrinkage, effective diffusion coefficient, surface transfer coefficients and their factors during solar drying of food products – A review

Food waste in Australian households: Role of shopping habits and personal motivations

Potential climate benefits of reusable packaging in food delivery services. A Chinese case study

Effectiveness of different type of washing agents on reduction of pesticide residues in orange (Citrus sinensis)

Tracking and analysing social interactions in dairy cattle with real-time locating system and machine learning

Shelf-life extension of sweet basil leaves by edible coating with thyme volatile oil encapsulated chitosan nanoparticles

Cumulative risk assessment of dietary exposure to triazole fungicides from 13 daily-consumed foods in China

Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation

Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production

Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration

Probiotic-fermented black tartary buckwheat alleviates hyperlipidemia and gut microbiota dysbiosis in rats fed with a high-fat diet

Genetic tools for the development of recombinant lactic acid bacteria

Solid-in-Oil-in-Water Emulsion: An Innovative Paradigm to Improve Drug Stability and Biological Activity

Exopolysaccharides produced by Pediococcus acidilactici MT41-11 isolated from camel milk: Structural characteristics and bioactive properties

An overview of chia seed (Salvia hispanica L.) bioactive peptides’ derivation and utilization as an emerging nutraceutical food

Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread

Health Benefits Related to Tree Nut Consumption and Their Bioactive Compounds

Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles

Difference between kwashiorkor and marasmus: Comparative meta-analysis of pathogenic characteristics and implications for treatment

Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes

Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk

Ultrasound-assisted extraction conditions optimisation using response surface methodology from Mitragyna speciosa (Korth.) Havil leaves

Exploring the multi-dimensionality of authenticity in dining experiences using online reviews

High internal phase emulsions stabilized solely by soy protein isolate

Entrapment of rosemary extract by liposomes formulated by Mozafari method: physicochemical characterization and optimization

Effects of short birth spacing on birth-order differences in child stunting: Evidence from India

Wilson disease tissue classification and characterization using seven artificial intelligence models embedded with 3D optimization paradigm on a weak training brain magnetic resonance imaging datasets: a supercomputer application

Precision long-read metagenomics sequencing for food safety by detection and assembly of Shiga toxin-producing Escherichia coli in irrigation water

Phylogroup stability contrasts with high within sequence type complex dynamics of Escherichia coli bloodstream infection isolates over a 12-year period

Interpretation of Epidemiological Data Using Multiple Correspondence Analysis and Log-linear Models

Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities

The rationale for selenium supplementation in inflammatory bowel disease: A mechanism-based point of view

Iron overload induces apoptosis of osteoblast cells via eliciting ER stress-mediated mitochondrial dysfunction and p-eIF2α/ATF4/CHOP pathway in vitro

Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

What is a traditional food? Conceptual evolution from four dimensions

Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels

No pesticide-free Switzerland

Gastronomy tourism: A brief introduction

Development and validation of a food and nutrition literacy questionnaire for Chinese school-age children

Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract

The aryl hydrocarbon receptor in liver inflammation

Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles

Microalgae and Cyanobacteria Strains as Producers of Lipids with Antibacterial and Antibiofilm Activity

Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum)

Long-chain monounsaturated fatty acids improve endothelial function with altering microbial flora