2021Academic literature55 citations3 claims extractedDOI

Antifungal and mycotoxin detoxification ability of essential oils: A review

Jing Cai, Rong Yan, Jichao Shi +4

Phytotherapy Research

Essential Oils and Antimicrobial Activity

With increased popular awareness of food safety and environmental protection, plant essential oil has attracted interest due to the absence of residue, its high efficiency, antioxidant, immune...

DOI →

2021Academic literature55 citations Open Access

The Interface of <i>Vibrio cholerae</i> and the Gut Microbiome

Jennifer Y. Cho, Rui Liu, John C. Macbeth +1

Gut Microbes

Research Library

Antifungal and mycotoxin detoxification ability of essential oils: A review

The Interface of <i>Vibrio cholerae</i> and the Gut Microbiome

Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review

Clinical outcomes of Stenotrophomonas maltophilia infection treated with trimethoprim/sulfamethoxazole, minocycline, or fluoroquinolone monotherapy

Probiotic yeast BR14 ameliorates DSS-induced colitis by restoring the gut barrier and adjusting the intestinal microbiota

Comparison of bioaccessibility of astaxanthin encapsulated in starch-based double emulsion with different structures

Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten

Assessment of impact of pulsed electric field on functional, rheological and structural properties of vital wheat gluten

Dietary Fats High in Linoleic Acids Impair Antitumor T-cell Responses by Inducing E-FABP–Mediated Mitochondrial Dysfunction

Role of IgA in the early-life establishment of the gut microbiota and immunity: Implications for constructing a healthy start

Punicalagin in Cancer Prevention—Via Signaling Pathways Targeting

The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products

Performance Prediction Using Cross Validation (GridSearchCV) for Stunting Prevalence

Investigating Spatial Effects through Machine Learning and Leveraging Explainable AI for Child Malnutrition in Pakistan

Roles and mechanisms of copper homeostasis and cuproptosis in osteoarticular diseases

Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field

Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu

The force of Zein self-assembled nanoparticles and the application of functional materials in food preservation

Bile salt hydrolase: The complexity behind its mechanism in relation to lowering-cholesterol lactobacilli probiotics

The Integration of the Internet of Things, Artificial Intelligence, and Blockchain Technology for Advancing the Wine Supply Chain

Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties

An Ethereum-Based Distributed Application for Enhancing Food Supply Chain Traceability

Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo

Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties

Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels

Effect of ultrasound treatment on interactions of whey protein isolate with rutin

Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems

Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion

Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies

Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins

Information Technology, Food Service Quality and Restaurant Revisit Intention

Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Design and advanced characterization of quercetin-loaded nano-liposomes prepared by high-pressure homogenization

Fabrication of dry S/O/W microcapsule and its probiotic protection against different stresses

Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin

Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

Holistic Strategies to Control Salmonella Infantis: An Emerging Challenge in the European Broiler Sector

Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt

Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch

Wine acidification methods: a review

Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage

Managing food security using blockchain-enabled traceability system

Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interaction

Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking

Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying

Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel

Global food loss and waste embodies unrecognized harms to air quality and biodiversity hotspots

Impact of molecular weight and deacetylation degree of chitosan on the bioaccessibility of quercetin encapsulated in alginate/chitosan-coated zein nanoparticles