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Research Library · 240,945 Papers · Foodgeist

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Research Library

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

240,945 PEER-REVIEWED PAPERS · CONTINUOUSLY UPDATED

SOURCEAll Academic Medical

SORTMost cited Most recent

PERIODAll time Last 5y Last 10y Last 20y

2022Academic literature51 citations Open Access

Overview of VBNC, a survival strategy for microorganisms

Özge Kaygusuz, Cihan Darcan, Ergin Kariptaş

3 Biotech

Vibrio bacteria research studies

DOI →Full text →

2022Academic literature51 citationsDOI

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking

Munkh‐Amgalan Gantumur, Muhammad Hussain, Jinzhe Li +7

Food Research International

Proteins in Food Systems

Research Library

Overview of VBNC, a survival strategy for microorganisms

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking

4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing

Colour change kinetics of pumpkin (Cucurbita moschata) slices during convective air drying and bioactive compounds of the dried products

Improving modification of structures and functionalities of food macromolecules by novel thermal technologies

Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate

Determination and extraction of acrylamide in processed food samples using alkanol-based supramolecular solvent-assisted dispersive liquid-liquid microextraction coupled with spectrophotometer: Optimization using factorial design

Evaluation of Probiotic and Antidiabetic Attributes of Lactobacillus Strains Isolated From Fermented Beetroot

Don't waste that free lettuce! Impact of BOGOF promotions on retail profit and food waste

Ultrasound-reinforced encapsulation of proanthocyanidin by chitosan-chondroitin sulfate nanosystem

pH-indicative Films Based on Chitosan–PVA/Sepiolite and Anthocyanin from Red Cabbage: Application in Milk Packaging

Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill.

Biogenic Selenium Nanoparticles and Their Anticancer Effects Pertaining to Probiotic Bacteria—A Review

Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices

Effects of regulatory policy mixes on traceability adoption in wholesale markets: Food safety inspection and information disclosure

FT-IR Method Limitations for β-Glucan Analysis

Selenoproteins in the Human Placenta: How Essential Is Selenium to a Healthy Start to Life?

Current trends in the preparation, characterization and applications of oat starch — A review

Melatonin relieves hepatic lipid dysmetabolism caused by aging via modifying the secondary bile acid pattern of gut microbes

Lycopene alleviates di(2-ethylhexyl) phthalate-induced splenic injury by activating P62-Keap1-NRF2 signaling

Improvement of the QuEChERS method coupled with GC–MS/MS for the determination of pesticide residues in fresh fruit and vegetables

Prevalence of Zinc Deficiency in Inflammatory Bowel Disease: A Systematic Review and Meta-Analysis

Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies

Vitamin C Supplementation for the Treatment of COVID-19: A Systematic Review and Meta-Analysis

High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800

Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review

Chlorella pyrenoidosa Polysaccharides as a Prebiotic to Modulate Gut Microbiota: Physicochemical Properties and Fermentation Characteristics In Vitro

Punicalagin Protects against Diabetic Liver Injury by Upregulating Mitophagy and Antioxidant Enzyme Activities

Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed

Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread

Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

Effects of selenium fertilizer application and tomato varieties on tomato fruit quality: A meta-analysis

Determination of pesticide residues in chilli and Sichuan pepper by high performance liquid chromatography quadrupole time-of-flight mass spectrometry

The impact of food culture on patronage intention of visitors: the mediating role of satisfaction

Reactive Oxygen Species in the Adverse Outcome Pathway Framework: Toward Creation of Harmonized Consensus Key Events

Children who are HIV-exposed and uninfected: evidence for action

Dielectric barrier discharge cold plasma combined with cross-linking: An innovative way to modify the multi-scale structure and physicochemical properties of corn starch

Punicic Acid and Its Role in the Prevention of Neurological Disorders: A Review

Clean water, sanitation and under-five children diarrhea incidence: Empirical evidence from the South Africa’s General Household Survey

Infections Caused by Free-Living Amoebae

Mobile Genetic Elements of Vibrio cholerae and the Evolution of Its Antimicrobial Resistance

Recombinant lactic acid bacteria as promising vectors for mucosal vaccination

Stenotrophomonas maltophilia bacteremia in children: risk factors and mortality rate

Prevalence, Trends, and Socioeconomic Determinants of Coexisting Forms of Malnutrition Amongst Children under Five Years of Age in Pakistan

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Biological properties of terpinolene evidenced by in silico, in vitro and in vivo studies: A systematic review

Dietary intake of trans fatty acids and breast cancer risk in 9 European countries

In Vitro Antimicrobial Activity of Lavender, Mint, and Rosemary Essential Oils and the Effect of Their Vapours on Growth of Penicillium spp. in a Bread Model System

Encapsulation of luteolin using oxidized lotus root starch nanoparticles prepared by anti-solvent precipitation

Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu