2021Academic literature51 citations Open Access

Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France

Iuri Yudi Furukita Baptista, Dominique Valentin, Erick Saldaña +1

International Journal of Gastronomy and Food Science

Sensory Analysis and Statistical Methods

DOI →Full text →

2021Academic literature51 citations8 claims extractedDOI

Impact of different drying methods on the drying time, energy, and quality of green peas

Mohammad Kaveh, Yousef Abbaspour‐Gilandeh, Hamideh Fatemi +1

Journal of Food Processing and Preservation

Research Library

Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France

Impact of different drying methods on the drying time, energy, and quality of green peas

Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions

Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system

The anti-diabetic effects of betanin in streptozotocin-induced diabetic rats through modulating AMPK/SIRT1/NF-κB signaling pathway

Clean Label in Bread

Appropriate use of essential oils and their components in the management of upper respiratory tract symptoms in patients with COVID-19

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

An Update on Phytochemicals and Pharmacological Activities of the Genus Persicaria and Polygonum

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System

Global water and energy losses from consumer avoidable food waste

The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)

When Water Turns Deadly: Investigating Source Identification and Quality of Drinking Water in Piwoyi Community of Federal Capital Territory, Abuja Nigeria.

Water, sanitation, and hygiene as a priority intervention for stunting in under-five children in northwest Ethiopia: a community-based cross-sectional study

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility

Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods

Reducing Food Waste in the Retail Supply Chains by Improving Efficiency of Logistics Operations

Distribution of virulence and antibiotic resistance genes in Campylobacter jejuni and Campylobacter coli isolated from broiler chickens in Tunisia

Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Chemical Composition and Antibacterial and Antioxidant Activity of a Citrus Essential Oil and Its Fractions

Krill oil microencapsulation: Antioxidant activity, astaxanthin retention, encapsulation efficiency, fatty acids profile, in vitro bioaccessibility and storage stability

Not eating is a loss: How familiarity influences local food consumption

Effect of n-3 (Omega-3) Polyunsaturated Fatty Acid Supplementation on Metabolic and Inflammatory Biomarkers and Body Weight in Patients with Type 2 Diabetes Mellitus: A Systematic Review and Meta-Analysis of RCTs

Walnut (Juglans regia L.) Volatile Compounds Indicate Kernel and Oil Oxidation

The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

Research progress on the antioxidant biological activity of beer and strategy for applications

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying

Carbohydrate-active enzymes from Akkermansia muciniphila break down mucin O-glycans to completion

The structure of human sweetness

Correlation between the structures of natural polysaccharides and their properties in regulating gut microbiota: Current understanding and beyond

Enhancing Animal Production through Smart Agriculture: Possibilities, Hurdles, Resolutions, and Advantages

Foodborne Illnesses from Leafy Greens in the United States: Attribution, Burden, and Cost

Strategies to enhance stress tolerance in lactic acid bacteria across diverse stress conditions

Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods

Magnesium Matters: A Comprehensive Review of Its Vital Role in Health and Diseases

Food waste generation and its industrial utilization: An overview

Novel Technologies for Shelf-Life Extension of Food Products as a Competitive Advantage: A Review

Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

The global burden of enteric fever, 2017–2021: a systematic analysis from the global burden of disease study 2021

Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation

Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction

Antimicrobial Properties of Colostrum and Milk

Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains

Targeting the Labile Iron Pool with Engineered DFO Nanosheets to Inhibit Ferroptosis for Parkinson's Disease Therapy