Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage

Samantha Joy D. Valledor, Clarizza May Dioso, Jorge Enrique Vazquez Bucheli +6

Food Microbiology

Probiotics and Fermented Foods

DOI →

2021Academic literature47 citationsDOI

Rheological and thermal properties of oat flours and starch affected by oat lipids

Yuntong Li, Mohammed Obadi, Jialiang Shi +2

Journal of Cereal Science

Food composition and properties

DOI →

Research Library

Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage

Rheological and thermal properties of oat flours and starch affected by oat lipids

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

Remote testing: Sensory test during Covid-19 pandemic and beyond

Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents

Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential

Development of novel cocrystal-based active food packaging by a Quality by Design approach

Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt

Consumer perception of ice cream and frozen desserts in the “better-for-you” category

Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing

Time to achieve delivery of nutrition targets is associated with clinical outcomes in critically ill children

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits

The effects and benefits of arabinoxylans on human gut microbiota – A narrative review

Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism

Flavonoids as Promising Natural Compounds for Combating Bacterial Infections

Anti-Aspergillus niger mechanism of small molecular combinations of essential oils and their application in extending the shelf-life of bread

Chemical Composition, and Antioxidant and Antimicrobial Activity of Oregano Essential Oil

Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes

A comprehensive review on guar gum and its modified biopolymers: Their potential applications in tissue engineering

Flavor characterization of Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachiensis’) with different aging years via sensory and metabolomic approaches

Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity

Effects of Alkaline Extraction pH on Amino Acid Compositions, Protein Secondary Structures, Thermal Stability, and Functionalities of Brewer’s Spent Grain Proteins

Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application

Potential food applications and biological activities of fermented quinoa: A review

Liposomes as Carriers of Bioactive Compounds in Human Nutrition

Millet production, challenges, and opportunities in the Asia-pacific region: a comprehensive review

Multi-strategy dynamic cross-linking to prepare EGCG-loaded multifunctional Pickering emulsion/α-cyclodextrin/konjac glucomannan composite films for ultra-durable preservation of perishable fruits

Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization

Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process

Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion

Valorization of agro-food by-products: Advancing sustainability and sustainable development goals 2030 through functional compounds recovery

Bioavailability of EPA and DHA in humans – A comprehensive review

Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil

Recent advances on the preparation conditions, structural characteristics, physicochemical properties, functional properties and potential applications of dialdehyde starch: A review

Structural characteristics, functional properties and nutritional value of walnut protein by limited enzymatic hydrolysis

Impact of seed priming with Selenium nanoparticles on germination and seedlings growth of tomato

Revisiting the Multifaceted Roles of Bacteriocins

Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property

Current Insights into the Effects of Dietary α-Linolenic Acid Focusing on Alterations of Polyunsaturated Fatty Acid Profiles in Metabolic Syndrome

In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning

Harnessing biosynthesized selenium nanoparticles for recruitment of beneficial soil microbes to plant roots

Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches

Encyclopedia of Food Safety

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace

Preparation of the starch-lipid complexes by ultrasound treatment: Exploring the interactions using molecular docking

Structural changes of starch under different milling degrees affect the cooking and textural properties of rice

Non-sugar sweeteners and cancer: Toxicological and epidemiological evidence

Therapeutic Potential of Gut Microbiota and Its Metabolite Short-Chain Fatty Acids in Neonatal Necrotizing Enterocolitis

Synergistic effects of benzyl isothiocyanate and resveratrol against Listeria monocytogenes and their application in chicken meat preservation