2024Academic literature45 citations Open Access

Nielsen's Food Analysis

Food science text series

Biochemical Analysis and Sensing Techniques

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2024Academic literature45 citationsDOI

A scoping review of the literature examining consumer acceptance of upcycled foods

Peng Lu, Jean A. Parrella, Zhihong Xu +1

Food Quality and Preference

Food Waste Reduction and Sustainability

Upcycled foods are a promising solution to reduce food waste because the upcycling process involves transforming food by-products and waste materials into new and edible food products. Consumers tend...

Research Library

Nielsen's Food Analysis

A scoping review of the literature examining consumer acceptance of upcycled foods

Antibacterial κ-carrageenan/konjac glucomannan-based edible hydrogel film containing Salmonella phage PBSE191 and its application in chicken meat

Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin

Challenges and Perspectives for Integrating Quinoa into the Agri-Food System

Composition and functional properties of hemp seed protein isolates from various hemp cultivars

Intravenous Vitamin C for Patients Hospitalized With COVID-19

Utilization of diverse oligosaccharides for growth by Bifidobacterium and Lactobacillus species and their in vitro co-cultivation characteristics

Alpha-Linolenic Acid and Cardiovascular Events: A Narrative Review

Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion

Konjac Glucomannan: An Emerging Specialty Medical Food to Aid in the Treatment of Type 2 Diabetes Mellitus

Targeted release of soybean peptide from CMC/PVA hydrogels in simulated intestinal fluid and their pharmacokinetics

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome

Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics

Fungal volatiles have physiological properties

Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter

Development and characterization of a novel sodium alginate based active film supplemented with Lactiplantibacillus plantarum postbiotic

Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)

Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan

Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion

The management and prevention of food losses and waste in low- and middle-income countries: A mini-review in the Africa region

Oral polysaccharide-coated liposome-modified double-layered nanoparticles containing anthocyanins: preparation, characterization, biocompatibility and evaluation of lipid-lowering activity in vitro

Effects of glycerol and PVA on gelatin/Gum Arabic aerogels: Microstructure, mechanical properties, and applications for food monitoring

Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi

Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification

Factors Affecting the Vitamin C Dose-Concentration Relationship: Implications for Global Vitamin C Dietary Recommendations

Copper chaperone antioxidant 1: multiple roles and a potential therapeutic target

Anti-oxidant and anti-inflammatory effects of ellagic and punicic acid in an in vitro model of cardiac fibrosis

Assessment of sensory and nutritional attributes of foxtail millet-based food products

Extraction, Physicochemical Properties, Functional Activities and Applications of Inulin Polysaccharide: a Review

White finger millet starch: Hydrothermal and microwave modification and its characterisation

Multivitamin Supplementation Improves Memory in Older Adults: A Randomized Clinical Trial

Umami-BERT: An interpretable BERT-based model for umami peptides prediction

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough

The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application

Zinc: an essential trace element for human health and beyond

<scp>MAD</scp> water: Integrating modular, adaptive, and decentralized approaches for water security in the climate change era

Arabinoxylan source and xylanase specificity influence the production of oligosaccharides with prebiotic potential

Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties

A Review on Nutritional and Health Benefits of Millets

Genomic attributes of Vibrio cholerae O1 responsible for 2022 massive cholera outbreak in Bangladesh

The Cross-Communication of Cuproptosis and Regulated Cell Death in Human Pathophysiology

Probiotic-driven advancement: Exploring the intricacies of mineral absorption in the human body

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Coupling <i>in vitro</i> food digestion with <i>in vitro</i> epithelial absorption; recommendations for biocompatibility

Variation in quality of grains used in malting and brewing

Temperature Induced Gelation and Antimicrobial Properties of Pluronic F127 Based Systems

A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources