20,679 results in Academic literature

2021Academic literature121 citations10 claims extractedDOI

Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

Rajan Sharma, Savita Sharma, B.N. Dar +1

International Journal of Food Science & Technology

Food composition and properties

Summary Millets are sustainable drought‐resistant crops capable of surviving a wide range of climatic conditions. They are small‐seeded grains rich in proteins, minerals and bioactive compounds...

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2021Academic literature121 citations4 claims extractedDOI

Research Library

Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients

Exclusive Breastfeeding Protects Young Children from Stunting in a Low-Income Population: A Study from Eastern Indonesia

Global food loss and waste estimates show increasing nutritional and environmental pressures

Critical Review of Techniques for Food Emulsion Characterization

The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives

Engineered Escherichia coli for the in situ secretion of therapeutic nanobodies in the gut

Comparative FTIR Characterization of Various Natural Gums: A Criterion for Their Identification

Lactoferrin: A glycoprotein that plays an active role in human health

Severity of waterborne diseases in developing countries and the effectiveness of ceramic filters for improving water quality

Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry

Structural basis for strychnine activation of human bitter taste receptor TAS2R46

Foliar application of biosynthetic nano-selenium alleviates the toxicity of Cd, Pb, and Hg in Brassica chinensis by inhibiting heavy metal adsorption and improving antioxidant system in plant

The clinical evidence for postbiotics as microbial therapeutics

Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)

The intersection of blockchain technology and circular economy in the agri-food sector

Antimicrobial, Antioxidant, Cytotoxic Activities and Phytochemical Analysis of Fungal Endophytes Isolated from Ocimum Basilicum

The sensory properties and metabolic impact of natural and synthetic sweeteners

Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

Acanthamoeba Keratitis, Pathology, Diagnosis and Treatment

Membrane Disruption Properties of Essential Oils—A Double-Edged Sword?

Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility

Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health

Research progress of starch-based biodegradable materials: a review

Synthesis, characterization, in vitro antioxidant and hypoglycemic activities of selenium nanoparticles decorated with polysaccharides of Gracilaria lemaneiformis

Dynamic distribution and transition of gluten proteins during noodle processing

The Advancing of Selenium Nanoparticles Against Infectious Diseases

Method of Reaching Consensus on Probability of Food Safety Based on the Integration of Finite Credible Data on Block Chain

Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels

Genotypic and Phenotypic Diversity among Human Isolates of Akkermansia muciniphila

In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach

Selenium: An Element of Life Essential for Thyroid Function

Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment

Nutritional, phytochemical and functional potential of sorghum: A review

African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics

Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate

Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions

Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities

Effects of Randomized Treatment With Icosapent Ethyl and a Mineral Oil Comparator on Interleukin-1β, Interleukin-6, C-Reactive Protein, Oxidized Low-Density Lipoprotein Cholesterol, Homocysteine, Lipoprotein(a), and Lipoprotein-Associated Phospholipase A2: A REDUCE-IT Biomarker Substudy

Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches

Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products

Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain

Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients