20,679 results in Academic literature

2024Academic literature101 citations Open Access

Guidance on the assessment of the efficacy of feed additives

EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti +23

EFSA Journal

Agricultural safety and regulations

This guidance document is intended to assist the applicant in preparing and presenting an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003, for the authorisation of additives...

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2024Academic literature101 citationsDOI

Research Library

Guidance on the assessment of the efficacy of feed additives

Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications

Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor

Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria

Enablers to achieve zero hunger through IoT and blockchain technology and transform the green food supply chain systems

How to reduce consumer food waste at household level: A literature review on drivers and levers for behavioural change

Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid

The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products—A Concise Review

The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage

Selenium Alleviates Cerebral Ischemia/Reperfusion Injury by Regulating Oxidative Stress, Mitochondrial Fusion and Ferroptosis

Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Analysis of the chemical composition of natural carbohydrates – An overview of methods

An Updated Review on Prebiotics: Insights on Potentials of Food Seeds Waste as Source of Potential Prebiotics

Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds

A rapid selection strategy for umami peptide screening based on machine learning and molecular docking

The Interplay of Oxidative Stress and ROS Scavenging: Antioxidants as a Therapeutic Potential in Sepsis

A multidisciplinary approach to the diagnosis and management of Wilson disease: 2022 Practice Guidance on Wilson disease from the American Association for the Study of Liver Diseases

Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review

Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice

Mating pair stabilization mediates bacterial conjugation species specificity

The medicinal and aromatic plants as ingredients in functional beverage production

Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake

Role of Vitamin K in Intestinal Health

Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties

Adhesion and aggregation properties of Lactobacillaceae strains as protection ways against enteropathogenic bacteria

Antioxidant, anti-inflammatory and immunomodulatory roles of vitamins in COVID-19 therapy

Antibacterial activity of medicinal plants against ESKAPE: An update

Roles of Selenoproteins in Brain Function and the Potential Mechanism of Selenium in Alzheimer’s Disease

Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation

Systematic literature review of food waste in educational institutions: setting the research agenda

“A multi-tier sustainable food supplier selection model under uncertainty”

Improved water solubility, chemical stability, antioxidant and anticancer activity of resveratrol via nanoencapsulation with pea protein nanofibrils

Antimicrobial activity of essential plant oils and their major components

Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese

Metabolic Implications of Oxidative Stress and Inflammatory Process in SARS-CoV-2 Pathogenesis: Therapeutic Potential of Natural Antioxidants

Safety of pasteurised Akkermansia muciniphila as a novel food pursuant to Regulation (EU) 2015/2283

A systematic review of research on food loss and waste prevention and management for the circular economy

Encapsulation and delivery of bioactive citrus pomace polyphenols: a review

Hand-washing promotion for preventing diarrhoea

Malnutrition in early life and its neurodevelopmental and cognitive consequences: a scoping review

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review

The Effects of Essential and Non-Essential Metal Toxicity in the Drosophila melanogaster Insect Model: A Review

Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

Bottle Aging and Storage of Wines: A Review

Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments

Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates

Food liposomes: Structures, components, preparations, and applications

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation