20,679 results in Academic literature

2021Academic literature97 citations1 claim extracted Open Access

Dynamics of cocoa fermentation and its effect on quality

Ana M Calvo, Blanca Lucía Botina, María Cristina García Muñoz +3

Scientific Reports

Food Chemistry and Fat Analysis

Abstract Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the...

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2021Academic literature97 citations Open Access

Research Library

Dynamics of cocoa fermentation and its effect on quality

Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms

Efficacy of typhoid conjugate vaccine in Nepal: final results of a phase 3, randomised, controlled trial

The role of phenolic compounds against Listeria monocytogenes in food. A review

Bitter taste receptors

High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly

Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins

Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying

Molecular Mechanisms of Environmental Metal Neurotoxicity: A Focus on the Interactions of Metals with Synapse Structure and Function

Insights into Salt Handling and Blood Pressure

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing

Approaches for reducing wastes in the agricultural sector. An analysis of Millennials’ willingness to buy food with upcycled ingredients

Heat-induced denaturation and bioactivity changes of whey proteins

Anthocyanins: Biosynthesis, Distribution, Ecological Role, and Use of Biostimulants to Increase Their Content in Plant Foods—A Review

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review

Lactoferrin Against SARS-CoV-2: In Vitro and In Silico Evidences

Resistant starch from millets: Recent developments and applications in food industries

Application of inorganic selenium to reduce accumulation and toxicity of heavy metals (metalloids) in plants: The main mechanisms, concerns, and risks

Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties

Natural Extracts for Antibacterial Applications

Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

Research advances in probiotic fermentation of Chinese herbal medicines

Personalized nutrition therapy in critical care: 10 expert recommendations

Selenium – An environmentally friendly micronutrient in agroecosystem in the modern era: An overview of 50-year findings

Salt substitution and salt-supply restriction for lowering blood pressure in elderly care facilities: a cluster-randomized trial

Copper in cancer: From pathogenesis to therapy

Dihomo-γ-Linolenic Acid (20:3n-6)—Metabolism, Derivatives, and Potential Significance in Chronic Inflammation

Comparative genomics reveals the organic acid biosynthesis metabolic pathways among five lactic acid bacterial species isolated from fermented vegetables

Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market

Medical nutrition therapy and clinical outcomes in critically ill adults: a European multinational, prospective observational cohort study (EuroPN)

Water insecurity and gender‐based violence: A global review of the evidence

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

Mechanisms Underlying <i>Vibrio cholerae</i> Biofilm Formation and Dispersion

Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3

Selenium-containing tea polysaccharides ameliorate DSS-induced ulcerative colitis via enhancing the intestinal barrier and regulating the gut microbiota

Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry

The Effect of Artificial Sweeteners Use on Sweet Taste Perception and Weight Loss Efficacy: A Review

Opportunities and limits of wastewater-based epidemiology for tracking global health and attainment of UN sustainable development goals

The formation of starch-lipid complexes by microwave heating

Cow identification in free-stall barns based on an improved Mask R-CNN and an SVM

Design of a Blockchain-Enabled Traceability System Framework for Food Supply Chains

Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature

Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic

In Vitro Evaluation of Probiotic Properties of Lactobacillus plantarum UBLP40 Isolated from Traditional Indigenous Fermented Food

Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review

Sustainable food industrial waste management through single cell protein production and characterization of protein enriched bread

Camel whey protein hydrolysates induced G2/M cellcycle arrest in human colorectal carcinoma

Improving foam performance using colloidal protein–polyphenol complexes: Lactoferrin and tannic acid