Moderate laccase-crosslinking improves the mechanical and thermal properties of acid-swollen collagen-based films modified by gallotannins
Publication date: Available online 5 April 2020Source: Food HydrocolloidsAuthor(s): Songmei Duan, Wenhang Wang, Shuzhi Li, Kai Zhang, Yang Guo, Yunhao Ma, Kaixuan Zhao, Yu Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 6, 2020 Category: Food Science Source Type: research

Effect of the degree of glycation on the stability and aggregation of bovine serum albumin
Publication date: Available online 5 April 2020Source: Food HydrocolloidsAuthor(s): Xuanting Liu, Jingbo Liu, Wenqi Zhang, Robin Pearce, Meiru Chen, Ting Zhang, Boqun Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 6, 2020 Category: Food Science Source Type: research

Sensory and consumer research for good: A review on social Responsibility
Publication date: Available online 6 April 2020Source: Current Opinion in Food ScienceAuthor(s): Carlos Gómez-Corona (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 6, 2020 Category: Food Science Source Type: research

Probiotic: conceptualization from a new approach
Publication date: Available online 5 April 2020Source: Current Opinion in Food ScienceAuthor(s): Fatemeh Zendeboodi, Nasim Khorshidian, Amir M Mortazavian, Adriano G da Cruz (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 6, 2020 Category: Food Science Source Type: research

Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability
Publication date: Available online 5 April 2020Source: LWTAuthor(s): Yogesh Kumar, Vinay Kumar (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 6, 2020 Category: Food Science Source Type: research

Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste
Publication date: Available online 5 April 2020Source: LWTAuthor(s): Yuntao Liu, Tingting Tang, Songqi Duan, Cheng Li, Zhiqing Zhang, Aiping Liu, Dingtao Wu, Hong Chen, Guoquan Han, Bokun Lin, Jialiang He, Wenjuan Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 6, 2020 Category: Food Science Source Type: research

Carbohydrate fraction characterisation of functional yogurts containing pectin and pectic oligosaccharides through convolutional networks
Publication date: Available online 4 April 2020Source: Journal of Food Composition and AnalysisAuthor(s): Carlos Sabater, Celia Abad-García, Paloma Delgado-Fernández, Nieves Corzo, Antonia Montilla (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - April 6, 2020 Category: Food Science Source Type: research

Efficacy of dual-frequency ultrasound and sanitizers washing treatments on quality retention of cherry tomato
Publication date: Available online 5 April 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Abdullateef Taiye Mustapha, Cunshan Zhou, Robert Amanor-Atiemoh, Tahany A.A. Ali, Hafida Wahia, Haile Ma, Yanhui Sun (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 6, 2020 Category: Food Science Source Type: research

Advances in the valorization of spent brewer's yeast
Publication date: Available online 4 April 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Pradeep Puligundla, Chulkyoon Mok, Sungkwon Park (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 6, 2020 Category: Food Science Source Type: research

Mechanism of Bacillus subtilis spore inactivation induced by moderate electric fields
Publication date: Available online 4 April 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lang-Hong Wang, Taras Pyatkovskyy, Ahmed Yousef, Xin-An Zeng, Sudhir K. Sastry (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 6, 2020 Category: Food Science Source Type: research

Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion
Publication date: August 2020Source: Food Research International, Volume 134Author(s): Yohan Reynaud, Michel Lopez, Alain Riaublanc, Isabelle Souchon, Didier Dupont (Source: Food Research International)
Source: Food Research International - April 6, 2020 Category: Food Science Source Type: research

Inhibitory effect of natural metal ion chelators on the autolysis of sea cucumber (Stichopus japonicus) and its mechanism
Publication date: July 2020Source: Food Research International, Volume 133Author(s): Zi-qiang Liu, Da-yong Zhou, Yu-xin Liu, Man-man Yu, Bing Liu, Liang Song, Xiu-ping Dong, Hang Qi, Fereidoon Shahidi (Source: Food Research International)
Source: Food Research International - April 6, 2020 Category: Food Science Source Type: research

Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometry
Publication date: July 2020Source: Food Research International, Volume 133Author(s): Nikolai Kuhnert, Roy N. D'souza, Britta Behrends, Matthias S. Ullrich, Matthias Witt (Source: Food Research International)
Source: Food Research International - April 6, 2020 Category: Food Science Source Type: research

Dulce de Leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)
Publication date: Available online 3 April 2020Source: Food Research InternationalAuthor(s): Ramon Silva, Ramon S. Rocha, Jonas T. Guimarães, Celso F. Balthazar, Hugo Scudino, Gustavo Luís P.A. Ramos, Tatiana C. Pimentel, Marcia C. Silva, Paulo Henrique F. Silva, Maria Carmela K.W. Duarte, Erick. A. Esmerino, Mônica Q. Freitas, Adriano G. Cruz (Source: Food Research International)
Source: Food Research International - April 6, 2020 Category: Food Science Source Type: research

The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffee
Publication date: Available online 3 April 2020Source: Food Research InternationalAuthor(s): Gulzhan Khamitova, Simone ANGELONI, Lauro FIORETTI, Massimo RICCIUTELLI, Gianni SAGRATINI, Elisabetta TORREGIANI, Sauro VITTORI, Giovanni CAPRIOLI (Source: Food Research International)
Source: Food Research International - April 6, 2020 Category: Food Science Source Type: research

New Trends in Coffee Diterpenes Research from Technological to Health Aspects
Publication date: Available online 2 April 2020Source: Food Research InternationalAuthor(s): Marzieh Moeenfard, Arminda Alves (Source: Food Research International)
Source: Food Research International - April 6, 2020 Category: Food Science Source Type: research

Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS
Publication date: Available online 2 April 2020Source: Food Research InternationalAuthor(s): Valentina Acierno, Leon de Jonge, Saskia van Ruth (Source: Food Research International)
Source: Food Research International - April 6, 2020 Category: Food Science Source Type: research

Location of destroyed antigenic sites of Gly m Bd 60K after three processing technologies
Publication date: Available online 1 April 2020Source: Food Research InternationalAuthor(s): Jun Xi, MengXue He (Source: Food Research International)
Source: Food Research International - April 6, 2020 Category: Food Science Source Type: research

Use of residence time versus screw speed in the response surface model for microbial inactivation during single-screw extrusion of low-moisture food
Publication date: Available online 5 April 2020Source: Food ControlAuthor(s): Tushar Verma, Jeyamkondan Subbiah (Source: Food Control)
Source: Food Control - April 6, 2020 Category: Food Science Source Type: research

Rapid and sensitive detection of VBNC Escherichia coli O157: H7 in beef by PMAxx and real-time LAMP
Publication date: Available online 4 April 2020Source: Food ControlAuthor(s): Xinrui Lv, Li Wang, Jingfeng Zhang, Haiyan Zeng, Xun Chen, Lei Shi, Hualing Cui, Xiaoxin He, Lichao Zhao (Source: Food Control)
Source: Food Control - April 6, 2020 Category: Food Science Source Type: research

An in vitro digestion study of encapsulated lactoferrin in rapeseed phospholipid–based liposomes
Publication date: 15 August 2020Source: Food Chemistry, Volume 321Author(s): Daniela Vergara, Olga López, Mariela Bustamante, Carolina Shene (Source: Food Chemistry)
Source: Food Chemistry - April 6, 2020 Category: Food Science Source Type: research

The binding mechanism between cyclodextrins and pullulanase: A molecular docking, isothermal titration calorimetry, circular dichroism and fluorescence study
Publication date: Available online 4 April 2020Source: Food ChemistryAuthor(s): Xiaoxiao Li, Yuxiang Bai, Hangyan Ji, Zhengyu Jin (Source: Food Chemistry)
Source: Food Chemistry - April 6, 2020 Category: Food Science Source Type: research

Mass-production and biomarker-based characterization of high-value Spirulina powder for nutritional supplements
Publication date: Available online 4 April 2020Source: Food ChemistryAuthor(s): Su-Eon Jin, Sung Jae Lee, Cheon-Young Park (Source: Food Chemistry)
Source: Food Chemistry - April 6, 2020 Category: Food Science Source Type: research

Determination of trace metals in vegetables and water samples using dispersive ultrasound-assisted cloud point- dispersive µ-solid phase extraction coupled with inductively coupled plasma optical emission spectrometry
Publication date: Available online 4 April 2020Source: Food ChemistryAuthor(s): Luthando Nyaba, Philiswa N. Nomngongo (Source: Food Chemistry)
Source: Food Chemistry - April 6, 2020 Category: Food Science Source Type: research

Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study
Publication date: Available online 3 April 2020Source: Food ChemistryAuthor(s): Fidel Ortega-Gavilán, Lucía Valverde-Som, Francisco P. Rodríguez-García, Luis Cuadros-Rodríguez, M. Gracia Bagur-González (Source: Food Chemistry)
Source: Food Chemistry - April 6, 2020 Category: Food Science Source Type: research

Corrigendum to “The fungal problem in cheese industry” [Curr Opin Food Sci 29 (2019) 14-19]
Publication date: Available online 5 April 2020Source: Current Opinion in Food ScienceAuthor(s): Cathrine Finne Kure, Ida Skaar (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 6, 2020 Category: Food Science Source Type: research

Insights and gaps on protein digestion
Publication date: Available online 4 April 2020Source: Current Opinion in Food ScienceAuthor(s): Alan Mackie (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 6, 2020 Category: Food Science Source Type: research

Grape Extract Activates Brown Adipose Tissue Through Pathway Involving the Regulation of Gut Microbiota and Bile Acid
ConclusionGE stimulates the thermogenesis of BAT through pathway involving the regulation of GM and BA in diet ‐induced obese mice. This study reveals the mechanism by which dietary polyphenols promote thermogenesis by regulating BA which is altered by GM.This article is protected by copyright. All rights reserved (Source: Molecular Nutrition and Food Research)
Source: Molecular Nutrition and Food Research - April 5, 2020 Category: Food Science Authors: Xue Han, Jielong Guo, Manwen Yin, Yiwen Liu, Yilin You, Jicheng Zhan, Weidong Huang Tags: Research Article Source Type: research

Breeding effects on the genotype × environment interaction for yield of durum wheat grown after the Green Revolution: The case of Spain
Publication date: Available online 21 March 2020Source: The Crop JournalAuthor(s): Fadia Chairi, Nieves Aparicio, Maria Dolores Serret, José Luis Araus (Source: The Crop Journal)
Source: The Crop Journal - April 4, 2020 Category: Food Science Source Type: research

Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)
Publication date: Available online 3 April 2020Source: Journal of Food EngineeringAuthor(s): Wafula Elizabeth Nakhungu, Wainaina Irene Njoki, Buvé Carolien, Nguyen Nghia-Do-Trong, Kinyanjui Peter Kahenya, Saeys Wouter, Sila Daniel Ndaka, Hendrickx Marc (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 4, 2020 Category: Food Science Source Type: research

Degradation of pyrimidine glycosides and L-DOPA in the faba bean by Rhizopus oligosporus
Publication date: Available online 4 April 2020Source: LWTAuthor(s): Katarzyna Polanowska, Artur Szwengiel, Maciej Kuligowski, Jacek Nowak (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 4, 2020 Category: Food Science Source Type: research

Determination of the presence of pathogens and anthelmintic drugs in raw milk and raw milk cheeses from small scale producers in Ireland
Publication date: Available online 3 April 2020Source: LWTAuthor(s): Antonio Lourenco, Maria Fraga, Lorenzo De Colli, Mary Moloney, Martin Danaher, Kieran Jordan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 4, 2020 Category: Food Science Source Type: research

Probiotic Lactobacillus strains from Mongolia improve calcium transport and uptake by intestinal cells in vitro
Publication date: July 2020Source: Food Research International, Volume 133Author(s): Cyril Raveschot, François Coutte, Marc Frémont, Maxime Vaeremans, Jamyan Dugersuren, Shirchin Demberel, Djamel Drider, Pascal Dhulster, Christophe Flahaut, Benoit Cudennec (Source: Food Research International)
Source: Food Research International - April 4, 2020 Category: Food Science Source Type: research

Impact of capsaicin on aroma release: in vitro and in vivo analysis
Publication date: July 2020Source: Food Research International, Volume 133Author(s): Ni Yang, Cassia Galves, Ana Carolina Racioni Goncalves, Jianshe Chen, Ian Fisk (Source: Food Research International)
Source: Food Research International - April 4, 2020 Category: Food Science Source Type: research

Classification of Brazilian roasted coffees from different geographical origins and farming practices based on chlorogenic acid profiles
Publication date: Available online 3 April 2020Source: Food Research InternationalAuthor(s): Sabur Badmos, Maotian Fu, Daniel Granato, Nikolai Kuhnert (Source: Food Research International)
Source: Food Research International - April 4, 2020 Category: Food Science Source Type: research

Seasonal rural labor markets and their relevance to policy analyses in developing countries
Publication date: Available online 4 April 2020Source: Food PolicyAuthor(s): Arndt Feuerbacher, Scott McDonald, Chencho Dukpa, Harald Grethe (Source: Food Policy)
Source: Food Policy - April 4, 2020 Category: Food Science Source Type: research

Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles
Publication date: Available online 4 April 2020Source: Food HydrocolloidsAuthor(s): Yaqing Xiao, Yingnan Liu, Shufang Kang, Kunhua Wang, Huaide Xu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 4, 2020 Category: Food Science Source Type: research

Genomic epidemiology of domestic and travel-associated Vibrio parahaemolyticus infections in the UK, 2008–2018
Publication date: Available online 3 April 2020Source: Food ControlAuthor(s): Craig Baker-Austin, Claire Jenkins, Jerome Dadzie, Orson Mestanza, Erick Delgado, Andy Powell, Tim Bean, Jaime Martinez-Urtaza (Source: Food Control)
Source: Food Control - April 4, 2020 Category: Food Science Source Type: research

A novel AuNPs colorimetric sensor for sensitively detecting viable Salmonella typhimurium based on dual aptamers
Publication date: Available online 3 April 2020Source: Food ControlAuthor(s): Sihan Chen, Xinyan Yang, Shiqian Fu, Xue Qin, Tao Yang, Chaoxin Man, Yujun Jiang (Source: Food Control)
Source: Food Control - April 4, 2020 Category: Food Science Source Type: research

Mycotoxins in teas and medicinal plants destined to prepare infusions in Portugal
Publication date: Available online 3 April 2020Source: Food ControlAuthor(s): Sofia C. Duarte, Nádia Salvador, Filipa Machado, Eduardo Costa, Anabela Almeida, Liliana J.G. Silva, André M.P.T. Pereira, Celeste Lino, Angelina Pena (Source: Food Control)
Source: Food Control - April 4, 2020 Category: Food Science Source Type: research

Preparation of gardenia red pigment and its antineoplastic activity in multiple tumor cells
Publication date: Available online 3 April 2020Source: Food BioscienceAuthor(s): Shuai Hao, Jing Wang, Shuang Li, Feng Shang, Yu Qin, Tingting Wu, Xi Bao, Qi Cao, Chengtao Wang, Baoguo Sun (Source: Food Bioscience)
Source: Food Bioscience - April 4, 2020 Category: Food Science Source Type: research

Bioactive peptides from amaranth seed protein hydrolysates induced apoptosis and antimigratory effects in breast cancer cells
Publication date: Available online 3 April 2020Source: Food BioscienceAuthor(s): M.S. Taniya, Reshma MV, Shanimol PS, Gayatri Krishnan, Priya S (Source: Food Bioscience)
Source: Food Bioscience - April 4, 2020 Category: Food Science Source Type: research

Physicochemical, radical scavenging activity and sensory properties of a soft cheese fortified with Arbutus unedo L. extract
Publication date: Available online 3 April 2020Source: Food BioscienceAuthor(s): Manel Masmoudi, Imène Ammar, Hager Ghribi, Hamadi Attia (Source: Food Bioscience)
Source: Food Bioscience - April 4, 2020 Category: Food Science Source Type: research

Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads
Publication date: Available online 3 April 2020Source: Food ChemistryAuthor(s): Simone Luti, Lorenzo Mazzoli, Matteo Ramazzotti, Viola Galli, Manuel Venturi, Giada Marino, Martin Lehmann, Simona Guerrini, Lisa Granchi, Paolo Paoli, Luigia Pazzagli (Source: Food Chemistry)
Source: Food Chemistry - April 4, 2020 Category: Food Science Source Type: research

Interaction effect of LED color temperatures and light-protective additive packaging on photo-oxidation in milk displayed in retail dairy case
Publication date: Available online 3 April 2020Source: Food ChemistryAuthor(s): Aili Wang, Susan E. Duncan, Nicole W. Whalley, Sean F. O'Keefe (Source: Food Chemistry)
Source: Food Chemistry - April 4, 2020 Category: Food Science Source Type: research

Migration of dihydroxyalkylamines from polypropylene coffee capsules to Tenax® and coffee by Salt-assisted liquid–liquid extraction and liquid chromatography–mass spectrometry
Publication date: Available online 3 April 2020Source: Food ChemistryAuthor(s): Mahdiyeh Otoukesh, Paula Vera, Magdalena Wrona, Cristina Nerin, Zarrin Es'haghi (Source: Food Chemistry)
Source: Food Chemistry - April 4, 2020 Category: Food Science Source Type: research

Metabolic reconfiguration of strawberry physiology in response to postharvest practices
Publication date: Available online 3 April 2020Source: Food ChemistryAuthor(s): Delphine M. Pott, Francisco De abreu e. lima, Carmen Soria, Lothar Willmitzer, Alisdair R. Fernie, Zoran Nikoloski, Sonia Osorio, José G. Vallarino (Source: Food Chemistry)
Source: Food Chemistry - April 4, 2020 Category: Food Science Source Type: research

Mechanism study on the formation of complex between Ca(II) and indigo carmine for potential food use as a colorant lake
Publication date: Available online 3 April 2020Source: Food ChemistryAuthor(s): Dongdong Yuan, Sheng Lei, Li Gao, Ya Liu, Guorong Liu, Chengtao Wang (Source: Food Chemistry)
Source: Food Chemistry - April 4, 2020 Category: Food Science Source Type: research

Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses
Publication date: Available online 3 April 2020Source: Food HydrocolloidsAuthor(s): Audrey Gilbert, Laurie-Eve Rioux, Daniel St-Gelais, Sylvie L. Turgeon (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 4, 2020 Category: Food Science Source Type: research

Effect of air blast freezing and frozen storage on Escherichia coli survival, n-3 polyunsaturated fatty acid concentration and microstructure of Greenshell™ mussels.
Publication date: Available online 2 April 2020Source: Food ControlAuthor(s): Manasweeta Angane, Sravani Gupta, Graham C. Fletcher, Graeme Summers, Duncan I. Hedderley, Siew Young Quek (Source: Food Control)
Source: Food Control - April 4, 2020 Category: Food Science Source Type: research