Perceptions of risk and benefit of different foods consumed in Brazil and the optimism about chronic diseases
Publication date: Available online 2 March 2021Source: Food Research InternationalAuthor(s): Camila de Mello Marsola, Joana Pereira de Carvalho-Ferreira, Luís Miguel Cunha, Patricia Constante Jaime, Diogo Thimoteo da Cunha (Source: Food Research International)
Source: Food Research International - March 2, 2021 Category: Food Science Source Type: research

Preservation of grape tomato by isochoric freezing
Publication date: Available online 2 March 2021Source: Food Research InternationalAuthor(s): Cristina Bilbao-Sainz, Amanda J.G. Sinrod, Lan Dao, Gary Takeoka, Tina Williams, Delilah Wood, Bor-Sen Chiou, David F. Bridges, Vivian C.H. Wu, Chenang Lyu, Matthew J. Powell-Palm, Boris Rubinsky, Tara McHugh (Source: Food Research International)
Source: Food Research International - March 2, 2021 Category: Food Science Source Type: research

Soft drinks and sweeteners intake: Possible contribution to the development of metabolic syndrome and cardiovascular diseases. Beneficial or detrimental action of alternative sweeteners?
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Concetta Schiano, Vincenzo Grimaldi, Michele Scognamiglio, Dario Costa, Andrea Soricelli, Giovanni Francesco Nicoletti, Claudio Napoli (Source: Food Research International)
Source: Food Research International - March 1, 2021 Category: Food Science Source Type: research

Postprandial glucose-lowering effect of cagaita (Eugenia dysenterica DC) fruit juice in dysglycemic subjects with metabolic syndrome: An exploratory study
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Renata Luise de Araujo, Francisco A. Tomás-Barberán, Rosa Ferreira dos Santos, J. Alberto Martinez-Blazquez, Maria Inés Genovese (Source: Food Research International)
Source: Food Research International - March 1, 2021 Category: Food Science Source Type: research

Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Marvin Soto, Adrien Servent, Patrick Poucheret, Karine Portet, Geneviève Conéjéro, Fabrice Vaillant, Claudie Dhuique-Mayer (Source: Food Research International)
Source: Food Research International - February 26, 2021 Category: Food Science Source Type: research

Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Ahmed Fathy Ghazal, Min Zhang, Bhesh Bhandari, Huizhi Chen (Source: Food Research International)
Source: Food Research International - February 26, 2021 Category: Food Science Source Type: research

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Wenqian Li, Yan Ping Chen, Imre Blank, Fuyang Li, Chunbao Li, Yuan Liu (Source: Food Research International)
Source: Food Research International - February 24, 2021 Category: Food Science Source Type: research

Mutarotation and solubility of lactose as affected by carrageenans
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Yanira I. Sánchez-García, Néstor Gutiérrez-Méndez, Iván Salmerón, Víctor H. Ramos-Sánchez, Martha Y. Leal-Ramos, David R. Sepúlveda (Source: Food Research International)
Source: Food Research International - February 21, 2021 Category: Food Science Source Type: research

Synergistic effect of citric acid and xenon light for inactivating foodborne pathogens on spinach leaves
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Ga-Lam Cho, Jae-Won Ha (Source: Food Research International)
Source: Food Research International - February 21, 2021 Category: Food Science Source Type: research

The variety, terroir, and harvest types affect the yield and the phenolic and sterolic profiles of hemp seed oil
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Davide Calzolari, Gabriele Rocchetti, Luigi Lucini, Stefano Amaducci (Source: Food Research International)
Source: Food Research International - February 21, 2021 Category: Food Science Source Type: research

Cold plasma for mitigating agrochemical and pesticide residue in food and water: Similarities with ozone and ultraviolet technologies
Publication date: March 2021Source: Food Research International, Volume 141Author(s): Mohsen Gavahian, Chaitanya Sarangapani, N.N. Misra (Source: Food Research International)
Source: Food Research International - February 15, 2021 Category: Food Science Source Type: research

The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage
Publication date: Available online 13 February 2021Source: Food Research InternationalAuthor(s): Serena Bocchi, Gabriele Rocchetti, Marina Elli, Luigi Lucini, Chong-Yoon Lim, Lorenzo Morelli (Source: Food Research International)
Source: Food Research International - February 15, 2021 Category: Food Science Source Type: research

Analysis of lipidomics profile of rice and changes during storage by UPLC-Q-Extractive Orbitrap mass spectrometry
Publication date: Available online 13 February 2021Source: Food Research InternationalAuthor(s): Dong Zhang, Xiaoliang Duan, Bo Shang, Yu Hong, Hui Sun (Source: Food Research International)
Source: Food Research International - February 15, 2021 Category: Food Science Source Type: research

Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles
Publication date: April 2021Source: Food Research International, Volume 142Author(s): Fei-Yan Liu, Zhen Yang, Xiao-Na Guo, Jun-Jie Xing, Ke-Xue Zhu (Source: Food Research International)
Source: Food Research International - February 13, 2021 Category: Food Science Source Type: research

Physicochemical, functional and structural properties of the major protein fractions extracted from Cordyceps militaris fruit body
Publication date: Available online 12 February 2021Source: Food Research InternationalAuthor(s): Xiao-Ying Yu, Yuan Zou, Qian-Wang Zheng, Feng-Xian Lu, De-Huai Li, Li-Qiong Guo, Jun-Fang Lin (Source: Food Research International)
Source: Food Research International - February 13, 2021 Category: Food Science Source Type: research

In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites
Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): Thomas Van Hecke, Els Vossen, Sophie Goethals, Nico Boon, Jo De Vrieze, Stefaan De Smet (Source: Food Research International)
Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research

Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS
Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): L.G. Dias, A Hacke, S.F. Bergara, O.V. Villela, L.R.B. Mariutti, N. Bragagnolo (Source: Food Research International)
Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research

Ochratoxin A and related fungi in Brazilian black pepper (Piper nigrum L.)
Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): Adriana Raquel Persson da Silva, Maria Helena Pelegrinelli Fungaro, Josué José Silva, Ligia Manoel Martins, Marta Hiromi Taniwaki, Beatriz Thie Iamanaka (Source: Food Research International)
Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research

Some insights into the development of food and brand familiarity: the case of soy sauce in the Netherlands
Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): Shota Ushiama, Monique H. Vingerhoeds, Mayuko Kanemura, Daisuke Kaneko, Rene A. De Wijk (Source: Food Research International)
Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research

Simulated in vitro gastrointestinal digestion of traditional Chinese Rushan and Naizha cheese: peptidome profiles and bioactivity elucidation
Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): Yanan Shi, Guangqiang Wei, Aixiang Huang (Source: Food Research International)
Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research

The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: a review
Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): Josemar Gonçalves Oliveira Filho, Anna Rafaela Cavalcante Braga, Bianca Ribeiro de Oliveira, Francileni Pompeu Gomes, Virgínia Lopes Moreira, Vinícius Alex Cano Pereira, Mariana Buranelo Egea (Source: Food Research International)
Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research

Probiotics, prebiotics, and synbiotics added to dairy products: Uses and applications to manage type 2 diabetes
Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): Andrea Zepeda-Hernández, Luis Eduardo Garcia-Amezquita, Teresa Requena, Tomás García-Cayuela (Source: Food Research International)
Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research

Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage
Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): Jina Han, Yunge Liu, Lixian Zhu, Rongrong Liang, Pengcheng Dong, Lebao Niu, David L Hopkins, Xin Luo, Yimin Zhang (Source: Food Research International)
Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research

Plants from the genus Eugenia as promising therapeutic agents for the management of diabetes mellitus: A review
Publication date: Available online 8 February 2021Source: Food Research InternationalAuthor(s): Nayara Macêdo Peixoto Araujo, Henrique Silvano Arruda, David de Paulo Farias, Gustavo Molina, Gustavo Araujo Pereira, Glaucia Maria Pastore (Source: Food Research International)
Source: Food Research International - February 9, 2021 Category: Food Science Source Type: research

Cold plasma technology for mitigating agrochemical and pesticide residue in food and water: Similarities with ozone and ultraviolet processing, considerations, and research needs
Publication date: Available online 18 January 2021Source: Food Research InternationalAuthor(s): Mohsen Gavahian, Chaitanya Sarangapani, NN Misra (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Coleus forskohlii and Garcinia indica extracts attenuated lipid accumulation by regulating energy metabolism and modulating gut microbiota in obese mice
Publication date: Available online 20 January 2021Source: Food Research InternationalAuthor(s): Yen-Chen Tung, Yi-Ang Shih, Kalyanam Nagabhushanam, Chi-Tang Ho, An-Chin Cheng, Min-Hsiung Pan (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Effects of pretreatment and type of hydrolysis on the composition, antioxidant potential and HepG2 cytotoxicity of bound polyphenols from Tartary buckwheat (Fagopyrum tataricum L. Gaerth) hulls
Publication date: Available online 29 January 2021Source: Food Research InternationalAuthor(s): Courage Sedem Dzah, Yuqing Duan, Haihui Zhang, Haile Ma (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Role of dietary polyphenols on gut microbiota, their metabolites and health benefits
Publication date: Available online 29 January 2021Source: Food Research InternationalAuthor(s): S. Mithul Aravind, Santad Wichienchot, Rong Tsao, S. Ramakrishnan, S. Chakkaravarthi (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Is knowledge emotion? The subjective emotional responses to wines depend on level of self-reported expertise and sensitivity to key information about the wine
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): Géraldine Coppin, Catherine Audrin, Claire Monseau, Pascale Deneulin (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Opportunities and challenges for the nanodelivery of green tea catechins in functional foods
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): A. Rashidinejad, S. Boostani, A. Babazadeh, A. Rehman, A. Rezaei, S. Akbari, R. Shaddel, S.M. Jafari (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): Carine N. Almada-Érix, Caroline N. Almada, Geany T. Souza Pedrosa, Philipe dos Santos, Márcio Schmiele, Maria Teresa P.S. Clerici, Julian Martinez, Pablo C. Lollo, Marciane Magnani, Anderson S. Sant'Ana (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Resveratrol promotes liver regeneration in drug-induced liver disease in mice
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): Alan Cesar Nunes de Moraes, Cherley Borba Vieira de Andrade, Isalira Peroba Rezende Ramos, Marlon Lemos Dias, Cintia Marina Paz Batista, Cibele Ferreira Pimentel, Jorge Jose de Carvalho, Regina Coeli dos Santos Goldenberg (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): Wang Jingyun, Guo Meiting, Wang Qingling, Dong Juan, Lu Shiling, Lyu Bing, Ma Xuelian (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Multivariate approach for the authentication of vanilla using infrared and raman spectroscopy
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): Ana M. Jiménez-Carvelo, Margherita Tonolini, Orla McAleer, Luis Cuadros-Rodríguez, Daniel Granato, Anastasios Koidis (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Ellagic acid solid dispersion: characterization and bioactivity in the hydroxyl radical oxidation system
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): Yuan Li, Lei Mei, Xiyuan Guan, Yaqin Hu (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

3D Phage-based Biomolecular Filter for Effective High Throughput Capture of Salmonella Typhimurium in Liquid Streams
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): Songtao Du, I-Hsuan Chen, Alana MacLachlan, Yuzhe Liu, Tung-shi Huang, Zhongyang Cheng, Pengyu Chen, Bryan A. Chin (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Millet: a review of its nutritional and functional changes during processing
Publication date: Available online 1 February 2021Source: Food Research InternationalAuthor(s): Laraib Yousaf, Dianzhi Hou, Humna Liaqat, Qun Shen (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Prevalence and Genomic Investigation of Salmonella Isolates Recovered from Animal Food-chain in Xinjiang, China
Publication date: Available online 5 February 2021Source: Food Research InternationalAuthor(s): Yingyu Liu, Jindou Jiang, Abdelaziz Ed-Dra, Xiaomeng Li, Xianqi Peng, Lining Xia, Qingyong Guo, Gang Yao, Min Yue (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Cross-cultural emotional response to food stimuli: influence of consumption context
Publication date: Available online 6 February 2021Source: Food Research InternationalAuthor(s): Lary Souza Olegario, Mario Estevéz, Alberto González-Mohino, Marta Suely Madruga, Sonia Ventanas (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Analysis of the molecular basis of Saccharomyces cerevisiae mutant with high nucleic acid content by comparative transcriptomics
Publication date: Available online 6 February 2021Source: Food Research InternationalAuthor(s): Xuewu Guo, Bin Zhao, Xinran Zhou, Dongxia Lu, Yaping Wang, Yefu Chen, Dongguang Xiao (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism
Publication date: March 2021Source: Food Research International, Volume 141Author(s): Yi Sun, Liang Ma, Yu Fu, Hongjie Dai, Yuhao Zhang (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic crosslinking under application in different fruit juices
Publication date: March 2021Source: Food Research International, Volume 141Author(s): Thaiane Marques da Silva, Vandré Sonza Pinto, Vítor Ramires Fonseca Soares, Débora Marotz, Alexandre José Cichoski, Leila Queiroz Zepka, Eduardo Jacob Lopes, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes (Source: Food Research International)
Source: Food Research International - February 6, 2021 Category: Food Science Source Type: research

|Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles
Publication date: Available online 4 February 2021Source: Food Research InternationalAuthor(s): Fei-Yan Liu, Zhen Yang, Xiao-Na Guo, Jun-Jie Xing, Ke-Xue Zhu (Source: Food Research International)
Source: Food Research International - February 5, 2021 Category: Food Science Source Type: research

Preparation and characterization of iron-chelating peptides from whey protein: An alternative approach for chemical iron fortification
Publication date: March 2021Source: Food Research International, Volume 141Author(s): S. Athira, Bimlesh Mann, Rajan Sharma, Ramesh Pothuraju, Rajesh Kumar Bajaj (Source: Food Research International)
Source: Food Research International - February 5, 2021 Category: Food Science Source Type: research

Effects of aerobic exercise training and açai supplementation on cardiac structure and function in rats submitted to a high-fat diet
Publication date: March 2021Source: Food Research International, Volume 141Author(s): Victor Neiva Lavorato, Denise Coutinho de Miranda, Mauro César Isoldi, Filipe Rios Drummond, Leôncio Lopes Soares, Emily Correna Carlo Reis, Maria do Carmo Gouveia Pelúzio, Maria Lúcia Pedrosa, Marcelo Eustáquio Silva, Antônio José Natali (Source: Food Research International)
Source: Food Research International - February 5, 2021 Category: Food Science Source Type: research

Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides
Publication date: March 2021Source: Food Research International, Volume 141Author(s): Xin Ying, Jiaxing Gao, Jing Lu, Changlu Ma, Jiaping Lv, Benu Adhikari, Bo Wang (Source: Food Research International)
Source: Food Research International - February 5, 2021 Category: Food Science Source Type: research

Assessment of potential infectivity of human norovirus in the traditional Korean salted clam product “Jogaejeotgal” by floating electrode-dielectric barrier discharge plasma
Publication date: March 2021Source: Food Research International, Volume 141Author(s): Eun Bi Jeon, Man-Seok Choi, Ji Yoon Kim, Eun Ha Choi, Jun Sup Lim, Jinsung Choi, Kwang Soo Ha, Ji Young Kwon, Sang Hyeon Jeong, Shin Young Park (Source: Food Research International)
Source: Food Research International - February 3, 2021 Category: Food Science Source Type: research

Fast dereplication of xanthine oxidase-inhibiting compounds in alfalfa using comparative metabolomics
Publication date: March 2021Source: Food Research International, Volume 141Author(s): Su-Jung Hsu, Robert Verpoorte, Shu-Mei Lin, Ching-Kuo Lee (Source: Food Research International)
Source: Food Research International - February 3, 2021 Category: Food Science Source Type: research

Heat sensitive protein-heat stable protein interaction: synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin
Publication date: Available online 2 February 2021Source: Food Research InternationalAuthor(s): Wei Yang, Xiaoqing Qu, Chujun Deng, Lei Dai, Haoyu Zhou, Guihua Xu, Bo Li, Nazarenko Yulia, Changzhong Liu (Source: Food Research International)
Source: Food Research International - February 2, 2021 Category: Food Science Source Type: research

Phytic Acid: Blessing in Disguise, a Prime Compound required for both Plant and Human Nutrition
Publication date: Available online 2 February 2021Source: Food Research InternationalAuthor(s): Awadhesh Kumar, Brajesh Singh, Pinky Raigond, Chandrasekhar Sahu, Udit Nandan Mishra, Srigopal Sharma, Milan Kumar Lal (Source: Food Research International)
Source: Food Research International - February 2, 2021 Category: Food Science Source Type: research