Food and food products associated with food allergy and food intolerance - An overview
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Janani Muthukumar, Pavidharshini Selvasekaran, Monica Lokanadham, Ramalingam Chidambaram (Source: Food Research International)
Source: Food Research International - October 24, 2020 Category: Food Science Source Type: research

Comparative study of thermal processing on the physicochemical properties and prebiotic effects of the oat β-glucan by in vitro human fecal microbiota fermentation
Publication date: Available online 21 October 2020Source: Food Research InternationalAuthor(s): Ji-lin Dong, Mei Yang, Ying-ying Zhu, Rui-ling Shen, Kang-yi Zhang (Source: Food Research International)
Source: Food Research International - October 22, 2020 Category: Food Science Source Type: research

Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: effect of atomization parameters
Publication date: Available online 22 October 2020Source: Food Research InternationalAuthor(s): Sungil Ferreira, Vania Regina Nicoletti (Source: Food Research International)
Source: Food Research International - October 22, 2020 Category: Food Science Source Type: research

Functional Microbiota in Chinese Traditional Baijiu and Mijiu Qu (Starters): A Review
Publication date: Available online 22 October 2020Source: Food Research InternationalAuthor(s): Hafiz Arbab Sakandar, Raza Hussain, Qaiser Farid Khan, Heping Zhang (Source: Food Research International)
Source: Food Research International - October 22, 2020 Category: Food Science Source Type: research

CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: thermogravimetric behavior, spectroscopic and fatty acid profiles
Publication date: Available online 22 October 2020Source: Food Research InternationalAuthor(s): Orquídea Vasconcelos dos SANTOS, Natasha Dantas LORENZO, Amanda Larissa Garça de SOUZA, Carlos Emmerson Ferreira da COSTA, Leyvison Rafael Vieira da CONCEIÇÃO, Suzana Caetano da Silva LANNES, Barbara Elisabeth TEIXEIRA-COSTA (Source: Food Research International)
Source: Food Research International - October 22, 2020 Category: Food Science Source Type: research

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion
Publication date: Available online 22 October 2020Source: Food Research InternationalAuthor(s): Geeshani Somaratne, Aiqian Ye, Francoise Nau, Maria J. Ferrua, Didier Dupont, R. Paul Singh, Jaspreet Singh (Source: Food Research International)
Source: Food Research International - October 22, 2020 Category: Food Science Source Type: research

A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers
Publication date: Available online 22 October 2020Source: Food Research InternationalAuthor(s): Julieta N. Naso, Fernando A. Bellesi, Víctor M. Pizones Ruiz-Henestrosa, Ana M. R. Pilosof (Source: Food Research International)
Source: Food Research International - October 22, 2020 Category: Food Science Source Type: research

Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions
Publication date: Available online 22 October 2020Source: Food Research InternationalAuthor(s): Beatriz Martín-García, Ana María Gómez-Caravaca, Emanuele Marconi, Vito Verardo (Source: Food Research International)
Source: Food Research International - October 22, 2020 Category: Food Science Source Type: research

Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso
Publication date: Available online 21 October 2020Source: Food Research InternationalAuthor(s): Moustapha Soungalo Drabo, Habtu Shumoy, Hama Cissé, Charles Parkouda, Fulbert Nikiéma, Odetokun Ismail, Yves Traoré, Aly Savadogo, Katleen Raes (Source: Food Research International)
Source: Food Research International - October 21, 2020 Category: Food Science Source Type: research

Gut Microbiota-derived Trimethylamine-N-oxide: A Bridge between Dietary Fatty Acid and Cardiovascular Disease?
Publication date: Available online 21 October 2020Source: Food Research InternationalAuthor(s): Mengxue He, Chin Ping Tan, Yong-Jiang Xu, Yuanfa Liu (Source: Food Research International)
Source: Food Research International - October 21, 2020 Category: Food Science Source Type: research

The gut microbiota alteration and the key bacteria in Astragalus polysaccharides (APS)-improved osteoporosis
Publication date: Available online 21 October 2020Source: Food Research InternationalAuthor(s): Junsheng Liu, Jun Liu, Liu Liu, Guangwen Zhang, Aimei Zhou, Xichun Peng (Source: Food Research International)
Source: Food Research International - October 21, 2020 Category: Food Science Source Type: research

Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Chi Zhao, Wei Su, Yingchun Mu, Li Jiang, Yu Mu (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Unraveling the molecular mechanisms underlying interactions between caseins and lutein
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Raphaela Araujo Mantovani, Pascaline Hamon, Florence Rousseau, Guilherme M. Tavares, Adriana Zerlotti Mercadante, Thomas Croguennec, Saïd Bouhallab (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Effect of antioxidant-rich propolis and bee pollen extracts against D-glucose induced Type 2 Diabetes in rats
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Hassan Laaroussi, Meryem Bakour, Driss Ousaaid, Abderrazak Aboulghazi, Pedro Ferreira-Santos, Zlatina Genisheva, José Antonio Teixeira, Badiaa Lyoussi (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Lele Shao, Jiayu Bi, Ruitong Dai, Xingmin Li (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Tingting Wu, Hao Guo, Zhiwen Lu, Ting Zhang, Ruofei Zhao, Ningping Tao, Xichang Wang, Jian Zhong. (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Lycium barbarum Polysaccharide Attenuates Myocardial Injury in High-Fat Diet-Fed Mice through Manipulating the Gut Microbiome and Fecal Metabolome
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Zheng Zhang, Hao Liu, Bin Yu, Haiteng Tao, Jianpeng Li, Zhengzong Wu, Guimei Liu, Chao Yuan, Li Guo, Bo Cui (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Viola Galli, Manuel Venturi, Rossana Coda, Ndegwa Henry Maina, Lisa Granchi (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): José Fernando Rinaldi de Alvarenga, Paola Quifer-Rada, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat, Rosa M. Lamuela-Raventós (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Bilayer edible films with tunable humidity regulating property for inhibiting browning of Agaricus bisporus
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Ping Shao, Weina Wu, Hangjun Chen, Peilong Sun, Haiyan Gao (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Fatema Hossain Brishti, Chay Shyan Yea, Kharidah Muhammad, Mohammad Rashedi Ismail-Fitry, Mohammad Zarei, Sivakumaran Karthikeyan, Nazamid Saari (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Núria Ferrando, Isabel Araque, Alba Ortís, Gabriel Thornes, Joaquín Bautista-Gallego, Albert Bordons, Cristina Reguant (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Melatonin delayed leaf senescence of postharvest Chinese flowering cabbage through ROS homeostasis
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Xiao-li Tan, Ya-ting Zhao, Wei Shan, Jian-fei Kuang, Wang-jin Lu, Xin-guo Su, Neng-guo Tao, Prakash Lakshmanan, Jian-ye Chen (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Identification of key metabolites based on non-targeted metabolomics and chemometrics analyses provides insights into bitterness in Kucha [Camellia kucha (Chang et Wang) Chang]
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Dandan Qin, Qiushuang Wang, Hongjian Li, Xiaohui Jiang, Kaixing Fang, Qing Wang, Bo Li, Chendong Pan, Hualing Wu (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Polysaccharides from Atractylodes macrocephala Koidz. ameliorate ulcerative colitis via extensive modification of gut microbiota and host metabolism
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Wuwen Feng, Juan Liu, Yuzhu Tan, Hui Ao, Jing Wang, Cheng Peng (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Bacillus coagulans 13002 and fructo-oligosaccharides improve the immunity of mice with immunosuppression induced by cyclophosphamide through modulating intestinal-derived and fecal microbiota
Publication date: Available online 16 October 2020Source: Food Research InternationalAuthor(s): Shan Zhao, Xin Peng, Qin-yu Zhou, Yan-yan Huang, Xiang Rao, Jia-lin Tu, Hong-yi Xiao, Dong-mei Liu (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk
Publication date: Available online 16 October 2020Source: Food Research InternationalAuthor(s): Hao Wang, Cuina Wang, Mingruo Guo (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Hybrid Oil-in-Water Emulsions Applying Wax(lecithin)-Based Structured Oils: Tailoring Interface Properties
Publication date: Available online 16 October 2020Source: Food Research InternationalAuthor(s): Paula K. Okuro, Andresa Gomes, Rosiane L. Cunha (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Integrated analysis of the transcriptome, metabolome and analgesic effect provide insight into potential applications of different parts of Lindera aggregata
Publication date: Available online 16 October 2020Source: Food Research InternationalAuthor(s): XinPeng, Yiyuan Luo, Juan Wang, Tao Ji, Lixia Yuan, Guoyin Kai (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams
Publication date: Available online 16 October 2020Source: Food Research InternationalAuthor(s): Clare Kyomugasho, Paul G. Kamau, Marc Aravindakshan, E. Hendrickx (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Metabolomic understanding of pod removal effect in soybean plants and potential association with their health benefit
Publication date: Available online 16 October 2020Source: Food Research InternationalAuthor(s): Dae-Yong Yun, Young-Gyu Kang, Myoyeon Kim, Donghyun Kim, Eun-Hee Kim, Young-Shick Hong (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Rheology of carbohydrate blends close to the glass transition: temperature and water content dependence of the viscosity in relation to fragility and strength
Publication date: Available online 17 October 2020Source: Food Research InternationalAuthor(s): Job Ubbink, Marina Dupas-Langlet (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Kai Chen, Min Zhang, Bhesh Bhandari, Arun S. Mujumdar (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Chan Wang, Qing Zhang, Laping He, Cuiqin Li (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Fraud vulnerability quantitative assessment of Wuchang rice industrial chain in China based on AHP-EWM and ANN methods
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Huaxin Song, Baiyi Lu, Chunhui Ye, Jie Li, Zhiwei Zhu, Lufei Zheng (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Han-kun Zhu, Lan Yang, Xian-fa Fang, Yong Wang, Dong Li, Li-jun Wang (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Identification of β-conglycinin α' Subunit Antigenic Epitopes Destroyed by Thermal Treatments
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Jun Xi, LiLi Yao, Shuang Li (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Impact of microfluidization and thermal treatment on the structure, stability and in vitro digestion of curcumin loaded zein-propylene glycol alginate complex nanoparticles
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Yang Wei, Chao Wang, Xin Liu, Alan Mackie, Liang Zhang, Jinfang Liu, Like Mao, Fang Yuan, Yanxiang Gao (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Macamides: A review of structures, isolation, therapeutics and prospects
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Hongkang Zhu, Bin Hu, Hanyi Hua, Chang Liu, Yuliang Cheng, Yahui Guo, Weirong Yao, He Qian (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Bioavailability and nutrikinetics of rosemary tea phenolic compounds in humans
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Mariem Achour, Laura Bravo, Beatriz Sarriá, Maha Ben Fredj, Manel Nouira, Ali Mtiraoui, Saad Saguem, Raquel Mateos (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions
Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Sharon Puleo, Ada Braghieri, Nicola Condelli, Edi Piasentier, Rossella Di Monaco, Saida Favotto, Paolo Masi, Fabio Napolitano (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Identification and analysis of transepithelial transport properties of casein peptides with anticoagulant and ACE inhibitory activities
Publication date: December 2020Source: Food Research International, Volume 138, Part AAuthor(s): Maolin Tu, Hanxiong Liu, Shuzhen Cheng, Zhe Xu, Li-Shu Wang, Ming Du (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis
Publication date: December 2020Source: Food Research International, Volume 138, Part AAuthor(s): Lira Souza Gonzaga, Dimitra L. Capone, Susan E.P. Bastian, Lukas Danner, David W. Jeffery (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Effects of thermal processing on the flavor molecules of goat by-product hydrolysates
Publication date: December 2020Source: Food Research International, Volume 138, Part BAuthor(s): Ana Rita Ribeiro de Araújo Cordeiro, Lorena Lucena de Medeiros, Taliana Kenia Alencar Bezerra, Maria Teresa Bertoldo Pacheco, Mércia de Sousa Galvão, Marta Suely Madruga (Source: Food Research International)
Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research

Validated liquid chromatography separation methods for identification and quantification of anthocyanins in fruit and vegetables: A systematic review
Publication date: December 2020Source: Food Research International, Volume 138, Part AAuthor(s): Mamatha Chandra Singh, Celine Kelso, William E. Price, Yasmine Probst (Source: Food Research International)
Source: Food Research International - October 17, 2020 Category: Food Science Source Type: research

Natural deep eutectic solvent (NADES)-based blueberry extracts protect against ethanol-induced gastric ulcer in rats
Publication date: December 2020Source: Food Research International, Volume 138, Part AAuthor(s): Dariane Trivisiol da Silva, Renata Fritzsche Rodrigues, Natália Minuzzi Machado, Luana Haselein Maurer, Lauren Fresinghelli Ferreira, Sabrina Somacal, Marcelo Leite da Veiga, Maria Izabel de Ugalde Marques da Rocha, Marcia Vizzotto, Eliseu Rodrigues, Milene Teixeira Barcia, Tatiana Emanuelli (Source: Food Research International)
Source: Food Research International - October 17, 2020 Category: Food Science Source Type: research

Modulatory effect of Cyclocarya paliurus flavonoids on the intestinal microbiota and liver clock genes of circadian rhythm disorder mice model
Publication date: December 2020Source: Food Research International, Volume 138, Part AAuthor(s): Dan Song, Chi-Tang Ho, Xin Zhang, Zufang Wu, Jinxuan Cao (Source: Food Research International)
Source: Food Research International - October 17, 2020 Category: Food Science Source Type: research

The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes
Publication date: December 2020Source: Food Research International, Volume 138, Part AAuthor(s): Xiaodan Hui, Gang Wu, Duo Han, Letitia Stipkovits, Xiyang Wu, Shuze Tang, Margaret A. Brennan, Charles S. Brennan (Source: Food Research International)
Source: Food Research International - October 16, 2020 Category: Food Science Source Type: research

Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals
Publication date: December 2020Source: Food Research International, Volume 138, Part AAuthor(s): Christelle Lopez, Cristelle Mériadec, Elisabeth David-Briand, Aurélien Dupont, Thomas Bizien, Franck Artzner, Alain Riaublanc, Marc Anton (Source: Food Research International)
Source: Food Research International - October 15, 2020 Category: Food Science Source Type: research

Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety
Publication date: December 2020Source: Food Research International, Volume 138, Part AAuthor(s): Magaly Rodríguez-Saavedra, Dolores González de Llano, M. Victoria Moreno-Arribas (Source: Food Research International)
Source: Food Research International - October 15, 2020 Category: Food Science Source Type: research