Combining Edible Coatings Technology and Nanoencapsulation for Food Application: A Brief Review with an Emphasis on Nanoliposomes
Publication date: Available online 11 May 2021Source: Food Research InternationalAuthor(s): Johana Lopez-Polo, Angela Monasterio, Plinio Cantero-Lopez, Fernando A. Osorio (Source: Food Research International)
Source: Food Research International - May 11, 2021 Category: Food Science Source Type: research
Advances in agaro-oligosaccharides preparation and bioactivities for revealing the structure-function relationship
Publication date: Available online 11 May 2021Source: Food Research InternationalAuthor(s): Chengcheng Jiang, Danyang Cheng, Zhen Liu, Jianan Sun, Xiangzhao Mao (Source: Food Research International)
Source: Food Research International - May 11, 2021 Category: Food Science Source Type: research
Physicochemical properties, digestibility and anti-osteoporosis effect of yak bone powder with different particle sizes
Publication date: Available online 11 May 2021Source: Food Research InternationalAuthor(s): Xiaojie Qin, Qingshan Shen, Yujie Guo, Xia Li, Jiqian Liu, Mengliang Ye, Hang Wang, Wei Jia, Chunhui Zhang (Source: Food Research International)
Source: Food Research International - May 11, 2021 Category: Food Science Source Type: research
Specific metagenomic asset drives the spontaneous fermentation of Italian sausages
Publication date: June 2021Source: Food Research International, Volume 144Author(s): Irene Franciosa, Ilario Ferrocino, Manuela Giordano, Jérôme Mounier, Kalliopi Rantsiou, Luca Cocolin (Source: Food Research International)
Source: Food Research International - May 11, 2021 Category: Food Science Source Type: research
Role of the VirSR-VirAB system in biofilm formation of Listeria monocytogenes EGD-e
Publication date: Available online 8 May 2021Source: Food Research InternationalAuthor(s): Xiaobing Jiang, Siyu Ren, Yimin Geng, Congyi Jiang, Guosheng Liu, Hailei Wang, Tao Yu, Yu Liang (Source: Food Research International)
Source: Food Research International - May 9, 2021 Category: Food Science Source Type: research
Triticum monococcum amylase trypsin inhibitors possess a reduced potential to elicit innate immune response in celiac patients compared to Triticum aestivum
Publication date: Available online 7 May 2021Source: Food Research InternationalAuthor(s): Giuseppe Iacomino, Vera Rotondi Aufiero, Luigia Di Stasio, Stefania Picascia, Nunzia Iannaccone, Nicola Giardullo, Riccardo Troncone, Carmen Gianfrani, Gianfranco Mamone, Giuseppe Mazzarella (Source: Food Research International)
Source: Food Research International - May 8, 2021 Category: Food Science Source Type: research
Antidiabetic potential of dietary polyphenols: A mechanistic review
Publication date: Available online 5 May 2021Source: Food Research InternationalAuthor(s): David de Paulo Farias, Fábio Fernandes de Araújo, Iramaia Angélica Neri-Numa, Glaucia Maria Pastore (Source: Food Research International)
Source: Food Research International - May 6, 2021 Category: Food Science Source Type: research
Eye-tracking research on sensory and consumer science: A review, pitfalls and future directions
Publication date: Available online 6 May 2021Source: Food Research InternationalAuthor(s): Kosuke Motoki, Toshiki Saito, Takuya Onuma (Source: Food Research International)
Source: Food Research International - May 6, 2021 Category: Food Science Source Type: research
Delaying crystallization in single fractionated palm olein with limonene addition
Publication date: Available online 5 May 2021Source: Food Research InternationalAuthor(s): Natália Aparecida Mello, Ana Paula Badan Ribeiro, Juliano Lemos Bicas (Source: Food Research International)
Source: Food Research International - May 6, 2021 Category: Food Science Source Type: research
Proteomic analysis validates previous findings on wounding-responsive plant hormone signaling and primary metabolism contributing to the biosynthesis of secondary metabolites based on metabolomic analysis in harvested broccoli (Brassica oleracea L. var. italica)
Publication date: Available online 5 May 2021Source: Food Research InternationalAuthor(s): Yuge Guan, Wenzhong Hu, Yongping Xu, Sarengaowa, Yaru Ji, Xiaozhe Yang, Ke Feng (Source: Food Research International)
Source: Food Research International - May 6, 2021 Category: Food Science Source Type: research
Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends
Publication date: Available online 5 May 2021Source: Food Research InternationalAuthor(s): Pedro Danilo de Oliveira, Dayala Albuquerque da Silva, Werbeth Pereira Pires, Carolina Vieira Bezerra, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues (Source: Food Research International)
Source: Food Research International - May 6, 2021 Category: Food Science Source Type: research
A review on TiO2-based photocatalytic systems applied in fruit postharvest: Set-ups and perspectives
Publication date: June 2021Source: Food Research International, Volume 144Author(s): Jéssica de Matos Fonseca, Maria Jaízia dos Santos Alves, Lenilton Santos Soares, Regina de Fátima Peralta Muniz Moreira, Germán Ayala Valencia, Alcilene Rodrigues Monteiro (Source: Food Research International)
Source: Food Research International - May 2, 2021 Category: Food Science Source Type: research
Preventing Chagas disease: A new RT-qPCR method for rapid and specific quantification of viable Trypanosoma cruzi for food safety
Publication date: June 2021Source: Food Research International, Volume 144Author(s): Ana Caroline de Oliveira, Vanete Thomaz-Soccol, Michelle Zibetti Tadra-Sfeir, Emanuel Maltempi de Souza, Maria Elena Crespo-Lopez, Hervé Rogez (Source: Food Research International)
Source: Food Research International - April 30, 2021 Category: Food Science Source Type: research
Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables
Publication date: June 2021Source: Food Research International, Volume 144Author(s): Sara R. Jaeger, Davide Giacalone (Source: Food Research International)
Source: Food Research International - April 26, 2021 Category: Food Science Source Type: research
Color-based clustering algorithm as a novel image analytical method for characterizing maltose crystallinity in amorphous food models
Publication date: June 2021Source: Food Research International, Volume 144Author(s): Yaowen Wu, Tian Mou, Keying Ma, Fanghui Fan (Source: Food Research International)
Source: Food Research International - April 26, 2021 Category: Food Science Source Type: research
