Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Federica Cardinali, Ilario Ferrocino, Vesna Milanović, Luca Belleggia, Maria Rita Corvaglia, Cristiana Garofalo, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Andrea Osimani, Lucia Aquilanti (Source: Food Research International)
Source: Food Research International - June 25, 2021 Category: Food Science Source Type: research
Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions
Publication date: Available online 23 June 2021Source: Food Research InternationalAuthor(s): Natalia Riquelme, Laura Laguna, Amparo Tárrega, Paz Robert, Carla Arancibia (Source: Food Research International)
Source: Food Research International - June 25, 2021 Category: Food Science Source Type: research
Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Nayjara Carvalho Gualberto, Christean Santos de Oliveira, Juliete Pedreira Nogueira, Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Murugan Rajan, Maria Terezinha Santos Leite Neta, Narendra Narain (Source: Food Research International)
Source: Food Research International - June 25, 2021 Category: Food Science Source Type: research
Tailor-made microbial consortium for Kombucha fermentation: microbiota-induced biochemical changes and biofilm formation
Publication date: Available online 18 June 2021Source: Food Research InternationalAuthor(s): Océane Savary, Jérôme Mounier, Anne Thierry, Elisabeth Poirier, Julie Jourdren, Marie-Bernadette Maillard, Marine Penland, Christophe Decamps, Emmanuel Coton, Monika Coton (Source: Food Research International)
Source: Food Research International - June 20, 2021 Category: Food Science Source Type: research
Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility
Publication date: Available online 18 June 2021Source: Food Research InternationalAuthor(s): Katja C.W. van Dongen, Armand M.A. Linkens, Suzan M.W. Wetzels, Kristiaan Wouters, Tim Vanmierlo, Marjo P.H. van de Waarenburg, Jean L.J.M. Scheijen, Willem M. de Vos, Clara Belzer, Casper G. Schalkwijk (Source: Food Research International)
Source: Food Research International - June 20, 2021 Category: Food Science Source Type: research
Chemical Ingredients Characterization Basing on 1H NMR and SHS-GC/MS in Twelve Cultivars of Coffea Arabica Roasted Beans
Publication date: Available online 18 June 2021Source: Food Research InternationalAuthor(s): Yanbing Wang, Xiaoyuan Wang, Guilin Hu, Defu Hong, Xuehui Bai, Tieying Guo, Hua Zhou, Jinhong Li, Minghua Qiu (Source: Food Research International)
Source: Food Research International - June 20, 2021 Category: Food Science Source Type: research
Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica
Publication date: Available online 18 June 2021Source: Food Research InternationalAuthor(s): Harleen Kaur Dhaliwal, Michael Gänzle, M.S. Roopesh (Source: Food Research International)
Source: Food Research International - June 20, 2021 Category: Food Science Source Type: research
A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
Publication date: Available online 18 June 2021Source: Food Research InternationalAuthor(s): Araceli Bolívar, Fatih Tarlak, Jean Carlos Correia Peres Costa, Manuel Cejudo-Gómez, Sara Bover-Cid, Gonzalo Zurera, Fernando Pérez-Rodríguez (Source: Food Research International)
Source: Food Research International - June 20, 2021 Category: Food Science Source Type: research
Investigating the core microbiota and its influencing factors in traditional Chinese pickles
Publication date: Available online 19 June 2021Source: Food Research InternationalAuthor(s): Feiyu An, Huijun Sun, Junrui Wu, Chunyan Zhao, Tong Li, Heting Huang, Qiang Fang, Endong Mu, Rina Wu (Source: Food Research International)
Source: Food Research International - June 20, 2021 Category: Food Science Source Type: research
Structural characterization and in vitro fermentation by rat intestinal microbiota of a polysaccharide from Porphyra haitanensis
Publication date: Available online 19 June 2021Source: Food Research InternationalAuthor(s): Peilin Chen, Mingyao Tong, Hongliang Zeng, Baodong Zheng, Xiaoke Hu (Source: Food Research International)
Source: Food Research International - June 20, 2021 Category: Food Science Source Type: research
Carbonated emotions: Consumers’ sensory perception and emotional response to carbonated and still fruit juices
Publication date: Available online 17 June 2021Source: Food Research InternationalAuthor(s): Sophie Barker, Rachael Moss, Matthew B. McSweeney (Source: Food Research International)
Source: Food Research International - June 18, 2021 Category: Food Science Source Type: research
Fruit composition profile of pepper, tomato and eggplant varieties grown under uniform conditions
Publication date: Available online 17 June 2021Source: Food Research InternationalAuthor(s): Elena Rosa-Martínez, María Dolores García-Martínez, Ana María Adalid-Martínez, Leandro Pereira-Dias, Cristina Casanova, Elena Soler, María Rosario Figàs, María Dolores Raigón, Mariola Plazas, Salvador Soler, Jaime Prohens (Source: Food Research International)
Source: Food Research International - June 18, 2021 Category: Food Science Source Type: research
Spirulina platensis polysaccharides attenuate lipid and carbohydrate metabolism disorder in high-sucrose and high-fat diet-fed rats in association with intestinal microbiota
Publication date: Available online 17 June 2021Source: Food Research InternationalAuthor(s): Tian-Tian Li, Zi-Rui Huang, Rui-Bo Jia, Xu-Cong Lv, Chao Zhao, Bin Liu (Source: Food Research International)
Source: Food Research International - June 18, 2021 Category: Food Science Source Type: research
Research progress on polysaccharide/protein hydrogels: preparation method, functional property and application as delivery systems for bioactive ingredients
Publication date: Available online 18 June 2021Source: Food Research InternationalAuthor(s): Kang Liu, Ying-Ying Chen, Xue-Qiang Zha, Qiang-Ming Li, Li-Hua Pan, Jian-Ping Luo (Source: Food Research International)
Source: Food Research International - June 18, 2021 Category: Food Science Source Type: research
Biofunctionalities of unprocessed and processed flours of Australian lupin cultivars: antidiabetic and organ protective potential studies
Publication date: Available online 16 June 2021Source: Food Research InternationalAuthor(s): Kishor Mazumder, Md. Rabiul Hossain, Asma Aktar, Raju Dash, Asgar Farahnaky (Source: Food Research International)
Source: Food Research International - June 17, 2021 Category: Food Science Source Type: research
