Biological Functions and Utilization of Different Part of the Papaya: A Review
. (Source: Food Reviews International)
Source: Food Reviews International - September 26, 2022 Category: Nutrition Authors: Mingyue Jiao Chao Liu M.A. Prieto Xiaoming Lu Wenfu Wu Jinyue Sun P. Garc ía-Oliveira Xiaozhen Tang Jianbo Xiao Jesus Simal-Gandara Dagang Hu Ningyang Li Source Type: research
Ohmic Heating: Its Current and Future Application in Juice Processing
Volume 39, Issue 9, October 2023, Page 6908-6933 . (Source: Food Reviews International)
Source: Food Reviews International - September 22, 2022 Category: Nutrition Authors: Nhu Khue DoanDat Quoc LaiThi Kim Phung Lea Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnamb Vietnam National University Ho Chi Minh, Ho Chi Minh, Vietnamc Institute of Biotechnology and Food Te Source Type: research
Research Progress on Debranched Starch: Preparation, Characterization, and Application
Volume 39, Issue 9, October 2023, Page 6887-6907 . (Source: Food Reviews International)
Source: Food Reviews International - September 22, 2022 Category: Nutrition Authors: Deda WangMei ZhaoYanfei WangHongyan MuCong SunHaihua ChenQingjie Suna College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Chinab College of Food Science and Engineering, Shandong Agricultural University, Taian, China Source Type: research
Mucilage-Based Films for Food Applications
Volume 39, Issue 9, October 2023, Page 6677-6706 . (Source: Food Reviews International)
Source: Food Reviews International - September 22, 2022 Category: Nutrition Authors: A. S. L ópez-DíazL. L. Méndez-LagunasInstituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México Source Type: research
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability
Volume 39, Issue 9, October 2023, Page 6707-6745 . (Source: Food Reviews International)
Source: Food Reviews International - September 22, 2022 Category: Nutrition Authors: Manuel Adrian Picos-SalasLuis Ángel Cabanillas-BojórquezCristina Alicia Elizalde-RomeroNayely Leyva-LópezLuis Aurelio Montoya-InzunzaJ. Basilio HerediaErick P. Gutiérrez-Grijalvaa Functional Foods and Nutraceuticals Laboratory, Centro de Investigació Source Type: research
Ohmic Heating: Its Current and Future Application in Juice Processing
. (Source: Food Reviews International)
Source: Food Reviews International - September 22, 2022 Category: Nutrition Authors: Nhu Khue Doan Dat Quoc Lai Thi Kim Phung Le Source Type: research
Research Progress on Debranched Starch: Preparation, Characterization, and Application
. (Source: Food Reviews International)
Source: Food Reviews International - September 22, 2022 Category: Nutrition Authors: Deda Wang Mei Zhao Yanfei Wang Hongyan Mu Cong Sun Haihua Chen Qingjie Sun Source Type: research
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability
. (Source: Food Reviews International)
Source: Food Reviews International - September 22, 2022 Category: Nutrition Authors: Manuel Adrian Picos-Salas Luis Ángel Cabanillas-Bojórquez Cristina Alicia Elizalde-Romero Nayely Leyva-L ópez Luis Aurelio Montoya-Inzunza J. Basilio Heredia Erick P. Guti érrez-Grijalva Source Type: research
Mucilage-Based Films for Food Applications
. (Source: Food Reviews International)
Source: Food Reviews International - September 22, 2022 Category: Nutrition Authors: A. S. L ópez-Díaz L. L. M éndez-Lagunas Source Type: research
Methods for Physically Structuring Meat Analogs: Challenges and Perspectives
Volume 39, Issue 9, October 2023, Page 6805-6833 . (Source: Food Reviews International)
Source: Food Reviews International - September 21, 2022 Category: Nutrition Authors: Mariana AngoneseAmanda G. A. S áGabriel Emiliano MottaDébora de OliveiraMarco Di LuccioBruno A. M. CarciofiDepartment of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil Source Type: research
Methods for Physically Structuring Meat Analogs: Challenges and Perspectives
. (Source: Food Reviews International)
Source: Food Reviews International - September 21, 2022 Category: Nutrition Authors: Mariana Angonese Amanda G. A. S á Gabriel Emiliano Motta D ébora de Oliveira Marco Di Luccio Bruno A. M. Carciofi Source Type: research
Impact of processing on bioaccessibility of phytochemicals in nuts
. (Source: Food Reviews International)
Source: Food Reviews International - September 21, 2022 Category: Nutrition Authors: Peiyao Lu Hanjing Wu Jingyu Gu Malik A. Nawaz Xueying Ma Hafiz A.R. Suleria Source Type: research
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition
Volume 39, Issue 9, October 2023, Page 6478-6499 . (Source: Food Reviews International)
Source: Food Reviews International - September 19, 2022 Category: Nutrition Authors: Haopeng WangAamir IqbalAyesha MurtazaXiaoyun XuSiyi PanWanfeng Hua College of food science and technology, Huazhong agricultural university, Wuhan, Chinab Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural Un Source Type: research
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition
. (Source: Food Reviews International)
Source: Food Reviews International - September 19, 2022 Category: Nutrition Authors: Haopeng Wang Aamir Iqbal Ayesha Murtaza Xiaoyun Xu Siyi Pan Wanfeng Hu Source Type: research
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products
Volume 39, Issue 9, October 2023, Page 6447-6477 . (Source: Food Reviews International)
Source: Food Reviews International - September 18, 2022 Category: Nutrition Authors: Dominika PrzybylskaA. Z. KucharskaT. Soza ńskia Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Polandb Department of Pharmacology, Wrocław Medical University, Wrocław Source Type: research
