Nigeria's water crisis: Abundant water, polluted reality

Efe Jeffery Isukuru, James Odafe Opha, Obaro Wilson Isaiah +2

Cleaner Water

Child Nutrition and Water Access

Despite Nigeria's immense wealth in water resources, the country faces a significant water crisis that is exceptionally difficult to resolve, particularly considering the associated public health and...

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2024Academic literature69 citations6 claims extractedDOI

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Shah Saud, Tang Xiaojuan, Shah Fahad

Food Chemistry X

Probiotics and Fermented Foods

Research Library

Nigeria's water crisis: Abundant water, polluted reality

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Beneficial effects of linoleic acid on cardiometabolic health: an update

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties

Modified Orange Peel Waste as a Sustainable Material for Adsorption of Contaminants

Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)

Natural energy materials and storage systems for solar dryers: State of the art

Advances in the formation mechanism, influencing factors and applications of egg white gels: A review

Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins

Global epidemiology and burden of tetanus from 1990 to 2019: A systematic analysis for the Global Burden of Disease Study 2019

Strategies for upcycling food waste in the food production and supply chain

Impact of additives on the formation of thermally induced <i>trans</i> linoleic acid in peanut oil

Implementing New Approach Methodologies (NAMs) in food safety assessments: Strategic objectives and actions taken by the European Food Safety Authority

Host metabolic benefits of prebiotic exopolysaccharides produced by <i>Leuconostoc mesenteroides</i>

Engineering fucoxanthin-loaded probiotics’ membrane vesicles for the dietary intervention of colitis

Elesclomol, a copper-transporting therapeutic agent targeting mitochondria: from discovery to its novel applications

Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability

Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein

Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers

Global expansion of Vibrio parahaemolyticus threatens the seafood industry: Perspective on controlling its biofilm formation

Antimicrobial activities and mechanisms of extract and components of herbs in East Asia

Lignocellulose, dietary fibre, inulin and their potential application in food

Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch

Accelerating progress on early childhood development for children under 5 years with disabilities by 2030

Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products

Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten

Intravenous vitamin C administration to patients with septic shock: a pilot randomised controlled trial

Zinc and selenium supplementation in COVID-19 prevention and treatment: a systematic review of the experimental studies

Effect of starch and fibre on faba bean protein gel characteristics

Enhancing viability of Lactobacillus plantarum encapsulated by alginate-gelatin hydrogel beads during gastrointestinal digestion, storage and in the mimic beverage systems

Colicins and Microcins Produced by Enterobacteriaceae: Characterization, Mode of Action, and Putative Applications

Antibacterial and Antifungal Sesquiterpenoids: Chemistry, Resource, and Activity

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

Effect of ultrasound on pH-shift to improve thermal stability of coconut milk by modifying physicochemical properties of coconut milk protein

Acetylcholinesterase Inhibitory Activities of Essential Oils from Vietnamese Traditional Medicinal Plants

Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention

Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism

Covalent interaction of soy protein isolate and chlorogenic acid: Effect on protein structure and functional properties

Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

Antibacterial and Antibiofilm Activity of Selected Medicinal Plant Leaf Extracts Against Pathogens Implicated in Poultry Diseases

Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components

Antimicrobial Activity of Essential Oils Evaluated In Vitro against Escherichia coli and Staphylococcus aureus

Antimicrobial Susceptibility and Molecular Characterization of Escherichia coli Recovered from Milk and Related Samples

Formulation Strategies to Improve the Stability and Handling of Oral Solid Dosage Forms of Highly Hygroscopic Pharmaceuticals and Nutraceuticals

Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review

Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils

Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients

Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects

Reassessment of Thin-Layer Drying Models for Foods: A Critical Short Communication