2021Academic literature62 citations Open Access

An Application of the Theory of Planned Behaviour to Predict Intention to Consume Plant-Based Yogurt Alternatives

Sujita Pandey, Christian Ritz, Federico J.A. Pérez-Cueto

Foods

Sensory Analysis and Statistical Methods

This study attempts to predict plant-based yogurt consumers' intention to consume plant-based yogurt alternatives in Denmark employing Ajzen's theory of planned behaviour as a theoretical framework....

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2021Academic literature62 citationsDOI

Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds

Andria da Costa Loureiro, Francisca das C do A. Souza, Edgar Aparecido Sanches +5

Research Library

An Application of the Theory of Planned Behaviour to Predict Intention to Consume Plant-Based Yogurt Alternatives

Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds

Multiple water source use in low- and middle-income countries: a systematic review

Surface-Tailored Zein Nanoparticles: Strategies and Applications

The variability of physico-chemical properties of brewery spent grain from 8 different breweries

Omega 3 Fatty Acid and Skin Diseases

Development and characterization of monoglyceride oleogels prepared with crude and refined walnut oil

Genome-wide identification and characterization of long non-coding RNAs conferring resistance to Colletotrichum gloeosporioides in walnut (Juglans regia)

Pesticide residues analysis in passion fruit and its processed products by LC–MS/MS and GC–MS/MS: Method validation, processing factors and dietary risk assessment

Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties

Effect of chemical and enzymatic modifications on the structural and physicochemical properties of dietary fiber from purple turnip (Brassica rapa L.)

Estimating the health burden of aflatoxin attributable stunting among children in low income countries of Africa

Therapeutic potential of camel milk exosomes against HepaRG cells with potent apoptotic, anti-inflammatory, and anti-angiogenesis effects for colostrum exosomes

Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential

Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

Human health risk assessment through quantitative screening of insecticide residues in two green beans to ensure food safety

Natural antimicrobial-loaded nanoemulsions for the control of food spoilage/pathogenic microorganisms

Methodologies for simulation of gastrointestinal digestion of different controlled delivery systems and further uptake of encapsulated bioactive compounds

The effect of coating material combination and encapsulation method on propolis powder properties

Profiling of phospholipid molecular species in human breast milk of Chinese mothers and comprehensive analysis of phospholipidomic characteristics at different lactation stages

Promising potential of boron compounds against Glioblastoma: In Vitro antioxidant, anti-inflammatory and anticancer studies

Effects of fungal beta-glucans on health – a systematic review of randomized controlled trials

Enteropathogenic Escherichia coli—A Summary of the Literature

Food Preferences and Obesity

Effects of tannic acid on the structure and proteolytic digestion of bovine lactoferrin

The long noncoding RNA FRILAIR regulates strawberry fruit ripening by functioning as a noncanonical target mimic

A chromosome‐level<i>Amaranthus cruentus</i>genome assembly highlights gene family evolution and biosynthetic gene clusters that may underpin the nutritional value of this traditional crop

In vitro assessment of prebiotic properties of oligosaccharides derived from four microbial polysaccharides

Changes in Diarrhea Score, Nutrient Digestibility, Zinc Utilization, Intestinal Immune Profiles, and Fecal Microbiome in Weaned Piglets by Different Forms of Zinc

Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi

Circular Food Behaviors: A Literature Review

Effects of Lactobacillus reuteri supplementation on the gut microbiota in extremely preterm infants in a randomized placebo-controlled trial

Solar Water Disinfection to Produce Safe Drinking Water: A Review of Parameters, Enhancements, and Modelling Approaches to Make SODIS Faster and Safer

Selenium bioavailability in soil-wheat system and its dominant influential factors: A field study in Shaanxi province, China

A comparative performance analysis of sensible and latent heat based storage in a small-scale solar thermal dryer

Copper Imbalance in Alzheimer’s Disease and Its Link with the Amyloid Hypothesis: Towards a Combined Clinical, Chemical, and Genetic Etiology

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

Molecular docking analysis and evaluation of the antibacterial and antioxidant activities of the constituents of Ocimum cufodontii

Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage

Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides

Interchangeable utilization of metals: New perspectives on the impacts of metal ions employed in ancient and extant biomolecules

Editing sterol side chain reductase 2 gene (<i>StSSR2</i>) via CRISPR/Cas9 reduces the total steroidal glycoalkaloids in potato

The impact of childhood malnutrition on mortality from pneumonia: a systematic review and network meta-analysis

Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis

Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticles

The Role of Oat Nutrients in the Immune System: A Narrative Review

Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

Application of Artificial Intelligence in Food Processing: Current Status and Future Prospects

Food Hydrocolloids: Structure, Properties, and Applications