Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine

Ranaweera K.R. Ranaweera, Adam M. Gilmore, Dimitra L. Capone +2

Food Chemistry

Fermentation and Sensory Analysis

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2021Academic literature58 citationsDOI

Do we need a ‘circular society’? Competing narratives of the circular economy in the French food sector

Sina Leipold, Kaja Weldner, Marius Hohl

Ecological Economics

Food Waste Reduction and Sustainability

How a circular economy (CE) can promote social equity remains largely unknown. We analyze how CE narratives affect interpretations of problems and actions on waste in the French food sector,...

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Research Library

Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine

Do we need a ‘circular society’? Competing narratives of the circular economy in the French food sector

Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide

Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

The impact of environmental factors on the environmental bacterial diversity and composition in the Jiang-flavoured Baijiu production region

Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch

Total antioxidant capacity as a marker of severity of COVID‐19 infection: Possible prognostic and therapeutic clinical application

Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili

The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley

Pomegranate fruit pulp polyphenols reduce diet‐induced obesity with modulation of gut microbiota in mice

In silico analyses of toxicity of the major constituents of essential oils from two Ipomoea L. species

Understanding the aggregation structure, digestive and rheological properties of corn, potato, and pea starches modified by ultrasonic frequency

Revealing the mechanism beneath the effects of starch-amino acids interactions on starch physicochemical properties by molecular dynamic simulations

Development and validation of a predictive model for feeding intolerance in intensive care unit patients with sepsis

Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles

Agricultural seasonality, market access, and food security in Sierra Leone

Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin

Sensory descriptive analysis and hedonic consumer test for Galician type breads

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects

Consumer Preference Analysis on Attributes of Milk Tea: A Conjoint Analysis Approach

Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety

Modification of light intensity influence essential oils content, composition and antioxidant activity of thyme, marjoram and oregano

Volatile phenolics: A comprehensive review of the anti-infective properties of an important class of essential oil constituents

Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Public health impact of Salmonella spp. on raw poultry: Current concepts and future prospects in the United States

Novel Bioactive Extraction and Nano-Encapsulation

Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Essential oils and quality composts sourced by recycling vegetable residues from the aromatic plant supply chain

Big Data Impacting Dynamic Food Safety Risk Management in the Food Chain

Physically cross-linked chitosan/dextrin cryogels entrapping Thymus vulgaris essential oil with enhanced mechanical, antioxidant and antifungal properties

Role of microorganisms isolated from cows with mastitis in Moscow region in biofilm formation

Probiotics and MicroRNA: Their Roles in the Host–Microbe Interactions

Electron beam irradiation to control biohazards in seafood

Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules

Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality

Food Safety Knowledge, Attitude, and Practice of College Students, Ethiopia, 2019: A Cross‐Sectional Study

Assessment of nanoencapsulated Cananga odorata essential oil in chitosan nanopolymer as a green approach to boost the antifungal, antioxidant and in situ efficacy

One-step self-assembly of curcumin-loaded zein/sophorolipid nanoparticles: physicochemical stability, redispersibility, solubility and bioaccessibility

Exogenous proline treatment inhibiting enzymatic browning of fresh-cut potatoes during cold storage

Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity

The Shigella Type III Secretion System: An Overview from Top to Bottom

Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review

Climate change, extreme events, and increased risk of salmonellosis: foodborne diseases active surveillance network (FoodNet), 2004-2014