2021Academic literature54 citations Open Access

Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil

Valentina Gomes Haensel Schmitt, Mirza Marvel Cequea, Jessika Milagros Vásquez Neyra +1

Sustainability

Food Waste Reduction and Sustainability

The objective of this research was to look into the self-reported food consumption and wastage behavior in Brazil during the COVID-19 pandemic outbreak and the motivations to prevent this waste. The...

DOI →Full text →

2021Academic literature54 citationsDOI

Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

Qiwei Du, Xuehua Ji, Fei Lyu +2

Research Library

Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil

Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

Serum Magnesium Is Inversely Associated With Heart Failure, Atrial Fibrillation, and Microvascular Complications in Type 2 Diabetes

Extraction Yield, Chemical Composition, Preliminary Toxicity of <i>Bignonia nocturna</i> (Bignoniaceae) Essential Oil and <i>in Silico</i> Evaluation of the Interaction

Distribution of polyphenolic and sugar compounds in different buckwheat plant parts

Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver

Local Food in Tourism Destination Development: The Supply-Side Perspectives

Application of Quantitative Microbiological Risk Assessment (QMRA) to food spoilage: Principles and methodology

Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of ‘Wonderful’ Pomegranate Peel Extracts at Three Different Harvest Maturities

Biosynthesis Microwave-Assisted of Zinc Oxide Nanoparticles with Ziziphus jujuba Leaves Extract: Characterization and Photocatalytic Application

Determination of nitrofuran metabolites in honey using a new derivatization reagent, magnetic solid-phase extraction and LC–MS/MS

A Novel WRKY Transcription Factor HmoWRKY40 Associated with Betalain Biosynthesis in Pitaya (Hylocereus monacanthus) through Regulating HmoCYP76AD1

Genomic Evidence of an Ancient East Asian Divergence Event in Wild <i>Saccharomyces cerevisiae</i>

Fishing for health: Do the world’s national policies for fisheries and aquaculture align with those for nutrition?

Triglyceride-lowering and anti-inflammatory mechanisms of omega-3 polyunsaturated fatty acids for atherosclerotic cardiovascular risk reduction

Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment

Resistant starches: A smart alternative for the development of functional bread and other starch-based foods

Yeast exopolysaccharides and their physiological functions

Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods

The Importance of Maintaining a Low Omega-6/Omega-3 Ratio for Reducing the Risk of Autoimmune Diseases, Asthma, and Allergies.

Consumer attitudes towards healthy and organic food in the Kurdistan region of Iraq

Effect of pomegranate peel extract on the storage stability of ground buffalo (Bubalus bubalis) meat

Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques

The effect of optimized carbon source on the synthesis and composition of exopolysaccharides produced by Lactobacillus paracasei

Pesticide Residues and Their Metabolites in Grapes and Wines from Conventional and Organic Farming System

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Preparation and Characterization of Two Different Liposomal Formulations with Bioactive Natural Extract for Multiple Applications

Early and sustained Lactobacillus plantarum probiotic therapy in critical illness: the randomised, placebo-controlled, restoration of gut microflora in critical illness trial (ROCIT)

The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality

Food Safety in Local Farming of Fruits and Vegetables

Impact of blanching pretreatment on physicochemical properties, and drying characteristics of cabbage (Brassica oleracea)

Comprehensive evaluation of saturated monoglycerides for the forming of oleogels

Solar drying of medicinal herbs: A review

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study

Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

Dry and Aqueous 2-Methyloxolane as Green Solvents for Simultaneous Production of Soybean Oil and Defatted Meal

Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities

Essential Oils for Biofilm Control: Mechanisms, Synergies, and Translational Challenges in the Era of Antimicrobial Resistance

Cultural influences on dietary choices

EASL-ERN Clinical Practice Guidelines on Wilson’s disease

Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques

In‐package cold plasma treatment to extend the shelf life of food

Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality

Protein From Oat: Structure, Processes, Functionality, and Nutrition

Factors and modification techniques enhancing starch gel structure and their applications in foods:A review

Oat protein: Review of structure-function synergies with other plant proteins

Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate

Traditional food processing and Acrylamide formation: A review