2022Academic literature53 citations Open Access

A review of the top 100 most cited papers on food safety

Helen Onyeaka, Christian Anumudu, Chioke A. Okolo +3

Quality Assurance and Safety of Crops & Foods

Food Safety and Hygiene

With the ever-increasing changes and growing scientific output in the field of food safety, it has become imperative to measure, analyze, characterize and compare existing publications...

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2022Academic literature53 citations Open Access

Exploring AI-2-mediated interspecies communications within rumen microbial communities

Xiaozhen Liu, Qinmeng Liu, Sihuai Sun +4

Research Library

A review of the top 100 most cited papers on food safety

Exploring AI-2-mediated interspecies communications within rumen microbial communities

Lemongrass (Cymbopogon citratus)-incorporated chitosan bioactive films for potential skincare applications

Potential use of carnauba wax oleogel to replace saturated fat in ice cream

Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes

Deep eutectic solvent-based ultrasonic-assisted extraction of phenolic compounds from different potato genotypes: Comparison of free and bound phenolic profiles and antioxidant activity

A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products

Surveillance for foodborne disease outbreaks in Zhejiang Province, China, 2015–2020

Multispecies probiotic administration reduces emotional salience and improves mood in subjects with moderate depression: a randomised, double-blind, placebo-controlled study

Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review

Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?

Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage

Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality

Detection of pesticide residues and risk assessment from the local fruits and vegetables in Incheon, Korea

Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies

Understanding the Mechanism of Antimicrobial Resistance and Pathogenesis of Salmonella enterica Serovar Typhi

A Narrative Review of the Antitumor Activity of Monoterpenes from Essential Oils: An Update

Antioxidant and Anti-Inflammatory Effects of Thyme (Thymus vulgaris L.) Essential Oils Prepared at Different Plant Phenophases on Pseudomonas aeruginosa LPS-Activated THP-1 Macrophages

Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics

Antimicrobial, Multidrug Resistance Reversal and Biofilm Formation Inhibitory Effect of Origanum majorana Extracts, Essential Oil and Monoterpenes

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic

Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO<sub>2</sub> nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef

Assessing Biosecurity Compliance in Poultry Farms: A Survey in a Densely Populated Poultry Area in North East Italy

Chemical Composition, Antioxidant, and Antimicrobial Activity of Dracocephalum moldavica L. Essential Oil and Hydrolate

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives

Anti-inflammatory and anti-nociceptive effects of Cinnamon and Clove essential oils nanogels: an in vivo study

Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying

Eryngium foetidum L. (Apiaceae): A Literature Review of Traditional Uses, Chemical Composition, and Pharmacological Activities

Chemical Composition and Effect against Skin Alterations of Bioactive Extracts Obtained by the Hydrodistillation of Eucalyptus globulus Leaves

Cognitive improvement effect of nervonic acid and essential fatty acids on rats ingesting<i>Acer truncatum Bunge</i>seed oil revealed by lipidomics approach

Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions

Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures

Towards a Four-Component GMMA-Based Vaccine against Shigella

Bacteriocin-Producing Lactic Acid Bacteria Strains with Antimicrobial Activity Screened from Bamei Pig Feces

Preparation and characterization of soybean protein isolate-dextran conjugate-based nanogels

Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality

Early Stimulation and Nutrition: The Impacts of a Scalable Intervention

Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility

Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins

Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods

Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends

Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations

Lactic acid bacteria: isolation–characterization approaches and industrial applications

Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice

Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits

Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA‐ANN and ANFIS for the prediction of drying time and moisture ratio

Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East