2022Academic literature47 citations2 claims extractedDOI

Association between dietary sodium, potassium, and the sodium-to-potassium ratio and mortality: A 10-year analysis

Yu‐Jin Kwon, Hye Sun Lee, Goeun Park +1

Frontiers in Nutrition

Sodium Intake and Health

There is inconclusive evidence of the association between dietary sodium, potassium, and the sodium-to-potassium ratio and all-cause and cardiovascular disease mortality. To investigate the...

DOI →

2022Academic literature47 citations3 claims extractedDOI

A low energy approach to develop nanoemulsion by combining pea protein and Tween 80 and its application for vitamin D delivery

Niharika Walia, Sitian Zhang, Wendy V. Wismer +1

Research Library

Association between dietary sodium, potassium, and the sodium-to-potassium ratio and mortality: A 10-year analysis

A low energy approach to develop nanoemulsion by combining pea protein and Tween 80 and its application for vitamin D delivery

A comprehensive study of selenium and cerium oxide nanoparticles on mung bean: Individual and synergistic effect on photosynthesis pigments, antioxidants, and dry matter accumulation

Diversity of sambals, traditional Indonesian chili pastes

Legionellosis risk—an overview of Legionella spp. habitats in Europe

Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines

From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

Plant volatiles: Using Scented molecules as food additives

Golgi Metal Ion Homeostasis in Human Health and Diseases

Effects of Selenium on Chronic Kidney Disease: A Mendelian Randomization Study

Structure, physicochemical, functional and in vitro digestibility properties of non-waxy and waxy proso millet starches

Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums

From Copper Tolerance to Resistance in Pseudomonas aeruginosa towards Patho-Adaptation and Hospital Success

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

Sorghum: Nutritional Factors, Bioactive Compounds, Pharmaceutical and Application in Food Systems: A Review

Gut microbial utilization of xylan and its implication in gut homeostasis and metabolic response

Magnesium in Type 2 Diabetes Mellitus, Obesity, and Metabolic Syndrome

The hidden world within plants: metatranscriptomics unveils the complexity of wood microbiomes

An in vitro and in silico study on the synthesis and characterization of novel bis(sulfonate) derivatives as tyrosinase and pancreatic lipase inhibitors

Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature

Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths

Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing

Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

Impact of Sequential Inoculation with the Non-<i>Saccharomyces</i> <i>T. delbrueckii</i> and <i>M. pulcherrima</i> Combined with <i>Saccharomyces cerevisiae</i> Strains on Chemicals and Sensory Profile of Rosé Wines

Effect of debranching on the structure and digestibility of octenyl succinic anhydride starch nanoparticles

Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil

Serum selenium concentrations and risk of all-cause and heart disease mortality among individuals with type 2 diabetes

Rheological and thermal properties of oat flours and starch affected by oat lipids

Optimization and application of QuEChERS and SPE methods followed by LC-PDA for the determination of triazines residues in fruits and vegetables from Pietermaritzburg local supermarkets

Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential

Development of novel cocrystal-based active food packaging by a Quality by Design approach

Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze–thaw tolerance

Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade

Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook

Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (<i>Pisum sativum</i> L.)

Structural characteristics and foaming properties of ovalbumin - Caffeic acid complex

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch

Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.)

Plant-sourced intrinsic dietary fiber: Physical structure and health function

Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties

Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits

Insights into the formation of konjac glucomannan gel induced by ethanol equilibration