Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

Engy Mahmoud, Małgorzata Starowicz, Ewa Ciska +2

Food Chemistry

Essential Oils and Antimicrobial Activity

DOI →

2021Academic literature45 citations7 claims extracted Open Access

Fabrication of Caseinate Stabilized Thymol Nanosuspensions via the pH-Driven Method: Enhancement in Water Solubility of Thymol

Wei Zhou, Yun Zhang, Ruyi Li +4

Foods

Microencapsulation and Drying Processes

Thymol has been applied as a spice and antibacterial agent in commercial products. However, the utilization of thymol in the food and pharmaceutical field has recently been limited by its poor water...

Research Library

Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

Fabrication of Caseinate Stabilized Thymol Nanosuspensions via the pH-Driven Method: Enhancement in Water Solubility of Thymol

Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour

Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties

Does Probiotic Consumption Enhance Wound Healing? A Systematic Review

Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha

The Journal "Agriculture and Forestry"

Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions

Limited impact of Salmonella stress and persisters on antibiotic clearance

Programmable Food-Derived Peptide Coassembly Strategies for Boosting Targeted Colitis Therapy by Enhancing Oral Bioavailability and Restoring Gut Microenvironment Homeostasis

Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry

Anti-Inflammatory and Antioxidant Activities of Eugenol: An Update

Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review

<i>Siraitia grosvenorii</i> As a Homologue of Food and Medicine: A Review of Biological Activity, Mechanisms of Action, Synthetic Biology, and Applications in Future Food

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

A model suitable for estimating above-ground biomass of potatoes at different regional levels

Anthocyanins: a comprehensive review on biosynthesis, structural diversity, and industrial applications

Ultrasound Technology for Enhancing Drying Efficiency and Quality of Fruits and Vegetables: A Review

Effect of hydrocolloids on starch digestion: A review

ESPEN practical short micronutrient guideline

From environmental responses to adaptation: the roles of plant lncRNAs

(Poly)phenol-related gut metabotypes and human health: an update

Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes

Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate

Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food

Copper homeostasis in chronic kidney disease and its crosstalk with ferroptosis

Etiology-specific incidence and mortality of diarrheal diseases in the African region: a systematic review and meta-analysis

Cloud-based Decision Support Systems for Securing Farm-to-Table Traceability using IoT and KNN Algorithm

Efficacy of typhoid vaccines against culture-confirmed Salmonella Typhi in typhoid endemic countries: a systematic review and meta-analysis

Advancing food manufacturing: Leveraging robotic solutions for enhanced quality assurance and traceability across global supply networks

Characterization of ultrasound-assisted covalent binding interaction between β-lactoglobulin and dicaffeoylquinic acid: Great potential for the curcumin delivery

Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications

Agronomía Colombiana

High-Yield Synthesis of Lacto-<i>N</i>-Neotetraose from Glycerol and Glucose in Engineered <i>Escherichia coli</i>

Effect of ferulic acid incorporation on structural, rheological, and digestive properties of hot-extrusion 3D-printed rice starch

Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction

Advances in bio-polymer coatings for probiotic microencapsulation: chitosan and beyond for enhanced stability and controlled release

Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery

Bacterial secretion system functions: evidence of interactions and downstream implications

Extraction of dietary fiber and polyphenols from mango peel and its therapeutic potential to improve gut health

Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives

Multi-drug resistant ESKAPE pathogens and the uses of plants as their antimicrobial agents

Spray dried date fruit extract with a maltodextrin/gum arabic binary blend carrier agent system: Process optimization and product quality

Assessing Future Climate Change Impacts on Potato Yields — A Case Study for Prince Edward Island, Canada

The perishable products case to achieve sustainable food quality and safety goals implementing on-field sustainable supply chain model

Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms

Stabilization of anthocyanins by simultaneous encapsulation-copigmentation via protein-polysaccharide polyelectrolyte complexes

Deployment of an intelligent and secure cattle health monitoring system

Phytochemical analysis, GC–MS profile and determination of antibacterial, antifungal, anti-inflammatory, antioxidant activities of peel and seeds extracts (chloroform and ethyl acetate) of Tamarindus indica L