Not too ugly to be tasty: Guiding consumer food inferences for the greater good

Bruce E. Pfeiffer, Aparna Sundar, Hélène Deval

Food Quality and Preference

Food Waste Reduction and Sustainability

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2021Academic literature36 citations Open Access

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

Francisco López‐Gálvez, Perla A. Gómez, Francisco Artés +2

Foods

Food Waste Reduction and Sustainability

Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to...

Research Library

Not too ugly to be tasty: Guiding consumer food inferences for the greater good

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

Method optimization and validation for the routine analysis of multi-class pesticide residues in Kinnow Mandarin and fruit quality evaluation

An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts

Effect of particle size and microstructure on the physical properties of soybean insoluble dietary fiber in aqueous solution

New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels

Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread

Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne Pathogens

Milk Fat Globule Membrane Supplementation in Children: Systematic Review with Meta-Analysis

Optimising COVID-19 vaccine efficacy by ensuring nutritional adequacy

Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks

Extraction, purification and characterisation of exopolysaccharides produced by newly isolated lactic acid bacteria strains and the examination of their influence on resistant starch formation

Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics

Intention to Purchase Milk Packaged in Biodegradable Packaging: Evidence from Italian Consumers

Milk proteins and their derived peptides on bone health: Biological functions, mechanisms, and prospects

The Human Milk Oligosaccharides 3‐FL, Lacto‐N‐Neotetraose, and LDFT Attenuate Tumor Necrosis Factor‐α Induced Inflammation in Fetal Intestinal Epithelial Cells In Vitro through Shedding or Interacting with Tumor Necrosis Factor Receptor 1

Adaptation and Validation of the Food Neophobia Scale: The Case of Hungary

Differential anti-inflammatory biomarkers of the desert truffles Terfezia claveryi and Tirmania nivea revealed via UPLC-QqQ-MS-based metabolomics combined to chemometrics

Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine

The global concern of food security during the COVID-19 pandemic: Impacts and perspectives on food security

Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat

Distribution of fluopyram and tebuconazole in pomegranate tissues and their risk assessment

Enhancement of fine flavour cocoa attributes under a controlled postharvest process

Microwave irradiation alters the rheological properties and molecular structure of hull-less barley starch

Reusable Plastic Crates (RPCs) for Fresh Produce (Case Study on Cauliflowers): Sustainable Packaging but Potential Salmonella Survival and Risk of Cross-Contamination

Moisture and caking resistant Tremella fuciformis polysaccharides microcapsules with hypoglycemic activity

Lipidomics profile of irradiated ground meat to support food safety

Efficacy of a Multi-Strain Probiotic Formulation in Pediatric Populations: A Comprehensive Review of Clinical Studies

Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants

The effect of cocoa-rich products on depression, anxiety, and mood: A systematic review and meta-analysis

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

Feeding high amounts of almond hulls to lactating cows

Application of Mass Spectrometry-Based Proteomics to Barley Research

A review of recent advances and techniques in the noodle mixing process

Experimental replacement of hops by mango in beer: production and comparison of total phenolics, flavonoids, minerals, carbohydrates, proteins and toxic substances

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility

In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota

Effect of fumaric acid on the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation

Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel

An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour

Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors

Heat resistant chocolate development for subtropical and tropical climates: a review

Stability and digestion characteristics of pickering high internal phase emulsions formed by acid-induced soy lipophilic protein, β-conglycinin, and globulin

Olive Oil Extracts and Oleic Acid Attenuate the LPS-Induced Inflammatory Response in Murine RAW264.7 Macrophages but Induce the Release of Prostaglandin E2

Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef

Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species

Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties

Characterization of the medium infrared spectra of polyphenols of red and white wines by integrating FT IR and UV–Vis spectral data