2021Academic literature36 citations4 claims extractedDOI

Maternal dietary intake, nutritional status and macronutrient composition of human breast milk: systematic review

Shiksha Adhikari, Urszula Kudla, Jean Nyakayiru +1

British Journal Of Nutrition

Infant Nutrition and Health

Human breast milk (BM) is the best source of nutrition in early life, particularly during the first 6 months. Nevertheless, human BM composition is variable, and more insight in the exact factors...

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2021Academic literature36 citationsDOI

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

Amal S. Albedwawi, Mark S. Turner, Amin N. Olaimat +5

LWT

Potato Plant Research

Research Library

Maternal dietary intake, nutritional status and macronutrient composition of human breast milk: systematic review

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

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

Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study

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

Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity

A portable kit based on thiol-ene Michael addition for acrylamide detection in thermally processed foods

Red wine astringency: Correlations between chemical and sensory features

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

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

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

Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology

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

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

Janus effects of NaCl on structure of egg yolk granules

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

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

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

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

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

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

The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour

Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles

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

Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability

Chemical Composition, Biological Activity, and Potential Uses of Oregano (Origanum vulgare L.) and Oregano Essential Oil

Drying as a preservation strategy for medicinal plants: Physicochemical and functional outcomes for food and human health

The urea-to-creatinine ratio as an emerging biomarker in critical care: a scoping review and meta-analysis

The potential impact of reductions in international donor funding on tuberculosis in low-income and middle-income countries: a modelling study

Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Mixtures and conjugates

Effect of different valence metal cations on the gel characteristics and microstructure of Inca peanut albumin gels

Monitoring of seven pesticide residues by LC-MS/MS in extra virgin olive oil samples and risk assessment for consumers

Preparation and characterization of tilapia protein isolate – Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion

Anticounterfeiting and Fraud Mitigation Solutions for High-value Food Products

Salmonellosis outbreak archive in China: data collection and assembly

Impact of Agricultural Wastes on Environment and Possible Management Strategies

Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis

Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery

From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain

Salmonella: Infection mechanism and control strategies

Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation

An overview of the nutritional and therapeutic properties of amaranth

Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles

Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments

Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu

Fabrication of soy protein nanoparticles based on metal-phenolic networks for stabilization of nano-emulsions delivery system

Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function

Is Camphor the Future in Supporting Therapy for Skin Infections?

Nanoemulsions Stable against Ostwald Ripening

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food