2022Academic literature34 citations4 claims extractedDOI

The physicochemical stability of oat-based drinks

Tiffany Patra, Claudia Axel, Åsmund Rinnan +1

Journal of Cereal Science

Food composition and properties

The popular dairy alternative oat-based drink (OBD) is made from hydrolysed oat. However, natural OBD is inherently unstable. OBD is commonly made from wholemeal oat and considered to have health...

DOI →

2022Academic literature34 citationsDOI

Distribution pattern, removal effect, transfer behavior of ten pesticides and one metabolite during the processing of grapes

Cheng‐Cheng Liu, Rui Chen, Fengmao Liu +5

Food Research International

Pesticide Residue Analysis and Safety

Research Library

The physicochemical stability of oat-based drinks

Distribution pattern, removal effect, transfer behavior of ten pesticides and one metabolite during the processing of grapes

Physicochemical and functional properties of Pleurotus geesteranus proteins

Taste of Fat and Obesity: Different Hypotheses and Our Point of View

Polyphenol Content of Green Pea (<i>Pisum sativum</i> L.) Hull under <i>In Vitro</i> Digestion and Effects of Digestive Products on Anti-Inflammatory Activity and Intestinal Barrier in the Caco-2/Raw264.7 Coculture Model

Italians’ behavior when dining out: Main drivers for restaurant selection and customers segmentation

Camel milk composition by breed, season, publication year, and country: A global systematic review, meta‐analysis, and meta‐regression

Structural characterization and bioactivity of novel exopolysaccharides produced by Tetragenococcus halophilus

Selenium Status in Patients with Chronic Liver Disease: A Systematic Review and Meta-Analysis

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity

Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides

Characterization and controlled release of pequi oil microcapsules for yogurt application

Comparison of drying behavior and product quality of coconut chips treated with different osmotic agents

Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein

Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions

Utilization of different carrier agents for chlorophyll encapsulation: Characterization and kinetic stability study

Trends in Vitamin C Consumption in the United States: 1999–2018

NIR Analysis of Intact Grape Berries: Chemical and Physical Properties Prediction Using Multivariate Analysis

Quantitative detection of trace VBNC Cronobacter sakazakii by immunomagnetic separation in combination with PMAxx-ddPCR in dairy products

Efficiency, functionality, and multi-scale structure of citric acid esterified glutinous rice starch synthesized via infrared radiation

Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour

Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Eggshell powder improves the gel properties and microstructure of pea starch-Mesona chinensis Benth polysaccharide gels

In vitro digestion of eight types of wholegrains and their dietary recommendations for different populations

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds

Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat

Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition

Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine

Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

The anti-inflammatory and antioxidant properties of chickpea hull phenolic extracts

Kernel characterization and starch morphology in five varieties of Peruvian Andean maize

Lipid Composition, Digestion, and Absorption Differences among Neonatal Feeding Strategies: Potential Implications for Intestinal Inflammation in Preterm Infants

Biosynthesis of α-solanine and α-chaconine in potato leaves (Solanum tuberosum L.) – A 13CO2 study

Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition

Effectiveness of Breastfeeding Support Packages in Low- and Middle-Income Countries for Infants under Six Months: A Systematic Review

Development of composite nanoparticles from gum Arabic and carboxymethylcellulose-modified Stauntonia brachyanthera seed albumin for lutein delivery

Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts

Study on the bioavailability of stevioside-encapsulized lutein and its mechanism

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions

Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines

Effects of cold atmospheric-pressure plasma on the rheological properties of gum Arabic

Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation

Influence of wine traits and context on liking, intention to consume, wine-evoked emotions and perceived sensory sensations

Formation of furan in baby food products: Identification and technical challenges