2021Academic literature33 citations5 claims extractedDOI

Characteristics and properties of fibres suitable for a low FODMAP diet- an overview

Jonas J. Atzler, Aylin W. Sahin, Eimear Gallagher +2

Trends in Food Science & Technology

Food composition and properties

Irritable bowel syndrome (IBS) is one of the most common gastro-intestinal disorders worldwide and is often treated by adjusting the diet of IBS patients. An increased intake of dietary fibre (DF)...

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2021Academic literature33 citations Open Access

Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study

Arianna Ricci, Jaime A. Arboleda Mejia, Andrea Versari +3

Research Library

Characteristics and properties of fibres suitable for a low FODMAP diet- an overview

Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study

Effects of soy peptides and pH on foaming and physicochemical properties of egg white powder

Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols

Dietary Magnesium Alleviates Experimental Murine Colitis through Modulation of Gut Microbiota

Serumal Lipidomics Reveals the Anti-inflammatory Effect of Flax Lignans and Sinapic Acid in High-Fat-Diet-Fed Mice

Development of cake mix with reduced fat and high practicality by adding chia mucilage

Serum Selenium Level Predicts 10-Year Survival after Breast Cancer

Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate

Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions

The Encapsulation Strategies for Targeted Delivery of Probiotics in Preventing and Treating Colorectal Cancer: A Review

Intracellular metal ion-based chemistry for programmed cell death

Selenium in cancer management: exploring the therapeutic potential

3D printing technology for valorization of food processing wastes and byproducts: A systematic review

Protein-polyphenol complexation vs. conjugation: A review on mechanisms, functional differences, and antioxidant-emulsifier roles

Extraction, structure, activity and application of konjac glucomannan

Beneficial Effects of Omega-3 Fatty Acids on Obesity and Related Metabolic and Chronic Inflammatory Diseases

Effect of Zedo Gum‐Based Coatings Containing Tarragon and <i>Zataria multiflora</i> Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips

Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel

Oats as a source of nutritious alternative protein

Conjugated Linolenic Acid (CLnA) vs Conjugated Linoleic Acid (CLA): A Comprehensive Review of Potential Advantages in Molecular Characteristics, Health Benefits, and Production Techniques

Carvacrol and Thymol Hybrids: Potential Anticancer and Antibacterial Therapeutics

A cellulose synthase–like protein governs the biosynthesis of <i>Solanum</i> alkaloids

The effect of Plantago major seed mucilage fortified with cell-free supernatant (CFS) of probiotic Lactococcus lactis NJ414 on extending shelf life and ensuring the safety of lamb meat slices stored at 4 °C

Malva neglecta seed polysaccharide mucilage coating enriched by the Lactobacillus brevis TD4 postbiotics: A promising strategy to promote the shelf life of fresh beef

Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein

Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques

Selenium-containing compounds: a new hope for innovative treatments in Alzheimer’s disease and Parkinson’s disease

Co-delivery of resveratrol and curcumin based on Mesona chinensis polysaccharides/zein nanoparticle for targeted alleviation of ulcerative colitis

Polymer lipid hybrid nanoparticles for phytochemical delivery: challenges, progress, and future prospects

Enhancing thermal stability and mechanical resilience in gelatin/starch composites through polyvinyl alcohol integration

Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.

Pectin based gels and their advanced application in food: From hydrogel to emulsion gel

Structural, physicochemical and digestive properties of non-covalent and covalent complexes of ultrasound treated soybean protein isolate with soybean isoflavone

Regulatory mechanisms of acetic acid, ethanol and high temperature tolerances of acetic acid bacteria during vinegar production

Magnesium (Mg2+): Essential Mineral for Neuronal Health: From Cellular Biochemistry to Cognitive Health and Behavior Regulation

Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3

Optimization of cryoprotectants for improving the freeze-dried survival rate of potential probiotic Lactococcus lactis ZFM559 and evaluation of its storage stability

Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools

Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes

Machine learning to attribute the source of Campylobacter infections in the United States: A retrospective analysis of national surveillance data

Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications

The sustainability challenges of fresh food supply chains: an integrative framework

Thermal and Non-thermal Processing on the Physical and Chemical Properties of Tree Nuts: A Review

Tartary buckwheat rutin: Accumulation, metabolic pathways, regulation mechanisms, and biofortification strategies

Evaluation of the Antimicrobial Activity of Geraniol and Selected Geraniol Transformation Products against Gram-Positive Bacteria

How to encourage food waste reduction in kitchen brigades: The underlying role of ‘green’ transformational leadership and employees' self-efficacy

Novel kokumi peptides from yeast extract and their taste mechanism <i>via</i> an <i>in silico</i> study

Is There Evidence to Support Probiotic Use for Healthy People?

Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound