2021Academic literature29 citations4 claims extractedDOI

Build-Up of a 3D Organogel Network within the Bilayer Shell of Nanoliposomes. A Novel Delivery System for Vitamin D<sub>3</sub>: Preparation, Characterization, and Physicochemical Stability

Fatemeh Ghiasi, Mohammad Hadi Eskandari, Mohammad‐Taghi Golmakani +2

Journal of Agricultural and Food Chemistry

Food Chemistry and Fat Analysis

The inherent thermodynamic instability of liposomes during production and storage has limited their widespread applications. Therefore, a novel structure of food-grade nanoliposomes stabilized by a...

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2021Academic literature29 citations2 claims extracted Open Access

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Build-Up of a 3D Organogel Network within the Bilayer Shell of Nanoliposomes. A Novel Delivery System for Vitamin D<sub>3</sub>: Preparation, Characterization, and Physicochemical Stability

Metabolic footprint analysis of volatile metabolites to discriminate between different key time points in the fermentation and storage of starter cultures and probiotic Lactobacillus casei Zhang milk

Determination of Three Typical Metabolites of Pyrethroid Pesticides in Tea Using a Modified QuEChERS Sample Preparation by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry

Decoupling diffusion and macromolecular relaxation in the release of vitamin B6 from genipin-crosslinked whey protein networks

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot

Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads

Changes in socio-economic inequality in nutritional status among children in EAG states, India

Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (Triticum aestivum L.) cultivars by LC-ESI-MS/MS analysis

Human milk composition and the effects of pasteurisation on the activity of its components

Trends and Dynamics in the First Four Years of Operation of the First Human Milk Bank in Vietnam

Dual effects of quercetin on protein digestion and absorption in the digestive tract

Controlling starch digestibility and glycaemic response in maize-based foods

Parental considerations during complementary feeding in higher income countries: a systematic review of qualitative evidence

Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies

Structure-Specific and Individual-Dependent Metabolization of Human Milk Oligosaccharides in Infants: A Longitudinal Birth Cohort Study

Trends and Urban-Rural Disparities of Energy Intake and Macronutrient Composition among Chinese Children: Findings from the China Health and Nutrition Survey (1991 to 2015)

Neonatal Hyperglycemia Related to Parenteral Nutrition Affects Long-Term Neurodevelopment in Preterm Newborn: A Prospective Cohort Study

Mapping Geographical Differences and Examining the Determinants of Childhood Stunting in Ethiopia: A Bayesian Geostatistical Analysis

Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges

Food insecurity and the double burden of malnutrition in Colombian rural households

Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

3-Phenyllactic acid production by Lactobacillus crustorum strains isolated from naturally fermented vegetables

The diversity of commercially available ale and lager yeast strains and the impact of brewer’s preferential yeast choice on the fermentative beer profiles

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails

Understanding Food Waste, Food Insecurity, and the Gap between the Two: A Nationwide Cross-Sectional Study in Saudi Arabia

Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion

Use of casein micelles to improve the solubility of hydrophobic pea proteins in aqueous solutions via low-temperature homogenization

A Combination of Chromatography with Tandem Mass Spectrometry Systems (UPLC-MS/MS and GC-MS/MS), Modified QuEChERS Extraction and Mixed-Mode SPE Clean-Up Method for the Analysis of 656 Pesticide Residues in Rice

Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels

Physical characterization of the milk chocolate using whey powder

Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal

Untargeted foodomics reveals molecular mechanism of magnetic field effect on Feng-flavor Baijiu ageing

Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)

Red Beetroot’s NMR-Based Metabolomics: Phytochemical Profile Related to Development Time and Production Year

Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating

A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies

Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate

Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin

Potential Probiotic Enterococcus faecium OV3-6 and Its Bioactive Peptide as Alternative Bio-Preservation

Adsorption kinetics and dilatational rheological properties of recombinant Pea Albumin-2 at the oil-water interface

Correlation between bacterial community succession and propionic acid during gray sufu fermentation

Biotin exposure–based immunomagnetic separation coupled with sodium dodecyl sulfate, propidium monoazide, and multiplex real-time PCR for rapid detection of viable Salmonella Typhimurium, Staphylococcus aureus, and Listeria monocytogenes in milk

Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions

Low linoleic acid foods with added DHA given to Malawian children with severe acute malnutrition improve cognition: a randomized, triple-blinded, controlled clinical trial

Structurally stable sustained-release microcapsules stabilized by self-assembly of pectin-chitosan-collagen in aqueous two-phase system

The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat

High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners

Food neophobia and its relationship with dietary variety and quality in Irish adults: Findings from a national cross-sectional study