2021Academic literature28 citations2 claims extracted Open Access

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Federica Cardinali, Andrea Osimani, Vesna Milanović +2

Foods

Food composition and properties

The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a...

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2021Scientific literature28 citationsDOI

Sources of variation in bourbon whiskey barrels: a review

Jarrad Gollihue, Victoria G. Pook, Seth DeBolt

Research Library

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Sources of variation in bourbon whiskey barrels: a review

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Water-in-oil Pickering emulsions stabilized by edible surfactant crystals formed in situ

Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks

Composition and interfacial properties play key roles in different lipid digestion between goat and cow milk fat globules in vitro

An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer

The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains

Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly

Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties

Association between Fat-Free Mass and Brain Size in Extremely Preterm Infants

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Validation of an Analytical Workflow for the Analysis of Pesticide and Emerging Organic Contaminant Residues in Paddy Soil and Rice

Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation

The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum

Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of <i>Ginkgo</i> seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption

A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

Early Enteral Feeding Improves Tolerance of Parenteral Nutrition in Preterm Newborns

Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium

Comparison of microbiota and volatile organic compounds in milk from different sheep breeds

Structure determination, bitterness evaluation and hepatic gluconeogenesis inhibitory activity of triterpenoids from the Momordica charantia fruit

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

Solid- and vapour-phase antifungal activities of six essential oils and their applications in postharvest fungal control of peach (Prunus persica L. Batsch)

The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder

Simulated gastrointestinal digestion of cranberry polyphenols under dynamic conditions. Impact on antiadhesive activity against uropathogenic bacteria

Contribution of catechin monomers in tea polyphenols to the structure and physicochemical properties of wheat gluten and its sub-fractions

Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels

Meaning of food and consumer eating behaviors

Comparative evaluation of the effects of natural and artificial inoculation on soybean paste fermentation

Non-volatile molecular composition and discrimination of single grape white wines of Chardonnay, Riesling, Sauvignon Blanc and Silvaner using untargeted GC-MS analysis

Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu

Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate ( <i>Punica granatum</i> L.) cultivars

Kinetic Modeling of <i>In Vitro</i> Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis

Effect of calcium alginate coating on the cell retention and fermentation of a fungus-yeast immobilization system

Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Probiotic fermented milks: Children’s emotional responses using a product-specific emoji list

Acrylamide in Baby Foods: A Probabilistic Exposure Assessment

Effects of microfluidization and transglutaminase cross-linking on the conformations and functional properties of arachin and conarachin in peanut

Lutein extraction by microemulsion technique: Evaluation of stability versus thermal processing and environmental stresses

Characterization and differentiation of quinoa seed proteomes by label-free mass spectrometry-based shotgun proteomics

Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants

Potential food applications of sorghum ( <i>Sorghum bicolor</i> ) and rapid screening methods of nutritional traits by spectroscopic platforms

Spray drying and characterization of lactose-free goat milk