2021Academic literature80 citations6 claims extractedDOI

Anthocyanins from Pomegranate (Punica granatum L.) and Their Role in Antioxidant Capacities in Vitro

Xueqing Zhao, Zhaohe Yuan

Chemistry & Biodiversity

Pomegranate: compositions and health benefits

As phytochemicals, anthocyanins are not only responsible for the diverse colors in nature, but are associated with broad-spectrum health-promoting effects for human beings. Pomegranate is abundant in...

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2021Academic literature80 citations Open Access

Increased Incidence of Antimicrobial-Resistant Nontyphoidal Salmonella Infections, United States, 2004–2016

Felicita Medalla, Weidong Gu, Cindy R. Friedman +4

Research Library

Anthocyanins from Pomegranate (<i>Punica granatum</i> L.) and Their Role in Antioxidant Capacities <i>in Vitro</i>

Increased Incidence of Antimicrobial-Resistant Nontyphoidal <i>Salmonella</i> Infections, United States, 2004–2016

Protein Nanofibrils for Sustainable Food–Characterization and Comparison of Fibrils from a Broad Range of Plant Protein Isolates

Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties

The gut microbiota induces Peyer’s-patch-dependent secretion of maternal IgA into milk

Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch

Consumer Choices and Habits Related to Coffee Consumption by Poles

Konjac glucomannan: A comprehensive review of its extraction, health benefits, and pharmaceutical applications

<i>Ruminococcus torques</i> is a keystone degrader of intestinal mucin glycoprotein, releasing oligosaccharides used by <i>Bacteroides thetaiotaomicron</i>

Galactooligosaccharides and Limosilactobacillus reuteri synergistically alleviate gut inflammation and barrier dysfunction by enriching Bacteroides acidifaciens for pentadecanoic acid biosynthesis

Polyunsaturated Fatty Acids and Human Health: A Key to Modern Nutritional Balance in Association with Polyphenolic Compounds from Food Sources

Essential oils as natural antioxidants for the control of food preservation

Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength

Food safety incidents in the red meat industry: A review of foodborne disease outbreaks linked to the consumption of red meat and its products, 1991 to 2021

Alkaline “Nanoswords” Coordinate Ferroptosis-like Bacterial Death for Antibiosis and Osseointegration

Burden of Typhoid and Paratyphoid Fever in India

Microbial interactions shape cheese flavour formation

Beyond survival: the lasting effects of premature birth

Modifications to functional and biological properties of proteins of cowpea pulse crop by ultrasound-assisted extraction

Probiotics to prevent necrotising enterocolitis in very preterm or very low birth weight infants

Metabolomics combined with physiology and transcriptomics reveal key metabolic pathway responses in apple plants exposure to different selenium concentrations

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses

Comparing technology and regulatory landscape of probiotics as food, dietary supplements and live biotherapeutics

Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies

Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

Pullulan based derivatives: synthesis, enhanced physicochemical properties, and applications

The Effects of Fish Oil on Cardiovascular Diseases: Systematical Evaluation and Recent Advance

Update on Omega-3 Polyunsaturated Fatty Acids on Cardiovascular Health

Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Energy management for a net zero dairy supply chain under climate change

Reviews of medium- and long-chain triglyceride with respect to nutritional benefits and digestion and absorption behavior

Combination Strategies of Different Antimicrobials: An Efficient and Alternative Tool for Pathogen Inactivation

Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria

A ratiometric supramolecular fluorescent probe for on-site determination of cyfluthrin in real food samples

Starch and Cellulose Degradation in the Rumen and Applications of Metagenomics on Ruminal Microorganisms

Investigation of Factors Influencing Formation of Nanoemulsion by Spontaneous Emulsification: Impact on Droplet Size, Polydispersity Index, and Stability

Biofilm-Associated Agr and Sar Quorum Sensing Systems of <i>Staphylococcus aureus</i> Are Inhibited by 3-Hydroxybenzoic Acid Derived from <i>Illicium verum</i>

Sources and trends of human salmonellosis in Europe, 2015–2019: An analysis of outbreak data

Role of EPA in Inflammation: Mechanisms, Effects, and Clinical Relevance

Thermo-rheological properties of chitosan hydrogels with hydroxypropyl methylcellulose and methylcellulose

Agricultural traceability model based on IoT and Blockchain: Application in industrial hemp production

Influences of four processing methods on main nutritional components of foxtail millet: A review

Sodium Intake and Risk of Hypertension: A Systematic Review and Dose–Response Meta-analysis of Observational Cohort Studies

The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition

Unfolding hidden environmental impacts of food waste: An assessment for fifteen countries of the world

Destinations Food Image and Food Neophobia on Behavioral Intentions: Culinary Tourist Behavior in Malaysia

The quantity and composition of household food waste during the COVID-19 pandemic: A direct measurement study in Canada