Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics

Marofull Nisa, Rouf Ahmad Dar, Bashir Ahmad Fomda +1

Food Control

Probiotics and Fermented Foods

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2023Academic literature78 citations2 claims extracted Open Access

Anticancer effect of terpenes: focus on malignant melanoma

Paula Wróblewska-Łuczka, Justyna Cabaj, Julia Bargieł +1

Pharmacological Reports

Essential Oils and Antimicrobial Activity

Melanoma is a highly aggressive and life-threatening form of skin cancer that accounts for a significant proportion of cancer-related deaths worldwide. Although conventional cancer therapies, such as...

Research Library

Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics

Anticancer effect of terpenes: focus on malignant melanoma

Biofilm formation on human immune cells is a multicellular predation strategy of Vibrio cholerae

Opuntia ficus-indica Fruit: A Systematic Review of Its Phytochemicals and Pharmacological Activities

Non-contact sensing technology enables precision livestock farming in smart farms

Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels

Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters

Programmed and environmental determinants driving neonatal mucosal immune development

Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes

Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation

Research progress of polyphenols in nanoformulations for antibacterial application

A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits

Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery

Exploring the antimicrobial, antioxidant, anticancer, biocompatibility, and larvicidal activities of selenium nanoparticles fabricated by endophytic fungal strain Penicillium verhagenii

Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein

Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review

Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis

Preparation, structure evaluation, and improvement in foaming characteristics of fibrotic pea protein isolate by cold plasma synergistic organic acid treatment

Microencapsulation for Food Applications: A Review

Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties

Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study

Molecular Functions of Ceruloplasmin in Metabolic Disease Pathology

Ultrasound assisted extraction of bioactive compounds from pomegranate peel, their nanoencapsulation and application for improvement in shelf life extension of edible oils

Foodborne illnesses of Escherichia coli O157origin and its control measures

Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility

High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations

Antioxidant and Antimicrobial Activities of Chemically-Characterized Essential Oil from Artemisia aragonensis Lam. against Drug-Resistant Microbes

Associations of multiple plasma metals with the risk of metabolic syndrome: A cross-sectional study in the mid-aged and older population of China

Advances in legume protein extraction technologies: A review

Endoplasmic Reticulum Stress Contributes to Copper-Induced Pyroptosis <i>via</i> Regulating the IRE1α-XBP1 Pathway in Pig Jejunal Epithelial Cells

Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinning

Estimates of a multidimensional index of nurturing care in the next 1000 days of life for children in low-income and middle-income countries: a modelling study

A New Strategy to Fight Metallodrug Resistance: Mitochondria‐Relevant Treatment through Mitophagy to Inhibit Metabolic Adaptations of Cancer Cells

Resistant starch—An accessible fiber ingredient acceptable to the Western palate

Resourcefulness of chefs and food waste prevention in fine dining restaurants

Microbial interactions in winemaking: Ecological aspects and effect on wine quality

Secondary plant metabolites as potent drug candidates against antimicrobial-resistant pathogens

Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue

Recent Trends in the Preparation of Nano-Starch Particles

Zein-whey protein isolate-carboxymethyl cellulose complex as carrier of apigenin via pH-driven method: Fabrication, characterization, stability, and in vitro release property

Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion

Changes of Soybean Protein during Tofu Processing

Comparative study on the structure, physicochemical, and functional properties of dietary fiber extracts from quinoa and wheat

Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations: A Bibliometric Analysis 2001–2020

New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing

Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions

Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties

La codificación y categorización en la teoría fundamentada, un método para el análisis de los datos cualitativos

Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments

Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China