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Research Library · 240,889 Papers · Foodgeist

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Research Library

Name: Foodgeist Research Paper Library
Creator: Foodgeist
License: https://creativecommons.org/publicdomain/zero/1.0/

240,889 PEER-REVIEWED PAPERS · CONTINUOUSLY UPDATED

SOURCEAll Academic Medical

SORTMost cited Most recent

PERIODAll time Last 5y Last 10y Last 20y

2021Academic literature77 citations Open Access

Physical and oxidative stability of food emulsions prepared with pea protein fractions

Emma B.A. Hinderink, Anja Schröder, Leonard M.C. Sagis +2

LWT

Proteins in Food Systems

DOI →Full text →

2021Academic literature77 citationsDOI

Neurobiology of zinc and its role in neurogenesis

Vijay Kumar, Ashok Kumar K, Kritanjali Singh +2

European Journal of Nutrition

Trace Elements in Health

Research Library

Physical and oxidative stability of food emulsions prepared with pea protein fractions

Neurobiology of zinc and its role in neurogenesis

Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.

Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines

Properties of protein isolates extracted by ultrasonication from soybean residue (okara)

Polyphenols and Organic Acids as Alternatives to Antimicrobials in Poultry Rearing: A Review

Food technology neophobia as a psychological barrier to clean meat acceptance

Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile

The vulnerable versatility of Salmonella antibiotic persisters during infection

Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose

Preparation and characterization of chitosan/zein film loaded with lemon essential oil: Effects on postharvest quality of mushroom (Agaricus bisporus)

Quantifying supply chain food loss in China with primary data: A large-scale, field-survey based analysis for staple food, vegetables, and fruits

Requirements for fungal uptake of dsRNA and gene silencing in RNAi-based crop protection strategies

Effects of irrigation and fertilization on different potato varieties growth, yield and resources use efficiency in the Northwest China

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion

Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork

Selenium and Selenoproteins: Mechanisms, Health Functions, and Emerging Applications

Cross-feeding of bifidobacteria promotes intestinal homeostasis: a lifelong perspective on the host health

Global, regional, and national progress towards the 2030 global nutrition targets and forecasts to 2050: a systematic analysis for the Global Burden of Disease Study 2021

A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities

Complement in breast milk modifies offspring gut microbiota to promote infant health

Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts

Current status of millet seed proteins and its applications: A comprehensive review

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review

NATURAL SUPERNATURALISM.

Unsaturated fatty acids in natural edible resources, a systematic review of classification, resources, biosynthesis, biological activities and application

Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry

Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides

Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR

Pasting and gelation of faba bean starch-protein mixtures

Recent Advances in the Determination of Veterinary Drug Residues in Food

Sustainable transformation agenda for enhanced global food and nutrition security: a narrative review

Risk Factors for Stunting among Children under Five Years in the Province of East Nusa Tenggara (NTT), Indonesia

Comparative bioavailability of vitamins in human foods sourced from animals and plants

Understanding soil selenium accumulation and bioavailability through size resolved and elemental characterization of soil extracts

A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use

The effect of ball milling on the structure, physicochemical and functional properties of insoluble dietary fiber from three grain bran

Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach

From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action

A machine learning application in wine quality prediction

The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review

The effect of local food consumption of domestic tourists on sustainable tourism

Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable

Food-based Dietary Guidelines

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods