2024Academic literature72 citations12 claims extractedDOI

How important are fatty acids in human health and can they be used in treating diseases?

Leon M. T. Dicks

Gut Microbes

Fatty Acid Research and Health

Most of the short-chain fatty acids (SCFAs) are produced by Bifidobacterium, Lactobacillus, Lachnospiraceae, Blautia, Coprococcus, Roseburia,...

DOI →

2024Academic literature72 citations Open Access

Copper homeostasis and cuproptosis in atherosclerosis: metabolism, mechanisms and potential therapeutic strategies

Shengjie Yang, Yujuan Li, Lijun Zhou +3

Cell Death Discovery

Research Library

How important are fatty acids in human health and can they be used in treating diseases?

Copper homeostasis and cuproptosis in atherosclerosis: metabolism, mechanisms and potential therapeutic strategies

Microbial Exopolysaccharides: Structure, Diversity, Applications, and Future Frontiers in Sustainable Functional Materials

Domestication and the evolution of crops: variable syndromes, complex genetic architectures, and ecological entanglements

Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security

Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications

Toward intelligent food drying: Integrating artificial intelligence into drying systems

Sustainable food packaging: An updated definition following a holistic approach

Scurvy: Rediscovering a Forgotten Disease

Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites

Association Between Non-alcoholic Fatty Liver Disease and Heavy Metal Exposure: a Systematic Review

Multifunctional role of zinc in human health: an update

Successive Solvent Extraction of Polyphenols and Flavonoids from Cistus creticus L. Leaves

High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles

Understanding the multi-scale structure and physicochemical properties of millet starch with varied amylose content

Burden of disease from contaminated drinking water in countries with high access to safely managed water: A systematic review

Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties

Experimental study on the solar drying of Rhubarb (Rheum ribes L.) with parabolic trough collector assisted with air recycling system, nanofluid and energy storage system

Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review

Inflammation index SIRI is associated with increased all-cause and cardiovascular mortality among patients with hypertension

High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing

Digital Technologies for Food Loss and Waste Prevention and Reduction in Agri-Food Supply Chains: A Systematic Literature Review and Research Agenda

From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste

Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties

Selenium and immune function: a systematic review and meta-analysis of experimental human studies

<i>Shewanella</i>infection in humans: Epidemiology, clinical features and pathogenicity

Evolution of plant protection active substances in Europe: the disappearance of chemicals in favour of biocontrol agents

Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour

Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content

Enterocins: Classification, Synthesis, Antibacterial Mechanisms and Food Applications

The effect of tourists' gastronomic experience on emotional and cognitive evaluation: an application of S-O-R paradigm

Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods

The Effects of a Gum Arabic-Based Edible Coating on Guava Fruit Characteristics during Storage

Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu

Invasive Non-typhoidal <i>Salmonella</i> (iNTS) Infections

Nondairy Probiotic Products: Functional Foods That Require More Attention

Molecular Functions of Ceruloplasmin in Metabolic Disease Pathology

Thinking about the future of food safety

Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

Understanding Consumers’ Food Waste Reduction Behavior—A Study Based on Extended Norm Activation Theory

Biology of human milk oligosaccharides: From basic science to clinical evidence

An Overview of Alkylresorcinols Biological Properties and Effects

Physicochemical composition, fermentable sugars, free amino acids, phenolics, and minerals in brewers' spent grains obtained from craft brewing operations

Selenium Supplementation and Crop Plant Tolerance to Metal/Metalloid Toxicity

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Comprehensive lipidomics analysis of the lipids in hazelnut oil during storage

The Anti-Inflammatory, Anti-Apoptotic, and Antioxidant Effects of a Pomegranate-Peel Extract against Acrylamide-Induced Hepatotoxicity in Rats

Genome-Based Assessment of Antimicrobial Resistance and Virulence Potential of Isolates of Non-Pullorum/Gallinarum Salmonella Serovars Recovered from Dead Poultry in China

Selenium inhibits ferroptosis and ameliorates autistic-like behaviors of BTBR mice by regulating the Nrf2/GPx4 pathway

Resistant starches and gut microbiota