| Potential non-dairy probiotic products - A healthy approach |
32 |
| Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods - A review |
24 |
| Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions |
24 |
| Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films |
22 |
| The impact of oolong and black tea polyphenols on human health |
17 |
| Prebiotics and synbiotics: Recent concepts in nutrition |
16 |
| The effect of plasticizers on the functional properties of biodegradable gelatin-based film: A review |
14 |
| Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery |
14 |
| Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study |
13 |
| Polyphenol composition and antimicrobial activity of various solvent extracts from different plant parts of Moringa oleifera |
11 |
| Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts |
11 |
| Antibacterial and antibiofilm activities of linalool nanoemulsions against Salmonella Typhimurium |
10 |
| Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake |
10 |
| Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity |
10 |
| Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria |
10 |
| Development of fractional viscoelastic model for characterizing viscoelastic properties of food material during drying |
10 |
| Shrimp shell wastes: Optimization of peptide hydrolysis and peptide inhibition of alpha-amylase |
9 |
| Development of edible film from Acanthophora spicifera: Structural, rheological and functional properties |
9 |
| Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum |
9 |
| Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality |
9 |
| Moisture sorption isotherms of chitosan-glycerol films: Thermodynamic properties and microstructure |
9 |
| Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts |
9 |
| Nanostructured lipid carriers as a favorable delivery system for beta-carotene |
9 |
| Protection of foods against oxidative deterioration using edible films and coatings: A review |
9 |
| Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates |
8 |
| Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch |
8 |
| Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion |
8 |
| Purification and antioxidant activities of peptides from sea squirt (Halocynthia roretzi) protein hydrolysates using pepsin hydrolysis |
8 |
| Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility |
8 |
| Determination of starch content in adulterated fresh cheese using hyperspectral imaging |
8 |
| Effect of high pressure processing on growth and mycotoxin production of Fusarium graminearum in maize |
8 |
| Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica L. 'Ataulfo') by-products on in vitro bioaccessibility |
8 |
| Metabolic engineering of bacterial strains using CRISPR/Cas9 systems for biosynthesis of value-added products |
8 |
| Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juiceInfluence of 4 lactic acid bacteria |
8 |
| Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum |
8 |
| Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality |
8 |
| Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures |
8 |
| Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk |
7 |
| Characterization and antibacterial properties of nanosilver-applied polyethylene and polypropylene composite films for food packaging applications |
7 |
| Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.) |
7 |
| Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase |
7 |
| Polyphenolic profile, macro- and microelements in bioaccessible fractions of grape juice sediment using in vitro gastrointestinal simulation |
7 |
| Encapsulation of polyphenolic antioxidants obtained from Momordica charantia fruit within zein/gelatin shell core fibers via coaxial electrospinning |
7 |
| Functional properties of the enzyme-modified protein from oat bran |
7 |
| A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen |
6 |
| Assessment of the extractability of protein-carbohydrate concentrate from soybean meal under acidic and alkaline conditions |
6 |
| Controlled release of nisin from polyvinyl alcohol - Alyssum homolocarpum seed gum composite films: Nisin kinetics |
6 |
| Phytochemical characterization and antimicrobial evaluation of young leaf/shoot and press cake extracts from Hippophae rhamnoides L |
6 |
| Effects of different NaCl concentrations on self-assembly of silver carp myosin |
6 |
| The in vitro antithrombotic properties of ale, lager, and stout beers |
6 |
