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Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin

JOURNAL ARTICLE published 1 August 2019 in Foods

https://doi.org/10.3390/foods8080306 Actions

Whey for Sarcopenia; Can Whey Peptides, Hydrolysates or Proteins Play a Beneficial Role?

JOURNAL ARTICLE published 5 June 2020 in Foods

Research funded by Department of Agriculture, Food and the Marine, Ireland (FIRM 15F604-TOMI) | Science Foundation Ireland (16/RC/3835-VistaMilk) | Teagasc (MDBY0015-PRO4FOOD)

Authors: Sarah Gilmartin | Nora O’Brien | Linda Giblin

https://doi.org/10.3390/foods9060750 Actions

Characteristics, Health Risk Assessment, and Transfer Model of Heavy Metals in the Soil—Food Chain in Cultivated Land in Karst

JOURNAL ARTICLE published 11 September 2022 in Foods

Research funded by Science and technology foundation of Guizhou Province (QKHZC[2022]222,QKHJC[2020]1Y181) | Natural Science Foundation of China (32101391) | Project of high-level talent training program in Guizhou Province ((QKHPTRC[2016] 5664)

Authors: Liyu Yang | Pan Wu | Wentao Yang

https://doi.org/10.3390/foods11182802 Actions

Heavy Metals Contamination in Shellfish: Benefit-Risk Evaluation in Central Italy

JOURNAL ARTICLE published 23 November 2020 in Foods

Authors: Francesca Barchiesi | Raffaella Branciari | Mario Latini | Rossana Roila | Giuseppe Lediani | Giovanni Filippini | Giampiero Scortichini | Arianna Piersanti | Elena Rocchegiani | David Ranucci

https://doi.org/10.3390/foods9111720 Actions

Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods

JOURNAL ARTICLE published 22 May 2020 in Foods

Research funded by VINNOVA (2010-01860)

Authors: Karolina Östbring | Ingegerd Sjöholm | Marilyn Rayner | Charlotte Erlanson-Albertsson

https://doi.org/10.3390/foods9050669 Actions

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

JOURNAL ARTICLE published 29 July 2023 in Foods

Research funded by National Natural Science Foundation of China (32172182)

Authors: Jingya Fan | Guanyi Qu | Datao Wang | Jian Chen | Guocheng Du | Fang Fang

https://doi.org/10.3390/foods12152892 Actions

Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study

JOURNAL ARTICLE published 15 May 2023 in Foods

Authors: Ruchita Khakhariya | Bethsheba Basaiawmoit | Amar Sakure | Ruchika Maurya | Mahendra Bishnoi | Kanthi Kondepudi | Srichandan Padhi | Amit Rai | Zhenbin Liu | Subrota Hati

https://doi.org/10.3390/foods12102006 Actions

Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency

JOURNAL ARTICLE published 2 October 2020 in Foods

Research funded by Natural Sciences and Engineering Research Council of Canada (RGPIN-2018-06839)

Authors: Xiaohong Sun | Roghayeh Amini Sarteshnizi | Ruth T. Boachie | Ogadimma D. Okagu | Raliat O. Abioye | Renata Pfeilsticker Neves | Ikenna Christian Ohanenye | Chibuike C. Udenigwe

https://doi.org/10.3390/foods9101402 Actions

Resistance-Nodulation-Cell Division (RND) Transporter AcrD Confers Resistance to Egg White in Salmonella enterica Serovar Enteritidis

JOURNAL ARTICLE published 30 December 2021 in Foods

Research funded by the National Natural Science Foundation of China (Grant No. 32102111) | the Project funded by China Postdoctoral Science Foundation (2021M702194,2020338)

Authors: Xiaojie Qin | Yanhong Liu | Xianming Shi

https://doi.org/10.3390/foods11010090 Actions

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

JOURNAL ARTICLE published 16 September 2023 in Foods

Authors: Nicoleta Cîrstea (Lazăr) | Violeta Nour | Alexandru Radu Corbu | Camelia Muntean | Georgiana Gabriela Codină

https://doi.org/10.3390/foods12183455 Actions

Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study

JOURNAL ARTICLE published 18 April 2023 in Foods

Authors: Pornrat Sinchaipanit | Anantita Sangsuriyawong | Piyanuch Visetchart | Nilesh Prakash Nirmal

https://doi.org/10.3390/foods12081680 Actions

Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions

JOURNAL ARTICLE published 2 March 2023 in Foods

Research funded by Adam Mickiewicz University in Poznań (076/34/UAM/0012)

Authors: Jędrzej Proch | Anna Różewska | Aleksandra Orłowska | Przemysław Niedzielski

https://doi.org/10.3390/foods12051072 Actions

Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity

JOURNAL ARTICLE published 21 April 2022 in Foods

Research funded by Ministry of Agricultural, Food and Forestry Policies (RGV-FAO, D.M. 20380/2017)

Authors: Francesca Nocente | Elena Galassi | Federica Taddei | Chiara Natale | Laura Gazza

https://doi.org/10.3390/foods11091209 Actions

Investigating the Relationships between Taste Preferences and Beverage Intake in Preadolescents

JOURNAL ARTICLE published 14 April 2023 in Foods

Research funded by FGÖ (Fonds Gesundes Österreich) health fund (2957) | Styrian provincial government, Division 8 Health, Care and Science (00142561)

Authors: Eva Winzer | Marlies Wallner | Anna Lena Aufschnaiter | Daniela Grach | Christina Lampl | Manuel Schätzer | Barbara Holstein | Maria Wakolbinger

https://doi.org/10.3390/foods12081641 Actions

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

JOURNAL ARTICLE published 14 March 2023 in Foods

Research funded by FCT—Foundation for Science and Technology (UIDB/05748/2020,UIDP/05748/2020)

Authors: Bruno Abreu | João Lima | Ada Rocha

https://doi.org/10.3390/foods12061241 Actions

Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing

JOURNAL ARTICLE published 25 May 2020 in Foods

Authors: Marcello Alinovi | Germano Mucchetti | Ulf Andersen | Tijs A. M. Rovers | Betina Mikkelsen | Lars Wiking | Milena Corredig

https://doi.org/10.3390/foods9050679 Actions

Sustainable Consumption: Will They Buy It Again? Factors Influencing the Intention to Repurchase Organic Food Grain

JOURNAL ARTICLE published 30 September 2022 in Foods

Research funded by TUIASI from the University Scientific Research Fund (FCSU). (FCSU)

Authors: Heena Thanki | Sweety Shah | Ankit Oza | Petrica Vizureanu | Dumitru Doru Burduhos-Nergis

https://doi.org/10.3390/foods11193046 Actions

Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties

JOURNAL ARTICLE published 9 March 2020 in Foods

Authors: Sofie Buhler | Ylenia Riciputi | Giuseppe Perretti | Maria Fiorenza Caboni | Arnaldo Dossena | Stefano Sforza | Tullia Tedeschi

https://doi.org/10.3390/foods9030310 Actions

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

JOURNAL ARTICLE published 25 June 2020 in Foods

Authors: Han Chen | Haotian Zheng | Margaret Anne Brennan | Wenpin Chen | Xinbo Guo | Charles Stephen Brennan

https://doi.org/10.3390/foods9060831 Actions

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

JOURNAL ARTICLE published 10 August 2020 in Foods

Research funded by Regione Campania (D.R.D no. 443 06/12/2007)

Authors: Francesco Serrapica | Felicia Masucci | Antonio Di Francia | Fabio Napolitano | Ada Braghieri | Giulia Esposito | Raffaele Romano

https://doi.org/10.3390/foods9081091 Actions
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