Interactive effects of food additives on functional and nutritional properties

Case report: Xanthogranulomatous pyelonephritis masquerading as cystic renal cell carcinoma.

British journal of biomedical science·2020

Oil uptake properties of fried batters from rice flour.

Journal of agricultural and food chemistry·1999

Employed Mexican women as mothers and partners: valued, empowered and overloaded.

Journal of advanced nursing·1996

Effect of gamma-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seeds.

Die Nahrung·2004

Antioxidant and angiotension-converting enzyme inhibition capacities of various parts of Benincasa hispida (wax gourd).

Die Nahrung·2004

Preparation and functional properties of extracts from bee bread.

Die Nahrung·2004

Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peas.

Die Nahrung·2004

Metabolic activities of Lactobacillus spp. strains isolated from kefir.

Die Nahrung·2004

Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum).

Die Nahrung·2004

Pork and salmon diets differentially modulate lipid oxidation along the gastrointestinal tract in rats, with limited effects on gut microbiota.

Current research in food science·2026

Plant-based functional and active agents in sustainable food packaging: a comprehensive review.

Journal of food science and technology·2026

Supplementing processed fish powder from Pangas catfish into cookies: influence on its physico-chemical attributes, dough rheology and sensory acceptability.

Journal of food science and technology·2026

Clean-label basil seed gum-date seed extract coatings for reduced oil uptake and enhanced lipid quality in deep-fat-fried chicken nuggets: A physicochemical, lipidomic, and machine learning approach.

Food chemistry·2026

Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage.

Food chemistry: X·2026

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin.

Food chemistry: X·2026

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Case report: Xanthogranulomatous pyelonephritis masquerading as cystic renal cell carcinoma.

Oil uptake properties of fried batters from rice flour.

Employed Mexican women as mothers and partners: valued, empowered and overloaded.

Effect of gamma-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seeds.

Antioxidant and angiotension-converting enzyme inhibition capacities of various parts of Benincasa hispida (wax gourd).

Preparation and functional properties of extracts from bee bread.

Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peas.

Metabolic activities of Lactobacillus spp. strains isolated from kefir.

Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum).

Pork and salmon diets differentially modulate lipid oxidation along the gastrointestinal tract in rats, with limited effects on gut microbiota.

Plant-based functional and active agents in sustainable food packaging: a comprehensive review.

Supplementing processed fish powder from Pangas catfish into cookies: influence on its physico-chemical attributes, dough rheology and sensory acceptability.

Clean-label basil seed gum-date seed extract coatings for reduced oil uptake and enhanced lipid quality in deep-fat-fried chicken nuggets: A physicochemical, lipidomic, and machine learning approach.

Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage.

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