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Critical Reviews in Food Science and Nutrition|November 16, 2018
Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applicationsMohsen Gavahian, Yan-Hwa Chu, Jose M Lorenzo, et al.
Food Chemistry: X|May 19, 2023
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseasesTrina Das, Niloy Chatterjee, Esra Capanoglu, et al.
Critical Reviews in Food Science and Nutrition|May 20, 2021
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safetyTolulope J Ashaolu, Ibrahim Khalifa, Matta A Mesak, et al.
Molecules (Basel, Switzerland)|August 24, 2018
Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic TreatmentShuyi Li, Yanjie Yang, Junsheng Li, et al.
Food & Function|July 14, 2017
Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01Shuyi Li, Xiaopeng Li, Avi Shpigelman, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2022
Kaempferol: A flavonoid with wider biological activities and its applicationsSneh Punia Bangar, Vandana Chaudhary, Nitya Sharma, et al.
Critical Reviews in Food Science and Nutrition|June 5, 2020
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a reviewVitor A S Vidal, Jose M Lorenzo, Paulo E S Munekata, et al.
Critical Reviews in Food Science and Nutrition|June 1, 2022
Application of oligosaccharides in meat processing and preservationNoemí Echegaray, Sirma Yegin, Manoj Kumar, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Healthy Spanish salchichón enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrixJose M Lorenzo, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, et al.
Antioxidants (Basel, Switzerland)|January 21, 2022
Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing-Thawing CyclesZhongli Zhang, Zhouyi Xiong, Noman Walayat, et al.
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