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Current Research in Food Science
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September 22, 2022
Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness
Chuan Tang, Zhixin Zhao, Ming Yang, et al.
Current Research in Food Science
|
September 19, 2022
Antidiabetic potential of polysaccharides from <i>Brasenia schreberi</i> regulating insulin signaling pathway and gut microbiota in type 2 diabetic mice
Gaodan Liu, Simin Feng, Jiadan Yan, et al.
Current Research in Food Science
|
October 27, 2022
Dark chocolate: An overview of its biological activity, processing, and fortification approaches
Sharmistha Samanta, Tanmay Sarkar, Runu Chakraborty, et al.
Current Research in Food Science
|
November 7, 2022
Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysis
Renjie Zhao, Zhichang Qiu, Xinyan Bai, et al.
Current Research in Food Science
|
February 13, 2025
Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels
Mojtaba Rezaei, Sara Naji-Tabasi, Behrouz Ghorani, et al.
Current Research in Food Science
|
February 10, 2025
Ginsenosides 20R-Rg3 and Rg5 enriched black ginseng inhibits colorectal cancer tumor growth by activating the Akt/Bax/caspase-3 pathway and modulating gut microbiota in mice
Peng Yu, Weiyin Xu, Yanqi Li, et al.
Current Research in Food Science
|
March 5, 2025
Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?
Octavio Bignardi da Silva Nunes, Tiago Willian Buranello, Fabiana de Andrade Farias, et al.
Current Research in Food Science
|
February 5, 2025
Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system
Yujie Shi, Jing Li, Longzhu Zhou, et al.
Current Research in Food Science
|
February 6, 2025
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients
Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science
|
February 14, 2025
Adulteration detection in cactus seed oil: Integrating analytical chemistry and machine learning approaches
Said El Harkaoui, Cristina Ortiz Cruz, Aaron Roggenland, et al.
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of 146
Search research articles
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Showing results (1-10 of 1,455) with videos related to
Sort By:
Page
of 146
Current Research in Food Science
|
September 22, 2022
Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness
Chuan Tang, Zhixin Zhao, Ming Yang, et al.
Current Research in Food Science
|
September 19, 2022
Antidiabetic potential of polysaccharides from <i>Brasenia schreberi</i> regulating insulin signaling pathway and gut microbiota in type 2 diabetic mice
Gaodan Liu, Simin Feng, Jiadan Yan, et al.
Current Research in Food Science
|
October 27, 2022
Dark chocolate: An overview of its biological activity, processing, and fortification approaches
Sharmistha Samanta, Tanmay Sarkar, Runu Chakraborty, et al.
Current Research in Food Science
|
November 7, 2022
Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysis
Renjie Zhao, Zhichang Qiu, Xinyan Bai, et al.
Current Research in Food Science
|
February 13, 2025
Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels
Mojtaba Rezaei, Sara Naji-Tabasi, Behrouz Ghorani, et al.
Current Research in Food Science
|
February 10, 2025
Ginsenosides 20R-Rg3 and Rg5 enriched black ginseng inhibits colorectal cancer tumor growth by activating the Akt/Bax/caspase-3 pathway and modulating gut microbiota in mice
Peng Yu, Weiyin Xu, Yanqi Li, et al.
Current Research in Food Science
|
March 5, 2025
Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?
Octavio Bignardi da Silva Nunes, Tiago Willian Buranello, Fabiana de Andrade Farias, et al.
Current Research in Food Science
|
February 5, 2025
Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system
Yujie Shi, Jing Li, Longzhu Zhou, et al.
Current Research in Food Science
|
February 6, 2025
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients
Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science
|
February 14, 2025
Adulteration detection in cactus seed oil: Integrating analytical chemistry and machine learning approaches
Said El Harkaoui, Cristina Ortiz Cruz, Aaron Roggenland, et al.
Page
of 146