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Food Science & Nutrition|July 26, 2024
Penthorum chinense Pursh extract ameliorates hepatic steatosis by suppressing pyroptosis via the NLRP3/Caspase-1/GSDMD pathwayRuixi Luo, Yudie Hu, La Wang, et al.
Food Science & Nutrition|June 14, 2024
Appearance quality, nutritional value, and aroma components of wild diguo (Ficus tikoua Bur.) fruit collected from southwest ChinaYang Li, Xu Yan, Juncheng Hu, et al.
Food Science & Nutrition|June 14, 2024
Gum tragacanth, a novel edible coating, maintains biochemical quality, antioxidant capacity, and storage life in bell pepper fruitsMohammad Reza Zare-Bavani, Mostafa Rahmati-Joneidabad, Hossein Jooyandeh
Food Science & Nutrition|June 14, 2024
Co-encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio-preservative in Iranian white cheeseSeyed Mohammad Hosseini, Hamid Tavakolipour, Mohsen Mokhtarian, et al.
Food Science & Nutrition|June 14, 2024
Investigating potato flour processing methods and ratios for noodle productionAriel Buzera, Evelyne Gikundi, Napoleon Kajunju, et al.
Food Science & Nutrition|June 14, 2024
Formulation and assessment of chickpea pulao using fenugreek seeds and Indian rennet to improve blood glycemic levelsMisha Arooj, Zaheer Ahmed, Nauman Khalid, et al.
Food Science & Nutrition|June 14, 2024
Effect on blood lipids and body composition of a high-fat (MUFA) and high-fiber diet: A case-control studyPatricia Romero-Marco, Celia Chicharro, Zoraida Verde, et al.
Food Science & Nutrition|June 14, 2024
Construction of a Zygosaccharomyces rouxii strain overexpressing the QOR gene for increased HDMF productionYanhong Wang, Xinhui Wang, Peng Jiang, et al.
Food Science & Nutrition|June 14, 2024
Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activityMehmet Akbulut, Hacer Çoklar, Ayşe Nur Bulut, et al.
Food Science & Nutrition|June 14, 2024
The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storageZahra Mashhadi, Nafiseh Davati, Aryou Emamifar, et al.
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