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1
Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans
Published 2024-04-01“…Food Production, Processing and Nutrition…”
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2
Bioactive properties and therapeutic aspects of fermented vegetables: a review
Published 2024-03-01“…Food Production, Processing and Nutrition…”
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3
Probiotics media: significance, challenges, and future perspective - a mini review
Published 2022-08-01“…Food Production, Processing and Nutrition…”
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4
Unique heterocyclic phenolic compounds from shrimp (Pandalus borealis) and beyond
Published 2024-02-01“…Food Production, Processing and Nutrition…”
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5
Survival of putative Lacticaseibacillus paracasei C1I12 after supplementation of marang (Artocarpus odoratissimus) juice
Published 2023-08-01“…Food Production, Processing and Nutrition…”
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6
Comparison of immunomodulatory activity of polysaccharides and soluble dietary fibers and adsorption capacities of insoluble dietary fibers extracted from Lentinus edodes stipes
Published 2024-04-01“…Food Production, Processing and Nutrition…”
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7
Global seaweed farming and processing in the past 20 years
Published 2022-10-01“…Food Production, Processing and Nutrition…”
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8
Prevalence, knowledge, awareness, and attitudes towards dietary supplements among Bahraini adults: a cross-sectional study
Published 2023-12-01“…Food Production, Processing and Nutrition…”
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9
Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation
Published 2023-09-01“…Food Production, Processing and Nutrition…”
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10
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt
Published 2022-07-01“…Food Production, Processing and Nutrition…”
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11
Scientific and technological research on the use of wine lees
Published 2023-04-01“…Food Production, Processing and Nutrition…”
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12
Durian (Durio zibenthinus) waste: a promising resource for food and diverse applications—a comprehensive review
Published 2024-02-01“…Food Production, Processing and Nutrition…”
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13
The exploration and utilization of functional substances in edible insects: a review
Published 2022-05-01“…Food Production, Processing and Nutrition…”
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14
Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life
Published 2024-02-01“…Food Production, Processing and Nutrition…”
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15
Protein characteristics, amino acid profile, health benefits and methods of extraction and isolation of proteins from some pseudocereals—a review
Published 2023-06-01“…Food Production, Processing and Nutrition…”
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16
Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat fl...
Published 2024-03-01“…Food Production, Processing and Nutrition…”
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17
Association between taste sensitivity, taste preference, and obesity: study of healthy snacks in children aged 9–14 years
Published 2024-04-01“…Food Production, Processing and Nutrition…”
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18
Antioxidant capacity of sesamol in Caenorhabditis elegans model system
Published 2024-01-01“…Food Production, Processing and Nutrition…”
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19
State-of-the-art non-destructive approaches for maturity index determination in fruits and vegetables: principles, applications, and future directions
Published 2024-02-01“…Food Production, Processing and Nutrition…”
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20
Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products
Published 2024-04-01“…Food Production, Processing and Nutrition…”
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