Food Research International
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#1Rong Huang (NCU: Nanchang University)H-Index: 2
#2Jianhua Xie (NCU: Nanchang University)H-Index: 35
Last. Mingyue Shen (NCU: Nanchang University)H-Index: 29
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Abstract Our previous study has demonstrated that sulfated yam polysaccharide (SCYP) had a stronger immunomodulatory activity than yam polysaccharide (CYP). In order to investigate how the sulfated modification influence the immunological activity of CYP, this research was mainly focused on the study of gut microbiotal. The results showed that SCYP treatment could increase the digestive enzyme activities of colon contents and restore the production of short-chain fatty acids (SCFAs) in mice that...
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#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Yongjie Li (NEAU: Northeast Agricultural University)
Last. Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
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Abstract The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including Lactobacillus curvatus, Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum on the taste profiles of reduced-salt dry sausage. The results showed that the inoculation of LAB increased the moisture content and water activity and decreased the pH values of the sausages. Higher contents of total free amino acids (FAAs) were observed in the inoculated sausages (P
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#1Cristina Magdaleno-Tapia (CSIC: Spanish National Research Council)
#2Paola Quifer-RadaH-Index: 12
Last. Jara Pérez-Jiménez (University of Barcelona)
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Abstract Due to the health benefits associated with proanthocyanidins (PAs), it is useful to identify dietary PA biomarkers that can be determined by simple methods. Since increased levels of circulating PA metabolites are associated with increased fecal PA content, this study explores the spectrophotometric measurement of fecal PA content and its use as a biomarker of PA intake. To this end, fecal PA content was measured using an adaptation of Porter’s spectrophotometric method in samples from ...
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#1Xiong Li (SCUT: South China University of Technology)H-Index: 3
#2Qingtong Xie (SCUT: South China University of Technology)
Last. Sandra Pedisić (University of Zagreb)H-Index: 12
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Abstract The sulfated polysaccharides extracted from Gracilaria chouae using critic acid extraction and water extraction, respectively, and their digestion and fermentation characteristics were compared in vitro and in vivo. The molecular weight of water extracted polysaccharide of G. chouae (WGCP) was 1.73×103 kDa while critic acid extracted polysaccharide (CGCP) was 31.5 kDa. During stimulated gastrointestinal digestion in vitro, WGCP and CGCP were lightly degraded. However, the glycemic index...
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#1María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
#2Emma Sherman (Plant & Food Research)
Last. Farhana R. Pinu (Plant & Food Research)H-Index: 16
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Abstract Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in food and beverages. In the last decade, flavoromics has emerged as an alternative to targeted methods where non-targeted and data driven approaches have been used to determine as many metabolites as possible with the aim to establish relationships among the chemical composition of foods and their sensory prope...
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#1Haejoon Park (SNU: Seoul National University)
#2Jin-Woo Kim (SNU: Seoul National University)H-Index: 21
Last. Sangryeol Ryu (SNU: Seoul National University)H-Index: 52
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Abstract Heat treatment is an effective method for ensuring food safety and quality by controlling microbial contamination. However, food poisoning outbreaks have continuously occurred in heat-treated products due to improper thermal treatment and/or post-contamination of foodborne pathogens. This study proposes a novel strategy combining thermostable bacteriophages with thermal processing of food production plants to control foodborne pathogens and even bacterial contamination. Typically, bacte...
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#1Peng Jiang (Jiangnan University)
#2Xinjie YuH-Index: 1
Last. Qixiao Zhai (Jiangnan University)H-Index: 21
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Abstract The link between the gut microbiome and bone health has begun to attract widespread interest in recent years. The gut microbiome are vital in many diseases involving bone loss. Probiotics, prebiotics, and dietary supplements have been suggested to protect bone health by altering the composition of the gut microbiota. Notably, studying the relationship between the gut microbiome and bone health can provide a basis for the prevention and treatment of bone diseases. This review focuses on ...
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#1Lucas Caldeirão (State University of Campinas)
#2João Borges de Sousa (University of Porto)H-Index: 34
Last. Sara C. Cunha (University of Porto)H-Index: 39
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Abstract Herbal infusions are amongst the world's most popular and widely enjoyed beverages, due to both large variety and convenience. However, natural contaminants, such as mycotoxins and trace elements can accumulate in aromatic herbs, which may have serious food safety and public health implications. In this study, the presence of mycotoxin, as well as the content of trace elements was evaluated in herbs and herbal infusions commercialized in Brazil. For the determination of fourteen mycotox...
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#1Carla A. B. Sass (Federal Fluminense University)H-Index: 2
#2Tatiana Colombo Pimentel (Paraná Federal Institute of Education, Science and Technology)H-Index: 23
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 29
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Abstract This study aimed to analyze the consumer perception (n = 840) about different types of eggs using Product Personality Profiling and Shopping List tasks. White egg, brown egg, organic egg, free-range egg, and eggs enriched with omega 3 and vitamins were evaluated. The consumers associated the white egg with unhealthy, sedentary, and overweight individuals in the Product Personality Profiling task and people that are not concerned with health in the Shopping List task. The brown egg was a...
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#1Yudan Wang (NCU: Nanchang University)H-Index: 2
#2Xiaomeng Ding (NCU: Nanchang University)H-Index: 3
Last. Qiang Yu (NCU: Nanchang University)H-Index: 21
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Abstract The previous research has indicated that Ganoderma atrum polysaccharide (PSG-1) indirectly affects the immune function of dendritic cells (DCs) in intestinal-like Caco-2/DCs co-culture model, in which NF-κB and MAPK pathway play an essential role. To explore the interaction of Caco-2 in the interaction between the intestinal epithelium and its internal immune cells, the intestinal-like Caco-2/DCs co-culture model was developed. All transcripts of Caco-2 treated with or without PSG-1 wer...
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