Works in Food Science & Nutrition, 2022, Vol 10, Issue 3

Results: 30

Gelatin‐starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 964, doi. 10.1002/fsn3.2730

By:

Esparvarini, Zahra;
Bazargani‐Gilani, Behnaz;
Pajohi‐Alamoti, Mohammadreza;
Nourian, Alireza

Publication type:

Article

Selection and identification of high‐affinity aptamer of Kunitz trypsin inhibitor and their application in rapid and specific detection.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 953, doi. 10.1002/fsn3.2729

By:

Bao, Yunxiang;
Zhu, Dengzhao;
Zhao, Yang;
Li, Xinzhu;
Gu, Chunmei;
Yu, Hansong

Publication type:

Article

Fate of aflatoxins M<sub>1</sub> and B<sub>1</sub> within the period of production and storage of Tarkhineh: A traditional Persian fermented food.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 945, doi. 10.1002/fsn3.2728

By:

Moradi, Leila;
Paimard, Giti;
Sadeghi, Ehsan;
Rouhi, Milad;
Mohammadi, Reza;
Noroozi, Razieh;
Safajoo, Saeede

Publication type:

Article

Comparison of physicochemical properties of different tissues from China climbing perch Anabas testudineus and crucian carp Carassius auratus.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 936, doi. 10.1002/fsn3.2727

By:

Luo, Qiulan;
Zha, Guangcai;
Lin, Liyun;
Huang, Yongping;
Zou, Xianghui

Publication type:

Article

Influenza virus entry and replication inhibited by 8‐prenylnaringenin from Citrullus lanatus var. citroides (wild watermelon).

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 926, doi. 10.1002/fsn3.2725

By:

Hanada, Akari;
Morimoto, Ryosuke;
Horio, Yuka;
Shichiri, Mototada;
Nakashima, Ayaka;
Ogawa, Taro;
Suzuki, Kengo;
Sumitani, Hidenobu;
Ogata, Tokutaro;
Isegawa, Yuji

Publication type:

Article

Antimicrobial property of Pichia pastoris‐derived natto peptide against foodborne bacteria and its preservative potential to maintain pork quality during refrigerated storage.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 914, doi. 10.1002/fsn3.2722

By:

Dong, Bin;
Yu, Cailing;
Lin, Yanjun;
Zhou, Guowen;
Sun, Chunlong;
Wang, Jun;
Wu, Tao

Publication type:

Article

Selection of superior genotypes of Indian jujube (Ziziphus mauritiana Lamk.) as revealed by fruit‐related traits.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 903, doi. 10.1002/fsn3.2721

By:

Mirheidari, Farhad;
Khadivi, Ali;
Saeidifar, Abdolvahid;
Moradi, Younes

Publication type:

Article

Mycobiota profile, phenology, and potential toxicogenic and pathogenic species associated with stored groundnuts (Arachis hypogaea L.) from the Volta Region, Ghana.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 888, doi. 10.1002/fsn3.2719

By:

Kortei, Nii Korley;
Tetteh, Rachel Adinorkie;
Wiafe‐Kwagyan, Michael;
Amon, Denick Nii Kotey;
Odamtten, George Tawia

Publication type:

Article

Establishment and application of risk classification model for lead in vegetables based on spectral clustering algorithms.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 879, doi. 10.1002/fsn3.2718

By:

Jiang, Tong‐qiang;
Wang, Zheng;
Zhang, Qing‐chuan;
Wang, Zu‐zheng;
Cheng, Bao‐lian

Publication type:

Article

Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 863, doi. 10.1002/fsn3.2717

By:

Ben‐Hassine, Kaouther;
Taamalli, Amani;
Rezig, Leila;
Yangui, Islem;
Benincasa, Cinzia;
Malouche, Dhafer;
Kamoun, Naziha;
Mnif, Wissem

Publication type:

Article

Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 846, doi. 10.1002/fsn3.2716

By:

Petrescu‐Mag, Ruxandra Malina;
Rastegari Kopaei, Hamid;
Petrescu, Dacinia Crina

Publication type:

Article

Novel prevention insights into depletion of oxidative stress status through regular exercise and grape seed effective substance in heart ischemia rat model.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 833, doi. 10.1002/fsn3.2714

By:

Zarei, Safar;
Taghian, Farzaneh;
Sharifi, Gholamreza;
Abedi, Hassanali

Publication type:

Article

Antioxidant activities, functional properties, and application of a novel Lepidium sativum polysaccharide in the formulation of cake.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 822, doi. 10.1002/fsn3.2713

By:

Ben Slima, Sirine;
Ktari, Naourez;
chouikhi, Aicha;
Trabelsi, Imen;
Hzami, Amina;
Taktak, Mohamed Amine;
Msaddak, Lotfi;
Ben Salah, Riadh

Publication type:

Article

Immunomodulatory activity of aqueous extract from Crassostrea sikamea in the splenocytes of Sprague‐Dawley rats.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 813, doi. 10.1002/fsn3.2710

By:

Guo, Guannan;
Kong, Ying;
Su, Jie;
Wang, Geng;
Zhang, Muqing;
Wang, Shuyue;
Song, Zhenbo

Publication type:

Article

Prebiotic properties of jiaogulan in the context of gut microbiome.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 731, doi. 10.1002/fsn3.2701

By:

Huang, Gouxin;
Yasir, Muhammad;
Zheng, Yilin;
Khan, Imran

Publication type:

Article

Near‐infrared spectroscopy for the inline classification and characterization of fruit juices for a product‐customized flash pasteurization.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 800, doi. 10.1002/fsn3.2709

By:

Weishaupt, Imke;
Neubauer, Peter;
Schneider, Jan

Publication type:

Article

Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 772, doi. 10.1002/fsn3.2706

By:

Huang, Zhanrui;
Sun, Jing;
Zhao, Liangzhong;
He, Wanying;
Liu, Teyuan;
Liu, Binbin

Publication type:

Article

New associations of serum β‐carotene, lycopene, and zeaxanthin concentrations with NR1H3, APOB, RDH12, AND CYP genes.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 763, doi. 10.1002/fsn3.2705

By:

Domarkienė, Ingrida;
Mažeikienė, Asta;
Petrauskaitė, Guostė;
Kučinskienė, Zita Aušrelė;
Kučinskas, Vaidutis

Publication type:

Article

Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 751, doi. 10.1002/fsn3.2704

By:

Pourghorban, Samira;
Yadegarian, Linda;
Jalili, Maryam;
Rashidi, Ladan

Publication type:

Article

Antioxidant activity of banana flesh and antiproliferative effect on breast and pancreatic cancer cells.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 740, doi. 10.1002/fsn3.2702

By:

Kim, Dae Kyeong;
Ediriweera, Meran Keshawa;
Davaatseren, Munkhtugs;
Hyun, Ho Bong;
Cho, Somi Kim

Publication type:

Article

Decontamination technologies for medicinal and aromatic plants: A review.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 784, doi. 10.1002/fsn3.2707

By:

Rahmati, Edris;
Khoshtaghaza, Mohammad Hadi;
Banakar, Ahmad;
Ebadi, Mohammad‐Taghi

Publication type:

Article

Comprehensive lipidomic analysis of the lipids extracted from freshwater fish bones and crustacean shells.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 723, doi. 10.1002/fsn3.2698

By:

Lv, Shuang;
Xie, Suya;
Liang, Yunxia;
Xu, Long;
Hu, Liangbin;
Li, Hongbo;
Mo, Haizhen

Publication type:

Article

Ultrasound‐assisted solubilization of calcium from micrometer‐scale ground fish bone particles.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 712, doi. 10.1002/fsn3.2696

By:

Guo, Juanjuan;
Zhu, Siliang;
Chen, Hongbin;
Zheng, Zongping;
Pang, Jie

Publication type:

Article

Effects of polyphenol‐rich traditional herbal teas on obesity and oxidative stress in rats fed a high‐fat–sugar diet.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 698, doi. 10.1002/fsn3.2695

By:

Iftikhar, Neelam;
Hussain, Abdullah Ijaz;
Chatha, Shahzad Ali Shahid;
Sultana, Nazia;
Rathore, Hassaan Anwer

Publication type:

Article

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 689, doi. 10.1002/fsn3.2693

By:

Meng, Hongwei;
Xu, Chong;
Wu, Meiying;
Feng, Ying

Publication type:

Article

Effect of different starch acetates on the quality characteristics of frozen cooked noodles.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 678, doi. 10.1002/fsn3.2692

By:

Zhang, Kangyi;
Zhao, Di;
Ma, Xiaojing;
Guo, Dongxu;
Tong, Xiaofeng;
Zhang, Yun;
Qu, Lingbo

Publication type:

Article

Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 661, doi. 10.1002/fsn3.2688

By:

Ahmadi, Fahimeh;
Aghajani, Narjes;
Gohari Ardabili, Ashraf

Publication type:

Article

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 645, doi. 10.1002/fsn3.2687

By:

Bikila, Adugna Mosissa;
Tola, Yetenayet Bekele;
Esho, Tarekegn Berhanu;
Forsido, Sirawdink Fikreyesus;
Mijena, Desta Fekadu

Publication type:

Article

Effects of different phosphorus‐free water‐retaining agents on the quality of frozen tilapia fillets.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 633, doi. 10.1002/fsn3.2686

By:

Li, Min;
Luo, Jing;
Zhang, Ying;
Zhang, Ke;
Guan, Zhi Qiang;
Ling, Chang Ming

Publication type:

Article

Issue Information.

Published in:: Food Science & Nutrition, 2022, v. 10, n. 3, p. 631, doi. 10.1002/fsn3.2347
Publication type:: Article