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Do fungal-endosymbionts improve crop nutritional quality and tolerance to stress by boosting flavonoid-mediated responses?

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 161 ()

Climate change is threatening human activities, but the combination of water scarcity and heat waves are particularly challenging agriculture. Accumul......

JIF:6.296

Dairy powder enriched with a soy extract (Glycine max): Physicochemical and polyphenolic characteristics, physical and rehydration properties and multielement composition

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()

This work presents the enrichment of powdered dairy compounds with soy extract, and the determination of its physical properties, rehydration characte......

JIF:6.296

Component analysis using UPLC-Q-Exactive Orbitrap-HRMS and quality control of Kudingcha (Ligustrum robustum (Roxb.) Blume)

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()

Although Kudingcha (Ligustrum robustum (Roxb.) Blume) has been widely used as both traditional medicine and food, systematic studies on their basic ac......

JIF:6.296

Stress response of Salmonella Montevideo adapted to red pepper powders at various humidities and resistance to near-infrared heating

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()

In the present study, the stress responses of Salmonella Montevideo adapted to red pepper powder with various humidities were investigated. The resist......

JIF:6.296

Dietary supplementation with low-dose xylooligosaccharide promotes the anti-Salmonella activity of probiotic Lactiplantibacillus plantarum ZS2058 in a murine model

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 151 ()

Oligosaccharides have been previously reported to cause an aggravation of Salmonella infection. In this study, we reduced the dietary supplementation ......

JIF:6.296

Modulation of gut microbiota by Mantequilla and Melipona honeys decrease low-grade inflammation caused by high fructose corn syrup or sucrose in rats

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 151 ()

Several studies have shown that consumption of honey is associated with various health benefits. However, there is scarce evidence on whether honeys m......

JIF:6.296

Development of a Rate-All-That-Apply (RATA) ballot for sensory profiling of sea urchin (Paracentrotus lividus) gonads

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 153 ()

Paracentrotus lividus gonads are receiving increasing interest for their unique sensory attributes. However, the sensory profile of this highly demand......

JIF:6.296

Exploration of iron-binding mode, digestion Kinetics, and iron absorption behavior of Antarctic Krill-derived heptapeptide-iron complex

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()

A novel heptapeptide LVDDHFL derived from Antarctic krill was used to assemble an iron complex, of which the iron-binding mode, in vitro digestion kin......

JIF:6.296

Validation of probiotic species or subspecies identity in commercial probiotic products using high-resolution PCR method based on large-scale genomic analysis

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()

The health-promoting effects of probiotics are species-specific, and hence it is important to declare the correct information in products. However, so......

JIF:6.296

Integrated metagenomics-metabolomics analysis reveals the cecal microbial composition, function, and metabolites of pigs fed diets with different starch sources

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()

This study integrated metagenomics and metabolomics to evaluate the effects of diets with different starch sources on the microbial community, metabol......

JIF:6.296

Anthocyanin profile of Galician endangered varieties. A tool for varietal selection

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()

Polyphenolic characterization of minority red grapevine varieties is a key factor to improve varietal recovery and promotion. This work focuses on det......

JIF:6.296

Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()

The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to eat fermented liver sausages manufactur......

JIF:6.296

Effects of nine steaming nine sun-drying on proximate composition, protein structure and volatile compounds of black soybeans

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 155 ()

Nine steaming nine sun-drying is a traditional processing technology for food or medicinal materials. The dynamic changes of the proximate composition......

JIF:6.296

Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China

期刊: FOOD RESEARCH INTERNATIONAL, 2022; 155 ()

The aim of this study was to scientifically investigate the impact of optimal-water boiling cooking on the volatile profile of 26 japonica rice variet......

JIF:6.296

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