Food research international (Ottawa, Ont.)

Keyphrases

Publications

volume 195, 2024

Fengxue Zhang, Xin Li, Zihan Zhao, Baohua Kong, Chuanai Cao, Hongwei Zhang, Junhua Shao, Qian Liu
Changes of structural characteristics, functional properties and volatile compounds of Tenebrio molitor larvae protein after sustainable defatting process: Influence of the different volume ratios of n-hexane to ethanol. Food research international (Ottawa, Ont.) 195 (2024)
Zhaoxiang Ma, Johannes H Bitter, Remko M Boom, Constantinos V Nikiforidis
Encapsulation of cannabidiol in hemp seed oleosomes. Food research international (Ottawa, Ont.) 195 (2024)
Gabriele Rocchetti, Pier Paolo Becchi, Fosca Vezzulli, Annalisa Rebecchi, Milena Lambri, Luigi Lucini
Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening. Food research international (Ottawa, Ont.) 195 (2024)
Yuan Wang, Chun-Min Ma, Yang Yang, Bing Wang, Xiao-Fei Liu, Yan Wang, Xin Bian, Guang Zhang, Na Zhang
Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review. Food research international (Ottawa, Ont.) 195 (2024)
Siqi Li, Tanyaradzwa Mungure, Aiqian Ye, Simon M Loveday, Ashling Ellis, Mike Weeks, Harjinder Singh
Intragastric restructuring dictates the digestive kinetics of heat-set milk protein gels of contrasting textures. Food research international (Ottawa, Ont.) 195 (2024)
Na Li, Xin Fan, Yefan Wang, Kexin Zhang, Rong Liu, Yunpeng Xu, Zhifeng Tan, Wensi Xu, Dayong Zhou, Deyang Li
Investigation of isomerization and oxidation of astaxanthin in ready-to-eat Litopenaeus vannamei during accelerated storage. Food research international (Ottawa, Ont.) 195 (2024)
Soo-Hwan Kim, Jae-Ik Lee, Dong-Hyun Kang
Effects of Na + adaptation on Bacillus cereus endospores inactivation and transcriptome changes. Food research international (Ottawa, Ont.) 195 (2024)
Shengfa Li, Qinhua Cai, Qianrui Liu, Yunxia Gong, Deqing Zhao, Jun Wan, Danjuan Wang, Yanchun Shao
Effective enhancement of the ability of Monascus pilosus to produce lipid-lowering compound Monacolin K via perturbation of metabolic flux and histone acetylation modification. Food research international (Ottawa, Ont.) 195 (2024)
Ana Gabriela da Silva Anthero, Carla Indianara Bonetti, Lívia Bracht, Cinthia Baú Betim Cazarin, Miriam Dupas Hubinger
The use of capsicum oleoresin microparticles to mitigate hepatic damage and metabolic disorders induced by obesity. Food research international (Ottawa, Ont.) 195 (2024)
Donnelle Roline Sandjong Sayon, Aya Fakih, Frederic Mercier, Nathalie Kondjoyan, Claudia Beyer, Norbert Fuchsbauer, Maia Meurillon, Rallou Thomopoulos, Jeremy Ratel, Erwan Engel
Home practices can mitigate furan and derivatives in vegetable-based infant meals. Food research international (Ottawa, Ont.) 195 (2024)
Haixia Yan, Wei Huang, Xin Zhao, Chao Ge, Yixiao Shen, Ling Liu
Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage. Food research international (Ottawa, Ont.) 195 (2024)
Ísis Meireles Mafaldo, Lais Matias Araújo, Lucélia Cabral, Carlos Eduardo Barão, Melline Fontes Noronha, Jesse Rodrigo Fink, Thatyane Mariano Rodrigues de Albuquerque, Marcos Dos Santos Lima, Hubert Vidal, Tatiana Colombo Pimentel, Marciane Magnani
Cassava (Manihot esculenta) Brazilian cultivars have different chemical compositions, present prebiotic potential, and beneficial effects on the colonic microbiota of celiac individuals. Food research international (Ottawa, Ont.) 195 (2024)
Jianbo Qiu, Hui Gu, Shufang Wang, Fang Ji, Can He, Can Jiang, Jianrong Shi, Xin Liu, Guanghui Shen, Yin-Won Lee, Jianhong Xu
A diverse Fusarium community is responsible for contamination of rice with a variety of Fusarium toxins. Food research international (Ottawa, Ont.) 195 (2024)
Manfred Choo-Yong Ku, Shao-Quan Liu
Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses. Food research international (Ottawa, Ont.) 195 (2024)
Lei Jiang, Xiaofang Chen, Kuiliang Zhang, Mingcong Fan, Haifeng Qian, Li Wang, Yan Li
Modifications and in vitro absorption of 5-heptadecyresorcinol from cereals using digestion and ussing chamber models. Food research international (Ottawa, Ont.) 195 (2024)
Yiliang Cheng, Aude A Watrelot
Synergetic effect of Accentuated Cut Edges (ACE) and macerating enzymes on the phenolic composition of Marquette red wines. Food research international (Ottawa, Ont.) 195 (2024)
Chaogeng Xiao, Zeping Lai, Cen Zhang, Wenjing Lu, Di Chen, Haiyan Wang, Huan Cheng, Liquan Huang, Xingqian Ye, Donghong Liu
Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening. Food research international (Ottawa, Ont.) 195 (2024)
Fen Zhao, Jinying Guo, Gege Zhang, Lantian Zhang
Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds. Food research international (Ottawa, Ont.) 195 (2024)
Hanjing Wu, Claudia Gonzalez Viejo, Sigfredo Fuentes, Frank R Dunshea, Hafiz A R Suleria
Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach. Food research international (Ottawa, Ont.) 195 (2024)
Shibo Yu, Shu Zhang, Lele Lu, Lijuan Liu, Jiaxin Liang, Shuangjing Lang, Changyuan Wang, Lidong Wang, Zhijiang Li
Effects of combined ultrasound and calcium ion pretreatments on polyphenols during mung bean germination: Exploring underlying mechanisms. Food research international (Ottawa, Ont.) 195 (2024)
Wenting Li, Qi Guo, Yuning Zhao, Tianli Yue, Yahong Yuan
Untargeted metabolomics combined with chemometrics reveals distinct metabolic profiles across two sparkling cider fermentation stages. Food research international (Ottawa, Ont.) 195 (2024)
Xiaole Xiang, Le Chen, Shiqin Dong, Zixiao Li, Yongle Liu, Yingqun Wu, Shugang Li, Lin Ye
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling. Food research international (Ottawa, Ont.) 195 (2024)
Zhiheng Zhang, Jingxian Niu, Jilong Wang, Qiaoxin Zheng, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Zhengyu Jin, Chao Qiu, Shangyuan Sang, Hangyan Ji
Advances in the preparation and application of cyclodextrin derivatives in food and the related fields. Food research international (Ottawa, Ont.) 195 (2024)
Milena Melim Perini da Silva, Adriana Gadioli Tarone, Gerson Silva Giomo, Eliane Maria Ferrarezzo, Oliveiro Guerreiro Filho, Juliana Rolim Salomé Teramoto
Predicting best planting location and coffee cup quality from chemical parameters: An evaluation of raw Arabica coffee beans from São Paulo over two harvests. Food research international (Ottawa, Ont.) 195 (2024)
Xiaoxiao Feng, Haoli Wang, Yashu Yu, Yiwen Zhu, Jingke Ma, Zhibin Liu, Li Ni, Chih-Cheng Lin, Kequn Wang, Yuan Liu
Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation. Food research international (Ottawa, Ont.) 195 (2024)
Xianli Wang, Yiming Zhong, Chengdong Zheng, Chenxuan Huang, Haiyang Yao, Zimo Guo, Yilun Wu, Zening Wang, Zhengyang Wu, Ruihong Ge, Wei Cheng, Yuanyuan Yan, Shilong Jiang, Jianguo Sun, Jingquan Li, Qinggang Xie, Xiaoguang Li, Hui Wang
Transcriptome and metabolome analyses reveal the effects of formula and breast milk on the growth and development of human small intestinal organoids. Food research international (Ottawa, Ont.) 195 (2024)
Jiajun Feng, Ines Greco, Olivia Ménard, Jeehyun Lee, Romain Jeantet, Didier Dupont, Steven Le Feunteun
Dynamic in vitro gastric digestion of skimmed milk using the NERDT, an advanced human biomimetic digestion system. Food research international (Ottawa, Ont.) 195 (2024)
Fang Wu, Yaqiong Liu, Ming Zhang, Xinlei Yuan, Tengteng Ji, Yutong Jin, Yixuan Li, Ran Wang, Yanling Hao, Bing Fang
Effects of 1-oleate-2-palmitate-3-linoleate glycerol supplementation on the small intestinal development and gut microbial composition of neonatal mice. Food research international (Ottawa, Ont.) 195 (2024)
Chen Wang, Yongqiang Cheng, Ning Tang
Improving common vetch protein isolate flavor through glutaminase-mediated deamidation. Food research international (Ottawa, Ont.) 195 (2024)
Yanlin Du, Qi Tian, Guijing Li, Junjie Yi, Xiaosong Hu, Yongli Jiang
Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation. Food research international (Ottawa, Ont.) 195 (2024)
Marina Ikuse, Colin R Marchus, Nathan R Schiele, Girish M Ganjyal
Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat. Food research international (Ottawa, Ont.) 195 (2024)
Winda Christina Harlen, Sangeeta Prakash, Sri Yuliani, Bhesh Bhandari
Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation Agent. Food research international (Ottawa, Ont.) 195 (2024)
Yun-Jiao Ma, Ping Li, Bei-Wei Zhu, Ming Du, Xian-Bing Xu
Comprehensive determination of fatty acids in real samples without derivatization by DMU-SPME-GC methods. Food research international (Ottawa, Ont.) 195 (2024)
Karina de Fátima Bimbatti, Ramon da Silva Rocha, Isabela Zanatta Braido, Isadora de Castro Lima, Paula Benoso, Marcelo Thomazini, Paulo José do Amaral Sobral, Fabiana Faleiros, Carmen S Favaro-Trindade
Development and evaluation of fermented milk with Lactobacillus acidophilus added to concentrated cranberry (Vaccinium macrocarpon) juice with the potential to minimize the recurrence of urinary tract infections. Food research international (Ottawa, Ont.) 195 (2024)
Di Zhu, Gan Hu, Hong He, Chunmei Wang, Zhifeng Zhao, Jinqiu Wang, Fang Geng
Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect. Food research international (Ottawa, Ont.) 195 (2024)
Aline Bonifacie, Laurent Aubry, Thierry Sayd, Sylvie Bourillon, Angéline Duval, Moïse Kombolo, Gilles Nassy, Aurélie Promeyrat, Véronique Santé-Lhoutellier, Laetitia Théron
Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation. Food research international (Ottawa, Ont.) 195 (2024)
Katarzyna Kaczynska, Arno G B Wouters, Jan A Delcour
Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein. Food research international (Ottawa, Ont.) 195 (2024)
Yao Tang, Yuan Huang, Mengru Li, Wen Zhu, Wei Zhang, Sha Luo, Yingying Zhang, Jie Ma, Yuqian Jiang
Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns. Food research international (Ottawa, Ont.) 195 (2024)
Nurul Syahidah Mio Asni, Reggie Surya, Norazlan Mohmad Misnan, Seng Joe Lim, Norzila Ismail, Shahrul Razid Sarbini, Nurkhalida Kamal
Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells. Food research international (Ottawa, Ont.) 195 (2024)
Wanjun Xu, Yulong Bao, Yue Zhou, Hui Hong, Ruichang Gao
Effect of protein oxidation on the structure and emulsifying properties of fish gelatin. Food research international (Ottawa, Ont.) 195 (2024)
C Teruel-Andreu, N Jiménez-Redondo, R Muelas, A A Carbonell-Pedro, F Hernández, E Sendra, M Cano-Lamadrid
Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products. Food research international (Ottawa, Ont.) 195 (2024)
Ingryd Rodrigues Martins, Luiza Helena da Silva Martins, Renan Campos Chisté, Carolina Siqueira Franco Picone, Maria Regina Sarkis Peixoto Joele
Betalains from vegetable peels: Extraction methods, stability, and applications as natural food colorants. Food research international (Ottawa, Ont.) 195 (2024)
Muhammad Sajjad, Shudan Xue, Meijiang Zhou, Guihua Li, Yingchao Xu, Ling Liu, Jitong Zhu, Qitao Meng, Qingmin Jin, Hu Du, Chunpeng Yao, Yujuan Zhong
Decoding comparative taste and nutrition regulation in Chinese cabbage via integrated metabolome and transcriptome analysis. Food research international (Ottawa, Ont.) 195 (2024)
Xiang Li, Qi Wang, Fei Wang, Qian Jin, Bin Deng, RongChang Yang, Aikun Fu, Fuyong Li, Qiao Zhang, Weifen Li
Rosa roxburghii Tratt (Cili) has a more effective capacity in alleviating DSS-induced colitis compared to Vitamin C through B cell receptor pathway. Food research international (Ottawa, Ont.) 195 (2024)
Changhong Li, Taotao Dai, Deyu Jiang, Guowen Zhang, Lizhen Deng, Ti Li, Ruihong Liang, Hengtang Dai, Aiping Fu, Chengmei Liu, Jun Chen
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights. Food research international (Ottawa, Ont.) 195 (2024)
Lulu Yin, Xinyue Wu, Guolan Qin, Jiajing Han, Mei Liu, Yangkun Wei, Ying Liang, Jin Zhang, Shenying Zhang, Haojia Zhu, Ying Huang, Xueling Zheng, Chong Liu, Limin Li
Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles. Food research international (Ottawa, Ont.) 195 (2024)
Jose L Domingo
Concentrations of polychlorinated naphthalenes in food and human dietary exposure: A review of the scientific literature. Food research international (Ottawa, Ont.) 195 (2024)
Xinming Chen, Dandan Yang, Lin Huang, Mengqi Li, Jihai Gao, Can Liu, Xiaoming Bao, Zhizhi Huang, Jinhui Yang, Haozhou Huang, Dingkun Zhang, Runchun Xu
Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS-SPME-GC-MS combined with E-nose. Food research international (Ottawa, Ont.) 195 (2024)
Ewa Pietrysiak, Angelika Zak, Marina Ikuse, Elizabeth Nalbandian, Ivy Kloepfer, Luuvan Hoang, Marc Vincent, Brasathe Jeganathan, Girish M Ganjyal
Impact of genotypic variation and cultivation conditions on the techno-functional characteristics and chemical composition of 25 new Canadian quinoa cultivars. Food research international (Ottawa, Ont.) 195 (2024)
Luyao Dang, Dongyao Li, Qingqing Mu, Na Zhang, Chenwei Li, Miaoshu Wang, Hongtao Tian, Rajesh Jha, Chen Li
Youth-derived Lactobacillus rhamnosus with prebiotic xylo-oligosaccharide exhibits anti-hyperlipidemic effects as a novel synbiotic. Food research international (Ottawa, Ont.) 195 (2024)