Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.05.028
Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.02.019
Soy sauce fermentation: Microorganisms, aroma formation, and process modification.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.03.010
Assessment of freeze damage in fruits and vegetables.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.12.002
β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.01.016
Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.01.065
Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.015
Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.01.055
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.067
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.019
Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.12.025
Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.02.007
1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.04.005
Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.07.044
Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.108654
Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.08.078
Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.08.050
Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.001
Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.03.068
Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.045
Chinese yam (Dioscorea opposita Thunb.) alleviates antibiotic-associated diarrhea, modifies intestinal microbiota, and increases the level of short-chain fatty acids in mice.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.04.016
Marigold carotenoids: Much more than lutein esters.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.043
Exploring the interactions between serum free fatty acids and fecal microbiota in obesity through a machine learning algorithm.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.12.009
Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.034
Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.025
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.016
Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.11.017
An integrated approach for the valorization of mango seed kernel: Efficient extraction solvent selection, phytochemical profiling and antiproliferative activity assessment.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.108616
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.056
Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.01.054
Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.12.019
Bacterial diversity in Korean temple kimchi fermentation.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.108592
1H NMR-based metabolomics profiling of ten new races from Capsicum annuum cv. serrano produced in Mexico.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.061
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.11.055
Storage behavior of caseinate-based films incorporating maize germ oil bodies.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.042
In vitro modulation of human gut microbiota composition and metabolites by Bifidobacterium longum BB-46 and a citric pectin.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.11.010
Consumer perception and use of nopal (Opuntia ficus-indica): A cross-cultural study between Mexico and Brazil.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.08.036
In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.04.014
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.01.070
The impact of retailer innovativeness and food healthiness on store prestige, store trust and store loyalty.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.003
A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.03.047
Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica).
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.12.001
Socially responsible food behavior: Perspectives from empirical evaluations.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.03.027
Pedra-ume caá fruit: An Amazon cherry rich in phenolic compounds with antiglycant and antioxidant properties.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.05.042
Tandem mass tag-based quantitative proteomic analysis reveal the inhibition mechanism of thyme essential oil against flagellum of Listeria monocytogenes.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.108508
Effectiveness of proteolytic enzymes to remove gluten residues and feasibility of incorporating them into cleaning products for industrial purposes.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.02.037
New insights into fumonisin production and virulence of Fusarium proliferatum underlying different carbon sources.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.08.053
Isoorientin attenuates benzo[a]pyrene-induced colonic injury and gut microbiota disorders in mice.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.108599
Do food-related emotional associations differ with socio-economic status? An exploratory qualitative study with Brazilian consumers.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.08.097
UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan Basin, China.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.11.008
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