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Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications

Comprehensive reviews in food science and food safety, 2023-01, Vol.22 (1), p.643-687

2023

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Selenium-enriched foods and their ingredients: As intervention for the vicious cycle between autophagy and overloaded stress responses in Alzheimer's disease

Critical reviews in food science and nutrition, 2024-07, Vol.64 (19), p.6672-6685

2024

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Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat

International journal of food science & technology, 2022-08, Vol.57 (8), p.4868-4878

2022

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Effects of ionic liquids and pulsed electric fields on the extraction of antioxidants from green asparagus roots

International journal of food science & technology, 2023-07, Vol.58 (7), p.3935-3945

2023

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Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: nutritional and mineral safety implications

International journal of food science & technology, 2022-10, Vol.57 (10), p.6270-6278

2022

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Opportunities and Implications of Pasture‐Based Lamb Fattening to Enhance the Long‐Chain Fatty Acid Composition in Meat

Comprehensive reviews in food science and food safety, 2015-01, Vol.14 (1), p.22-36

2015

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Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases

Trends in food science & technology, 2021-02, Vol.108, p.164-176

2021

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Impact of sodium alginate‐based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes

Food science & nutrition, 2023-12, Vol.11 (12), p.7855-7869

2023

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Production, application and health effects of banana pulp and peel flour in the food industry

Journal of food science and technology, 2019-02, Vol.56 (2), p.548-559

2019

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Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil

Food Chemistry: X, 2022-12, Vol.16, p.100499-100499, Article 100499

2022

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Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour

International journal of biological macromolecules, 2019-06, Vol.130, p.938-946

2019

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Exploring sustainable novel millet protein: A look at the future foods through innovative processing

Future foods : a dedicated journal for sustainability in food science, 2024-06, Vol.9, p.100367, Article 100367

2024

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Whole-plant foods and their macromolecules: untapped approaches to modulate neuroinflammation in Alzheimer's disease

Critical reviews in food science and nutrition, 2023-06, Vol.63 (15), p.2388-2406

2023

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Preparation and Physiochemical Characterization of Bitter Orange Oil Loaded Sodium Alginate and Casein Based Edible Films

Polymers, 2022-09, Vol.14 (18), p.3855

2022

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Blockchain-Based Frameworks for Food Traceability: A Systematic Review

Foods, 2023-08, Vol.12 (16), p.3026

2023

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An Update of Lectins from Marine Organisms: Characterization, Extraction Methodology, and Potential Biofunctional Applications

Marine drugs, 2022-06, Vol.20 (7), p.430

2022

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Structure‐informed detection and quantification of peptides in food and biological fluids

Journal of food biochemistry, 2019-01, Vol.43 (1), p.e12482-n/a

2019

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Polyphenol uses in biomaterials engineering

Biomaterials, 2018-06, Vol.167, p.91-106

2018

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Innovative Foods: The Future Food Supply, Nutrition and Health

Foods, 2023-03, Vol.12 (7), p.1359

2023

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The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach

Applied Food Research, 2022-12, Vol.2 (2), p.100202, Article 100202

2022

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Edible insects: A bibliometric analysis and current trends of published studies (1953–2021)

International journal of tropical insect science, 2022-10, Vol.42 (5), p.3335-3355

2022

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The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility

Foods, 2020-02, Vol.9 (2), p.152

2020

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Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of Prionoplus reticularis (Huhu) Larvae and Pupae Protein Extracts

Foods, 2023-01, Vol.12 (2), p.417

2023

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Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement

Food Chemistry: X, 2023-12, Vol.20, p.100958-100958, Article 100958

2023

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Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing

Journal of food measurement & characterization, 2020-06, Vol.14 (3), p.1533-1542

2020

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Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications

Selenium-enriched foods and their ingredients: As intervention for the vicious cycle between autophagy and overloaded stress responses in Alzheimer's disease

Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat

Effects of ionic liquids and pulsed electric fields on the extraction of antioxidants from green asparagus roots

Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: nutritional and mineral safety implications

Opportunities and Implications of Pasture‐Based Lamb Fattening to Enhance the Long‐Chain Fatty Acid Composition in Meat

Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases

Impact of sodium alginate‐based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes

Production, application and health effects of banana pulp and peel flour in the food industry

Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil

Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour

Exploring sustainable novel millet protein: A look at the future foods through innovative processing

Whole-plant foods and their macromolecules: untapped approaches to modulate neuroinflammation in Alzheimer's disease

Preparation and Physiochemical Characterization of Bitter Orange Oil Loaded Sodium Alginate and Casein Based Edible Films

Blockchain-Based Frameworks for Food Traceability: A Systematic Review

An Update of Lectins from Marine Organisms: Characterization, Extraction Methodology, and Potential Biofunctional Applications

Structure‐informed detection and quantification of peptides in food and biological fluids

Polyphenol uses in biomaterials engineering

Innovative Foods: The Future Food Supply, Nutrition and Health

The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach

Edible insects: A bibliometric analysis and current trends of published studies (1953–2021)

The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility

Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of Prionoplus reticularis (Huhu) Larvae and Pupae Protein Extracts

Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement

Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing

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