Results 281 to 290 of about 26,157,948 (297)

The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

Foods, 2021
Diru Liu, Theoneste Niyigaba, Jean de Dieu Habimana   +2 more
exaly  

Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review

Critical Reviews in Food Science and Nutrition, 2022
Yukiharu Ogawa, Sunantha Ketnawa, Sukanya Thuengtung   +2 more
exaly  

Plant Proteins for Future Foods: A Roadmap

Foods, 2021
Shaun Y J Sim, Jie Hong Chiang, Jeya Kumar Henry   +2 more
exaly  

Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory

Food Biophysics, 2023
Donpon Wannasin, L. Grossmann, D. Mcclements   +2 more
semanticscholar   +1 more source

Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review

Critical Reviews in Food Science and Nutrition, 2023
Hang Xiao, Qingfeng Ban, Zhihao Zhou
exaly  

Bioavailability of Micronutrients from Plant Foods: An Update

Critical Reviews in Food Science and Nutrition, 2016
Kalpana Platel, Krishnapura Srinivasan
exaly  

Plant Food Residues as a Source of Nutraceuticals and Functional Foods

Foods, 2016
Francis Verpoort, Theodoros Varzakas
exaly  

An overview of plant-autochthonous microorganisms and fermented vegetable foods

Food Science and Human Wellness, 2020
Sebastian TORRES, María Inés Isla
exaly  

Increasing Plant Based Foods or Dairy Foods Differentially Affects Nutrient Intakes: Dietary Scenarios Using NHANES 2007–2010

Nutrients, 2016
Christopher J Cifelli, Elieke Demmer, Victor L Fulgoni   +2 more
exaly  

Increasing the Proportion of Plant-Based Foods Available to Shift Social Consumption Norms and Food Choice among Non-Vegetarians

Sustainability, 2020
Sanne Raghoebar, Emely de Vet, Ellen van Kleef   +2 more
exaly