Results 141 to 150 of about 920 (185)

Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation. [PDF]

NPJ Sci Food
Sandoval JF, Parker JK, Gallagher J, Rodriguez-Garcia J, Whiteside K, Bryant DN.   +5 more
europepmc   +1 more source

Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives. [PDF]

Nutrients
Wilson JW, Thompson TW, Wei Y, Chaparro JM, Stull VJ, Nair MN, Weir TL.   +6 more
europepmc   +1 more source

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods. [PDF]

Nat Food
Raita J, Ahmed H, Chen K, Houttu V, Haikonen R, Kårlund A, Kortesniemi M, Yang B, Koistinen V, Hanhineva K.   +9 more
europepmc   +1 more source

Development of a quality eating index and its relationship with nutritional status in adults. [PDF]

J Public Health Res
Susetyowati S, Huriyati E, Faza F, Sanubari NDG, Syauqy A.   +4 more
europepmc   +1 more source

Solid State Fermentation-A Promising Approach to Produce Meat Analogues. [PDF]

Foods
Milcarz A, Harasym J.
europepmc   +1 more source

Implementing a Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols Diet in Asia: Addressing Cultural, Clinical and Practical Challenges. [PDF]

J Neurogastroenterol Motil
Varney JE, Madan J, Halmos EP, Krishnasamy S, Lee YY, Mustafa U, Siah KTH, Wu PS, Yao CK, Ghoshal UC.   +9 more
europepmc   +1 more source

The Slovenian Nutrition Guidelines 2025: A Comparison with the Prior Slovenian FBDG, Dietary Intake, and the EAT-Lancet Diet. [PDF]

Foods
Fidler Mis N, Jakše B, Fras Z.
europepmc   +1 more source

Probiotics and Fermented Foods in Human Nutrition. [PDF]

Molecules
Dini I.
europepmc   +1 more source

Therapeutic Efficacy of Soy-Derived Bioactives: A Systematic Review of Nutritional Potency, Bioactive Therapeutics, and Clinical Biomarker Modulation. [PDF]

Foods
Fatima Z, Itrat N, Israr B, Ahmad AMR.
europepmc   +1 more source

Chemical and Functional Properties of Chickpea (<i>Cicer arietinum</i> L.)-Based Fermented Beverages Produced Using Different Lactic Acid Bacteria. [PDF]

Foods
Pazzanese A, Tagliamonte S, Aponte M, Blaiotta G, Chiacchio MF, Khanal P, Vitaglione P.   +6 more
europepmc   +1 more source