Characterization of single cell protein from Saccharomyces cerevisiae for nutritional, functional and antioxidant properties

Simultaneous treatment and single cell protein production from agri-industrial wastewaters using purple phototrophic bacteria or microalgae – A comparison

(2018) Tim Hülsen et al.   BIORESOURCE TECHNOLOGY

The impact of malnutrition on childhood infections

(2018) Judd L. Walson et al.   CURRENT OPINION IN INFECTIOUS DISEASES

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

(2018) Sana Meftah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel antimicrobial agents as alternative to chlorine with potential applications in the fruit and vegetable processing industry

(2018) Cristina Pablos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

(2017) Anneli Ritala et al.   Frontiers in Microbiology

Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice

(2017) Deepak Kumar Verma et al.   Rice Science

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

(2016) Sahar Tamnak et al.   FOOD HYDROCOLLOIDS

Total phenolic and flavonoid contents and antioxidant activity of extracts from different populations of lavandin

(2016) Iman Bajalan et al.   INDUSTRIAL CROPS AND PRODUCTS

Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity

(2016) Parichart Thamnarathip et al.   JOURNAL OF CEREAL SCIENCE

Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract

(2016) Elsa F. Vieira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Modification of the soy protein isolate surface at nanometric scale and its effect on physicochemical properties

(2016) Laura Acosta-Domínguez et al.   JOURNAL OF FOOD ENGINEERING

Effect of salinity on food security in the context of interior coast of Bangladesh

(2016) Tanzinia Khanom   OCEAN & COASTAL MANAGEMENT

Effect of radiation processing on nutritional, functional, sensory and antioxidant properties of red kidney beans

(2016) S.A. Marathe et al.   RADIATION PHYSICS AND CHEMISTRY

Hidden linkages between urbanization and food systems

(2016) K. C. Seto et al.   SCIENCE

A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

(2015) Senem Kamiloglu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Soil salinization and waterlogging: A threat to environment and agricultural sustainability

(2015) Ajay Singh   ECOLOGICAL INDICATORS

Reducing Food Loss And Waste While Improving The Public’s Health

(2015) Roni A. Neff et al.   HEALTH AFFAIRS

Food waste generation and industrial uses: A review

(2015) Francesca Girotto et al.   WASTE MANAGEMENT

Food waste-to-energy conversion technologies: Current status and future directions

(2015) Thi Phuong Thuy Pham et al.   WASTE MANAGEMENT

Biogenic synthesis of silver nanoparticles and their antioxidant and antibacterial activity

(2015) S. Bhakya et al.   Applied Nanoscience

Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris

(2014) Alina-Violeta Ursu et al.   BIORESOURCE TECHNOLOGY

The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors

(2014) Dragan Milićević et al.   Lipids in Health and Disease

Amino acid digestibility of single cell protein from Corynebacterium ammoniagenes in growing pigs

(2013) J.P. Wang et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

(2012) Pragati Kaushal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

(2012) Mónica Fradique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

PCR amplification of 18S rRNA, single cell protein production and fatty acid evaluation of some naturally isolated microalgae

(2009) Sara Rasoul-Amini et al.   FOOD CHEMISTRY