Cricket and yellow mealworm powders promote higher bioaccessible fractions of mineral elements in functional bread

Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects

(2022) Stanisław Kowalski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits—A Review

(2021) Henlay J. O. Magara et al.   Frontiers in Nutrition

Biological contaminants in insects as food and feed

(2021) D. Vandeweyer et al.   Journal of Insects as Food and Feed

Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

(2021) Marta Igual et al.   International Journal of Gastronomy and Food Science

Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders

(2021) Emily N. Brogan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioavailability of nutrients from edible insects

(2021) Shikha Ojha et al.   Current Opinion in Food Science

Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks

(2020) Andrea Roncolini et al.   FOOD RESEARCH INTERNATIONAL

Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics

(2020) Dipika Agrahar-Murugkar   LWT-FOOD SCIENCE AND TECHNOLOGY

Nitrogen-to-Protein Conversion Factors for Edible Insects on the Swiss Market: T. molitor, A. domesticus, and L. migratoria

(2020) Samy Boulos et al.   Frontiers in Nutrition

Nutritional value of insects and ways to manipulate their composition

(2020) D.G.A.B. Oonincx et al.   Journal of Insects as Food and Feed

Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects

(2019) Faith A. Manditsera et al.   FOOD RESEARCH INTERNATIONAL

Insect Composition and Uses in Animal Feeding Applications: A Brief Review

(2019) Liz Koutsos et al.   ANNALS OF THE ENTOMOLOGICAL SOCIETY OF AMERICA

Nutritional value, protein and peptide composition of edible cricket powders

(2019) Magdalena Montowska et al.   FOOD CHEMISTRY

Insects as ingredients for bakery goods. A comparison study of H. illucens , A. domestica and T. molitor flours

(2018) Cristina M. González et al.   Innovative Food Science & Emerging Technologies

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

(2018) D. Azzollini et al.   Innovative Food Science & Emerging Technologies

Bread enriched with cricket powder ( Acheta domesticus ): A technological, microbiological and nutritional evaluation

(2018) Andrea Osimani et al.   Innovative Food Science & Emerging Technologies

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

An Enhanced GC/MS Procedure for the Identification of Proteins in Paint Microsamples

(2018) D. Fico et al.   Journal of Analytical Methods in Chemistry

Insects as sources of iron and zinc in human nutrition

(2018) Martin N. Mwangi et al.   NUTRITION RESEARCH REVIEWS

Non-protein nitrogen determination: A screening tool for nitrogenous compound adulteration of milk powder

(2017) Jonathan W. DeVries et al.   INTERNATIONAL DAIRY JOURNAL

Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens

(2017) Renske H. Janssen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

(2017) Ana Paula Rebellato et al.   JOURNAL OF CEREAL SCIENCE

Bioaccessibility of trace elements and chromium speciation in commonly consumed cereals and pulses

(2016) Meena Kumari et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Distribution of Minerals in Wheat Grains (Triticum aestivum L.) and in Roller Milling Fractions Affected by Pearling

(2015) Niels De Brier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS

(2015) Trinidad Pérez-Palacios et al.   International Journal of Analytical Chemistry

Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread

(2015) Genet Gebremedhin Heshe et al.   Food Science & Nutrition

Gas Chromatography–Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

(2012) Estefanía Jiménez-Martín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Toxic Moths: Source of a Truly Safe Delicacy

(2009) Mika Zagrobelny et al.   JOURNAL OF ETHNOBIOLOGY

Phytate: impact on environment and human nutrition. A challenge for molecular breeding

(2008) Lisbeth Bohn et al.   Journal of Zhejiang University-SCIENCE B