Ginsenoside, a potential natural product against liver diseases: a comprehensive review from molecular mechanisms to application [0.03%]
人参皂苷：一种潜在的可用于治疗肝病的天然产品——从分子机制到应用综述
Shiyan Shang,Haixia Yang,Linlin Qu et al.
Shiyan Shang et al.
Liver disease constitutes a significant cause of global mortality, with its pathogenesis being multifaceted. Identifying effective pharmacological and preventive strategies is imperative for liver protection. Ginsenosides, the major bioacti...
A critical review of synthetic novel foods within the European regulation: proposed classification, toxicological concerns and potential health claims [0.03%]
欧盟法规中合成新型食品的批判性审查：分类、毒理学问题和潜在健康声明
Ricardo López-Rodríguez,Johanne Vermetten,Laura Domínguez et al.
Ricardo López-Rodríguez et al.
The NF concept was first established by Regulation (EC) 258/97 and includes any food that has not been used to a significant extent for human consumption in the EU before 15 May 1997. Synthetic novel foods (SNF) are a currently undefined gr...
Didem Sözeri Atik,Thom Huppertz
Didem Sözeri Atik
Plant-based cheese analogs have been developed using plant-based ingredients to mimic the appearance, structure, and flavor of conventional cheeses. Due to the complex composition and structure of cheese, developing plant-based cheese analo...
Development of smart packaging halochromic films embedded with anthocyanin pigments; recent advances [0.03%]
基于花青素色素的智能包装卤化合物薄膜的发展；近期进展
Hadi Eghbaljoo,Mahmood Alizadeh Sani,Iraj Karimi Sani et al.
Hadi Eghbaljoo et al.
Nowadays, innovative biodegradable packaging based on pH-sensitive natural dyes is being developed. These smart systems quickly inform the food quality to the consumer and monitor fresh foods in real-time. Smart packaging protects food agai...
Recent advances in electrospray encapsulation of probiotics: influencing factors, natural polymers and emerging technologies [0.03%]
近年来益生菌电喷雾包埋研究进展：影响因素、天然高分子及新兴技术
Haifu Jia,Yuanyuan Li,Yueling Tian et al.
Haifu Jia et al.
The probiotic food sector is rapidly growing due to increased consumer demand for nutritional supplements. However, ensuring probiotic viability within the harsh conditions of the gastrointestinal tract remains a major challenge. While prob...
Exploring the health benefits of food bioactive compounds from a perspective of NLRP3 inflammasome activation: an insight review [0.03%]
从NLRP3炎性小体活化的角度探索食物活性成分的健康效益：综述展望
Yabo Li,Xinyi Wang,Ying Ren et al.
Yabo Li et al.
The food industry has been focusing on food bioactive compounds with multiple physiological and immunological properties that benefit human health. These bioactive compounds, including polyphenols, flavonoids, and terpenoids, have great pot...
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms [0.03%]
功能性蘑菇采后品质与非热保藏技术综述
N Parvathy Nayana,C S Ramya,T V Arun Kumar et al.
N Parvathy Nayana et al.
Health concerns are increasingly prevalent due to aging populations and lifestyle-related diseases. Concurrently, modern consumers seek natural alternatives and are wary of medication side effects, emphasizing the importance of natural comp...
Mechanisms of thermal, acid, desiccation and osmotic tolerance of Cronobacter spp [0.03%]
魏斯氏菌属的耐热、耐酸、耐干旱及渗透压应激的机制研究
Yanfei Yan,Mengyuan Cao,Jiaqi Ma et al.
Yanfei Yan et al.
Cronobacter spp. exhibit remarkable resilience to extreme environmental stresses, including thermal, acidic, desiccation, and osmotic conditions, posing significant challenges to food safety. Their thermotolerance relies on heat shock prote...
Advancements in Lactiplantibacillus plantarum: probiotic characteristics, gene editing technologies and applications [0.03%]
植物乳杆菌研究进展：益生特性、基因组编辑技术和应用潜力
Zhiqi Zhang,Haorui Niu,Qiu Qu et al.
Zhiqi Zhang et al.
The exploration of microorganisms in fermented products has become a pivotal area of scientific research, primarily due to their widespread availability and profound potential to improve human health. Among these, Lactiplantibacillus planta...
Amadori compounds: analysis, composition in food and potential health beneficial functions [0.03%]
阿马多拉化合物：分析、食品中的组成及其潜在的健康益处功能研究
Jialing Cao,Cheng Yang,Jian Zhang et al.
Jialing Cao et al.
Amadori compounds (ACs) are key intermediates of the Maillard reaction, and found in various thermally processed foods. Simultaneous analysis of multiple ACs is challenging due to the complex amino acid and carbohydrate compositions, and th...