Structure-activity relationships and activity enhancement techniques of marine bioactive peptides (MBPs) [0.03%]
海洋活性肽(SARs)及活性提升方法研究进展
Cai-Die Tang,Jun-Hu Cheng,Da-Wen Sun
Cai-Die Tang
Marine bioactive peptides (MBPs) are a type of natural compound with a variety of bioactivities, such as anticancer, antimicrobial, antioxidant, and antihypertensive. Due to a wide range of sources, low toxicity, and high specificity, MBPs ...
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects [0.03%]
即食食品保存的电磁波技术：应用、挑战及前景综述
Yuxin Zhang,Zhiming Ma,Jiaxin Chen et al.
Yuxin Zhang et al.
In recent years, the ready-to-eat foods market has grown significantly due to its high nutritional value and convenience. However, these foods are also at risk of microbial contamination, which poses food safety hazards. Additionally, tradi...
Biofortification as a food-based strategy to improve nutrition in high-income countries: a scoping review [0.03%]
富集强化作为一种基于食物改善高收入国家营养状况的策略：系统综述
Boglarka Z Gulyas,Brenda Mogeni,Peter Jackson et al.
Boglarka Z Gulyas et al.
Biofortification (increasing the micronutrient content of food before harvest) has been successfully used to nutritionally improve staple foods in low- and middle-income countries. This approach could also help address micronutrient shortfa...
Ecem Yüksel,Alphons G J Voragen,Remco Kort
Ecem Yüksel
The human gastrointestinal microbiota, densely populated with a diverse array of microorganisms primarily from the bacterial phyla Bacteroidota, Bacillota, and Actinomycetota, is crucial for maintaining health and physiological functions. D...
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies [0.03%]
婴儿和儿童镉暴露：毒性、健康影响、膳食风险评估及缓解策略
Nan Huang,Baozhen Wang,Shufang Liu et al.
Nan Huang et al.
As a non-essential metal, cadmium (Cd) poses a significant threat to food safety and public health. This risk is particularly pronounced for infants and young children due to their high food consumption relative to body weight and immature ...
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review [0.03%]
草莓(Fragaria x Ananassa)对人类健康和疾病的影响：全面文献回顾
Prae Charoenwoodhipong,Michelle L Zuelch,Carl L Keen et al.
Prae Charoenwoodhipong et al.
Strawberries provide a number of potential health promoting phytonutrients to include phenolics, polyphenols, fiber, micronutrients and vitamins. The objective of this review is to provide a comprehensive summary of recent human studies per...
Ana Elena Cedillo-Olivos,Milagros Faridy Juárez-Chairez,María Stephanie Cid-Gallegos et al.
Ana Elena Cedillo-Olivos et al.
Food quality is adversely affected by physical, chemical, enzymatic, and microbiological reactions, leading to it becoming inedible. Thus, finding alternative methods to preserve foods effectively and extend their shelf life is important. W...
Toward food safety-driven process design: a systematic review and research agenda [0.03%]
基于食品安全的加工工艺设计：系统综述与研究议程
Gustavo Gregory,Fernando Henrique Lermen,Márcia Elisa Soares Echeveste
Gustavo Gregory
Process design strategies are important to prevent or reduce food safety risks in production systems. In this sense, the Codex Alimentarius presents a set of principles for good hygiene practices to guide food producers. However, studies in...
Therapeutic potential of dietary bioactive compounds against anti-apoptotic Bcl-2 proteins in breast cancer [0.03%]
饮食生物活性化合物治疗乳腺癌的潜力及其针对抗凋亡Bcl-2蛋白的作用
Thripthi Nagesh Shenoy,Abdul Ajees Abdul Salam
Thripthi Nagesh Shenoy
Breast cancer remains a leading cause of cancer-related mortality among women worldwide. One of its defining features is resistance to apoptosis, driven by aberrant expression of apoptosis-related proteins, notably the overexpression of ant...
Research progress on the regulatory mechanism of biofilm formation in probiotic lactic acid bacteria [0.03%]
益生乳酸菌生物被膜形成调控机制研究进展
Yanhua Cui,Dongqi Wang,Lanwei Zhang et al.
Yanhua Cui et al.
Probiotic lactic acid bacteria (LAB) must undergo three key stages of testing, including food processing, storage, and gastrointestinal tract environment, their beneficial effects could exert. The biofilm formation of probiotic LAB is helpf...