Filters

Clear all

Expert Opinion

Plain Language Summary

Expert Review

Text Availability

Abstract

Full text

Free full text

Publication Types

Journal Article

Review

Research Support, Non-U.S. Gov't

Randomized Controlled Trial

Systematic Review

Comparative Study

Meta-Analysis

Research Support, U.S. Gov't, Non-P.H.S.

Observational Study

Publication Year

From

Quick links

Individual year

2026

2025

2024

2023

2022

2021

2020

2019

2018

Sort by:

selected

Print page

Email selected articles

Favourite selected articles

Create a NED Search Alert for this search

Save this search

Advanced Search

Run an advanced search

Results for
""Food Ingredients""[mesh_terms]

48 Results

Searching titles within these results

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients.

Felix Abik, Chonnipa Palasingh, Mamata Bhattarai, Shaun Leivers, Anna Ström, Bjørge Westereng, Kirsi S Mikkonen, Tiina Nypelö

Journal of agricultural and food chemistry 2023;71(6):2667-2683

Free Full Text

Abstract

Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings.

Seung-Oh Seo, Yong-Su Jin

Annual review of food science and technology 2022;13():463-488

Full Text

Abstract

Nano- and Micro-Technologies Applied to Food Nutritional Ingredients.

Sonia Trombino, Federica Curcio, Roberta Cassano

Current drug delivery 2021;18(6):670-678

Full Text

Abstract

Physiological effects of food ingredients on intestinal epithelial cell function.

Yuki Hori, Shimon Kimura, Hideo Satsu

Drug metabolism and pharmacokinetics 2023;50():100499

Full Text

Abstract

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review.

R Aparecida Borges Batista, C Cremonezi Japur, I Valente Prestes, J Fortunato Silva, M Cavanha, G das Graças Pena

Journal of human nutrition and dietetics : the official journal of the British Dietetic Association 2021;34(4):736-746

Full Text

Abstract

Common beans as a source of food ingredients: Techno-functional and biological potential.

Arturo Alfaro-Diaz, Alejandro Escobedo, Diego A Luna-Vital, Gustavo Castillo-Herrera, Luis Mojica

Comprehensive reviews in food science and food safety 2023;22(4):2910-2944

Full Text

Abstract

Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity.

Yu Fu

Advances in food and nutrition research 2025;114():97-147

Full Text

Abstract

Prebiotic compounds from agro-industrial by-products.

Gabriela Vazquez-Olivo, Erick P Gutiérrez-Grijalva, José Basilio Heredia

Journal of food biochemistry 2020;43(6):e12711

Full Text

Abstract

Advances, limitations, and considerations on the use of vibrational spectroscopy towards the development of management decision tools in food safety.

Daniel Cozzolino, James Chapman

Analytical and bioanalytical chemistry 2024;416(3):611-620

Full Text

Abstract

Fucoxanthin, a Functional Food Ingredient: Challenges in Bioavailability.

Vanessa Fernandes, Bangera Sheshappa Mamatha

Current nutrition reports 2024;12(4):567-580

Full Text

Abstract

Precision fermentation for improving the quality, flavor, safety, and sustainability of foods.

Yirong Wang, Yong-Su Jin, Michael J Miller, Karson Hilgendorf

Current opinion in biotechnology 2024;86():103084

Full Text

Abstract

Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry.

Silvia Molino, Natalia Andrea Casanova, José Ángel Rufián Henares, Mariano Enrique Fernandez Miyakawa

Journal of agricultural and food chemistry 2020;68(10):2836-2848

Full Text

Abstract

Health and toxicological effects of nanocellulose when used as a food ingredient: A review.

C Gómez Hoyos, A Cañas-Gutiérrez, J Velásquez-Cock, P Gañán, O Triana, J Cogollo-Flórez, M Romero-Sáez, N Correa-Hincapié, R Zuluaga

Carbohydrate polymers 2023;323():121382

Full Text

Abstract

Impact of health and lifestyle food supplements on periodontal tissues and health.

Axel Spahr, Tihana Divnic-Resnik

Periodontology 2000 2022;90(1):146-175

Free Full Text

Abstract

A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement.

Leila Najafian

Food & function 2023;14(13):5835-5857

Full Text

Abstract

Results: 1 – 15 / 48

Filters

Expert Opinion

Text Availability

Publication Types

Publication Year

Results for ""Food Ingredients""[mesh_terms]

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients.

Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings.

Nano- and Micro-Technologies Applied to Food Nutritional Ingredients.

Physiological effects of food ingredients on intestinal epithelial cell function.

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review.

Common beans as a source of food ingredients: Techno-functional and biological potential.

Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity.

Prebiotic compounds from agro-industrial by-products.

Advances, limitations, and considerations on the use of vibrational spectroscopy towards the development of management decision tools in food safety.

Fucoxanthin, a Functional Food Ingredient: Challenges in Bioavailability.

Precision fermentation for improving the quality, flavor, safety, and sustainability of foods.

Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry.

Health and toxicological effects of nanocellulose when used as a food ingredient: A review.

Impact of health and lifestyle food supplements on periodontal tissues and health.

A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement.

Results for
""Food Ingredients""[mesh_terms]