Food Bioscience

The Research Publications track research that is published across national and international peer-reviewed journals. The most recent articles are available ahead of print and searchable by Journal Title, Subject, USDA Grant Funding Agencies or FDA Grant Funding Agencies. The research publications are tracked across five subject areas: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, and Viruses.

Wed, 02/05/2020 - 03:14
Author(s): Rafik Balti, Mohamed Ben Mansour, Nourhene Zayoud, Romain Le Balc'h, Nicolas Brodu, Abdellah Arhaliass, Anthony Massé Active edible coatings from microalgal exopolysaccharides (EPS) enriched with different concentrations of red seaweed extract (RSE) (0.5, 1 and 1.5% (w/v)) were developed and their effects on shrimp quality with refrigerated storage (4 ± 1 °C) were studied over a period...
Sun, 10/27/2019 - 03:19
Author(s): N. Deepa, M.Y. Sreenivasa Contamination with Fusarium verticillioides not only diminishes the yield and quality of a crop but also produces fumonisin toxin. Fumonisin is a potential carcinogen which is a global concern, since it is a common contaminant of cereals and cereal-based foods. It is associated with a variety of significant adverse health effects in livestock and animals....
Thu, 09/19/2019 - 18:41
Publication date: Available online 18 September 2019 Food BioscienceAuthor(s): Sarengaowa, Wenzhong Hu, Ke Feng, Zhilong Xiu, Aili Jiang, Ying LaoAbstractFresh-cut cantaloupe (Cucumis melo L.) is a popular food. However, the presence of foodborne pathogen on the cut surfaces leads to both spoilage and food poisoning of fresh-cut cantaloupe. The antibacterial effectiveness of an alginate-based...
Tue, 06/18/2019 - 13:35
Publication date: Available online 18 June 2019 Food BioscienceAuthor(s): Seoung Hyuk Kim, Wang June Kim, Seok-Seong KangAbstractThe inhibitory effect of Lactobacillus brevis DF01 and Pediococcus acidilactici K10, which had been isolated from kimchi, on enteropathogenic bacterial adhesion to intestinal epithelial cells as well as their probiotic potential was studied. After the incubation of Lb....
Sat, 05/04/2019 - 13:14
Publication date: Available online 4 May 2019 Food BioscienceAuthor(s): Rami Rahmani, Sandra Beaufort, Alejandra Silvia Villarreal-Soto, Patricia Taillandier, Jalloul Bouajila, Mohamed DeboubaAbstractBrassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra...
Sat, 04/27/2019 - 22:41
Publication date: Available online 26 April 2019 Food BioscienceAuthor(s): Jelena Katanić, Fatima Yousfi, Marisa Carmela Caruso, Sanja Matić, Daria Maria Monti, El Hassania Loukili, Tatjana Boroja, Vladimir Mihailović, Fernanda Galgano, Paola Imbimbo, Ganna Petruk, Mohamed Bouhrim, Mohamed Bnouham, Mohammed RamdaniAbstractThe phytochemical composition, in vitro antioxidant and antimicrobial...
Tue, 04/02/2019 - 00:05
In conclusion, the γ-irradiation-induced 66 kDa deacetylated chitosan fragment with cell-lysing activity is a strong antimicrobial agent applicable in food systems to enhance safety and quality. ( Food Bioscience)
Fri, 03/29/2019 - 09:02
Publication date: Available online 29 March 2019 Food BioscienceAuthor(s): He Gao, Jia-Jia Wen, Jie-Lun Hu, Qi-Xing Nie, Hai-Hong Chen, Shao-Ping Nie, Tao Xiong, Ming-Yong XieAbstractMomordica charantia L. has been consumed as a vegetable for thousands of years, and its fruit has various bioactive compounds. The aim of this study was to investigate the effect of fermentation with Lactobacillus...
Tue, 01/15/2019 - 12:38
Publication date: Available online 14 January 2019 Food BioscienceAuthor(s): Yi-Chen Wang, Xing-Yu Haung, Chien-Chih Chiu, Meng-Yi Lin, Wen-Hung Lin, Wen-Tsan Chang, Chung-Chih Tseng, Hui-Min David WangAbstractNowadays, it is well-known that medicines and cosmetics have potential to handle different skin diseases improving the cutis semblances. The pigment accumulation not only leads to appear...
Tue, 11/27/2018 - 10:38
Publication date: Available online 27 November 2018 Food BioscienceAuthor(s): Sanjeev Kumar, Satyendra GautamAbstractSprouts are consumed worldwide as a highly nutritive food. However, the sprouting process is quite supportive of microbial and pathogenic growth. This makes the sprouts such as mung (Vigna radiata), lucerne (Medicago sativa) and chickpea (Cicer arietinum), potential sources of...
Wed, 10/24/2018 - 14:20
Publication date: Available online 24 October 2018 Food BioscienceAuthor(s): Sittichoke Sinthusamran, Soottawat Benjakul, Kongkarn Kijroongrojana, Thummanoon Prodpran, Tri Winarni AgustiniAbstractThe yield of lipids extracted from the lipid-containing solid residue (LSR) obtained from the protein hydrolysis of shrimp cephalothorax using ultrasonic-assisted extraction (UAE), and their chemical...
Fri, 09/21/2018 - 02:38
Publication date: Available online 19 September 2018 Food BioscienceAuthor(s): Grace A. Odongo, Nina Schlotz, Susanne Baldermann, Susanne Neugart, Benard Ngwene, Monika Schreiner, Evelyn LamyAbstractAmaranth is presently an underutilized crop despite its high content of micronutrients/bioactive phytochemicals and its capacity to thrive in harsh environmental condition. The present study aimed at...
Thu, 09/06/2018 - 10:11
Publication date: Available online 5 September 2018 Food BioscienceAuthor(s): Sachin K Sonawane, Ashlesha N Bhagwat, S.S. AryaAbstractAn antimicrobial characterization along with thermal, structural, functional properties of L. acidissima and C. lanatus seeds were studied. Key proteins were identified in L. acidissima and C. lanatus seeds. The antimicrobial activity of L. acidissima protein...
Fri, 08/10/2018 - 18:41
Publication date: Available online 10 August 2018 Food BioscienceAuthor(s): Boonyadist Vongsak, Sumet Kongkiatpaiboon, Sunan Jaisamut, Kanokporn KonsapAbstractPluchea indica (L.) Less. or Indian camphorweed leaves have been used as a traditional herbal medicine in addition to being consumed in various vegetable dishes throughout India, Southeast Asia, Australia, and America. The chemical...
Wed, 07/18/2018 - 14:23
This study suggested that A. valentinus oil is a potential candidate to be used as a safe biocontrol agent to prevent food crops from fungal diseases and improve product quality and safety. ( Food Bioscience)
Wed, 06/27/2018 - 19:00
This study aims to review the current findings on how plasticizers impact the functional properties of biodegradable gelatin-based films. Plasticizers incorporation in the films may affect the continuity of the polymer matrix, leading to physical changes, where the films become more flexible and stretchable. Generally, the plasticization effect of plasticizers strengthens the film structure, in...
Wed, 06/06/2018 - 19:00
Publication date: Available online 6 June 2018 Food Bioscience Author(s): Gunaranjan Paturi, Christine A. Butts, Duncan Hedderley, Halina Stoklosinski, Sheridan Martell, Hannah Dinnan, Elizabeth A. Carpenter The influence of goat and cow milk powders individually and in combination with prebiotics (inulin and oligofructose) on gut microbial populations, organic acid concentrations and gut...
Wed, 03/14/2018 - 19:00
Publication date: Available online 15 March 2018 Food Bioscience Author(s): Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat, F.A. Masoodi Present study was conducted to determine the chemical composition, antioxidant potential and antinutritional factors in some plant gums that have been commercially used as additives in different food formulations. For this purpose, exudate gums...
Sat, 02/10/2018 - 18:00
This study investigated the effects of lactic acid bacteria (LAB) of goat's milk origin on growth and biofilm formation of two pathogenic strains viz. Pseudomonas aeruginosa and Staphylococcus aureus. Different LAB preparations such as untreated cell free supernatants (CFSs), pH neutralized CFS (N-CFS) and heat treated CFS (H-CFS) of lactobacilli were screened for their antimicrobial and biofilm...
Fri, 01/12/2018 - 18:00
Publication date: Available online 12 January 2018 Food Bioscience Author(s): G.L. Petretto, F. Fancello, K. Bakhy, C.AL Faiz, Z. Sibawayh, M. Chessa, S. Zara, M.L. Sanna, M. Maldini, Jonathan P. Rourke, G. Pintore Essential oils from 8 Cuminum cyminum local populations collected in Morocco were investigated for their chemical composition and antimicrobial activity. The chemical composition,...
Sat, 12/16/2017 - 18:00
Publication date: Available online 16 December 2017 Food Bioscience Author(s): Anchalee Srichamroen Mucilage of malva nut seeds has been commercially produced as a functional beverage in many South East Asian countries. The purposes of this research were, first, to analyze chemical compositions of different layers of malva nut seeds. Second objective was to investigate the efficacy and dose...
Thu, 12/07/2017 - 18:00
Publication date: Available online 7 December 2017 Food Bioscience Author(s): Naveen Kumar Kalagatur, Jalarama Reddy Kamasani, Venkataramana Mudili, Kadirvelu Krishna, Om Prakash Chauhan, Murali Harishchandra Sreepathi In recent times, high pressure processing (HPP) has emerged as one of the promising decontamination techniques in agriculture and food industry. It has minimal impact on taste,...
Thu, 12/07/2017 - 18:00
This study investigated the effects of FF1-2 on the quality of apple puree during the process of patulin degradation. Apple puree artificially contaminated with high-dose patulin (125, 250 and 500μg/mL) was fermented by FF1-2 for 10 days, and over 97% of patulin was degraded in the apple purees after fermentation, and the maximal degradation of patulin was 98.5%. Physicochemical analysis...
Fri, 09/29/2017 - 19:00
Publication date: Available online 28 September 2017 Food Bioscience Author(s): Ming Du, Yang Liu, Genyi Zhang Aflatoxin B1 (AFB1) and fumonisin B1 (FB1) are mycotoxins commonly coexisted in cereal-based ingredients or foods, and their co-apoptotic activity in HepG2 cells was studied to further the understanding of their combinative toxicity. The values of IC50, based on sulforhodamine B (SRB)...
Thu, 07/27/2017 - 19:00
Publication date: Available online 28 July 2017 Food Bioscience Author(s): Angela Lima Menêses de Queiroz, Taliana Kênia Alencar Bezerra, Sérgio de Freitas Pereira, Maria Elisa Caetano da Silva, Carlos Alberto de Almeida Gadelha, Tatiane Santi Gadelha, Maria Teresa Bertoldo Pacheco, Marta Suely Madruga The protein hydrolysates of goat viscera were obtained using the Alcalase® and Brauzyn®...
Mon, 06/26/2017 - 19:00
Publication date: September 2017 Food Bioscience, Volume 19 Author(s): Juliana Vinholes, Graciele Lemos, Rosa Lia Barbieri, Rodrigo C. Franzon, Márcia Vizzotto Native fruits have been known as a great source of bioactive compounds with potential biological effects. The aim of this study was to investigate the α-glucosidase inhibition and antioxidant activities of araçá (Psidium cattleianum...
Wed, 06/21/2017 - 19:00
Publication date: Available online 21 June 2017 Food Bioscience Author(s): Juliana Vinholes, Graciele Lemos, Rosa Lia Barbieri, Rodrigo C. Franzon, Márcia Vizzotto Native fruits have been known as a great source of bioactive compounds with potential biological effects. The aim of this study was to investigate the α-glucosidase inhibition and antioxidant activities of araçá (Psidium cattleianum...
Thu, 06/08/2017 - 19:00
Publication date: Available online 8 June 2017 Food Bioscience Author(s): S.M. Castro, M. Kolomeytseva, R. Casquete, J. Silva, R. Queirós, J.A. Saraiva, P. Teixeira Mild pressure (300MPa, 5min, 10°C) was combined with lactic acid bacteria (Pediococcus acidilactici, HA-6111-2) and its bacteriocin (bacHA-6111-2) to treat traditional Portuguese ready-to-eat meat sausage (Chouriço de carne) and the...
Sun, 10/19/2014 - 19:00
Publication date: September 2014 Food Bioscience, Volume 7 Author(s): Anuj H. Chheda , Madhavi R. Vernekar An indigenously isolated Bacillus cereus isolated from soil was found to be capable of producing ε-poly-l-lysine (ε-PL), a homo-poly-amino acid of l-lysine which is used as a safe food preservative. The production of the ε-PL was optimized by identifying the most significant components of...
Sun, 10/19/2014 - 19:00
Publication date: March 2014 Food Bioscience, Volume 5 Author(s): Ayerim Hernández-Almanza , Julio Cesar Montanez , Miguel A. Aguilar-González , Cristian Martínez-Ávila , Raúl Rodríguez-Herrera , Cristóbal N. Aguilar Rhodotorula glutinis is a pigmented yeast, part of the Basidiomycota phylum, particularly important for food industries because its biotechnological potential and safety...
Sun, 10/19/2014 - 19:00
Publication date: December 2013 Food Bioscience, Volume 4 Author(s): Janel Suburu , Zhennan Gu , Haiqin Chen , Wei Chen , Hao Zhang , Yong Q. Chen Cultures across the globe, especially Western societies, are burdened by chronic diseases such as obesity, metabolic syndrome, cardiovascular disease, and cancer. Several factors, including diet, genetics, and sedentary lifestyle, are suspected...
Sun, 10/19/2014 - 19:00
Publication date: December 2013 Food Bioscience, Volume 4 Author(s): Tania Majumdar , Runu Chakraborty , Utpal Raychaudhuri In this article, an amperometric immunosensor based on antibody immobilization onto the platinum (Pt) electrode surface by cross-linkage via glutaraldehyde (GA) pre-coated with polyethyleneimine (PEI) layer for the detection of Staphylococcus aureus (S. aureus) in food...
Sun, 10/19/2014 - 19:00
Publication date: December 2013 Food Bioscience, Volume 4 Author(s): T.O. Ajiboye , H.O. Raji , H.F. Muritala , O.B. Ojewuyi , M.T. Yakubu The capability of anthocyanins extract of Lannea microcarpa fruits to scavenge reactive oxygen species and stall aflatoxin B1-mediated oxidative rout on cellular proteins, lipids and DNA was investigated. Reactive oxygen species (ROS) scavenging potentials...
Sun, 10/19/2014 - 19:00
Publication date: September 2013 Food Bioscience, Volume 3 Author(s): Pratibha Singh , Sunita Singh , I.P.S. Kapoor , G. Singh , Valery Isidorov , Lech Szczepaniak The chemical composition of essential oil and oleoresins (ethanol, ethyl acetate and isopropanol) from rhizomes of Curcuma zedoaria was analyzed by the Gas Chromatography–Mass Spectroscopy technique. The antioxidant studies were...