专题：Phytase and its Applications

This cluster of papers explores the significance of phytic acid in nutrition and agriculture, focusing on its presence in food sources, impact on human nutrition, bioavailability, genetic and enzymatic manipulation, as well as its interaction with minerals. The research covers topics such as phytase production, myo-inositol metabolism, reduction of phytic acid in food grains, and the protective role of phytic acid against oxidative stress and cancer.
最新文献
Nanomaterials for Enhanced Plant-Based Food Production

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Genomic insights into the divergence between hulled and hulless oats

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Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions

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Plant and Animal Proteins in Health and Disease Prevention

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Modulating the gelatinization and retrogradation characteristics of corn starch by controlling pine kernel protein/egg white protein thermal co-aggregation

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Bioactive release and modulation of urolithin metabotype A phenotype gut microbiota during in vitro digestion and fermentation of ellagic acid-rich fruit polyphenols

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Sustainable Protein Processing of Flaxseed By‐Product: Nutritional Quality and Functional Properties

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Nutritional, Anti‐Nutritional and Mineral Contents of Selected Wild Edible Plants in Ethiopia: Mussaenda arcuata, Celosia trigyna, and Pteridium aquilinum

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Impact of extrusion-induced protein molecular rearrangement on cooking qualities, in vitro digestibility and gluten allergenicity of durum wheat pasta

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Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein

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近5年高被引文献
Food proteins from animals and plants: Differences in the nutritional and functional properties

article Full Text OpenAlex 437 FWCI48.439

A review on plant-based proteins from soybean: Health benefits and soy product development

review Full Text OpenAlex 421 FWCI14.033

Iron Absorption: Factors, Limitations, and Improvement Methods

review Full Text OpenAlex 335 FWCI19.916

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

article Full Text OpenAlex 257 FWCI32.131

Enzymatic modification of starch: A green approach for starch applications

review Full Text OpenAlex 252 FWCI10.289

Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review

review Full Text OpenAlex 187 FWCI5.251

Prospects for Using Phosphate-Solubilizing Microorganisms as Natural Fertilizers in Agriculture

review Full Text OpenAlex 184 FWCI6.115

Inositol pyrophosphates promote the interaction of SPX domains with the coiled-coil motif of PHR transcription factors to regulate plant phosphate homeostasis

article Full Text OpenAlex 174 FWCI19.25

Chemical fertilizer reduction with organic fertilizer effectively improve soil fertility and microbial community from newly cultivated land in the Loess Plateau of China

article Full Text OpenAlex 169 FWCI16.986

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

article Full Text OpenAlex 165 FWCI20.345