Papers mentioning focaccia or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Next-generation sequencing (NGS) has revolutionized food science, offering unprecedented insights into microbial communities, food safety, fermentation, and product authenticity. N... Read full abstract on PubMed →
Bread is consumed daily throughout the world as an important source of nutrients. However, bakery products are highly susceptible to spoilage, especially fungal, which is a source... Read full abstract on PubMed →
This study investigates the nutritional and chemical profile of cricket (<i>Acheta domesticus</i>) flour, evaluating its potential as a sustainable and highly nutritious food sourc... Read full abstract on PubMed →
Recent studies suggest that in Upper Mesopotamia during the Late Neolithic period, specifically between 6400 and 5900 BCE, simple cereal flour doughs were baked in domed ovens usin... Read full abstract on PubMed →
The aim of this study was to develop an innovative sourdough using dehydrated okra (<i>Abelmoschus esculentus</i> L.) pod flour and to use it in the production of bread. Three diff... Read full abstract on PubMed →
The generation of bread waste at suppliers and retailers is often linked to the production of surplus bread. This study reports the results of the first direct quantification and e... Read full abstract on PubMed →
Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of... Read full abstract on PubMed →
Wheat-based products are largely consumed by children worldwide. Deoxynivalenol (DON) is known for its acute and chronic toxicity and is the most common contaminant of cereal grain... Read full abstract on PubMed →
The aim of the research is to investigate whether purchasing decisions about bakery products (bread, snacks and biscuits) are influenced by concerns about health, climate change, b... Read full abstract on PubMed →
Durum wheat oil is an innovative oil that could be considered the "second life" of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulat... Read full abstract on PubMed →
<h4>Background</h4>According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza m... Read full abstract on PubMed →
Iodine is an essential micronutrient of the human diet. Deficiency of iodine is diffused in many areas of the world and mild deficiency is present also in developed countries aroun... Read full abstract on PubMed →
Regularly adding biogas slurry into fermentation reactors is an effective way to enhance hydrogen or methane production. However, how this method affects the production of valuable... Read full abstract on PubMed →
BACKGROUND: Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, little research has been carried o... Read full abstract on PubMed →
Metabolites produced by an altered gut microbiota might mediate the effects in the brain. Among metabolites, the fecal volatile organic compounds (VOCs) are considered to be potent... Read full abstract on PubMed →
Background: Evidence remains limited on the effects of dietary betaine intake and dyslipidemia. We aim to investigate the association between dietary betaine intake and dyslipidemi... Read full abstract on PubMed →
Betaine exhibits significant physiological functions in organisms and has positive impacts on obesity, alcohol-induced and metabolic-associated liver disease, diabetes, cardiovascu... Read full abstract on PubMed →
OBJECTIVE: Dietary choline is associated with lower risk of dementia in older adults, yet this association during mid-life remains unknown. Given that menopause reflects a nutritio... Read full abstract on PubMed →
Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains... Read full abstract on PubMed →
Increasing evidence regarding lipids' beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.