| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data
|
Rouf, Razina
|
|
|
104 |
C |
p. 219-234
|
article
|
| 2 |
Applications of cyclodextrins in food science. A review
|
Matencio, Adrián
|
|
|
104 |
C |
p. 132-143
|
article
|
| 3 |
Bridging the gap between the science of cultured meat and public perceptions
|
Tomiyama, A. Janet
|
|
|
104 |
C |
p. 144-152
|
article
|
| 4 |
COVID-19 pandemic changes the food consumption patterns
|
Eftimov, Tome
|
|
|
104 |
C |
p. 268-272
|
article
|
| 5 |
Editorial Board and Contents
|
|
|
|
104 |
C |
p. i-iii
|
article
|
| 6 |
Efficiency in the process industry: Three thermodynamic tools for better resource use
|
Kjelstrup, Signe
|
|
|
104 |
C |
p. 84-90
|
article
|
| 7 |
Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases
|
Moreno-Fernández, Silvia
|
|
|
104 |
C |
p. 208-218
|
article
|
| 8 |
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
|
Arshad, Rai Naveed
|
|
|
104 |
C |
p. 1-13
|
article
|
| 9 |
Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation
|
Gemechu, Feyera Gobena
|
|
|
104 |
C |
p. 235-261
|
article
|
| 10 |
Essential oils and microbiota: Implications for diet and weight control
|
Unusan, Nurhan
|
|
|
104 |
C |
p. 60-71
|
article
|
| 11 |
EU food legislation impacts innovation in the area of plant-based dairy alternatives
|
Leialohilani, Annisa
|
|
|
104 |
C |
p. 262-267
|
article
|
| 12 |
Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention
|
Sun, Lijun
|
|
|
104 |
C |
p. 190-207
|
article
|
| 13 |
Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods
|
Hurtado-Romero, Alejandra
|
|
|
104 |
C |
p. 117-131
|
article
|
| 14 |
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles
|
Delshadi, Rana
|
|
|
104 |
C |
p. 72-83
|
article
|
| 15 |
Modulation of neuroinflammatory pathways by medicinal mushrooms, with particular relevance to Alzheimer's disease
|
Kushairi, Naufal
|
|
|
104 |
C |
p. 153-162
|
article
|
| 16 |
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin
|
Abedinia, Ahmadreza
|
|
|
104 |
C |
p. 14-26
|
article
|
| 17 |
Prospecting the applications and discovery of peptide hydrogels in food
|
De Leon Rodriguez, Luis M.
|
|
|
104 |
C |
p. 37-48
|
article
|
| 18 |
Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses
|
Lin, Xiaohui
|
|
|
104 |
C |
p. 163-176
|
article
|
| 19 |
Research progress on liposomes: Application in food, digestion behavior and absorption mechanism
|
Liu, Weilin
|
|
|
104 |
C |
p. 177-189
|
article
|
| 20 |
Superwettability-based systems: Basic concepts, recent trends and future prospects for innovation in food engineering
|
Ghasemi, Abouzar
|
|
|
104 |
C |
p. 27-36
|
article
|
| 21 |
Synthesis of metal-organic frameworks (MOFs) and its application in food packaging: A critical review
|
Sharanyakanth, P.S.
|
|
|
104 |
C |
p. 102-116
|
article
|
| 22 |
The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies
|
Cappelli, Alessio
|
|
|
104 |
C |
p. 91-101
|
article
|
| 23 |
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review
|
Zembyla, Morfo
|
|
|
104 |
C |
p. 49-59
|
article
|
Journal description