| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals
|
Zhang, Liming
|
|
|
112 |
C |
p. 690-707
|
article
|
| 2 |
Adherence to food hygiene and personal protection recommendations for prevention of COVID-19
|
Finger, Jéssica A.F.F.
|
|
|
112 |
C |
p. 847-852
|
article
|
| 3 |
Antimicrobial peptides and their application in food packaging
|
Liu, Yaowen
|
|
|
112 |
C |
p. 471-483
|
article
|
| 4 |
An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
|
Cai, Jia-Shen
|
|
|
112 |
C |
p. 676-689
|
article
|
| 5 |
Apios Americana Medicus: A potential staple food candidate with versatile bioactivities
|
Li, Yonglu
|
|
|
112 |
C |
p. 735-752
|
article
|
| 6 |
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances
|
Cheng, Weiwei
|
|
|
112 |
C |
p. 268-282
|
article
|
| 7 |
Applying probiotics and prebiotics in new delivery formats – is the clinical evidence transferable?
|
Cunningham, Marla
|
|
|
112 |
C |
p. 495-506
|
article
|
| 8 |
A review of cellulose and its derivatives in biopolymer-based for food packaging application
|
Liu, Yaowen
|
|
|
112 |
C |
p. 532-546
|
article
|
| 9 |
A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development
|
Tireki, Suzan
|
|
|
112 |
C |
p. 442-454
|
article
|
| 10 |
A scoping review on consumer behaviour related to wine and health
|
Deroover, K
|
|
|
112 |
C |
p. 559-580
|
article
|
| 11 |
Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods
|
Karimi, Abouzar
|
|
|
112 |
C |
p. 518-531
|
article
|
| 12 |
Bioengineering approaches to simulate human colon microbiome ecosystem
|
Roupar, Dalila
|
|
|
112 |
C |
p. 808-822
|
article
|
| 13 |
Characteristics and properties of fibres suitable for a low FODMAP diet- an overview
|
Atzler, Jonas J.
|
|
|
112 |
C |
p. 823-836
|
article
|
| 14 |
Cold chain break detection and analysis: Can machine learning help?
|
Loisel, Julie
|
|
|
112 |
C |
p. 391-399
|
article
|
| 15 |
Composition, characteristics and health promising prospects of black wheat: A review
|
Dhua, Subhamoy
|
|
|
112 |
C |
p. 780-794
|
article
|
| 16 |
Control strategies of pyrazines generation from Maillard reaction
|
Yu, Hang
|
|
|
112 |
C |
p. 795-807
|
article
|
| 17 |
Corrigendum “The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis” [Trends in Food Science & Technology Volume 100, June 2020, Pages 155–163]
|
Atabati, Hadi
|
|
|
112 |
C |
p. 837-838
|
article
|
| 18 |
Dietary prospects of coconut oil for the prevention and treatment of Alzheimer's disease (AD): A review of recent evidences
|
Ramesh, S.V.
|
|
|
112 |
C |
p. 201-211
|
article
|
| 19 |
Early life exposure to dietary aflatoxins, health impact and control perspectives: A review
|
Ismail, Amir
|
|
|
112 |
C |
p. 212-224
|
article
|
| 20 |
Editorial Board and Contents
|
|
|
|
112 |
C |
p. i-vi
|
article
|
| 21 |
Effect of processing on storage stability of millet flour: A review
|
Sruthi, N.U.
|
|
|
112 |
C |
p. 58-74
|
article
|
| 22 |
Emerging non-thermal technologies for decontamination of Salmonella in food
|
Kaavya, Rathnakumar
|
|
|
112 |
C |
p. 400-418
|
article
|
| 23 |
Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability
|
López-Gámez, Gloria
|
|
|
112 |
C |
p. 622-630
|
article
|
| 24 |
Enzymatic and chemical modification of zein for food application
|
Glusac, Jovana
|
|
|
112 |
C |
p. 507-517
|
article
|
| 25 |
Evolving trends in SERS-based techniques for food quality and safety: A review
|
Jiang, Lan
|
|
|
112 |
C |
p. 225-240
|
article
|
| 26 |
Extraction methods and activities of natural glucans
|
Yang, Wenjian
|
|
|
112 |
C |
p. 50-57
|
article
|
| 27 |
Extraction, purification and applications of curcumin from plant materials-A comprehensive review
|
Jiang, Tian
|
|
|
112 |
C |
p. 419-430
|
article
|
| 28 |
Fatty acids role on obesity induced hypothalamus inflammation: From problem to solution – A review
|
Salsinha, Ana Sofia
|
|
|
112 |
C |
p. 592-607
|
article
|
| 29 |
Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients
|
Shen, Peiyi
|
|
|
112 |
C |
p. 1-15
|
article
|
| 30 |
Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies
|
Liu, Haotian
|
|
|
112 |
C |
p. 25-35
|
article
|
| 31 |
Flash extraction: An ultra-rapid technique for acquiring bioactive compounds from plant materials
|
Qin, Danyang
|
|
|
112 |
C |
p. 581-591
|
article
|
| 32 |
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review
|
Zhang, Xiaolei
|
|
|
112 |
C |
p. 431-441
|
article
|
| 33 |
Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients
|
Selvasekaran, Pavidharshini
|
|
|
112 |
C |
p. 455-470
|
article
|
| 34 |
Formation, structure and properties of the starch-polyphenol inclusion complex: A review
|
Deng, Nan
|
|
|
112 |
C |
p. 667-675
|
article
|
| 35 |
Future of antimicrobial peptides derived from plants in food application – A focus on synthetic peptides
|
Shwaiki, Laila N.
|
|
|
112 |
C |
p. 312-324
|
article
|
| 36 |
Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends – A bibliometric review
|
Melo, Anely Maciel de
|
|
|
112 |
C |
p. 325-335
|
article
|
| 37 |
Gut mucosal and adipose tissues as health targets of the immunomodulatory mechanisms of probiotics
|
Ashaolu, Tolulope Joshua
|
|
|
112 |
C |
p. 764-779
|
article
|
| 38 |
Insights into formation, detection and removal of the beany flavor in soybean protein
|
Wang, Bei
|
|
|
112 |
C |
p. 336-347
|
article
|
| 39 |
Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components
|
Benvenutti, Laís
|
|
|
112 |
C |
p. 118-136
|
article
|
| 40 |
Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications
|
Ahangari, Hossein
|
|
|
112 |
C |
p. 75-87
|
article
|
| 41 |
Legume proteins, peptides, water extracts, and crude protein extracts as antifungals for food applications
|
Mani-López, Emma
|
|
|
112 |
C |
p. 16-24
|
article
|
| 42 |
Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality
|
Fracassetti, Daniela
|
|
|
112 |
C |
p. 547-558
|
article
|
| 43 |
Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its Phytoconstituents, health benefits and food industry applications
|
Wang, Zhenyu
|
|
|
112 |
C |
p. 631-650
|
article
|
| 44 |
Metals and metal-binding ligands in wine: Analytical challenges in identification.
|
Fabjanowicz, Magdalena
|
|
|
112 |
C |
p. 382-390
|
article
|
| 45 |
Methods to obtain thermal inactivation data for pathogen control in low-moisture foods
|
Cheng, Teng
|
|
|
112 |
C |
p. 174-187
|
article
|
| 46 |
Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies
|
Landim Neves, Maria Isabel
|
|
|
112 |
C |
p. 163-173
|
article
|
| 47 |
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables
|
Bassey, Edidiong Joseph
|
|
|
112 |
C |
p. 137-148
|
article
|
| 48 |
Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review
|
Nanda, Pramod Kumar
|
|
|
112 |
C |
p. 252-267
|
article
|
| 49 |
Oral processing of bread: Implications of designing healthier bread products
|
Gao, Jing
|
|
|
112 |
C |
p. 720-734
|
article
|
| 50 |
Past, present, and future trends in boar taint detection
|
Burgeon, Clément
|
|
|
112 |
C |
p. 283-297
|
article
|
| 51 |
Perspectives on sustainable food packaging:– is bio-based plastics a solution?
|
Mendes, Ana C.
|
|
|
112 |
C |
p. 839-846
|
article
|
| 52 |
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review
|
Kumar, Santosh
|
|
|
112 |
C |
p. 651-666
|
article
|
| 53 |
Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi
|
Papoutsis, Konstantinos
|
|
|
112 |
C |
p. 88-98
|
article
|
| 54 |
Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota
|
Wang, Min
|
|
|
112 |
C |
p. 484-494
|
article
|
| 55 |
Processed food classification: Conceptualisation and challenges
|
Sadler, Christina R.
|
|
|
112 |
C |
p. 149-162
|
article
|
| 56 |
Reactions of plant polyphenols in foods: Impact of molecular structure
|
Lund, Marianne N.
|
|
|
112 |
C |
p. 241-251
|
article
|
| 57 |
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review
|
Dong, Yue
|
|
|
112 |
C |
p. 348-361
|
article
|
| 58 |
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
|
Gao, Hongxia
|
|
|
112 |
C |
p. 36-49
|
article
|
| 59 |
Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review
|
Benbouguerra, Nawel
|
|
|
112 |
C |
p. 362-381
|
article
|
| 60 |
The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter
|
Zhang, Qian
|
|
|
112 |
C |
p. 753-763
|
article
|
| 61 |
The composition and physico-chemical properties of human milk: A review
|
Meng, Fanyu
|
|
|
112 |
C |
p. 608-621
|
article
|
| 62 |
The population threshold for soy as an allergenic food – Why did the Reference Dose decrease in VITAL 3.0?
|
Taylor, Steve L.
|
|
|
112 |
C |
p. 99-108
|
article
|
| 63 |
The potentials and challenges of using microalgae as an ingredient to produce meat analogues
|
Fu, Yunlei
|
|
|
112 |
C |
p. 188-200
|
article
|
| 64 |
Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk
|
Santiago-López, Lourdes
|
|
|
112 |
C |
p. 109-117
|
article
|
| 65 |
Visualising food traceability systems: A novel system architecture for mapping material and information flow
|
Islam, Samantha
|
|
|
112 |
C |
p. 708-719
|
article
|
| 66 |
Working towards a combined measure for describing environmental impact and nutritive value of foods: A review
|
Grigoriadis, Vasilis
|
|
|
112 |
C |
p. 298-311
|
article
|
Journal description