| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea
|
Du, Yao
|
|
|
119 |
C |
p. 452-466
|
article
|
| 2 |
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods
|
Umapathi, Reddicherla
|
|
|
119 |
C |
p. 69-89
|
article
|
| 3 |
An overview of the lithium content and lithiation of the cultivable macrofungal species, Agaricus bisporus and Pleurotus spp.
|
Falandysz, Jerzy
|
|
|
119 |
C |
p. 338-347
|
article
|
| 4 |
Anthology of palm sap: The global status, nutritional composition, health benefits & value added products
|
Sarma, Chayanika
|
|
|
119 |
C |
p. 530-549
|
article
|
| 5 |
Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products
|
Kolarič, Lukáš
|
|
|
119 |
C |
p. 13-22
|
article
|
| 6 |
Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products
|
Fraga-Corral, M.
|
|
|
119 |
C |
p. 23-35
|
article
|
| 7 |
A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids
|
Zhang, Yawei
|
|
|
119 |
C |
p. 215-226
|
article
|
| 8 |
A review of unilateral grippers for meat industry automation
|
Ross, S.
|
|
|
119 |
C |
p. 309-319
|
article
|
| 9 |
Bioactive peptides derived from marine sources: Biological and functional properties
|
Cunha, Sara Alexandra
|
|
|
119 |
C |
p. 348-370
|
article
|
| 10 |
Changes of starch during thermal processing of foods: Current status and future directions
|
Liu, Xia
|
|
|
119 |
C |
p. 320-337
|
article
|
| 11 |
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits
|
Chan, Mei Zhi Alcine
|
|
|
119 |
C |
p. 227-242
|
article
|
| 12 |
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
|
Gallego, Marta
|
|
|
119 |
C |
p. 152-163
|
article
|
| 13 |
Corrigendum to ‘Various techniques useful for determination of adulterants in valuable saffron: A review’ [Trends in Food Science & Technology 111 (2021) 301–321]
|
Kumari, Leena
|
|
|
119 |
C |
p. 592
|
article
|
| 14 |
Designing delivery systems for functional ingredients by protein/polysaccharide interactions
|
Li, Hao
|
|
|
119 |
C |
p. 272-287
|
article
|
| 15 |
Edible insects in the metabolomics era. First steps towards the implementation of entometabolomics in food systems
|
Poma, Giulia
|
|
|
119 |
C |
p. 371-377
|
article
|
| 16 |
Editorial Board and Contents
|
|
|
|
119 |
C |
p. i-v
|
article
|
| 17 |
Ensuring the quality of meat in cold chain logistics: A comprehensive review
|
Ren, Qing-Shan
|
|
|
119 |
C |
p. 133-151
|
article
|
| 18 |
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review
|
Jha, Avinash Kumar
|
|
|
119 |
C |
p. 579-591
|
article
|
| 19 |
Food proteins from animals and plants: Differences in the nutritional and functional properties
|
Day, Li
|
|
|
119 |
C |
p. 428-442
|
article
|
| 20 |
Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend
|
Sun, Xinyu
|
|
|
119 |
C |
p. 122-132
|
article
|
| 21 |
Horizon scanning and review of the impact of five food and food production models for the global food system in 2050
|
Glaros, Alesandros
|
|
|
119 |
C |
p. 550-564
|
article
|
| 22 |
Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives
|
Sutay Kocabaş, Didem
|
|
|
119 |
C |
p. 467-475
|
article
|
| 23 |
Lycopene nanodelivery systems; recent advances
|
Falsafi, Seid Reza
|
|
|
119 |
C |
p. 378-399
|
article
|
| 24 |
Mechanisms and strategies to tailor dry-aged meat flavour
|
Zhang, Renyu
|
|
|
119 |
C |
p. 400-411
|
article
|
| 25 |
Microbial lipids for foods
|
Ghazani, Saeed M.
|
|
|
119 |
C |
p. 593-607
|
article
|
| 26 |
Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes
|
Wang, Yanping
|
|
|
119 |
C |
p. 36-44
|
article
|
| 27 |
MIP-based extraction techniques for the determination of antibiotic residues in edible meat samples: Design, performance & recent developments
|
Banan, Kamran
|
|
|
119 |
C |
p. 164-178
|
article
|
| 28 |
New light on Grifola frondosa polysaccharides as biological response modifiers
|
Zhang, Jixian
|
|
|
119 |
C |
p. 565-578
|
article
|
| 29 |
Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)
|
Li, Hang
|
|
|
119 |
C |
p. 288-308
|
article
|
| 30 |
NX toxins: New threat posed by Fusarium graminearum species complex
|
Chen, Lingqiao
|
|
|
119 |
C |
p. 179-191
|
article
|
| 31 |
On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications
|
He, Haoyang
|
|
|
119 |
C |
p. 243-256
|
article
|
| 32 |
Optimizing oral delivery of next generation probiotics
|
Torp, Anders Meyer
|
|
|
119 |
C |
p. 101-109
|
article
|
| 33 |
Organocatalytic esterification of polysaccharides for food applications: A review
|
Ragavan, K.V.
|
|
|
119 |
C |
p. 45-56
|
article
|
| 34 |
Poly-γ-glutamic acid: Recent achievements, diverse applications and future perspectives
|
Wang, Limin
|
|
|
119 |
C |
p. 1-12
|
article
|
| 35 |
Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review
|
Gkinali, Alkmini-Anna
|
|
|
119 |
C |
p. 495-507
|
article
|
| 36 |
Recent advances on the improvement of quercetin bioavailability
|
Kandemir, Kevser
|
|
|
119 |
C |
p. 192-200
|
article
|
| 37 |
Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems
|
Wang, Chenxi
|
|
|
119 |
C |
p. 90-100
|
article
|
| 38 |
Role of staple cereals in human nutrition: Separating the wheat from the chaff in the infodemics age
|
Erenstein, Olaf
|
|
|
119 |
C |
p. 508-513
|
article
|
| 39 |
Self-assembling peptides: Structure, function, in silico prediction and applications
|
Vahedifar, Amir
|
|
|
119 |
C |
p. 476-494
|
article
|
| 40 |
Sous vide, a culinary technique for improving quality of food products: A review
|
Kathuria, Deepika
|
|
|
119 |
C |
p. 57-68
|
article
|
| 41 |
The application of systematic steps for interventions towards meat-reduced diets
|
Onwezen, M.C.
|
|
|
119 |
C |
p. 443-451
|
article
|
| 42 |
The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research
|
Guzik, Paulina
|
|
|
119 |
C |
p. 110-121
|
article
|
| 43 |
Trends and challenges of starch-based foams for use as food packaging and food container
|
Tapia-Blácido, Delia Rita
|
|
|
119 |
C |
p. 257-271
|
article
|
| 44 |
Update on food sources and biological activity of odd-chain, branched and cyclic fatty acids –– A review
|
Dąbrowski, Grzegorz
|
|
|
119 |
C |
p. 514-529
|
article
|
| 45 |
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review
|
Daud, Nurizzati Mohd
|
|
|
119 |
C |
p. 201-214
|
article
|
| 46 |
Vitamin K in human health and metabolism: A nutri-genomics review
|
Rajagopal, Shalini
|
|
|
119 |
C |
p. 412-427
|
article
|
Journal description