| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A critical review of intrinsic and extrinsic antimicrobial properties of insects
|
Hadj Saadoun, Jasmine
|
|
|
122 |
C |
p. 40-48
|
article
|
| 2 |
Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides
|
Lv, Renzhi
|
|
|
122 |
C |
p. 171-186
|
article
|
| 3 |
Advances on physical treatments for soy allergens reduction - A review
|
Kerezsi, Andreea Diana
|
|
|
122 |
C |
p. 24-39
|
article
|
| 4 |
Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion
|
Kaur, Lovedeep
|
|
|
122 |
C |
p. 275-286
|
article
|
| 5 |
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review
|
Tan, Yunbing
|
|
|
122 |
C |
p. 314-327
|
article
|
| 6 |
A review on vision-based analysis for automatic dietary assessment
|
Wang, Wei
|
|
|
122 |
C |
p. 223-237
|
article
|
| 7 |
Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects
|
Meshulam-Pascoviche, Dafna
|
|
|
122 |
C |
p. 265-274
|
article
|
| 8 |
Circular economy and secondary raw materials from fruits as sustainable source for recovery and reuse. A review
|
Scarano, Pierpaolo
|
|
|
122 |
C |
p. 157-170
|
article
|
| 9 |
Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution
|
Usman, Muhammad
|
|
|
122 |
C |
p. 287-313
|
article
|
| 10 |
CRISPR/Cas12a-based technology: A powerful tool for biosensing in food safety
|
Mao, Zefeng
|
|
|
122 |
C |
p. 211-222
|
article
|
| 11 |
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review
|
Teimouri, Shahla
|
|
|
122 |
C |
p. 201-210
|
article
|
| 12 |
Discovering multifaceted role of vanillic acid beyond flavours: Nutraceutical and therapeutic potential
|
Kaur, Jaskiran
|
|
|
122 |
C |
p. 187-200
|
article
|
| 13 |
Editorial Board and Contents
|
|
|
|
122 |
C |
p. i-iv
|
article
|
| 14 |
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility
|
Zhou, Zhenjiang
|
|
|
122 |
C |
p. 110-122
|
article
|
| 15 |
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
|
Carpentieri, Serena
|
|
|
122 |
C |
p. 49-65
|
article
|
| 16 |
Health-promoting potential of betalains in vivo and their relevance as functional ingredients: A review
|
Martínez-Rodríguez, Pedro
|
|
|
122 |
C |
p. 66-82
|
article
|
| 17 |
How does germinated rice impact starch structure, products and nutrional evidences? – A review
|
Oliveira, Maria Eugenia Araujo Silva
|
|
|
122 |
C |
p. 13-23
|
article
|
| 18 |
Letter to the editor RE: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
|
Peleg, Micha
|
|
|
122 |
C |
p. 328-331
|
article
|
| 19 |
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions
|
Yang, Min
|
|
|
122 |
C |
p. 1-12
|
article
|
| 20 |
Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?
|
Oliveira, Williara Queiroz de
|
|
|
122 |
C |
p. 104-109
|
article
|
| 21 |
Plant volatiles: Using Scented molecules as food additives
|
Derbassi, Nabila Ben
|
|
|
122 |
C |
p. 97-103
|
article
|
| 22 |
Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry
|
Naliyadhara, Nikunj
|
|
|
122 |
C |
p. 238-255
|
article
|
| 23 |
Rational food design and food microstructure
|
Aguilera, José Miguel
|
|
|
122 |
C |
p. 256-264
|
article
|
| 24 |
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
|
Zhou, Lei
|
|
|
122 |
C |
p. 140-156
|
article
|
| 25 |
Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
|
Garre, Alberto
|
|
|
122 |
C |
p. 332-334
|
article
|
| 26 |
Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.
|
Procopio, Fernanda Ramalho
|
|
|
122 |
C |
p. 123-139
|
article
|
| 27 |
Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review
|
Deng, Yong
|
|
|
122 |
C |
p. 83-96
|
article
|
Journal description