| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A critical review on interplay between dietary fibers and gut microbiota
|
Ye, Shuxin
|
|
|
124 |
C |
p. 237-249
|
article
|
| 2 |
An advance on nutritional profile, phytochemical profile, nutraceutical properties, and potential industrial applications of lemon peels: A comprehensive review
|
Jiang, Haitao
|
|
|
124 |
C |
p. 219-236
|
article
|
| 3 |
Augmented/mixed reality technologies for food: A review
|
Chai, Jackey J.K.
|
|
|
124 |
C |
p. 182-194
|
article
|
| 4 |
Blockchain: An emerging novel technology to upgrade the current fresh fruit supply chain
|
Zhang, Yiqin
|
|
|
124 |
C |
p. 1-12
|
article
|
| 5 |
Carotenoid biofortification in tomato products along whole agro-food chain from field to fork
|
Meng, Fanliang
|
|
|
124 |
C |
p. 296-308
|
article
|
| 6 |
Cultured meat and the sustainable development goals
|
Nobre, Farley Simon
|
|
|
124 |
C |
p. 140-153
|
article
|
| 7 |
Editorial Board and Contents
|
|
|
|
124 |
C |
p. i-iv
|
article
|
| 8 |
Effect of steam explosion on phenolics and antioxidant activity in plants: A review
|
Wan, Fachun
|
|
|
124 |
C |
p. 13-24
|
article
|
| 9 |
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives
|
Tian, Ye
|
|
|
124 |
C |
p. 96-107
|
article
|
| 10 |
Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
|
Lu, Nian
|
|
|
124 |
C |
p. 63-85
|
article
|
| 11 |
Flavoured and fortified olive oils - Pros and cons
|
Lamas, Sandra
|
|
|
124 |
C |
p. 108-127
|
article
|
| 12 |
Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?
|
Barbosa, Jhonatas Rodrigues
|
|
|
124 |
C |
p. 86-95
|
article
|
| 13 |
Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review
|
Chandravarnan, Priyanthi
|
|
|
124 |
C |
p. 278-295
|
article
|
| 14 |
Impact of radio frequency treatment on textural properties of food products: An updated review
|
Zhang, Yue
|
|
|
124 |
C |
p. 154-166
|
article
|
| 15 |
Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods
|
Granato, Daniel
|
|
|
124 |
C |
p. 128-139
|
article
|
| 16 |
Inactivation of foodborne viruses: Opportunities for cold atmospheric plasma
|
Jenns, Kate
|
|
|
124 |
C |
p. 323-333
|
article
|
| 17 |
Interactions among dietary phytochemicals and nutrients: Role of cell membranes
|
Pan, Yao
|
|
|
124 |
C |
p. 38-50
|
article
|
| 18 |
Make your packaging colorful and multifunctional: The molecular interaction and properties characterization of natural colorant-based films and their applications in food industry
|
Huang, Jiayin
|
|
|
124 |
C |
p. 259-277
|
article
|
| 19 |
Mechanical damage of fresh produce in postharvest transportation: Current status and future prospects
|
Al-Dairi, Mai
|
|
|
124 |
C |
p. 195-207
|
article
|
| 20 |
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective
|
Sheng, Lina
|
|
|
124 |
C |
p. 167-181
|
article
|
| 21 |
Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk
|
Vallath, Aarcha
|
|
|
124 |
C |
p. 51-62
|
article
|
| 22 |
Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds
|
Wang, Chao
|
|
|
124 |
C |
p. 25-37
|
article
|
| 23 |
Recent advances of selected novel processing techniques on shrimp allergenicity: A review
|
Dong, Xin
|
|
|
124 |
C |
p. 334-344
|
article
|
| 24 |
The role of alternative proteins and future foods in sustainable and contextually-adapted flexitarian diets
|
Green, Ashley
|
|
|
124 |
C |
p. 250-258
|
article
|
| 25 |
Tree nuts: Treasure mine for prebiotic and probiotic dairy free vegan products
|
Udayarajan, Chinthu Tharayil
|
|
|
124 |
C |
p. 208-218
|
article
|
| 26 |
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
|
Bhat, Zuhaib F.
|
|
|
124 |
C |
p. 309-322
|
article
|
Journal description