| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Advanced in situ analytical techniques: Opening the door for the structural analysis of starch and its food applications
|
Wu, Zhen
|
|
|
138 |
C |
p. 57-73
|
article
|
| 2 |
Advancements in recyclable photocatalytic semiconductor substrates for SERS detection in food safety applications
|
Pu, Hongbin
|
|
|
138 |
C |
p. 697-707
|
article
|
| 3 |
Advances in CRISPR-based SERS detection of food contaminants: A review
|
Hajikhani, Mehdi
|
|
|
138 |
C |
p. 615-627
|
article
|
| 4 |
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
|
Zang, Jianwei
|
|
|
138 |
C |
p. 417-432
|
article
|
| 5 |
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications
|
Shi, Longhua
|
|
|
138 |
C |
p. 100-115
|
article
|
| 6 |
Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns.
|
Teixeira, Margarida
|
|
|
138 |
C |
p. 708-725
|
article
|
| 7 |
Antiviral edible coatings and films: A strategy to ensure food safety
|
Leite, Ana Catarina C.O.
|
|
|
138 |
C |
p. 551-563
|
article
|
| 8 |
Application of lipids and their potential replacers in plant-based meat analogs
|
Chen, Qiongling
|
|
|
138 |
C |
p. 645-654
|
article
|
| 9 |
Authentication issues in foods of animal origin and advanced molecular techniques for identification and vulnerability assessment
|
Vishnuraj, M.R.
|
|
|
138 |
C |
p. 164-177
|
article
|
| 10 |
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout
|
Wu, Junhao
|
|
|
138 |
C |
p. 355-369
|
article
|
| 11 |
Bioactive peptides from food proteins as potential anti-obesity agents: Mechanisms of action and future perspectives
|
Suryaningtyas, Indyaswan Tegar
|
|
|
138 |
C |
p. 141-152
|
article
|
| 12 |
Cell culture medium cycling in cultured meat: Key factors and potential strategies
|
Yang, Ming
|
|
|
138 |
C |
p. 564-576
|
article
|
| 13 |
Climate change, food systems and the Islamic perspective on alternative proteins
|
Jameel, Shahid
|
|
|
138 |
C |
p. 480-490
|
article
|
| 14 |
Current processing methods of aquafaba
|
Echeverria-Jaramillo, Esteban
|
|
|
138 |
C |
p. 441-452
|
article
|
| 15 |
Dietary factors and gestational diabetes mellitus: An umbrella review
|
Ma, Guochen
|
|
|
138 |
C |
p. 229-237
|
article
|
| 16 |
Drying of seaweed: Approaches, challenges and research needs
|
Santhoshkumar, P.
|
|
|
138 |
C |
p. 153-163
|
article
|
| 17 |
Editorial Board and Contents
|
|
|
|
138 |
C |
p. i-vii
|
article
|
| 18 |
Encapsulation of microalgal-based carotenoids: Recent advances in stability and food applications
|
Hamed, Imen
|
|
|
138 |
C |
p. 382-398
|
article
|
| 19 |
Environmentally benign bioderived, biocompatible, thermally stable MOFs suitable for food contact applications
|
Kathuria, Ajay
|
|
|
138 |
C |
p. 323-338
|
article
|
| 20 |
Exploiting lactic acid bacteria for inflammatory bowel disease: A recent update
|
Chen, Yang
|
|
|
138 |
C |
p. 126-140
|
article
|
| 21 |
Factors affecting consumers’ evaluation of food derived from animals fed insect meal: A systematic review
|
Pakseresht, Ashkan
|
|
|
138 |
C |
p. 310-322
|
article
|
| 22 |
Feature construction methods for processing and analysing spectral images and their applications in food quality inspection
|
Pu, Hongbin
|
|
|
138 |
C |
p. 726-737
|
article
|
| 23 |
Food flavor analysis 4.0: A cross-domain application of machine learning
|
Zeng, Xiangquan
|
|
|
138 |
C |
p. 116-125
|
article
|
| 24 |
Functional substances and therapeutic potential of kumquat essential oil
|
Zeng, Zhijun
|
|
|
138 |
C |
p. 272-283
|
article
|
| 25 |
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
|
Wang, Jian
|
|
|
138 |
C |
p. 628-644
|
article
|
| 26 |
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
|
Nimaming, Nisufyan
|
|
|
138 |
C |
p. 671-684
|
article
|
| 27 |
Hydrophobisation approaches of protein-based bioplastics
|
Qazanfarzadeh, Zeinab
|
|
|
138 |
C |
p. 27-43
|
article
|
| 28 |
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices
|
Lepaus, Bárbara Morandi
|
|
|
138 |
C |
p. 752-765
|
article
|
| 29 |
Inverse design and AI/Deep generative networks in food design: A comprehensive review
|
Al-Sarayreh, Mahmoud
|
|
|
138 |
C |
p. 215-228
|
article
|
| 30 |
Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications
|
Zhang, Wanli
|
|
|
138 |
C |
p. 523-538
|
article
|
| 31 |
Metal-organic framework (MOF)-based sensors for exogenous contaminants in food: Mechanisms, advances, and prospects
|
Wu, Wenjuan
|
|
|
138 |
C |
p. 238-271
|
article
|
| 32 |
Moringa oleifera Lam. leaves as new raw food material: A review of its nutritional composition, functional properties, and comprehensive application
|
Yang, Min
|
|
|
138 |
C |
p. 399-416
|
article
|
| 33 |
Muscle food and human health: A systematic review from the perspective of external and internal oxidation
|
Wang, Zhaoming
|
|
|
138 |
C |
p. 85-99
|
article
|
| 34 |
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
|
Zhang, Yuemei
|
|
|
138 |
C |
p. 655-670
|
article
|
| 35 |
New insights into the protection of dietary components on anxiety, depression, and other mental disorders caused by contaminants and food additives
|
Xiong, Ruo-Gu
|
|
|
138 |
C |
p. 44-56
|
article
|
| 36 |
Overview of single cell protein: Production pathway, sustainability outlook, and digital twin potentials
|
Aidoo, Raphael
|
|
|
138 |
C |
p. 577-598
|
article
|
| 37 |
Physicochemical properties and structure of starch ester/copolymer/complex synthesized by combination of microwave and acid (anhydride): A review
|
Wang, Wei
|
|
|
138 |
C |
p. 539-550
|
article
|
| 38 |
Pine pollen: A review of its chemical composition, health effects, processing, and food applications
|
Cheng, Yong
|
|
|
138 |
C |
p. 599-614
|
article
|
| 39 |
Polysaccharide decolorization: Methods, principles of action, structural and functional characterization, and limitations of current research
|
Tao, Li
|
|
|
138 |
C |
p. 284-296
|
article
|
| 40 |
Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends
|
Pimentel, Tatiana Colombo
|
|
|
138 |
C |
p. 199-214
|
article
|
| 41 |
Potential food safety risk factors in plant-based foods: Source, occurrence, and detection methods
|
Lin, Xianfeng
|
|
|
138 |
C |
p. 511-522
|
article
|
| 42 |
Probiotic role and application of thermophilic Bacillus as novel food materials
|
Zhao, Nan
|
|
|
138 |
C |
p. 1-15
|
article
|
| 43 |
Pulsed Electric Fields (PEF) applications in the inactivation of parasites in food
|
Martínez, J.M.
|
|
|
138 |
C |
p. 470-479
|
article
|
| 44 |
Recent advances and application of machine learning in food flavor prediction and regulation
|
Ji, Huizhuo
|
|
|
138 |
C |
p. 738-751
|
article
|
| 45 |
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation
|
Meng, Jiawei
|
|
|
138 |
C |
p. 16-26
|
article
|
| 46 |
Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques
|
Chen, Yan Ping
|
|
|
138 |
C |
p. 500-510
|
article
|
| 47 |
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
|
Wang, Xiangcun
|
|
|
138 |
C |
p. 297-309
|
article
|
| 48 |
Recent advances in understanding dietary polyphenols protecting against hypertension
|
Gai, Zhongchao
|
|
|
138 |
C |
p. 685-696
|
article
|
| 49 |
Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
|
Soares, Mariana B.
|
|
|
138 |
C |
p. 453-469
|
article
|
| 50 |
Risk assessment of cultured meat
|
Gu, Yuxiang
|
|
|
138 |
C |
p. 491-499
|
article
|
| 51 |
Short-chain alcohol/salt-based aqueous two-phase system as a novel solvent for extraction of plant active ingredients: A review
|
Xi, Jun
|
|
|
138 |
C |
p. 74-84
|
article
|
| 52 |
Strengths and limitations of in silico tools to assess physicochemical properties, bioactivity, and bioavailability of food-derived peptides
|
Rivero-Pino, Fernando
|
|
|
138 |
C |
p. 433-440
|
article
|
| 53 |
Targeting gut microbiota and metabolism as the major probiotic mechanism - An evidence-based review
|
Ma, Teng
|
|
|
138 |
C |
p. 178-198
|
article
|
| 54 |
The GFSI food fraud prevention compliance development & requirements: A ten-year review
|
Spink, John W.
|
|
|
138 |
C |
p. 766-773
|
article
|
| 55 |
Trends on valorization of pitaya fruit biomass through value-added and green extraction technology – A critical review of advancements and processes
|
Carmen, Feby
|
|
|
138 |
C |
p. 339-354
|
article
|
| 56 |
Unravelling the aroma and flavour of algae for future food applications
|
Urlass, Saskia
|
|
|
138 |
C |
p. 370-381
|
article
|
Journal description