Últimos artículos de Critical Reviews in Food Science and Nutrition
- Microplastics in crustaceans imposing potential risk on human health: transferring, degradation, synergy, and metabolism
- Advances in natural biomacromolecule-based Janus materials: preparation, applications and future prospects in food science
- Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control
- Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins
- Polyphenols, epigenetics, and methionine metabolism: unlocking therapeutic potential
- Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products
- Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents
- Enzyme immobilization on nanomaterials in food industry: current status and future perspectives
- Hemp seed as an emerging source of nutritious functional ingredients
- Mechanisms of food-derived active peptides ameliorating or preventing hyperlipidemia and bioinformatics analysis of molecular targets
- Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cuts
- Comparative nutritional outcomes in preterm infants and formulation optimization of infant formula: a review
- Omics techniques in investigating the mechanism of novel technologies on microorganisms: an update review
- Microbial valorization of food waste into biosurfactants: innovations and application in food industry
- Staphylococcus aureus in food safety: antimicrobial resistance, detection technologies, and future perspectives
- Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection
- Phenolics and polyphenolics in mangrove plants: antioxidant activity and recent trends in food application – a review
- Nudging and food shopping: A review of technological interventions within the grocery environment
- Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel
- Innovative strategies: using nontraditional chemical methods to enhance the application of biocontrol agents in post-harvest preservation of agricultural products