Últimos artículos de Critical Reviews in Food Science and Nutrition
- Health-related effects of byproducts from the food industry within in vivo models: a systematic review
- Pumpkin seed as a sustainable source of plant-based protein for novel food applications
- Development of potential processing technologies for germinated edible seeds and their applications in food: a comprehensive review
- Dielectric heating technology assisted for multi-objective processing of agricultural products: research progress, challenges, and future perspectives
- Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable
- Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation
- Harnessing lactobacillus: a probiotic revolution in combating metabolic dysfunction-associated steatotic liver disease
- Developing organosulfur compounds in Allium as the next-generation flavor and bioactive ingredients for food and medicine
- Beyond traditional methods: nanomaterials pave the way for precise nutrient detection in nutritionally fortified foods
- Food-derived polysaccharides and anti-obesity effects through enhancing adipose thermogenesis: structure-activity relationships, mechanisms, and regulation of gut microecology
- Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins
- Nutritional strategies targeting age-related skeletal muscle fibrosis: underlying mechanisms
- Functional flavor agents: enhancing health benefits and consumer preferences
- Pomegranate: historical origins, nutritional composition, health functions and processing development research
- High-pressure processing as an emerging technology for enhancing dairy product safety and quality: a critical review of latest advances, sustainability impact, limitations, and prospects
- Advances in protein extraction methods from faba bean: a comprehensive review
- Research progress regarding physiological functions of probiotics and techniques to enhance their stress resistance: a review
- Hyperspectral imaging technology for nondestructive identification of quality deterioration in fruits and vegetables: a review
- Allergenicity in cultured meat: assessment and strategic management
- A perspective of microalga-derived omega-3 fatty acids: scale up and engineering challenges