Últimos artículos de Critical Reviews in Food Science and Nutrition
- An interactive tool to identify existing evidence and research gaps on agricultural production processes to address heavy metals in foods: developed from a scoping review
- Organic acids in four representative fermented alcoholic beverages: absorption, metabolic fate, and molecular mechanisms of health benefits
- Toward human-relevant toxicology: a decision-oriented roadmap integrating modern tools for the safety evaluation of novel foods, functional ingredients, and nutraceuticals
- Digestion of protein-phenolic complex: interactions, matrix effects and digestibility
- Emerging thermal and non-thermal technologies addressing Salmonella contamination in low-moisture spices and herbs
- Circulating metabolites and fatty acids associated with ultra-processed food consumption: results from the EPIC study
- Multifunctional meat packaging in the digital era: a scoping review of innovations, gaps, and future pathways
- Ginsenosides mitigate multi-organ aging: mechanistic insights from a preclinical systematic review and meta-analysis
- Analyte–electrode interactions and analytical performance of electrochemical-SERS in complex food matrices
- Modified starch-based carriers for bioactive compound delivery: advances in modification strategies, release mechanisms, and functional performance
- Advances in oral delivery systems for alpha-linolenic acid: mechanisms, bioavailability, and applications in functional foods
- Gelatin-polyelectrolyte polysaccharide complexes for encapsulation of natural pigments: formation mechanisms and functionality
- Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks
- From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI‑assisted evaluation
- A comprehensive review of phage immobilization and encapsulation for the application in food safety
- Plant-derived extracellular vesicles: multifunctional nanocarriers bridging food bioactivity and therapeutics
- Strategies for cell-based meat production based on 3D-printed scaffolds
- Explainable AI for hyperspectral imaging in food quality decision support: interpretability, reliability and future directions
- Advanced molecular mechanisms underlying the anti-aging effects of Ipomoea batatas L. (sweet potato) leaves: bioactive compounds, cellular pathways, and functional food applications
- Making table olives more sustainable: processing methods and green intensifying technologies