Últimos artículos de Critical Reviews in Food Science and Nutrition
- “Shaking the ladder” reveals how analytic choices can influence associations in nutrition epidemiology: beef intake and coronary heart disease as a case study
- Impact of reformulated baked goods interventions on cardiometabolic health: a systematic review and meta-analysis of controlled trials
- Advances in the assessment of the physical characteristics of foods
- Biofilm–microplastic interactions in food safety: mechanisms, risks, and control strategies
- Nucleic acid signal amplification technology for optimizing multimode sensing strategies in food safety
- Green wheat Freekeh: evolution from traditional cereal to sustainable future food
- Cultivated meat quality: a systematic review on the physicochemical, technological and sensory evaluation
- Supercritical CO2 extraction of oil from fruit seed by-product: advances, challenges, and pathways to commercial viability
- A review on the metabolism and anti-allergic effects of ellagitannins
- Conventional versus emerging techniques in probiotic enumeration: a comprehensive review
- Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects
- Plant-based eggs and egg products: a review of their composition, formation and properties
- From waste to worth: wine lees composition and applications in research and industry
- Contribution of dietary methionine to gut health and its related diseases: implications for precision nutrition
- The effectiveness of online culinary nutrition courses on cooking skills: a systematic review
- Yogurt and health: a focus on its matrix
- Cauliflower mushroom (Sparassis): a promising functional food with nutritional and medicinal properties
- Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value
- Potential therapeutic effects of zinc and copper chlorophyllins in viral respiratory infections: recent developments and future directions
- Assessing the composition of myofibrillar and muscle connective protein fractions within skeletal muscle tissue