Últimos artículos de Critical Reviews in Food Science and Nutrition
- Response to Letter to the Editor re: “Lacto-ovo-vegetarian and vegan diets in children and adolescents: a systematic review and meta-analysis of nutritional and health outcomes”
- Letter to the editor: Lacto-ovo-vegetarian and vegan diets in children and adolescents: a systematic review and meta-analysis of nutritional and health outcomes
- From natural polymer hydrogels to food packaging films: recent advances in preparation, properties, and applications
- Impact of prebiotics on vegetable juices: technological advances, gastrointestinal resistance, and functional potential
- Effects of the FADS1 rs174537 polymorphism on polyunsaturated fatty acid levels in human tissues: a systematic review
- Leveraging millet’s potential to mitigate metabolic syndrome: a comprehensive approach for managing lifestyle disorders
- Polysaccharides as emerging functional food components for mood regulation: advances, mechanisms, and future perspectives
- Deep eutectic solvents for green extraction of plant essential oils: mechanisms, critical review, and future perspectives
- Recent advances in metabolism and applications of medium-chain triglycerides in neurodegenerative diseases
- Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response
- Lycopene: a review of functional properties, extraction and application in meat field
- A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies
- A systematic review and meta-analysis of randomized controlled trials examining the effect of ultra-processed food on energy intake and weight gain
- Designing scalable precision fermentation for sustainable food proteins
- Dietary bioactive compounds modulate intestinal stem cells to alleviate colorectal lesions
- Metabolic composition and bioactive potential of extracts from cocoa and coffee by-products: a systematic review
- Extracellular vesicles from lactic acid bacteria as multifunctional postbiotics: bridging food technology and intestinal wellness
- Recycling of bioresource by-products for the production of cell culture media: research trends and prospects
- Research developments in the applications of radio frequency energy in muscle food processing and preservation: a review
- Taking control of phenolics in Camellia oleifera seed oil: how processing shapes oil quality and biological functions