Últimos artículos de Critical Reviews in Food Science and Nutrition
- Exploring lactic acid bacteria in food, human health, and agriculture
- Intelligent control for improving the quality of fresh meat products with rich lipid in cold chain logistics: research status, challenge, and potential applications
- Comprehensive exploration of marine functional foods in modulation of metabolic syndromes: a 20-year review
- Exploring the complexities of bitterness: a comprehensive review of methodologies, bitterants, and influencing factors centered around coffee beverage
- A comprehensive review on rice proteins: composition, structural modification, functional and industrial food applications
- Levansucrases: a review of their catalytic properties, product characterization and applications in food systems
- Aptamers for aflatoxin M1: from aptasensing technology to commercialization
- The flavor properties of Amadori rearrangement products and their potentials in flavor replication of plant-based meat analogs: a review
- Northern shrimp (Pandalus borealis) – a review on biology, catch, processing, quality changes, shelf-life and product safety
- Fueling the fire: colonocyte metabolism and its effect on the colonic epithelia
- Rapeseed protein as a sustainable source of protein in humans: modification of rapeseed meal by physical and chemical methods
- 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