Últimos artículos de Critical Reviews in Food Science and Nutrition
- Intestinal organoid technology and applications in probiotics
- Trends and advances in pre- and post-harvest processing of linseed oil for quality food and health products
- Can proteins, protein hydrolysates and peptides cooperate with probiotics to inhibit pathogens?
- Application of spectroscopic techniques combined with chemometrics to the authenticity and quality attributes of rice
- Resistance to β-lactams in Enterobacteriaceae isolated from vegetables: a review
- Research updates and progress on nutritional significance of the amides I and II, alpha-helix and beta-sheet ratios, microbial protein synthesis, and steam pressure toasting condition with globar and synchrotron molecular microspectroscopic techniques with chemometrics
- Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect
- Development of smart packaging halochromic films embedded with anthocyanin pigments; recent advances
- Improving potential strategies for biological activities of phlorotannins derived from seaweeds
- Recent advances and applications of laser-based imaging techniques in food crops and products: a critical review
- Advances in the authentication of collagen products based on DNA technology
- Illuminating the path: aggregation-induced emission for food contaminants detection
- The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem
- Effective alternatives for dietary interventions for necrotizing enterocolitis: a systematic review of in vivo studies
- Lactic acid bacteria in relieving constipation: mechanism, clinical application, challenge, and opportunity
- Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties
- Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
- Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits
- Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination
- Lactiplantibacillus plantarum as a promising adjuvant for neurological disorders therapy through the brain-gut axis and related action pathways