Últimos artículos de Critical Reviews in Food Science and Nutrition
- Oxylipins in food and biological systems: from biosynthesis, distribution, and bioactivity to applications in food quality and safety
- Serum-free media for cultivated meat: from cellular mechanisms to cost-effective bioprocess design
- Microbial succession and metabolic mechanisms driving flavor evolution in Northeast Chinese dajiang: a comprehensive review integrating insights from East Asian fermented soybean pastes
- Machine learning applications for postharvest poultry processing: a review
- Impacts of high-pressure technology and pulsed electric field on functional properties of probiotics and probiotic foods
- Bean protein-based micro and nano-delivery systems for food bioactives: enhancing stability, absorption, and food matrix compatibility
- Dietary ginsenosides for longevity: from biosynthesis and bioactive potential to functional food applications
- Odor formation in reused potato processing water: potential causes, VOC markers and sensor needs
- From bench to crib: translating human milk bioactive peptides into infant health interventions
- Advances in the application of interfacial engineering approaches on the encapsulation, release, and bioaccessibility of carotenoids
- Exercise-derived exosomes mediate crosstalk between skeletal muscle, adipose tissue, and bone: mechanisms of inter-organ communication and tissue adaptation
- Precisely engineering transglycosidases as robust biocatalysts toward glycoside reformation for innovative food processing
- Incorporating plant proteins into cheese: opportunities and challenges (a review)
- Underwater electrical shockwave: an emerging pretreatment for efficient extraction of plant bioactives
- Proceedings from Nourish Now: A science dialogue on improving adolescent health through nutrition
- Amyloid-like aggregation of soy proteins: critical review on impacts in food nutrition, function, and sustainability
- Fluorescent probes for cysteine recognition in complex food systems: response pathways, design strategies, and analytical challenges
- The relationship between dietary patterns and neuroinflammation
- Polysaccharides from edible macroalgae: their extraction, purification, and therapeutic potentials in inflammation and oxidative stress-related diseases
- A critical review of the role of biodegradable biopolymers in ensuring food safety, preserving the nutritional value, and extending the shelf life of packaged food