Últimos artículos de Critical Reviews in Food Science and Nutrition
- Diabetes-induced muscle wasting: molecular mechanisms and promising therapeutic targets
- Effects of apples (Malus domestica) and their derivatives on metabolic conditions related to inflammation and oxidative stress and an overview of by-products use in food processing
- Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review
- Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies
- Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications
- Properties and functions of acylated starch with short-chain fatty acids: a comprehensive review
- Elevating nanomaterial optical sensor arrays through the integration of advanced machine learning techniques for enhancing visual inspection of food quality and safety
- A current insight into Salmonella’s inducible acid resistance
- Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources
- Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
- Dress me an outfit: advanced probiotics hybrid systems for intelligent IBD therapy
- The effect of probiotics supplementation on cancer-treatment complications: a critical umbrella review of interventional meta-analyses
- Revisiting the role of phospholipases in alzheimer’s: crosstalk with processed food
- Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications
- The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
- Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact
- Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa
- Strategic exploration of whole grain cereals in modulating the glycaemic response
- The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
- Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review