期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (2)
Galactomannans are neutral hemicellulose biopolymers that strengthen the plant cell walls by interacting with cellulose in the form of storage polysac......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (4)
Hyperglycemia and hyperuricemia are both metabolic disorders related to excessive amount of metabolites in blood, which are considered as high risk fa......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (5)
Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus are the most significant aquatic pathogens of the genera Vibrio, account for most Vibri......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (7)
Due to the increasing population, there is high concern about whether the current food system will be able to provide enough healthy food for 10 billi......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (6)
Macroalgae are the diverse group of photosynthetic algae found at the intertidal regions of oceans. Recent advances suggest that macroalgal derived gl......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (7)
Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health be......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (6)
Anthocyanins are polyphenolic compounds belonging to the group of flavonoids in charge of providing red, purple, and blue colourations to different pa......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (9)
The aim of this systematic review and meta-analysis was to analyze data from randomized controlled trials (RCTs) assessing the effects of oleic acid (......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (9)
Optimum body composition in terms of higher muscle and bone mass is crucial for balancing metabolic activities for sustainability of healthy human lif......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (12)
Type 2 diabetes (T2D) is one of the most prevalent metabolic diseases worldwide and is characterized by increased postprandial hyperglycemia (PPHG). a......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (13)
Cancer is one of the most devastating diseases, and recently, a variety of natural compounds with preventive effects on cancer developments have been ......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (13)
Food safety issues associated with aquatic food products become more important with the increasing consumption and followed by its ongoing challenges.......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (14)
Foodborne pathogens are the main cause of human foodborne diseases and pose a serious threat to food safety. The control of them has always been a sig......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (21)
Multi-species biofilms are ubiquitous worldwide and are a concern in the food industry. Multi-species biofilms have a higher resistance to antimicrobi......
期刊: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (21)
N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines, and acrylamide are widely distributed and some of the most tox......