期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 2022; 13 ()
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large a......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 2022; 13 ()
Dietary organosulfur-containing compounds (DOSCs) in fruits, vegetables, and edible mushrooms may hold the key to the health-promotion benefits of the......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 2022; 13 ()
Polysaccharides and polyphenols coexist inmany plant-based food products. Polyphenol-polysaccharide interactions may affect the physicochemical, funct......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
Lactobacillus and Bifidobacterium spp. are best understood for their applications as probiotics, which are often transient, but as commensals it is pr......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
Food safety continues to threaten public health. Machine learning holds potential in leveraging large, emerging data sets to improve the safety of the......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing c......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination techno......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to ......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus Brassica of the Brassicaceae family. Certain edible ......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
In this article, the application of nanocelluloses, especially cellulose nanofibrils and cellulose nanocrystals, as functional ingredients in foods is......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 ()
Chitosan is a biodegradable, biocompatible, and nontoxic aminopolysaccharide. This review summarizes and discusses the structural modifications, inclu......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11, 2020; 11 ()
Bacillus subtilis has become a widely used microbial cell factory for the production of recombinant proteins, especially those associated with foods a......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11, 2020; 11 ()
Obesity is a major public health concern that has almost reached the level of pandemic and is rapidly progressing. The gut microbiota has emerged as a......
期刊： ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11, 2020; 11 ()
There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by th......
