期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 45 ()
Metabolites are the biochemical and physiological results of sensory and nutritional quality attributes in relation to shelf life and response to stor......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 48 ()
Prebiotics research in the last decade has come a long way due to the maturation of omics technologies (genomics, transcriptomics, proteomics, metabol......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 47 ()
Recently, Raman spectroscopy has been developed rapidly and employed for food quality assurance and safety monitoring due to its distinctive advantage......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 43 ()
Natural surfactants with remarkable interfacial properties like saponins are particularly attractive in fabricating multiphase food systems. Glycyrrhi......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 45 ()
Fungal pathogens, the causative agents of postharvest decay and mycotoxin contamination in a fruit, are major threats to food quality and safety world......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 43 ()
Inclinations toward health and wellness have placed the probiotic yeast, Saccharomyces cerevisiae var. boulardii, at the forefront of many functional ......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 47 ()
Metabolic diseases (MDs) are defined as the cluster of metabolic disorders that can lead to a broad spectrum of pathologies. The gut microbiota played......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 48 ()
Rhus chinensis Mill. is a medicinal plant with a long history and wide distribution. Traditionally, its roots, stems, leaves, fruits, seeds, and Galla......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 48 ()
Infection or contamination by pathogenic fungi has been a widespread problem, causing fungal diseases, food spoilage, and economic losses. It is also ......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 43 ()
Edible oleogels are lipid-based solid-like materials composed of a large amount of oil structured by oleogelators to form a three-dimensional network,......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 43 ()
Omega-3 fatty acids and phytochemicals are known to offer essential functions needed to maintain the wellness of our body systems. Driven by the upsur......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 43 ()
Steviol glycosides (SGs) have been widely used as a natural non-calorie sweetener and a sugar substitute in food and beverage industry. Recent studies......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 44 ()
Foodborne pathogens are the main factors causing food safety incidents. Rapid and accurate detection of foodborne pathogens is of great significance t......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 48 ()
Flavonoids are widely distributed in natural products and foods as a class of polyphenols. They processed diverse bioactivities, including anti-inflam......
期刊： CURRENT OPINION IN FOOD SCIENCE, 2022; 44 ()
Type 2 diabetes (T2DM) is one of the most serious chronic diseases worldwide. The epidemiological studies provided evidence that dietary of flavanols,......
