Current opinion in food science
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A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches.
52:101047.
2023-01-01
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Approaches for cumulative dietary risk assessment of pesticides.
101079.
2023-01-01
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Artificial intelligence in sensory and consumer studies of food products.
-:101002.
2023-01-01
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Bacillus spp. as a strategy to control fungi and mycotoxins in food.
52:101068.
2023-01-01
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Cold plasma technology for controlling toxigenic fungi and mycotoxins in food.
1:101045.
2023-01-01
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Cultured meat: a review on accepting challenges and upcoming possibilities.
1:101050.
2023-01-01
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Design of shear-based microfluidic channels for production and stability assessment of food emulsions.
49:100957.
2023-01-01
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Editorial overview: Acrylamide: What is known after two decades.
51:101036.
2023-01-01
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High-intensity ultrasound in cheese processing.
50:101004.
2023-01-01
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Indigenous fermented foods: nutritional and safety aspects.
101075:101075.
2023-01-01
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Influence of lactic acid bacteria metabolites on physical and chemical food properties.
49:100981.
2023-01-01
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Marine Biotoxins: latest advances and challenges towards seafood safety, using Brazil as a case study.
1:101078.
2023-01-01
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Sanitizers for controlling fungal spoilage in some food industriesShort title: Fungal control by sanitizers.
52:101072.
2023-01-01
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THE USE OF COLD PRESSING TECHNIQUE ASSOCIATED WITH EMERGING NON-THERMAL TECHNOLOGIES IN THE PRESERVATION OF BIOACTIVE COMPOUNDS IN TROPICAL FRUIT JUICES: AN OVERVIEW.
1:101005.
2023-01-01
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Acrylamide in sugar products.
45:100841.
2022-01-01
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Application of mathematical models to validate emerging processing technologies in food.
48:100928.
2022-01-01
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Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods.
46:100851.
2022-01-01
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Designing polymeric interactions towards smart particles.
1:100867.
2022-01-01
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Ecophysiology of OTA-producing fungi and its relevance in cured meat products.
45:100838.
2022-01-01
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Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products.
46:100864.
2022-01-01
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Emerging technologies in food processing: Impacts on sensory characteristics and consumer perception.
47:100892.
2022-01-01
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External application of RNA interference (RNAi): An innovative tool for controlling fungi during food storage..
1:100872.
2022-01-01
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FUNGAL BIOFILMS: INSIGHTS FOR THE FOOD INDUSTRY.
45:100846.
2022-01-01
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Impact of emerging technologies on colloidal properties of insect proteins.
49:100958.
2022-01-01
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RECENT ADVANCES IN ASSESSING THE EFFECTS OF MYCOTOXINS USING ANIMAL MODELS.
47:100874.
2022-01-01
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Silkworm pupae as a future food with nutritional and medicinal benefits.
44:100818.
2022-01-01
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Synthetic Antimicrobial Peptides for Controlling Fungi in Foods.
c:100819-c.
2022-01-01
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Ultrasound processing to enhance the functionality of plant-based beverages and proteins.
48:100939.
2022-01-01
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Yeast viruses and their implications in fermented foods and beverages.
47:100879-X.
2022-01-01
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Advances in yeast preservation: physiological aspects for cell perpetuation.
38:62-70.
2021-01-01
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Aluminium in infant foods: toxicology, total content and bioaccessibility.
00:00-137.
2021-01-01
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Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects.
42:167-186.
2021-01-01
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Biotechnological production of non-volatile flavor compounds.
41:26-35.
2021-01-01
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Consumer perceptions towards healthier meat products.
38:147-154.
2021-01-01
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Cruciferous vegetables as sources of nitrate in meat products.
38:1-7.
2021-01-01
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Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging.
40:33-39.
2021-01-01
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Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products.
42:140-147.
2021-01-01
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Current concepts and prospects of mulberry fruits for nutraceutical and medicinal benefits.
40:121-135.
2021-01-01
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Current perspectives in the biotechnological production of sweetening syrups and polyols.
41:36-43.
2021-01-01
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Editorial overview: Food bioprocessing: challenges and perspectives.
37:vi-vii.
2021-01-01
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Foodomics in meat quality.
38:79-85.
2021-01-01
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Healthy food innovation in sustainable Food System 4.0: integration of entrepreneurship, research, and education.
42:215-223.
2021-01-01
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Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products.
37:135-144.
2021-01-01
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Impact of phenolic compounds in the digestion and absorption of carotenoids.
39:190-196.
2021-01-01
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Improving food safety practices in the foodservice industry.
42:127-133.
2021-01-01
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In vitro and in vivo methods to predict carbohydrate bioaccessibility.
42:69-75.
2021-01-01
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In vivo bioactivities of food protein-derived peptides - a current review.
39:120-129.
2021-01-01
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products.
40:20-25.
2021-01-01
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Innovative modifications in food processing to reduce the levels of mycotoxins.
38:155-161.
2021-01-01
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Intestinal cell models for investigating the uptake, metabolism and absorption of dietary nutrients and bioactive compounds.
41:169-179.
2021-01-01
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Metallic-based salt substitutes to reduce sodium content in meat products.
38:21-31.
2021-01-01
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Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?.
42:195-202.
2021-01-01
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Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products.
40:6-12.
2021-01-01
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Mycotoxin bioaccessibility in baby food through in vitro digestion: an overview focusing on risk assessment.
1:1-115.
2021-01-01
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Novel strategy for developing healthy meat products replacing saturated fat with oleogels.
40:40-45.
2021-01-01
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Nutritional quality and nutrient bioaccessibility in sourdough bread.
40:81-86.
2021-01-01
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Plant-based milk substitutes as emerging probiotic carriers.
38:8-20.
2021-01-01
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Rethinking sugar reduction in processed foods.
40:58-66.
2021-01-01
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Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment.
41:88-98.
2021-01-01
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Static and semi-dynamic in vitro digestion methods: State of the art and recent achievements towards standardization.
41:260-273.
2021-01-01
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Thermal technologies to enhance starch performance and starchy products.
40:1-80.
2021-01-01
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Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain.
41:1-7.
2021-01-01
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Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview.
31:81-87.
2020-01-01
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Alcohol `use? and `abuse?: when culture, social context and identity matter.
33:9-13.
2020-01-01
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Bamboo as an eco-friendly material for food and biotechnology industries.
33:1-130.
2020-01-01
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Cereal fiber: extrusion modifications for food industry.
33:141-148.
2020-01-01
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Challenges, trends and opportunities in food processing.
35:72-78.
2020-01-01
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Emerging technologies to enhance starch performance.
1:1-36.
2020-01-01
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Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives.
38:52-61.
2020-01-01
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Green technologies as a strategy to reduce NaCl and phosphate in meat products: An overview.
1:1-5.
2020-01-01
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Impact of probiotics and prebiotics on food texture.
33:38-44.
2020-01-01
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Lactic acid bacteria: what coffee industry should know?.
31:1-8.
2020-01-01
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Methodologies to advance the understanding of flavor chemistry.
33:131-135.
2020-01-01
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Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients.
37:1-134.
2020-01-01
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Miniaturization of Optical Sensors and their Potential for High-Throughput Screening of Foods.
31:136-150.
2020-01-01
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Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems.
1:1-107.
2020-01-01
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Non-conventional starch sources.
1:1-102.
2020-01-01
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Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review.
35:36-48.
2020-01-01
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Paraprobiotics, postbiotics and psychobiotics: concepts and potential applications in dairy products.
32:1-8.
2020-01-01
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Pathogen subtyping tools for risk assessment and management of produce-borne outbreaks.
32:83-89.
2020-01-01
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Personality traits and food consumption: an overview of recent research.
33:91-97.
2020-01-01
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Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels.
35:27-35.
2020-01-01
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Probiotic: conceptualization from a new approach.
32:103-123.
2020-01-01
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Recent advances and future perspective in additive manufacturing of foods based on 3D printing.
35:54-64.
2020-01-01
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Recent advances in the microbial and enzymatic production of aroma compounds.
37:98-106.
2020-01-01
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Starch nanoparticles: production methods, structure, and properties for food applications.
33:133-140.
2020-01-01
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Starch-based biodegradable plastics: methods of production, challenges and future perspectives.
1:1-1.
2020-01-01
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Understanding the public health burden of unconventional produce-associated enteropathogens.
32:37-44.
2020-01-01
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Use of sensory science for the development of healthier processed meat products: A critical opinion.
1:1-19.
2020-01-01
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