Trends in food science and technology (Regular ed.)
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Antiviral edible coatings and films: A strategy to ensure food safety.
138:551-563.
2023-01-01
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Aqueous extraction processing: An innovative and sustainable approach for recovery of unconventional oils.
133:99-113.
2023-01-01
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Edible flowers as an emerging horticultural product: A review on sensorial properties, mineral and aroma profile.
137:31-54.
2023-01-01
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Impact of ultrasound processing on the nutritional components of fruit and vegetable juices.
.:.-765.
2023-01-01
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Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends.
138:199-214.
2023-01-01
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Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages.
138:453-469.
2023-01-01
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Rhodoxanthin: The new hit of the natural carotenoids market?.
.:1.
2023-01-01
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Spirulina application in food packaging: Gaps of knowledge and future trends.
12:121-147.
2023-01-01
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A comprehensive review of impacts of ozone treatment on textural properties in different food products.
127:74-86.
2022-01-01
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Advances in pullulan utilization for sustainable applications in food packaging and preservation: A mini-review.
125:43-53.
2022-01-01
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Alterations in genetically modified crops assessed by omics studies: Systematic review and meta-analysis.
120:1-15.
2022-01-01
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Atherosclerosis fate in the era of tailored functional foods: Evidence-based guidelines elicited from structure- and ligand-based approaches.
128:75-89.
2022-01-01
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Beyond aroma: a review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes Trends in Food Science & Technology.
1:1-262.
2022-01-01
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Beyond natural aromas: The bioactive and technological potential of monoterpenes.
128:188-201.
2022-01-01
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Composition and impact of pre- and post-harvest treatments/factors in pecan nuts quality.
130:1-55.
2022-01-01
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Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation.
123:28-36.
2022-01-01
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Corrigendum to `Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and integrative review? [Trends in Food Science & Technology 120 (2022) 174-192].
121:156-160.
2022-01-01
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Cultured meat and the sustainable development goals.
124:140-153.
2022-01-01
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Digestibility, bioaccessibility and bioactivity of compounds from algae.
1:1-128.
2022-01-01
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Edible insects in the metabolomics era. First steps towards the implementation of entometabolomics in food systems.
119:371-377.
2022-01-01
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Effects of incorporation of pure or multicomponent active agents in biopolymers for food packaging using supercritical CO2.
120:349-362.
2022-01-01
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Encapsulation of flavonoids in foods for diabetics: The emerging paradigm for an effective therapy.
127:198-206.
2022-01-01
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Essential oil nanoemulsions: Properties, development, and application in meat and meat products.
1:1-13.
2022-01-01
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Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review.
120:174-192.
2022-01-01
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Farm to fork impacts of super-shedders and high-event periods on food safety.
1:1-12.
2022-01-01
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Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic.
00:1-307.
2022-01-01
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Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?.
124:86-95.
2022-01-01
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How does germinated rice impact starch structure, products and nutrional evidences? - A review.
122:13-23.
2022-01-01
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How non-thermal processing treatments affect physicochemical and structural attributes of Tuber and Root starches?.
1:in press.
2022-01-01
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Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods.
124:128-139.
2022-01-01
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Metaproteomics as a tool to optimize the maize fermentation process.
129:258-265.
2022-01-01
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Microalgae trends toward functional staple food incorporation: Sustainable alternative for human health improvement.
.:185-199.
2022-01-01
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Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?.
1:1-109.
2022-01-01
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Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries.
123:172-186.
2022-01-01
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Recent advances on preparative LC approaches for polyphenol separation and purification: Their sources and main activities.
128:129-146.
2022-01-01
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Recent trends in the application of essential oils: The next generation of food preservation and food packaging.
129:421-439.
2022-01-01
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Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies.
129:440-448.
2022-01-01
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Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives..
122:123-139.
2022-01-01
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Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes.
129:306-326.
2022-01-01
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Trends and challenges of starch-based foams for use as food packaging and food container.
119:257-271.
2022-01-01
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A qualitative meta-synthesis study of the convergence between organic crop regulations in the United States, Brazil, and Europe.
107:343-357.
2021-01-01
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A scientific approach to extraction methods and stability of pigments from Amazonian fruits .
112:1-345.
2021-01-01
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Adherence to food hygiene and personal protection recommendations for prevention of COVID-19.
112:847-852.
2021-01-01
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Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario.
110:833-840.
2021-01-01
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Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis.
116:279-289.
2021-01-01
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Applying probiotics and prebiotics in new delivery formats - is the clinical evidence transferable?.
112:495-506.
2021-01-01
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Binding of carotenoids to milk proteins: Why and how.
110:280-290.
2021-01-01
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Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability.
-:--244.
2021-01-01
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Bioactive potential, health benefits and application trends of Syzygium malaccense (Malay apple): A bibliometric review.
116:1155-1169.
2021-01-01
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Bioengineering approaches to simulate human colon microbiome ecosystem.
112:808-822.
2021-01-01
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Citrullus lanatus as source of bioactive components: An up-to-date review.
111:208-222.
2021-01-01
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Cocrystallization: A tool to modulate physicochemical and biological properties of food-relevant polyphenols.
110:13-27.
2021-01-01
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Coffee by-products in topical formulations: A review.
1:120-291.
2021-01-01
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Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility.
111:55-67.
2021-01-01
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Corrigendum to -The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis- [Trends in Food Science & Technology Volume 100, June 2020, Pages 155-163].
107:78-79.
2021-01-01
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Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films.
118:1-849.
2021-01-01
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Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food.
116:232-243.
2021-01-01
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Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits.
117:106-124.
2021-01-01
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Design future foods using plant protein blends for best nutritional and technological functionality.
113:139-150.
2021-01-01
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Designing healthier foods: Reducing the content or digestibility of key nutrients.
118:459-470.
2021-01-01
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Early life exposure to dietary aflatoxins, health impact and control perspectives: A review.
112:212-224.
2021-01-01
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Effect of processing methods on yacon roots health-promoting compounds and related properties.
113:346-354.
2021-01-01
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Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians.
116:992-1001.
2021-01-01
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Electrical gas sensors for meat freshness assessment and quality monitoring: A review.
118:36-44.
2021-01-01
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Encapsulation of bioactive compounds from fruit and vegetable by-products for food application - A review.
116:11-23.
2021-01-01
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Encapsulation of probiotics and nutraceuticals: Applications in functional food industry.
114:1-10.
2021-01-01
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Food packaging wastes amid the COVID-19 pandemic: Trends and challenges.
1:1-1199.
2021-01-01
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Food-derived biopolymer kefiran composites, nanocomposites and nanofibers: Emerging alternatives to food packaging and potentials in nanomedicine.
116:370-386.
2021-01-01
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Former and potential developments in sensory color masking - Review.
111:1-11.
2021-01-01
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Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends - A bibliometric review.
112:325-335.
2021-01-01
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Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature.
114:722-737.
2021-01-01
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Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic/endocrine disorders control.
111:534-548.
2021-01-01
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High-pressure fluid technologies: Recent approaches to the production of natural pigments for food and pharmaceutical applications.
118:850-869.
2021-01-01
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High-pressure processing in inactivation of Salmonella spp. in food products.
107:31-37.
2021-01-01
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Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables.
115:1-11.
2021-01-01
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Innovative and emerging applications of cannabis in food and beverage products: From an illicit drug to a potential ingredient for health promotion.
115:31-41.
2021-01-01
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Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria - A review.
114:333-341.
2021-01-01
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Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components.
112:1-136.
2021-01-01
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Laccases in food processing: Current status, bottlenecks and perspectives.
115:445-460.
2021-01-01
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Lycopene: From tomato to its nutraceutical use and its association with nanotechnology.
118:447-458.
2021-01-01
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Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations.
1:1-1.
2021-01-01
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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits.
108:119-132.
2021-01-01
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Molecularly imprinted polymers for food applications: A review.
111:642-669.
2021-01-01
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Mono- and diglyceride production from microalgae: Challenges and prospects of high-value emulsifiers.
118:589-600.
2021-01-01
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Nano spray drying of food ingredients; materials, processing and applications.
109:632-646.
2021-01-01
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Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies.
112:163-173.
2021-01-01
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Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods.
108:84-91.
2021-01-01
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Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor.
1:1-491.
2021-01-01
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Pharmacological and toxicological activities of α-humulene and its isomers: A systematic review.
115:255-274.
2021-01-01
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Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19.
108:223-235.
2021-01-01
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Postbiotics: Metabolites and mechanisms involved in microbiota-host interactions.
108:11-26.
2021-01-01
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Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes.
118:431-446.
2021-01-01
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Quantitative microbiological risk assessment in dairy products: Concepts and applications.
111:610-616.
2021-01-01
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Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging.
111:595-609.
2021-01-01
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Satiety from healthier and functional foods.
113:397-410.
2021-01-01
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Sodium replacement on fish meat products - A systematic review of microbiological, physicochemical and sensory effects.
1:1-1.
2021-01-01
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Special emphasis on the therapeutic potential of microparticles with antidiabetic effect: Trends and possible applications.
111:442-462.
2021-01-01
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State-of-the-art review of dark tea: From chemistry to health benefits.
109:126-138.
2021-01-01
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Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review.
110:539-550.
2021-01-01
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The NOVA classification system: A critical perspective in food science.
116:603-608.
2021-01-01
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The evolvement of food safety culture assessment: A mixed-methods systematic review.
1:125-142.
2021-01-01
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The impact of wheat-based food processing on the level of trichothecenes and their modified forms.
111:89-99.
2021-01-01
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The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques.
115:500-511.
2021-01-01
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The prevalence of aflatoxins in commercial baby food products: A global systematic review, meta-analysis, and risk assessment study.
114:100-115.
2021-01-01
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The role of phenolic compounds against Listeria monocytogenes in food. A review.
110:385-392.
2021-01-01
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The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process.
108:269-280.
2021-01-01
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Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: current scenario and main challenges.
113:25-59.
2021-01-01
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Use of non-thermal plasma in lignocellulosic materials: A smart alternative.
109:365-373.
2021-01-01
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Antioxidant potential of nature's -something blue-: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin.
107:309-323.
2020-01-01
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Artificially intelligent soil quality and health indices for -next generation? food production systems..
107:195-200.
2020-01-01
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Association between chemistry and taste of tea: A review.
101:139-149.
2020-01-01
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Biorefinery approach: Is it an upgrade opportunity for peanut by-products?.
105:56-69.
2020-01-01
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Blockchain technology for the management of food sciences researches.
2020.03.043.
2020-01-01
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COVID-19 outbreak: What should be done to avoid food shortages?.
x:1-2.
2020-01-01
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Cheeses as food matrixes for probiotics: In vitro and in vivo tests.
100:138-154.
2020-01-01
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Cnidoscolus quercifolius: Nutritional value, bioactive activity and potential application of seed and its derivatives in human nutrition.
105:70-75.
2020-01-01
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Corrigendum to `Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?? [Trends in Food Science & Technology 103 (2020) 361-366].
103:1-366.
2020-01-01
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Edible films/coating with tailored properties for active packaging of meat, fish and derived products.
98:10-24.
2020-01-01
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Green strategies for active food packagings: A systematic review on active properties of graphene-based nanomaterials and biodegradable polymers.
103:130-143.
2020-01-01
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Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review.
95:205-218.
2020-01-01
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Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo.
98:162-166.
2020-01-01
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Kappaphycus alvarezii macroalgae: An unexplored and valuable biomass for green biorefinery conversion.
1:1-224.
2020-01-01
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Liposomes vs. chitosomes: Encapsulating food bioactives.
108:40-48.
2020-01-01
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Microbial inactivation by ohmic heating: Literature review and influence of different process variables.
99:650-659.
2020-01-01
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Omega-3 microbial oils from marine thraustochytrids as a sustainable and technological solution: A review and patent landscape.
99C:1-15.
2020-01-01
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Plant proteins as high-quality nutritional source for human diet.
97:1-184.
2020-01-01
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Potato peels as sources of functional compounds for the food industry: A review.
103:118-129.
2020-01-01
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Probiotic dairy foods and postprandial glycemia: A mini-review.
101:165-171.
2020-01-01
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Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges.
107:381-388.
2020-01-01
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Psychobiotics: An emerging alternative to ensure mental health amid the COVID-19 outbreak?.
x:1-2.
2020-01-01
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Psyllium (Plantago ovata Forsk): From evidence of health benefits to its food application.
96:166-175.
2020-01-01
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Review of the book -proteins: Sustainable source, processing, and applications-.
103:376-378.
2020-01-01
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Self-assembled proteins for food applications: A review.
101:1-16.
2020-01-01
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Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices.
97:381-390.
2020-01-01
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The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis.
100:155-163.
2020-01-01
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The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview.
99:389-401.
2020-01-01
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The role of bioactive components found in peppers.
99:229-243.
2020-01-01
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The use of coatings in eggs: A systematic review.
10:1-321.
2020-01-01
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Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods.
102:146-154.
2020-01-01
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What causes organization to fail? A review of literature to inform future food sector (management) research.
101:223-233.
2020-01-01
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What causes organizations to fail? A review of literature to inform future food sector (management) research.
1:1-10.
2020-01-01
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Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?.
x:1-6.
2020-01-01
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