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Annual Review of Food Science and Technology
Journal Prestige (SJR): 2.966

Citation Impact (citeScore): 10
Number of Followers: 13

Full-text available via subscription

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ISSN (Print) 1941-1413 - ISSN (Online) 1941-1421
Published by Annual Reviews

[49 journals]

The Influence of the Western Diet on Microbiota and Gastrointestinal
Immunity
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  Authors: Vanessa Las Heras , Silvia Melgar , John MacSharry , Cormac G.M. Gahan
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 489-512, March 2022.
  
  PubDate: 2022-10-31T03:58:18-07:00
Plant-Based Proteins: The Good, Bad, and Ugly
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  Authors: William R. Aimutis
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 1-17, March 2022.
  
  PubDate: 2022-10-31T03:53:54-07:00
Next-Generation Food Research: Use of Meta-Omic Approaches for
Characterizing Microbial Communities Along the Food Chain
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  Authors: Min Yap , Danilo Ercolini , Avelino Álvarez-Ordóñez , Paul W. O'Toole , Orla O'Sullivan , Paul D. Cotter
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 361-384, March 2022.
  
  PubDate: 2022-03-28T02:34:45-07:00
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological
Relevance to Lactic Acid Bacteria
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  Authors: Laura M. O'Connell , Philip Kelleher , Irma M.H. van Rijswijck , Paul de Waal , Noël N.M.E. van Peij , Jennifer Mahony , Douwe van Sinderen
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 409-431, March 2022.
  
  PubDate: 2022-03-25T10:31:38-07:00
Compositional, Structural, and Kinetic Aspects of Lipid Digestion and
Bioavailability: In Vitro, In Vivo, and Modeling Approaches
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  Authors: Sébastien Marze
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 263-286, March 2022.
  
  PubDate: 2022-03-25T10:31:37-07:00
Dietary Organosulfur-Containing Compounds and Their Health-Promotion
Mechanisms
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  Authors: Yuyun Lu , Molan Zhang , Dejian Huang
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 287-313, March 2022.
  
  PubDate: 2022-03-25T10:31:37-07:00
Current Understanding of Modes of Action of Multicomponent Bioactive
Phytochemicals: Potential for Nutraceuticals and Antimicrobials
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  Authors: Michael Wink
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 337-359, March 2022.
  
  PubDate: 2022-03-25T10:31:37-07:00
Insects as an Alternative Protein Source
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  Authors: Andrea M. Liceaga , José Eleazar Aguilar-Toalá , Belinda Vallejo-Cordoba , Aarón F. González-Córdova , Adrián Hernández-Mendoza
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 19-34, March 2022.
  
  PubDate: 2022-03-25T10:31:36-07:00
Gains and Losses of Agricultural Food Production: Implications for the
Twenty-First Century
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  Authors: Slavko Komarnytsky , Sophia Retchin , Chi In Vong , Mary Ann Lila
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 239-261, March 2022.
  
  PubDate: 2022-03-25T10:31:36-07:00
Functional Microbes and Their Incorporation into Foods and Food
Supplements: Probiotics and Postbiotics
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  Authors: Melisa Puntillo , Franco Segli , Claude P. Champagne , Yves Raymond , Gabriel Vinderola
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 385-407, March 2022.
  
  PubDate: 2022-03-25T10:31:36-07:00
Next-Generation Genetic and Fermentation Technologies for Safe and
Sustainable Production of Food Ingredients: Colors and Flavorings
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  Authors: Seung-Oh Seo , Yong-Su Jin
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 463-488, March 2022.
  
  PubDate: 2022-03-25T10:31:36-07:00
Chemical Stability of Proteins in Foods: Oxidation and the Maillard
Reaction
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  Authors: Mahesha M. Poojary , Marianne N. Lund
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 35-58, March 2022.
  
  PubDate: 2022-03-25T10:31:35-07:00
New Insights into Cheese Microstructure
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  Authors: Lydia Ong , Xu Li , Adabelle Ong , Sally L. Gras
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 89-115, March 2022.
  
  PubDate: 2022-03-25T10:31:35-07:00
The Almond (Prunus dulcis): Chemical Properties, Utilization, and
Valorization of Coproducts
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  Authors: Haruka Tomishima , Kathleen Luo , Alyson E. Mitchell
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 145-166, March 2022.
  
  PubDate: 2022-03-25T10:31:35-07:00
Life Cycle Assessment on Environmental Sustainability of Food Processing
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  Authors: Monique Mi Song Chung , Yiwen Bao , Bruce Yizhe Zhang , Thanh Minh Le , Jen-Yi Huang
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 217-237, March 2022.
  
  PubDate: 2022-03-25T10:31:35-07:00
Innovative Treatments Enhancing the Functionality of Gut Microbiota to
Improve Quality and Microbiological Safety of Foods of Animal Origin
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  Authors: Osman Y. Koyun , Todd R. Callaway , David J. Nisbet , Robin C. Anderson
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 433-461, March 2022.
  
  PubDate: 2022-03-25T10:31:35-07:00
Current Perspectives on Food Oral Processing
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  Authors: Yue He , Xinmiao Wang , Jianshe Chen
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 167-192, March 2022.
  
  PubDate: 2022-03-25T10:31:34-07:00
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat
and Meat Analogs
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  Authors: Jovan Ilić , Ilija Djekic , Igor Tomasevic , Filip Oosterlinck , Marco A. van den Berg
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 193-215, March 2022.
  
  PubDate: 2022-03-25T10:31:34-07:00
Bioactive Components in Traditional Foods Aimed at Health Promotion: A
Route to Novel Mechanistic Insights and Lead Molecules'
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  Authors: Renger F. Witkamp
  PubDate: 2022-03-25T09:03:49-07:00
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and
Potential Utilization in Food and Health
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  Authors: Qingbin Guo , Xingyue Xiao , Laifeng Lu , Lianzhong Ai , Meigui Xu , Yan Liu , H. Douglas Goff
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 59-87, March 2022.
  
  PubDate: 2022-03-25T09:01:37-07:00
New Techniques in Structural Tailoring of Starch Functionality
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  Authors: Yezhi Fu , Evelyn Jiang , Yuan Yao
  Abstract: Annual Review of Food Science and Technology, Volume 13, Issue 1, Page 117-143, March 2022.
  
  PubDate: 2022-03-25T09:01:37-07:00