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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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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 Subscription journal
ISSN (Print) 1941-1413 - ISSN (Online) 1941-1421
Published by Annual Reviews Homepage  [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
       
 
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