JournalTOCs

Critical Reviews in Food Science and Nutrition
Journal Prestige (SJR): 1.596

Citation Impact (citeScore): 5
Number of Followers: 29

Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1040-8398 - ISSN (Online) 1549-7852
Published by Taylor and Francis

[2652 journals]

Recent advances in sugar-fatty acid esters and their analogs:
antimicrobial properties, structural-functional relationships and
potential mechanisms
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  Authors: Ziyi Zhang Qinlu Lin Zhengyu Huang Dong Xu Kangzi Ren a College of Food Science; Byproduct Deep Processing, Hunan, China
  Pages: 1 - 21
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-17T06:11:14Z
  DOI: 10.1080/10408398.2025.2490273
Chlorella sp. as a promising protein source: insight to novel extraction
techniques, nutritional and techno-functional attributes of derived
proteins
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  Authors: Shiva Bakshi Prajasattak Kanetkar Durga Shankar Bunkar Christopher Browne Vinod Kumar Paswan a Department of Dairy Science & Food Technology; Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, Indiab Independent Researcher, London, UK
  Pages: 1 - 29
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-17T02:46:02Z
  DOI: 10.1080/10408398.2025.2491646
Methionine in embryonic development: metabolism, redox homeostasis,
epigenetic modification and signaling pathway
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  Authors: Chang Yan Biyan He Chenjun Wang Wanzhen Li Siming Tao Jingqing Chen Yuquan Wang Ling Yang Yingjie Wu Zhenlong Wu Ning Liu Yinghe Qin a State Key Laboratory of Animal Nutrition; Human Health, China Agricultural University, Beijing, China
  Pages: 1 - 24
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-16T12:42:08Z
  DOI: 10.1080/10408398.2025.2491638
Antimicrobial resistance in bacteria from pig production chain: a
systematic review and meta-analyses focused on the Brazilian context
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  Authors: Gracielle Rodrigues Pereira Ana Beatriz Portes Carlos Adam Conte Marcelo Luiz Lima Brandão Bernardete Ferraz Spisso a Instituto Nacional de Controle de Qualidade em Saúde/Fundação Oswaldo Cruz (INCQS/Fiocruz); Rio de Janeiro, Brazilb Instituto de Microbiologia Paulo de Góes/Universidade Federal do Rio de Janeiro (IMPG/UFRJ), Rio de Janeiro, Brazilc Laboratory of Advanced Analysis in Biochemistry Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazild Instituto de Tecnologia em Imunobiológicos/Fundação Oswaldo Cruz (Bio-Manguinhos/Fiocruz), Rio de Janeiro, Brazil
  Pages: 1 - 19
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-13T05:57:52Z
  DOI: 10.1080/10408398.2025.2489531
Plant-based antioxidant peptides: impact on oxidative stress and gut
microbiota
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  Authors: Chi Ching Lee Hongbing Fan Apollinaire Tsopmo Joe M. Regenstein Tolulope Joshua Ashaolu a Department of Food Engineering; Faculty of Engineering Life Sciences, Cornell University, Ithaca, NY, USAg Institute for Global Health Innovations, Duy Tan University, Da Nang, Vietnamh Faculty of Medicine, Duy Tan University, Da Nang, Vietnam
  Pages: 1 - 24
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-12T10:08:23Z
  DOI: 10.1080/10408398.2025.2490270
Bacterial viability retention in probiotic foods: a review
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  Authors: Xuewu Liu Bingyong Mao Xin Tang Qiuxiang Zhang Jianxin Zhao Wei Chen Shumao Cui a State Key Laboratory of Food Science; Health, Jiangnan University, Wuxi, Chinad National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
  Pages: 1 - 23
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-11T05:25:36Z
  DOI: 10.1080/10408398.2025.2488228
Edible insects and food safety: providing scientific insights for the
agro-food sector
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  Authors: Teresa Bento de Carvalho Paula Teixeira Joana Bastos Barbosa Universidade Católica Portuguesa; CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
  Pages: 1 - 19
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-11T01:02:52Z
  DOI: 10.1080/10408398.2025.2481985
Cottage cheese, a relatively underexplored cultured dairy product with
potential health benefits'
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  Authors: Dominic N. Farsi Harsh Mathur Tom Beresford Paul D. Cotter a Department of Nutritional Sciences; King’s College London, London, UKb Université Clermont Auvergne, INRAE, UNH, Clermont-Ferrand, Francec Centre for Public Health, School of Medicine Dentistry Biomedical Sciences, Queen’s University Belfast, Belfast, UKd Food Biosciences, Teagasc Food Research Centre, Moorepark, Co. Cork, Irelande APC Microbiome Ireland, University College Cork, Cork, Irelandf VistaMilk, Co. Cork, Ireland
  Pages: 1 - 11
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-06T03:48:52Z
  DOI: 10.1080/10408398.2025.2487682
Advancements in DNAzyme-based biosensors for the detection of hazardous
substances in foodstuff: current applications and future perspectives
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  Authors: Taolin Li Yijia Zhang Weiwei Cheng Tiantian Wang Shuai Hou Siqi Zhao Leiqing Pan Min Chen Chao Ding Qiang Liu a College of Food Science; Biological Engineering, Jimei University, Xiamen, Fujian, China
  Pages: 1 - 20
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-06T03:31:35Z
  DOI: 10.1080/10408398.2025.2486268
Microalgae as an emerging alternative raw material of docosahexaenoic acid
and eicosapentaenoic acid – a review
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  Authors: Tanishka Sharma Nisha Das Preeti Mehta Kakkar Ranjan Kumar Mohapatra Sudheer Pamidimarri Ravi Kant Singh Manish Kumar Abhishek Guldhe Manoranjan Nayak a Amity Institute of Biotechnology; Amity University Uttar Pradesh, Noida, Indiab Department of Environmental & IT Convergence Engineering, Chungnam National University, Daejeon, South Koreac Department of Molecular Biology Genetics, Gujarat Biotechnology University, Gandhinagar, Indiad Amity Institute of Environmental Sciences, Amity University Uttar Pradesh, Noida, Indiae Amity Institute of Biotechnology, Amity University Maharashtra, Mumbai, India
  Pages: 1 - 20
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-06T03:17:20Z
  DOI: 10.1080/10408398.2025.2486267
Liposome-mediated encapsulation of probiotics: current status, challenges
and future directions
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  Authors: Jing Liu Zhenchun Sun Shaoquan Liu Yuyun Lu Chaofan Guo Jianxin Cao Xuejiao Wang Xingwei Wang a Faculty of Food Science; Technology, Kunming, Yunnan, PR Chinac Guizhou Academy of Tobacco Science, Guiyang, Guizhou, PR Chinad Department of Food Science & Technology, National University of Singapore, Singapore, Republic of Singapore
  Pages: 1 - 18
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-03T07:43:53Z
  DOI: 10.1080/10408398.2025.2480169
Trends in micronutrient research since the SDGs: a global perspective
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  Authors: Ejovi Akpojevwe Abafe Nick W. Smith Thomas M. R. Maxwell Warren C. McNabb a Sustainable Nutrition Initiative®; Riddet Institute, Massey University, Palmerston North, New Zealandb School of Food Technology Life Sciences, Lincoln University, Lincoln, Christchurch, New Zealand
  Pages: 1 - 12
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-02T08:30:20Z
  DOI: 10.1080/10408398.2025.2483801
Sprouting of oats: a review on the relationship between processing
conditions and chemico-physical properties of flour
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  Authors: Alessio Sergiacomo Andrea Bresciani Alessandra Marti Department of Food; Environmental Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
  Pages: 1 - 18
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-04-02T03:16:41Z
  DOI: 10.1080/10408398.2025.2479651
The regulatory effects and mechanisms of plant food-derived bioactive
components on gut barrier function and intestinal homeostasis: a
comprehensive review
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  Authors: Peichun Xie Zeyuan Ma Xiaoshuang Yang Huixin Pan Peiyi Shen Hengjun Du Yong Cao Jie Xiao Hang Xiao Mingyue Song a Guangdong Provincial Key Laboratory of Nutraceuticals; Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Chinab Department of Food Science, University of Massachusetts, Amherst, MA, USA
  Pages: 1 - 24
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-27T08:56:20Z
  DOI: 10.1080/10408398.2025.2481983
Dietary AGEs and food allergy: insights into the mechanisms of
AGEs-induced food allergy and mitigation strategies
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  Authors: Lichun Liu Ziye Zhang Hang Xiao Zhenxing Li Hong Lin a State Key Laboratory of Marine Food Processing & Safety Control; College of Food Science Engineering, Ocean University of China, Qingdao, Chinab Department of Food Science, University of Massachusetts, Amherst, MA, USA
  Pages: 1 - 18
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-25T05:43:01Z
  DOI: 10.1080/10408398.2025.2481990
Active induction: a promising strategy for enhancing the bioactivity of
lactic acid bacteria
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  Authors: Sisi Chen Keke Suo Qiaozhen Kang Jiaqing Zhu Yanling Shi Juanjuan Yi Jike Lu a School of Life Sciences; Zhengzhou University, Zhengzhou, Chinab Food Laboratory of Zhongyuan Zhengzhou University, Luohe, China
  Pages: 1 - 16
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-21T05:50:10Z
  DOI: 10.1080/10408398.2025.2479069
Positional distribution of DHA in triacylglycerols: natural sources,
synthetic routes, and nutritional properties
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  Authors: Feng Li Yibing Ning Yiren Zhang Huidong Huang Qingbin Yuan Xingguo Wang Wei Wei a State Key Lab of Food Science; Technology, Jiangnan University, Wuxi, Chinab Nutrition Research Institute, Junlebao Dairy Group Co. Ltd, Shijiazhuang, China
  Pages: 1 - 19
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-20T03:47:22Z
  DOI: 10.1080/10408398.2025.2479071
Colon health benefits of plant-derived exosome-like nanoparticles via
modulating gut microbiota and immunity
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  Authors: Yanhui Han Xiaojing Guo Zhengmei Ji Yuxin Guo Wenjun Ma Hengjun Du Yurong Guo Hang Xiao a College of Food Engineering; Nutritional Science, Shaanxi Normal University, Xi’an, PR Chinab Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi’an, PR Chinac Department of Food Science, University of Massachusetts, Amherst, MA, USAd Key Laboratory of Shaanxi Province for Craniofacial Precision Medicine Research, College of Stomatology, Xi’an Jiaotong University, Xi’an, PR China
  Pages: 1 - 21
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-19T01:21:40Z
  DOI: 10.1080/10408398.2025.2479066
The potential of plasma-activated water in safe and sustainable food
production: a comprehensive review of recent advances and future trends
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  Authors: Fanglei Zou Miao Yang Junhua Wu Liangju Wang Hongying Wang College of Engineering; China Agricultural University, Beijing, China
  Pages: 1 - 25
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-16T01:41:35Z
  DOI: 10.1080/10408398.2025.2477799
Unleashing the potential of biotechnological strategies for the
sustainable production of microalgal polysaccharides
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  Authors: Srinivasan Balamurugan Da-Wei Li Xiang Wang Hong-Ye Li a Department of Biotechnology; School of Bioengineering, SRM Institute of Science Red Tide Prevention of Guangdong Higher Education Institutes, Jinan University, Guangzhou, China
  Pages: 1 - 18
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-14T12:00:52Z
  DOI: 10.1080/10408398.2025.2475240
Recent advances in improving anthocyanin stability in black carrots
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  Authors: Damla Ezgi Uzun Tugce Ceyhan Merve Tomas Esra Capanoglu a Department of Food Engineering; Faculty of Chemical Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiyeb Department of Food Engineering, Faculty of Engineering, Istanbul Aydın University, Küçükçekmece, Istanbul, Türkiye
  Pages: 1 - 23
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-13T05:11:42Z
  DOI: 10.1080/10408398.2025.2469774
Association between vitamin D level and risk of type 2 diabetes: a
systematic review of Mendelian Randomization studies
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  Authors: Kexin Sun Yunan Chen Hugh Simon Hung San Lam Edmund Anthony Severn Nelson Alice Pik-Shan Kong Shiu Lun Au Yeung Lai Ling Hui a Department of Pediatrics; The Chinese University of Hong Kong, Hong Kong SAR, Chinab Department of Food Science Nutrition, The Hong Kong Polytechnic University, Hong Kong SAR, Chinac School of Medicine, The Chinese University of Hong Kong, Shenzhen, Guangdong, Chinad Department of Medicine & Therapeutics, The Chinese University of Hong Kong, Hong Kong SAR, Chinae Li Ka Shing Institute of Health Science, The Chinese University of Hong Kong, Hong Kong SAR, Chinaf School of Public Health, LKS Faculty of Medicine, The University of Hong Kong, Hong Kong SAR, China
  Pages: 1 - 10
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-12T03:21:43Z
  DOI: 10.1080/10408398.2025.2466758
The human gut microbiota and uric acid metabolism: genes, metabolites, and
diet
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  Authors: Lei Sun Min Zhang Jianxin Zhao Wei Chen Gang Wang a State Key Laboratory of Food Science; Technology, Jiangnan University, Wuxi, Jiangsu, Chinac National Engineering Research Centre for Functional Food, Jiangnan University, Wuxi, Jiangsu, Chinad (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou, China
  Pages: 1 - 21
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-11T02:02:14Z
  DOI: 10.1080/10408398.2025.2475238
Porous starch: enhancing functional properties using non-thermal
technologies
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  Authors: Mayang Gitta Pawitra Peter J. Torley Asgar Farahnaky Mahsa Majzoobi Food Technology; Nutrition, School of Science, RMIT University, Melbourne, Australia
  Pages: 1 - 18
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-11T01:14:09Z
  DOI: 10.1080/10408398.2025.2474727
Glycaemic impact of tomato bioactive compounds: mechanisms, clinical
evidence, and future directions
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  Authors: Marina Corrado Maria Pérez Anna Vallverdú-Queralt Rosa Maria Lamuela-Raventós a Department of Nutrition; Food Science Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
  Pages: 1 - 23
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-10T02:00:55Z
  DOI: 10.1080/10408398.2025.2474177
Intergenerational inheritance of quercetin-induced abnormal immunity in
mice
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  Authors: Xuanyu Zheng Wenqi Huang Mohamed A. Farag Jianbo Xiao Chunlin Li a College of Life Science; Safety of Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
  Pages: 1 - 12
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-09T06:11:45Z
  DOI: 10.1080/10408398.2025.2474181
Polysaccharide-based high barrier food packaging film: design and
application
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  Authors: Jing Guo Keying Ding Shengzi Li Shanshan Li Peng Jin Yonghua Zheng Zhengguo Wu a College of Food Science; Chemical Engineering, Guangdong Pharmaceutical University, Zhongshan, China
  Pages: 1 - 20
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-09T06:03:56Z
  DOI: 10.1080/10408398.2025.2476118
Marine-derived compounds applied in osteoarthritis: function, challenges
and future prospects
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  Authors: Hui Kong Juan-juan Han Yuan-yuan Bian Xin-an Zhang a College of Exercise; Health, Shenyang Sport University, Shenyang, Chinab College of Food Science, Shenyang Agricultural University, Shenyang, China
  Pages: 1 - 22
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-09T05:47:14Z
  DOI: 10.1080/10408398.2025.2477204
Advances of Vis/NIRS and imaging techniques assisted by AI for tea
processing
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  Authors: Dengshan Li Quansheng Chen Qin Ouyang Zhonghua Liu a School of Food; Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, P.R. China
  Pages: 1 - 19
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-07T04:11:52Z
  DOI: 10.1080/10408398.2025.2474183
Biomarkers of (poly)phenol intake: a systematic review
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  Authors: Yong Li Yifan Xu Marilyn Nash Qi Yue Melis Sevim Claudine Manach Rachel Gibson Ana Rodriguez-Mateos a Department of Nutritional Sciences; School of Life Course Medicine, King’s College London, London, UKb Human Nutrition Unit, Université Clermont Auvergne, INRAE, Clermont-Ferrand, France
  Pages: 1 - 28
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-07T03:37:24Z
  DOI: 10.1080/10408398.2025.2469770
Exploring seed-based upcycled oils: types, extraction processes, and
emerging applications
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  Authors: Zhiyi Lin Simona Grasso School of Agriculture; Food Science, University College Dublin, Dublin, Ireland
  Pages: 1 - 20
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-07T03:26:01Z
  DOI: 10.1080/10408398.2025.2472895
Key roles of milk-derived extracellular vesicles in intestinal tract, with
special emphasis on microRNAs in extracellular vesicles
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  Authors: Xue Bai Jingwen Shang Hong Yu Chunshuang Wu Xinping Chen Xiqing Yue Mei Yang College of Food Science; Shenyang Agricultural University, Shenyang, PR China
  Pages: 1 - 23
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-06T12:01:32Z
  DOI: 10.1080/10408398.2025.2473623
Anti-inflammatory and antioxidant effects of anthocyanins in Nonalcoholic
fatty liver disease (NAFLD): a systematic review of in vivo studies
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  Authors: Kelly Aparecida Dias Lívya Alves Oliveira Stephanie Michelin Santana Pereira Lívia Carvalho Sette Abrantes Laura Célia Oliveira de Souza Vicente Reggiani Vilela Gonçalves Ceres Mattos Della Lucia a Department of Nutrition; Health, Universidade Federal de Viçosa, Viçosa, MG, Brazilb Department of General Biology, Universidade Federal de Viçosa, Viçosa, MG, Brazil
  Pages: 1 - 18
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-06T07:25:09Z
  DOI: 10.1080/10408398.2025.2472882
Recent advances in gellan gum-based films and its application in
sustainable food packaging: a review
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  Authors: Zixuan Li Saroat Rawdkuen Tao Fei Wanli Zhang a School of Food Science; Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-03-06T06:07:09Z
  DOI: 10.1080/10408398.2025.2466747
Impact of technological processing on the bioavailability of omega-3 fatty
acids in fish oil: a review
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  Authors: Juan J. Martín-Olmedo Lucas Jurado-Fasoli a Department of Physiology; Faculty of Medicine, University of Granada, Granada, Spainb Department of Physical Health University Research Institute (iMUDS), University of Granada, Granada, Spain
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  Citation: Critical Reviews in Food Science and Nutrition
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Decrypting the messages in the matrix: The proceedings of a symposium on
dairy food matrix science and public health opportunities
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  Authors: Kevin B. Comerford Allison L. Unger Christopher J. Cifelli Emma Feeney Sylvia Rowe Connie Weaver Katie Brown a California Dairy Research Foundation; Davis, California, USAb OMNI Nutrition Science, Davis, California, USAc National Dairy Council, Rosemont, Illinois, USAd Institute of Food Associates Consulting LLC, Colorado Springs, Colorado, USA
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Exploring the structures and molecular mechanisms of bioactive compounds
from marine foods for hyperuricemia prevention: a systematic review
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  Authors: Wenya Meng Jing Zhang Hu Hou Long Yu Ping Dong a School of Food Science; Public Health, Flinders University, Adelaide, Australia
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The effect of total and partial meal replacements on obesity: a systematic
review and meta-analysis of randomized controlled trials
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  Authors: Mingguang Yan Yan Hu Weibing Yin Jiang Zhu Xi Lai a Department of Clinical Laboratory; The First People’s Hospital of Shangqiu, Shangqiu, Chinab Department of Child Health Care, Guangzhou Women Children’s Medical Center, Guangzhou Medical University, Guangdong Provincial Clinical Research Center for Child Health, Guangzhou, China
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Alternative biological functions of lactose: a narrative review
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  Authors: Augusto Anguita-Ruiz Hassan Vatanparast Corinna Walsh Giovanni Barbara Sharon Natoli Bronwyn Eisenhauer Jaime Ramirez-Mayans G. Harvey Anderson Mathilde Guerville Amandine Ligneul Angel Gil a ISGlobal; Barcelona, Spainb CIBEROBN (Physiopathology of Obesity Food Technology “José Mataix,” Biomedical Research Center, University of Granada, Granada, Spainm Biosanitary Research Institute IBS.GRANADA, Granada University Hospital Complex, Granada, Spain
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-02-27T10:42:01Z
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Progress and challenges in thermal inactivation of norovirus in oysters
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  Authors: Razieh Sadat Mirmahdi Naim Montazeri a Food Science; Human Nutrition Department, University of Florida, Gainesville, FL, USAb Global Food Systems Institute, University of Florida, Gainesville, FL, USA
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  Citation: Critical Reviews in Food Science and Nutrition
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Can lab-grown milk be a novel trend in the dairy industry'
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  Authors: Carini Aparecida Lelis Thiago da Silveira Alvares Carlos Adam Conte Junior a Center for Food Analysis (NAL); Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro, Brazilb Food Nutrition Institute, Multidisciplinary Center, Nutrition Institute, Federal University of Rio de Janeiro, Macaé, Rio de Janeiro, Brazil
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-02-25T06:48:40Z
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Revisiting fermented buckwheat: a comprehensive examination of strains,
bioactivities, and applications
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  Authors: Huan Guo Hang Li Yue Xiao Ding-Tao Wu Ren-You Gan Zhiliang Kang Yina Huang Hong Gao a College of Biomass Science; Electrical Engineering, Sichuan Agricultural University, Ya’an, Sichuan, P. R. China
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Microalgae-derived astaxanthin: bioactivities, biotechnological approaches
and industrial technologies for its production
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  Authors: Jim Junhui Huang Qun Xie Shaoling Lin Wenwen Xu Peter Chi Keung Cheung a Food; Forestry University, Fuzhou, Fujian Province, People’s Republic of Chinae School of Basic Medical Sciences, Guangzhou Medical University, Guangzhou, Guangdong Province, People’s Republic of China
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A comprehensive review of analytical techniques for spice quality and
safety assessment in the modern food industry
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  Authors: Nana Adwoa Nkuma Johnson Selorm Yao-Say Solomon Adade John-Nelson Ekumah Bridget Ama Kwadzokpui Jiaying Xu Yi Xu Quansheng Chen a College of Ocean Food; Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
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  Citation: Critical Reviews in Food Science and Nutrition
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Food-grade titanium dioxide exposure between age groups and in global
regions: a systematic review and meta-analysis
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  Authors: Nicolaj S. Bischoff Marina R. Bussi Simone G. Van Breda Shahab Jolani Dick T. H. M. Sijm Theo M. de Kok Jacco J. Briedé a Department of Translational Genomics; GROW Research Institute for Oncology Consumer Product Safety Authority, Utrecht, The Netherlands
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  Citation: Critical Reviews in Food Science and Nutrition
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Reassessing the sustainability promise of cultured meat: a critical review
with new data perspectives
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  Authors: Mahya Tavan Nick W. Smith Warren C. McNabb Paul Wood a Sustainable Nutrition Initiative®; Riddet Institute, Massey University, Palmerston North, New Zealandb Department of Microbiology, Monash University, Melbourne, Victoria, Australia
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Food-derived alcohol dehydrogenase activating peptides: production,
identification, structure-activity relationship, and mechanism of action
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  Authors: Mengyao Li Junjia Zhang Lilin Cheng Xiaoyu Chen Xinya Yin Ling Zhu Hui Zhang Gangcheng Wu a National Engineering Research Center for Functional Food; Collaborative Innovation Center of Food Safety Technology, Henan Agricultural University, Zhengzhou, Henan, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-02-18T06:53:54Z
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Resilient foods for preventing global famine: a review of food supply
interventions for global catastrophic food shocks including nuclear winter
and infrastructure collapse
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  Authors: Juan B. García Martínez Jeffray Behr Joshua Pearce David Denkenberger a Alliance to Feed the Earth in Disasters (ALLFED); Lafayette, CO, USAb Observatorio de Riesgos Catastróficos Globales (ORCG), Towson, MD, USAc Department of Electrical & Computer Engineering, Ivey School of Business, Western University, London, Canadad Department of Mechanical Engineering, University of Canterbury, Christchurch, New Zealand
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  Citation: Critical Reviews in Food Science and Nutrition
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Barley fermentation on nutritional constituents: structural changes and
structure–function correlations
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  Authors: Yufeng He Tao Liu Danaè S. Larsen Yuexin Lei Manchun Huang Lin Zhu Maria Daglia Xiang Xiao a School of Food; Safety, Jiangsu University, Zhenjiang, China
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  Citation: Critical Reviews in Food Science and Nutrition
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Nano-targeted delivery system: a promising strategy of anthocyanin
encapsulation for treating intestinal inflammation
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  Authors: Hao Zhong Xin Luo Abdullah Xiaofeng Liu Muhammad Hussain Rongfa Guan College of Food Science; Technology, Zhejiang University of Technology, Hangzhou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-02-08T01:48:15Z
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Psychobiotics and the gut-brain axis: advances in metabolite
quantification and their implications for mental health
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  Authors: Vincent Owusu Kyei-Baffour Akshay Kumar Vijaya Aurelijus Burokas Eric Banan-Mwine Daliri Department of Biological Models; Institute of Biochemistry, Life Sciences Center, Vilnius University, Vilnius, Lithuania
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-02-05T11:02:15Z
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Personalized nutrition: perspectives on challenges, opportunities, and
guiding principles for data use and fusion
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  Authors: Sharon M. Donovan Mariette Abrahams Joshua C. Anthony Ying Bao Maribel Barragan Kate M. Bermingham Gil Blander Anna-Sigrid Keck Bruce Y. Lee Kristin M. Nieman Jose M. Ordovas Victor Penev Machiel J. Reinders Kris Sollid Sumeet Thosar Barbara L. Winters a Personalized Nutrition Initiative; Carl R. Woese Institute for Genomic Biology, Genomics Laboratory, JM-USDA-Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USAj Edamam, LLC, New York, NY, USAk Wageningen University & Research, Wageningen Social & Economic Research, the Hague, the Netherlandsl International Food Information Council, Washington, DC, USA
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  Citation: Critical Reviews in Food Science and Nutrition
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Regulatory mechanisms of the probiotic-targeted gut–liver axis for the
alleviation of alcohol-related liver disease: a review
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  Authors: Feiyu Yang Xiangfei Li Jing Sun Xinyi Pang Quancai Sun Yingjian Lu a College of Food Science; Food Sciences, Florida State University, Tallahassee, FL, USA
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  Citation: Critical Reviews in Food Science and Nutrition
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Overview: the food matrix and its role in the diet
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  Authors: Connie M. Weaver D. Ian Givens a School of Exercise; Health, Earley Gate, University of Reading, Reading, UK
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Flavonoids and their metal complexes as potential agents for diabetes
mellitus with future perspectives
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  Authors: Shuang Lv Zhenbao Zhu Hang Xiao a School of Food Science; Technology, Xi’an, Chinab Department of Food Science, University of Massachusetts, Amherst, USA
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  Citation: Critical Reviews in Food Science and Nutrition
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Immunomodulatory functions of algal bioactive compounds
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  Authors: Nan Jia Shuangtao Zhang Ruoxin Chen Xinxin He Congjie Dai Hesham R. El-Seedi Weichao Chen Chao Zhao a State Key Laboratory of Mariculture Breeding; Key Laboratory of Marine Biotechnology of Fujian Province, Fujian Agriculture Safety, Jiangsu University, Zhenjiang, Chinah Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah, Saudi Arabia
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-02-04T08:36:14Z
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Correction
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  PubDate: 2025-02-04T06:41:26Z
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Development of special nutritional balanced food 3D printing products
based on the mixing of animals/plants materials: research progress,
applications, and trends
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  Authors: Yonggan Zhao Min Zhang Bhesh Bhandari Chunli Li a State Key Laboratory of Food Science; Food Sciences, University of Queensland, Brisbane, QLD, Australia
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-02-03T09:15:00Z
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Light-based improvement technology for postharvest fruits and vegetables
flavor and regulation mechanism: a review
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  Authors: Yafei Wang Yunting Li Yao Feng Zhenshan Hou Rongrong Xia Zijian Wang Naizhu Liu Aijuan Pan Xina Cong Guanlin Qian Miao Yan Heran Xu Song Pan Guang Xin College of Food Science; Shenyang Agricultural University, Shenyang, Liaoning, China
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  PubDate: 2025-01-31T05:11:04Z
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The antibacterial activity of endolysins against food-borne pathogenic
bacteria in vitro and foods
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  Authors: Javad Aliakbarlu Leila Manafi Negar Mortazavi Lin Lin Ata Kaboudari a Department of Food Hygiene; Food Hygiene, Faculty of Veterinary Medicine, Lorestan University, Khorramabad, Iran
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Mechanistic and bibliometric insights into RpoS-mediated biofilm
regulation and its strategic role in food safety applications
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  Authors: Shirin Akter Md. Ashikur Rahman Md. Ashrafudoulla A.G.M.Sofi Uddin Mahamud Md Anamul Hasan Chowdhury Sang-Do Ha a Food Safety; Technology University, Gopalganj, Bangladeshd Bangladesh Fisheries Research Institute, Mymensingh, Bangladeshe National Institutes of Health, Bethesda, MD, USAf Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-29T05:12:37Z
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Innovative approaches for enzyme immobilization in milk processing:
advancements and industrial applications
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  Authors: Mati Ullah Khan Anum Farid Shuang Liu Limin Zhen Kamal Alahmad Zhiwei Chen Ling Kong a School of Agriculture Engineering; Medicine, Shandong University of Technology, Zibo, P.R. China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-22T03:21:00Z
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Digestion of food proteins: the role of pepsin
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  Authors: Mengxiao Yang Zhi Yang David W. Everett Elliot Paul Gilbert Harjinder Singh Aiqian Ye a Riddet Institute; Massey University, Palmerston North, New Zealandb Department of Human Nutrition, Food Food Sciences, The University of Queensland, Brisbane, Queensland, Australia
  Pages: 1 - 22
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-21T03:45:43Z
  DOI: 10.1080/10408398.2025.2453096
The ant that may well destroy a whole dam: a systematic review of the
health implication of nanoplastics/microplastics through gut microbiota
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  Authors: Kun Chen Lei Wang Jingyang Liu Hao Zheng Xiaomeng Wu Xiaojun Liao a College of Food Science; Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory of Food Non-Thermal Processing, Beijing, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-20T12:32:03Z
  DOI: 10.1080/10408398.2025.2453632
The impact of oleuropein, hydroxytyrosol, and tyrosol on cardiometabolic
risk factors: a meta-analysis of randomized controlled trials
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  Authors: Oleg Frumuzachi Helena Kieserling Sascha Rohn Andrei Mocan a Department of Food Chemistry; Veterinary Medicine, Cluj-Napoca, Romania
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-20T05:52:30Z
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Advances in micro- and nano- delivery systems for increasing the
stability, bioavailability and bioactivity of coenzyme Q10
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  Authors: Ruoxuan Hong Yahong Han Shuai Chen a Hubei Key Laboratory for Processing; Engineering, Wuhan Polytechnic University, Wuhan, Hubei, Chinab School of Public Health, Wuhan University, Wuhan, Hubei, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-17T07:27:23Z
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Recent updates on plant protein-based dairy cheese alternatives: outlook
and challenges
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  Authors: Elham Alehosseini Paul L. H. McSweeney Song Miao a Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork, Irelandb School of Food Nutritional Sciences, University College Cork, Cork, Ireland
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-17T04:23:56Z
  DOI: 10.1080/10408398.2025.2452356
Promising mass spectrometry imaging: exploring microscale insights in food
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  Authors: Xinyu Cao Peixu Cong Yu Song Yanjun Liu Changhu Xue Jie Xu State Key Laboratory of Marine Food Processing; Engineering, Ocean University of China, Qingdao, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-16T12:24:49Z
  DOI: 10.1080/10408398.2025.2451189
Influence of dietary protein and fiber intake interactions on the human
gut microbiota composition and function: a systematic review and network
meta-analysis of randomized controlled trials
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  Authors: Ian En Kai Mak Yueying Yao Magdeline Tao Tao Ng Jung Eun Kim a Department of Food Science; Technology, National University of Singapore, Singapore, Singaporeb National University of Singapore Libraries, National University of Singapore, Singapore, Singapore
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-16T09:22:36Z
  DOI: 10.1080/10408398.2025.2452362
Ginsenoside, a potential natural product against liver diseases: a
comprehensive review from molecular mechanisms to application
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  Authors: Shiyan Shang Haixia Yang Linlin Qu Daidi Fan Jianjun Deng a Shaanxi Key Laboratory of Degradable Biomedical Materials; Shaanxi R&D Center of Biomaterials Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
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A critical review of synthetic novel foods within the European regulation:
proposed classification, toxicological concerns and potential health
claims
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  Authors: Ricardo López-Rodríguez Johanne Vermetten Laura Domínguez Virginia Fernández-Ruiz Montaña Cámara Nutrition; Food Science department, Faculty of Pharmacy, University Complutense de Madrid, Madrid, Spain
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Innovative applications of bio-inspired technology in bio-based food
packaging
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  Authors: Jiaqi Zhong David Julian McClements Kuang He Zipei Zhang Ruojie Zhang Chao Qiu Jie Long Xing Zhou Jianwei Zhao Zhengyu Jin Long Chen a School of Food Science; Resources, Jiangnan University, Wuxi, China
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Seaweeds-derived proteins and peptides: preparation, virtual screening,
health-promoting effects, and industry applications
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  Authors: Lu Wang Lang Wang Xiaoze Liu Xue Lin Tao Fei Weimin Zhang a School of Food Science; Functional Food of Hainan Province, Hainan University, Haikou, P.R. China
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  Citation: Critical Reviews in Food Science and Nutrition
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Plant-based cheese analogs: structure, texture, and functionality
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  Authors: Didem Sözeri Atik Thom Huppertz a Department of Food Science; Nutritional Sciences, University College Cork, Cork, Irelandc FrieslandCampina, Amersfoort, The Netherlands
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  Citation: Critical Reviews in Food Science and Nutrition
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Recent advances in electrospray encapsulation of probiotics: influencing
factors, natural polymers and emerging technologies
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  Authors: Haifu Jia Yuanyuan Li Yueling Tian Nan Li Miao Zheng Wei Zhang Yujun Jiang Qianyu Zhao Chaoxin Man Key Laboratory of Dairy Science; Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
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Exploring the health benefits of food bioactive compounds from a
perspective of NLRP3 inflammasome activation: an insight review
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  Authors: Yabo Li Xinyi Wang Ying Ren Bei-Zhong Han Yansong Xue a Beijing Laboratory for Food Quality; Nutritional Engineering, China Agricultural University, Beijing, China
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Mechanisms of thermal, acid, desiccation and osmotic tolerance of
Cronobacter spp.
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  Authors: Yanfei Yan Mengyuan Cao Jiaqi Ma Jia Suo Xiaobao Bai Wupeng Ge Xin Lü Qiang Zhang Jia Chen Shenghui Cui Baowei Yang a College of Food Science; Drug Control, Beijing, China
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A comprehensive review of postharvest quality and non-thermal preservation
techniques for functional mushrooms
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  Authors: N. Parvathy Nayana C. S. Ramya T. V. Arun Kumar Pramod P. Aradwad Anamika Thakur Pramod Kumar Sahoo a Division of Agricultural Engineering; ICAR-Indian Agricultural Research Institute, New Delhi, Indiab Leibniz Institute for Agricultural Engineering Post Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
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  Citation: Critical Reviews in Food Science and Nutrition
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Advancements in Lactiplantibacillus plantarum: probiotic characteristics,
gene editing technologies and applications
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  Authors: Zhiqi Zhang Haorui Niu Qiu Qu Dingming Guo Xuchun Wan Qianqian Yang Zihao Mo Siyu Tan Qian Xiang Xue Tian Hongju Yang Zhi Liu a Department of Biotechnology; College of Life Science Technology, Wuhan, Chinab Division of geriatric Gastroenterology, The First Affiliated Hospital of Kunming Medical University, Yunnan, Chinac Department of Biotechnology, Wuhan No. 2 High School, Wuhan, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2025-01-02T05:10:48Z
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Revalorization of fish viscera as a sustainable source of proteins, lipids
and polysaccharides in the food industry
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  Authors: Sirong Huang Binbin Yu Bei Wang Olugbenga P. Soladoye Soottawat Benjakul Yuhao Zhang Yu Fu a College of Food Science; Southwest University, Chongqing, Chinab Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-30T03:08:26Z
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Enhancing food safety and quality: multiplex detection using smart
nanostructured molecular logic technologies
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  Authors: Xinru Yu Hongbin Pu Da-Wen Sun a School of Food Science; Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin, Ireland
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  Citation: Critical Reviews in Food Science and Nutrition
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Recent progress in the source, extraction, activity mechanism and
encapsulation of bioactive essential oils
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  Authors: Lecheng Li Xiaojing Li David Julian McClements Zhengyu Jin Hangyan Ji Chao Qiu a State Key Laboratory of Food Science; Food Engineering, Nanjing Forestry University, Jiangsu, Chinac Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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  Citation: Critical Reviews in Food Science and Nutrition
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Novel foods in the European framework: benefits and risks
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  Authors: Monica Marilena Miazzi Maria Dellino Valentina Fanelli Isabella Mascio Domenica Nigro Claudio De Giovanni Cinzia Montemurro a Department of Soil; Plant Food Sciences (DISSPA), University of Bari Aldo Moro, Italyb Spin off Sinagri s.r.l, University of Bari Aldo Moro, Bari, Italyc Support Unit Bari, Institute for Sustainable Plant Protection, National Research Council of Italy (CNR), Bari, Italy
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-23T02:04:28Z
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Impact of conventional and emerging processing methods on alternative
breads– a comprehensive review and meta-analysis
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  Authors: Mariana Maçãs Bárbara Biduski Alessandro Ferragina Antonia AL dos Santos Melanie Huet Elke K. Arendt Eimear Gallagher a Department of Food Quality; Nutritional Sciences, University College Cork, Cork, Irelandc Department of Veterinary Science, University of Parma, Parma, Italyd Ashtown Enterprise, Teagasc Food Research Centre, Ashtown, Irelande ESIROI Université de la Réunion, Reunion Island, France
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  Citation: Critical Reviews in Food Science and Nutrition
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The effect of maternal dietary polyphenol consumption on offspring
metabolism
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  Authors: Jing Zhou Yaolin Ren Jie Yu Yuan Zeng Jing Ren Yifan Wu Qian Zhang Xinhua Xiao Key Laboratory of Endocrinology of National Health Commission; Diabetes Research Center of Chinese Academy of Medical Sciences, Department of Endocrinology, Peking Union Medical College Hospital, Peking Union Medical College, Chinese Academy of Medical Sciences, Beijing, China
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  Citation: Critical Reviews in Food Science and Nutrition
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Conversion of α-linolenic acid into n-3 long-chain polyunsaturated fatty
acids: bioavailability and dietary regulation
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  Authors: Lei Wang Chen Cheng Xiao Yu Liang Guo Xia Wan Jiqu Xu Xia Xiang Jing Yang Jingxuan Kang Qianchun Deng a Hubei Key Laboratory of Lipid Chemistry; Harvard Medical School, Boston, MA, USA
  Pages: 1 - 33
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-17T06:38:41Z
  DOI: 10.1080/10408398.2024.2442064
Efficacy and safety of dietary polyphenol administration as assessed by
hormonal, glycolipid metabolism, inflammation and oxidative stress
parameters in patients with PCOS: a meta-analysis and systematic review
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  Authors: Xian Jian Chen Shi Tongtong Xu Boya Liu Liyuan Zhou Lili Jiang Kuiran Liu Department of Obstetrics; Gynecology, Shengjing Hospital of China Medical University, Shenyang
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-17T05:38:46Z
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The effect of complementary foods on the colonic microbiota of weaning
infants: a systematic review
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  Authors: Vitor Geniselli da Silva Jacqueline Nicole Tonkie Nicole Clémence Roy Nick William Smith Clare Wall Marlena Cathorina Kruger Jane Adair Mullaney Warren Charles McNabb a School of Food Technology; Dietetics, The University of Auckland, Auckland, New Zealandf School of Health Sciences, Massey University, Palmerston North, New Zealandg AgResearch, Palmerston North, New Zealand
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  Citation: Critical Reviews in Food Science and Nutrition
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Structure and degradation dynamics of dietary pectin
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  Authors: Ecem Yüksel Remco Kort Alphons G. J. Voragen a Amsterdam Institute for Life; Environment (A-LIFE), Vrije University Amsterdam, Amsterdam, The Netherlandsb ARTIS-Micropia, Amsterdam, The Netherlandsc Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlandsd Keep Food Simple, Driebergen, The Netherlands
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-17T04:05:52Z
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Microbial collagenases: an updated review on their characterization,
degradation mechanisms, and current applications
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  Authors: Boya Gao Chunming Tan Dumila Roshani Ruoqiu Yang Zhihao Lv Pinglan Li Nan Shang a Beijing Laboratory for Food Quality; Nutritional Engineering, China Agricultural University, Beijing, Chinab School of Health, Jiangxi Normal University, Jiangxi, Chinac College of Engineering, China Agricultural University, Beijing, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-14T09:47:16Z
  DOI: 10.1080/10408398.2024.2438408
Structural characteristics, techno-functionalities, innovation
applications and future prospects of soybean β-conglycinin/glycinin: a
comprehensive review
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  Authors: Zhen Yang Dongze Li Liang Chen Weimin Zhang Lianzhou Jiang Zhaoxian Huang Tian Tian a School of Food Science; High-Efficiency Tropical Agriculture, Hainan University, Haikou, Chinad Hainan International Joint Research Center for High Value Processing of Tropical Protein Resources, Haikou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-14T04:29:19Z
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The relationship between acrylamide and neurodegenerative diseases: gut
microbiota as a new intermediate cue
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  Authors: Xinrui Xu Siyu Wei Mengyi Lin Fang Chen Xin Zhang Yuchen Zhu a College of Food Science; Engineering, Ningbo University, Ningbo, P. R. China
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  Citation: Critical Reviews in Food Science and Nutrition
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Advances in infrared spectroscopy and chemometrics for honey analysis: a
comprehensive review
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  Authors: Rita El Hajj Nathalie Estephan a Department of Chemistry; Heritage (AFEHH) Research Unit, Higher Center for Research, Holy Spirit University of Kaslik, Jounieh, Lebanonc ChemHouse Research Group, Montpellier, France
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-13T06:43:31Z
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Natural anti-adhesive components against pathogenic bacterial adhesion and
infection in gastrointestinal tract: case studies of Helicobacter pylori,
Salmonella enterica, Clostridium difficile, and diarrheagenic Escherichia
coli
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  Authors: Xiaoyu Bao Jianping Wu Department of Agricultural; Food Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-12T04:03:08Z
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The efficient green bio-manufacturing of Vitamin K2: design, production
and applications
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  Authors: Li-Yang Xu Yi-bin Qiu Xiao-mei Zhang Chang Su Jing-Song Shi Zheng-Hong Xu Hui Li a School of Life Sciences; Engineering, Sichuan University, Sichuan, PR China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-11T11:59:10Z
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Screening, identification, and application of aptamers against allergens
in food matrices
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  Authors: Chao Zhu Hongxia Du Hao Liu Hongwei Qin Mengmeng Yan Linsen Li Feng Qu a Institute of Quality Standard; Biotherapy, School of Life Science, Beijing Institute of Technology, Beijing, China
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  Citation: Critical Reviews in Food Science and Nutrition
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Food-derived umami peptides: bioactive ingredients for enhancing flavor
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  Authors: Yi Wu Yuyao Shi Zehui Qiu Jiahui Zhang Taiang Liu Wenzheng Shi Xichang Wang a College of Food Science; Technology, Shanghai Ocean University, Shanghai, Chinab Shanghai Totole Food Co., Ltd, Shanghai, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-10T08:07:05Z
  DOI: 10.1080/10408398.2024.2435592
Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial
hemp: regulation, production, extraction, nutraceutical properties, and
functionality
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  Authors: Anto Pradeep Raja Charles Bingcan Chen Jiajia Rao a Food Ingredients; Technology, University of Nebraska-Lincoln, Food Innovation Center, Lincoln, NE, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-10T07:45:34Z
  DOI: 10.1080/10408398.2024.2436130
Stability enhancement methods for natural pigments in intelligent
packaging: a review
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  Authors: Yun Wang Jiaqi Zhong David Julian McClements Zipei Zhang Ruojie Zhang Zhengyu Jin Long Chen a School of Food Science; Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-09T04:02:17Z
  DOI: 10.1080/10408398.2024.2437570
Postbiotics for the management of obesity, insulin resistance/type 2
diabetes and NAFLD. Beyond microbial viability
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  Authors: Laura Isabel Arellano-García María P. Portillo J. Alfredo Martínez Arnaud Courtois Iñaki Milton-Laskibar a Nutrition; Cardiometabolic Health, IMDEA-Food Institute (Madrid Institute for Advanced Studies), Campus of International Excellence (CEI) UAM+CSIC, Spanish National Research Council, Madrid, Spaine Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Villenave d’Ornon, Francef Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Gradignan, Franceg Centre Antipoison de Nouvelle Aquitaine, CHU de Bordeaux, Bordeaux, France
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  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-07T04:55:56Z
  DOI: 10.1080/10408398.2024.2437143
Preparation of protein-based aerogels and regulation and application of
their absorption properties: a review
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  Authors: Jilong Wang Xiaojing Li David Julian McClements Hangyan Ji Zhengyu Jin Chao Qiu a State Key Laboratory of Food Science; Food Engineering, Nanjing Forestry University, Nanjing, Chinac Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-07T04:33:57Z
  DOI: 10.1080/10408398.2024.2434964
Utilization of AI – reshaping the future of food safety, agriculture and
food security – a critical review
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  Authors: Jerina Rugji Zeki Erol Fulya Taşçı Laura Musa Ambreen Hamadani Migena Gjoni Gündemir Esa Karalliu Shahida Anusha Siddiqui a Department of Food Hygiene; Public Health, City University of Hong Kong, Hong Kongh Independent Researcher, Germany
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-07T04:13:58Z
  DOI: 10.1080/10408398.2024.2430749
Flavonoids and the gut microbiome: a powerful duo for brain health
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  Authors: Soroush Taherkhani Parisa Ahmadi Leila Roozbeh Nasiraie Atousa Janzadeh Maryam Honardoost Sanaz Sedghi Esfahani a Department of Physiology; School of Medicine, Iran University of Medical Sciences, Tehran, Iranb Immunology Research Center, Mashhad University of Medical Sciences, Mashhad, Iranc Neuromusculoskeletal Research Center, Iran University of Medical Sciences, Tehran, Irand Department of Food Science Research Center, Iran University of Medical Sciences, Tehran, Iranf Department of Molecular Biotechnology, Cell Science Research Center, Royan Institute for Biotechnology, ACECR, Isfahan, Iran
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-05T06:44:18Z
  DOI: 10.1080/10408398.2024.2435593
Effects of polyphenols on gut microbiota and inflammatory markers in
individuals with overweight or obesity: a systematic review and
meta-analysis of randomized controlled trials
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  Authors: Ting Mao Yizi Zhang Rakesh Kaushik Maneesha S. Mohan a Alfred Dairy Science Laboratory; Department of Dairy Biosystems Engineering, South Dakota State University, Brookings, South Dakota, USA
  Pages: 1 - 18
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-04T06:51:22Z
  DOI: 10.1080/10408398.2024.2436644
Impact of sodium intake on blood pressure, mortality and major
cardiovascular events: an umbrella review of systematic reviews and
meta-analyses
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  Authors: Qiuyu Yang Robin W. M. Vernooij Hongfei Zhu Gihad Nesrallah Chunyang Bai Qi Wang Ying Li Danni Xia Małgorzata M. Bała Sylwia Warzecha Mingyao Sun Ahmad Jayedi Sakineh Shab-Bidart Bei Pan Jinhui Tian Kehu Yang Long Ge Bradley C. Johnston a Department of Health Policy; Biostatistics, School of Public Health, Texas A&M University, College Station, TX, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-03T10:43:42Z
  DOI: 10.1080/10408398.2024.2434166
Site-specific impact of polyphenols on the gastrointestinal microbiome
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  Authors: Faezeh Ebrahimi Vigasini Subbiah Osman Tuncay Agar Alistair R. Legione Hafiz A. R. Suleria a School of Agriculture; Food Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria, Australiab Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria, Australiac Asia Pacific Centre for Animal Health, Melbourne Veterinary School, The University of Melbourne, Parkville, Victoria, Australia
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-03T04:38:13Z
  DOI: 10.1080/10408398.2024.2434961
Research progress on the application of aptamer optimization technology
and portable sensing devices in food safety detection
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  Authors: Yadi Qin Jing Shen Yanan Qin Bubiajiaer Hayilati Jun Yao Minwei Zhang a School of Pharmacy; Xinjiang Medical University, Urumqi, Chinab Department of Pharmacy, The First Affiliated Hospital of Xinjiang Medical University, Urumqi, Chinac Key Laboratory of Clinical Drug Research in Xinjiang, The First Affiliated Hospital of Xinjiang Medical University, Urumqi, Chinad College life science & technology, Xinjiang University, Wulumuqi, China
  Pages: 1 - 33
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-03T03:41:38Z
  DOI: 10.1080/10408398.2024.2436647
Emerging perspectives on analytical techniques and machine learning for
food metabolomics in the era of industry 4.0: a systematic review
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  Authors: Salman Taheri Jelmir Craveiro de Andrade Carlos Adam Conte-Junior a Center for Food Analysis (NAL); Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazilb Laboratory of Advanced Analysis in Biochemistry Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazilc Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazild Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
  Pages: 1 - 27
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-02T03:54:42Z
  DOI: 10.1080/10408398.2024.2435597
Recent advances in natural peptide-based cryoprotectants in food industry:
from source to application
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  Authors: Lei Chen Songyi Lin Na Sun a SKL of Marine Food Processing & Safety Control; National Engineering Research Center of Seafood, School of Food Science Technology, Dalian Polytechnic University, Dalian, Chinab Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian, China
  Pages: 1 - 17
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-12-01T02:41:56Z
  DOI: 10.1080/10408398.2024.2436133
Identifying sustainable foods from among those culturally acceptable by
Portuguese children and adolescents (3–17 years old)
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  Authors: Mariana Rei Carla Walker Aoife Bergin John Kearney Sara Rodrigues a Faculdade de Ciências da Nutrição e Alimentação; Universidade do Porto, Porto, Portugalb EPIUnit – Instituto de Saúde Pública, Universidade do Porto, Porto, Portugalc Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), Universidade do Porto, Porto, Portugald Faculdade de Medicina, Universidade do Porto, Porto, Portugale School of Biological, Health Sport Sciences, Technological University Dublin, Dublin, Irelandf School of Medicine Trinity College, University of Dublin, Dublin, Ireland
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-29T11:25:57Z
  DOI: 10.1080/10408398.2024.2431205
Novel strategies for efficiently detoxifying mycotoxins in plant-derived
foods inspired by non-thermal technologies and biological resources: a
review
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  Authors: Xingnan Wang Shiqi Li Yike Han Mengxin Hou Zhenpeng Gao College of Food Science; Engineering, Northwest A&F University, Yangling, Shaanxi, China
  Pages: 1 - 27
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-29T06:44:03Z
  DOI: 10.1080/10408398.2024.2434723
Unraveling the mysteries of melanoidins: insights into formation,
structure, and health potential in fermented blacken foods
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  Authors: Yanqing Zhang Wei Li Junbo Xie a College of Biotechnology; Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of Chinab College of Traditional Chinese Pharmacy, Tianjin University of Traditional Chinese Medicine, Tianjin, People’s Republic of China
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-29T06:24:06Z
  DOI: 10.1080/10408398.2024.2433610
The impact of maternal nutrition during preconception, pregnancy and
lactation on the ovarian reserve of offspring: a narrative review
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  Authors: Narges Izadi Nasrin Sharifi a Student Research Committee; Kashan University of Medical Sciences, Kashan, Iranb Research Center for Biochemistry Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-29T01:41:51Z
  DOI: 10.1080/10408398.2024.2434722
Dietary legumes and gut microbiome: a comprehensive review
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  Authors: Aslıhan Özdemir Zehra Buyuktuncer Faculty of Health Sciences; Department of Nutrition Dietetics, Hacettepe University, Ankara, Türkiye
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-28T05:08:14Z
  DOI: 10.1080/10408398.2024.2434725
Application research and progress of microalgae as a novel protein
resource in the future
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  Authors: S. L. Ma S. Sun T. Z. Li Y. J. Yan Z. K. Wang a Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, Chinab Amway (Shanghai) Innovation & Science Co; Ltd, Shanghai, Chinac Amway (China) Botanical R&D Center, Wuxi, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-27T07:36:18Z
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Impact of aging on the digestive system related to protein digestion
in vivo
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  Authors: Fenna Hinssen Marco Mensink Thom Huppertz Nikkie van der Wielen a Department of Human Nutrition; Research, Wageningen, The Netherlands
  Pages: 1 - 17
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-27T03:52:43Z
  DOI: 10.1080/10408398.2024.2433598
Microbial biofilms: a comprehensive review of their properties, beneficial
roles and applications
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  Authors: Nan Zhao Zhongyang Liu Xinyi Chen Ting Yu Fujie Yan Department of Food Science; Food Science, Zhejiang University, Hangzhou, China
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-23T12:21:09Z
  DOI: 10.1080/10408398.2024.2432474
Is it still meat' The effects of replacing meat with alternative
ingredients on the nutritional and functional properties of hybrid
products: a review
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  Authors: Joanna Tkaczewska Tanyaradzwa Mungure Robyn Warner a Department of Animal Product Technology; University of Agriculture in Kraków, Poland Kraków;b School of Agriculture, Food, Ecosystem Sciences, University of Melbourne, Parkville, Australia
  Pages: 1 - 20
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-23T03:29:04Z
  DOI: 10.1080/10408398.2024.2430750
Benefits of ultrasonic technology application in meat field and its
influential mechanism: a review
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  Authors: Jian Zhang Fidel Toldrá Dacheng Kang Lei Zhou Jingyu Wang Wangang Zhang Yonghong Hu a College of Food Science; Technology, Nanjing Agricultural University, Nanjing, P. R. Chinac Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spaind College of Life Sciences, Linyi University, Linyi, P. R. China
  Pages: 1 - 26
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-22T07:32:02Z
  DOI: 10.1080/10408398.2024.2429002
Exploring the dual role of anti-nutritional factors in soybeans: a
comprehensive analysis of health risks and benefits
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  Authors: Dakai Di Shudong He Rong Zhang Kuan Gao Min Qiu Xingjiang Li Hanju Sun Sophia Xue John Shi a School of Food; Agri-Food Canada, Guelph, Canada
  Pages: 1 - 18
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-19T06:01:09Z
  DOI: 10.1080/10408398.2024.2430757
The nutritional contribution and relationship with health of bread
consumption: a narrative review
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  Authors: Léa Ribet Amira Kassis Emma Jacquier Céline Monnet Mickaël Durand-Dubief Nabil Bosco a Lesaffre Institute of Science & Technology; Lesaffre International, Marcq-en-Barœul, Franceb Neat Science Consulting, Châtel-Saint-Denis, Fribourg, Switzerland
  Pages: 1 - 28
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-18T04:09:15Z
  DOI: 10.1080/10408398.2024.2428593
Cold plasma technology: does it have a place in food processing'
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  Authors: Holly Batt Jed W. Fahey a Department of International Health; Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USAb Department of Medicine, The Johns Hopkins University School of Medicine, Baltimore, MD, USAc Department of Psychiatry & Behavioral Sciences, The Johns Hopkins University School of Medicine, Baltimore, MD, USAd Department of Pharmacology Molecular Sciences, The Johns Hopkins University School of Medicine, Baltimore, MD, USAe iMIND Institute, The Johns Hopkins University School of Medicine, Baltimore, MD, USAf Institute of Medicine, University of Maine, Orono, ME, USA
  Pages: 1 - 11
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-11-04T05:33:07Z
  DOI: 10.1080/10408398.2024.2417182
Valorization of potato by-products as a source of plant proteins: novel
extraction techniques and potential applications
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  Authors: Zhipeng Hu Xianglu Zhu Gaoya Dong Joncer Naibaho Shay Hannon Da-Wen Sun Brijesh K. Tiwari a Department of Food Chemistry; Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
  Pages: 1 - 17
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-30T04:36:35Z
  DOI: 10.1080/10408398.2024.2419534
Exploring the potential of MFG-E8 in neurodegenerative diseases
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  Authors: Dan Li Wang Rongchun Weihong Lu Ying Ma School of Chemistry; Chemical Engineering, Harbin Institute of Technology, Harbin, China
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-29T06:41:49Z
  DOI: 10.1080/10408398.2024.2417800
Synthesis, characterization and application of microbial pigments in foods
as natural colors
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  Authors: Gopinath Mummaleti Toshifumi Udo Anand Mohan Fanbin Kong Department of Food Science; Technology, The University of Georgia, Athens, Georgia, USA
  Pages: 1 - 30
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-28T04:37:53Z
  DOI: 10.1080/10408398.2024.2417802
Opportunities and challenges of ultrasonic diagnostic techniques for
plant-based food monitoring: principle, machine system, and application
strategies
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  Authors: Jing Yan Yingling Zhang Zibin Jiao Lifan Song Zhijun Wang Qing Zhang Yaowen Liu Wen Qin a College of Food Science; Sichuan Agricultural University, Sichuan, People’s Republic of Chinab School of Biosystems Food Engineering, University College Dublin, Belfield, Dublin, Ireland
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-25T11:30:16Z
  DOI: 10.1080/10408398.2024.2418891
An overview of the potential of select edible Amazonian fruits and their
applications in dairy products
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  Authors: Bianca Cristina R. de Oliveira Carolina Pinto de Carvalho Martins Maria Eduarda M. Soutelino Ramon S. Rocha Adriano G. Cruz Eliane T. Mársico Adriana Cristina O. Silva Erick A. Esmerino a Department of Food Technology; Faculty of Veterinary, Fluminense Federal University (UFF) – Niterói, Rio de Janeiro, Brazilb Department of Food, Federal Institute of Education, Science Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
  Pages: 1 - 15
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-23T09:39:57Z
  DOI: 10.1080/10408398.2024.2417796
Recent research directions on functional royal jelly: highlights prospects
in food, nutraceutical, and pharmacological industries
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  Authors: Muhammad H. Alu’datt Doa’a Al-u’datt Taha Rababah Sana Gammoh Mohammad Alrosan Khalid Bani-Melhem Yasmeen Al-widyan Stan Kubow Dana AbuJalban Wesam Al Khateeb Mais Abubaker a Department of Nutrition; Human Nutrition, McGill University, Montreal, Quebec, Canadai Department of Biological Sciences, Yarmouk University, Irbid, Jordan
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-23T08:17:42Z
  DOI: 10.1080/10408398.2024.2418892
Prevalence and key determinants of the triple burden of childhood
malnutrition in Southeast Asian countries: a systematic review and
meta-analysis within an adapted socio-ecological framework
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  Authors: Pui Yee Tan Chong Ling Chan Somphos Vicheth Som Louise Dye J. Bernadette Moore Samantha Caton YunYun Gong a School of Food Science; Population Health, University of Sheffield, Sheffield, UK
  Pages: 1 - 15
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-23T04:40:51Z
  DOI: 10.1080/10408398.2024.2419539
Harnessing the nutritional profile and health benefits of millets: a
solution to global food security problems
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  Authors: Saikat Mazumder Debasmita Bhattacharya Dibyajit Lahiri Meivelu Moovendhan Tanmay Sarkar Moupriya Nag a Department of Food Technology; Guru Nanak Institute of Technology, Kolkata, Indiab Department of Biotechnology, Institute of Engineering Technical Sciences (SIMATS), Chennai, Indiae Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
  Pages: 1 - 22
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-22T07:05:09Z
  DOI: 10.1080/10408398.2024.2417801
CRISPR/Cas and Argonaute-powered lateral flow assay for pathogens
detection
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  Authors: Yaru Li Lu Zhao Long Ma Yunfeng Bai Feng Feng a School of Agriculture; Technology, Tianjin, China
  Pages: 1 - 23
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-22T05:51:48Z
  DOI: 10.1080/10408398.2024.2416473
Current perspectives on the use of milk fat globule membrane in infant
milk formula
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  Authors: Thomas C. France Elaine Kennedy Jonathan O’Regan David A. Goulding Nestlé Development Centre Nutrition; Wyeth Nutritionals Ireland, Askeaton, Co. Limerick, Ireland
  Pages: 1 - 16
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-21T06:27:52Z
  DOI: 10.1080/10408398.2024.2417791
Exploring resource competition by protective lactic acid bacteria cultures
to control Salmonella in food: an Achilles’ heel to target'
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  Authors: Ludovico Screpanti Nathalie Desmasures Margot Schlusselhuber Université de Caen Normandie; Université de Rouen Normandie, ABTE UR4651, Caen, France
  Pages: 1 - 15
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-18T06:00:34Z
  DOI: 10.1080/10408398.2024.2416467
The interplay of dietary mycotoxins and oncogenic viruses toward human
carcinogenesis: a scoping review
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  Authors: Thanos Mouchtaris Michailidis Sarah De Saeger Rita Khoueiry Grace A. Odongo Yasmine Bader Maarten Dhaenens Zdenko Herceg Marthe De Boevre a Faculty of Pharmaceutical Sciences; Centre of Excellence in Mycotoxicology Genomics Sciences, University of Birmingham, Birmingham, UKf Laboratory of Pharmaceutical Biotechnology, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
  Pages: 1 - 19
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-18T03:24:06Z
  DOI: 10.1080/10408398.2024.2414828
Impact of quinoa and food processing on gastrointestinal health: a
narrative review
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  Authors: Devin Connolly Jagrani Minj Kevin M. Murphy Patrick M. Solverson Bret M. Rust Franck Carbonero a Department of Nutrition; Soil Science, Washington State University, Pullman, Washington, USAc Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, Indiana, USAd School of Food Science, Washington State University, Spokane, Washington, USA
  Pages: 1 - 14
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-18T01:20:43Z
  DOI: 10.1080/10408398.2024.2416476
A comprehensive update on the immunoregulatory mechanisms of Akkermansia
muciniphila: insights into active ingredients, metabolites, and
nutrient-driven modulation
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  Authors: Lihua Mei Jiaxin Wang Yanling Hao Xiangfang Zeng Ying Yang Zhenlong Wu Yun Ji a State Key Laboratory of Animal Nutrition; Human Health, China Agricultural University, Beijing, China
  Pages: 1 - 18
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-10-16T05:08:29Z
  DOI: 10.1080/10408398.2024.2416481
Surface-enhanced Raman scattering based on noble metal nanoassemblies for
detecting harmful substances in food
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  Authors: Baojun Wang Yue Han Lu Zhang Zikuo Chen Wenqi Zhang Mengyu Ren Junling Shi Xiaoguang Xu Ying Yang a School of Quality; Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi’an, Chinae College of Traditional Chinese Medicine, Hebei University, Baoding, China
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  Citation: Critical Reviews in Food Science and Nutrition
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A critical examination of human data for the biological activity of
phenolic acids and their phase-2 conjugates derived from dietary
(poly)phenols, phenylalanine, tyrosine and catecholamines
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  Authors: Gary Williamson Michael N. Clifford a Department of Nutrition; Dietetics Medical Sciences, University of Surrey, Surrey, UK
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Deciphering the multifaceted effects of artificial sweeteners on body
health and metabolic functions: a comprehensive review and future
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  Authors: Qiang Liu Min Wang Yuting Hou Rui Chen Haixia Liu Tianlong Han Dengyong Liu a College of Food Science; Technology Backyard, Chaoyang, China
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Strategic manipulation of biofilm dispersion for controlling Listeria
monocytogenes infections
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  Authors: Junyi Zhang Jianxiong Hao Jingyi Wang Huiying Li Dandan Zhao College of Food Science; Technology, Shijiazhuang, China
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A review of the emerging technologies and systems to mitigate food fraud
in supply chains
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  Authors: Indika Fernando Jiangang Fei Stephen Cahoon Dugald C. Close a Australian Maritime College (AMC); University of Tasmania, Newnham, TAS, Australiab Tasmanian Institute of Agriculture (TIA), University of Tasmania, Hobart, TAS, Australia
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  PubDate: 2024-10-02T03:45:27Z
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Current status of technological advancement of ultrasound processing in
the food industry and its SWOT analysis
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  Authors: Gazia Nasir Sadaf Zaidi Sameer Ahmad Asfaq Farhana Mehraj Allai Faizan Ahmad Ayon Tarafdar a Department of Post Harvest Engineering; Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P, India
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Unveiling the antibacterial potential of anthocyanins – a comprehensive
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  Authors: Haotian Deng Xianjun Meng Bo Xue Lianwei Li a College of Chemistry; Processing, Shenzhen University, Shenzhen, Guangdong, Chinac College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, Chinad College of Life Engineering, Shenyang Institute of Technology, Fushun, Liaoning, China
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Dietary inflammation and vascular calcification: a comprehensive review of
the associations, underlying mechanisms, and prevention strategies
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  Authors: Xinhai Cui Wendi Wei Yuanlong Hu Zhiyuan Zhang Mengkai Lu Yunlun Li Jibiao Wu Chao Li a College of Traditional Chinese Medicine; Shandong University of Traditional Chinese Medicine, Jinan, Chinab Innovation Research Institute of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, Chinac First Clinical Medical College, Shandong University of Traditional Chinese Medicine, Jinan, China
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Effects of probiotics, prebiotics, and synbiotics on cardiometabolic risk
factors in children and adolescents with overweight or obesity: a
systematic review and Bayesian network meta-analysis
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  Authors: Liang Zhang Fang Wang Rui Wang Bowen Sun Peng Ju Liu a Department of Rehabilitation Medicine; Kyorin University School of Medicine, Tokyo, Japanb Department of Clinical Nutrition, Department of Health Medicine, Peking Union Medical College Hospital, Chinese Academy of Medical Science Peking Union Medical College, Beijing, PR Chinac Department of Linguistics, University of Manitoba, Winnipeg, Canada
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Functionalized metal-organic frameworks with biomolecules for sensing and
detection applications of food contaminants
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  Authors: Huanhuan Li Arul Murugesan Muhammad Shoaib Wei Sheng Quansheng Chen a School of Food; Biological Engineering, Jimei University, Xiamen, PR China
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  Citation: Critical Reviews in Food Science and Nutrition
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Effect of dietary intake of advanced glycation end products on biomarkers
of type 2 diabetes: a systematic review and meta-analysis
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  Authors: Xiaoxue Lu Rongrong Ma Jinling Zhan Xiaohua Pan Chang Liu Shuang Zhang Yaoqi Tian a State Key Laboratory of Food Science; Testing Center, Jiangnan University, Wuxi, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-25T03:19:04Z
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Advances in chlorogenic acid derived nanomaterials: designs and
applications
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  Authors: Niu Yun Fan Yingrun Wang Xuefeng Qiu Minghua Fan Jiangping a College of Food Science; Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-23T05:41:15Z
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Recent advance in nondestructive imaging technology for detecting quality
of fruits and vegetables: a review
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  Authors: Lijing Li Xiwu Jia Kai Fan a College of Life Science; Yangtze University, Jingzhou, Hubei, Chinab College of Food Science Technology, Yangtze University, Jingzhou, Hubei, China
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  PubDate: 2024-09-18T12:48:34Z
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Interventions in food business organisations to improve food safety
culture: a rapid evidence assessment
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  Authors: Seán McCallion Emma Beacom Moira Dean Michael Gillies Linda Gordon Alan McCabe Una McMahon-Beattie Lynsey Hollywood Ruth Price a Department of Hospitality; Health, School of Biomedical Sciences, Ulster University, Coleraine, UK
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Structure-activity relationships and activity enhancement techniques of
marine bioactive peptides (MBPs)
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  Authors: Cai-die Tang Jun-Hu Cheng Da-Wen Sun a School of Food Science; Food Science Centre, University College Dublin, National University of Ireland, Dublin, Ireland
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  Citation: Critical Reviews in Food Science and Nutrition
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Electromagnetic wave-based technology for ready-to-eat foods preservation:
a review of applications, challenges and prospects
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  Authors: Yuxin Zhang Zhiming Ma Jiaxin Chen Zhongshuai Yang Yue Ren Jing Tian Yuanlv Zhang Mei Guo Jiajun Guo Yating Song Yuqin Feng Guishan Liu a School of Food Science; Electrical Engineering, Ningxia University, Yinchuan, China
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  Citation: Critical Reviews in Food Science and Nutrition
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Biofortification as a food-based strategy to improve nutrition in
high-income countries: a scoping review
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  Authors: Boglarka Z. Gulyas Brenda Mogeni Peter Jackson Jenny Walton Samantha J. Caton a Sheffield Centre for Health And Related Research; Division of Population Health, School of Medicine Scaling, HarvestPlus, International Food Policy Research Institute, Washington, DC, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-13T12:44:24Z
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Strawberry (Fragaria x Ananassa) intake on human health and disease
outcomes: a comprehensive literature review
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  Authors: Prae Charoenwoodhipong Michelle L. Zuelch Carl L. Keen Robert M. Hackman Roberta R. Holt a Department of Nutrition; University of California Davis, Davis, California, USAb Division of Food Science Technology, Srinakharinwirot University, Nakhon Nayok, Thailand
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-12T06:33:59Z
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Natural preservatives used in foods: a review
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  Authors: Ana Elena Cedillo-Olivos Milagros Faridy Juárez-Chairez María Stephanie Cid-Gallegos Xariss Sánchez-Chino Cristian Jiménez-Martínez a Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Alcaldía Gustavo A. Madero, Méxicob Laboratorios de Inmunología y Biología Molecular, Unidad Académica de Ciencias Biológicas de la Universidad Autónoma de Zacatecas, Zacatecas, Méxicoc Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Gustavo A. Madero, Méxicod Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Villahermosa, México
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  Citation: Critical Reviews in Food Science and Nutrition
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The pectin metabolizing capacity of the human gut microbiota
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  Authors: Ecem Yüksel Alphons G. J. Voragen Remco Kort a Amsterdam Institute for Life; Environment (A-LIFE), Vrije Universiteit Amsterdam, Amsterdam, The Netherlandsb Keep Food Simple, Driebergen, The Netherlandsc Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlandsd ARTIS-Micropia, Amsterdam, The Netherlands
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-12T02:43:01Z
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Cadmium exposure in infants and children: toxicity, health effects,
dietary risk assessment and mitigation strategies
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  Authors: Nan Huang Baozhen Wang Shufang Liu Kebo Wang Ruike Wang Fengquan Liu Chen Chen a School of Public Health; Cheeloo College of Medicine, Shandong University, Jinan, Chinab Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control Prevention, Jinan, Chinac Department of Plant Pathology/Key Laboratory of Agricultural Microbiology, College of Agriculture, Guizhou University, Guiyang, China
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  Citation: Critical Reviews in Food Science and Nutrition
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Therapeutic potential of dietary bioactive compounds against
anti-apoptotic Bcl-2 proteins in breast cancer
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  Authors: Thripthi Nagesh Shenoy Abdul Ajees Abdul Salam Department of Atomic; Molecular Physics, Manipal Academy of Higher Education, Manipal, Karnataka, India
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  Citation: Critical Reviews in Food Science and Nutrition
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Toward food safety-driven process design: a systematic review and research
agenda
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  Authors: Gustavo Gregory Fernando Henrique Lermen Márcia Elisa Soares Echeveste a Graduate Program of Industrial Engineering; Federal University of Rio Grande do Sul, Porto Alegre, Brazilb Department of Industrial Engineering, State University of Paraná, Paranaguá, Brazilc Industrial Engineering Department, Universidad Tecnológica del Perú, Lima, Peru
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  Citation: Critical Reviews in Food Science and Nutrition
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Research progress on the regulatory mechanism of biofilm formation in
probiotic lactic acid bacteria
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  Authors: Yanhua Cui Dongqi Wang Lanwei Zhang Xiaojun Qu a Department of Food Nutrition; Engineering, Ocean University of China, Qingdao, Chinac Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-08T04:51:57Z
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The effects of vitamin D intake and status on symptom severity and
quality-of-life in adults with irritable bowel syndrome (IBS): a
systematic review and meta-analysis
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  Authors: Kelly C. Cara Salima F. Taylor Haya F. Alhmly Taylor C. Wallace a Friedman School of Nutrition Science; Policy, Tufts University, Boston, MA, USAb Clinical Nutrition Department, Collage of Applied Medical Sciences, Imam Abdulrahman bin Faisal University, Dammam, Saudi Arabiac Think Healthy Group, Inc, Washington, DC, USAd School of Medicine & Health Sciences, George Washington University, Washington, DC, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-05T02:29:59Z
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Smartphone-integrated visual inspection for enhancing agricultural product
quality and safety: a review
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  Authors: Lingyuan Xu A. M. Abd El-Aty Peipei Li Jia Li Jing Zhao Xingmei Lei Song Gao Yun Zhao Yongxin She Fen Jin Jing Wang Shuting Wang Lufei Zheng Bruce D. Hammock Maojun Jin a Institute of Quality Standard; UC Davis Comprehensive Cancer Center, University of California, Davis, CA, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-04T01:36:21Z
  DOI: 10.1080/10408398.2024.2398630
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing
conditions, biological activities and potential applications in the food
industry
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  Authors: Yuling Yang Hong Lin Xiaoting Fu State Key Laboratory of Marine Food Processing & Safety Control; College of Food Science Engineering, Ocean University of China, Qingdao, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-09-03T01:50:43Z
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Formation mechanism of off-flavor and the inhibition regulatory strategies
in the algal oil-loaded emulsions-a review
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  Authors: Xinshuo Wang Chunli Fan Xingwei Wang Tingting Feng Shuqin Xia Jingyang Yu a State Key Laboratory of Food Science; Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-31T05:47:03Z
  DOI: 10.1080/10408398.2024.2397451
Gut microbiome-targeted therapies and bone health across the lifespan: a
scoping review
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  Authors: Maahika Mehta Erin Hodgson Raylene A. Reimer Leigh Gabel a Human Performance Laboratory; Faculty of Kinesiology, University of Calgary, Calgary, Canadab McCaig Institute for Bone Molecular Biology, Cumming School of Medicine, University of Calgary, Calgary, Canada
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-31T05:24:57Z
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Nitrate: “the source makes the poison”
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  Authors: E. F. Bowles M. Burleigh A. Mira S. G. J. Van Breda E. Weitzberg B. T. Rosier a Department of Human Nutrition; School of Medicine, University of Glasgow, Glasgow, UKb Sport Pharmacology, Karolinska Institutet, Stockholm, Sweden
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-30T05:26:29Z
  DOI: 10.1080/10408398.2024.2395488
Targeting the outer membrane of gram-negative foodborne pathogens for food
safety: compositions, functions, and disruption strategies
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  Authors: Mengyuan Liu Jun-Hu Cheng Haigang Zhao Chongchong Yu Jingzhu Wu a School of Food Science; Business University, Beijing, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-30T04:30:29Z
  DOI: 10.1080/10408398.2024.2397462
Emerging production techniques and potential health promoting properties
of plant and animal protein-derived bioactive peptides
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  Authors: Cherise Elisha Prashant Bhagwat Santhosh Pillai Department of Biotechnology; Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-29T11:40:41Z
  DOI: 10.1080/10408398.2024.2396067
X-ray diffraction and its emerging applications in the food industry
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  Authors: Neeta S. Ukkunda P. Santhoshkumar R. Paranthaman J.A. Moses Computational Modeling; Management – Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-27T01:46:01Z
  DOI: 10.1080/10408398.2024.2395487
Extraction and application of lipids from edible insects
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  Authors: Ada Lorrana Medeiros Antunes Bruna Mara Aparecida de Carvalho Mesquita Francine Souza Alves da Fonseca Lorendane Millena de Carvalho Igor Viana Brandi Gleidson Giordano Pinto de Carvalho Jane Sélia dos Reis Coimbra a Federal University of Minas Gerais; Institute of Agricultural Sciences, Avenida Universitária, 1.000 – Bairro Universitário, Montes Claros, Minas Gerais, Brazilb Federal University of Recôncavo da Bahia, Center of Agricultural, Environmental Biological Sciences, Cruz das Almas, Bahia, Brazilc Department of Animal Science, Federal University of Bahia, Salvador, Bahia, Brazild Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-23T05:52:09Z
  DOI: 10.1080/10408398.2024.2394798
The influence of nutrition in nodular thyroid pathology: a systematic
review
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  Authors: Vanessa Neto Catarina Leitão Marta Estrela Margarida Fardilha Maria Teresa Herdeiro Alexandra Nunes a Department of Medical Sciences (DCM); Institute of Biomedicine (iBiMED), University of Aveiro, Aveiro, Portugalb Department of Social, Political Research (CEISUC), University of Coimbra, Coimbra, Portugald Health Sciences Research Center, University of Beira Interior (CICS-UBI), Covilhã, Portugal
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-20T05:55:29Z
  DOI: 10.1080/10408398.2024.2393201
The solid state and nanostructure of starch: Effects on starch
functionality
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  Authors: Henry A. Koekuyt Alejandro G. Marangoni Department of Food Science; University of Guelph, Guelph, Canada
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-20T03:49:35Z
  DOI: 10.1080/10408398.2024.2388279
Dietary fructose: from uric acid to a metabolic switch in pediatric
metabolic dysfunction-associated steatotic liver disease
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  Authors: Maria Felicia Faienza Eleonora Cognetti Ilaria Farella Alessandro Antonioli Sabrina Tini Valentina Antoniotti Flavia Prodam a Pediatric Unit; Department of Precision Ionian Area, Clinica Medica “A. Murri”, University of Bari “Aldo Moro”, Bari, Italyc Department of Health Science, University of Piemonte Orientale, Novara, Italyd Unit of Endocrinology, Department of Translational Medicine, University of Piemonte Orientale, Novara, Italy
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-19T10:02:39Z
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The growth-promoting effects of protein hydrolysates and their derived
peptides on probiotics: structure-activity relationships, mechanisms and
future perspectives
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  Authors: Lanyan Huang Yuwei Wu Yue Fan Yue Su Zihao Liu Jianling Bai Xinyu Zhao Ying Li Xinqiang Xie Jumei Zhang Moutong Chen Qingping Wu a Institute of Microbiology; Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety Safety of Microbial Food, Guangzhou, Chinab Guangzhou Institute of Chemistry, Chinese Academy of Sciences, Guangzhou, Chinac University of Chinese Academy of Sciences, Beijing, Chinad Guangdong Huankai Biotechnology Co., Ltd, Guangzhou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-18T06:46:16Z
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A comprehensive review of apigenin a dietary flavonoid: biological
sources, nutraceutical prospects, chemistry and pharmacological insights
and health benefits
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  Authors: Abhinav Singh Jagjit Singh Gulistan Parween Rakesh Khator Vikramdeep Monga Drug Design; Natural Products, Central University of Punjab, VPO-Ghudda, Bathinda, India
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-18T06:15:04Z
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The role of fiber in modulating plant protein-induced metabolic responses
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  Authors: Moona Partanen Petri Luhio Carlos Gómez-Gallego Marjukka Kolehmainen Institute of Public Health; Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-18T06:06:54Z
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A comprehensive review on natural sweeteners: impact on sensory
properties, food structure, and new frontiers for their application
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  Authors: Ilaria Benucci Claudio Lombardelli Marco Esti Department of Agriculture; Forestry Science (DAFNE), Tuscia University, via S. Camillo de Lellis snc, Viterbo, Italy
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-18T06:04:32Z
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The emerging role of biotechnological advances and artificial intelligence
in tackling gluten sensitivity
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  Authors: Lakshay Sharma Farhanur Rahman Rita A. Sharma a Department of Biological Sciences; Birla Institute of Technology & Science Pilani (BITS Pilani), Pilani, Indiab National Agri-Food Biotechnology Institute (NABI), Mohali, India
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-15T02:13:52Z
  DOI: 10.1080/10408398.2024.2392158
An encompassing review of meta-analyses and systematic reviews of the
effect of oats on all-cause mortality, cardiovascular risk, diabetes risk,
body weight/adiposity and gut health
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  Authors: Rebecca Mathews YiFang Chu a R Mathews; Associates, Hudson, Ohio, USAb Nutrition Sciences, PepsiCo Global R&D, Chicago, Illinois, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-14T12:30:40Z
  DOI: 10.1080/10408398.2024.2382352
Journey of dietary fiber along the gastrointestinal tract: role of
physical interactions, mucus, and biochemical transformations
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  Authors: Oliver W. Meldrum Gleb E. Yakubov a Lee Kong Chian School of Medicine; Nanyang Technological University, Singapore, Singaporeb Soft Matter Biomaterials Biointerfaces, School of Biosciences, University of Nottingham, Nottingham, UK
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-14T04:59:48Z
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Plant-derived exosome-like nanoparticles – from Laboratory to factory, a
landscape of application, challenges and prospects
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  Authors: Chaozhi Wei Mengyu Zhang Jintao Cheng Jinzhong Tian Guiling Yang Yuanxiang Jin a Biomanufacturing Research Institute of Xianghu Laboratory; Hangzhou, Chinab State Key Laboratory for Managing Biotic Bioengineering, Zhejiang University of Technology, Hangzhou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-11T02:26:02Z
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Myricetin ameliorates prediabetes through gut
microbiota–SCFAs–Gpr43 axis
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  Authors: Li Yang Yongchao Gao Jupeng Gong Qiaoling Su Zhen Guo Mohamed A. Farag Jianbo Xiao a Department of Pharmacy; Hunan Provincial People’s Hospital, the First Affiliated Hospital of Hunan Normal University, Changsha, Hunan, Chinab Department of Clinical Pharmacology, Xiangya Hospital, Central South University, Changsha, Chinac College of Food Science Food Science, Instituto de Agroecoloxía e Alimentación (IAA) – CITEXVI, Vigo, Spain
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-10T05:04:23Z
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A critical review of electrochemical and optical Vitamin B6 sensing:
evolution of biosensor platforms based on advanced nanosystems
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  Authors: Mir Hadi Banan Khojasteh Hessamaddin Sohrabi Mir Reza Majidi Department of Analytical Chemistry; Faculty of Chemistry, University of Tabriz, Tabriz, Iran
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-08T10:06:48Z
  DOI: 10.1080/10408398.2024.2386037
Efficacy of oral nicotinamide mononucleotide supplementation on glucose
and lipid metabolism for adults: a systematic review with meta-analysis on
randomized controlled trials
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  Authors: Jiaqi Zhang Eric Tsz-Chun Poon Stephen Heung-Sang Wong Department of Sports Science & Physical Education; The Chinese University of Hong Kong, Shatin, New Territory, Hong Kong
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-08T04:53:01Z
  DOI: 10.1080/10408398.2024.2387324
Probiotics intervention for type 2 diabetes mellitus therapy: a review
from proposed mechanisms to future prospects
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  Authors: Xue Li Yongjun Xia Xin Song Zhiqiang Xiong Lianzhong Ai Guangqiang Wang a School of Health Science; Technology, Shanghai, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-08T02:45:32Z
  DOI: 10.1080/10408398.2024.2387765
Enteric pathogen survival, food safety incidents, and potential mitigation
strategies to address microbial contamination in wheat-based foods: a
review
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  Authors: Jared Rivera Doddabematti Prakash Shivaprasad Luis Sabillón Kaliramesh Siliveru a Department of Grain Science; Agricultural Systems, New Mexico State University, Las Cruces, NM, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-08T02:01:22Z
  DOI: 10.1080/10408398.2024.2387766
Balancing the benefits and risks of China’s national salt iodization
policy over 30 years using disability-adjusted life years (DALYs): a
systematic review and meta-analysis
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  Authors: Wenxiu Chen Xinyi Liu Bin Zhang Chenhui Sang Hua Li Ying Peng Wei An Min Yang a National Engineering Research Center of Industrial Wastewater Detoxication; Technology, Beijing University of Agriculture, Beijing, Chinaf Department of General Surgery, Peking University Third Hospital, Beijing, China
  Pages: 1 - 11
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-07T06:57:47Z
  DOI: 10.1080/10408398.2024.2386633
Comprehensive review of milk fat globule membrane proteins across mammals
and lactation periods in health and disease
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  Authors: Ying Wang Junrui Wu Henan Zhang Xujin Yang Ruixia Gu Yumeng Liu Rina Wu a College of Food Science; Shenyang Agricultural University, Shenyang, P.R. Chinab Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, P.R. Chinac Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang, P.R. Chinad College of Food Science Engineering, Yangzhou University, Yangzhou, P.R. China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-06T04:56:36Z
  DOI: 10.1080/10408398.2024.2387763
Food authenticity and the interactions with human health and climate
change
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  Authors: Louwrens C. Hoffman Jana Schreuder Daniel Cozzolino a Centre for Nutrition; Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, Australiab Food Science Department, Stellenbosch University, Stellenbosch, South Africa
  Pages: 1 - 14
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-05T02:01:40Z
  DOI: 10.1080/10408398.2024.2387329
Application of nano-ZnO in the food preservation industry: antibacterial
mechanisms, influencing factors, intelligent packaging, preservation film
and safety
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  Authors: Qingchao Gao Zhiruo Feng Jindi Wang Fangyuan Zhao Changjian Li Jian Ju a Special Food Research Institute; Qingdao Agricultural University, Qingdao, People’s Republic of Chinab Qingdao Special Food Research Institute, Qingdao, People’s Republic of Chinac Key Laboratory of Special Food Processing (Co-construction by Ministry Province), Ministry of Agriculture Rural Affairs, Beijing, People’s Republic of Chinad Shandong Technology Innovation Center of Special Food, Qingdao, People’s Republic of Chinae School of Community Health, Shandong Second Medical University, Shandong, P. R. China
  Pages: 1 - 27
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-04T04:13:01Z
  DOI: 10.1080/10408398.2024.2387327
Exploring faba beans (Vicia faba L.): bioactive compounds, cardiovascular
health, and processing insights
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  Authors: Ziqian Feng James D. Morton Evelyne Maes Lokesh Kumar Luca Serventi a Department of Wine; Food Food Research Limited, Christchurch, New Zealand
  Pages: 1 - 14
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-04T04:06:15Z
  DOI: 10.1080/10408398.2024.2387330
Nanoliposomes a future based delivery vehicle of cyanidin-3-O-glucoside
against major chronic disease
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  Authors: Hao Zhong Muhammad Hussain Kifayat Hussain Lingmiao Wang Abdullah Abdul Qayum Yahya S. Hamed Rongfa Guan a College of Food Science; Biological Engineering, Jiangsu University, Zhenjiang, Chinaf Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-04T03:50:12Z
  DOI: 10.1080/10408398.2024.2384646
Trends in extracting protein from microalgae Spirulina platensis, using
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  Authors: Samran Khalid Kashmala Chaudhary Humera Aziz Sara Amin Hassan Mehmood Sipra Sadia Ansar Husnain Rasheed Muhammad Naeem Helen Onyeaka a National Institute of Food Science; Environmental Sciences, Government College University, Faisalabad, Pakistand School of Chemical Engineering, University of Birmingham, Birmingham, UK
  Pages: 1 - 17
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-03T07:11:14Z
  DOI: 10.1080/10408398.2024.2386448
Advances in metabolism pathways of theaflavins: digestion, absorption,
distribution and degradation
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  Authors: Maiquan Li Wenlan Li Yunxia Dong Cai Zhan Tiantian Tao Manjun Kang Can Zhang Zhonghua Liu a College of Food Science; Biotechnology, Hunan Agricultural University, Changsha, Chinab Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-03T05:58:54Z
  DOI: 10.1080/10408398.2024.2384647
Anti-osteoporosis effect of bioactives in edible medicinal plants: a
comprehensive review
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  Authors: Huiling Chen Zebin Weng Monika Kalinowska Ling Xiong Luanfeng Wang Haizhao Song Jianbo Xiao Fang Wang Xinchun Shen a College of Food Science; Bromatology Group, Vigo, Spaine Beth Israel Deaconess Medical Center/Harvard Medical School, Boston, Massachusetts, USA
  Pages: 1 - 17
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-02T03:13:24Z
  DOI: 10.1080/10408398.2024.2386449
Intestinal absorption mechanism and nutritional synergy promotion strategy
of dietary flavonoids: transintestinal epithelial pathway mediated by
intestinal transport proteins
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  Authors: Shuqiong Li Yixiang Liu College of Ocean Food; Biological Engineering, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian, People’s Republic of China
  Pages: 1 - 14
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-01T07:02:18Z
  DOI: 10.1080/10408398.2024.2387320
Effects of dietary compounds on nuclear factor erythroid 2-related factor
2 (Nrf2) modulation in chronic kidney disease: a systematic review of
clinical trials
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  Authors: Pricilla de Castro Trigueira Karen Salve Coutinho-Wolino Michele Lima Brito Viviane de Oliveira Leal Ludmila Ferreira Medeiros de França Cardozo Denis Fouque Denise Mafra Milena Barcza Stockler-Pinto a Post-Graduate Program in Pathology; Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazilb Post-Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazilc Pedro Ernesto University Hospital (HUPE), University of the State of Rio de Janeiro (UERJ), Rio de Janeiro, Rio de Janeiro, Brazild Post-Graduate Program in Nutrition Sciences, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazile Department of Nephrology, Centre Hopitalier Lyon Sud, INSERM 1060, CENS, Université Lyon, Lyon, Francef Graduate Program in Biological Sciences-Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
  Pages: 1 - 20
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-08-01T06:42:21Z
  DOI: 10.1080/10408398.2024.2384658
Visualizing the structural and chemical heterogeneity of fruit and
vegetables using advanced imaging techniques: fundamentals, instrumental
aspects, applications and future perspectives
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  Authors: Weijie Lan Xiao Hui Bart Nicolaï Pieter Verboven Jianwei Qin Catherine M. G. C. Renard Benoit Jaillais Kang Tu Sylvie Bureau Leiqing Pan a College of Food Science; Food Safety Laboratory, Beltsville Agricultural Research Center, Beltsville, MD, USAf INRAE, TRANSFORM Division, Nantes, Franceg INRAE, ONIRIS, Unité Statistiques, Nantes, France
  Pages: 1 - 25
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-31T06:02:19Z
  DOI: 10.1080/10408398.2024.2384650
Macroalgae-derived bioactive compounds for functional food and
pharmaceutical applications—a critical review
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  Authors: Manpreet Kaur Ty Shitanaka K.C Surendra Samir Kumar Khanal a Department of Molecular Biosciences; Bioengineering, University of Hawaiʻi at Mānoa, Honolulu, HI, USAb Department of Environmental Engineering, Korea University Sejong Campus, Sejong, Korea
  Pages: 1 - 23
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-30T01:14:31Z
  DOI: 10.1080/10408398.2024.2384643
Enhancing optimal molecular interactions during food processing to design
starch key structures for regulating quality and nutrition of starch-based
foods: an overview from a synergistic regulatory perspective
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  Authors: Zengjiang Zhang Anand Kumar Sharma Ling Chen Bo Zheng a School of Food Science; Health, ETH Zürich, Schwerzenbach, Switzerland
  Pages: 1 - 17
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-30T01:00:56Z
  DOI: 10.1080/10408398.2024.2385028
Counting hours or calories' Metabolic regulatory role of time-restricted
eating in adults with overweight and obesity: a systematic review and
meta-analysis
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  Authors: Xin Jin Yan Deng Wenxue Zhang Xintian Xu Shuang Rong a Academy of Nutrition; Technology, Wuhan, Chinac Department of Nutrition, School of Public Health, Wuhan University; Research Center of Public Health, Renmin Hospital of Wuhan University, Wuhan, China
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-29T05:29:34Z
  DOI: 10.1080/10408398.2024.2382344
Functional foods lipids: unraveling their role in the immune response in
obesity
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  Authors: Gloria Itzel Peña-Vázquez Ana Arredondo-Arenillas Sayra N. Serrano-Sandoval Marilena Antunes-Ricardo a Tecnologico de Monterrey; Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, NL, Méxicob Tecnologico de Monterrey, Institute for Obesity Research, Monterrey, Monterrey, NL, México
  Pages: 1 - 22
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-29T03:16:20Z
  DOI: 10.1080/10408398.2024.2382942
Lipid analysis of breast milk and formula for preterm infants and the
application and prospects of novel structural lipids – a comprehensive
review
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  Authors: Ning Wang Mingyang Ma Guangqing Mu Fang Qian Zhu Xuemei School of Food Science; Technology, Dalian Polytechnic University, Dalian, China
  Pages: 1 - 14
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-27T09:51:14Z
  DOI: 10.1080/10408398.2024.2383964
Portable and miniature sensors in supply chain for food authentication: a
review
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  Authors: Hong-Ju He Marcus Vinicius da Silva Ferreira Qianyi Wu Hamed Karami Mohammed Kamruzzaman a School of Food Science; Henan Institute of Science Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USAc Department of Petroleum Engineering, Collage of Engineering, Knowledge University, Erbil, Iraq
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-27T07:19:49Z
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Effect of FTO genotype on exercise training and diet-indued weight loss in
overweight and obese adults: a systematic review and meta-analysis
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  Authors: Mohammad Rahman Rahimi Michael E. Symonds a Department of Exercise Physiology; University of Kurdistan, Sanandaj, Iranb Academic Unit of Population Lifespan Sciences, Centre for Perinatal Research, School of Medicine, University of Nottingham, Nottingham, UK
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The promotion of biofilm dispersion: a new strategy for eliminating
foodborne pathogens in the food industry
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  Authors: Yangfu Li Xinmin Liang Nuo Chen Xiaoming Yuan Juan Wang Qingping Wu Yu Ding a State Key Laboratory of Applied Microbiology Southern China; National Health Commission Science Technology, Jinan University, Guangzhou, Chinac College of Food Science, South China Agricultural University, Guangzhou, China
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Diabetes-induced muscle wasting: molecular mechanisms and promising
therapeutic targets
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  Authors: Ruixue Qiao Jingya Guo Chengmei Zhang Sirui Wang Jingjing Fang Ruixuan Geng Seong-Gook Kang Kunlun Huang Tao Tong a Key Laboratory of Precision Nutrition; Safety, Beijing, The People’s Republic of China
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Effects of apples (Malus domestica) and their derivatives on metabolic
conditions related to inflammation and oxidative stress and an overview of
by-products use in food processing
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  Authors: Otávio Simões Girotto Otávio Oliveira Furlan Renato Cesar Moretti Junior Ricardo de Alvares Goulart Edgar Baldi Junior Caroline Barbalho-Lamas Lucas Fornari Laurindo Sandra M. Barbalho a Department of Biochemistry; School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazilb Postgraduate Program in Structural Technonolgy of Marilia (FATEC), São Paulo, Brazil
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  Citation: Critical Reviews in Food Science and Nutrition
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Multiple effects of spicy flavors on neurological diseases through the
intervention of TRPV1: a critical review
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  Authors: Boyong Hu Heng Wang Hong Liang Ning Ma Diyi Wu Ruotong Zhao Haoming Lv Zuobing Xiao Department of Food Science & Engineering; School of Agriculture Biology, Shanghai Jiao Tong University, Shanghai, China
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Factors influencing conjugated linoleic acid content of dairy products:
challenges and strategies
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  Authors: Yujin Jang Arxel G. Elnar Sun Jin Hur Geun-Bae Kim Department of Animal Science; Technology, Chung-Ang University, Anseong, Republic of Korea
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Ovotransferrin, an alternative and potential protein for diverse food and
nutritional applications
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  Authors: Fengge Wen Runxuan Chen Mengxue Wang Yihua Zhang Wenjing Dong Yuyu Zhang Rui Yang a State Key Laboratory of Food Nutrition; Business University), Ministry of Education, Beijing, China
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  Citation: Critical Reviews in Food Science and Nutrition
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Properties and functions of acylated starch with short-chain fatty acids:
a comprehensive review
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  Authors: Xin Li Jingyi Gao Wei Chen Jiachen Liang Wenjie Gao David Mahoudjro Bodjrenou Hongliang Zeng Yi Zhang Mohamed A. Farag Hui Cao Baodong Zheng a Fujian Provincial Key Laboratory of Quality Science; Technology, Universidade de Vigo – Ourense Campus, Ourense, Spain
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Elevating nanomaterial optical sensor arrays through the integration of
advanced machine learning techniques for enhancing visual inspection of
food quality and safety
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  Authors: Yuandong Lin Jun-Hu Cheng Ji Ma Chenyue Zhou Da-Wen Sun a School of Food Science; Food Science Centre, University College Dublin, National University of Ireland, Belfield, Ireland
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  Citation: Critical Reviews in Food Science and Nutrition
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A current insight into Salmonella’s inducible acid resistance
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  Authors: Alkmini Gavriil Ilias Giannenas Panagiotis N. Skandamis a Department of Natural Resources Management; Human Nutrition, Agricultural University of Athens, Athens, Greecec School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Smart proteins as a new paradigm for meeting dietary protein sufficiency
of India: a critical review on the safety and sustainability of different
protein sources
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  Authors: Raman Kumar Aditi Guleria Yogendra S. Padwad Vidyashankar Srivatsan Sudesh Kumar Yadav a Applied Phycology; Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, Indiad CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
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Odor and taste characteristics, transduction mechanism, and perceptual
interaction in fermented foods: a review
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  Authors: Yingying Hu Iftikhar Hussain Badar Lang Zhang Linwei Yang Baocai Xu a School of Food; Technology, Anhui Agricultural University, Hefei, China
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Dress me an outfit: advanced probiotics hybrid systems for intelligent IBD
therapy
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  Authors: Yonglu Li Yadi Wang Yapeng Li Shihai Yan Xin Gao Ping Li Xiaodong Zheng Qing Gu a School of Food Science; Equipment, Zhejiang University, Hangzhou, People’s Republic of China
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The effect of probiotics supplementation on cancer-treatment
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  Authors: Zhao Yang Shijie Zhang Lu Ying Wenjing Zhang Xiaoyang Chen Youfeng Liang Ruolan Chen Keying Yao Chunhui Li Changyuan Yu Parmida Jamilian Meysam Zarezadeh Hamed Kord-Varkaneh Jianfeng Wang Hanmin Li a College of Life Science; Kidney in Traditional Chinese Medicine, Hubei Provincial Key Laboratory, Wuhan, Hubei Province, China
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Revisiting the role of phospholipases in alzheimer’s: crosstalk with
processed food
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  Authors: Atharv Pethe Siddhi Joshi Tanveer Ali Dar Nitesh Kumar Poddar a Department of Biosciences; Manipal University Jaipur, Jaipur, Rajasthan, Indiab Department of Clinical Biochemistry, University of Kashmir, Srinagar, Jammu Kashmir, India
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Quinoa greens as a novel plant food: a review of its nutritional
composition, functional activities, and food applications
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  Authors: Huange Huang Qiang Wang Jianxin Tan Chunxiang Zeng Junying Wang Jingwei Huang Yichen Hu Qi Wu Xiaoyong Wu Changying Liu Xueling Ye Yu Fan Wenjun Sun Zhanbin Guo Lianxin Peng Liang Zou Dabing Xiang Yu Song Xiaoqin Zheng Yan Wan a Key Laboratory of Coarse Cereal Processing; Ministry of Agriculture Animal Husbandry Sciences, Lasa, Chinac Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, Chinad College of Agronomy, Inner Mongolia Agricultural University, Inner Mongolia, China
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  Citation: Critical Reviews in Food Science and Nutrition
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The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods,
feeds, nutrition, and biomaterials
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  Authors: Laurie C. Hofmann Sylvia Strauss Muki Shpigel Lior Guttman Dagmar B. Stengel Céline Rebours Natasha Gjorgovska Gamze Turan Karina Balina Gabrielle Zammit Jessica M. M. Adams Umair Ahsan Angela G. Bartolo John J. Bolton Rosário Domingues Ömerhan Dürrani Orhan Tufan Eroldogan Andreia Freitas Alexander Golberg Kira I. Kremer Francisca Marques Massimo Milia Sophie Steinhagen Ekin Sucu Liliana Vargas-Murga Shiri Zemah-Shamir Ziv Zemah-Shamir Antonio J. Meléndez-Martínez a Alfred Wegener Institute; Helmholtz Center for Polar Quality Laboratory, Universidad de Sevilla, Sevilla, Spain
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Compatibility of pulse protein in the formulation of plant based yogurt: a
review of nutri-functional properties and processing impact
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  Authors: Digvijay Verma Pranav Vashisht Prachi Pahariya Felicia Adu Poku Punit Kohli Amandeep Sharma Marta Albiol Tapia Ruplal Choudhary a School of Agricultural Sciences; Southern Illinois University, Carbondale, Illinois, USAb Idaho Milk Products Inc., Jerome, Idaho, USAc School of Chemical Animal Science University, Ludhiana, Indiae Fermentation Science Institute, Southern Illinois University, Carbondale, Illinois, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-08T07:29:21Z
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Cereal-based fermented foods as microbiota-directed products for improved
child nutrition and health in sub-Saharan Africa
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  Authors: Marcel Houngbédji Jonas Sveen Jespersen Sègla Wilfrid Padonou Lene Jespersen a Laboratoire de Sciences et Technologies des Aliments; Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Jéricho, Cotonou, Beninb Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d’Agriculture, Sakété, Béninc Odense University Hospital, Odense C, Denmarkd Department of Food Science, University of Copenhagen, Copenhagen, Frederiksberg C, Denmark
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-08T04:59:19Z
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Strategic exploration of whole grain cereals in modulating the glycaemic
response
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  Authors: Yingying Wu Yanan Liu Yuanqiang Jia Chaohui Feng Huijuan Zhang Feiyue Ren a Beijing Advanced Innovation Center for Food Nutrition; Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, Kitami, Japan
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The non-covalent and covalent interactions of whey proteins and
saccharides: influencing factor and utilization in food
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  Authors: Yafei Zhang Xiaoya Lin Yiran Wang Wenhui Ye Yingying Lin Yuning Zhang Kai Zhang Kaixuan Zhao Huiyuan Guo a College of Food Science; Technology, Hebei Agricultural University, Hebei, China
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Exploring the impact of high pressure processing on the characteristics of
processed fruit and vegetable products: a comprehensive review
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  Authors: Rajpreet Kaur Goraya Mohit Singla Robin Kaura Chandra B Singh Ashutosh Singh a Advanced Post-Harvest Technology Centre; Centre for Applied Research, Innovation Technology, Sangrur, Indiac Dairy Engineering Division, ICAR-NDRI, Karnal, Indiad School of Engineering, University of Guelph, Guelph, Ontario, Canada
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  PubDate: 2024-07-03T06:59:50Z
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Enterolignans: from natural origins to cardiometabolic significance,
including chemistry, dietary sources, bioavailability, and activity
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  Authors: Emily P. Laveriano-Santos Carlos Luque-Corredera Marta Trius-Soler Julian Lozano-Castellón Inés Dominguez-López Sara Castro-Barquero Anna Vallverdú-Queralt Rosa M. Lamuela-Raventós Maria Pérez a Department of Nutrition; Food Science Hospital Sant Joan de Déu), University of Barcelona, Barcelona, Spain
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Sustainable diets with plant-based proteins require considerations for
prevention of proteolytic fermentation
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  Authors: Lidwien Boven Renate Akkerman Paul de Vos Immunoendocrinology; Department of Pathology Medical Biology, University Medical Center Groningen, University of Groningen, Groningen, the Netherlands
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Emerging non-invasive microwave and millimeter-wave imaging technologies
for food inspection
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  Authors: Nathan Jeong Yu Gan Lingyan Kong a Department of Electrical; Hospitality Management, University of Alabama, Tuscaloosa, AL, USA
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  PubDate: 2024-07-01T11:02:20Z
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Microbial tryptophan catabolism as an actionable target via
diet-microbiome interactions
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  Authors: Zhan Huang Jerry M. Wells Vincenzo Fogliano Edoardo Capuano a Food Quality; Food Sciences, Wageningen University, Wageningen, the Netherlandsb Host-Microbe Interactomics Group, Department of Animal Sciences, Wageningen University, Wageningen, the Netherlands
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  PubDate: 2024-07-01T11:02:20Z
  DOI: 10.1080/10408398.2024.2369947
Effects of protein morphological structures on the cereal processing,
sensorial property and starch digestion: a review
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  Authors: Jiali Hu Ling Zhu Xianting Yin Xiaoyu Chen Hui Zhang Yayuan Zhang a National Engineering Research Center for Functional Food; Jiangnan University, Wuxi, Chinab School of Food Science Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-01T11:00:36Z
  DOI: 10.1080/10408398.2024.2365354
In vitro strategies to understand the impact of oral intake on the
bioavailability and bioactivity of peptides from brewing by-products
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  Authors: Rita Ribeiro-Oliveira Carmen Diniz Isabel M. P. L. V. O. Ferreira a LAQV/REQUIMTE; Laboratory of Pharmacology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugalb LAQV/REQUIMTE, Laboratory of Bromatology Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-07-01T11:00:35Z
  DOI: 10.1080/10408398.2024.2362410
Gut microbiota: a superior operator for dietary phytochemicals to improve
atherosclerosis
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  Authors: Jian Ai Xin Tang Bingyong Mao Qiuxiang Zhang Jianxin Zhao Wei Chen Shumao Cui a State Key Laboratory of Food Science; Technology, Jiangnan University, Wuxi, Chinac National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-28T11:07:06Z
  DOI: 10.1080/10408398.2024.2369169
Microbial synthesis of anthocyanins and pyranoanthocyanins: current
bottlenecks and potential solutions
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  Authors: Weijie Zhou Weiqiu Ding Xingyuan Wu Jianxia Sun Weibin Bai a Department of Food Science; Light Industry, Guangdong University of Technology, Guangdong, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-27T02:36:05Z
  DOI: 10.1080/10408398.2024.2369703
A review of endogenous non-starch components in cereal matrix: spatial
distribution and mechanisms for inhibiting starch digestion
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  Authors: Xiaoyu Chen Ling Zhu Hui Zhang Gangcheng Wu Lilin Cheng Yayuan Zhang a National Engineering Research Center for Functional Food; Collaborative Innovation Center of Food Safety Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-26T10:31:01Z
  DOI: 10.1080/10408398.2024.2370487
Current research progress, opportunities, and challenges of
Limosillactobacillus reuteri-based probiotic dietary strategies
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  Authors: Luanfeng Wang Bo Ren Shufeng Wu Haizhao Song Ling Xiong Fang Wang Xinchun Shen a College of Food Science; Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-26T09:53:23Z
  DOI: 10.1080/10408398.2024.2369946
Understanding the nutritional benefits through plant proteins-probiotics
interactions: mechanisms, challenges, and perspectives
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  Authors: Qiming Wu Juntao Kan Zhengying Cui Yuchen Ma Xin Liu Ruifang Dong Dejian Huang Lin Chen Jun Du Caili Fu a Nutrilite Health Institute; Shanghai, Chinab Department of Food Science Biotechnology, Nanyang Technological University, Singapore
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-26T03:23:46Z
  DOI: 10.1080/10408398.2024.2369694
Bioinformatics tools for the study of bioactive peptides from vegetal
sources: evolution and future perspectives
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  Authors: Natalia Rodríguez Longarela Maria Paredes Ramos Jose Manuel López Vilariño a METMED Group; Chemistry Department, University of A Coruña, A Coruña, Spainb Hijos de Rivera SAU, A Coruña, Spain
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-22T10:18:14Z
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Role of taste receptors in salty taste perception of minerals and amino
acids and developments in salt reduction strategies: A review
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  Authors: Saumya Sood Lisa Methven Qiaofen Cheng Department of Food; Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
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Protein transition: focus on protein quality in sustainable alternative
sources
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  Authors: Rezvan Azizi Anna Baggio Edoardo Capuano Nicoletta Pellegrini a Department of Food Science; Research, Wageningen, The Netherlands
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-22T08:42:06Z
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Current trends of functional monomers and cross linkers used to produce
molecularly imprinted polymers for food analysis
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  Authors: Mohit Sorout Shikha Bhogal a Department of Chemistry; Chandigarh University, Mohali, Indiab University Centre for Research Development, Chandigarh University, Mohali, India
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  Citation: Critical Reviews in Food Science and Nutrition
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Influence of key component interactions in flour on the quality of fried
flour products
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  Authors: Mengyue Li David Julian McClements Zipei Zhang Ruojie Zhang Zhengyu Jin Long Chen a School of Food Science; Resources, Jiangnan University, Wuxi, Chinac Department of Food Science, University of Massachusetts, Amherst, MA, USAd Food Science Program, University of Missouri, Columbia, MO, USA
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Polysaccharide-polyphenol interactions: a comprehensive review from food
processing to digestion and metabolism
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  Authors: Jingjing Liang Hongcai Li Mengzhen Han Zhenpeng Gao College of Food Science; Engineering, Northwest A&F University, Yangling, Shaanxi, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-19T10:30:48Z
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Effects of polyphenol on motor function in mice with Parkinson’s
disease: a systematic review and meta-analysis
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  Authors: Hongdou Cao Qi Tian Liwen Chu Qinghan Gao a School of Public Health; Ningxia Medical University, Yinchuan, Ningxia, Chinab Key Laboratory of Environmental Factors Chronic Disease Control, Ningxia Medical University, Yinchuan, Ningxia, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-19T07:32:01Z
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Food-derived peptides unleashed: emerging roles as food additives beyond
bioactivities
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  Authors: Yanli Yang Lunjie Huang Zhangjun Huang Yao Ren Yanfei Xiong Zhenghong Xu Yuanlong Chi a Innovation Center for Advanced Brewing Science; Engineering, Sichuan University, Chengdu, Chinab National Engineering Research Center, Luzhou Laojiao Co. Ltd, Luzhou, Chinac Luzhou Pinchuang Technology Co. Ltd., National Engineering Research Center of Solid-State Brewing, Luzhou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-18T04:55:18Z
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Targeting Nrf2 by bioactive peptides alleviate inflammation: expanding the
role of gut microbiota and metabolites
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  Authors: Zhongxing Chu Lingfeng Zhu Yaping Zhou Feiyan Yang Zuomin Hu Yi Luo Wen Li Feijun Luo a Hunan Key Laboratory of Grain-oil Deep Process; Technology, Changsha, Hunan, Chinab Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, Chinac Department of Clinic Medicine, Xiangya School of Medicine, Central South University, Changsha, Hunan, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-17T07:56:01Z
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Application of legumes in plant-based milk alternatives: a review of
limitations and solutions
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  Authors: Xiaoying Xiong Wendong Wang Shuang Bi Ye Liu a College of Food; Human Health, Beijing, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-17T07:15:39Z
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Still too little evidence: the role of diet in colorectal cancer
survivorship - a systematic review
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  Authors: Anna Fretwell Panayiotis Louca Georgia Cohoon Aikaterini Sakellaropoulou Margarida de Pinheiro Henriques Caetano Alexandros Koullapis Samuel T. Orange Fiona C. Malcomson Christina Dobson Bernard M. Corfe a Human Nutrition & Exercise Research Centre; Centre for Healthier Lives, Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, UKb School of Biomedical, Nutrition Sports Sciences, Newcastle University, Newcastle upon Tyne, UKc Newcastle University Centre for Cancer, Newcastle University, Newcastle upon Tyne, UK
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-11T12:48:28Z
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Nutrients in rice bran oil and their nutritional functions: a review
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  Authors: Xuan Tian Xueyan Wang Mengxue Fang Li Yu Fei Ma Xuefang Wang Liangxiao Zhang Peiwu Li a Key Laboratory of Biology; Safety, Nanjing, Chinad Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, Chinae Xianghu Laboratory, Hangzhou, China
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Gelatin based preservation technologies on the quality of food: a
comprehensive review
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  Authors: Qingfang Ying Shengnan Zhan Haixia Yu Jihua Li Ru Jia Huamao Wei Eugeni Roura Xinle Tan Zhaohui Qiao Tao Huang a Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing; Food Innovation, The University of Queensland, Brisbane, Australiae Juxiangyuan Health Food (Zhongshan) Co., Ltd, Zhongshan, China
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  Citation: Critical Reviews in Food Science and Nutrition
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An increasing proportion of the population is not covered by the current
RDA for vitamin C – interrogation of EPIC-Norfolk and NHANES 2017/2018
cohorts
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  Authors: Anitra C. Carr Phyo Kyaw Myint Samantha C. Vijewardane Alexandra M. Johnstone Jennifer Crook Jens Lykkesfeldt a Nutrition in Medicine Research Group; Department of Pathology Medical Sciences, University of Copenhagen, Denmark
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-07T06:26:29Z
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Mineral-element-chelating activity of food-derived peptides: influencing
factors and enhancement strategies
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  Authors: Chaonan Cai Yuting Liu Yuling Xu Juntao Zhang Benmei Wei Chengzhi Xu Haibo Wang a School of Food Science; Vegetables, Hubei Engineering University, Xiaogan, China
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  Citation: Critical Reviews in Food Science and Nutrition
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Bioactive sulforaphane from cruciferous vegetables: advances in
biosynthesis, metabolism, bioavailability, delivery, health benefits, and
applications
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  Authors: Yanli Zhang Wenyuan Zhang Yaqi Zhao Renjie Peng Zhanquan Zhang Zhenzhen Xu Jesus Simal-Gandara Haixia Yang Jianjun Deng a State Key Laboratory of Vegetable Biobreeding; Institute of Vegetables Technology, University of Vigo, Ourense, Spain
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  Citation: Critical Reviews in Food Science and Nutrition
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Gut microbiota modulation: a narrative review on a novel strategy for
prevention and alleviation of ovarian aging
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  Authors: Wei Lyu De-Feng Li Shu-Ying Li Hua Hu Jian-Yun Zhou Ling Wang a Clinical Medical Research Center; The Second Affiliated Hospital of Army Military Medical University, Chongqing, Chinab Department of Pharmaceutical Chemistry, University of California-San Francisco, San Francisco, California, USAc Department of Obstetrics Gynecology, The Second Affiliated Hospital of Army Military Medical University, Chongqing, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-06-05T05:13:09Z
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Unraveling the gut microbiota’s role in Rheumatoid arthritis: dietary
pathways to modulation and therapeutic potential
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  Authors: LingYue Shan Ramachandran Chelliah Syed Mohammad Ehsanur Rahman Deog Hwan Oh a Department of Food Science; Life Sciences, Kangwon National University, Chuncheon, Republic of South Koreab Future F Biotech Co., Ltd, Chuncheon, Republic of South Koreac Department of Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
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  Citation: Critical Reviews in Food Science and Nutrition
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The effects of cereal β-glucans on cardiovascular risk factors and the
role of the gut microbiome
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  Authors: Clíona McCarthy Efstathia Papada Anastasia Z. Kalea a Division of Medicine; University College London, London, UKb Institute of Cardiovascular Science, University College London, London, UK
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  Citation: Critical Reviews in Food Science and Nutrition
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Impacts of preparation technologies on biological activities of edible
mushroom polysaccharides – novel insights for personalized nutrition
achievement
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  Authors: Gaoxing Ma Xinyi Li Qi Tao Sai Ma Hengjun Du Qiuhui Hu Hang Xiao a College of Food Science; Economics, Nanjing, People’s Republic of Chinab Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
  Pages: 1 - 23
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-31T11:00:29Z
  DOI: 10.1080/10408398.2024.2352796
Delivery of encapsulated bioactive compounds within food matrices to the
digestive tract: recent trends and future perspectives
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  Authors: Haroon Jamshaid Qazi Aiqian Ye Alejandra Acevedo-Fani Harjinder Singh a Riddet Institute; Massey University, Palmerston North, New Zealandb Department of Food Science Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-31T11:00:00Z
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Advancements in food science for Phenylketonuria (PKU) management: a
comprehensive review
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  Authors: Giovanni Luca Russo Sharon Puleo Silvana Cavella Iris Scala Marcello Fidaleo Rossella Di Monaco a Department of Agricultural Sciences; Unit of Food Science Forest Systems, University of Tuscia, Viterbo, Italy
  Pages: 1 - 15
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-31T08:04:30Z
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Dietary protein and amino acid intakes for mitigating sarcopenia in humans
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  Authors: Wenliang He Erin D. Connolly H. Russell Cross Guoyao Wu Department of Animal Science; Texas A&M University, College Station, TX, USA
  Pages: 1 - 24
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-28T06:54:25Z
  DOI: 10.1080/10408398.2024.2348549
Unveiling the neuroprotective properties of isoflavones: current evidence,
molecular mechanisms and future perspectives
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  Authors: Guowei Gong Kumar Ganesan Yukai Wan Yaqun Liu Yongping Huang Yuting Luo Xuexu Wang Zhenxia Zhang Yuzhong Zheng a Department of Bioengineering; Zunyi Medical University, Zhuhai Campus, Chinab Guangdong Key Laboratory for Functional Substances in Medicinal Edible Resources Health Branch, Chaozhou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-25T06:34:19Z
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Lutein supplementation for early-life health and development: current
knowledge, challenges, and implications
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  Authors: Yanqi Zhang Reece Dawson Lingyan Kong Libo Tan Department of Human Nutrition; University of Alabama, Tuscaloosa, AL, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-25T01:41:45Z
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Natural chlorophyll: a review of analysis methods, health benefits, and
stabilization strategies
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  Authors: Zhaotian Yang Fangwei Li Suxia Shen Xiao Wang Ajibola Nihmot Ibrahim Hongli Zheng Jinghao Zhang Xingyu Ji Xiaojun Liao Yan Zhang a College of Food Science; Engineering, Ocean University of China, Qingdao, PR China
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  Citation: Critical Reviews in Food Science and Nutrition
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Application of sourdough in gluten-free bakery products
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  Authors: Hangyan Dan Hongyu Li Cheng Li Zhengfeng Fang Bin Hu Hong Chen Caixia Wang Saiyan Chen Teng Hui Wenjuan Wu Zhen Zeng Yuntao Liu a College of Food Science; Sichuan Agricultural University, Yaan, Chinab Sichuan Yaomazi Food Co., Ltd, Meishan, Sichuan, Chinac College of Science, Sichuan Agricultural University, Yaan, Chinad Ministry of Agriculture Province), Yaan, China
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  PubDate: 2024-05-24T06:42:43Z
  DOI: 10.1080/10408398.2024.2356256
A comprehensive review of medium chain monoglycerides on metabolic
pathways, nutritional and functional properties, nanotechnology
formulations and applications in food system
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  Authors: Mengyu Yang Junhui Zhang Heng Yan Ya Pan Jie Zhou Hao Zhong Jing Wang Haiying Cai Fengqin Feng Minjie Zhao a College of Biosystems Engineering; Technology, Hangzhou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-23T07:51:17Z
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Volatile phenols in wine: overview of origin, formation, analysis, and
sensory expression
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  Authors: Weixi Yang Ziang Zheng Ying Shi Andrew G. Reynolds Changqing Duan Yibin Lan a Center for Viticulture; Enology, Beijing, Chinac Former Professor, Fenwick, Ontario, Canada
  Pages: 1 - 26
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-20T08:25:50Z
  DOI: 10.1080/10408398.2024.2354526
From wheat grain to flour: a review of potential sources of enteric
pathogen contamination in wheat milled products
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  Authors: Shivaprasad Doddabematti Prakash Jared Rivera Luis Sabillón Kaliramesh Siliveru a Department of Grain Science; Agricultural Systems, New Mexico State University, Las Cruces, NM, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-20T08:20:20Z
  DOI: 10.1080/10408398.2024.2353892
Encapsulation of phenolic acids within food-grade carriers systems: a
systematic review
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  Authors: Chao Chen Xiao Wang Wenqi Chen Qin Liu Lifeng Wang a College of Food Science; Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-20T07:51:58Z
  DOI: 10.1080/10408398.2024.2350616
D-allose, a typical rare sugar: properties, applications, and biosynthetic
advances and challenges
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  Authors: Xinrui Tang Yuvaraj Ravikumar Guoyan Zhang Junhua Yun Mei Zhao Xianghui Qi a School of Food; Biological Engineering, Jiangsu University, Zhenjiang, Chinab School of Life Sciences, Guangzhou University, Guangzhou, China
  Pages: 1 - 28
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-20T07:28:29Z
  DOI: 10.1080/10408398.2024.2350617
Analysis of current technology status for the industrialization of
cultured meat
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  Authors: Da Young Lee Jinmo Park Dahee Han Yeongwoo Choi Jin Soo Kim Ermie Mariano Juhyun Lee Seung Hyeon Yun Seung Yun Lee Sungkwon Park Suk Ho Bhang Sun Jin Hur a Department of Animal Science; Biotechnology, College of Life Science, Sejong University, Seoul, South Koread School of Chemical Engineering, Sungkyunkwan University, Suwon, Republic of Korea
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-20T06:29:38Z
  DOI: 10.1080/10408398.2024.2345817
The art and science of porous starch: understanding the preparation method
and structure–function relationship
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  Authors: Mohan Kavya Reshma Krishnan Abhijith Suvachan Sannya Sathyan Yuichi Tozuka Kazunori Kadota P. Nisha a Agro Processing; Pharmaceutical University, Takatsuki, Osaka, Japan
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-20T04:39:59Z
  DOI: 10.1080/10408398.2024.2352548
Decoding food reactions: a detailed exploration of food allergies vs.
intolerances and sensitivities
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  Authors: Amin Mousavi Khaneghah Parisa Mostashari a Faculty of Biotechnologies (BioTech); ITMO University, Saint Petersburg, Russiab Department of Food Science Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-15T07:57:05Z
  DOI: 10.1080/10408398.2024.2349740
The present state and future outlook of pectin-based nanoparticles in the
stabilization of Pickering emulsions
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  Authors: Shengxue Zhou Wei Zhang Xiao Han Jinhui Liu Zatollah Asemi a College of Chinese Medicine; Jilin Agricultural Science Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, I.R, Iran
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-11T12:36:28Z
  DOI: 10.1080/10408398.2024.2351163
Effects of dietary nitrate supplementation on oral health and associated
markers of systemic health: a systematic review
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  Authors: Shatha S. Alhulaefi Anthony W. Watson Sheena E. Ramsay Nick S. Jakubovics Jamie Matu Alex Griffiths Rachel Kimble Mario Siervo Kirsten Brandt Oliver M. Shannon a Human Nutrition & Exercise Research Centre; Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, UKb Department of Nutrition, Taif University, Taif, Saudi Arabiac Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, UKd School of Dental Sciences, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne, UKe School of Health, Leeds Beckett University, Leeds, UKf Division of Sport, Exercise Life Sciences, University of the West of Scotland, Glasgow, UKg School of Population Health, Curtin University, Perth, WA, Australia
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-11T11:19:12Z
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Considerations for cultivated crustacean meat: potential cell sources,
potential differentiation and immortalization strategies, and lessons from
crustacean and other animal models
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  Authors: Lisa Musgrove Fraser D. Russell Tomer Ventura a Centre for Bioinnovation; University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australiab School of Science, Technology Engineering, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australiac School of Health, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia
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  Citation: Critical Reviews in Food Science and Nutrition
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Progress in using cross-linking technologies to increase the thermal
stability of colloidal delivery systems
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  Authors: Wen Xu Kuang He Ziqiang Lin David Julian McClements Zhengyu Jin Long Chen a School of Food Science; Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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  Citation: Critical Reviews in Food Science and Nutrition
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Recent advancements in curcumin extraction, chemical/bio-synthesis,
purification, and food applications
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  Authors: Tolulope Joshua Ashaolu Aslı Can Karaça Ali Rashidinejad Seid Mahdi Jafari a Institute for Global Health Innovations; Duy Tan University, Da Nang, Vietnamb Faculty of Medicine, Duy Tan University, Da Nang, Vietnamc Department of Food Engineering, Faculty of Chemical Medical Education, Tehran, Iran
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-08T10:59:09Z
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The application of starch-based edible film in food preservation: a
comprehensive review
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  Authors: Yihui Wang Jian Ju Yuduan Diao Fangyuan Zhao Qingli Yang a Special Food Research Institute; Qingdao Agricultural University, Qingdao, People’s Republic of Chinab Qingdao Special Food Research Institute, Qingdao, People’s Republic of ChinaC Key Laboratory of Special Food Processing (Co-construction by Ministry Province), Ministry of Agriculture Rural Affairs, People’s Republic of Chinad Shandong Technology Innovation Center of Special Food, Qingdao, People’s Republic of Chinae Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-07T08:06:09Z
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Recent advances in enzymatic modification techniques to improve the
quality of flour-based fried foods
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  Authors: Guifang Huang David Julian McClements Kuang He Ziqiang Lin Zipei Zhang Ruojie Zhang Zhengyu Jin Long Chen a School of Food Science; Resources, Jiangnan University, Wuxi, Chinac Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USAd Food Science Program, University of Missouri, Columbia, Missouri, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-07T07:31:30Z
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Advancements in lipid-based delivery systems for functional foods: a
comprehensive review of literature and patent trends
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  Authors: Xidong Liu Zengliu Song Wenni Tian Abdullah Qingrong Huang Meimiao Chen Yanping Huang Hang Xiao Jie Xiao a Library; South China Agricultural University (National Intellectual Property Information Service Center of Universities), Guangzhou, Chinab Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, Chinac Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ, USAd Department of Food Science, University of Massachusetts, Amherst, MA, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-05-02T05:33:08Z
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Advances, challenges, and opportunities for food safety analysis in the
isothermal nucleic acid amplification/CRISPR-Cas12a era
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  Authors: Pengpeng Xue Yubo Peng Renjing Wang Qian Wu Qi Chen Chao Yan Wei Chen Jianguo Xu a Engineering Research Center of Bio-process; Ministry of Education, School of Food Engineering, Jiaxing University, Zhejiang, P. R. China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-25T06:40:26Z
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Recent advances in the contribution of glucosinolates degradation products
to cruciferous foods odor: factors that influence degradation pathways and
odor attributes
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  Authors: Xiao Jia Qi An Nawei Zhang Jingnan Ren Siyi Pan Chang Zheng Qi Zhou Gang Fan a Hubei Key Laboratory of Lipid Chemistry; Technology, Huazhong Agricultural University, Wuhan, Hubei, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-22T06:37:26Z
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The nutritional profile of chia seeds and sprouts: tailoring germination
practices for enhancing health benefits-a comprehensive review
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  Authors: Manting Huang Hui Xu Qian Zhou Jianbo Xiao Yuting Su Mingfu Wang a Institute for Advanced Study; Shenzhen University, Shenzhen, Chinab Shenzhen Key Laboratory of Food Nutrition Technology, University of Vigo, Vigo, Spain
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-16T05:23:59Z
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Inhibitory effect of food-functioned phytochemicals on dysregulated
inflammatory pathways triggered by SARS-CoV-2: a mechanistic review
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  Authors: Ibrahim Jantan Nor Azrina Norahmad Yuandani Md. Areeful Haque Zeti-Azura Mohamed-Hussein Mohd Ridzuan Mohd Abd Razak Ami Fazlin Syed Mohamed Kok Wai Lam Sarah Ibrahim a Institute of Systems Biology; Universiti Kebangsaan Malaysia, Bangi, Malaysiab Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesiac Herbal Medicine Research Centre, Institute for Medical Research, Shah Alam, Malaysiad Department of Symptom Research, The University of Texas MD Anderson Cancer Center, Houston, Texas, USAe Faculty of Science Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysiaf Faculty of Pharmacy, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-15T12:45:21Z
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Milk-derived exosome nanovesicles: recent progress and daunting hurdles
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  Authors: Kaili Wang Xu Zhao Sijia Yang Xiaoxi Qi Guofang Zang Chun Li Aili Li Bingcan Chen a Key Laboratory of Dairy Science; Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Chinab Heilongjiang Green Food Research Institute, Harbin, Chinac Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-10T07:13:35Z
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Unveiling the applications of membrane proteins from oil bodies: leading
the way in artificial oil body technology and other biotechnological
advancements
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  Authors: Yi Liao Zhenxiao Wang Yukun Pei Shizhang Yan Tianyao Chen Baokun Qi Yang Li a College of Food Science; Northeast Agricultural University, Harbin, Heilongjiang, Chinab Intelligent Equipment Research Center for the Development of Special Medicinal Food Resources, Harbin Institute of Technology Chongqing Research Institute, Chongqing, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-10T06:31:46Z
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Recent progress in promoting the bioavailability of polyphenols in
plant-based foods
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  Authors: Merve Tomas Yuxi Wen Wei Liao Lizhu Zhang Chao Zhao David Julian McClements Elifsu Nemli Mustafa Bener Resat Apak Esra Capanoglu a Department of Food Engineering; Istanbul Technical University, Maslak, Istanbul, Türkiyeb College of Marine Sciences, Fujian Agriculture Forestry University, Fuzhou, Chinac Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USAd Department of Chemistry, Faculty of Science, Istanbul University, Istanbul, Türkiyee Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiyef Turkish Academy of Sciences (TUBA), Ankara, Türkiye
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-09T07:31:47Z
  DOI: 10.1080/10408398.2024.2336051
Leptin pathway is a crucial target for anthocyanins to protect against
metabolic syndrome
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  Authors: Maomao Liu Siyu Li Meiyi Guan Shun Bai Weibin Bai Xinwei Jiang a Department of Food Science; Technology of China, Hefei, P. R. China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-03T01:13:01Z
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Design of colloid structure to realize gel salt reduction: a review
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  Authors: Wenmeng Liu David Julian McClements Zhengyu Jin Long Chen a School of Food Science; Technology, South China Agricultural University, Guangzhou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-01T11:00:32Z
  DOI: 10.1080/10408398.2024.2331565
Polysaccharide–dextrin thickened fluids for individuals with dysphagia:
recent advances in flow behaviors and swallowing assessment methods
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  Authors: Kedu Wang Zihang Cheng Dongling Qiao Fengwei Xie Siming Zhao Binjia Zhang a College of Food Science; Chongqing, College of Food Science, Southwest University, Chongqing, Chinac Department of Chemical Engineering, University of Bath, Bath, UKd School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-01T06:41:24Z
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Comprehensive analysis of phospholipid in milk and their biological roles
as nutrients and biomarkers
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  Authors: Jing-yi Gu Xia-bing Li Guang-qin Liao Tian-cai Wang Zi-shuang Wang Qi Jia Yong-zhong Qian Xing-lian Zhang Jing Qiu a Institute of Quality Standards; Rural Affairs, Beijing, China
  Pages: 1 - 20
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-04-01T06:23:09Z
  DOI: 10.1080/10408398.2024.2330696
A review of the effects of fermentation on the structure, properties, and
application of cereal starch in foods
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  Authors: Xudong Yan David Julian McClements Shunjing Luo Jiangping Ye Chengmei Liu a State Key Laboratory of Food Science; Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
  Pages: 1 - 20
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-27T06:04:04Z
  DOI: 10.1080/10408398.2024.2334269
Raman spectroscopy coupled with chemometrics for identification of
adulteration and fraud in muscle foods: a review
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  Authors: Haiyang Ma Jiajun Guo Guishan Liu Delang Xie Bingbing Zhang Xiaojun Li Qian Zhang Qingqing Cao Xiaoxue Li Fang Ma Yang Li Guoling Wan Yan Li Di Wu Ping Ma Mei Guo Junjie Yin a School of Food Science; Engineering, Ocean University of China, Qingdao, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-25T06:45:45Z
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Recent developments in the fabrication of food microparticles and
nanoparticles using microfluidic systems
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  Authors: Xiao Xu Qi Tang Yating Gao Shaoqin Chen Yingying Yu Hongliang Qian David Julian McClements Chongjiang Cao Biao Yuan a School of Life Science; Shaoxing University, Shaoxing, Zhejiang, Chinab Department of Food Quality Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, Chinac Department of Food Science, University of Massachusetts, Amherst, MA, USA
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-23T07:22:06Z
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EGCG-based nanoparticles: synthesis, properties, and applications
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  Authors: Xiaoke Peng David Julian McClements Xuebo Liu Fuguo Liu a College of Food Science; Engineering, Northwest A&F University, Yangling, Shaanxi, Chinab Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
  Pages: 1 - 22
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-23T06:58:28Z
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Plant protein-based edible films and the effect of phenolic additives
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  Authors: Deniz Günal-Köroğlu Esra Capanoglu Department of Food Engineering; Faculty of Chemical Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
  Pages: 1 - 21
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-20T05:52:35Z
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Recent advancements with loop-mediated isothermal amplification (LAMP) in
assessment of the species authenticity with meat and seafood products
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  Authors: Shihui Wang Hongwei Song Tianlong Wang Hanyue Xue Yanjin Fei Xiong Xiong College of Food Science; Light Industry, Nanjing Tech University, Nanjing, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-18T07:03:53Z
  DOI: 10.1080/10408398.2024.2329979
Unlocking the health potential of anthocyanins: a structural insight into
their varied biological effects
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  Authors: Fangfang Li Quancai Sun Long Chen Ruojie Zhang Zipei Zhang a Food Science Program; Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USAb Department of Nutrition Technology, Jiangnan University, Wuxi, China
  Pages: 1 - 21
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-18T06:39:52Z
  DOI: 10.1080/10408398.2024.2328176
A review on natural sweeteners, sweet taste modulators and bitter masking
compounds: structure-activity strategies for the discovery of novel taste
molecules
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  Authors: Jin-Pyo An Yu Wang Steven D. Munger Xixuan Tang a Food Science; Therapeutics, Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL, USA
  Pages: 1 - 24
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-18T05:40:59Z
  DOI: 10.1080/10408398.2024.2326012
Pectic oligosaccharides: enzymatic preparation, structure, bioactivities
and application
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  Authors: Wei Tang Tiao Han Weilin Liu Jianfei He Jianhua Liu a College of Food Science; Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-14T06:29:34Z
  DOI: 10.1080/10408398.2024.2328175
A review of gluten detoxification in wheat for food applications:
approaches, mechanisms, and implications
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  Authors: Yue Zhang Haoyi Wu Linglin Fu School of Food Science; Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-12T12:44:23Z
  DOI: 10.1080/10408398.2024.2326618
Cold-tolerance mechanisms in foodborne pathogens: Escherichia coli and
Listeria monocytogenes as examples
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  Authors: Ming Liu Yu Ding Qinghua Ye Shi Wu Qihui Gu Ling Chen Youxiong Zhang Xianhu Wei Meiqing Deng Jumei Zhang Qingping Wu Juan Wang a Institute of Microbiology; Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety Nutrition, Jinan University, Guangzhou, Chinac College of Food Science, South China Agricultural University, Guangzhou, China
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-03-05T03:19:18Z
  DOI: 10.1080/10408398.2024.2322141
Shedding light on the impacts of Spirulina platensis on gut microbiota and
related health benefits
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  Authors: José Luiz de Brito Alves Paulo César Trindade da Costa Ludmilla Christine Silva de Sales Cristiane Cosmo Silva Luis Tainá Patrícia Teixeira Bezerra Maria Luiza Alves Souza Bagnólia Araújo Costa Evandro Leite de Souza a Department of Nutrition; Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraiba, 58051-900, Brazilb Pharmaceutical Sciences Department, Health Sciences Center, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-02-29T12:59:18Z
  DOI: 10.1080/10408398.2024.2323112
Radical species generating technologies for decontamination of Listeria
species in food: a recent review report
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  Authors: Rathnakumar Kaavya Bharathipriya Rajasekaran Kartik Shah C. Nickhil Suguna Palanisamy Suriya Palamae Anandu Chandra Khanashyam R. Pandiselvam Soottawat Benjakul Priyamavada Thorakattu Bharathi Ramesh Fawzan Sigma Aurum Karthik Sajith Babu Sarvesh Rustagi Seema Ramniwas a Department of Food Science; University of Wisconsin, Madison, WI, USAb International Center of Excellence in Seafood Science Development, University of Biotechnology, Chandigarh University, Mohali, Punjab, India
  Pages: 1 - 25
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-02-21T12:00:01Z
  DOI: 10.1080/10408398.2024.2316295
Ultra-processed food consumption and human health: an umbrella review of
systematic reviews with meta-analyses
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  Authors: Janett Barbaresko Janine Bröder Johanna Conrad Edyta Szczerba Alexander Lang Sabrina Schlesinger a Institute for Biometrics; Epidemiology, German Diabetes Center, Leibniz Center for Diabetes Research at Heinrich Heine University, Düsseldorf, Germanyb German Nutrition Society, Bonn, Germanyc German Center for Diabetes Research (DZD), Partner Düsseldorf, Munich-Neuherberg, Germany
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  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-02-16T01:06:10Z
  DOI: 10.1080/10408398.2024.2317877
A breakthrough of immunoassay format for hapten: recent insights into
noncompetitive immunoassays to detect small molecules
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  Authors: Yi-Fan Liang Jin-Yi Yang Yu-Dong Shen Zhen-Lin Xu Hong Wang Guangdong Provincial Key Laboratory of Food Quality; Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China
  Pages: 1 - 11
  Abstract: .
  
  Citation: Critical Reviews in Food Science and Nutrition
  PubDate: 2024-02-15T05:52:36Z
  DOI: 10.1080/10408398.2024.2315473

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