JournalTOCs

Innovative Food Science & Emerging Technologies
Journal Prestige (SJR): 1.201

Citation Impact (citeScore): 3
Number of Followers: 3

Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1466-8564 - ISSN (Online) 1466-8564
Published by Elsevier

[2974 journals]

Modification of cassava starch by acetylation and pulsed electric field
technology: Analysis of physical and functional properties
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  Abstract: Publication date: May 2023Source: Innovative Food Science & Emerging Technologies, Volume 85Author(s): Maite Gagneten, Sara González Cáceres, Isaac A. Rodríguez Osuna, Nahuel M. Olaiz, Carolina Schebor, Graciela E. Leiva
Fine physicochemical, structural, rheological and gelling properties of
tomato pectin under infrared peeling technique
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  Abstract: Publication date: Available online 22 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ying Liu, Wenjuan Qu, Yuhang Feng, Haile Ma
A combined ultrasound + membrane ultrafiltration (USN-UF) for
enhancing saccharides separation from Spirulina (Arthrospira platensis)
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  Abstract: Publication date: Available online 17 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jianjun Zhou, Min Wang, Francisco J. Barba, Zhenzhou Zhu, Nabil Grimi
Design of apple snacks – A study of the impact of calcium impregnation
method on physicochemical properties and structure of apple tissues during
convective drying
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  Abstract: Publication date: Available online 17 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Silvina Casim, Angela Rocío Romero-Bernal, Eunice Contigiani, Florencia Mazzobre, Paula Luisina Gómez, Stella Maris Alzamora
Cello-oligosaccharides production from multi-stage enzymatic hydrolysis by
lignocellulosic biomass and evaluation of prebiotic potential
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  Abstract: Publication date: Available online 17 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Patrícia F. Ávila, Allan H.F. de Mélo, Rosana Goldbeck
Plasma-activated water for disinfection and quality retention of sea bream
fillets: Kinetic evaluation and process optimization
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  Abstract: Publication date: May 2023Source: Innovative Food Science & Emerging Technologies, Volume 85Author(s): Sofia Chanioti, Marianna Giannoglou, Panagiota Stergiou, Dimitrios Passaras, Panagiotis Dimitrakellis, George Kokkoris, Evangelos Gogolides, George Katsaros
Effects of in-package atmospheric dielectric barrier discharge cold plasma
treatment on the antimicrobial efficacy of whey protein isolate-based
edible films that incorporate malic acid against Salmonella in chicken
breast processed meat
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  Abstract: Publication date: Available online 13 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ye Jeong Jeon, Hyewon Lee, Sea C. Min
Antibiofilm mechanism of dielectric barrier discharge cold plasma against
Pichia manshurica
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  Abstract: Publication date: Available online 12 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xinlei Hou, Jin Wang, Yuan Mei, Lihong Ge, Jing Qian, Yuli Huang, Menglu Yang, Huajia Li, Yanli Wang, Zhengcai Yan, Dengshui Peng, Jianhao Zhang, Nan Zhao
Performance of 3D-printed samples based on starch treated by radio
frequency energy
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  Abstract: Publication date: Available online 11 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Shu Ma, Qianru Zhang, Qian Lin, Lin Pan, Xiuzhu Yu, Hao Jiang
Impact of pre-treatment methods on the drying kinetics, product quality,
and energy consumption of electrohydrodynamic drying of biological
materials
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  Abstract: Publication date: Available online 11 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Kamran Iranshahi, Marios Psarianos, Donato Rubinetti, Daniel I. Onwude, Oliver K. Schlüter, Thijs Defraeye
Application of steam explosion treatment on the collagen peptides
extraction from cattle bone
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  Abstract: Publication date: Available online 9 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hongru Zhang, Hong Liu, Liwei Qi, Xiong Xv, Xia Li, Yujie Guo, Wei Jia, Chunhui Zhang, Aurore Richel
Ultrasonic modulated rice bran protein concentrate: Induced effects on
morphological, functional, rheological, and thermal characteristics
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  Abstract: Publication date: Available online 7 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Navratan Sharma, Sahil, Mitali Madhumita, Yogesh Kumar, Pramod K. Prabhakar
Ohmic vs. conventional heating: Influence of moderate electric fields on
properties of potato protein isolate gels
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  Abstract: Publication date: Available online 7 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Eike Joeres, Stephan Drusch, Stefan Töpfl, Andreas Juadjur, Ute Bindrich, Thore Völker, Volker Heinz, Nino Terjung
Kinetic study of the combined effect of high pressure and pH-value on
Arthrospira Platensis (Spirulina) proteins extraction
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  Abstract: Publication date: Available online 6 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Marianna Giannoglou, Varvara Andreou, Ioanna Thanou, Giorgos Markou, George Katsaros
Effect of high pressure processing on gastrointestinal fate of carotenoids
in mango juice: Insights obtained from macroscopic to microscopic scales
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  Abstract: Publication date: Available online 6 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Kai Hu, Dongyan Chen, Mengting Chen, Aoli Xiang, Bijun Xie, Zhida Suna
High-efficiency continuous-flow microwave heating system based on
metal-ring resonant structure
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  Abstract: Publication date: Available online 5 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Man Liu, Danfeng Zhou, Yu Peng, Zhengming Tang, Kama Huang, Tao Hong
Preservation effect of plasma-activated water (PAW) treatment on fresh
walnut kernels
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  Abstract: Publication date: May 2023Source: Innovative Food Science & Emerging Technologies, Volume 85Author(s): Hongmei Xiao, Siqi Zhang, Fei Xi, Wanyi Yang, Lei Zhou, Guohua Zhang, Haijun Zhu, Qiuqin Zhang
Improvement of soybean meal quality by one-step fermentation with
mixed-culture based on protease activity
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  Abstract: Publication date: Available online 1 March 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chuan Wang, Xiaozhi Qiu, Rui Hou, Jun Liu, Li Li, Xiang Mao
Performance of UV-LED and UV-C treatments for the inactivation of
Escherichia coli ATCC 25922 in food model solutions: Influence of optical
and physical sample characteristics
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  Abstract: Publication date: Available online 28 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Christelle Pihen, Emma Mani-López, Avelina Franco-Vega, María Teresa Jiménez-Munguía, Aurelio López-Malo, Nelly Ramírez-Corona
pH and ultrasound driven structure-function relationships of soy protein
hydrolysate
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  Abstract: Publication date: Available online 28 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jinjie Yang, Bin Zhu, Jingjing Dou, Yijie Ning, Huan Wang, Yuyang Huang, Yang Li, Baokun Qi, Lianzhou Jiang
Novel non-thermal food processing techniques and their mechanism of action
in mycotoxins decontamination of foods
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  Abstract: Publication date: Available online 28 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Markos Makiso Urugo, Tilahun A. Teka, Ruth Aweke Berihune, Sifen Liulseged Teferi, Chemeda Abedeta Garbaba, Janet Adeyinka Adebo, Henock Woldemichael Woldemariam, Tess Astatkie
Editorial to the special issue on the 35th EFFoST International Conference
in Innovative Food Science and Emerging Technologies
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  Abstract: Publication date: Available online 26 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s):
Bioprocessing of pineapple waste for sustainable production of bioactive
compounds using solid-state fermentation
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  Abstract: Publication date: Available online 25 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sarah L. Paz-Arteaga, Juan A. Ascacio-Valdés, Cristóbal N. Aguilar, Edith Cadena-Chamorro, Liliana Serna-Cock, Miguel A. Aguilar-González, Nathiely Ramírez-Guzmán, Cristian Torres-León
A study on high moisture extrusion for making whole cut meat analogue:
Characterization of system, process and product parameters
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  Abstract: Publication date: Available online 25 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Abdul Mateen, Manoj Mathpati, Gurmeet Singh
Enhancing spray-drying tolerance of Lactobacillus bulgaricus via
non-sporeforming dormancy induction
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Chao Ma, Xiaoqian Zhang, Kaiqiang Wang, Jingya Jiang, Jianhua Zeng, Lanwei Zhang, Pimin Gong
Improved flavonoid content in mulberry leaves by solid-state fermentation:
Metabolic profile, activity, and mechanism
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Qiannan Zhao, Xiaohai Yan, Yuan Yue, Tianli Yue, Yahong Yuan
Solar dryer analysis and effectiveness under four seasons with sensible
and latent heat storage units
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  Abstract: Publication date: Available online 22 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Dounia Chaatouf, Mourad Salhi, Benyounes Raillani, Abir Bria, Samir Amraqui, Ahmed Mezrhab
A survey on the prevalence of sustainable diets and the eating experience
satisfaction
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Marlenne X. Atta-Delgado, Sandra Patricia González Lozano, J. Antonio Torres
Comparing the rheological and 3D printing behavior of pea and soy protein
isolate pastes
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): William Nicholas Ainis, Ran Feng, Frans W.J. van den Berg, Lilia Ahrné
Innovative processing technology in agar recovery: Combination of
subcritical water extraction and moderate electric fields
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Sara G. Pereira, Joana S. Gomes-Dias, Ricardo N. Pereira, José A. Teixeira, Cristina M.R. Rocha
Pasteurization of tender coconut water by pulsed light treatment:
Microbial safety, enzymatic inactivation, and impact on physicochemical
properties
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Somnath Basak, Taniya Jha, Snehasis Chakraborty
High-intensity ultrasound assisted-emulsification using ionic liquids as
novel naturally-derived emulsifiers for food industry applications
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Ariel A.C. Toledo Hijo, Eric Keven Silva, Marcelo Cristianini, Antonio J.A. Meirelles
Impact of non-thermal pasteurization technologies on vitamin
B₁₂ content in milk
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  Abstract: Publication date: Available online 11 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Caroline Ceribeli, Jeanette Otte, Markus Walkling-Ribeiro, Daniel Rodrigues Cardoso, Lilia M. Ahrné
Using electric field to modify wet gluten as meat analogue material: A
comparative study between pulsed and direct current electric fields
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  Abstract: Publication date: Available online 9 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lunan Guo, Xin-Mei Nie, Ya-Hui Yang, Yiping Ren, Xiangli Ding, Jian-Ya Qian
Gentle milk fat separation using silicon carbide ceramic membranes
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  Abstract: Publication date: Available online 2 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tobias Dons, Victor Candelario, Ulf Andersen, Lilia M. Ahrné
Enhancement of anthocyanins extraction from haskap by cold plasma
pretreatment
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  Abstract: Publication date: Available online 2 February 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jiangfei Li, Zongping Li, Qingshu Ma, Yajun Zhou
Inactivation of foodborne pathogenic bacteria in water and stainless steel
surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp
irradiation
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Young-Ju Kim, Jae-Ik Lee, Dong-Hyun Kang
Customer value toward innovative food products: Empirical evidence from
two international markets
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Toula Perrea, Polymeros Chrysochou, Athanasios Krystallis
Modelling of the electron range for use of E-beam treatment for boned
dry-cured hams sanitation
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): J.R. Lucas, J.A. Cárcel, R. Velasco, J. Benedito, M.C. Cabeza
Microwave heating instead of blanching to produce low-fat French fries
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  Abstract: Publication date: Available online 31 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cheng Zhang, Xiaomei Lyu, Rana Muhammad Aadil, Yanjun Tong, Wei Zhao, Ruijin Yang
Multi-frequency power thermosonication treatments of clear strawberry
juice: Impact on color, bioactive compounds, flavor volatiles, microbial
and polyphenol oxidase inactivation
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  Abstract: Publication date: Available online 31 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Baoguo Xu, Min Feng, Bimal Chitrakar, Jianan Cheng, Benxi Wei, Bo Wang, Cunshan Zhou, Haile Ma
Anthocyanin bioaccessibility and anti-inflammatory activity of a
grape-based 3D printed food for dysphagia
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Alan Giovanini de Oliveira Sartori, Ana Sofia Martelli Chaib Saliba, Bruna Sousa Bitencourt, Jaqueline Souza Guedes, Larissa Catelli Rocha Torres, Severino Matias de Alencar, Pedro Esteves Duarte Augusto
Assessment of the interactions between pea and salivary proteins in
aqueous dispersions
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  Abstract: Publication date: Available online 27 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): M. Assad-Bustillos, A.C. Cázares-Godoy, M. Devezeaux de Lavergne, C. Schmitt, C. Hartmann, E. Windhab
Comparison of thermal and non-thermal extraction methods on free and bound
phenolics in pomegranate peel
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  Abstract: Publication date: Available online 25 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Guowei Man, Yan Ma, Lei Xu, Xiaojun Liao, Liang Zhao
Utilization of germinated ancient wheat (Emmer and Einkorn) flours to
improve functional and nutritional properties of bread (Usage of
germinated ancient wheat in breadmaking)
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  Abstract: Publication date: Available online 25 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tekmile Cankurtaran-Kömürcü, Nermin Bilgiçli
Thin sheets of bean curd treated by cold plasma: Changes in surface
structure and physicochemical properties
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Tongliang Yang, Yuhe Wang, Bowen Yang, Yifu Zhang, Jiake Wang, Siqi Qiang, Junjun Zhou, Shuhong Li, Ye Chen
Evaluating the effects of plasma-activated slightly acidic electrolyzed
water on bacterial inactivation and quality attributes of Atlantic salmon
fillets
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Wenhui Zhu, Guizhi Tan, Menglin Han, Ying Bu, Xuepeng Li, Jianrong Li
Amino acid profile and protein bioaccessibility of two Galdieria
sulphuraria strains cultivated autotrophically and mixotrophically in
pilot-scale photobioreactors
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Greta Canelli, Fabian Abiusi, Albert Vidal Garcia, Stefano Canziani, Alexander Mathys
Formulation, invitro digestive study, and comparative fatty acid analysis
of walnut oil-based infant formula, with human milk, animal milk, and
commercial infant formula
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  Abstract: Publication date: Available online 23 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Muhammad Hussain, Yue Sun, Yue Pan, Lu Liu, Xiuxiu Zhang, Qi Wang, Lin Shuang, Abdul Qayum, Kifayat Hussain, Xiaodong Li
Garden cress oil as a vegan source of PUFA: Achieving through optimized
supercritical carbon dioxide extraction
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Olivia Dhara, Thirupathi Azmeera, Anjaneyulu Eanti, Pradosh Prasad Chakrabarti
Improving radio frequency heating uniformity in milled rice with different
packaging shapes by changing temperature of forced air
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Yuyang Cui, Xinmei Wang, Shuyi Jiang, Shaojin Wang, Lixia Hou
Comparative study on physicochemical and nutritional properties of black
rice influenced by superheated steam, far infrared radiation, and
microwave treatment
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Yejun Zhong, Yaqi Zhang, Ziyi Zhu, Yiheng Wang, Zicong Zeng, Chengmei Liu
Isolation of clean label faba bean (Vicia faba L) proteins: A comparative
study of mild fractionation methods against traditional technologies
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  Abstract: Publication date: Available online 11 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Brasathe Jeganathan, Thava Vasanthan, Feral Temelli
Synergism effect of low voltage electrostatic field and antifreeze agents
on enhancing the qualities of frozen beef steak: Perspectives on water
migration and protein aggregation
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Yong Xie, Kai Zhou, Bo Chen, Sam Al-Dalali, Cong Li, Ying Wang, Zhaoming Wang, Hui Zhou, Peijun Li, Baocai Xu
Structural characterization and functional properties of egg white protein
treated by electron beam irradiation
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  Abstract: Publication date: March 2023Source: Innovative Food Science & Emerging Technologies, Volume 84Author(s): Yun Liu, Mengling Huang, Xiazhong Liu, Mingyang Hu
Residual polyphenol oxidase and peroxidase activity in high pressure
processed bok choy (Brassica rapa subsp. chinensis) juice did not
accelerate nutrient degradation during storage
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  Abstract: Publication date: Available online 10 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Andrea Koo, Ding Xiang Chew, Vinayak Ghate, Weibiao Zhou
Optimization of olive leaves' thin layer, intermittent
near-infrared-drying
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  Abstract: Publication date: Available online 9 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ioanna Pyrka, Fani Th. Mantzouridou, Nikolaos Nenadis
Sourdough yeast-bacteria interactions results in reduced immunogenicity by
increasing depolymerization and hydrolysis of gluten
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  Abstract: Publication date: Available online 7 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Wenhui Fu, Xin Jia, Chenglong Liu, Xiao Meng, Ke Zhang, Sha Tao, Wentong Xue
Production, characterization, microbial inhibition, and in vivo toxicity
of cold atmospheric plasma activated water
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  Abstract: Publication date: Available online 6 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): George Katsaros, Marianna Giannoglou, Sofia Chanioti, Styliani Roufou, Aftab Javaheri, Jefferson de Oliveira Mallia, Ruben Gatt, Adamantia Agalou, Dimitris Beis, Vasilis Valdramidis
Effect of annealing and heat-moisture pretreatment on the quality of
3D-printed wheat starch gels
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  Abstract: Publication date: Available online 4 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Luyao Zheng, Qianru Zhang, Xiuzhu Yu, Xiaohu Luo, Hao Jiang
Profiles, antioxidative and ACE inhibitory activity of peptides released
from fermented buttermilk before and after simulated gastrointestinal
digestion
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  Abstract: Publication date: Available online 4 January 2023Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Osama Magouz, Nabil Mehanna, Mohamed Khalifa, Hanaa Sakr, Sabrina Gensberger-Reigl, Sevim Dalabasmaz, Monika Pischetsrieder
Effects of CO2-assisted high-pressure processing on microbiological and
physicochemical properties of Chinese spiced beef
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  Abstract: Publication date: Available online 31 December 2022Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Junmei Liu, Shuang Yuan, Dong Han, Jiqian Liu, Laiyu Zhao, Jihong Wu
Cold atmospheric pressure plasma for the sanitation of conveyor belt
materials: Decontamination efficacy against adherent bacteria and biofilms
of Escherichia coli and effect on surface properties
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  Abstract: Publication date: Available online 31 December 2022Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Qingyang Wang, Nathalie Lavoine, Deepti Salvi
Study of the internal mechanism of L-glutamate for improving the survival
rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying
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  Abstract: Publication date: Available online 29 December 2022Source: Innovative Food Science & Emerging TechnologiesAuthor(s): E. Jingjing, Zhang Jingya, Ma Rongze, Chen Zichao, Yao Caiqing, Wang Ruixue, Zhang Qiaoling, Yang Ying, Li Jing, Wang Junguo
Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori)
fruits by ultrahigh pressure extraction
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  Abstract: Publication date: Available online 23 December 2022Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Zhiling Chen, Jian Ma, Peng Li, Bo Wen, Yu Wang, Yanhong Ma, Wuyang Huang
Effects of the repair treatment on improving the heat resistance of
Lactiplantibacillus plantarum LIP-1
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  Abstract: Publication date: Available online 23 December 2022Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Zhang Qiaoling, Ma Lili, Cao Jinqi, Zhuang Ruoru, E. Jingjing, Yao Caiqing, Wang Ruixue, Wang Junguo
Synergistic effect of particle size, shear rate and driving-force during
microfiltration of fruit juices: Toward a relevant choice of pretreatments
and filtration conditions
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  Abstract: Publication date: Available online 21 December 2022Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Camille Demoulin, Layal Dahdouh, Julien Ricci, Emilie Ruiz, Michèle Delalonde, Christelle Wisniewski
Enzymatic cell wall degradation combined with pulsed electric fields
increases yields of water-soluble-protein extraction from the green marine
macroalga Ulva sp.
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  Abstract: Publication date: Available online 5 December 2022Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Efraim Steinbruch, Julia Wise, Klimentiy Levkov, Alexander Chemodnov, Álvaro Israel, Yoav Livney, Alexander Golberg