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vol.169 (2026) Guided and programmable nuclease-based biosensing in food safety, quality, and authenticity detection: A comparative analysis of recent developments
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vol.169 (2026) Lactate metabolism in meat: from postmortem changes to emerging regulatory mechanisms
vol.169 (2026) Comparative analysis of cultivated meat cell sources and cell type usage across species: Functional roles and engineering potential
vol.169 (2026) Self-assembly of bioactive peptides: A novel perspective for digestive adaptation and functional food design
vol.169 (2026) FAIR chemosensory data: Unlocking AI for flavour, food and health
vol.169 (2026) Emerging application of electrochemical sensors in detection of honey adulteration
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vol.169 (2026) Rosemary essential oil: Bridging the gap from animal husbandry to functional foods and therapeutics
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vol.169 (2026) Recent advances on aroma-food ingredient interactions: A review
vol.169 (2026) Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems
vol.169 (2026)
vol.170 (2026) Yeast application for reduction of ochratoxin A in foods: Mechanistic insights into control strategies, enhancement efficacy, and commercial potential
vol.170 (2026) From detection chains to prevention trends: An AI governance framework for terrestrial and marine food-safety systems
vol.170 (2026) Harnessing the diversity of plant proteins for cultivated meat production: functional insights and emerging applications
vol.170 (2026) Nonthermal processing technologies to produce low glycemic index starch
vol.170 (2026) A review of tree nut allergens and their processing for decreasing allergenicity
vol.170 (2026) Recent advances in metal-phenolic networks for delivery and removal: properties, applications, and future perspectives
vol.170 (2026) Alternaria alternata and its mycotoxins: Sources, toxicological analysis, and control strategies
vol.170 (2026) Ultrasound-assisted recovery of lycopene from tomato waste: a systematic review supported by generative artificial intelligence
vol.169 (2026) Future-proof frameworks for allergenicity assessment of novel foods: Bridging immunology and bioengineering
vol.169 (2026) Aerogels in active packaging for food preservation: A comprehensive review of applications
vol.169 (2026) Accelerating cultivated meat bioprocess innovation: Rational design of cost-effective serum-free media via the convergence of data-driven analytics and synthetic biology platforms
vol.169 (2026) Hen egg white lysozyme as a functional building block: structural features, assembly behavior, and emerging food applications
vol.169 (2026) Recent advances in utilization of tamarind seed as a sustainable source for development of food packaging
vol.169 (2026) Comprehensive life cycle assessment of cocoa and chocolate supply chains: Environmental sustainability perspectives
vol.169 (2026) Guided and programmable nuclease-based biosensing in food safety, quality, and authenticity detection: A comparative analysis of recent developments
vol.169 (2026) Interactions of microbiota during solid-state cereal vinegar fermentation
vol.169 (2026) Lactate metabolism in meat: from postmortem changes to emerging regulatory mechanisms
vol.169 (2026) Comparative analysis of cultivated meat cell sources and cell type usage across species: Functional roles and engineering potential
vol.169 (2026) Self-assembly of bioactive peptides: A novel perspective for digestive adaptation and functional food design
vol.169 (2026) FAIR chemosensory data: Unlocking AI for flavour, food and health
vol.169 (2026) Emerging application of electrochemical sensors in detection of honey adulteration
vol.169 (2026) Cottonseed protein as a sustainable alternative plant protein: Basic characteristics, recent advancements, applications and limitations
vol.169 (2026) Rosemary essential oil: Bridging the gap from animal husbandry to functional foods and therapeutics
vol.169 (2026) Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies
vol.169 (2026) Smart drying of agricultural produce: An industry 4.0 perspective
vol.169 (2026) Identification of evidence gaps and future research needs in food safety
vol.169 (2026) From texture to digestion: Understanding multi-component interactions in designing starch-based low-glycemic index soft foods
vol.169 (2026) Recent advances on aroma-food ingredient interactions: A review
vol.169 (2026) Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems
vol.169 (2026)
