Nanotechnology combined with photothermal technology: Latest advancements in food sterilization and preservation research
vol.173 (2026) Advancing food science through molecular docking: Methods, applications, and future perspectives
vol.173 (2026) Hydrocolloid-based encapsulation systems for probiotics in foods: Structure–rheology–release relationships and rational design principles
vol.173 (2026) Ozone application in agri-food drying: mechanisms and process intensification toward sustainability
vol.173 (2026) Beyond false equivalence: reconceptualizing ultraprocessed foods in food system transformation
vol.173 (2026) Recent advances in supramolecular self-assembly of plant-derived active small molecules for active food packaging
vol.173 (2026) Creaminess perception in dairy products: A review of sensory studies, enhancement strategies and future perspectives
vol.173 (2026) Addressing post-harvest potato losses and advancing value addition through agro-processing for sustainable food supply chain: A review
vol.173 (2026) Recent advances in dietary saponins stabilization: A review on technologies and applications
vol.173 (2026) Analyzing technology-driven innovations in Ophiopogon japonicus quality control: From chemical composition analysis to precision quality evaluation
vol.173 (2026) (Re)interpreting mycotoxin exposure and toxicity in ingredient-centred food systems
vol.173 (2026) Peptides as antioxidant, taste-active, and antimicrobial agents in wine: Current evidence and technological perspectives
vol.173 (2026) Sustainable food packaging from oil palm frond (OPF) and empty fruit bunch (EFB) cellulose: Advancing eco-friendly waste reduction
vol.173 (2026) Temperature-responsive deep eutectic solvents: A green and recyclable extractant for efficient extraction of natural bioactive compounds
vol.173 (2026) Plant-based cheese analogues: Bridging structure-function towards improved functional performance
vol.173 (2026) Non-destructive diagnostics and early-warning systems for Penicillium rot in fresh produce: A review of emerging technologies
vol.173 (2026) Nutritional composition, potential applications, and health benefits of doum palm fruit (Hyphaene thebaica): A review
vol.173 (2026) Digitalisation of food value chains in developing countries: Systemic barriers and a digital-maturity-stratified strategy for integrated and inclusive adoption
vol.173 (2026) Applications of laser-assisted technologies in food processing and packaging operation: a review and perspectives on reshaping food supply chain
vol.173 (2026) Evolution of honey authentication and traceability: From conventional assays to intelligent systems integrating multi-omics and machine/deep learning for sustainable apiculture
vol.173 (2026) Strategies for enhancing the functionality of polyphenol-modified myofibrillar protein: The potential of physical fields
vol.173 (2026) Artificial intelligence and multi-scale data fusion for high-value utilization of whey proteins: A systematic review
vol.173 (2026) Curdlan oligosaccharides: Engineered production, multi-functional activities, and next-generation applications in food systems
vol.173 (2026) AI-driven food bioprocessing: How far its integration with practice?
vol.172 (2026) The role of sturgeon roe membranes and ooplasm in caviar quality evolution: mechanisms and regulatory trends
vol.172 (2026) From visual perception to digitizing assessment: A review of smartphone-based colorimetric and fluorescent sensing for food freshness monitoring
vol.172 (2026) Chemical composition, bioactivity, and applications of Pandanus amaryllifolius leaves: A comprehensive review
vol.172 (2026) Per- and polyfluoroalkyl substances in food contact materials: Migration, health risks and sustainable alternatives
vol.172 (2026) Rare glycosylated apocarotenoids for food applications: production strategies, functionality, and challenges highlighted by staphyloxanthin
vol.172 (2026) Odorant-binding proteins: from olfactory roles to intelligent biomaterials for food flavor regulation
vol.172 (2026)
vol.173 (2026) Advancing food science through molecular docking: Methods, applications, and future perspectives
vol.173 (2026) Hydrocolloid-based encapsulation systems for probiotics in foods: Structure–rheology–release relationships and rational design principles
vol.173 (2026) Ozone application in agri-food drying: mechanisms and process intensification toward sustainability
vol.173 (2026) Beyond false equivalence: reconceptualizing ultraprocessed foods in food system transformation
vol.173 (2026) Recent advances in supramolecular self-assembly of plant-derived active small molecules for active food packaging
vol.173 (2026) Creaminess perception in dairy products: A review of sensory studies, enhancement strategies and future perspectives
vol.173 (2026) Addressing post-harvest potato losses and advancing value addition through agro-processing for sustainable food supply chain: A review
vol.173 (2026) Recent advances in dietary saponins stabilization: A review on technologies and applications
vol.173 (2026) Analyzing technology-driven innovations in Ophiopogon japonicus quality control: From chemical composition analysis to precision quality evaluation
vol.173 (2026) (Re)interpreting mycotoxin exposure and toxicity in ingredient-centred food systems
vol.173 (2026) Peptides as antioxidant, taste-active, and antimicrobial agents in wine: Current evidence and technological perspectives
vol.173 (2026) Sustainable food packaging from oil palm frond (OPF) and empty fruit bunch (EFB) cellulose: Advancing eco-friendly waste reduction
vol.173 (2026) Temperature-responsive deep eutectic solvents: A green and recyclable extractant for efficient extraction of natural bioactive compounds
vol.173 (2026) Plant-based cheese analogues: Bridging structure-function towards improved functional performance
vol.173 (2026) Non-destructive diagnostics and early-warning systems for Penicillium rot in fresh produce: A review of emerging technologies
vol.173 (2026) Nutritional composition, potential applications, and health benefits of doum palm fruit (Hyphaene thebaica): A review
vol.173 (2026) Digitalisation of food value chains in developing countries: Systemic barriers and a digital-maturity-stratified strategy for integrated and inclusive adoption
vol.173 (2026) Applications of laser-assisted technologies in food processing and packaging operation: a review and perspectives on reshaping food supply chain
vol.173 (2026) Evolution of honey authentication and traceability: From conventional assays to intelligent systems integrating multi-omics and machine/deep learning for sustainable apiculture
vol.173 (2026) Strategies for enhancing the functionality of polyphenol-modified myofibrillar protein: The potential of physical fields
vol.173 (2026) Artificial intelligence and multi-scale data fusion for high-value utilization of whey proteins: A systematic review
vol.173 (2026) Curdlan oligosaccharides: Engineered production, multi-functional activities, and next-generation applications in food systems
vol.173 (2026) AI-driven food bioprocessing: How far its integration with practice?
vol.172 (2026) The role of sturgeon roe membranes and ooplasm in caviar quality evolution: mechanisms and regulatory trends
vol.172 (2026) From visual perception to digitizing assessment: A review of smartphone-based colorimetric and fluorescent sensing for food freshness monitoring
vol.172 (2026) Chemical composition, bioactivity, and applications of Pandanus amaryllifolius leaves: A comprehensive review
vol.172 (2026) Per- and polyfluoroalkyl substances in food contact materials: Migration, health risks and sustainable alternatives
vol.172 (2026) Rare glycosylated apocarotenoids for food applications: production strategies, functionality, and challenges highlighted by staphyloxanthin
vol.172 (2026) Odorant-binding proteins: from olfactory roles to intelligent biomaterials for food flavor regulation
vol.172 (2026)
