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vol.175 (2026) Multifunctional electrospun nanofibers functionalized by anthocyanins: Integrated intelligent sensing and food preservation for smart packaging
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vol.175 (2026) Deep neural network frameworks (DNNFs) for enhanced non-destructive spectroscopic quantification in foods: From hybrid pipelines to end-to-end modelling
vol.175 (2026) Recent advances in hydrogen-rich water (HRW): Preparation technologies, functional properties, and applications in the food industry
vol.175 (2026) Glass transition in plant-based powders: Linking matrix complexity to functional stability
vol.175 (2026) Engineering food systems for microbiome stability and metabolic health in deep-space missions
vol.175 (2026) Engineering Trichoderma reesei into a programmable eukaryotic chassis for efficient production of raw materials in the food industry
vol.175 (2026) Animal-free caseins by precision fermentation: technical challenges and perspectives
vol.175 (2026) Recent advances on MXene nanomaterials-based biosensing technologies and portable analytical devices for detection of food hazard factors
vol.175 (2026) Reshaping myofibrillar proteins of meats and meat products with pulsed electric field: Structure, function, and application mechanisms
vol.175 (2026) Advances in essential oil co-encapsulation: Synergistic interactions, fabrication strategies, functional properties, and applications in food and biomedicine
vol.175 (2026) Advances in photocatalytic materials for smart and active food packaging: Mechanisms, applications, and emerging trends
vol.175 (2026) The collaborative formation of cheese flavour and texture: driving factors, multi-omics integration and precision regulation strategies
vol.175 (2026) Plant-based fermented products: From traditional fermentation to controlled Bioprocessing—Mechanisms, functional effects and applications
vol.175 (2026) Integrating ionic liquids and artificial intelligence for circular agri-food waste valorization
vol.175 (2026) Plant-based oleogels: Formation, oxidative stability, digestion, and applications in bakery products
vol.175 (2026) Electrochemical sensors for shellfish contaminants: from proof-of-concept to analytical relevance
vol.175 (2026) Magnetic nanomaterials-enabled enrichment of foodborne pathogens: A critical step toward rapid detection
vol.175 (2026) Human sweet, umami and bitter taste receptors: From decoders of taste perception to sentinels of systemic metabolism and health
vol.175 (2026) How food supply chains respond to heterogeneous disruptions: A systematic review of resilience strategies and dynamic capability configurations
vol.175 (2026) Aggregation-induced emission photosensitizers for photodynamic food packaging: Antibacterial mechanisms, material innovations, and applications
vol.175 (2026) Emerging mycotoxins in food matrices: Recent progress in combined toxicological effects and biosensor development
vol.175 (2026) Cross-organ dissemination of foodborne antibiotic resistance genes mediated by fermentation: A review
vol.175 (2026) Fermentation-derived bioactive peptides from lactic acid bacteria: Computational biology prediction in functional properties, structure-activity relationships
vol.175 (2026) Viable lactic acid bacteria across the production-food-gut continuum: Multi-stress adaptation and robustness engineering
vol.175 (2026) From food to biomaterial: A comprehensive review of polysaccharides from Brasenia schreberi and the lubricity of its mucilage
vol.175 (2026)
vol.175 (2026) Hydrogel-based bionic sensors for food flavor detection: Recent advances and future trends
vol.175 (2026) Multifunctional electrospun nanofibers functionalized by anthocyanins: Integrated intelligent sensing and food preservation for smart packaging
vol.175 (2026) Taste peptides: A critical review on taste perception mechanisms, AI-driven screening, and multidimensional evaluation technologies
vol.175 (2026) Decoding food perception: A comprehensive review of EEG-based sensory recognition from signal features and decoding algorithms to multisensory applications and future perspectives
vol.175 (2026) Ginseng for fatigue resilience: A systems framework linking pathological cycles, structure-activity relationships and processing design
vol.175 (2026) Deep neural network frameworks (DNNFs) for enhanced non-destructive spectroscopic quantification in foods: From hybrid pipelines to end-to-end modelling
vol.175 (2026) Recent advances in hydrogen-rich water (HRW): Preparation technologies, functional properties, and applications in the food industry
vol.175 (2026) Glass transition in plant-based powders: Linking matrix complexity to functional stability
vol.175 (2026) Engineering food systems for microbiome stability and metabolic health in deep-space missions
vol.175 (2026) Engineering Trichoderma reesei into a programmable eukaryotic chassis for efficient production of raw materials in the food industry
vol.175 (2026) Animal-free caseins by precision fermentation: technical challenges and perspectives
vol.175 (2026) Recent advances on MXene nanomaterials-based biosensing technologies and portable analytical devices for detection of food hazard factors
vol.175 (2026) Reshaping myofibrillar proteins of meats and meat products with pulsed electric field: Structure, function, and application mechanisms
vol.175 (2026) Advances in essential oil co-encapsulation: Synergistic interactions, fabrication strategies, functional properties, and applications in food and biomedicine
vol.175 (2026) Advances in photocatalytic materials for smart and active food packaging: Mechanisms, applications, and emerging trends
vol.175 (2026) The collaborative formation of cheese flavour and texture: driving factors, multi-omics integration and precision regulation strategies
vol.175 (2026) Plant-based fermented products: From traditional fermentation to controlled Bioprocessing—Mechanisms, functional effects and applications
vol.175 (2026) Integrating ionic liquids and artificial intelligence for circular agri-food waste valorization
vol.175 (2026) Plant-based oleogels: Formation, oxidative stability, digestion, and applications in bakery products
vol.175 (2026) Electrochemical sensors for shellfish contaminants: from proof-of-concept to analytical relevance
vol.175 (2026) Magnetic nanomaterials-enabled enrichment of foodborne pathogens: A critical step toward rapid detection
vol.175 (2026) Human sweet, umami and bitter taste receptors: From decoders of taste perception to sentinels of systemic metabolism and health
vol.175 (2026) How food supply chains respond to heterogeneous disruptions: A systematic review of resilience strategies and dynamic capability configurations
vol.175 (2026) Aggregation-induced emission photosensitizers for photodynamic food packaging: Antibacterial mechanisms, material innovations, and applications
vol.175 (2026) Emerging mycotoxins in food matrices: Recent progress in combined toxicological effects and biosensor development
vol.175 (2026) Cross-organ dissemination of foodborne antibiotic resistance genes mediated by fermentation: A review
vol.175 (2026) Fermentation-derived bioactive peptides from lactic acid bacteria: Computational biology prediction in functional properties, structure-activity relationships
vol.175 (2026) Viable lactic acid bacteria across the production-food-gut continuum: Multi-stress adaptation and robustness engineering
vol.175 (2026) From food to biomaterial: A comprehensive review of polysaccharides from Brasenia schreberi and the lubricity of its mucilage
vol.175 (2026)
