Trends in Food Science & Technology

Titel Veröffentlichungsdatum Sprache Zitate
Association between chemistry and taste of tea: A review2020/07/01English221
Microencapsulation with chitosan by spray drying for industry applications – A review2013/06/01English220
Biochemistry and physiology of sourdough lactic acid bacteria2005/01/01English220
Nutraceuticals and functional foods: Whole versus processed foods2009/09/01English219
Spray drying of probiotics and other food-grade bacteria: A review2017/05/01English218
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits2004/03/01English217
An overview on preparation of emulsion-filled gels and emulsion particulate gels2019/04/01English216
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers2018/06/01English214
Rheology and tribology: Two distinctive regimes of food texture sensation2012/05/01English214
Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties2017/05/01English214
Nanotechnologies in agriculture: New tools for sustainable development2011/11/01English214
Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods2016/12/01English213
Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications2017/11/01English213
Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives2013/10/01English212
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods2011/10/01English211
Separation of functional macromolecules and micromolecules: From ultrafiltration to the border of nanofiltration2015/03/01English211
Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues2014/08/01English211
The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients2008/12/01English211
Meat alternatives: an integrative comparison2019/06/01English210
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review2019/04/01English209
Starch based Pickering emulsions: Fabrication, properties, and applications2019/03/01English209
Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems2017/12/01English209
Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review2017/01/01English208
Brewer's Saccharomyces yeast biomass: characteristics and potential applications2010/02/01English208
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives2018/01/01English208
Gut microbiota role in dietary protein metabolism and health-related outcomes: The two sides of the coin2016/11/01English207
Effect of processing on conformational changes of food proteins related to allergenicity2016/03/01English207
Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin2018/05/01English206
Recent trends in the microbial production, analysis and application of Fructooligosaccharides2005/10/01English206
Technological aspects and potential applications of (ultra) high-pressure homogenisation2013/05/01English206