Trends in Food Science & Technology

Title Publication Date Language Citations
Food safety for food security: Relationship between global megatrends and developments in food safety2017/10/01English243
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects2005/01/01English242
Essential oils as potential antimicrobial agents in meat and meat products: A review2013/12/01English242
Cold plasma interactions with enzymes in foods and model systems2016/09/01English242
Micro-scale vegetable production and the rise of microgreens2016/11/01English241
The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution2014/10/01English241
Zein and zein -based nano-materials for food and nutrition applications: A review2018/09/01English240
Edible coatings to incorporate active ingredients to fresh-cut fruits: a review2009/10/01English240
A review of extraction, analytical and advanced methods for determination of pesticides in environment and foodstuffs2018/01/01English239
Plant proteins as high-quality nutritional source for human diet2020/03/01English238
Edible films/coating with tailored properties for active packaging of meat, fish and derived products2020/04/01English238
Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies2011/08/01English237
History and future of food irradiation2011/03/01English237
Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions2019/09/01English236
A review of cellulose and its derivatives in biopolymer-based for food packaging application2021/06/01English235
Testing the assertion that ‘local food is best’: the challenges of an evidence-based approach2008/05/01English234
Public perceptions of agri-food applications of genetic modification – A systematic review and meta-analysis2013/04/01English233
Lipid oxidation in food emulsions1996/03/01English233
Gelatin alternatives for the food industry: recent developments, challenges and prospects2008/12/01English232
Additive manufacturing for the food industry2015/05/01English232
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions2015/04/01English232
Electrospinning: A novel nano-encapsulation approach for bioactive compounds2017/12/01English230
Transparency in food supply chains: A review of enabling technology solutions2019/09/01English229
Innovative applications of power ultrasound during food freezing processes—a review2006/01/01English228
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality2008/10/01English228
Microwave assisted extraction of secondary metabolites from plants: Current status and future directions2011/12/01English226
Pollen and bee bread as new health-oriented products: A review2018/01/01English224
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments2016/04/01English223
A review of novel physical and chemical decontamination technologies for aflatoxin in food2018/01/01English223
3D printing technology: The new era for food customization and elaboration2018/05/01English221