Current Research in Food Science

Title Publication Date Language Citations
Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins2024/01/01English
Editorial Board2023/01/01English
Table of Contents2023/01/01English
Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch2023/01/01English
Efficacy and safety of a food supplement for iron deficiency anaemia: A monocentric prospective study2023/01/01English
Monitoring volatile changes in infant formula during long-term storage at room temperature2023/01/01English
Evaluation of the interrelated effects of slaughtering, drying, and defatting methods on the composition and properties of black soldier fly (Hermetia illucens) larvae fat2023/01/01English
Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets2023/01/01English
Comprehensive metabolomic variations of hawthorn before and after insect infestation based on the combination analysis of 1H NMR and UPLC-MS2023/01/01English
Natural pigments (anthocyanins and chlorophyll) and antioxidants profiling of European red and green gooseberry (Ribes uva-crispa L.) extracted using green techniques (UAE-citric acid-mediated extraction)2023/01/01English
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency2023/01/01English
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study2024/01/01English
Dietary kaempferol exerts anti-obesity effects by inducing the browing of white adipocytes via the AMPK/SIRT1/PGC-1α signaling pathway2024/01/01English
Nutritional profile of plant-based dairy alternatives in the Swedish market2024/01/01English
Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.)2024/01/01English
Cultured meat in the European Union: Legislative context and food safety issues2024/01/01English
Rhein against Staphylococcus xylosus by interfering with respiratory metabolism and inducing oxidative stress2024/01/01English
Wood cauliflower mushroom (Sparassis crispa) suppresses the body weight and visceral fat increased by ovariectomy in mice2024/01/01English
The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives2024/01/01English
Bridging the gap in antioxidant activity of flavonoids: Correlating the oxidation of human plasma with chemical and cellular assays2024/01/01English
Authentication of ten distinctive triterpenoids in Antrodia cinnamomea serves as a crucial aspect for ensuring the quality control of associated nutraceutical products.2024/01/01English
Lipid incorporated biopolymer based edible films and coatings in food packaging: A review2024/01/01English
An innovative approach to detecting the freshness of fruits and vegetables through the integration of convolutional neural networks and bidirectional long short-term memory network2024/01/01English
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems2024/01/01English
Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma2024/01/01English
Glucosamine attenuates alcohol-induced acute liver injury via inhibiting oxidative stress and inflammation2024/01/01English
Editorial overview: Protein, fat and carbohydrate functionality in plant-based foods2023/01/01English
Unraveling the role of serum metabolites in the relationship between plant-based diets and bone health in community-dwelling older adults2024/01/01English
Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)2024/01/01English
Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective2024/01/01English