Current Research in Food Science

Title Publication Date Language Citations
A review on health benefits of phenolics derived from dietary spices2022/01/01English30
Resveratrol, cancer and cancer stem cells: A review on past to future2020/11/01English29
Hawthorn pectin: Extraction, function and utilization2021/01/01English29
Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites2023/01/01English28
Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha2022/01/01English28
Structure–immunomodulatory activity relationships of dietary polysaccharides2022/01/01English28
Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation2021/01/01English26
Ganoderic acids-rich ethanol extract from Ganoderma lucidum protects against alcoholic liver injury and modulates intestinal microbiota in mice with excessive alcohol intake2022/01/01English26
Functional and antimicrobial properties of cellulose acetate films incorporated with sweet fennel essential oil and plasticizers2020/11/01English26
Advances in the stability challenges of bioactive peptides and improvement strategies2022/01/01English25
Trust your gut: Bioavailability and bioaccessibility of dietary compounds2022/01/01English25
Variability of antioxidant properties, catechins, caffeine, L-theanine and other amino acids in different plant parts of Azorean Camellia sinensis2020/11/01English25
Understanding water activity change in oil with temperature2020/11/01English25
Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate2021/01/01English25
Incorporation of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex films used for milk spoilage detection2022/01/01English25
Improving the mechanical properties and thermal stability of sodium alginate/hydrolyzed collagen films through the incorporation of SiO22022/01/01English25
Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines2021/01/01English25
The microbiome of Chinese rice wine (Huangjiu)2022/01/01English24
Fabrication and characterization of core-shell gliadin/tremella polysaccharide nanoparticles for curcumin delivery: Encapsulation efficiency, physicochemical stability and bioaccessibility2022/01/01English24
Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels2020/11/01English24
Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS2022/01/01English24
Piceatannol attenuates fat accumulation and oxidative stress in steatosis-induced HepG2 cells2020/11/01English23
Smart choices: Mechanisms of intelligent food packaging2021/01/01English23
pH indicator films fabricated from soy protein isolate modified with chitin nanowhisker and Clitoria ternatea flower extract2022/01/01English23
In silico analysis of novel dipeptidyl peptidase-IV inhibitory peptides released from Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and the possible pathways involved in diabetes protection2021/01/01English22
Hypotheses concerning structuring of extruded meat analogs2023/01/01English22
Rapid classification of commercial teas according to their origin and type using elemental content with X-ray fluorescence (XRF) spectroscopy2021/01/01English22
UHPLC-ToF-MS method for determination of multi-mycotoxins in maize: Development and validation2019/11/01English22
Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract2022/01/01English22
Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing2021/01/01English22