期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (1)
The wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive comp......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (1)
Tetrodotoxins (TTXs) are a group of potent neurotoxins named after the Tetraodontidae fish family (pufferfish). TTXs have been reported in several ani......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (3)
Camel milk consists of an essential macro/micronutrient for human nutrition in the arid and urban regions. This review study aimed to use meta-analysi......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (4)
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (4)
Nearly 700,000 tonnes of peanuts are consumed annually in Europe. In the last 5 years, peanuts imported from China exceeded legal European Union (EU) ......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (4)
Zearalenone (ZEA) is a mycotoxin frequently found in cereal crops and cereal-derived foodstuffs worldwide. It affects plant productivity, and is also ......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (4)
Due to complex, valuable, and often extremely opaque supply chains, seafood is a commodity that has experienced a high prevalence of food fraud throug......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (6)
Pu-erh tea belongs to dark tea among six major teas in China. As an important kind of post-fermented tea with complex microbial composition, Pu-erh te......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (6)
Fresh-cut fruits and vegetables are healthy and convenient ready-to-eat foods, and the final quality is related to the raw materials and each step of ......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (1)
Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume durin......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (2)
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are al......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (3)
Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ult......
期刊： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022; 21 (3)
Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in mate......
