期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (4)
Hyperglycemia and hyperuricemia are both metabolic disorders related to excessive amount of metabolites in blood, which are considered as high risk fa......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (7)
Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health be......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (9)
The aim of this systematic review and meta-analysis was to analyze data from randomized controlled trials (RCTs) assessing the effects of oleic acid (......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (13)
Cancer is one of the most devastating diseases, and recently, a variety of natural compounds with preventive effects on cancer developments have been ......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (14)
Foodborne pathogens are the main cause of human foodborne diseases and pose a serious threat to food safety. The control of them has always been a sig......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (21)
N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines, and acrylamide are widely distributed and some of the most tox......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (25)
Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodiu......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (26)
Wheat bran is a major by-product of white flour milling and had been produced in large quantities around the world; it is rich in dietary fiber and ha......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (32)
Nonalcoholic fatty liver disease (NAFLD) has become a surge burden worldwide due to its high prevalence, with complicated deterioration symptoms such ......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (18)
Growth retardation (GR), which commonly occurs in childhood, is a major health concern globally. However, the specific mechanism remains unclear. It h......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (28)
Marine algae contain abundant polysaccharides that support a range of health-promoting activities; however, the high molecular weight, high viscosity,......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (29)
Iturin, a metabolite produced by Bacillus subtilis, has a broad-spectrum antibacterial effect, and because they are secreted in the rhizosphere of pla......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (32)
The COVID-19 pandemic has damaged the world's economy during 2020-2021, reduced the purchasing power of households, partially restricted international......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (2)
Tea (Camellia sinensis) contains bioactive metabolites such as catechins, amino acids, caffeine, and aroma compounds that contribute to characteristic......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (10)
Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its mai......
