期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (2)
Galactomannans are neutral hemicellulose biopolymers that strengthen the plant cell walls by interacting with cellulose in the form of storage polysac......
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 (5)
Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus are the most significant aquatic pathogens of the genera Vibrio, account for most Vibri......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (7)
Due to the increasing population, there is high concern about whether the current food system will be able to provide enough healthy food for 10 billi......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (6)
Macroalgae are the diverse group of photosynthetic algae found at the intertidal regions of oceans. Recent advances suggest that macroalgal derived gl......
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 (6)
Anthocyanins are polyphenolic compounds belonging to the group of flavonoids in charge of providing red, purple, and blue colourations to different pa......
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 (9)
Optimum body composition in terms of higher muscle and bone mass is crucial for balancing metabolic activities for sustainability of healthy human lif......
期刊： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022; 62 (12)
Type 2 diabetes (T2D) is one of the most prevalent metabolic diseases worldwide and is characterized by increased postprandial hyperglycemia (PPHG). a......
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 (13)
Food safety issues associated with aquatic food products become more important with the increasing consumption and followed by its ongoing challenges.......
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)
Multi-species biofilms are ubiquitous worldwide and are a concern in the food industry. Multi-species biofilms have a higher resistance to antimicrobi......
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......
