期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 120 ()
Background: The distressing COVID-19 pandemic has had a substantial impact on public mental health, and the importance of food and nutrients in severa......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 121 ()
Background: As electromagnetic waves of particular bands, energy-carrying infrared radiation, microwave, and radio frequency transfer heat, which affe......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 122 ()
Background: Oxidative stress is the main reason for inducing cell apoptosis, tissue damage and pathological changes in the body. Antioxidants can be t......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 122 ()
Background: Maintaining a healthy diet is vital to avoid health-related issues, e.g., undernutrition, obesity and many non-communicable diseases. An i......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 123 ()
Background: Bio-plastics are eco-friendly biopolymer finding tremendous application in food and pharmaceutical industries. Biodegradable polymer-based......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 124 ()
Background: Pu-erh tea aroma is the comprehensive result of various volatile compounds (VCs). More than 1000 VCs were reported in Pu-erh tea. Pu-erh t......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 124 ()
Background: Deoxynivalenol (DON) is an important Fusarium mycotoxin commonly detected in foods and feeds, which has drawn global attention because of ......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 127 ()
Background: Recently, the study of hydrolysates from food proteins has been increasingly due to their wide range of biological activities. Hydrolysate......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 129 ()
Background: Plant-based proteins (PBPs) are receiving growing attention globally due to their potential to formulate meat analogues. These products ar......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 120 ()
Backround: The modern dietary trends have led to a continuously increasing demand for seafood. Both high quality and extended shelf-life of seafood is......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 126 ()
Background: Climate change constitutes a complex challenge posing an urgent threat to our planet and life and creating an entirely different way of co......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 128 ()
Background: Preserved eggs are a kind of traditional Chinese egg products with a long history, which are highly valued by consumers. Preserved eggs ar......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 128 ()
Background: Precision and personalized nutrition approaches aim to leverage human variability to design tailored dietary interventions to improve heal......
