Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
Publication date: Available online 10 July 2021Source: Current Opinion in Food ScienceAuthor(s): GI Denoya, AC Colletti, SR Vaudagna, GA Polenta (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - July 11, 2021 Category: Food Science Source Type: research
Genetic variation in sensation affects food liking and intake
Publication date: Available online 10 July 2021Source: Current Opinion in Food ScienceAuthor(s): Emma L Feeney, Lauren McGuinness, John E Hayes, Alissa A Nolden (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - July 11, 2021 Category: Food Science Source Type: research
Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?
Publication date: Available online 6 July 2021Source: Current Opinion in Food ScienceAuthor(s): Emilie Lang, Anderson S Sant’Ana (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - July 8, 2021 Category: Food Science Source Type: research
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior
Publication date: Available online 26 June 2021Source: Current Opinion in Food ScienceAuthor(s): Han-Seok Seo, Ragita C Pramudya, Asmita Singh, Thomas Hummel (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 28, 2021 Category: Food Science Source Type: research
Novel Luminescent Techniques in Aid of Food Quality, Product Development, and Food Processing
Publication date: Available online 18 June 2021Source: Current Opinion in Food ScienceAuthor(s): L.A. Colaruotolo, Eric Peters, M.G. Corradini (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 19, 2021 Category: Food Science Source Type: research
Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects
Publication date: Available online 18 June 2021Source: Current Opinion in Food ScienceAuthor(s): Nora Pap, Marina Fidelis, Luciana Azevedo, Mariana Araújo Vieira do, Carmo, Dongxu Wang, Andrei Mocan, Eliene Penha Rodrigues Pereira, Douglas Xavier-Santos, Anderson S Sant’Ana, Baoru Yang, Daniel Granato (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 19, 2021 Category: Food Science Source Type: research
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products
Publication date: Available online 17 June 2021Source: Current Opinion in Food ScienceAuthor(s): Jonas T Guimarães, Hugo Scudino, Gustavo LPA Ramos, Gabriella AR Oliveira, Larissa P Margalho, Leonardo EO Costa, Mônica Q Freitas, Maria CKH Duarte, Anderson S Sant'Ana, Adriano G Cruz (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 18, 2021 Category: Food Science Source Type: research
Education for Innovation and Entrepreneurship in the food system: The Erasmus+ BoostEdu approach and results
Publication date: Available online 16 June 2021Source: Current Opinion in Food ScienceAuthor(s): Davide Viaggi, María Cristin Barrera Puigdollers, María Luisa Castelló Gómez, Marco Dalla Rosa, Ana Belén Heredia Gutiérrez, Timothy John Hobley, Christoph Knöbl, Valentina Materia, Sunny Mosangzi Xu, Gergana Petrova Romanova, Silvia Russo, Lucia Segui Gil, Nanna Viereck (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 16, 2021 Category: Food Science Source Type: research
Advances in research on brain processing of food odors using different neuroimaging techniques
Publication date: Available online 12 June 2021Source: Current Opinion in Food ScienceAuthor(s): Pengfei Han (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 13, 2021 Category: Food Science Source Type: research
Improving food safety practices in the foodservice industry
Publication date: December 2021Source: Current Opinion in Food Science, Volume 42Author(s): Diogo Thimoteo da Cunha (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 13, 2021 Category: Food Science Source Type: research
The Need for Capacity Building to Accelerate Food System Transformation
Publication date: Available online 3 June 2021Source: Current Opinion in Food ScienceAuthor(s): Alanya CL Den Boer, Jacqueline EW Broerse, Barbara J Regeer (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 3, 2021 Category: Food Science Source Type: research
Sustainability-oriented research and innovation in ‘farm to fork’ value chains
Publication date: December 2021Source: Current Opinion in Food Science, Volume 42Author(s): Angelo Riccaboni, Elena Neri, Francesca Trovarelli, Riccardo Maria Pulselli (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 3, 2021 Category: Food Science Source Type: research
Biological activity and toxicity of plant nutraceuticals: An overview
Publication date: Available online 27 May 2021Source: Current Opinion in Food ScienceAuthor(s): M. Taroncher, P. Vila-Donat, J. Tolosa, M.J. Ruiz, Y. Rodríguez-Carrasco (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 27, 2021 Category: Food Science Source Type: research
Eating behavior in autism: senses as a window towards food acceptance
Publication date: October 2021Source: Current Opinion in Food Science, Volume 41Author(s): Geneviève Petitpierre, Anne-Claude Luisier, Moustafa Bensafi (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 24, 2021 Category: Food Science Source Type: research
Fouling in Membrane Filtration for Juice Processing
Publication date: Available online 18 May 2021Source: Current Opinion in Food ScienceAuthor(s): Cheng Lu, Yiwen Bao, Jen-Yi Huang (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 19, 2021 Category: Food Science Source Type: research
