Use of sensory science for the development of healthier processed meat products: A critical opinion
Publication date: Available online 11 May 2020Source: Current Opinion in Food ScienceAuthor(s): Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, Juan D Rios-Mera, Carmen J Contreras-Castillo, Miriam M Selani (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 12, 2020 Category: Food Science Source Type: research
What makes a foodborne virus: comparing coronaviruses with human noroviruses
Publication date: December 2021Source: Current Opinion in Food Science, Volume 42Author(s): Dan Li, Mitchie Y Zhao, Turk Hsern Malcolm Tan (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 12, 2020 Category: Food Science Source Type: research
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products
Publication date: Available online 4 May 2020Source: Current Opinion in Food ScienceAuthor(s): Rosane Teresinha Heck, José Manuel Lorenzo, Bibiana Alves Dos Santos, Alexandre José Cichoski, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 5, 2020 Category: Food Science Source Type: research
What makes a foodborne virus: comparison between coronaviruses with human noroviruses
Publication date: Available online 4 May 2020Source: Current Opinion in Food ScienceAuthor(s): Dan Li, Mitchie Y Zhao, Malcolm Tan Turk Hsern (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 5, 2020 Category: Food Science Source Type: research
Miniaturization of Optical Sensors and their Potential for High-Throughput Screening of Foods
Publication date: Available online 29 April 2020Source: Current Opinion in Food ScienceAuthor(s): Luis Rodriguez-Saona, Didem Peren Aykas, Karla Rodrigues Borba, Alejandra Urtubia Urbina (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 1, 2020 Category: Food Science Source Type: research
Starch nanoparticles: production methods, structure, and properties for food applications
Publication date: Available online 27 April 2020Source: Current Opinion in Food ScienceAuthor(s): Pedro Henrique Campelo, Anderson S Sant’Ana, Maria Teresa Pedrosa Silva Clerici (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 28, 2020 Category: Food Science Source Type: research
In silico trials of food digestion and absorption: How far are we?
Publication date: Available online 18 April 2020Source: Current Opinion in Food ScienceAuthor(s): Steven Le Feunteun, Alan Robert Mackie, Didier Dupont (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 19, 2020 Category: Food Science Source Type: research
Indigenous yeasts: Emerging Trends and Challenges in winemaking
Publication date: Available online 16 April 2020Source: Current Opinion in Food ScienceAuthor(s): Iliada K Lappa, Vasiliki Kachrimanidou, Chrysanthi Pateraki, Dionysios Koulougliotis, Effimia Eriotou, Nikolaos Kopsahelis (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 17, 2020 Category: Food Science Source Type: research
Green technologies as a strategy to reduce NaCl and phosphate in meat products: An overview
Publication date: Available online 16 April 2020Source: Current Opinion in Food ScienceAuthor(s): Mariana Basso Pinton, Bibiana Alves dos Santos, José Manuel Lorenzo, Alexandre José Cichoski, Caroline Pagnossim Boeira, Paulo Cezar Bastianello Campagnol (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 17, 2020 Category: Food Science Source Type: research
Methodologies to advance the understanding of flavor chemistry
Publication date: Available online 16 April 2020Source: Current Opinion in Food ScienceAuthor(s): Michele Eliza Cortazzo Menis-Henrique (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 17, 2020 Category: Food Science Source Type: research
Understanding the Kinetics of Nutrients Bioaccessibility by Modelling Foodomics Data
Publication date: Available online 15 April 2020Source: Current Opinion in Food ScienceAuthor(s): Carlo Mengucci, Alessandra Bordoni, Francesco Capozzi (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 16, 2020 Category: Food Science Source Type: research
Food Fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?
Publication date: Available online 11 April 2020Source: Current Opinion in Food ScienceAuthor(s): Michael G Gänzle (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 13, 2020 Category: Food Science Source Type: research
Interactions between phenolic compounds, amylolytic enzymes and starch: An updated overview
Publication date: Available online 10 April 2020Source: Current Opinion in Food ScienceAuthor(s): Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 11, 2020 Category: Food Science Source Type: research
Sensory studies with low-income, food-insecure consumers
Publication date: Available online 9 April 2020Source: Current Opinion in Food ScienceAuthor(s): Vonimihaingo Ramaroson Rakotosamimanana, Henriëtte L De Kock (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 10, 2020 Category: Food Science Source Type: research
Probiotic: conceptualization from a new approach
Publication date: Available online 5 April 2020Source: Current Opinion in Food ScienceAuthor(s): Fatemeh Zendeboodi, Nasim Khorshidian, Amir M Mortazavian, Adriano G da Cruz (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 6, 2020 Category: Food Science Source Type: research
