Sensory and consumer research for good: A review on social Responsibility
Publication date: Available online 6 April 2020Source: Current Opinion in Food ScienceAuthor(s): Carlos Gómez-Corona (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 6, 2020 Category: Food Science Source Type: research
Insights and gaps on protein digestion
Publication date: Available online 4 April 2020Source: Current Opinion in Food ScienceAuthor(s): Alan Mackie (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 5, 2020 Category: Food Science Source Type: research
Corrigendum to “The fungal problem in cheese industry” [Curr Opin Food Sci 29 (2019) 14-19]
Publication date: Available online 5 April 2020Source: Current Opinion in Food ScienceAuthor(s): Cathrine Finne Kure, Ida Skaar (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 5, 2020 Category: Food Science Source Type: research
Extending the concept of terroir from grapes to other agricultural commodities: An overview
Publication date: Available online 27 March 2020Source: Current Opinion in Food ScienceAuthor(s): Luigi Lucini, Gabriele Rocchetti, Marco Trevisan (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 28, 2020 Category: Food Science Source Type: research
Challenges, trends and opportunities in food processing
Publication date: Available online 20 March 2020Source: Current Opinion in Food ScienceAuthor(s): Pedro ED Augusto (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 22, 2020 Category: Food Science Source Type: research
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview
Publication date: Available online 19 March 2020Source: Current Opinion in Food ScienceAuthor(s): Paulo Eduardo S Munekata, Gabriele Rocchetti, Mirian Pateiro, Luigi Lucini, Rubén Domínguez, Jose Manuel Lorenzo (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 20, 2020 Category: Food Science Source Type: research
Digital twins of food process operations: the next step for food process models?
Publication date: Available online 19 March 2020Source: Current Opinion in Food ScienceAuthor(s): Pieter Verboven, Thijs Defraeye, Ashim K Datta, Bart Nicolai (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 20, 2020 Category: Food Science Source Type: research
Personality traits and food consumption: an overview of recent research
Publication date: Available online 19 March 2020Source: Current Opinion in Food ScienceAuthor(s): Michele Christine Machado-Oliveira, John Nezlek, Heber Rodrigues, Anderson S Sant’Ana (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 20, 2020 Category: Food Science Source Type: research
Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems
Publication date: Available online 19 March 2020Source: Current Opinion in Food ScienceAuthor(s): Iramaia Angélica Neri-Numa, Henrique Silvano Arruda, Marina Vilar Geraldi, Mário Roberto Maróstica Júnior, Glaucia Maria Pastore (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 20, 2020 Category: Food Science Source Type: research
Recent advances and future perspective in additive manufacturing of foods based on 3D printing
Publication date: October 2020Source: Current Opinion in Food Science, Volume 35Author(s): Alain Le-Bail, Bianca Chieregato Maniglia, Patricia Le-Bail (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 20, 2020 Category: Food Science Source Type: research
Processing Influences on Food Polyphenol Profiles and Biological Activity
Publication date: Available online 10 March 2020Source: Current Opinion in Food ScienceAuthor(s): Hawi Debelo, Min Li, Mario G Ferruzzi (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 11, 2020 Category: Food Science Source Type: research
Pathogen subtyping tools for risk assessment and management of produce-borne outbreaks
Publication date: Available online 7 March 2020Source: Current Opinion in Food ScienceAuthor(s): Oluwadara Oluwaseun Alegbeleye, Anderson S Sant’Ana (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 8, 2020 Category: Food Science Source Type: research
Bamboo as an eco-friendly material for food and biotechnology industries
Publication date: Available online 7 March 2020Source: Current Opinion in Food ScienceAuthor(s): Marcos Fellipe Silva, Michele Eliza Cortazzo Menis-Henrique, Mária Herminia Ferrari Felisberto, Rosana Goldbeck, Maria Teresa Pedrosa Silva Clerici (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 8, 2020 Category: Food Science Source Type: research
Co-optimization of safety, quality and legislation: opening Pandora’s box?
Publication date: Available online 2 March 2020Source: Current Opinion in Food ScienceAuthor(s): Martinus AJS van Boekel, Pieter F ter Steeg, Arief E Dahoe (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 3, 2020 Category: Food Science Source Type: research
Recent advances in the production and application of nano-enabled bioactive food ingredients
This article provides an overview of some of the major developments in this area over the past few years. In particular, it focuses on recent advances in the design and fabrication of multiple-bioactive delivery systems, plant-based delivery systems, and delivery systems for specific food applications.Graphical abstract (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 20, 2020 Category: Food Science Source Type: research
