Challenges and opportunities for sensory and consumer science in new cultivar development and fresh produce marketing
Publication date: Available online 18 April 2021Source: Current Opinion in Food ScienceAuthor(s): Amy J Bowen, Alexandra Grygorczyk (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 19, 2021 Category: Food Science Source Type: research
Use of olive oil as fat replacer in meat emulsions
Publication date: Available online 18 April 2021Source: Current Opinion in Food ScienceAuthor(s): Gema Nieto, José M Lorenzo (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 19, 2021 Category: Food Science Source Type: research
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
Publication date: Available online 16 April 2021Source: Current Opinion in Food ScienceAuthor(s): Annalisa Romano, Veronica Gallo, Pasquale Ferranti, Paolo Masi (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 17, 2021 Category: Food Science Source Type: research
Intestinal cell models for investigating the uptake, metabolism and absorption of dietary nutrients and bioactive compounds
Publication date: Available online 16 April 2021Source: Current Opinion in Food ScienceAuthor(s): Daniele Bobrowski Rodrigues, Mark L Failla (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 17, 2021 Category: Food Science Source Type: research
Foodomics: a new perspective on gut probiotics nutrition and health research
Publication date: Available online 16 April 2021Source: Current Opinion in Food ScienceAuthor(s): Mengxue He, Chin Ping Tan, Yuanfa Liu, Yong-Jiang Xu (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 17, 2021 Category: Food Science Source Type: research
Application of metabolomics to assess milk quality and traceability
Publication date: Available online 16 April 2021Source: Current Opinion in Food ScienceAuthor(s): Gabriele Rocchetti, Tom F O’Callaghan (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 17, 2021 Category: Food Science Source Type: research
The (gradual) development of emotion measurement for food
Publication date: Available online 7 April 2021Source: Current Opinion in Food ScienceAuthor(s): Herbert L Meiselman (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 8, 2021 Category: Food Science Source Type: research
Novel digital technologies implemented in sensory science and consumer perception
Publication date: Available online 7 April 2021Source: Current Opinion in Food ScienceAuthor(s): Sigfredo Fuentes, Eden Tongson, Claudia Gonzalez Viejo (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 8, 2021 Category: Food Science Source Type: research
Aluminium in infant foods: toxicology, total content and bioaccessibility
Publication date: Available online 7 April 2021Source: Current Opinion in Food ScienceAuthor(s): Ana Paula Rebellato, Joyce Grazielle Siqueira Silva, Esther Lima de Paiva, Adriana Pavesi Arisseto-Bragotto, Juliana Azevedo Lima Pallone (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 8, 2021 Category: Food Science Source Type: research
3D Printing as novel tool for Fruit-based Functional Food Production
Publication date: Available online 8 April 2021Source: Current Opinion in Food ScienceAuthor(s): Igor Tomašević, Predrag Putnik, Filip Valjak, Branimir Pavlić, Branislav Šojić, Anica Bebek Markovinović, Danijela Bursać Kovačević (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 8, 2021 Category: Food Science Source Type: research
A quick look to the Use of Time Domain Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging for food quality applications
Publication date: Available online 3 April 2021Source: Current Opinion in Food ScienceAuthor(s): Baris Ozel, Mecit Halil Oztop (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 5, 2021 Category: Food Science Source Type: research
Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment
Publication date: Available online 3 April 2021Source: Current Opinion in Food ScienceAuthor(s): Oluwadara O Alegbeleye, Anderson S Sant’Ana (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 5, 2021 Category: Food Science Source Type: research
Recent developments in in-vitro assessment of advanced glycation end products
Publication date: Available online 30 March 2021Source: Current Opinion in Food ScienceAuthor(s): Yeliz Serin, Gamze Akbulut, Halime Uğur, Mustafa Yaman (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - April 1, 2021 Category: Food Science Source Type: research
Mycotoxin bioaccessibility in baby food through in vitro digestion: an overview focusing on risk assessment
Publication date: Available online 26 March 2021Source: Current Opinion in Food ScienceAuthor(s): Ana Paula Rebellato, Elem Tamirys dos Santos Caramês, Juliana Azevedo Lima Pallone, Liliana de Oliveira Rocha (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 28, 2021 Category: Food Science Source Type: research
Current concepts and prospects of Mulberry Fruits for nutraceutical and medicinal benefits
Publication date: Available online 23 March 2021Source: Current Opinion in Food ScienceAuthor(s): Debjoy Bhattacharjya, Abdul Sadat, Paulami Dam, Danieli F Buccini, Rittick Mondal, Trishanjan Biswas, Kinkar Biswas, Hironmay Sarkar, Anil Bhuimali, Ahmet Kati, Amit Kumar Mandal (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - March 24, 2021 Category: Food Science Source Type: research
