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Research progress in the screening and evaluation of umami peptides.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1462, doi. 10.1111/1541-4337.12916
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- Article
Multiplex optical bioassays for food safety analysis: Toward on‐site detection.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1627, doi. 10.1111/1541-4337.12914
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- Article
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1598, doi. 10.1111/1541-4337.12905
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- Article
State of the art: Lateral flow assays toward the point‐of‐care foodborne pathogenic bacteria detection in food samples.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1868, doi. 10.1111/1541-4337.12913
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- Article
An updated review on food‐derived bioactive peptides: Focus on the regulatory requirements, safety, and bioavailability.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1732, doi. 10.1111/1541-4337.12911
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- Article
Inside Front Cover: Cover Image, Volume 21, Issue 2.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. NA, doi. 10.1111/1541-4337.12954
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- Article
Back Cover: Cover Image, Volume 21, Issue 2.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. NA, doi. 10.1111/1541-4337.12953
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- Article
Inside Back Cover: Cover Image, Volume 21, Issue 2.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. NA, doi. 10.1111/1541-4337.12952
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- Article
Front Cover: Cover Image, Volume 21, Issue 2.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. NA, doi. 10.1111/1541-4337.12946
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- Article
Issue Information.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 809, doi. 10.1111/1541-4337.12944
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- Article
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1677, doi. 10.1111/1541-4337.12927
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- Article
Medium chain triglycerides (MCT): State‐of‐the‐art on chemistry, synthesis, health benefits and applications in food industry.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 843, doi. 10.1111/1541-4337.12926
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- Article
Soy protein isolates: A review of their composition, aggregation, and gelation.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1940, doi. 10.1111/1541-4337.12925
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- Article
Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 964, doi. 10.1111/1541-4337.12924
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- Article
Aquatic food animals in the United States: Status quo and challenges.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1336, doi. 10.1111/1541-4337.12923
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- Article
Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1657, doi. 10.1111/1541-4337.12922
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- Article
Functional implications of bound phenolic compounds and phenolics–food interaction: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 811, doi. 10.1111/1541-4337.12921
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- Article
Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 942, doi. 10.1111/1541-4337.12920
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- Article
Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1979, doi. 10.1111/1541-4337.12919
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- Article
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1517, doi. 10.1111/1541-4337.12918
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- Article
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1803, doi. 10.1111/1541-4337.12917
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Compendium of sodium reduction strategies in foods: A scoping review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1300, doi. 10.1111/1541-4337.12915
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New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 904, doi. 10.1111/1541-4337.12909
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- Article
Emerging drying techniques for food safety and quality: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1125, doi. 10.1111/1541-4337.12898
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- Article
Phage‐based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1843, doi. 10.1111/1541-4337.12908
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- Article
Machine learning‐based modeling in food processing applications: State of the art.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1409, doi. 10.1111/1541-4337.12912
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- Article
Intact cells: "Nutritional capsules" in plant foods.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1198, doi. 10.1111/1541-4337.12904
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- Article
Probing antimicrobial resistance and sanitizer tolerance themes and their implications for the food industry through the Listeria monocytogenes lens.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1777, doi. 10.1111/1541-4337.12910
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- Article
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1491, doi. 10.1111/1541-4337.12903
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- Article
Naked‐eye detection strategies coupled with isothermal nucleic acid amplification techniques for the detection of human pathogens.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1913, doi. 10.1111/1541-4337.12902
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- Article
Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1702, doi. 10.1111/1541-4337.12906
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- Article
An overview of antimicrobial properties of kombucha.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1024, doi. 10.1111/1541-4337.12892
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- Article
Risks and new challenges in the food chain: Viral contamination and decontamination from a global perspective, guidelines, and cleaning.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 868, doi. 10.1111/1541-4337.12899
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- Article
Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1161, doi. 10.1111/1541-4337.12891
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- Article
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1537, doi. 10.1111/1541-4337.12897
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- Article
Lipid oxidation and antioxidant delivery systems in muscle food.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1275, doi. 10.1111/1541-4337.12890
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Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1568, doi. 10.1111/1541-4337.12896
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- Article
Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1054, doi. 10.1111/1541-4337.12886
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- Article
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1958, doi. 10.1111/1541-4337.12895
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Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 999, doi. 10.1111/1541-4337.12893
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- Article
Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1383, doi. 10.1111/1541-4337.12883
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- Article
Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1254, doi. 10.1111/1541-4337.12884
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- Article
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1218, doi. 10.1111/1541-4337.12882
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Exploring the prospects of the fifth quarter in the 21st century.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1439, doi. 10.1111/1541-4337.12879
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- Article
Cold plasma for the disinfection of industrial food‐contact surfaces: An overview of current status and opportunities.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1086, doi. 10.1111/1541-4337.12885
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- Article
Formation and biological effects of protein corona for food‐related nanoparticles.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 2002, doi. 10.1111/1541-4337.12838
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- Article
Aptasensors for mycotoxins in foods: Recent advances and future trends.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 2032, doi. 10.1111/1541-4337.12858
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- Article