Cyclodextrin-metal-organic frameworks (CD-MOFs): main aspects and perspectives in food applications
Publication date: Available online 23 February 2021Source: Current Opinion in Food ScienceAuthor(s): Mofei Shen, Donghong Liu, Tian Ding (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 24, 2021 Category: Food Science Source Type: research

Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
Publication date: Available online 19 February 2021Source: Current Opinion in Food ScienceAuthor(s): Sonia Marín, Luísa Freire, Antoni Femenias, Anderson S Sant’Ana (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 21, 2021 Category: Food Science Source Type: research

Influence of Environmental and Genetic Factors on Food Protein Quality: Current Knowledge and Future Directions
Publication date: Available online 18 February 2021Source: Current Opinion in Food ScienceAuthor(s): Kamil J Szepe, Paul S Dyer, Robert I Johnson, Andrew M Salter, Simon V Avery (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 20, 2021 Category: Food Science Source Type: research

Nutritional quality and nutrient bioaccessibility in sourdough bread
Publication date: Available online 18 February 2021Source: Current Opinion in Food ScienceAuthor(s): Míriam Regina Canesin, Cínthia Baú Betim Cazarin (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 20, 2021 Category: Food Science Source Type: research

Current perspectives in the biotechnological production of sweetening syrups and polyols
Publication date: Available online 11 February 2021Source: Current Opinion in Food ScienceAuthor(s): Bruno Nicolau Paulino, Gustavo Molina, Gláucia Maria Pastore, Juliano Lemos Bicas (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 12, 2021 Category: Food Science Source Type: research

Biotechnological production of non-volatile flavor compounds
Publication date: Available online 11 February 2021Source: Current Opinion in Food ScienceAuthor(s): Bruno Nicolau Paulino, Adones Sales, Lorena de Oliveira Felipe, Glaucia Maria Pastore, Gustavo Molina, Juliano Lemos Bicas (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 12, 2021 Category: Food Science Source Type: research

Considerations of the Use of the Electronic Tongue in Sensory Science
Publication date: Available online 8 February 2021Source: Current Opinion in Food ScienceAuthor(s): Carolyn F Ross (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 9, 2021 Category: Food Science Source Type: research

Rethinking sugar reduction in processed foods
Publication date: Available online 3 February 2021Source: Current Opinion in Food ScienceAuthor(s): Rosires Deliza, Mayara F Lima, Gastón Ares (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 5, 2021 Category: Food Science Source Type: research

Recent advances in anti-adhesion mechanism of natural antimicrobial agents on fresh produce
Publication date: Available online 3 February 2021Source: Current Opinion in Food ScienceAuthor(s): Lin Yu, Hui Shi (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 5, 2021 Category: Food Science Source Type: research

Microbial community structure and diversity in different types of non-bovine milk
Publication date: Available online 3 February 2021Source: Current Opinion in Food ScienceAuthor(s): Wei Wei, Xinyu Hu, Zhaozhi Hou, Yuan Wang, Lin Zhu (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 5, 2021 Category: Food Science Source Type: research

Factors influencing consumer perception and acceptability of insect-based foods
Publication date: Available online 3 February 2021Source: Current Opinion in Food ScienceAuthor(s): K Wendin, M Nyberg (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 3, 2021 Category: Food Science Source Type: research

Burden of foodborne diseases: think global, act local
Publication date: Available online 1 February 2021Source: Current Opinion in Food ScienceAuthor(s): Sara M Pires, Binyam N Desta, Lapo Mughini-Gras, Blandina T Mmbaga, Olanrewaju E Fayemi, Elsa M Salvador, Tesfaye Gobena, Shannon E Majowicz, Tine Hald, Peter S Hoejskov, Yuki Minato, Brecht Devleesschauwer (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 2, 2021 Category: Food Science Source Type: research

Thermal technologies to enhance starch performance and starchy products
Publication date: Available online 30 January 2021Source: Current Opinion in Food ScienceAuthor(s): Bianca Chieregato Maniglia, Tiago C Polachini, Eve Anne Norwood, Patricia Le-Bail, Alain Le-Bail (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 31, 2021 Category: Food Science Source Type: research

Current and Future Challenges in Starch Research
Publication date: Available online 27 January 2021Source: Current Opinion in Food ScienceAuthor(s): Bruce R Hamaker (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 28, 2021 Category: Food Science Source Type: research

Pathways of human exposure to microplastics, and estimation of the total burden
Publication date: Available online 27 January 2021Source: Current Opinion in Food ScienceAuthor(s): Josefa Domenech, Ricard Marcos (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 28, 2021 Category: Food Science Source Type: research

Bio-inspired mechano-bactericidal nanostructures: a promising strategy for eliminating surface foodborne bacteria
Publication date: Available online 12 January 2021Source: Current Opinion in Food ScienceAuthor(s): Chufan Zhou, Roya Koshani, Bridget O’Brien, Jennifer Ronholm, Xudong Cao, Yixiang Wang (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 12, 2021 Category: Food Science Source Type: research

Whole genome sequencing of Campylobacter in agri-food surveillance
Publication date: Available online 12 January 2021Source: Current Opinion in Food ScienceAuthor(s): Shanwei Tong, Luyao Ma, Jennifer Ronholm, William Hsiao, Xiaonan Lu (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 12, 2021 Category: Food Science Source Type: research

In vivo bioactivities of food protein-derived peptides – A current review
Publication date: Available online 12 January 2021Source: Current Opinion in Food ScienceAuthor(s): Daniel Joner Daroit, Adriano Brandelli (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 12, 2021 Category: Food Science Source Type: research

Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation
Publication date: Available online 9 January 2021Source: Current Opinion in Food ScienceAuthor(s): D Donmez, L Pinho, B Patel, P Desam, OH Campanella (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 10, 2021 Category: Food Science Source Type: research

Recent advances in predictive microbiology: Theory and application of conversion from population dynamics to individual cell heterogeneity during inactivation process
Publication date: Available online 8 January 2021Source: Current Opinion in Food ScienceAuthor(s): Shige Koseki, Kento Koyama, Hiroki Abe (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 9, 2021 Category: Food Science Source Type: research

Microbial diversity and ecology of crustaceans: influencing factors and future perspectives
Publication date: Available online 8 January 2021Source: Current Opinion in Food ScienceAuthor(s): Olumide A Odeyemi, D Sylvain Dabadé, Muhammad Amin, Fera Dewi, Nor Azman Kasan, Khor Waiho (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 9, 2021 Category: Food Science Source Type: research

All food processes have a residual risk, some are small, some very small and some are extremely small
Publication date: Available online 4 January 2021Source: Current Opinion in Food ScienceAuthor(s): Marcel H Zwietering, Alberto Garre, Martin Wiedmann, Robert L Buchanan (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 4, 2021 Category: Food Science Source Type: research

Peptidomics: new trends in food science
Publication date: Available online 25 December 2020Source: Current Opinion in Food ScienceAuthor(s): Serena Martini, Lisa Solieri, Davide Tagliazucchi (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 26, 2020 Category: Food Science Source Type: research

Application of Bacteriophage in Rapid Detection of Escherichia coli in Foods
Publication date: Available online 25 December 2020Source: Current Opinion in Food ScienceAuthor(s): Wang Jun, Kanach Andrew, Han Rongwei, Applegate Bruce (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 26, 2020 Category: Food Science Source Type: research

Bacterial spore inactivation by non-thermal technologies: Resistance and inactivation mechanisms
Publication date: Available online 25 December 2020Source: Current Opinion in Food ScienceAuthor(s): Lv Ruiling, Liu Donghong, Zhou Jianwei (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 26, 2020 Category: Food Science Source Type: research

Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products
Publication date: Available online 17 December 2020Source: Current Opinion in Food ScienceAuthor(s): Ana M Herrero, Claudia Ruiz-Capillas (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 19, 2020 Category: Food Science Source Type: research

The global overview of the occurrence of mycotoxins in Cereals: A three-year survey
Publication date: Available online 17 December 2020Source: Current Opinion in Food ScienceAuthor(s): Diako Khodaei, Fardin Javanmardi, Amin Mousavi Khaneghah (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 19, 2020 Category: Food Science Source Type: research

Occurrence and fate of mycotoxins in cereals and cereal-based products: A narrative review of systematic reviews and meta-analyses studies
Publication date: Available online 17 December 2020Source: Current Opinion in Food ScienceAuthor(s): Elham Sarmast, Aziz A Fallah, Tina Jafari, Amin Mousavi Khaneghah (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 17, 2020 Category: Food Science Source Type: research

An overview of mycotoxin biomarker application in exposome-health studies
Publication date: Available online 17 December 2020Source: Current Opinion in Food ScienceAuthor(s): Sonia Marín, Antonio J Ramos, Vicente Sanchis, Cano-Sancho German (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 17, 2020 Category: Food Science Source Type: research

Risk-benefit analysis in food safety and nutrition
Publication date: Available online 13 December 2020Source: Current Opinion in Food ScienceAuthor(s): Jeanne Marie Membré, Sofia Santillana Farakos, Maarten Nauta (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 14, 2020 Category: Food Science Source Type: research

Environmental microbiome mapping as a strategy to improve quality and safety in the food industry
Publication date: Available online 9 December 2020Source: Current Opinion in Food ScienceAuthor(s): Francesca De Filippis, Vincenzo Valentino, Avelino Alvarez-Ordóñez, Paul D Cotter, Danilo Ercolini (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 10, 2020 Category: Food Science Source Type: research

Progress in detection of Campylobacter in the food production chain
Publication date: Available online 9 December 2020Source: Current Opinion in Food ScienceAuthor(s): Natasia Rebekka Thornval, Jeffrey Hoorfar (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 10, 2020 Category: Food Science Source Type: research

Artificial meat tenderization using plant cysteine proteases
Publication date: Available online 7 December 2020Source: Current Opinion in Food ScienceAuthor(s): Mohammed Gagaoua, Amira Leila Dib, Nedjoua Lakhdara, Melisa Lamri, Cristina Botineştean, José M Lorenzo (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 9, 2020 Category: Food Science Source Type: research

Mesoscale Structuring of Gluten-Free Bread with Starch
Publication date: Available online 7 December 2020Source: Current Opinion in Food ScienceAuthor(s): Laura Roman, Manuel Gomez, Mario M Martinez (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 9, 2020 Category: Food Science Source Type: research

Consumer perceptions towards healthier meat products
Publication date: Available online 7 December 2020Source: Current Opinion in Food ScienceAuthor(s): Alfredo Teixeira, Sandra Rodrigues (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 9, 2020 Category: Food Science Source Type: research

New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies
Publication date: Available online 8 December 2020Source: Current Opinion in Food ScienceAuthor(s): Adel Mirza Alizadeh, Fataneh Hashempour-Baltork, Amin Mousavi Khaneghah, Hedayat Hosseini (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 9, 2020 Category: Food Science Source Type: research

Growth, dormancy and lysis: the complex relation of starter culture physiology and cheese flavour formation
Publication date: Available online 6 December 2020Source: Current Opinion in Food ScienceAuthor(s): Avis Dwi Wahyu Nugroho, Michiel Kleerebezem, Herwig Bachmann (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 7, 2020 Category: Food Science Source Type: research

Innovative modifications in food processing to reduce the levels of mycotoxins
Publication date: Available online 3 December 2020Source: Current Opinion in Food ScienceAuthor(s): Valéria MR Nunes, Motahareh Moosavi, Amin Mousavi Khaneghah, Carlos AF Oliveira (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 4, 2020 Category: Food Science Source Type: research

Non-conventional starch sources
Publication date: Available online 3 December 2020Source: Current Opinion in Food ScienceAuthor(s): Bruna Lago Tagliapietra, Mária Herminia Ferrari Felisberto, Edgar Aparecido Sanches, Pedro Henrique Campelo, Maria Teresa Pedrosa Silva Clerici (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 3, 2020 Category: Food Science Source Type: research

How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese
Publication date: Available online 23 November 2020Source: Current Opinion in Food ScienceAuthor(s): Alessia Levante, Gaia Bertani, Benedetta Bottari, Valentina Bernini, Camilla Lazzi, Monica Gatti, Erasmo Neviani (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 24, 2020 Category: Food Science Source Type: research

Non-invasive techniques to study starch structure and starchy products properties
Publication date: Available online 23 November 2020Source: Current Opinion in Food ScienceAuthor(s): Chong Teng, Da Chen, Guangfeng Wu, Osvaldo Campanella (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 24, 2020 Category: Food Science Source Type: research

Review paper on the future of the food sector through education, capacity building, knowledge translation and open innovation
Publication date: Available online 23 November 2020Source: Current Opinion in Food ScienceAuthor(s): Jonas Lazaro-Mojica, Rebeca Fernandez (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 24, 2020 Category: Food Science Source Type: research

Use of probiotic microorganisms in the formulation of healthy meat products
Publication date: Available online 23 November 2020Source: Current Opinion in Food ScienceAuthor(s): N Sirini, LS Frizzo, G Aleu, LP Soto, MR Rosmini (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 24, 2020 Category: Food Science Source Type: research

Big Data in food safety- A review
Publication date: Available online 21 November 2020Source: Current Opinion in Food ScienceAuthor(s): Cangyu Jin, Yamine Bouzembrak, Jiehong Zhou, Qiao Liang, Leonieke M. van den Bulk, Anand Gavai, Ningjing Liu, Lukas J. van den Heuvel, Wouter Hoenderdaal, Hans J.P. Marvin (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 23, 2020 Category: Food Science Source Type: research

Recent advances in understanding the role of high fat diets and their components on hematopoiesis and the hematopoietic stem cell niche
Publication date: Available online 19 November 2020Source: Current Opinion in Food ScienceAuthor(s): James J. Vanhie, Matthew Ngu, Michael De Lisio (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 20, 2020 Category: Food Science Source Type: research

Use of nanocellulose in meat products
Publication date: Available online 17 November 2020Source: Current Opinion in Food ScienceAuthor(s): Lucas Marchetti, Silvina C. Andrés (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 19, 2020 Category: Food Science Source Type: research

Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts
Publication date: Available online 13 November 2020Source: Current Opinion in Food ScienceAuthor(s): Cristian Torres-León, Mónica L. Chávez-González, Ayerim Hernández-Almanza, Gloria A. Martínez-Medina, Nathiely Ramírez-Guzmán, Liliana Londoño-Hernández, Cristóbal N. Aguilar (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 14, 2020 Category: Food Science Source Type: research

Metallic-based salt substitutes to reduce sodium content in meat products
Publication date: Available online 7 November 2020Source: Current Opinion in Food ScienceAuthor(s): Mirian Pateiro, Paulo E.S. Munekata, Aurora Cittadini, Rubén Domínguez, José M. Lorenzo (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 9, 2020 Category: Food Science Source Type: research

Ultrasound effect on salt reduction in meat products: a review
Publication date: Available online 7 November 2020Source: Current Opinion in Food ScienceAuthor(s): Julián Andrés Gómez-Salazar, Andrea Galván-Navarro, José M Lorenzo, María Elena Sosa-Morales (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 9, 2020 Category: Food Science Source Type: research

Encapsulation of bioactive polyphenols by starch and their impacts on gut microbiota
Publication date: Available online 8 November 2020Source: Current Opinion in Food ScienceAuthor(s): Yaning Shi, Shiwen Zhou, Saifeng Fan, Yuhan Ma, Dandan Li, Yang Tao, Yongbin Han (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 9, 2020 Category: Food Science Source Type: research