Conventional versus green extraction techniques - A comparative perspective
Publication date: Available online 24 February 2021Source: Current Opinion in Food ScienceAuthor(s): Carene Picot-Allain, Mohamad Fawzi Mahomoodally, Gunes Ak, Gokhan Zengin (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 25, 2021 Category: Food Science Source Type: research
Microplastics in drinking water? Present state of knowledge and open questions
Publication date: Available online 24 February 2021Source: Current Opinion in Food ScienceAuthor(s): Barbara E Oßmann (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 25, 2021 Category: Food Science Source Type: research
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria
Publication date: Available online 24 February 2021Source: Current Opinion in Food ScienceAuthor(s): Zhaohuan Zhang, Zhenhua Huang, Jinrong Tong, Qian Wu, Yingjie Pan, Pradeep K Malakar, Yong Zhao (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 25, 2021 Category: Food Science Source Type: research
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
