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Early life exposure to dietary aflatoxins, health impact and control perspectives: A review
Publication date: Available online 8 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Amir Ismail, Iqra Naeem, Yun Yun Gong, Michael N. Routledge, Saeed Akhtar, Muhammad Riaz, Leandra Naira Zambelli Ramalho, Carlos Augusto Fernandes de Oliveira, Zubair Ismail (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends – A bibliometric review
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Anely Maciel de Melo, Francisco Lucas Chaves Almeida, Atacy Maciel de Melo Cavalcante, Mônica Ikeda, Rafaela Cristina Turola Barbi, Bruno Patrício Costa, Rosemary Hoffmann Ribani (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

A scoping review on consumer behaviour related to wine and health
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Deroover K, Siegrist M, Brain K, McIntyre J, Bucher T (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Dietary management for healthier batter formulations
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Liew Wen Ching, Nur ‘Afifah Mat Zulkipli, Ida Idayu Muhamad, Aishah Mohd Marsin, Zulkifli Khair, Siti Nor Syairah Anis (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Metals and metal-binding ligands in wine: Analytical challenges in identification.
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Magdalena Fabjanowicz, Justyna Płotka-Wasylka (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Methods to obtain thermal inactivation data for pathogen control in low-moisture foods
Publication date: Available online 7 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Teng Cheng, Juming Tang, Ren Yang, Yucen Xie, Long Chen, Shaojin Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 8, 2021 Category: Food Science Source Type: research

Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk
Publication date: Available online 6 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Lourdes Santiago-López, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Abraham Wall-Medrano, Aarón Fernando González-Córdova (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

Dietary prospects of coconut oil for the prevention and treatment of Alzheimer's disease (AD): A review of recent evidences
Publication date: Available online 7 April 2021Source: Trends in Food Science & TechnologyAuthor(s): S.V. Ramesh, Veda Krishnan, Shelly Praveen, K.B. Hebbar (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

Working towards a combined measure for describing environmental impact and nutritive value of foods: A review
Publication date: Available online 7 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Vasilis Grigoriadis, Anne Nugent, Paul Brereton (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

Plant-Based Bioactive Compounds: Healthy Promoters and Protective Agents
Publication date: Available online 6 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Maurizio Battino, Tamara Y. Forbes-Hernandez, Francesca Giampieri (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

The potentials and challenges of using microalgae as an ingredient to produce meat analogues
Publication date: Available online 6 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Yunlei Fu, Tianpeng Chen, Stephenie Hiu Yuet Chen, Bin Liu, Peipei Sun, Han Sun, Feng Chen (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

The Population Threshold for Soy as an Allergenic Food – Why Did the Reference Dose Decrease in VITAL 3.0?
Publication date: Available online 2 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Steve L. Taylor, Geert F. Houben, W.Marty Blom, Joost Westerhout, Benjamin C. Remington, Rene W.R. Crevel, Simon Brooks-Taylor, Joe L. Baumert (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 4, 2021 Category: Food Science Source Type: research

Rosmarinic acid - From bench to valuable applications in food industry
Publication date: Available online 20 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Andrey S. Marchev, Liliya V. Vasileva, Kristiana M. Amirova, Martina S. Savova, Ivanka K. Koycheva, Zhivka P. Balcheva-Sivenova, Siyana M. Vasileva, Milen I. Georgiev (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries
Publication date: Available online 20 March 2021Source: Trends in Food Science & TechnologyAuthor(s): C. Lourenço-Lopes, M. Fraga-Corral, C. Jimenez-Lopez, M. Carpena, A.G. Pereira, P. Garcia-Oliveira, M.A. Prieto, J. Simal-Gandara (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies
Publication date: Available online 22 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Maria Isabel Landim Neves, Eric Keven Silva, Maria Angela A. Meireles (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research