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Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain
Publication date: July 2021Source: Trends in Food Science & Technology, Volume 113Author(s): Anthony Pius Bassey, Keping Ye, Chunbao Li, Guanghong Zhou (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 9, 2021 Category: Food Science Source Type: research

Mineral oil risk assessment: Knowledge gaps and roadmap. Outcome of a multi-stakeholders workshop
Publication date: Available online 20 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Hochegger Andrea, Moret Sabrina, Geurts Lucie, Gude Thomas, Leitner Erich, Mertens Birgit, O.'Hagan Susan, Poças Fátima, Simat J. Thomas, Purcaro Giorgia (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 9, 2021 Category: Food Science Source Type: research

Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of microbial meat spoilage in the cold chain.
Publication date: Available online 28 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Anthony Pius Bassey, Keping Ye, Chunbao Li, Guanghong Zhou (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 9, 2021 Category: Food Science Source Type: research

Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities
Publication date: Available online 29 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Ziqian Li, Yan Zhang, Sampson Anankanbil, Zheng Guo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 9, 2021 Category: Food Science Source Type: research

Neuroprotective properties of coffee: An update
Publication date: Available online 7 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Sofia M. Carneiro, M. Beatriz P.P. Oliveira, Rita C. Alves (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 8, 2021 Category: Food Science Source Type: research

Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Natalia Mikołajczak, Małgorzata Tańska, Dorota Ogrodowska (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

Phenolic compounds and biological rhythms: Who takes the lead?
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Javier Ávila-Román, Jorge R. Soliz-Rueda, Francisca Isabel Bravo, Gerard Aragonès, Manuel Suárez, Anna Arola-Arnal, Miquel Mulero, Maria-Josepa Salvadó, Lluís Arola, Cristina Torres-Fuentes, Begoña Muguerza (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

A scientific approach to extraction methods and stability of pigments from Amazonian fruits
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Pedro Henrique Silva Miranda, Annanda Carvalho dos Santos, Bárbara Catarina Bastos de Freitas, Glêndara Aparecida de Souza Martins, Eduardo Valério de Barros Vilas Boas, Clarissa Damiani (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

Nucleic acid-based detection for foodborne virus utilizing microfluidic systems
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Wentao Su, Duo Liang, Mingqian Tan (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Yao Liu, Hongbin Pu, Da-Wen Sun (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

Recent applications OF BIO-ENGINEERING principles to modulate the functionality of proteins in food systems
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Ankita Kataria, Rajan Sharma, Savita Sharma, Baljit Singh, Gurkirat Kaur, Caleb Maina Yakubu (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

Design future foods using plant protein blends for best nutritional and technological functionality
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Luis Miguel Jiménez Munoz, Guilherme M. Tavares, Milena Corredig (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Ting Zhang, Jiamin Xu, Jiahui Chen, Zhengquan Wang, Xichang Wang, Jian Zhong (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

The increasing hunger concern and current need in the development of sustainable food security in the developing countries
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Abdul Rahaman, Ankita Kumari, Xin-An Zeng, Ibrahim Khalifa, Muhammad Adil Farooq, Narpinder Singh, Shahid Ali, Mahafooj Alee, Rana Muhammad Aadil (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Magda Gamba, Eralda Asllanaj, Peter Francis Raguindin, Marija Glisic, Oscar H. Franco, Beatrice Minder, Weston Bussler, Brandon Metzger, Hua Kern, Taulant Muka (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research