Food safety trends: From globalization of whole genome sequencing to application of new tools to prevent foodborne diseasesProbiotics: towards demonstrating efficacyMilk Fat Globule structure & function; nanosciece comes to milk productionStatus and future of Quantitative Microbiological Risk Assessment in ChinaKEAP1 and Done? Targeting the NRF2 Pathway with Sulforaphane.Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter reviewFood oral processing: Mechanisms and implications of food oral destructionRheology and tribology: Two distinctive regimes of food texture sensationRecent advances in the formulation of gluten-free cereal-based productsAdvances in modifying and understanding whey protein functionalityFood applications of chitin and chitosansTracing the geographical origin of food: The application of multi-element and multi-isotope analysisResistant starch and “the butyrate revolution”Microbial fermented tea – a potential source of natural food preservativesLegal and illegal coloursPectin: new insights into an old polymer are starting to gelAntioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluationUpgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol releaseReview of the effects of different processing technologies on cooked and convenience rice qualityOmega-3 fatty acid concentrates: nutritional aspects and production technologiesStructuring of pasta components during processing: impact on starch and protein digestibility and allergenicityWheat-gluten uses and industry needsPotential of utilizing jellyfish as food in Western countriesRecent advances in gluten-free baking and the current status of oatsPhysical and flavour stability of mayonnaiseDevelopments in the understanding of starch functionalityRecent advances of novel thermal combined hot air drying of agricultural cropsWheat flour constituents: how they impact bread quality, and how to impact their functionalityBread technology and sourdough technologyBioprospecting of Lentinus squarrosulus Mont., an underutilized wild edible mushroom, as a potential source of functional ingredients: A reviewAntifungal and antibacterial activities of allicin: A reviewCharacterization of protein–polyphenol interactionsContributing to fisheries sustainability by making the best possible use of their resources: the BEFAIR initiativeRecent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibilityEmulsion microgel particles: Novel encapsulation strategy for lipophilic moleculesThe lactic acid bacteria, the food chain, and their regulationInnovative strategies for engineering mannitol productionTraditional foods: a science and society perspectiveATP: A universal hygiene monitorBiotechnology or organic? Extensive or intensive? Global or local? A critical review of potential pathways to resolve the global food crisis
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P1433
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journal
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periodiek van uitgeverij Elsevier
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مجلة
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science & Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
@fr
Trends in Food Science and Technology
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Trends in Food Science and Technology
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Trends in Food Science and Technology
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P3181
P1055
P1156
P123
P1250
P1277
P1476
Trends in Food Science and Technology
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P236
P31
P3181
P407
P571
1990-01-01T00:00:00Z
P5963
trends-in-food-science-and-technology