| Postbiotics: An evolving term within the functional foods field |
90 |
| Dietary nutrition and gut microflora: A promising target for treating diseases |
86 |
| Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective |
80 |
| Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture |
77 |
| Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers |
56 |
| Bioactive peptides as natural antioxidants in food products - A review |
55 |
| Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals |
54 |
| Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture |
51 |
| Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters |
50 |
| Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives |
50 |
| An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound microwaves and enzyme-assisted extraction |
48 |
| The rise of blockchain technology in agriculture and food supply chains |
48 |
| Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility |
48 |
| Phenols recovered from olive mill wastewater as additives in meat products |
46 |
| A review of extraction, analytical and advanced methods for determination of pesticides in environment and foodstuffs |
43 |
| In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota |
42 |
| Ensuring sufficient intracellular ATP supplying and friendly extracellular ATP signaling attenuates stresses, delays senescence and maintains quality in horticultural crops during postharvest life |
39 |
| Pollen and bee bread as new health-oriented products: A review |
37 |
| Treatment and utilization of dairy industrial waste: A review |
36 |
| A concise guide to active agents for active food packaging |
35 |
| Emulsion electrospinning: Fundamentals, food applications and prospects |
34 |
| Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility |
33 |
| Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin |
32 |
| Effects of freezing on cell structure of fresh cellular food materials: A review |
32 |
| A review of novel physical and chemical decontamination technologies for aflatoxin in food |
32 |
| Zein and zein -based nano-materials for food and nutrition applications: A review |
32 |
| Starch based Pickering emulsions: Fabrication, properties, and applications |
32 |
| A critical analysis of the cold plasma induced lipid oxidation in foods |
31 |
| Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes |
31 |
| Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery |
31 |
| Meat alternatives: an integrative comparison |
31 |
| Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues |
31 |
| 3D printing technology: The new era for food customization and elaboration |
30 |
| The dry chain: Reducing postharvest losses and improving food safety in humid climates |
30 |
| Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: A review |
30 |
| Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds |
28 |
| Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicilliurn digitatum (green mold) and Penicilliurrt italicurn (blue mold) |
27 |
| Conventional and emerging detection techniques for pathogenic bacteria in food science: A review |
27 |
| Milk fatty acids and potential health benefits: An updated vision |
27 |
| Occurrence of trace metals in foodstuffs and their health impact |
27 |
| Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry |
26 |
| Microencapsulation of active ingredients in functional foods: From research stage to commercial food products |
25 |
| Metal oxide-based nanocomposites in food packaging: Applications, migration, and regulations |
25 |
| Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms |
25 |
| What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? - Spectroscopy case study |
24 |
| Application of propolis in antimicrobial and antioxidative protection of food quality - A review |
24 |
| Encapsulation systems for lutein: A review |
24 |
| Nanoliposome technology for the food and nutraceutical industries |
24 |
| Avocado by-products: Nutritional and functional properties |
24 |
| Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties |
24 |
