| Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits |
73 |
| Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules |
44 |
| Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits |
31 |
| Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions |
31 |
| Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action |
28 |
| Recent Advances in the Application of Cold Plasma Technology in Foods |
24 |
| Caenorhabditis elegans: A Convenient In Vivo Model for Assessing the Impact of Food Bioactive Compounds on Obesity, Aging, and Alzheimer's Disease |
23 |
| Radio-Frequency Applications for Food Processing and Safety |
22 |
| Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins |
20 |
| Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake |
19 |
| Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications |
18 |
| Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability |
18 |
| Uptake of Engineered Nanoparticles by Food Crops: Characterization, Mechanisms, and Implications |
17 |
| Milk Glycans and Their Interaction with the Infant-Gut Microbiota |
17 |
| Biofilms in Food Processing Environments: Challenges and Opportunities |
16 |
| Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams |
15 |
| Diet, Microbiota, and Metabolic Health: Trade-Off Between Saccharolytic and Proteolytic Fermentation |
15 |
| Recent Past, Present, and Future of the Food Microbiome |
15 |
| Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality |
14 |
| Updates on the Cronobacter Genus |
13 |
| Enzymes in Lipid Modification |
13 |
| Methods for the Control of Foodborne Pathogens in Low-Moisture Foods |
12 |
| Immunometabolism: A Multi-Omics Approach to Interpreting the Influence of Exercise and Diet on the Immune System |
11 |
| Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food |
11 |
| Quillaja Saponin Characteristics and Functional Properties |
11 |
| Synbiotics for Improved Human Health: Recent Developments, Challenges, and Opportunities |
10 |
| Bacteriophages in Food Applications: From Foe to Friend |
10 |
| Effect of Food Structure and Processing on (Poly)phenol-Gut Microbiota Interactions and the Effects on Human Health |
10 |
| Nontargeted Detection Methods for Food Safety and Integrity |
10 |
| Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed |
10 |
| Interactions Between Food and Gut Microbiota: Impact on Human Health |
9 |
| Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly |
9 |
| Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages |
9 |
| Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods |
9 |
| Applications of CRISPR Technologies Across the Food Supply Chain |
9 |
| Food Matrix Design for Effective Lactic Acid Bacteria Delivery |
8 |
| Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration |
8 |
| Shelf Life of Food Products: From Open Labeling to Real-Time Measurements |
8 |
| Stability and Stabilization of Enzyme Biosensors: The Key to Successful Application and Commercialization |
8 |
| Recent Advances in the Application of Metabolomics for Nutrition and Health |
7 |
| Emulsion Formation by Homogenization: Current Understanding and Future Perspectives |
5 |
| Advances in Understanding the Molecular Basis of the Mediterranean Diet Effect |
5 |
| Conversion of Agricultural Streams and Food-Processing By-Products to Value-Added Compounds Using Filamentous Fungi |
5 |
| Advances in Infant Formula Science |
5 |
| The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer's Disease |
3 |
| The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables |
3 |
| Microbiological Safety of Dried Spices |
3 |
| Fatty Acid Esters of 3-Monochloropropanediol: A Review |
3 |
| Tailoring Delivery System Functionality Using Microfluidics |
2 |
| Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations |
1 |
