Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity [0.03%]
酵母抽提物作为一种更具可持续性的食品原料：风味和生物活性的洞察
Yu Fu
Yu Fu
Yeast extract (YE), a nutritious and sustainable food ingredient, primarily functions as a food flavor enhancer and bioactive ingredient in the food industry. Currently, there is a dearth of systematic reviews on the taste-active and bioact...
Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars [0.03%]
最近关于枣树果实（Phoenix dactylifera L.）品种的化学、生物化学和营养学方面的进展
Sami Saadi,Faiza Adoui,Nor Elhouda Nacer et al.
Sami Saadi et al.
Date palm trees, fruits and leaves have historic life changes with human beings, and their utilizations started by using them as foods and remedy, especially against the resulting bruises of consecutive wars involving wounds, burnes and inv...
Job Ubbink
Job Ubbink
The past decades have seen major advances in the understanding of the role of phase and state transitions of food carbohydrates on the behavior during processing and on product characteristics. Specifically, the awareness of the importance ...
Recent advances in non-invasive techniques for assessing food quality: Applications and innovations [0.03%]
评估食品质量的非侵入技术的 recent advances：应用和创新
请注意，这里的"recent advances"直接翻译为"近期进展"可能更符合中文表达习惯。因此，一个更为自然的翻译可能是：“评估食品质量的非侵入性技术的近期进展：应用与创新”。但是，根据您的要求，我保留了原文的核心部分未做改动。如果您需要更加流畅的译文，建议使用后者。
Kabiru Ayobami Jimoh,Norhashila Hashim
Kabiru Ayobami Jimoh
The global concern for ensuring the safety and authenticity of high-quality food necessitates continuous advancements in food assessment technologies. While conventional methods of food assessment are accurate and precise, they are also lab...
Assessing food digestion in the elderly using in vitro gastrointestinal models [0.03%]
使用体外胃肠模型评估老年人的食品消化情况
Peng Wu,Ping Zhang,Xiao Dong Chen
Peng Wu
With the global population of individuals aged 65 and older projected to exceed 1.5 billion by 2050, understanding the impact of aging on digestion and nutrient absorption is essential for addressing the nutritional needs of the elderly. Th...
Biochemical and microbial food safety hazards in seafood: A Mediterranean perspective (Part 2) [0.03%]
水产品中的生物化学和微生物食品安全危害（地中海视角）（二）
Fatih Ozogul,Nikheel Rathod,Sevim Köse et al.
Fatih Ozogul et al.
The marine environment is teeming with a diverse array of algae, dinoflagellates and phytoplankton. These organisms possess the remarkable capacity to produce toxic compounds that can be passed to humans through the ingestion of seafood, re...
Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1) [0.03%]
水产品中的物理化学食品安全危害及健康风险分析——地中海地区视角（一）
Fatih Ozogul,Nikheel Rathod,Gonca Alak et al.
Fatih Ozogul et al.
Several risks to food safety are associated with seafood. The marine environment is heavily affected by various materials, both of physical and chemical nature, which have significant impact on the safety of seafood. Recently, there has bee...
Nutraceutical potential of Mediterranean agri-food waste and wild plants: Green extraction and bioactive characterization [0.03%]
地中海农业食品废物和野生植物的营养素潜力：绿色提取和生物活性特性分析
Norelhouda Abderrrezag,Gloria Domínguez-Rodríguez,Lidia Montero et al.
Norelhouda Abderrrezag et al.
The agricultural waste and wild plants of the Mediterranean region offer significant nutraceutical potential, rich in bioactive compounds such as phenolics, carotenoids, lipids and volatile organic compounds. These compounds exhibit health-...
Prof Dr Anderson S Sant&#x;Ana
Prof Dr Anderson S Sant&#x;Ana
Modeling and optimization of non-thermal technologies for animal-origin food decontamination [0.03%]
非热技术在动物源食品除污中的建模及优化
Yago A A Bernardo,Carlos A Conte-Junior
Yago A A Bernardo
Non-thermal technologies (NTT) have been primarily studied for obtaining animal-origin products with improved bacteriological stability, aiming to eliminate the main foodborne pathogens associated with outbreaks, e.g., Salmonella spp., Esch...