Biofilm-microplastic interactions in food safety: mechanisms, risks, and control strategies [0.03%]
食品安全中的生物膜-微塑料相互作用：机制、风险和控制策略
Md Ashikur Rahman,Shirin Akter,Md Ashrafudoulla et al.
Md Ashikur Rahman et al.
The pervasive use of plastics in the food industry has led to significant microplastic contamination, heightening food safety concerns. Microplastics not only infiltrate food systems but also provide optimal substrates for biofilm formation...
Nucleic acid signal amplification technology for optimizing multimode sensing strategies in food safety [0.03%]
核酸信号扩增技术优化食品安全多模态检测策略
Shuqi Shen,Zhuowen Deng,Xianfeng Lin et al.
Shuqi Shen et al.
Rapid and accurate on-site testing methods can detect food contamination promptly, serving as critical safeguards for food safety. Conventional techniques, including chromatography, mass spectrometry, and enzyme-linked immunosorbent assay a...
Green wheat Freekeh: evolution from traditional cereal to sustainable future food [0.03%]
绿小麦Freekeh：从传统谷物到可持续未来食品的发展
Supuni Aluthge,Samiddhi Gunathilake,Asgar Farahnaky et al.
Supuni Aluthge et al.
Freekeh, a traditional Middle Eastern cereal derived from wheat, is gaining global recognition as a climate-resilient, nutrient-dense alternative to commonly consumed staples such as white rice and refined wheat. It offers a compelling solu...
Cultivated meat quality: a systematic review on the physicochemical, technological and sensory evaluation [0.03%]
培养肉质量：物化、工艺及感官评价的系统综述
Guilherme Agostinis Ferreira,Luiza Poniewas,Renata Ernlund Freitas de Macedo
Guilherme Agostinis Ferreira
Cultivated meat offers a promising solution to meet global demand for animal protein and addressing ethical concerns of conventional meat production. However, there are still gaps in replicating the sensory qualities and nutritional content...
A review on the metabolism and anti-allergic effects of ellagitannins [0.03%]
ellagic酸鞣花素代谢和抗过敏作用的研究进展
Pukang Zhang,Ni Zhang,Li Huang et al.
Pukang Zhang et al.
Allergic diseases, such as allergic rhinitis, asthma, and atopic dermatitis, are IgE-mediated conditions closely linked to Th2 cells. Their increasing prevalence has posed significant global health and economic challenges. Conventional anti...
Supercritical CO2 extraction of oil from fruit seed by-product: advances, challenges, and pathways to commercial viability [0.03%]
超临界二氧化碳法从果实种子副产物中提取油的研究进展、挑战与商业化途径
Nataša Nastić,Jahirul Ahmed Mazumder,Fawzi Banat
Nataša Nastić
Global fruit production generates approximately 0.9 billion tons annually; however, nearly one-third of this yield is lost or wasted during post-harvest handling and processing. Among the underutilized by-products are fruit seeds, which rep...
Conventional versus emerging techniques in probiotic enumeration: a comprehensive review [0.03%]
益生菌计数的常规方法与新兴技术：综述
Xiaoyun Sun,Juan Zhang,Jiaci Chen et al.
Xiaoyun Sun et al.
Probiotics are beneficial microorganisms that support host health. They are extensively used in food, healthcare and pharmaceutical industries. Accurate viability assessment is imperative not only to ensure product quality and efficacy but ...
Plant-based eggs and egg products: a review of their composition, formation and properties [0.03%]
基于植物的蛋及蛋制品：组成、形成和性质综述
David Julian McClements,Lutz Grossmann
David Julian McClements
Consumers are increasingly interested in incorporating plant-based analogs of animal-based foods into their diets for ethical, environmental, health, and sustainability reasons. Egg analogs can be created from plant-derived proteins, lipids...
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects [0.03%]
蛋白质模拟及分子模拟技术在食品微生物污染领域的应用：原理、研究进展与前景展望
Congnan Cen,Xiaoping Yu,Xuping Shentu et al.
Congnan Cen et al.
Food safety problems caused by microbial contamination (biotoxins, foodborne pathogens and spoilage bacteria, etc.) have always been a hot issue in food research, which seriously threatens people's health. In order to deeply analyze the pri...
From waste to worth: wine lees composition and applications in research and industry [0.03%]
从废弃物到有价值物质：葡萄酒酒脚的组成及其在研究和工业中的应用
Aitor Balmaseda,Nicolas Rozès,Maria Tiziana Lisanti et al.
Aitor Balmaseda et al.
In enology, the term "wine lees" refers to the sediment that settles at the bottom of wine containers (e.g., tanks, barrels, or bottles) after fermentation and during the aging of wine. They consist mainly of biomass from yeast cells -also ...