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期刊名:Annual review of food science and technology

缩写:ANNU REV FOOD SCI T

ISSN:1941-1413

e-ISSN:1941-1421

IF/分区:15.4/Q1

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共收录本刊相关文章索引178条
Clinical Trial Case Reports Meta-Analysis RCT Review Systematic Review
Classical Article Case Reports Clinical Study Clinical Trial Clinical Trial Protocol Comment Comparative Study Editorial Guideline Letter Meta-Analysis Multicenter Study Observational Study Randomized Controlled Trial Review Systematic Review
Xiaoxi Chang,Chenyan Lv,Guanghua Zhao Xiaoxi Chang
Ferritins represent a class of iron storage proteins with detoxification functions. The importance of these proteins is reflected by their wide distribution throughout the animal and plant kingdoms. Ferritin has two forms: holo and apo. Hol...
C Qian,S I Murphy,R H Orsi et al. C Qian et al.
With advances in artificial intelligence (AI) technologies, the development and implementation of digital food systems are becoming increasingly possible. There is tremendous interest in using different AI applications, such as machine lear...
Zi Teng,Yaguang Luo,Daniel J Pearlstein et al. Zi Teng et al.
Microgreens are edible young plants that have recently attracted interest because of their color and flavor diversity, phytonutrient abundance, short growth cycle, and minimal space and nutrient requirements. They can be cultivated in a var...
Ming Miao,James N BeMiller Ming Miao
Starch is one of the most abundant renewable biopolymers in nature and is the main constituent in the human diet and a raw material for the food industry. Native starches are limited in most industrial applications and often tailored by str...
Car Reen Kok,Devin Rose,Robert Hutkins Car Reen Kok
Inadequate dietary fiber consumption has become common across industrialized nations, accompanied by changes in gut microbial composition and a dramatic increase in chronic metabolic diseases. The human gut microbiome harbors genes that are...
Hualu Zhou,Yunbing Tan,David Julian McClements Hualu Zhou
The in vitro digestion model developed by the INFOGEST international consortium is widely used to simulate the physicochemical processes occurring inside the human gastrointestinal tract (mouth, stomach, and small intestine) during the dige...
Guillermo Ortiz Charneco,Paul P de Waal,Irma M H van Rijswijck et al. Guillermo Ortiz Charneco et al.
Bacteriophages (or phages) represent one of the most persistent threats to food fermentations, particularly large-scale commercial dairy fermentations. Phages infecting lactic acid bacteria (LAB) that are used as starter cultures in dairy f...
Jingyi Xue,Christopher Blesso,Yangchao Luo Jingyi Xue
Edible nanoparticles are being developed for the oral delivery of nutrients to improve human health and well-being. Because of the extremely demanding conditions foods experience within the gastrointestinal tract, fundamental knowledge abou...
Laura M O&#x;Connell,Philip Kelleher,Irma M H van Rijswijck et al. Laura M O&#x;Connell et al.
Competence refers to the specialized physiological state in which bacteria undergo transformation through the internalization of exogenous DNA in a controlled and genetically encoded process that leads to genotypic and, in many cases, pheno...
Michael Wink Michael Wink
Plants produce a diversity of plant secondary metabolites (PSMs), which function as defense chemicals against herbivores and microorganisms but also as signal compounds. An individual plant produces and accumulates mixtures of PSMs with dif...