Trends in Food Science & Technology / International Union of Food Science and Technology.

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Millard conjugation as an approach to improve whey proteins functionality: a review of conventional and novel preparation techniques- Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin- Soy whey: More than just wastewater from tofu and soy protein isolate industry-Bisphenol A in food as a result of its migration from food packaging- Recent advances in detecting and regulating ethylene concentrations for shelf-life extension and maturity control of fruit: A review-Asian grain-based food products and the European scheme for food protected designations of origin: A critical analysis-Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review-Applications of reverse micelles technique in food science: A comprehensive review-Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry-Economic foundations for the use of biotechnology to improve farm animal welfare-Fructooligosaccharides production from agro-wastes as alternative low-cost source-Biology, phytochemical profile and prospects for snake fruit: An antioxidant-rich fruit of South East Asia-Food fraud vulnerability assessment: Reliable data sources and effective assessment approaches-Impact of jasmonates on safety, productivity and physiology of food crops-Can nudging improve the environmental impact of food supply chain? A systematic review-Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times-Eggshell calcium: A cheap alternative to expensive supplements-A review: Reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices-Transparency in food supply chains: A review of enabling technology solutions-Migration of styrene monomer from polystyrene packaging materials into foods: Characterization and safety evaluation-Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase-Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods-Opportunities for upcycling cereal byproducts with special focus on Distiller's grains-Determining the provenance and authenticity of seafood: A review of current methodologies-Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation-Pectin-based adsorbents for heavy metal ions: A review-A systems approach to dynamic performance assessment in new food product development-Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review-Use of NMR applications to tackle future food fraud issues-Research progress on extraction, biological activities and delivery systems of natural astaxanthin-Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance-Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions-A critical review on analytical techniques to detect adulteration of extra virgin olive oil-Global food safety as a complex adaptive system: Key concepts and future prospects-The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review-Global status of insects as food and feed source: A review-Chocolate quality and conching-Synthetic biology applied in the agrifood sector: Public perceptions, attitudes and implications for future studies-Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities-Nanocarriers for resveratrol delivery: Impact on stability and solubility concerns-The concentration of potentially toxic elements (PTEs) in honey: A global systematic review and meta-analysis and risk assessment-Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications-Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: Extraction, encapsulation and therapeutic applications-Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review-Building capacity in risk-benefit assessment of foods: Lessons learned from the RB4EU project-
Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage-Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics?-Basic principles for developing real-time PCR methods used in food analysis: A review-Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability-Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications-Insights into Eucalyptus genus chemical constituents, biological activities and health-promoting effects-Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature-eNutrition - The next dimension for eHealth?-The rise of blockchain technology in agriculture and food supply chains-The components and amylase activity of Massa Medicata Fermentata during the process of fermentation-Explaining emerging-market firms’ acquisitions of developed-market firms: A resource based perspective-Edible flowers. Benefits and risks pertaining to their consumption-Molecular annotation of food – Towards personalized diet and precision health-The Food Naturalness Index (FNI): An integrative tool to measure the degree of food naturalness

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