دسترسی یکساله به بیش از ۵۰۰ ژورنال روز جهان موجود در سامانه
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An overview on plasticized biodegradable corn starch-based films: the physicochemical properties and gelatinization process
Bin Wang, Bin Yu, Chao Yuan, Li Guo, Pengfei Liu, Wei Gao, Dapeng Li, Bo Cui & A. M. Abd El-Aty
The potential role of dietary plant ingredients against mammary cancer: a comprehensive review
Amjad Hussain, Marie-Lise Bourguet-Kondracki, Farhad Hussain, Abdur Rauf, Muhammad Ibrahim, Muhammad Khalid, Hidayat Hussain, Javid Hussain, Iftikhar Ali, Anees Ahmed Khalil, Fahad A. Alhumaydhi, Muhammad Khan, Riaz Hussain & Kannan R. R. Rengasamy
Mycotoxins in food: a review on liquid chromatographic methods coupled to mass spectrometry and their experimental designs
Abdallah Ouakhssase & Elhabib Ait Addi
Application of cyclodextrin in food industry
Yang Liu, Yanna Chen, Xingli Gao, Jijun Fu & Liandong Hu
Stem cells-derived in vitro meat: from petri dish to dinner plate
Anshuman Singh, Vinod Verma, Manoj Kumar, Ashok Kumar, Devojit Kumar Sarma, Birbal Singh & Rajneesh Jha
Perspectives on signaling for biological- and processed food-related advanced glycation end-products and its role in cancer progression
Taslima Akter Eva, Nizum Barua, Md. Mustafiz Chowdhury, Sharfin Yeasmin, Ahmed Rakib, Mohammad Rashedul Islam, Talha Bin Emran & Jesus Simal-Gandara
Proteins and peptides from vegetable food sources as therapeutic adjuvants for the type 2 diabetes mellitus
Ivan Chan-Zapata, Carlos Sandoval-Castro & Maira Rubà Segura-Campos
Nutritional and health beneficial properties of saffron (Crocus sativus L): a comprehensive review
Tareq Abu-Izneid, Abdur Rauf, Anees Ahmed Khalil, Ahmed Olatunde, Ahood Khalid, Fahad A. Alhumaydhi, Abdullah S. M. Aljohani, Md. Sahab Uddin, Mojtaba Heydari, Mars Khayrullin, Mohammad Ali Shariati, Adeyemi Oladapo Aremu, Ahmed Alafnan & Kannan R. R. Rengasamy
Amaranth, quinoa and chia bioactive peptides: a comprehensive review on three ancient grains and their potential role in management and prevention of Type 2 diabetes
Francisco Valenzuela Zamudio & Maira Rubi Segura Campos
Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review
Panagiota Binou, Amalia E. Yanni & Vaios T. Karathanos
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
Yingying Hu, Lang Zhang, Rongxin Wen, Qian Chen & Baohua Kong
Comprehensive study on applications of artificial neural network in food process modeling
G. V. S. Bhagya Raj & Kshirod K. Dash
Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health
Anthony Fardet & Edmond Rock
Application of blockchain technology in food safety control：current trends and future prospects
Yan Xu, Xiangxin Li, Xiangquan Zeng, Jiankang Cao & Weibo Jiang
Progress of the use of alternatives to malt in the production of gluten-free beer
Dongsheng Yang & Xuan Gao
Endogenous LC-PUFA biosynthesis capability in commercially important mollusks
Karsoon Tan & Huaiping Zheng
Challenges and opportunities of the fourth revolution: a brief insight into the future of food
James Chapman, Aoife Power, Michael E. Netzel, Yasmina Sultanbawa, Heather E. Smyth, Vic Khanh Truong & Daniel Cozzolino
