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A head-to-head comparison review of biological and toxicological studies of isomaltulose, d-tagatose, and trehalose on glycemic control
Emilia Sokołowska, Anna Sadowska, Diana Sawicka, Izabela Kotulska-Bąblińska & Halina Car
doi : 10.1080/10408398.2021.1895057
Critical Reviews in Food Science and Nutrition, Volume 62, Issue 21 (2022)
The effects of Anethum graveolens (dill) supplementation on lipid profile and glycemic control: a systematic review and meta-analysis of randomized controlled trials
Seyed Mohammad Mousavi, Ana Beatriz Pizarro, Camellia Akhgarjand, Amir Bagheri, Emma Persad, Elmira Karimi, Alexei Wong & Ahmad Jayedi
Effects of resistance training combined with a ketogenic diet on body composition: a systematic review and meta-analysis
Damoon Ashtary-Larky, Reza Bagheri, Omid Asbaghi, Grant M. Tinsley, Wesam Kooti, Amir Abbasnezhad, Reza Afrisham & Alexei Wong
Total, dietary, and supplemental calcium intake and risk of all-cause cardiovascular, and cancer mortality: a systematic review and dose-response meta-analysis of prospective cohort studies
Sina Naghshi, Mohammad Naemi, Omid Sadeghi, Manije Darooghegi Mofrad, Mehrasa Moezrad & Leila Azadbakht
Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review
Maninder Meenu, Eric A. Decker & Baojun Xu
Interactions between free and bound antioxidants under different conditions in food systems
Ecem Evrim Çelik & Vural Gökmen
Review of multi-species biofilm formation from foodborne pathogens: multi-species biofilms and removal methodology
Unji Kim, Jin-Hee Kim & Se-Wook Oh
Functional foods and bioactive ingredients harnessed from the ocean: current status and future perspectives
Devina Lobine, Kannan R. R. Rengasamy & Mohamad Fawzi Mahomoodally
Neither soyfoods nor isoflavones warrant classification as endocrine disruptors: a technical review of the observational and clinical data
Mark Messina, Sonia Blanco Mejia, Aedin Cassidy, Alison Duncan, Mindy Kurzer, Chisato Nagato, Martin Ronis, Ian Rowland, John Sievenpiper & Stephen Barnes
Control of Salmonella in low-moisture foods: Enterococcus faecium NRRL B-2354 as a surrogate for thermal and non-thermal validation
Nitin Dhowlaghar & Mei-Jun Zhu
Mechanisms of deoxynivalenol (DON) degradation during different treatments: a review
Ehsan Feizollahi & M. S. Roopesh
Guidelines on reporting treatment conditions for emerging technologies in food processing
Vicente M. Gómez-López, Gianpiero Pataro, Brijesh Tiwari, Mario Gozzi, MarÃa Ã�ngela A. Meireles, Shaojin Wang, Buenaventura Guamis, Zhongli Pan, Hosahalli Ramaswamy, Sudhir Sastry, Florent Kuntz, Patrick J. Cullen, Sriram K. Vidyarthi, Bo Ling, Joan Miquel Quevedo, Alain Strasser, Giuseppe Vignali, Priscilla C. Veggi, Ramon Gervilla, Heidi Maria Kotilainen, Massimiliano Pelacci, Juliane Viganó & Antonio Morata
The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review
Xuefei Shao, Baocai Xu, Conggui Chen, Peijun Li & Huiting Luo
