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Current Opinion in Food Science
Latest Publications
TOTAL DOCUMENTS
847
(FIVE YEARS 411)
H-INDEX
40
(FIVE YEARS 17)
Published By Elsevier
2214-7993
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Recent applications of regenerated cellulose films and hydrogels in food packaging
Current Opinion in Food Science
◽
10.1016/j.cofs.2021.09.003
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2022
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Vol 43
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pp. 7-17
Author(s):
Kehao Huang
◽
Yixiang Wang
Keyword(s):
Food Packaging
◽
Regenerated Cellulose
◽
Cellulose Films
◽
Regenerated Cellulose Films
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Perspectives on Preserving Lipid Quality and Strategies for Value Enhancement
Current Opinion in Food Science
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10.1016/j.cofs.2021.12.011
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2022
◽
Author(s):
Alberta N.A. Aryee
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Taiwo O. Akanbi
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Ifeanyi D Nwachukwu
◽
Tharuka Gunathilake
Keyword(s):
Lipid Quality
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Marine resources and cancer therapy: from current evidence to challenges for functional foods development
Current Opinion in Food Science
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10.1016/j.cofs.2022.01.001
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2022
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Author(s):
Beatriz de la Fuente
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Houda Berrada
◽
Francisco J Barba
Keyword(s):
Cancer Therapy
◽
Functional Foods
◽
Current Evidence
◽
Marine Resources
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Recent advances in dietary flavonoids for management of type 2 diabetes
Current Opinion in Food Science
◽
10.1016/j.cofs.2022.01.002
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2022
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Author(s):
Jianbo Xiao
Keyword(s):
Type 2 Diabetes
◽
Recent Advances
◽
Dietary Flavonoids
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Formulated food inks for extrusion-based 3D printing of personalized foods: A mini review
Current Opinion in Food Science
◽
10.1016/j.cofs.2021.12.012
◽
2022
◽
Author(s):
Yizhou Ma
◽
Lu Zhang
Keyword(s):
3D Printing
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Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery
Current Opinion in Food Science
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10.1016/j.cofs.2022.100809
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2022
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pp. 100809
Author(s):
Pien JC Schouten
◽
Diana Soto-Aguilar
◽
Ali Aldalbahi
◽
Tansir Ahamad
◽
Shaykha Alzahly
◽
...
Keyword(s):
Gastrointestinal Tract
◽
Targeted Delivery
◽
Functional Ingredients
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The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: A review
Current Opinion in Food Science
◽
10.1016/j.cofs.2022.01.003
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2022
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Author(s):
Ni Wang
◽
Nan Fu
◽
Xiao Dong Chen
Keyword(s):
Lactic Acid
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Lactic Acid Bacteria
◽
Spray Drying
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Predicting global diet-disease relationships at the atomic level using COVID-19: A case study
Current Opinion in Food Science
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10.1016/j.cofs.2021.12.013
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2022
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Author(s):
Lennie K.Y. Cheung
◽
Rickey Y. Yada
Keyword(s):
Atomic Level
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Delivery of curcumin through colloidal systems and its applications in functional foods
Current Opinion in Food Science
◽
10.1016/j.cofs.2021.12.003
◽
2021
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Author(s):
Shima Saffarionpour
◽
Levente L Diosady
Keyword(s):
Functional Foods
◽
Colloidal Systems
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Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds for food and by-products
Current Opinion in Food Science
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10.1016/j.cofs.2021.11.013
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2021
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Author(s):
Sucheta Khubber
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Francisco J Marti-Quijal
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Igor Tomasevic
◽
Fabienne Remize
◽
Francisco J Barba
Keyword(s):
Lactic Acid
◽
Lactic Acid Fermentation
◽
Antioxidant Compounds
◽
Acid Fermentation
◽
By Products
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