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Current Research in Food Science
Latest Publications
TOTAL DOCUMENTS
193
(FIVE YEARS 193)
H-INDEX
5
(FIVE YEARS 5)
Published By Elsevier BV
2665-9271
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Meta-analyses of molecular seafood studies identify the global distribution of legal and illegal trade in CITES-regulated Europeaneels
Current Research in Food Science
◽
10.1016/j.crfs.2022.01.009
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2022
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Author(s):
Vincent Nijman
◽
Florian Stein
Keyword(s):
Global Distribution
◽
Illegal Trade
◽
Meta Analyses
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Effect of Front-of-Package Labels on Consumer Product Evaluation and Preferences
Current Research in Food Science
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10.1016/j.crfs.2021.12.016
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2022
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Author(s):
Carlyn Oswald
◽
Koushik Adhikari
◽
Anand Mohan
Keyword(s):
Product Evaluation
◽
Consumer Product
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Trust your gut: Bioavailability and bioaccessibility of dietary compounds
Current Research in Food Science
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10.1016/j.crfs.2022.01.002
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2022
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Author(s):
Daniele Bobrowski Rodrigues
◽
Marcella Camargo Marques
◽
Adriele Hacke
◽
Paulo Sérgio Loubet Filho
◽
Cinthia Baú Betim Cazarin
◽
...
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Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics
Current Research in Food Science
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10.1016/j.crfs.2022.01.005
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2022
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Author(s):
Alan P. McClure
◽
Helene Hopfer
◽
Ingolf U. Grün
Keyword(s):
Sensory Characteristics
◽
Consumer Acceptability
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Polyphenol oxidase and enzymatic browning in apricot (Prunus armeniaca L.): Effect on phenolic composition and deduction of main substrates.
Current Research in Food Science
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10.1016/j.crfs.2021.12.015
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2022
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Author(s):
Ala eddine Derardja
◽
Matthias Pretzler
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Ioannis Kampatsikas
◽
Milena Radovic
◽
Anna Fabisikova
◽
...
Keyword(s):
Polyphenol Oxidase
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Prunus Armeniaca
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Enzymatic Browning
◽
Phenolic Composition
◽
Prunus Armeniaca L
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Compositional characteristics of dairy products and their potential nondairy applications after shelf-life
Current Research in Food Science
◽
10.1016/j.crfs.2021.12.017
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2022
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Author(s):
Nermeen N. Nasralla
◽
Nanis H. Gomah
◽
Morsy M. Aly
◽
Jelan A. Abdel-Aleem
◽
Ahmed R.A. Hammam
◽
...
Keyword(s):
Shelf Life
◽
Dairy Products
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DRY heat and pressure favor bioactive compounds preservation and peptides formation in sorghum (sorghum bicolor (L.) Moench)
Current Research in Food Science
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10.1016/j.crfs.2021.12.013
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2022
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Author(s):
Ana Carolina Bianco-Gomes
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Luana Dos Santos Nogueira
◽
Nathiely Ventura Mariano Bono
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Carolina Paula Gouvêa De Souza
◽
Johara Boldrini-França
◽
...
Keyword(s):
Sorghum Bicolor
◽
Bioactive Compounds
◽
Dry Heat
◽
Sorghum Bicolor L
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Quantitative N-glycoproteome analysis of bovine milk and yogurt
Current Research in Food Science
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10.1016/j.crfs.2022.01.003
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2022
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Author(s):
Jing Xiao
◽
Jinqiu Wang
◽
Renyou Gan
◽
Di Wu
◽
Yisha Xu
◽
...
Keyword(s):
Bovine Milk
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Protocatechuic acid protects hepatocytes against hydrogen peroxide-induced oxidativestress
Current Research in Food Science
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10.1016/j.crfs.2022.01.006
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2022
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Author(s):
Wu-Joo Lee
◽
Seong-Ho Lee
Keyword(s):
Hydrogen Peroxide
◽
Protocatechuic Acid
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Gamma radiation as a modifier of starch – Physicochemical perspective
Current Research in Food Science
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10.1016/j.crfs.2022.01.001
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2022
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Author(s):
Mridula Sunder
◽
Kamalesh D. Mumbrekar
◽
Nirmal Mazumder
Keyword(s):
Gamma Radiation
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