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Annual Review of Food Science and Technology|December 15, 2020
Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized DesignsYue Xiao, Qixiao Zhai, Hao Zhang, et al.Annual Review of Food Science and Technology|March 1, 2017
Strategies for Producing and Incorporating Conjugated Linoleic Acid-Rich Oils in FoodsSara E Shinn, Chuan Min Ruan, Andrew ProctorAnnual Review of Food Science and Technology|March 1, 2017
Carbohydrates as Fat ReplacersXingyun Peng, Yuan YaoAnnual Review of Food Science and Technology|February 10, 2026
Predicting Fiber Specificity on Gut Microbiome ModulationRajsri Raghunath, Miguel A Alvarez, Sajal Bhattarai, et al.Annual Review of Food Science and Technology|January 27, 2026
Culinary Herbs and Spices: Uses Across the World, Nutritional and Health BenefitsLuis Mojica, Ivan Luzardo-Ocampo, David Fonseca Hernandez, et al.Annual Review of Food Science and Technology|December 11, 2012
Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/BrettanomycesJ M Zuehlke, B Petrova, C G EdwardsAnnual Review of Food Science and Technology|January 10, 2013
Surface-enhanced Raman spectroscopy applied to food safetyAna Paula Craig, Adriana S Franca, Joseph IrudayarajAnnual Review of Food Science and Technology|January 10, 2013
Parameter estimation in food scienceKirk D Dolan, Dharmendra K MishraAnnual Review of Food Science and Technology|January 10, 2013
Nutrimetabonomics:applications for nutritional sciences, with specific reference to gut microbial interactionsSandrine P Claus, Jonathan R SwannAnnual Review of Food Science and Technology|December 19, 2012
Bacteriophages in food fermentations: new frontiers in a continuous arms raceJulie E Samson, Sylvain MoineauPageof 38