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Critical Reviews in Food Science and Nutrition|February 13, 2020
Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergensXin Dong, Jin Wang, Vijaya Raghavan
Critical Reviews in Food Science and Nutrition|January 31, 2020
Whey proteins: Musings on denaturation, aggregate formation and gelationJanine Wagner, Costas G Biliaderis, Thomas Moschakis
Critical Reviews in Food Science and Nutrition|January 28, 2020
Can human nutrition be improved through better fish feeding practices? a review paperKarolina Kwasek, Andrew L Thorne-Lyman, Michael Phillips
Critical Reviews in Food Science and Nutrition|March 3, 2020
Classical methods and perspectives for manipulating the human gut microbial ecosystemJorge Armando Jiménez-Avalos, Gerardo Arrevillaga-Boni, Lorena González-López, et al.
Critical Reviews in Food Science and Nutrition|July 7, 2021
Tea polyphenols (TP): a promising natural additive for the manufacture of multifunctional active food packaging filmsWanli Zhang, Haitao Jiang, Jong-Whan Rhim, et al.
Critical Reviews in Food Science and Nutrition|June 16, 2021
Physicochemical properties of fucoidan and its applications as building blocks of nutraceutical delivery systemsXiaomin Zhang, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition|June 16, 2021
Toward improvements for enhancement the productivity and color value of Monascus pigments: a critical review with recent updatesJinTao He, MingXi Jia, Wen Li, et al.
Critical Reviews in Food Science and Nutrition|June 17, 2021
Essential and fixed oils from Amazonian fruits: proprieties and applicationsAndréia Ibiapina, Larissa da Silva Gualberto, Bianca Barros Dias, et al.
Critical Reviews in Food Science and Nutrition|June 14, 2021
Recent advances in biotechnological production of polyunsaturated fatty acids by Yarrowia lipolyticaYu-Lei Jia, Ling-Ru Wang, Zi-Xu Zhang, et al.
Critical Reviews in Food Science and Nutrition|November 22, 2022
Challenges and perspectives of quantitative microbiome profiling in food fermentationsZhihao Yao, Yang Zhu, Qun Wu, et al.
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