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Food safety and quality assessment: comprehensive review and recent trends in the applications of ion mobility spectrometry (IMS)
Mahsa Alikord, Abdorreza Mohammadi, Marzieh Kamankesh & Nabi Shariatifar
doi : 10.1080/10408398.2021.1879003
Critical Reviews in Food Science and Nutrition, Volume 62, Issue 18 (2022)
The microbiota–gut–brain axis: A novel nutritional therapeutic target for growth retardation
Ming Qi, Bie Tan, Jing Wang, Simeng Liao, Yuankun Deng, Peng Ji, Tongxing Song, Andong Zha & Yulong Yin
An overview on mechanism, cause, prevention and multi-nation policy level interventions of dietary iron deficiency
Abhishek Kulkarni, Monika Khade, Sharadha Arun, Pranesh Badami, G. Raja Krishna Kumar, Tomal Dattaroy, Badrish Soni & Santanu Dasgupta
An overview of nanoemulsion characterization via atomic force microscopy
Thao Minh Ho, Felix Abik & Kirsi S. Mikkonen
Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues
Viviane Priscila Barros de Medeiros, Whyara Karoline Almeida da Costa, Ruthchelly Tavares da Silva, Tatiana Colombo Pimentel & Marciane Magnani
Microbial detoxification of mycotoxins in food and feed
Hongwen Xu, Liangzhe Wang, Jiadi Sun, Liping Wang, Hongyan Guo, Yongli Ye & Xiulan Sun
A narrative review on the potential of tomato and lycopene for the prevention of Alzheimer’s disease and other dementias
Federica Ratto, Flaminia Franchini, Massimo Musicco, Giulia Caruso & Simona Gabriella Di Santo
Bioavailability and conversion of plant based sources of omega-3 fatty acids – a scoping review to update supplementation options for vegetarians and vegans
Katie E. Lane, Megan Wilson, Teuta G. Hellon & Ian G. Davies
Biological contamination of the common bean (Phaseolus vulgaris L.) and its impact on food safety
Thaisa Duarte Santos & Eliana Badiale Furlong
Natural antioxidants in diabetes treatment and management: prospects of astaxanthin
Osman N. Kanwugu, Tatiana V. Glukhareva, Irina G. Danilova & Elena G. Kovaleva
Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation
Wenzhang Chen, Shaobo Ma, Qiankun Wang, David Julian McClements, Xuebo Liu, To Ngai & Fuguo Liu
Aflatoxin reduction in nuts by roasting, irradiation and fumigation: a systematic review and meta-analysis
Alireza Emadi, Ahmad Jayedi, Majid Mirmohammadkhani & Anna Abdolshahi
Prenylated flavonoids in foods and their applications on cancer prevention
Lingrong Wen, Ting Zhou, Yueming Jiang, Sui Kiat Chang & Bao Yang
Immunomodulatory and anti-inflammatory effects of sesamin: mechanisms of action and future directions
Amin F. Majdalawieh, Sarah M. Yousef, Imad A. Abu-Yousef & Gheyath K. Nasrallah
