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Characterization of flavor compound production in beer fermentation by Saccharomyces cerevisiae NIYL33999
Food Science and Biotechnology
2026-01-09
Numerical investigation of fractional finite viscoelastic model for soft solid food
Journal of Food Engineering
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Development of a High-Accuracy Multilayer Perceptron-Based Soft Sensor for Real-Time Monitoring of Supersaturation and Dry Substance Content in Vacuum
Journal of Food Engineering
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Application of HepG2-derived organoid and organ-on-a-chip platforms in elucidating selenium-mediated protection against cadmium-induced liver dysfunct
npj Science of Food
2026-01-11
From metabolomics to molecular docking: Unveiling the antioxidant potential of Ecuadorian Hyeronima macrocarpa
Food Chemistry-X
2026-01-05
A novel LC-MS/MS multi-group method for simultaneous determination of antimicrobial residues in legume-based alternative proteins
npj Science of Food
2026-01-05
Multifunctional Edible Amaranths: A Review of Nutritional Benefits, Anti-Nutritional Factors, and Potential in Sustainable Food Systems
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Selection of extracts recovered from pomace/marc of white and red varietal grapes based on the composition, molecular weight and structural characteri
European Food Research and Technology
2026-01-09
Women farmers’ behavior and drudgery in adopting indigenous traditional millet production practices for sustainable food system in the Eastern Ghats o
Frontiers in Sustainable Food Systems
2026-01-05
Caviar from aquacultured Acipenser gueldenstaedtii: effects of additives and thermal processing on product quality
European Food Research and Technology
2026-01-09
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