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Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles
Free accessSpringer Verlag | 2017|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
The science of food security
Free accessSpringer Verlag | 2018|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Muscle tissue engineering in fibrous gelatin: implications for meat analogs
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Public perception of genetically-modified (GM) food: A Nationwide Chinese Consumer Study
Free accessSpringer Verlag | 2018|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Food for thought: how nutrition impacts cognition and emotion
Free accessSpringer Verlag | 2017|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams
Free accessSpringer Verlag | 2018|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19
Free accessSpringer Verlag | 2020|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
FoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration
Free accessSpringer Verlag | 2018|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
A brief review of the science behind the design of healthy and sustainable plant-based foods
Free accessSpringer Verlag | 2021|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Role of fluid cohesiveness in safe swallowing
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Chitosan-capped gold nanoparticles for indicating temperature abuse in frozen stored products
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Rapeseed protein-derived peptides, LY, RALP, and GHS, modulates key enzymes and intermediate products of renin–angiotensin system pathway in spontaneously hypertensive rat
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Managing high fiber food waste for the cultivation of black soldier fly larvae
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Determination of triacylglycerol oxidation mechanisms in canola oil using liquid chromatography–tandem mass spectrometry
Free accessSpringer Verlag | 2018|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Pulses: an overview
Free accessSpringer Verlag | 2017|Keywords: Food Science, Chemistry/Food Science, general -
COVID-19 and food security in Sub-Saharan Africa: implications of lockdown during agricultural planting seasons
Free accessSpringer Verlag | 2020|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Four years post-horsegate: an update of measures and actions put in place following the horsemeat incident of 2013
Free accessSpringer Verlag | 2017|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology -
Microplastics: an emerging threat to food security and human health
Springer Verlag | 2020|Keywords: Food security, Food contamination, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Proposed U.S. regulation of gene-edited food animals is not fit for purpose
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general, Food Science, Food Microbiology
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