Food science and COVID-19 by Klaus W. Lange

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Challenges and Opportunities in the Application of Chemometrics in the Pharmaceutical and Food Science Industries by Alina Bărbulescu, Lucica Barbeș

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An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety by Hyunjong Yu, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, Pahn-Shick Chang

“…As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. …”
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An Overview of Structured Lipid in Food Science: Synthesis Methods, Applications, and Future Prospects by Chi Rac Hong, Byeong Jun Jeon, Kyung-Min Park, Eun Ha Lee, Sung-Chul Hong, Seung Jun Choi

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Managerial strategies in developing healthy food product: Integrating aspect of health and food science for competitive advantage by Fitricia Grace Maria, Putri Puspita Lianti, Slamet, Yuttama Faizal Rizky, Alfizi

“…Results and discussions show that integration of food science and health in developing of healthy food products is a strategic step that must be taken by food companies which can be able to meet the demand of consumers to remain relevant in competitive market. …”
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Multi-attribute temporal descriptive methods in sensory analysis applied in food science: Protocol for a scoping review. by Michel Visalli, Mara Virginia Galmarini

“…This article presents the protocol for conducting a scoping review on multi-attribute temporal descriptive methods in sensory analysis in food science.<h4>Methods</h4>The protocol was developed according to the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) extension for Scoping Reviews checklist. …”
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Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology by Li Li, Xiaolin Yao, Guoliang Li, Qianqian Guo, Juan Yue, Wenguang Liu, Yapeng Fang, Adam Midgley, Mouming Zhao, Katsuyoshi Nishinari

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Editorial: Transdisciplinary communication for sustainable food systems by Shugo Watabe, Yaqin Hu, Hayato Maeda, Chunhong Yuan

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MAP as a conservation method for contemporary art with foodstuffs : three case studies by Julie Gilman, Claire Van Damme, Bruno Demeulenaer, Frank Devlieghere

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Corrigendum to “Selenium-enriched and ordinary green tea extracts prevent high blood pressure and alter gut microbiota composition of hypertensive rats caused by high-salt diet” [ Food Science and Human Wellness 11 (2022) 738– 751] by Meirong Wu, Xiaobin Wu, Jiangxiong Zhu, Fanglan Li, Xinlin Wei, Yuanfeng Wang

“…Food Science and Human Wellness…”
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The first recorded case of herbicide resistance in Estonia: common chickweed (Stellaria media) resistant to sulfonylureas by Silvia Pihu, Andres Mäe, Hannah Joy Vivian Kennedy, Katerina Hamouzova

“…Agricultural and Food Science…”
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Factors explaining the differences in the adoption of circular economy measures among farms in Southwest Finland by Antti Hynni, Jukka Käyhkö, Tuomas Kuhmonen

“…Agricultural and Food Science…”
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Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation by Juan Yang, Jing Guo, Ruijie Mai, Hao Dong, Chun Cui, Xiaofang Zeng, Weidong Bai

“…Food Science and Human Wellness…”
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Emerging natural hemp seed proteins and their functions for nutraceutical applications by Haihong Chen, Bing Xu, Yi Wang, Wei Li, Dong He, Yan Zhang, Xizhen Zhang, Xinhui Xing

“…Food Science and Human Wellness…”
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Surfactin alleviated hyperglycaemia in mice with type 2 diabetes induced by a high-fat diet and streptozotocin by Xiaoyu Chen, Hongyuan Zhao, Fanqiang Meng, Libang Zhou, Zhaoxin Lu, Yingjian Lu

“…Food Science and Human Wellness…”
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An innovative method used for the identification of N-glycans on soybean allergen β-conglycinin by Cheng Li, Yang Tian, Jianli Han, Yu Lu, Meiyi Zou, Yue Jia, Chengjian Wang, Linjuan Huang, Zhongfu Wang

“…Food Science and Human Wellness…”
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Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes by Dian Herawati, Michael Oscarius Loisanjaya, Radwa Husni Kamal, Dede Robiatul Adawiyah, Nuri Andarwulan

“…International Journal of Food Science…”
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Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong by Francis C. Muga, Moses O. Marenya, Tilahun S. Workneh

“…International Journal of Food Science…”
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Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation by Lanlan Wei, Shuaijie Zhu, Guoyuan Xiong, Jingjun Li, Wangang Zhang

“…Current Research in Food Science…”
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Comparative proteomic analysis reveals the effects of different fatty acid forms on high-fat diet mice by Jiaping Pan, Huan Wang, Ye Li, Chenyang Lu

“…Food Science and Human Wellness…”
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