TRENDS IN FOOD SCIENCE & TECHNOLOGY
TRENDS IN FOOD SCIENCE & TECHNOLOGY(英文缩写 TRENDS FOOD SCI TECH),ISSN 0924-2244,eISSN 1879-3053 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
指标来源：jcr_cas_ifqb
期刊简介
暂无简介。
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TRENDS IN FOOD SCIENCE & TECHNOLOGY 最新收录文献
※ 中文译文由 AI 辅助生成,仅供学术参考,请以英文原文为准。
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Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety.
Reducing exposure to harmful substances in food is highly desired, especially for infants, young children, and pregnant women. A workshop focused on understanding and reducing toxic metal contaminatio…
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A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry.
The demand for meat and seafood products has been globally increasing for decades. To address the environmental, social, and economic impacts of this trend, there has been a surge in the development o…
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Potential of green tea EGCG in neutralizing SARS-CoV-2 Omicron variant with greater tropism toward the upper respiratory tract.
COVID-19 due to SARS-CoV-2 infection has had an enormous adverse impact on global public health. As the COVID-19 pandemic evolves, the WHO declared several variants of concern (VOCs), including Alpha,…
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EFFoST 2020 special issue.
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Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health.
Whole grain cereals are a good source of nutrients. Several cutting-edge metabolomic platforms have been deployed to identify various phenolic compounds and enhance cereal bioactive bioavailability. A…
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CRISPR/Cas12a-based technology: A powerful tool for biosensing in food safety. 基于CRISPR/Cas12a的技术：食品安全生物传感的强大工具
In the context of the current pandemic caused by the novel coronavirus, molecular detection is not limited to the clinical laboratory, but also faces the challenge of the complex and variable real-tim…
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Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?
Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disord…
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Corrigendum to 'Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and integrative review' [Trends in Food Science & Technology 120 (2022) 174-192].
[This corrects the article DOI: 10.1016/j.tifs.2021.12.033.].
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Impact of the COVID-19 pandemic on food production and animal health.
Severe acute respiratory coronavirus syndrome 2 (SARS-CoV-2) is the etiological agent of coronavirus disease 2019 (COVID-19). SARS-CoV-2 was first detected in Wuhan, China and spread to other countrie…
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Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations.
The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and…