Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

by Bingjing Zheng, David Julian McClements
Published 2020-06-01

Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides

by Haochen Dai, Caroline E. Leung, Maria G. Corradini, Hang Xiao, Amanda J. Kinchla
Published 2020-04-01

Food Frontiers: An academically sponsored new journal

by Li‐Shu Wang, Jesus Simal‐Gandara, Ming Du, Baiyi Lu, José L. Quiles, Zhen‐Yu Chen, Bernhard Hennig, Mingfu Wang, Hang Xiao, Jayashree Arcot, Tianli Yue, Baodong Zheng, Xiaobo Zou, Yoshinori Marunaka, Lianzhong Ai, Weibin Bai, Maurizio Battino, Francesca Giampieri, Milen I. Georgiev, Xiaojun Liao, Esra Capanoglu Guven, Amin Ismail, Seid Mahdi Jafari, Chuan Li, Andrei Mocan, Jing Wang, Congde Sun, Bruce Baojun Xu, Junyi Yin, Gökhan Zengin, Dominique Delmas, Maria Daglia, Maria G. Campos, Fang Chen, Youling L. Xiong, Rosa Tundis, Shaoping Nie, Jianbo Xiao
Published 2020-03-01

Forests and Food Security: What’s Gender Got to Do with It?

by Kiran Asher, Annie Shattuck
Published 2017-03-01

Effect of New Frying Technology on Starchy Food Quality

by Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao, Zhengyu Jin
Published 2021-08-01

Virus–Bacteria Interactions: Implications and Potential for the Applied and Agricultural Sciences

by Matthew D. Moore, Lee-Ann Jaykus
Published 2018-02-01

Bio-Based Formulations for Sustainable Applications in Agri-Food-Pharma

by Minaxi Sharma, Rajeev Bhat, Zeba Usmani, David Julian McClements, Pratyoosh Shukla, Vinay B. Raghavendra, Vijai Kumar Gupta
Published 2021-05-01

Impacts of food contact chemicals on human health: a consensus statement

by Jane Muncke, Anna-Maria Andersson, Thomas Backhaus, Justin M. Boucher, Bethanie Carney Almroth, Arturo Castillo Castillo, Jonathan Chevrier, Barbara A. Demeneix, Jorge A. Emmanuel, Jean-Baptiste Fini, David Gee, Birgit Geueke, Ksenia Groh, Jerrold J. Heindel, Jane Houlihan, Christopher D. Kassotis, Carol F. Kwiatkowski, Lisa Y. Lefferts, Maricel V. Maffini, Olwenn V. Martin, John Peterson Myers, Angel Nadal, Cristina Nerin, Katherine E. Pelch, Seth Rojello Fernández, Robert M. Sargis, Ana M. Soto, Leonardo Trasande, Laura N. Vandenberg, Martin Wagner, Changqing Wu, R. Thomas Zoeller, Martin Scheringer
Published 2020-03-01

Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods

by David Julian McClements, Arun K. Das, Pubali Dhar, Pubali Dhar, Pramod Kumar Nanda, Niloy Chatterjee, Niloy Chatterjee
Published 2021-02-01

Water-Energy-Food Nexus Sustainability in the Upper Blue Nile (UBN) Basin

by Mariam M. Allam, Elfatih A. B. Eltahir
Published 2019-01-01

Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content

by Cansu Ekin Gumus, Eric Andrew Decker
Published 2021-04-01

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

by David Julian McClements, Bengü Öztürk
Published 2021-02-01

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

by Chen Tan, David Julian McClements
Published 2021-04-01

Quantification and discovery of PCR inhibitors found in food matrices commonly associated with foodborne viruses

by Cassandra Suther, Matthew D. Moore
Published 2019-12-01

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

by David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, Lutz Grossmann
Published 2021-01-01

Population Genomic Analysis of Listeria monocytogenes From Food Reveals Substrate-Specific Genome Variation

by Tyler D. Bechtel, John G. Gibbons, John G. Gibbons, John G. Gibbons
Published 2021-02-01

Chemosensory Changes from Cancer Treatment and Their Effects on Patients’ Food Behavior: A Scoping Review

by Alissa A. Nolden, Liang-Dar Hwang, Anna Boltong, Danielle R. Reed
Published 2019-09-01

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

by Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, Ajeeshkumar Kizhakkeppurath Kumaran, Niladri Sekhar Chatterjee, Vishnuja Soman, Shaheer Peeralil, Suseela Mathew, David Julian McClements, Ravishankar Chandragiri Nagarajarao
Published 2021-07-01

Supporting stakeholders to anticipate and respond to risks in a Mekong River water-energy-food nexus

by Louise Gallagher, Birgit Kopainsky, Andrea M. Bassi, Andrea Betancourt, Chanmeta Buth, Puthearath Chan, Simon Costanzo, Sarah St. George Freeman, Chandet Horm, Sandab Khim, Malyne Neang, Naroeun Rin, Ken Sereyrotha, Kimchhin Sok, Chansopheaktra Sovann, Michele Thieme, Karina Watkins, Carina A. Wyborn, Christian Bréthaut
Published 2020-12-01

Plant science decadal vision 2020–2030: Reimagining the potential of plants for a healthy and sustainable future

by Natalie Henkhaus, Madelaine Bartlett, David Gang, Rebecca Grumet, Ingrid Jordon‐Thaden, Argelia Lorence, Eric Lyons, Samantha Miller, Seth Murray, Andrew Nelson, Chelsea Specht, Brett Tyler, Thomas Wentworth, David Ackerly, David Baltensperger, Philip Benfey, James Birchler, Sreekala Chellamma, Roslyn Crowder, Michael Donoghue, Jose Pablo Dundore‐Arias, Jacqueline Fletcher, Valerie Fraser, Kelly Gillespie, Lonnie Guralnick, Elizabeth Haswell, Mitchell Hunter, Shawn Kaeppler, Stefan Kepinski, Fay‐Wei Li, Sally Mackenzie, Lucinda McDade, Ya Min, Jennifer Nemhauser, Brian Pearson, Peter Petracek, Katie Rogers, Ann Sakai, Delanie Sickler, Crispin Taylor, Laura Wayne, Ole Wendroth, Felipe Zapata, David Stern
Published 2020-08-01