fish were reviewed. This review highlights the potential and challenges for the use of anthocyanins as pH-responsive color-changing films for intelligent food packaging applications, which may be beneficial for further development of smart color indicator films for practical use. 题目: Vitamin D defici...
近日,福州大学生物科学与工程学院Tingting Gao、Xincheng Huang(共同第一作者)、蔡茜茜副研究员(通讯作者)和汪少芸教授(通讯作者)等在国际食品顶刊《Critical Reviews in Food Science and Nutrition》(Q1,IF:11.208)发表了题为“Advances in flavor peptides with sodium-reducing ability: A review”的综述论文。 调...
Critical Reviews in Food Science and Nutrition is an authoritative source of critical viewpoints on current technology, food science, and human nutrition.The journal aims to thoroughly address issues of national concern, especially to food scientists, nutritionists, and health professionals. ...
and Jo Ellen Wayne** Department of Food Science & Technology, University of California, Davis, California 95616–8598 * Author to whom correspondence should be addressed. ** Current position is with: Quest International, Silverton, Oregon 97381. Referee: Professor Malcolm C. Bourne, Food Research...
在国际食品科学与营养领域，一项重要研究聚焦于减盐能力呈味肽的最新进展。福州大学生物科学与工程学院的Tingting Gao、Xincheng Huang（共同第一作者），蔡茜茜副研究员（通讯作者），以及汪少芸教授（通讯作者）共同撰写了题为“Advances in flavor peptides with sodium-reducing ability: A review”的综述...
近日,江南大学食用油营养与安全科技创新团队在《Critical Reviews in Food Science and Nutrition》发表综述:“Dietary oleic acid supplementation and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled...
SHAHIDI, F.; WANASUNDARA, P.K.J.D. Phenolic antioxidants. Critical Reviews in Food Science and Nutrition, v.32, p.67, 1992.survey. Critical Reviews in Food Science and Nutrition, Cleveland,Hefa Cheng. (2010). Volatile Flavor Compounds in Yogurt: A Review, Critical Reviews in Food Science...
近日,暨南大学理工学院汪勇教授课题组的张震博士后在Critical Reviews in Food Science and Nutrition(中科院JCR一区,IF=7.862)发表了题为“Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise rev...
2019年6月,江南大学食用油营养与安全科技创新团队在食品科技领域的权威综述性期刊《Critical Reviews in Food Science and Nutrition》第59卷第11期发表题为“Mango kernel fat fractions as potential healthy food ingredients: A review”的综述,总结了芒果仁油(Mango Kernel Fat)的组成特征与应用前景。 内容概要 芒...
CriticalReviewsinFoodScienceandNutrition：油酸...近⽇，江南⼤学⾷⽤油营养与安全科技创新团队在《Critical Reviews in Food Science and Nutrition》发表综述：“Dietary oleic acid supplementation and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials”，通过...