EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6)Edible Biopolymer Coatings for Postharvest Preservation in Warm‐Chain Horticultural Supply Chain: Mechanisms, Materials, Design Strategies, and Future DirectionsOlaoluwa Omoniyi Olarewaju, Olufunke Omowumi Fajinmi被引 0阅读 3食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70670-e70670Recent Advances in Cushioning Materials for Postharvest Application: Material Sources, Fabrication Techniques, and Mitigation of Mechanical DamageNanfeng Tan, Zhenbiao Li, Wenmin Zhang, Weiting Yang 等 8 人被引 0基金开放获取植物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70673-e70673Nonuniformity in Multi‑Physical Field Drying of Fruits and Vegetables: Mechanisms, Cascade Amplification, and Artificial Intelligence–Driven ControlYabin Feng, Yao Wang, Kui Suo, Jixian Zhang 等 6 人被引 0基金开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70674-e70674Biofilm‐Mediated Persistence of Salmonella in Poultry Processing: A Comprehensive Review of Isolate Heterogeneity, Stress Adaptation, and Antimicrobial ResistanceMd Anamul Hasan Chowdhury, Chowdhury Sanat Anjum Reem, Md Furkanur Rahaman Mizan, Md. Ashrafudoulla 等 5 人被引 0基金开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70661-e70661Sources, Transmission, and Control of Salmonella in Vertically Integrated Broiler Chicken Production: Farm, Hatchery, and Processing PlantDeepak Subedi, Bharath Mallavarapu, Pranita Patil, Abhisek Niraula 等 7 人被引 0基金开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70672-e70672Decoupling Flavor From Spoilage: A Microbial and Chemical Framework for Volatile Sulfur Compounds and Biogenic Amines in Washed‐Rind and Aged CheesesMati Ullah Khan, Jiaqi Tian, Shun Wang, Shuang Liu 等 10 人被引 0基金分子生物学金融风险与机器学习
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70669-e70669Formation and Stability of Food Emulsions: A Review through the Lens of the Oil PhaseQianting Liu, Dandan Zhu, Yiting Zou, Suyu Ouyang 等 10 人被引 0食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70663-e70663Beyond Bactericidal: Plasma Surface Engineering to Defeat Food Matrix‐Conditioning LayersRafael Bianchini Fulindi, Argemiro Soares da Silva Sobrinho, Anderson S. Sant'Ana被引 0阅读 1开放获取分子生物学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70667-e70667From Structural Heterogeneity to Photon Transport Simulation: A Comprehensive Review of Optical Nondestructive Evaluation in Multilayered Fruit and Vegetable MatricesMengyao Wang, Weijie Lan, Kang Tu, Yanmin Zhu 等 6 人被引 0开放获取分析化学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70662-e70662Covalent Organic Frameworks in Smart Food Packaging: Advances, Challenges, and Future ProspectsSara Esteghlal, Hossein Daneshgar, Navid Rabiee, Mohammadreza Khalesi被引 0开放获取材料化学金融风险与机器学习
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70664-e70664Solid‐State Fermentation of Legumes: Multi‐Scale Structural Modifications to Unlock Techno‐Functional PropertiesDeepak Subramani, Nicholas Horlacher, Alice Marciniak, Maria G. Corradini 等 6 人被引 0开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70651-e70651Functional Modification Strategies for Mushroom Proteins: Applications and ChallengesTanuja Bisht, Pradeep Singh Negi被引 0开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70655-e70655Lachnospiraceae in the Food–Gut Axis: A Critical Review of Dietary Modulation, Immune Regulation, and Translational BarriersRuijun Wang, Zhiqi Li, Lina Zhang, Yuanming Pan 等 5 人被引 0开放获取分子生物学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70665-e70665Unlocking the Potential of Yeast Protein for Functional Foods: A Multiscale Overview of Bioactivity, Processing, and Application ChallengesQingfang Ying, Qingrong Huang, Zihao Wei被引 0开放获取食品科学科技成果转化与校企合作
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70666-e70666Shrimp Processing By‐Products as Food Ingredients: Sensory‐Functional Co‐Optimization, Ingredient Readiness, and Design StrategiesYang Liu, Hongting Lei, Cewen Yang, Xiaoguo Ying 等 6 人被引 0阅读 2分子生物学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70659-e70659Emulsion Electrospinning: Structural Design of Fibers and Applications in the Food IndustryYuxiu Zhuang, Wenhong Cao, Haisheng Lin, Zhongqin Chen 等 8 人被引 0阅读 1开放获取生物材料
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70646-e70646Oilseed Germination: Mobilization of Lipids and Lipid‐Soluble Bioactive Concomitants for Nutritional EnhancementXuemei He, Chenxin Huang, Liping Wang, Jie Qiang 等 9 人被引 0阅读 1开放获取植物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70658-e70658综述Emerging Strategies for Tailoring Functionality in Protein–Polysaccharide Biocomposite Films for Food Packaging: A ReviewAinaz Alizadeh, Leila Roufegarinejad, Arezou Habibzadeh Khiabani, Perihan Kubra Akman 等 5 人被引 0阅读 1开放获取生物材料
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70654-e70654Recent Advances in Food Allergens and Emerging Biosensing TechnologiesMaojie Hu, Youfa Wang, Yuxin Wang, Liqiushi Deng 等 7 人被引 0阅读 1开放获取生物医学工程
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70650-e70650Recent Advances in Thermal and Nonthermal Pretreatments for Enhanced Drying Efficiency, Quality Preservation, and Shelf‐Life Extension of Aquatic FoodsMustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, Sanusi Shamsudeen Nassarawa 等 10 人被引 0阅读 1开放获取食品科学
