Sections - Foods
Meat 15 Articles
Current Special Issues (3)
- Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
(Editors: Brigitte Picard, Mohammed Gagaoua)
- New Aspects of Meat Quality
(Editor: Seon-Tea Joo)
- Processing of Meat Products and Health Concerns
(Editor: Monika Gibis)
Food Engineering and Technology 28 Articles
Prof. Dr. Juan L. Silva
Current Special Issues (15)
- Advance in Recovery and Application of Bioactive Compounds from Seafood
(Editors: Charlotte Jacobsen, Susan Løvstad Holdt)
- Application of Cold Plasma Technology in Food Industry
(Editors: Shashi Kishor Pankaj, Chaitanya Sarangpani)
- Application of High-Pressure Technologies in Food Processing
(Editors: Artur Roig-Sagués, Mª Manuela Hernández-Herrero)
- Applications of Nanotechnology in Developing Functional Foods
(Editors: Aydin Berenjian, Irfan Turhan)
- Current and Future Prospects for the Use of Pulsed Electric Field in the Food Industry
(Editors: María Jose Esteve, Ana Frigola , Jesus Blesa)
- Drying Technologies in Food Preservation
(Editors: Adam Figiel, Anna Michalska, Ángel Calín Sánchez, Chong Chien Hwa)
- Impact of Emerging Technologies on Food Products Composition
(Editors: Mohamed Koubaa, Nabil Grimi)
- Innovations in Edible Films and Coatings
(Editors: Markus Schmid, Peter Muranyi)
- Innovative Technologies for Encapsulation in Food Industry
(Editor: Rémi Saurel)
- Irradiation Applications in Foods
(Editors: Masakazu Furuta, Tamikazu Kume)
- Membrane Processing Technology in the Food Industry
(Editors: Ulrich Kulozik, Heidebrecht Hans-Jürgen)
- Nonthermal Modification of Food Structure and Functionality
(Editors: Indrawati Oey, Sze Ying Leong)
- Novel Processing Technology of Dairy Products
(Editor: Ekaterini Moschopoulou)
- Research on Characterization and Processing of Table Olives
(Editors: Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero)
- Ultrasound Technology for the Food Industry
(Editors: Shikha Ojha, Brijesh Tiwari, Colm O'Donnell)
Food Physics and (Bio)Chemistry 35 Articles
Current Special Issues (12)
- Biochemical and Nutritional Changes during Food Processing and Storage
(Editors: Vibeke Orlien, Tomas Bolumar, Research Scientist)
- Browning Reactions in Foods. Impact on Nutrition, Safety and Health
(Editors: Dolores Del Castillo, Jose Manuel Silvan)
- Composition, Stability and Properties Research of Food Emulsions and Foams
(Editors: Thomas A. Vilgis, Trivikram Nallamilli)
- Essential Oils: Recent Advances in Extraction Processes, Fundamental Modeling, Chemical Analysis, and Applications
(Editors: Karim ALLAF, Colette BESOMBES)
- Food and Beverage Emulsions: Microstructural and Rheological Research
(Editors: Bettina Wolf, Fotis Spyropoulos)
- Honey: Chemical Composition, Stability and Authenticity
(Editors: Olga Escuredo, M. Carmen Seijo)
- Microbial Exopolysaccharides in Foods: New Aspects of the Interplay between Structure and Function, and Implications on Product Quality
(Editors: Harald Rohm, Doris Jaros)
- Microstructure of Food and Food Materials
(Editor: Moshe Rosenberg)
- New Advances in the Research of Antioxidant Food Peptides
(Editors: Lourdes Amigo, Blanca Hernández-Ledesma)
- Phenolics in Fruits and Fruit Products
(Editor: Mirela Kopjar)
- Physical Properties of Foods
(Editor: Benjamin Zeeb)
- The Maillard Reaction: A Balancing Feedback for Food Quality
(Editors: Alberto Fiore, Antonio Dario Troise)
Food Analytical Methods 37 Articles
Prof. Dr. Antonello Santini
Current Special Issues (5)
- Authentication and Detection of Honey Adulteration
(Editor: Michael G. Kontominas)
- Food Intake Biomarkers
(Editors: Mar Garcia-Aloy, Marynka Ulaszewska)
- Foods Quality Assessed by Chemometrics
(Editors: Christos Soukoulis, Christelle Andre)
- Rapid Detection Methods for Food Fraud and Food Contaminants
(Editor: Giorgia Purcaro)
- Rapid Methods for Assessing Food Safety and Quality
(Editors: Maria Schirone, Pierina Visciano)
Food Microbiology 18 Articles
Prof. Dr. Arun K. Bhunia
Current Special Issues (8)
- Advances in Foodborne Pathogen Analysis
(Editors: Arun K. Bhunia, Bledar Bisha, Andrew Gehring, Byron F. Brehm-Stecher)
- Ecology of Spoilage Associated Microorganisms in Food Products: Origin, Diversity, Behaviour and Spoilage Phenomena
(Editor: Simbarashe Samapundo)
- Microbiology Research in Meat and Meat Production
(Editors: Beniamino T. Cenci-Goga, Maria Francesca Iulietto)
- Mycotoxins in Cereal Crops
(Editors: Valeria Terzi, Caterina Morcia)
- New Frontiers in Wine Microbiology
(Editor: Aspasia Nisiotou)
- Novel Microbial Control Techniques for Foods
(Editor: Domenico Meloni)
- The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry
(Editors: Efstathios D. Giaouris, Manuel V. Simões, Florence Dubois-Brissonnet)
- Yeast in Food and Beverages Production
(Editors: Maurizio Ciani, Francesca Comitini, Laura Canonico)
Food Nutrition 55 Articles
Prof. Dr. Joe Vinson
Current Special Issues (14)
- Analysis and Health Benefits of Wine Polyphenols
(Editors: Raul Ferrer-Gallego, María José Jara-Palacios)
- Bioactive Compounds in Fruit and Vegetables: Extraction, Identification and Healthy Effects
(Editors: Maria do Rosário Bronze, Ana Matias, Teresa Serra)
- Bioactive Seaweeds for Food Applications
(Editors: María Dolores Torres Pérez, Herminia Domínguez)
- Cereal Dietary Fiber and Human Health
(Editor: Thava Vasanthan)
- Foods of Plant Origin
(Editors: Michael Netzel, Yasmina Sultanbawa)
- Health-Promoting Effects of Traditional Foods
(Editor: Marcello Iriti)
- New Insights in (Poly)Phenolic Compounds: From Dietary Sources to Health Evidences
(Editors: Cristina García-Viguera, Raúl Domínguez-Perles, Nieves Baenas Navarro)
- Novel Foods and Nutritional Function
(Editor: Francisco Javier Señoráns)
- Nutritional Value of Innovative Functional Foods
(Editors: Stavros Plessas, Athanasios Mallouchos)
- Phytochemicals in Food and Health
(Editors: Dilip Rai, Dorrain Low)
- Polyphenols in Foods and their Function in Disease Prevention
(Editor: Joe Vinson)
- Prebiotics and Synbiotics
(Editor: Yasuhiro Koga)
- Taking Advantage of Nature Towards Health: Extraction and Application of Nutrients and Phytochemicals in Foods
(Editors: Raúl Domínguez-Perles, Cristina García-Viguera, Nieves Baenas Navarro)
- The Health Benefits of Fruits and Vegetables
(Editors: Mercedes Del Río Celestino, Rafael Font Villa)
Dairy 10 Articles
Prof. Dr. Esther Sendra
Current Special Issues (5)
- Baby Food and its Future Potential
(Editors: Laura Cavallarin, Marzia Giribaldi)
- Cheese: Technology, Compositional, Physical and Biofunctional Properties
(Editor: Golfo Moatsou)
- Microbial Safety and Quality of Dairy Foods
(Editors: Vincenzina Fusco, Francesca Fanelli, Fernando Pérez-Rodríguez)
- Processing and Technology of Dairy Products
(Editors: Hilton Deeth, Phil Kelly)
- Recent Research Advances in Milk Lipids
(Editor: Giuseppe Conte)
Grain 29 Articles
Dr. Marina Carcea
Current Special Issues (3)
- Advances in Postharvest Technology: Rice Drying
(Editor: Sammy S. Sadaka)
- Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
(Editors: Mario Martinez Martinez, Manuel Gomez)
- Nutritional Value of Grain-Based Foods
(Editor: Marina Carcea)
Nutraceuticals and Functional Foods 1 Article
Prof. Dr. Antonello Santini
Current Special Issues (6)
- Anthocyanins in Foods
(Editors: Taylor C. Wallace, PhD, CFS, FACN, M. Monica Giusti, PhD)
- Development of Food Chemistry, Natural Products, and Nutrition Research
(Editors: Antonello Santini, Nicola Cicero)
- Lipids as Nutraceuticals: A Shift in Paradigm
(Editors: Suzana Ferreira-Dias, Xuebing Xu, Ling-Zhi Cheong)
- Microbes as functional food: Genomics and metabolomics surveys of bacterial probiotic strains
(Editor: Alfonso Benítez-Páez)
- Nutraceuticals in Human Health
(Editors: Alessandra Durazzo, Massimo Lucarini, Antonello Santini)
- Probiotics and Functional Foods
(Editor: Xanel Vecino)
Food Quality and Safety 9 Articles
Current Special Issues (8)
- Food Preservation: Challenges and Efforts for the Future
(Editors: Yiannis Kourkoutas, Charalampos Proestos)
- Food Safety and Shelf-Life Extension of Food Products
(Editors: Ignacio Álvarez, Pilar Mañas, Guillermo Cebrián)
- Fresh Produce Safety
(Editors: Malik Hussain, Ravi Gooneratne)
- Microbiological Safety of Foods
(Editors: Vittorio Capozzi, Pasquale Russo)
- Quality and Functionality of Plant Foods
(Editors: Elsa Margarida Gonçalves, Marta Abreu, Nuno Alvarenga)
- Safety, Quality and Processing of Fruits and Vegetables
(Editors: Urszula Tylewicz, Silvia Tappi, Malgorzata Nowacka, Artur Wiktor)
- Seafood Safety, Quality and Processing
(Editor: Jessica L. Jones)
- Toxicity, Detection and Prevention of Food Contaminants
(Editors: Adela Lopez De Cerain, Amaya Azqueta, Ariane Vettorazzi, Elena González-Peñas)
Sensory and Consumer Sciences 12 Articles
Current Special Issues (6)
- Analysis of Food Aroma
(Editors: Thierry Thomas-Danguin, Yan Xu)
- Consumer Preferences and Acceptance of Food Products
(Editor: Derek V. Byrne)
- Food Flavor Characterization
(Editors: Raquel Maria Callejon, Maria Lourdes Morales, Cristina Ubeda)
- How Visuals Affect Food Choice?
(Editor: Iris Vermeir)
- Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food And Beverages
(Editor: Han-Seok Seo)
- The Contribution of Food Oral Processing
(Editors: Susana Fiszman, Amparo Tarrega)
Food Security and Sustainability
Current Special Issues (3)
- Extraction and Application of Functional Ingredients from Food By-Products
(Editors: Andreas Schieber, Fabian Weber)
- Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits
(Editors: María del Mar Contreras, Eulogio Castro)
- Sustainable Utilisation and Management of Food Waste
(Editor: Amit K. Jaiswal)
Fermented Foods 2 Articles
Current Special Issues (2)
- Bioactive Components in Fermented Foods and Food By-Products
(Editors: Vito Verardo, Ana Gomez-Caravaca, Giulia Tabanelli)
- Processing Technology and Quality of Fermented Food and Beverages
(Editor: Rossana Coda)
General
Current Special Issues (4)
- Algae: An Emerging Global Food Source
(Editor: Joel L. Cuello)
- Cocoa and Chocolate: New Aspects on Processing, Functional Properties and Consumption
(Editors: Elena Alañon, Antonio Segura-Carretero)
- Foods and Bioproducts: Novel Insights/ New Knowledge
(Editors: Loulouda Bosnea, Antonia Terpou)
- Genetically Modified Food
(Editor: Thomas Bøhn)
