From "Black Box" to "Glass Box": Transcending Empirical Limits in Food Fermentation via Structural Intelligence
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TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Publisher:
- Elsevier
- ISSN:
- 0924-2244
- Category:
- FOOD SCIENCE & TECHNOLOGY
- Impact factor:
- 15.1
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29 parsed articles
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Latest articles
Chemical composition, bioactivity, and applications of <em>Pandanus amaryllifolius</em> leaves: A comprehensive review
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Food-microbiota interactions in the oral cavity: A comprehensive review of how food compositions affect oral microbiota homeostasis and oral health
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Food pairings: <em>In vivo</em> flavor release mechanisms and consumer perceptual preferences
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Revitalizing indigenous people's food systems: Attributes, challenges, and policy directions
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Indices for food classification systems: A perspective from food technology, nutrition, and beyond
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Intelligent label systems in fresh food supply chain: from single-function to multi-parameter integration
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Biologically derived metal–organic frameworks (Bio-MOFs) for food packaging, safety, and preservation: Design strategies and emerging applications
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Plant polyphenolic-induced structural modulation of β-lactoglobulin: A strategy for reducing cow's milk allergenicity and state of the art characterizing tools
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Harnessing plant protein-flavor interactions: A new frontier for flavor regulation in 3D-printed plant-based meat
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Rethinking rheology–printability relationships in protein-based food inks: critical insights into gaps and inconsistencies in correlations
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AI-driven food bioprocessing: How far its integration with practice?
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Rare glycosylated apocarotenoids for food applications: production strategies, functionality, and challenges highlighted by staphyloxanthin
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Chlorogenic acid as a novel bioactive and functional ingredient in the fabrication of biodegradable food packaging films
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Advances in plant-based superoxide dismutase extraction: Insights into sources, extraction methods, purification systems, machine-learning optimization, and future directions
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Polysaccharides from <em>Cynomorium songaricum</em> Rupr.: Extraction and purification strategies, structural features, bioactivities, and structure–activity relationships
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Embodied artificial intelligence in the food supply chain: Innovations, challenges, and future perspectives
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Atomic force microscopy in food industry: Bridging nanoscale analysis and real-world applications
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Downstream processing strategies for the sustainable production of cultivated meat
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The potential of food-derived bioactive peptides in managing sarcopenia: Identification, structure, mechanism of action, clinical perspective, practical and safety considerations
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Recent advance in <em>Chrysanthemum morifolium</em> flower: Nutritional composition, health benefits, and industrial applications
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Electric-field-driven ultra-fine fibres (EDF): A sustainable and intelligent platform for future food packaging
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From food odors to metabolic and brain health regulation: The mediating role of the olfactory system and future perspectives
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Advances in structure-activity relationships of food-derived umami peptides: Molecular basis and receptor interactions—A review
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Advances and prospects of self-calibration and self-validation biosensors for foodborne biotoxins determination: from single-mode to multi-mode strategies
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Research on the Health Effects of Cistanches from the Perspective of the Gut-Metabolism-Organ Axis
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Computer-aided antibody discovery for emerging contaminants: bridging molecular immunotechnology and food-safety sustainability
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Aquatic biopeptides in flavor and metabolic regulation: A convergence of biochemistry and artificial intelligence
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Product personality profiling in food research: A critical review of applications, methodological designs, and interpretative scope
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