The articles and book chapters that your community is reading and citing will, inevitably, influence the research direction of the field. And that makes those articles and book chapters required reading for everyone in the field.
The articles and book chapters below are among the most downloaded and cited. This is the recent work that your colleagues and collaborators are reading, and that means you should become familiar with it too.
Recent developments in carbon nanomaterials-based electrochemical sensors for methyl parathion detectionJournal of Food Measurement and Characterization | Effects of probiotic and synbiotic supplementation on ponderal and linear growth in severely malnourished young infants in a randomized clinical trialScientific Reports | Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food PackagingFood and Bioprocess Technology |
Antigenotoxicity and Cytotoxic Potentials of Cell-Free Supernatants Derived from Saccharomyces cerevisiae var. boulardii on HT-29 Human Colon Cancer Cell LinesProbiotics and Antimicrobial Proteins | Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and ApplicationsPlant Foods for Human Nutrition | Classification of deep image features of lentil varieties with machine learning techniquesEuropean Food Research and Technology |
How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral compositionnpj Science of Food | The Current and Future Perspectives of PostbioticsProbiotics and Antimicrobial Proteins | Separation Technologies for Whey Protein FractionationFood Engineering Reviews |
Application of computational fluid dynamics simulations in food industryEuropean Food Research and Technology | Comparative Study of Different Protein Extraction Technologies Applied on Mushrooms By-productsFood and Bioprocess Technology | Role of oxygen absorbers in food as packaging material, their characterization and applicationsJournal of Food Science and Technology |
Why Food Science?Elementary Food Science | Small/Large Scale Production and Cost Benefit Analysis of BreadFood Microbiology Based Entrepreneurship | Career Preparation for the Food and Beverage IndustryCareers in Food Science: From Undergraduate to Professional |
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