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TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4
论文数564
被引数1
期刊论文 564
发表时间
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Decoding the dynamic complexity of OPO and OPL in human milk: From spatiotemporal lipid analysis to next-generation biomimetic infant formula解析人乳中OPO和OPL的动态复杂性：从时空脂质分析到下一代仿生婴儿配方
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-29
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PREAI
deleteRuhui Liu; Yinuo Zhu; Guosheng Tong; Shuxuan Wang; Fan Zhang; Xin Wang; Xin Lü
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Artificial intelligence-driven decoding of Baijiu flavor: From multimodal data integration to mechanistic interpretation and intelligent brewing人工智能驱动的白酒风味解码：从多模态数据融合到机制解析和智能酿造
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-29
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PREAI
deleteChichong Zheng; Jianqiang Wang; Yanhong Yan; Liqiang Zhang; Wei Dong; Xiaotao Sun; Baoguo Sun; Songtao Wang
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Biogenic amines in fermented bean curd (sufu): emphasizing formation mechanisms, detection methods, and regulatory strategies发酵豆腐（Sufu）中的生物胺：强调形成机制、检测方法和调控策略
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-28
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PREAI
deleteYi Zhang; Xiaoyu Yang; Liang Li
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Dietary polyphenol–gut metabotype–liver axis in Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD)膳食多酚–肠道代谢型–肝脏轴在代谢功能障碍相关脂肪性肝病（MASLD）中的作用
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-28
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PREAI
deleteDongdong Guo; Wenlida Mu; Chang Liu; He Qian
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Machine learning -driven target-oriented flavor editing (TOFE) strategy: Profiling, deterioration pathways and modulation机器学习驱动的靶向风味编辑（TOFE）策略：分析、劣变途径及调控
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-26
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PREAI
deletePing Yang; Prince Chisoro; Yue Liu; Chunhui Zhang; Ying Xu; Ke Bi; Jingfan Wang; Tianze Wang; Junmei Liu; Dong Han; Imre Blank
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Recent advances in MOF-based nanozymes for food applications: Structure-activity relationships, challenges and future perspectivesMOF基纳米酶在食品应用中的最新进展：构效关系、挑战与未来展望
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-25
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PREAI
deleteXinhua Zhang; Hao Guo; Guangyu Xu; Xiuling Zhang; Weiwei Yang
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Spatially structured food fermentation: Integrating matrix transport, microbial function, and predictive modeling空间结构化食品发酵：整合基质传输、微生物功能与预测建模
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-25
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deleteOAAI
deletePaula Lyra Falquetto; Giorgia Stocco; Claudio Cipolat-Gotet; M. Victoria Moreno-Arribas; Wilson J.F. Lemos Junior
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Zeaxanthin in food systems: From molecular instability to structure-guided delivery and industrial translation食品体系中的玉米黄质：从分子不稳定性到结构导向递送和工业转化
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-25
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PREAI
deleteYing Luo; Hongliang Li
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Interplay of printability, swallowing safety, and nutrient bioaccessibility in 3D-printed biopolymer hydrogels for texture-modified diets3D打印生物聚合物水凝胶在质地改良饮食中可打印性、吞咽安全性及营养生物可及性的相互作用
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-24
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deleteBernadette-E. Teleky; Gheorghe-A. Martău; Radu Tudor-Lucian; Mihai Cătălin Pop; Sthefan Petraru; Laura Mitrea; Lavinia Călinoiu; Monica Trif; Dan C. Vodnar
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Upcycling agri-food by-products into redox-active ingredients for skeletal muscle health: From processing chemistry to human translation将农业食品副产品升级再造为骨骼肌健康用氧化还原活性成分：从加工化学到临床转化
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IF15.4
delete2026-10-24
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deleteShahidul Islam
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Research progress on precision screening and high-density cultivation technologies for probiotics: from multi-omics and high-throughput to intelligent fermentation益生菌精准筛选和高密度培养技术研究进展：从多组学到高通量到智能发酵
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IF15.4
delete2026-10-24
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PREAI
deleteYuqing Liu; Xiangyang Cheng; Qianrui Wang; Qingrong Huang; Changhu Xue; Zihao Wei
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Water–ice dynamics driving multiscale structural deterioration in frozen dough: Mechanisms, characterization, and targeted regulation驱动冷冻面团多尺度结构劣化的水-冰动力学：机制、表征与靶向调控
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-23
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PREAI
deleteLulu Yin; Tingting Li; Waleed Al-Ansi; Yikai Ren; Kaidi Wang; Mingcong Fan; Haifeng Qian; Yan Li; Li Wang
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Revisiting structure-activity relationships of food-derived antifreeze peptides from an interfacial water perspective从界面水视角重新审视食品源性抗冻肽的结构-活性关系
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-21
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PREAI
deleteHao Song; Wenzhu Zhao; Wei Yang; Zhipeng Yu
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From interference sources to sensing core: Analytical functional mechanisms of tannic acid and advances in its applications in food safety testing从干扰源到传感核心：鞣酸的分析功能机制及其在食品安全检测中的应用进展
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IF15.4
delete2026-10-21
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PREAI
deleteFeng Hong; Yuan Liu
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Understanding restaurant food waste as a system: Integrating operational and contextual drivers through a systematic mapping review将餐厅食物浪费视为一个系统：通过系统化映射综述整合运营和环境驱动因素
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-20
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deleteAlexandra Neill; Khalid Ramadan Medani; Beth Clark; Diogo M. Souza-Monteiro
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Antifreeze peptides from animal by-products: A hierarchical framework from biodiversity to rational design动物副产品中的抗冻肽：从生物多样性到理性设计的层级框架
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-20
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PREAI
deleteJiaqi Yu; Yiping Yang; Yan Zhang; Dongyuan Chang; Sam K.C. Chang; Zhiying Wang; Hui Hong; Yongkang Luo; Yuqing Tan
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Spatiotemporal heterogeneity in traditional fermentation: Mechanisms, multidimensional characterization, and process regulation传统发酵中的时空异质性：机制、多维表征和过程调控
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-19
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PREAI
deleteFuhao Liang; Xinlei Huang; Zinuan Han; Yanyi Zhu; Hui Liao; Xiaomin Ren; Liming Wu; Xiaole Xia
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Beyond volatiles: Non-volatile matrices as emerging drivers of aroma release, mouthfeel, and flavor design in alcoholic beverages超越挥发性物质：非挥发性基质作为酒精饮料中香气释放、口感和风味设计的驱动因素
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-19
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PREAI
deleteXinyu Bian; Jiahui Xuan; Xinxin Liu; Jinyuan Sun; Hehe Li; Xiaotao Sun; Baoguo Sun; Jinchen Li
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Food-grade engineered microorganisms for cognitive health: Directed fermentation of neuroactive functional ingredients食品级工程微生物用于认知健康：神经活性功能成分的定向发酵
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-19
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PREAI
deleteZhang Zhen; Zhou Hongmiao; Ma Baihe; Guo Meiliang; Li Lianrui
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From Andean grains to healthy foods: a systematic review of how quinoa, amaranth, and cañihua reshape the nutritional, technological, and sensory quality of foods从安第斯谷物到健康食品：对藜麦、苋菜和卡尼瓦如何重塑食品的营养、技术和感官质量的系统综述
deleteTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
delete2026-10-19
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PREAI
deleteErick Saldaña; Karina Eduardo; Rebeca Salvador-Reyes
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