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Publicaciones en la fuente TRENDS IN FOOD SCIENCE & TECHNOLOGY

Tipo Año Título Fuente
Revisión2024Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanismsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2024Potential role of sophorolipids in sustainable food systemsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2023Antimicrobial plant-derived peptides obtained by enzymatic hydrolysis and fermentation as components to improve current food systemsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2023Encapsulation of microalgal-based carotenoids: recent advances in stability and food applicationsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2023Pleiotropic biological effects of Lupinus spp. protein hydrolysatesTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2023Rhodoxanthin: the new hit of the natural carotenoids market?TRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2023Strengths and limitations of in silico tools to assess physicochemical properties, bioactivity, and bioavailability of food-derived peptidesTRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2022Electrohydrodynamic processing of phycocolloids for food-related applications: recent advances and future prospectsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2022Hempseed (Cannabis sativa) protein hydrolysates: A valuable source of bioactive peptides with pleiotropic health-promoting effectsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2021Phenolic compounds and biological rhythms: who takes the lead?TRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2021Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A reviewTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2021The undercover colorless carotenoids phytoene and phytofluene: importance in agro-food and health in the Green Deal era and possibilities for innovationTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2020Self-assembled proteins for food applications: a reviewTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2020The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overviewTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2019Application of non-invasive technologies in dry-cured ham: An overviewTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2019From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiotaTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2019Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseasesTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2013Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art researchTRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2002Wine vinegar: technology, authenticity and quality evaluationTRENDS IN FOOD SCIENCE & TECHNOLOGY