A review on astringency and bitterness perception of tannins in wineWEN MA; ANQUE GUO; YULIN ZHANG et al.Trends in food science & technology (Regular ed.). 2014, Vol 40, Num 1, pp 6-19, issn 0924-2244, 14 p.Article

Basic knowledge models for the design of bread textureVALLE, Guy Della; CHIRON, Hubert; CICERELLI, Lucio et al.Trends in food science & technology (Regular ed.). 2014, Vol 36, Num 1, pp 5-14, issn 0924-2244, 10 p.Article

Gluten free beer — A reviewHAGER, Anna-Sophie; TAYLOR, Josh P; WATERS, Deborah M et al.Trends in food science & technology (Regular ed.). 2014, Vol 36, Num 1, pp 44-54, issn 0924-2244, 11 p.Article

Nanoencapsulation of food ingredients using carbohydrate based delivery systemsFATHI, Milad; MARTIN, Ángel; McCLEMENTS, David Julian et al.Trends in food science & technology (Regular ed.). 2014, Vol 39, Num 1, pp 18-39, issn 0924-2244, 22 p.Article

Oxidized forms of dietary antioxidants: Friends or foes?POLJSAK, Borut; MILISAV, Irina.Trends in food science & technology (Regular ed.). 2014, Vol 39, Num 2, pp 156-166, issn 0924-2244, 11 p.Article

Colour measurements by computer vision for food quality control ― A reviewDI WU; SUN, Da-Wen.Trends in food science & technology (Regular ed.). 2013, Vol 29, Num 1, pp 5-20, issn 0924-2244, 16 p.Article

Estimating the needed amount of desiccant, water or moistener to adjust the equilibrium water activity of dry powder mixturesREDMAN-FUREY, Nancy; NORMAND, Mark D; PELEG, Micha et al.Trends in food science & technology (Regular ed.). 2013, Vol 29, Num 2, pp 135-141, issn 0924-2244, 7 p.Article

Improving the supply chain and food quality of professionally prepared mealsADLER-NISSEN, Jens; AKKERMAN, Renzo; FROSCH, Stina et al.Trends in food science & technology (Regular ed.). 2013, Vol 29, Num 1, pp 74-79, issn 0924-2244, 6 p.Article

Innovative yoghurts: Novel processing technologies for improving acid milk gel textureLOVEDAY, Simon M; SARKAR, Anwesha; SINGH, Harjinder et al.Trends in food science & technology (Regular ed.). 2013, Vol 33, Num 1, pp 5-20, issn 0924-2244, 16 p.Article

Mechanism of discoloration in processed garlic and onionJIACHEN ZANG; DAN WANG; GUANGHUA ZHAO et al.Trends in food science & technology (Regular ed.). 2013, Vol 30, Num 2, pp 162-173, issn 0924-2244, 12 p.Article

Potential of residues from the Mediterranean agriculture and agrifood industryPERALBO-MOLINA, Ángela; DE CASTRO, María Dolores Luque.Trends in food science & technology (Regular ed.). 2013, Vol 32, Num 1, pp 16-24, issn 0924-2244, 9 p.Article

Recent advances in image processing using image texture features for food quality assessmentJACKMAN, Patrick; SUN, Da-Wen.Trends in food science & technology (Regular ed.). 2013, Vol 29, Num 1, pp 35-43, issn 0924-2244, 9 p.Article

Interactions between gut microbiota, food and the obese hostREQUENA, Teresa; COTTER, Paul; SHAHAR, Danit R et al.Trends in food science & technology (Regular ed.). 2013, Vol 34, Num 1, pp 44-53, issn 0924-2244, 10 p.Article

Food related applications of magnetic iron oxide nanoparticles: Enzyme immobilization, protein purification, and food analysisMIAO CAO; ZHONGHONG LI; JIANLONG WANG et al.Trends in food science & technology (Regular ed.). 2012, Vol 27, Num 1, pp 47-56, issn 0924-2244, 10 p.Article

Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: An alternative, physicochemical approach to gluten-free breadmakingERICKSON, Daniel P; CAMPANELLA, Osvaldo H; HAMAKER, Bruce R et al.Trends in food science & technology (Regular ed.). 2012, Vol 24, Num 2, pp 74-81, issn 0924-2244, 8 p.Article

New trends in yeast selection for winemakingSUAREZ-LEPE, J. A; MORATA, A.Trends in food science & technology (Regular ed.). 2012, Vol 23, Num 1, pp 39-50, issn 0924-2244, 12 p.Article

Prebiotics for prevention of gut infectionsRASK LICHT, Tine; EBERSBACH, Tine; FRØKIAER, Hanne et al.Trends in food science & technology (Regular ed.). 2012, Vol 23, Num 2, pp 70-82, issn 0924-2244, 13 p.Article

Stability of healthrelated compounds in plant foods through the application of non thermal processesOMS-OLIU, Gemma; ODRIOZOLA-SERRANO, Isabel; SOLIVA-FORTUNY, Robert et al.Trends in food science & technology (Regular ed.). 2012, Vol 23, Num 2, pp 111-123, issn 0924-2244, 13 p.Article

Toward improving technological and functional properties of probiotics in foodsSANCHEZ, Borja; RUIZ, Lorena; GUEIMONDE, Miguel et al.Trends in food science & technology (Regular ed.). 2012, Vol 26, Num 1, pp 56-63, issn 0924-2244, 8 p.Article

Best practices in life cycle assessment implementation in fisheries. Improving and broadening environmental assessment for seafood production systemsVAZQUEZ-ROWE, Ian; HOSPIDO, Almudena; TERESA MOREIRA, Ma et al.Trends in food science & technology (Regular ed.). 2012, Vol 28, Num 2, pp 116-131, issn 0924-2244, 16 p.Article

Haemoglobin- mediated lipid oxidation in the fish muscle: A reviewMAQSOOD, Sajid; BENJAKUL, Soottawat; KAMAL-ELDIN, Afaf et al.Trends in food science & technology (Regular ed.). 2012, Vol 28, Num 1, pp 33-43, issn 0924-2244, 11 p.Article

Nutrition and health claims: An enforcement perspectivePATEL, Ajay; SMITH, Chris; KNOWLES, Tim et al.Trends in food science & technology (Regular ed.). 2012, Vol 28, Num 1, pp 15-22, issn 0924-2244, 8 p.Article

Arcobacter — An emerging threat to animals and animal origin food products?SHAH, A. H; SALEHA, A. A; ZUNITA, Z et al.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 5, pp 225-236, issn 0924-2244, 12 p.Article

Bioactive potential and possible health effects of edible brown seaweedsGUPTA, Shilpi; ABU-GHANNAM, Nissreen.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 6, pp 315-326, issn 0924-2244, 12 p.Article

Mechanisms of lipid oxidation in food dispersionsWARAHO, Thaddao; MCCLEMENTS, D. Julian; DECKER, Eric A et al.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 1, pp 3-13, issn 0924-2244, 11 p.Article