Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma September 27, 2020

Propidium monoazide for viable Salmonella enterica detection by PCR and LAMP assays in comparison to RNA‐based RT‐PCR, RT‐LAMP, and culture‐based assays September 23, 2020

Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health September 23, 2020

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study September 23, 2020

Capsicum annuum (hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review September 27, 2020

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure September 20, 2020

Ethylene‐removing packaging: Basis for development and latest advances September 20, 2020

Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? September 18, 2020

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties September 17, 2020

Distracted learning: Big problem and golden opportunity September 1, 2020

Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain) August 29, 2020

A comprehensive food safety short course (FSSC) improves food safety knowledge, behaviors, attitudes, and skills of Ukrainian participants August 29, 2020

Survey analysis of computer science, food science, and cybersecurity skills and coursework of undergraduate and graduate students interested in food safety August 6, 2020

The 2018 Guidelines for Initial IFT Approval of undergraduate food science and food technology programs July 20, 2020