Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

(2020) Daniel Granato et al.   Annual Review of Food Science and Technology

Impacts of COVID-19 on childhood malnutrition and nutrition-related mortality

(2020) Derek Headey et al.   LANCET

The Presence of Pulses within a Meal can Alter Fat‐Soluble Vitamin Bioavailability

(2019) Marielle Margier et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Magnesium affects spinach carotenoid bioaccessibility in vitro depending on intestinal bile and pancreatic enzyme concentrations

(2018) Joana Corte-Real et al.   FOOD CHEMISTRY

Az egészségvédő élelmiszerekkel kapcsolatos fogyasztói magatartás. A hiteles tájékoztatás szerepe

(2018) Ágnes Papp-Bata et al.   ORVOSI HETILAP

The food matrix: implications in processing, nutrition and health

(2018) José Miguel Aguilera   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

An integrated look at the effect of structure on nutrient bioavailability in plant foods

(2018) Edoardo Capuano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Help to shape policy with your science

(2018) Julia Rosen   NATURE

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

(2018) Ji-Lin Dong et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Probiotics supplementation for the obesity management; A systematic review of animal studies and clinical trials

(2018) Hanieh-Sadat Ejtahed et al.   Journal of Functional Foods

Blueberry by-product used as an ingredient in the development of functional cookies

(2017) Claudia Perez et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Application of modern computer algebra systems in food formulations and development: A case study

(2017) Olga Musina et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dietary calcium impairs tomato lycopene bioavailability in healthy humans

(2016) Patrick Borel et al.   BRITISH JOURNAL OF NUTRITION

Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z

(2016) Devika J. Suri et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Bioavailability of Micronutrients from Plant Foods: An Update

(2015) Kalpana Platel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mapping trends in novel and emerging food processing technologies around the world

(2015) Colette Jermann et al.   Innovative Food Science & Emerging Technologies

The Potential Role of Neglected and Underutilised Crop Species as Future Crops under Water Scarce Conditions in Sub-Saharan Africa

(2015) Pauline Chivenge et al.   International Journal of Environmental Research and Public Health

Processed foods: contributions to nutrition

(2014) Connie M Weaver et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Innovation trends in the food industry: The case of functional foods

(2013) Barbara Bigliardi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Diversity of the Neglected and Underutilized Crop Species of Importance in Benin

(2012) A. Dansi et al.   TheScientificWorldJOURNAL

The potential for underutilized crops to improve security of food production

(2011) S. Mayes et al.   JOURNAL OF EXPERIMENTAL BOTANY

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology

(2010) John D. Floros et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The development of micronutrient supplemented probiotic yogurt for people living with HIV: Laboratory testing and sensory evaluation

(2010) Jaimie Hemsworth et al.   Innovative Food Science & Emerging Technologies

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE