2071. Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function. Issue 5 (8th March 2020) Authors: Yu, Zhenming; Yang, Ziyin Journal: Critical reviews in food science and nutrition Issue: Volume 60:Issue 5(2020) Page Start: 844 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2072. Understanding functionality of sucrose in biscuits for reformulation purposes. Issue 14 (6th August 2019) Authors: van der Sman, R. G. M.; Renzetti, S. Journal: Critical reviews in food science and nutrition Issue: Volume 59:Issue 14(2019) Page Start: 2225 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2073. Understanding functionality of sucrose in cake for reformulation purposes. Issue 16 (8th September 2021) Authors: van der Sman, R. G. M.; Renzetti, S. Journal: Critical reviews in food science and nutrition Issue: Volume 61:Issue 16(2021) Page Start: 2756 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2074. Understanding protein digestion in infants and the elderly: Current in vitro digestion models. Issue 7 (11th March 2023) Authors: Lee, Seonmin; Jo, Kyung; Jeong, Hyun Gyung; Choi, Yun-Sang; Yong, Hae In; Jung, Samooel Journal: Critical reviews in food science and nutrition Issue: Volume 63:Issue 7(2023) Page Start: 975 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2075. Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma. Issue 14 (6th August 2019) Authors: Zeng, Lanting; Watanabe, Naoharu; Yang, Ziyin Journal: Critical reviews in food science and nutrition Issue: Volume 59:Issue 14(2019) Page Start: 2321 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2076. Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities. Issue 18 (11th October 2019) Authors: Lorenzo, Jose M.; Mousavi Khaneghah, Amin; Gavahian, Mohsen; Marszałek, Krystian; Eş, Ismail; Munekata, Paulo E. S.; Ferreira, Isabel C. F. R.; Barba, Francisco J. Journal: Critical reviews in food science and nutrition Issue: Volume 59:Issue 18(2019) Page Start: 2879 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2077. Unexplored nutritive potential of tomato to combat global malnutrition. Issue 4 (21st February 2022) Authors: Vats, Sanskriti; Bansal, Ruchi; Rana, Nitika; Kumawat, Surbhi; Bhatt, Vacha; Jadhav, Pravin; Kale, Vijay; Sathe, Atul; Sonah, Humira; Jugdaohsingh, Ravin; Sharma, Tilak Raj; Deshmukh, Rupesh Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 4(2022) Page Start: 1003 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2078. Unraveling enterohemorrhagic Escherichia coli infection: the promising role of dietary compounds and probiotics in bacterial elimination and host innate immunity boosting. Issue 11 (26th April 2023) Authors: Xue, Yansong; Zhu, Mei-Jun Journal: Critical reviews in food science and nutrition Issue: Volume 63:Issue 11(2023) Page Start: 1551 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2079. Unraveling the science of coffee foam – a comprehensive review. Issue 10 (31st May 2021) Authors: Ishwarya S, Padma; Nisha, P. Journal: Critical reviews in food science and nutrition Issue: Volume 61:Issue 10(2021) Page Start: 1704 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2080. Upconversion luminescent nanomaterials: A promising new platform for food safety analysis. Issue 32 (14th November 2022) Authors: Abdul Hakeem, Deshmukh; Su, Shaoshan; Mo, Zhurong; Wen, Hongli Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 32(2022) Page Start: 8866 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗