Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits von Shahidi, Fereidoon, Ambigaipalan, Priyatharini

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Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety von Granato, Daniel, Barba, Francisco J, Bursa Kova evi, Danijela, Lorenzo, José M, Cruz, Adriano G, Putnik, Predrag

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Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules von Assadpour, Elham, Jafari, Seid Mahdi

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Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies von Sui, Xiaonan, Zhang, Tianyi, Jiang, Lianzhou

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Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions von McClements, David Julian, Bai, Long, Chung, Cheryl

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Cost-effectiveness analysis of parenting interventions for the prevention of behaviour problems in children von Nystrand, Camilla, Feldman, Inna, Enebrink, Pia, Sampaio, Filipa

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Natural Colorants: Food Colorants from Natural Sources von Sigurdson, Gregory T, Tang, Peipei, Giusti, M. Mónica

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Pickering Emulsions for Food Applications: Background, Trends, and Challenges von Berton-Carabin, Claire C, Schroën, Karin

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Collagen and Gelatin von Liu, Dasong, Nikoo, Mehdi, Boran, Gökhan, Zhou, Peng, Regenstein, Joe M

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The Polymerase Incomplete Primer Extension (PIPE) Method Applied to High-Throughput Cloning and Site-Directed Mutagenesis von Klock, Heath E., Lesley, Scott A.

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A Family of LIC Vectors for High-Throughput Cloning and Purification of Proteins von Eschenfeldt, William H., Lucy, Stols, Millard, Cynthia Sanville, Joachimiak, Andrzej, Mark, I. Donnelly

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Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits von Lynch, Kieran M, Zannini, Emanuele, Coffey, Aidan, Arendt, Elke K

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Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions von Berton-Carabin, Claire C, Sagis, Leonard, Schroën, Karin

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Edible Nanoemulsions as Carriers of Active Ingredients: A Review von Salvia-Trujillo, Laura, Soliva-Fortuny, Robert, Rojas-Graü, M. Alejandra, McClements, D. Julian, Martín-Belloso, Olga

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Principles and Application of High Pressure-Based Technologies in the Food Industry von Balasubramaniam, V.M. (Bala), Martínez-Monteagudo, Sergio I, Gupta, Rockendra

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Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability von Sanidad, Katherine Z, Sukamtoh, Elvira, Xiao, Hang, McClements, David Julian, Zhang, Guodong

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Emerging Applications of Machine Learning in Food Safety von Deng, Xiangyu, Cao, Shuhao, Horn, Abigail L

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Antihypertensive Peptides from Food Proteins von Aluko, Rotimi E

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Myoglobin Chemistry and Meat Color von Suman, Surendranath P, Joseph, Poulson

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Relationships between concurrent language ability and mental health outcomes in a South African sample of 13-year-olds von St Clair, Michelle C, Skeen, Sarah, Marlow, Marguerite, Tomlinson, Mark

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