Submission closed

Emerging Active, Smart and Intelligent Packaging Solutions in the Fourth Phase of the Industrial Revolution (Industry 4.0)

• Sneh Punia Bangar
• Monica Trif
• Nitya Sharma
• Muhammad Adeel

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Food Sustainability: Challenges and Opportunities for the Future

• Tarun Belwal
• Vinod Modi
• MONIKA THAKUR
• Simin Feng

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Innovative Food Analysis

• Xiaohui Lin
• Qin Ouyang
• Pu Hongbin
• Wei Yang

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Permeability of Food-derived Peptides through Gastrointestinal Epithelium

• Zhipeng Yu
• Long Ding
• Hongshun Yang

Submission closed

Novel Delivery Systems of Flavors and Essential Oils: Exploring Potential Health Applications in Foods

• Andrew J Gravelle
• Amanda Joyce Wright

Submission closed

Advances and Trends in Nutraceutical and Functional Plant-based Food

• Gengjun Chen
• Marina Carcea

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Marine-Derived Food Bioactives: Understanding the Impact of Origin and Extraction Methodology on Food Quality, Preservation and Nutritional Value

• Joaquina Pinheiro
• Narcisa Bandarra

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Development of Nutrient Delivery Systems Constructed from Polysaccharides

• Zhengyu Jin
• David McClements
• Long Chen
• Zipei Zhang
• Xingran Kou

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Recent Advances in Nanofabricated Delivery Systems of Bioactive Components for Food Applications

• Kandi Sridhar, Ph.D. | MSCA Fellow
• Minaxi Sharma, Ph.D.

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Innovations in Low Glycaemic Index Cereal-based Staple Foods

• Hongyan Li
• Man Li
• Jing Wang
• Sushil Dhital

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A1 and A2 Allelic Variations in Bovine Milk Proteins and Their Impact on Health, Nutrition, and The Functional Properties of Milk

• Sercan Karav
• Bethany M Henrick
• Juliana Leite Nobrega De Moura Bell

Submission closed

Adaptation of Traditional Crop Cultivars to Climate Change in Terms of Nutritional Aspects

• Márta Ladányi

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Strengthening Food Labeling Policies in Brazil

• Rosires Deliza
• Camila Corvalan
• FABIO GOMES
• Simon Barquera

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Pre-and Postharvest Treatment with Elicitors on the Development of Bioactive Compounds and Nutritional Quality of Fruit and Vegetables

• Fabián Guillén
• John Golding

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Biogenic Amines: Their Role in Food Safety, Food Quality, and Health, and Novel Strategies to Reduce Consumer Exposure

• Maria Martuscelli
• Oriol Comas-Basté
• Mariluz Latorre-Moratalla

Submission closed

Cold Pressed Oils: A Green Source of Specialty Oils, volume II

Submission closed

Application of Nano/Biotechnology in the Detection of Food Safety and Spoilage

• Xingyu Lin
• Yizhong Shen
• Seid Mahdi Jafari
• Tarun Belwal

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Sustainable Biorefinery/Bioprocessing Design for Functional Ingredient Production from Food Waste and Byproducts

• Qing Jin
• Haibo Huang
• Yiming Feng

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Functional and Innovative Food Ingredients: Assessment of Analytical, Microbiological and Sensory Aspects

• Andrea Pulvirenti
• Cinzia Mannozzi
• Luciana De Vero
• Roberta Foligni

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Women in Nutrition and Food Science Technology

• Elena Ibañez
• Lidia Montero
• Andrea Del Pilar Sánchez-Camargo

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Methods in Food Chemistry and Food Science Technology

• Blanca Hernandez-Ledesma
• Pilar Gómez Cortés

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Sustainable Solutions in Food Technology, volume II

• Rui M.S. Cruz
• Jooyeoun Jung

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Selenium in Soil-Plant-Animal Systems and its Essential Role for Human Health

• Gary Bañuelos
• Zhi-Qing Lin
• Joel Caton

Submission closed

Insights into Food Science and Technology in Latin America

• Sandra Regina Salvador Ferreira
• Janet Alejandra Gutierrez-Uribe
• Andrea Del Pilar Sánchez-Camargo
• Maria Fernanda Silva
• Alejandro Cifuentes
• Elena Ibañez