Comprehensive Reviews in Food Science and Food Safety
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TOTAL DOCUMENTS

1169
(FIVE YEARS 368)

H-INDEX

111
(FIVE YEARS 9)

Published By Wiley (Blackwell Publishing)

1541-4337, 1541-4337
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Exploring the prospects of the fifth quarter in the 21st century

2022 ◽  
Author(s):  
Philip O. Soladoye ◽  
Manuel Juárez ◽  
Mario Estévez ◽  
Yu Fu ◽  
Carlos Álvarez
Keyword(s):  
21St Century

scholarly journals Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

2022 ◽  
Author(s):  
Mirjana Ž. Grujović ◽  
Katarina G. Mladenović ◽  
Teresa Semedo‐Lemsaddek ◽  
Marta Laranjo ◽  
Olgica D. Stefanović ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Advantages And Disadvantages ◽  
Potential Use ◽  
Traditional Fermented Foods

scholarly journals Tetrodotoxin in live bivalve mollusks from Europe: Is it to be considered an emerging concern for food safety?

2021 ◽  
Author(s):  
Pietro Antonelli ◽  
Barbara Salerno ◽  
Paola Bordin ◽  
Arianna Peruzzo ◽  
Massimiliano Orsini ◽  
...  
Keyword(s):  
Food Safety ◽  
Bivalve Mollusks

A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods

2021 ◽  
Author(s):  
Roberto Castro‐Muñoz ◽  
Elsa Díaz‐Montes ◽  
Emilia Gontarek‐Castro ◽  
Grzegorz Boczkaj ◽  
Charis M. Galanakis
Keyword(s):  
Emerging Technologies ◽  
Comprehensive Review ◽  
By Products

Shrinkage in frozen desserts

2021 ◽  
Author(s):  
Samantha R. VanWees ◽  
Scott A. Rankin ◽  
Richard W. Hartel
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