Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

Background Processed foods are typically praised/revered for their convenience,
palatability, and novelty; however, their healthfulness has increasingly come under scrutiny …

In the last decade, the use of multivariate statistical techniques developed for analytical
chemistry has been adopted widely in food science and technology. Usually, chemometrics …

Abstract Purpose of Review The aim of this narrative review was to summarize and critique
recent evidence evaluating the association between ultra-processed food intake and …

Background Malnutrition and obesity are interdependent pathologies along the same
spectrum. We examined global trends and projections of disability-adjusted life years …

Listeria monocytogenes is a human food-borne facultative intracellular pathogen that is
resistant to a wide range of stress conditions. As a consequence, L. monocytogenes is …

Abstract Purpose of Review The purpose of this review is to provide an update on the
available data regarding the associations of Ultra-processed food (UPF) consumption with …

Edible insects, a traditional food all over the world, are highly nutritious with high fat, protein
and mineral contents depending on the species and thus represent a noteworthy alternative …

Vegetables and legumes represent one of the most important components of the human
diet. Being informed about their characteristics can improve the health benefits, helping to …

The reaction of reducing carbohydrates with amino compounds described in 1912 by Louis‐
Camille Maillard is responsible for the aroma, taste, and appearance of thermally processed …