Food research international (Ottawa, Ont.)
Nov 19, 2024
Organic foods are among the most susceptible to fraud and mislabeling since the differentiation between organic and conventionally grown food relies on a paper-trail-based system. This study aimed to develop a differentiation model that combines nucl...
Food research international (Ottawa, Ont.)
Nov 13, 2024
With the increasing attention being paid to the authenticity of food, efficient and accurate techniques that can solve relevant problems are crucial for improving public trust in food. This review explains two main aspects of food authenticity, namel...
Food research international (Ottawa, Ont.)
Oct 1, 2024
Lablab bean (Lablab purpureus L.), known for its higher protein content provides a promising alternative to reduce reliance on animal-based proteins and support sustainable agriculture. Nowadays, traditional methods for nutritional profiling have bee...
Food research international (Ottawa, Ont.)
Sep 17, 2024
This state-of-the-art review comprehensively explores flavor development, spanning biological foundations, analytical methodologies, and the socio-cultural impact. It incorporates an industrial perspective and examines the role of artificial intellig...
Food research international (Ottawa, Ont.)
Sep 4, 2024
Pesticide residues are identified as a significant food safety issue in Hami melons, and their rapid and accurate detection is deemed critical for ensuring public health. In response to the cumbersome procedures with existing chemical detection metho...
Food research international (Ottawa, Ont.)
Aug 22, 2024
Lu'an Gua Pian (LAGP) tea is one of the most famous green teas in China. The quality of green tea is related to its picking periods, especially the green tea before Qingming Festival (usually April 6th) is highly praised as precious in the market. In...
Food research international (Ottawa, Ont.)
Aug 18, 2024
Black tea is the second most common type of tea in China. Fermentation is one of the most critical processes in its production, and it affects the quality of the finished product, whether it is insufficient or excessive. At present, the determination...
Food research international (Ottawa, Ont.)
Aug 11, 2024
Chinese oolong tea is famous for its rich and diverse aromas, which is an important indicator for sensor quality evaluation. To accurately and rapidly evaluate sensory quality, a novel colorimetric sensor array (CSA) was developed to detect volatile ...
Food research international (Ottawa, Ont.)
Aug 8, 2024
Apis mellifera ssp. sicula, also known as the Sicilian black honeybee, is a Slow Food Presidium that produces honey with outstanding nutraceutical properties, including high antioxidant capacity. In this study, we used high-resolution proteomics to p...
Food research international (Ottawa, Ont.)
Jul 25, 2024
The classification of carambola, also known as starfruit, according to quality parameters is usually conducted by trained human evaluators through visual inspections. This is a costly and subjective method that can generate high variability in result...