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| Open AccessThe COVID-19 may help enlightening how emotional food is
Olfactory and gustatory stimuli can elicit potent emotional responses and are essential in food perception. Yet, main theories of emotion often under-represent them, and our understanding of affective phenomena relies mostly on experimental studies conducted on visual and auditory stimuli. Although evidence is still accumulating today, recent findings suggest that the COVID-19 is associated with a loss in olfaction and/or taste. Here, I discuss how this unprecedented and uncommon spread of the loss of olfaction and/or taste worldwide may enlighten how emotional both these senses are and how much they influence food perception.
- Géraldine Coppin
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Article
| Open AccessIncreased in carbon isotope ratios of Brazilian fingernails are correlated with increased in socioeconomic status
- Gabriela Bielefeld Nardoto
- , João Paulo Sena-Souza
- , Tiago Borges Kisaka
- , Fábio José Viana Costa
- , Paulo José Duarte-Neto
- , James Ehleringer
- & Luiz A. Martinelli
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Brief Communication
| Open AccessBrain-transportable soy dipeptide, Tyr-Pro, attenuates amyloid β peptide25-35-induced memory impairment in mice
- Mitsuru Tanaka
- , Hayato Kiyohara
- , Atsuko Yoshino
- , Akihiro Nakano
- , Fuyuko Takata
- , Shinya Dohgu
- , Yasufumi Kataoka
- & Toshiro Matsui
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Comment
| Open AccessIUFoST/CIFST hold an Extraordinary Scientific Roundtable on COVID-19 and Food Safety
- Gerald G. Moy
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Publisher Correction
| Open AccessPublisher Correction: Linoleic acid–good or bad for the brain?
- Ameer Y. Taha
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Article
| Open AccessIntegrated omics profiling of dextran sodium sulfate-induced colitic mice supplemented with Wolfberry (Lycium barbarum)
- Wanping Aw
- , Huijuan Jia
- , Weida Lyu
- , Shinji Fukuda
- , Masaru Tomita
- , Lila Otani
- & Hisanori Kato
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Article
| Open AccessAnnexin A1 accounts for an anti-inflammatory binding target of sesamin metabolites
- Yasuaki Kabe
- , Daisuke Takemoto
- , Ayaka Kanai
- , Miwa Hirai
- , Yoshiko Ono
- , Sota Akazawa
- , Manabu Horikawa
- , Yoshinori Kitagawa
- , Hiroshi Handa
- , Tomohiro Rogi
- , Hiroshi Shibata
- & Makoto Suematsu
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Brief Communication
| Open AccessInhibitory effect of Citrus flavonoids on the in vitro transport activity of human urate transporter 1 (URAT1/SLC22A12), a renal re-absorber of urate
- Yu Toyoda
- , Tappei Takada
- , Hiroki Saito
- , Hiroshi Hirata
- , Ami Ota-Kontani
- , Naoyuki Kobayashi
- , Youichi Tsuchiya
- & Hiroshi Suzuki
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Comment
| Open AccessWhat makes smartphone games successful in food information communication?
- Liran Christine Shan
- , Julie L. Schiro
- , Kai Zhong
- & Patrick Wall
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Review Article
| Open AccessRetrospective analysis of the development history of the Chinese food additive standards system based on the CODEX principles
- Zhongdong Liu
- , Boxiang Liu
- & Gaowei Chen
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Article
| Open AccessRheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch
- Syazwani Aqilah Alias
- & Norizah Mhd Sarbon
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Article
| Open AccessFood authentication from shotgun sequencing reads with an application on high protein powders
- Niina Haiminen
- , Stefan Edlund
- , David Chambliss
- , Mark Kunitomi
- , Bart C. Weimer
- , Balasubramanian Ganesan
- , Robert Baker
- , Peter Markwell
- , Matthew Davis
- , B. Carol Huang
- , Nguyet Kong
- , Robert J. Prill
- , Carl H. Marlowe
- , André Quintanar
- , Sophie Pierre
- , Geraud Dubois
- , James H. Kaufman
- , Laxmi Parida
- & Kristen L. Beck
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Article
| Open AccessProphylactic effects of isomaltodextrin in a Balb/c mouse model of egg allergy
- Yoshinori Mine
- , Yan Jin
- , Hua Zhang
- , Prithy Rupa
- , Kaustav Majumder
- , Takeo Sakurai
- , Yoshifumi Taniguchi
- , Ryodai Takagaki
- , Hikaru Watanabe
- & Hitoshi Mitsuzumi
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Article
| Open AccessChemical and sensory analysis of commercial Navel oranges in California
- Tyler Simons
- , Christopher McNeil
- , Vi D. Pham
- , Siyu Wang
- , Yu Wang
- , Carolyn Slupsky
- & Jean-Xavier Guinard
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Article
| Open AccessMuscle tissue engineering in fibrous gelatin: implications for meat analogs
- Luke A. MacQueen
- , Charles G. Alver
- , Christophe O. Chantre
- , Seungkuk Ahn
- , Luca Cera
- , Grant M. Gonzalez
- , Blakely B. O’Connor
- , Daniel J. Drennan
- , Michael M. Peters
- , Sarah E. Motta
- , John F. Zimmerman
- & Kevin Kit Parker
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Article
| Open AccessCetylpyridinium chloride produces increased zeta-potential on Salmonella Typhimurium cells, a mechanism of the pathogen’s inactivation
- Yagmur Yegin
- , Jun K. Oh
- , Mustafa Akbulut
- & Thomas Taylor
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Article
| Open AccessPyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide
- Saki Shirako
- , Yumi Kojima
- , Naohiro Tomari
- , Yasushi Nakamura
- , Yasuki Matsumura
- , Kaori Ikeda
- , Nobuya Inagaki
- & Kenji Sato
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Article
| Open AccessThe Chinese public’s awareness and attitudes toward genetically modified foods with different labeling
- Yawei Zhao
- , Haiyan Deng
- , Changxin Yu
- & Ruifa Hu
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Article
| Open AccessGlobal agricultural concept space: lightweight semantics for pragmatic interoperability
- Thomas Baker
- , Brandon Whitehead
- , Ruthie Musker
- & Johannes Keizer
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Perspective
| Open AccessThe chemical and attitudinal differences between commercial and artisanal products
- Cecilia T. Cirne
- , Michael H. Tunick
- & Rosemary E. Trout
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Article
| Open AccessManaging high fiber food waste for the cultivation of black soldier fly larvae
- Lydia Palma
- , Jesus Fernandez-Bayo
- , Deb Niemeier
- , Maurice Pitesky
- & Jean S. VanderGheynst
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Article
| Open AccessWine aging: a bottleneck story
- Thomas Karbowiak
- , Kevin Crouvisier-Urion
- , Aurélie Lagorce
- , Jordi Ballester
- , André Geoffroy
- , Chloé Roullier-Gall
- , Julie Chanut
- , Régis D. Gougeon
- , Philippe Schmitt-Kopplin
- & Jean-Pierre Bellat
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Article
| Open AccessEffects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase
- Gulustan Ozturk
- , J. Bruce German
- & Juliana M. L. N. de Moura Bell
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Article
| Open AccessGlobal perspectives on food fraud: results from a WHO survey of members of the International Food Safety Authorities Network (INFOSAN)
- John Spink
- , Peter Ben Embarek
- , Carmen Joseph Savelli
- & Adam Bradshaw
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Article
| Open AccessAn enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing
- Vlad Dinu
- , Arthur Gadon
- , Katherine Hurst
- , Mui Lim
- , Charfedinne Ayed
- , Richard B. Gillis
- , Gary G. Adams
- , Stephen E. Harding
- & Ian D. Fisk
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Brief Communication
| Open AccessSetting the table for meat consumers: an international Delphi study on in vitro meat
- Victor Tiberius
- , Jenny Borning
- & Sabrina Seeler
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Article
| Open AccessSuppression of olfactory signal transduction by insecticides
- Hiroko Takeuchi
- & Takashi Kurahashi
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Article
| Open AccessFood fraud data collection needs survey
- John Spink
- , Christopher Elliott
- , Moira Dean
- & Cheri Speier-Pero
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Review Article
| Open AccessRecent practical researches in the development of gluten-free breads
- Hiroyuki Yano
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Perspective
| Open AccessEntrepreneurship and entrepreneurial opportunities in the food value chain
- Andreas Kuckertz
- , Sebastian Hinderer
- & Patrick Röhm
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Review Article
| Open AccessRole of fluid cohesiveness in safe swallowing
- Katsuyoshi Nishinari
- , Mihaela Turcanu
- , Makoto Nakauma
- & Yapeng Fang
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Perspective
| Open AccessProposed U.S. regulation of gene-edited food animals is not fit for purpose
- Alison L. Van Eenennaam
- , Kevin D. Wells
- & James D. Murray
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Article
| Open AccessPeptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities
- Mrittika Bhattacharya
- , Jaime Salcedo
- , Randall C. Robinson
- , Bethany Michele Henrick
- & Daniela Barile
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Article
| Open AccessChitosan-capped gold nanoparticles for indicating temperature abuse in frozen stored products
- Chitradurga Obaiah Mohan
- , S. Gunasekaran
- & C. N. Ravishankar
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Article
| Open AccessRapeseed protein-derived peptides, LY, RALP, and GHS, modulates key enzymes and intermediate products of renin–angiotensin system pathway in spontaneously hypertensive rat
- Rong He
- , Yi-Jie Yang
- , Zhigao Wang
- , Chang-rui Xing
- , Jian Yuan
- , Li-Feng Wang
- , Chibuike Udenigwe
- & Xing-Rong Ju
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Article
| Open AccessFoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration
- Damion M. Dooley
- , Emma J. Griffiths
- , Gurinder S. Gosal
- , Pier L. Buttigieg
- , Robert Hoehndorf
- , Matthew C. Lange
- , Lynn M. Schriml
- , Fiona S. L. Brinkman
- & William W. L. Hsiao
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Article
| Open AccessNanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study
- Svenja Siemer
- , Angelina Hahlbrock
- , Cecilia Vallet
- , David Julian McClements
- , Jan Balszuweit
- , Jens Voskuhl
- , Dominic Docter
- , Silja Wessler
- , Shirley K. Knauer
- , Dana Westmeier
- & Roland H. Stauber
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Perspective
| Open AccessMoving from risk communication to food information communication and consumer engagement
- Patrick G. Wall
- & Junshi Chen
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Article
| Open AccessExtensional and shear rheology of okra polysaccharides in the presence of artificial saliva
- Bo Yuan
- , Christos Ritzoulis
- & Jianshe Chen
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Review Article
| Open AccessTransforming food waste: how immobilized enzymes can valorize waste streams into revenue streams
- Stephanie M. Andler
- & Julie M. Goddard
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Review Article
| Open AccessReview of the sustainability of food systems and transition using the Internet of Food
- Nicholas M. Holden
- , Eoin P. White
- , Matthew. C. Lange
- & Thomas L. Oldfield
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Perspective
| Open AccessHuman augmentation of ecosystems: objectives for food production and science by 2045
- Masatoshi Funabashi
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Article
| Open AccessMicrogelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches
- Toya Ishii
- , Kentaro Matsumiya
- , Mai Aoshima
- & Yasuki Matsumura
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Perspective
| Open AccessThe science of food security
- Martin Barry Cole
- , Mary Ann Augustin
- , Michael John Robertson
- & John Michael Manners
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Review Article
| Open AccessDietary compounds have potential in controlling atherosclerosis by modulating macrophage cholesterol metabolism and inflammation via miRNA
- Dongyan Shao
- , Ziyang Lian
- , Yichao Di
- , Lei Zhang
- , Muhammad shahid riaz Rajoka
- , Yudan Zhang
- , Jie Kong
- , Chunmei Jiang
- & Junling Shi
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Editorial
| Open AccessAddressing the sugar, salt, and fat issue the science of food way
- Pingfan Rao
- , Raymond L. Rodriguez
- & Sharon P. Shoemaker