ACS Food Science and Technology Journal

Overview
Identity
View All

publication venue for

Effect of Oat and Chickpea Content on the Physicochemical, Bioactive, and Sensory Properties of a Plant-Based Beverage during Chilled Storage 2025
Highlights of the 6th International Congress of Functional Foods and Nutraceuticals: Sustainability as a Strategic Axis for the Development of Functional Foods and Nutraceuticals 2024
Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches 2024
Interaction Between Salicylic or Ferulic Acid and Cellulase Used to Produce Phenolic Compounds Aggregates from ¿Jalapeño¿ (Capsicum AnnumL.) Chili Pepper Seeds 2024
Comprehensive Physical and Chemical Characterization of Corncob and Nopal Fibers: Exploring Sustainable Alternatives for High-Value Applications 2023
Does Consumption of Tortured Fruit and Vegetables Improve Health, and Do They Taste Good? 2023
Potential Role of Oleanolic and Ursolic Acids from Food and Plant Materials as Natural Ingredients for the Cosmetic Industry: A Review. 3:576-591. 2023
Bioaccessibility and Potential Biological Activities of Lutein, Glucosinolates, and Phenolic Compounds Accumulated in Kale Sprouts Treated with Selenium, Sulfur, and Methyl Jasmonate. 3:404-413. 2023
Highlights of the 5th International Congress of Functional Foods and Nutraceuticals: Searching for the Next Generation of Healthy Foods. 3:361-362. 2023
Comparison of Minerals, Ferulic Acid, Antioxidant, and Anti-inflammatory Properties of Products from Raw Maize and Germinated Maize with Selenium. 3:318-325. 2023
Dietary microRNAs: Could They Be Considered Nutraceuticals? 2023
Definition of Biofortification Revisited 2022
Fighting the COVID-19 Pandemic through Biofortification: Innovative Approaches to Improve the Immunomodulating Capacity of Foods. 1:480-486. 2021