Development of an updated, comprehensive food composition database for Australian-grown horticultural commodities.

Eleanor Dunlop, Judy Cunningham, Paul Adorno +3

Food chemistry

Australia supplies horticultural commodities to domestic and international markets; however, food composition data for many commodities are outdated or unavailable. We produced a nationally...

DOI →

2025Medical literatureDOI

A LMOF/MIP paper-based chip and analysis of tetracycline in foodstuff with sample-to-answer performance.

Han Li, Donghui Wang, Wei Liu +5

Talanta

The development of high-performance specific sensors is promising for the rapid detection of harmful residues in animal-derived foods. Recently, luminescent metal-organic framework/molecularly...

DOI →

Research Library

Development of an updated, comprehensive food composition database for Australian-grown horticultural commodities.

A LMOF/MIP paper-based chip and analysis of tetracycline in foodstuff with sample-to-answer performance.

LTP-assisted fabrication of laccase-like Cu-MOF nanozyme-encoded array sensor for identification and intelligent sensing of bioactive components in food.

Unlocking multi-mode sensing potential: Phosphorus-doped graphitic carbon nitride quantum dots for Ag+, ciprofloxacin, and riboflavin analysis in environment and food matrices.

Smartphone video imaging: A versatile, low-cost technology for food authentication.

Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives.

Food Additives and Evolved Methods of Detection: A Review.

Elevating nanomaterial optical sensor arrays through the integration of advanced machine learning techniques for enhancing visual inspection of food quality and safety.

The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies

Development of Low Cost Enhanced Nutritious Laddu from Locally Available Millets

Development of Organic High-Quality Rye and Lupin for Human Consumption (RUPIN)

Enhancing physicochemical and antibacterial properties of P-films via PA-Zn nanoparticle doping for antimicrobial food packaging applications

Usefulness of whole wheat grain in the feeding of turkey hens

Assessment of tire-derived additives and their metabolites into fruit, root and leafy vegetables and evaluation of dietary intake in Swiss adults.

Isolation, probiotic characterization and genomic analysis of Enterococcus durans VIT3 from edible curd.

A miniaturized NIR-based approach for quantifying fat content and cow milk adulteration in goat milk.

Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef.

Emerging non-destructive technologies for indirect assessment and prediction of the physical and physicalchemical quality of corn grains as an alternative to physical classification

Evaluation of quality of experimental white-grain rice populations in accelerated breeding by grain size and vitreosity

ADAPTATION AND PRODUCTIVITY OF SPRING BREAD AND DURUM WHEAT DEPENDING ON CONDITIONS IN KAZAKHSTAN AND RUSSIA

SELECTIVE IMPROVEMENT OF WINTER TRITICALE CULTURE

Effect of Parboiling on the Nutritional Aspects of Cereal Grains

GRAS salts in postharvest fruit preservation: Disease control, freshness retention, and application mode.

The role of virulence genes in Campylobacter pathogenicity: a perspective from the Gulf Cooperation Council countries.

Morphological and nutritional composition of Bauhinia thonningii pods and seeds in Northern Ethiopia.

Storage and Shelf-Life Assessment of Food Products

A Study on the Quality of Food Flakes Obtained from Triticale Sprouts

Analisis Kebiasaan Konsumsi Nasi Mahasiswa Teknologi Pangan Universitas Pendidikan Indonesia di Tengah Dilema Impor Beras

Artificial intelligence and revolutionization in the field of food science

Nutraceuticals: Nutritionally Functional Foods

Development of a recipe and technology for meat pudding from regional non-traditional raw materials

High-Moisture Extrusion Modifies Texture and Improves Nutritional Value of Sunflower Meal-Pea Protein Meat Analogues

Food Packaging Materials: Types and Properties

Soybean-Based Fermented Foods of Northeast India

Lactic Acid Bacteria and Biotechnology of Cereal and Legume-Based Fermented Foods from India

Research Progress Based on SpyTag/SpyCatcher Self‐Assembling Peptides and Their Applications in the Food Field

Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential

Emphasizing Processing as a Mediator Effect to Prevent Food Loss to Initiate Digital Technology Adoption in the Dairy Supply Chain

Editorial: Enhancing functional dairy foods: Bioactive compounds in fermented matrices

Research Progress on the Application of Multifunctional Amino Derivative Fluorescent Probes in Food, the Environment, and the Microenvironment.

Engineering approaches for the extraction and application of bioactive compounds from fenugreek seeds in functional foods

Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications.

Traditional Fermented Foods of Northeast India

Recent Advancements in Molecularly Imprinted Polymers Based Aptasensors: Critical Role of Nanomaterials for the Efficient Food Safety Analysis.

Research progress, challenges and functional applications of hemoglobin glycosylation modification

Novel Foods

Impact of Developing Military Foods That Do Not Need Refrigeration

Moroccan Fermented Foods and Their Potential Health Benefits

Differential Microbial Responses to Gamma Irradiation in High- and Low-Moisture Food Systems

Nanotechnology Revolutionizing Food Preservation