The Food Matrix: Implications in Processing, Nutrition and Health

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Food fermentations: Microorganisms with technological beneficial use

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Food Processing Technology

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Texture, Viscosity, and Food

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Food processing and allergenicity

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Why food microstructure

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Mechanisms of starch digestion by α -amylase—Structural basis for kinetic properties

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Differences between Human Plasma and Serum Metabolite Profiles

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Biogenic amines in fermented foods

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Applications of exopolysaccharides in the dairy industry

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Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

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Food Gels: Gelling Process and New Applications

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Molecular assembly and mechanical properties of the extracellular matrix: A fibrous protein perspective

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Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps ,

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Polymer matrix composites and technology

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Processed foods: Contributions to nutrition

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Interfacial & colloidal aspects of lipid digestion

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Kinetic Modeling of Reactions In Foods

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Metagenomics insights into food fermentations

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Food Matrix and Macronutrient Digestion

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Perspective: Vegan Diets for Older Adults? A Perspective On the Potential Impact On Muscle Mass and Strength

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Global nutritional challenges of reformulated food: A review

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The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets

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Phytate Intake, Health and Disease: “Let Thy Food Be Thy Medicine and Medicine Be Thy Food”

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Biological Role of Nutrients, Food and Dietary Patterns in the Prevention and Clinical Management of Major Depressive Disorder

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Upcycled foods: A nudge toward nutrition

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Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives

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Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity

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Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2

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Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry

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Food structure, function and artificial intelligence

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The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies

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Flavor Engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics

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Probiotic bacteria and plant-based matrices: An association with improved health-promoting features

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Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications

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Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects

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Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies

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Associations Between Ultra-processed Foods Consumption and Indicators of Adiposity in US Adolescents: Cross-Sectional Analysis of the 2011-2016 National Health and Nutrition Examination Survey

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Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives

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Guidance on Energy and Macronutrients across the Life Span

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Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota

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Strategic choices for in vitro food digestion methodologies enabling food digestion design

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Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?

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Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth

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Designing food for the elderly: the critical impact of food structure

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Dietary Management of Type 2 Diabetes in the MENA Region: A Review of the Evidence

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Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications

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From dearth to excess: the rise of obesity in an ultra-processed food system

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Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century

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Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids

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Symposium review: The dairy matrix—Bioaccessibility and bioavailability of nutrients and physiological effects

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Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome—A Review

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Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking

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Designing healthier and more sustainable ultraprocessed foods

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Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin

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Toward a science-based classification of processed foods to support meaningful research and effective health policies

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The Evolution of Science and Regulation of Dietary Supplements: Past, Present, and Future

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Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin

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The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health

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Monitoring food digestion with magnetic resonance techniques

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The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food

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Substrate‐Driven Differences in Tryptophan Catabolism by Gut Microbiota and Aryl Hydrocarbon Receptor Activation

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Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

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Culinary strategies to manage glycemic response in people with type 2 diabetes: A narrative review

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Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation

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Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design

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Decoding the Foodome: Molecular Networks Connecting Diet and Health

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Fructose Intake From Fruit Juice and Sugar-Sweetened Beverages Is Associated With Higher Intrahepatic Lipid Content: The Maastricht Study

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Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights

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The future is bright: Biofortification of common foods can improve vitamin D status

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Looking beyond traditional nutrients: the role of bioactives and the food matrix on health

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Food matrices as delivery units of nutrients in processed foods

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Food Matrix: Implications for Nutritional Quality

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Pnns, suite et pas fin!

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Food matrix: A new tool to enhance nutritional quality of food

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