Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.
国际食品研究提供了一个论坛，以迅速传播食品科学、技术、工程和营养方面的重大创新和高影响力的研究。该杂志只发表新颖、高质量和高影响力的评论论文、原创研究论文和给编辑的信件，涵盖食品科学和技术的各个学科。期刊政策是出版关于食品研究或食品研究相关领域的时事和新兴主题的特刊。还将出版关于食品科学、技术和工程的科学会议、讲习班和会议的选定的同行审查论文的特刊。
Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.05.028
Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.02.019
Soy sauce fermentation: Microorganisms, aroma formation, and process modification.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.03.010
Assessment of freeze damage in fruits and vegetables.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.12.002
β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.01.016
Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.01.065
Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.015
Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.01.055
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.067
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.019
Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.12.025
Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.02.007
1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.04.005
Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.07.044
Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.108654
Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.08.078
Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.08.050
Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.001
Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.03.068
Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.045
Chinese yam (Dioscorea opposita Thunb.) alleviates antibiotic-associated diarrhea, modifies intestinal microbiota, and increases the level of short-chain fatty acids in mice.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.04.016
Marigold carotenoids: Much more than lutein esters.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.043
Exploring the interactions between serum free fatty acids and fecal microbiota in obesity through a machine learning algorithm.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.12.009
Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.034
Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.025
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.016
Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.11.017
An integrated approach for the valorization of mango seed kernel: Efficient extraction solvent selection, phytochemical profiling and antiproliferative activity assessment.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.108616
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.056
Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2019.01.054
Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.12.019
Bacterial diversity in Korean temple kimchi fermentation.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.108592
1H NMR-based metabolomics profiling of ten new races from Capsicum annuum cv. serrano produced in Mexico.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.10.061
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.11.055
Storage behavior of caseinate-based films incorporating maize germ oil bodies.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.042
In vitro modulation of human gut microbiota composition and metabolites by Bifidobacterium longum BB-46 and a citric pectin.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.11.010
Consumer perception and use of nopal (Opuntia ficus-indica): A cross-cultural study between Mexico and Brazil.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.08.036
In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.04.014
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.01.070
The impact of retailer innovativeness and food healthiness on store prestige, store trust and store loyalty.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.09.003
A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.03.047
Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica).
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.12.001
Socially responsible food behavior: Perspectives from empirical evaluations.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.03.027
Pedra-ume caá fruit: An Amazon cherry rich in phenolic compounds with antiglycant and antioxidant properties.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.05.042
Tandem mass tag-based quantitative proteomic analysis reveal the inhibition mechanism of thyme essential oil against flagellum of Listeria monocytogenes.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.108508
Effectiveness of proteolytic enzymes to remove gluten residues and feasibility of incorporating them into cleaning products for industrial purposes.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.02.037
New insights into fumonisin production and virulence of Fusarium proliferatum underlying different carbon sources.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.08.053
Isoorientin attenuates benzo[a]pyrene-induced colonic injury and gut microbiota disorders in mice.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2019.108599
Do food-related emotional associations differ with socio-economic status? An exploratory qualitative study with Brazilian consumers.
来源期刊：Food research internationalDOI：10.1016/j.foodres.2018.08.097
UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan Basin, China.
来源期刊：Food research internationalDOI：10.1016/J.FOODRES.2018.11.008
