Journal of Food Science

75 Years of Advancing Food Science, and Preparing for the Next 75

Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability
David Julian McClements

Recent Research Trends on the Enzymatic Synthesis of Structured Lipids
Byung Hee Kim and Casimir C. Akoh

Chemical Typification of the Sugarcane Spirits Produced in São Paulo State
F. A. T. Serafim, R. V. Reche and D. W. Franco

Food Protein Functionality – A New Model
E. Allen Foegeding

Unlocking Potentials of Microwaves for Food Safety and Quality
Juming Tang

Crunchiness Loss and Moisture Toughening in Puffed Cereals and Snacks
Micha Peleg

Image Analysis of Foods
John C. Russ

Mesoporous Silica Based Supports for Controlled and Targeted Release of Bioactive Molecules in the Gastrointestinal Tract
Edgar Perez-Esteve, María Ruiz-Rico, Ramón Martínez-Máñez and José Manuel Barat

CRISPR-Based Technologies and the Future of Food Science
Kurt Selle and Rodolphe Barrangou

Listeria monocytogenes: Strain Heterogeneity, Methods, and Challenges of Subtyping
Esmond B. Nyarko and Catherine W. Donnelly

Advances in Mycotoxin Research: Public Health Perspectives
Hyun Jung Lee and Dojin Ryu