Current Research in Food Science

主题词：Proteins in Food Systems; Food composition and properties; Meat and Animal Product Quality; Phytochemicals and Antioxidant Activities; Probiotics and Fermented Foods; Fermentation and Sensory Analysis; Protein Hydrolysis and Bioactive Peptides; Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; Food Chemistry and Fat Analysis; Microencapsulation and Drying Processes; Polysaccharides Composition and Applications; Spectroscopy and Chemometric Analyses; Microbial Metabolites in Food Biotechnology; Gut microbiota and health; Tea Polyphenols and Effects; Nanocomposite Films for Food Packaging; Polysaccharides and Plant Cell Walls; Postharvest Quality and Shelf Life Management; Sensory Analysis and Statistical Methods; Essential Oils and Antimicrobial Activity; Identification and Quantification in Food; Agriculture Sustainability and Environmental Impact; GABA and Rice Research; Bee Products Chemical Analysis