Fractal Microstructure of Foods Evangelina García-ArmentaGustavo F. Gutiérrez-López ReviewPaper 10 January 2022 Pages: 1 - 19
Hyperbaric Storage of Food: Applications, Challenges, and Perspectives Federico BassoLara ManzoccoMaria Cristina Nicoli ReviewPaper 24 November 2021 Pages: 20 - 30
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate Micha Peleg ReviewPaper 18 August 2021 Pages: 31 - 44
The Weibull Model for Microbial Inactivation Sencer Buzrul ReviewPaper 11 November 2021 Pages: 45 - 61
Author Correction: The Weibull Model for Microbial Inactivation Sencer Buzrul Author Correction 20 January 2022 Pages: 62 - 62
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods Gustavo V. Barbosa-CánovasFrancesco DonsìAndrea Y. Guadarrama-Lezama ReviewPaper 11 October 2021 Pages: 63 - 99
Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing Saddam HussainSantanu MalakarVinkel Kumar Arora ReviewPaper 27 August 2021 Pages: 100 - 119
Recent Progress in Modeling 3D/4D Printing of Foods Xiaohuan ChenMin ZhangArun S. Mujumdar ReviewPaper 12 October 2021 Pages: 120 - 133
Application of Artificial Intelligence in Food Industry—a Guideline Nidhi Rajesh MavaniJarinah Mohd AliNorliza Abd Rahman ReviewPaper Open access 09 August 2021 Pages: 134 - 175
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries Dayuan WangMin ZhangDongxing Yu ReviewPaper 23 October 2021 Pages: 176 - 199