Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly
analyze mixtures at the molecular level without requiring separation and/or purification …

All foods harbor unique length scale‐dependent structural features that can influence the
release, transport, and utilization of macro‐or micronutrients in the human gastrointestinal …

In humans, meat ensures the supply of proteins with high nutritional value and
indispensable amino acids. The main goal of the present study was to compare the …

From the preparation of bread, cheese, beer, and condiments to vegetarian meat products,
fungi play a leading role in the food fermentation industry. With the shortage of global protein …

The human consumption of food animal products is the main topic of an important debate
among professionals in this sector: dietologists, dietitians and nutritional biologists. The red …

Introduction: In the post-genomic era, the opportunity to combine and integrate cutting-edge
analytical platforms and data processing systems allowed the birth of foodomics,'a discipline …

The bioavailability of food nutrients and microconstituents is recognized as a determinant
factor for optimal health status. However, human and animal studies are expensive and …

This review work presents and discusses the main applications of capillary electromigration
methods in food analysis and Foodomics. Papers that were published during the period …

This study investigated the impacts of Wooden Breast (WB) abnormality on in vitro protein
digestibility and cytotoxicity of cooked chicken breast meat. Chicken breasts without (non …

The ability of nuclear magnetic resonance spectroscopy (NMR) to extract chemical
information from a complex mixture is invaluable and widely described in literature. Many …