Current Research in Food Science最新文献

{"title":"Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation","authors":"Javier Vicente ,&nbsp;Santiago Benito ,&nbsp;Domingo Marquina ,&nbsp;Antonio Santos","doi":"10.1016/j.crfs.2024.100954","DOIUrl":"10.1016/j.crfs.2024.100954","url":null,"abstract":"<div><div>Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of <em>Lachancea thermotolerans</em>, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in <em>L. thermotolerans</em>, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of <em>L. thermotolerans</em>, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100954"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699796/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of compound specific isotope analysis approach to monitor the aging process of Italian balsamic vinegars","authors":"Lisa Lancellotti ,&nbsp;Veronica D'Eusanio ,&nbsp;Lorenzo Morelli ,&nbsp;Eleonora Truzzi ,&nbsp;Andrea Marchetti ,&nbsp;Lorenzo Tassi","doi":"10.1016/j.crfs.2024.100953","DOIUrl":"10.1016/j.crfs.2024.100953","url":null,"abstract":"<div><div>Stable isotope analysis has become a valuable tool for studying food chain processes and verifying the authenticity and geographical origin of typical products. The analysis is particularly important for those foods with geographical indications, such as Aceto Balsamico Tradizionale di Modena labelled with the protected designation of origin mark (ABTM PDO) and Aceto Balsamico di Modena with the protected geographical indication (ABM PGI). Understanding how the aging process affects the isotopic composition of specific compounds in ABTM is important for distinguishing between traditional and non-traditional products, as well as for verifying their authenticity. Previous studies have explored isotopic variations in balsamic vinegars, but challenges remain in fully understanding how aging influences isotopic ratios and fractionation phenomena particularly for individual compounds such as glucose, fructose, and acetic acid. This study investigated the impact of aging on the isotopic ratios in Italian balsamic vinegar, focusing on δ¹⁸O of water and δ¹³C of glucose, fructose, and acetic acid. Bulk variables such as water content, density, total acidity, refractive index, and glucose and fructose concentration were also evaluated. The findings revealed that δ¹⁸O values of water progressively increased with aging inside the casks’ series for ABTM, allowing a clear differentiation between traditional and non-traditional balsamic vinegars. In contrast, the δ¹³C values of glucose, fructose, and acetic acid were also influenced by the conditions of production and origins of the starting raw materials. Further research is needed to better understand the effects of the individual factors that influence the δ¹³C values for enhancing the ability to authenticate and differentiate balsamic vinegar products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100953"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699735/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary patterns and cardiovascular diseases among Chinese high-risk population aged 35 years and older: A 6-year cohort study","authors":"Shanshan Chen ,&nbsp;Shiyun Hu ,&nbsp;Sijie Shen ,&nbsp;Jialin Zhang ,&nbsp;Xiaohui Xu ,&nbsp;Ming Yu ,&nbsp;Yu Xia ,&nbsp;Qiang Cai ,&nbsp;Wei Yu ,&nbsp;Anni Lu ,&nbsp;Ziqi Mia Li ,&nbsp;Rasika Gunarathne ,&nbsp;Jun Lu","doi":"10.1016/j.crfs.2024.100960","DOIUrl":"10.1016/j.crfs.2024.100960","url":null,"abstract":"<div><div>This study aims to investigate the dietary patterns of Chinese individuals aged 35 years and older who are at high risk of cardiovascular disease (CVD) and to explore the correlation between these dietary patterns and the risk of CVD. A total of 28,747 high-risk participants in China PEACE in Zhejiang Province from 2014 to 2019 were included in the analysis Dietary data were obtained using the Food Frequency Questionnaire, and dietary patterns were extracted through factor analysis. Cox regression was used to examine the relationship between the dietary patterns and CVD risk in the high-risk groups. Four dietary patterns were identified. The “Bean, egg, milk and pickle” dietary pattern was associated with an increased risk of CVD (HR = 1.29; 95% confidence interval (CI):1.09, 1.54; p＜0.05), after adjusting for confounders. In contrast, the “Seafood and animal meat”, “Wheat and coarse cereals”, and “Rice and vegetable” dietary patterns did not show a significant impact on CVD risk. These findings provide valuable insights for dietary guidance in high-risk groups and have significant implications for the prevention and management of CVD.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100960"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729030/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficacy of Larimichthys crocea TASOR protein-derived peptide FAM286 against Staphylococcus aureus","authors":"Ritian Jin,&nbsp;Guanglei Wei,&nbsp;Rong Lin,&nbsp;Wenfeng Lin,&nbsp;Jude Juventus Aweya,&nbsp;Duo Liang,&nbsp;Wuyin Weng,&nbsp;Shen Yang","doi":"10.1016/j.crfs.2025.100998","DOIUrl":"10.1016/j.crfs.2025.100998","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> (<em>S. aureus</em>) is a major foodborne pathogen, could lead cause of intestinal infections in humans. Antimicrobial peptides, as emerging antimicrobial agents, are gradually replacing traditional agents due to their highly effective and safe antimicrobial activity. In this study, a novel peptide, designated as FAM286, was identified from TASOR protein of <em>Larimichthys crocea</em>, which had a strong antimicrobial activity against <em>S. aureus</em> with a minimum bactericidal concentration (MBC) of 3.9 μg/mL and completed bacteria killing by treatment for 1.5 h. The FAM286 could increase the permeability and disrupt the integrity of cell membranes. The cell showed aggregation phenomenon and entered the apoptosis stage. In addition, the non-bactericidal concentration of FAM286 could effectively inhibit the formation of biofilm and remove mature biofilm. Molecular docking experiments further verified the binding sites of FAM286 to <em>S. aureus</em> biofilm proteins SarA, AgrA, and Hld. FAM286 could also bind the bacterial DNA in an embedded manner, disrupting the structure of DNA and leading to the death of bacteria. This study comprehensively evaluated the antimicrobial mechanism of the FAM286 against <em>S. aureus</em> and provided a theoretical basis for the prevention and control of <em>S. aureus</em>.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100998"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis","authors":"Hayeong Kim ,&nbsp;Jihyeon Jeon ,&nbsp;Jiyeon Lee ,&nbsp;Chaeri Song ,&nbsp;Boncheol Gu ,&nbsp;Nahyun Mariah Kim ,&nbsp;Tae-hui Yang ,&nbsp;Sejin Oh ,&nbsp;Soochul Park ,&nbsp;Kunal Pal ,&nbsp;Ghahyun Jeffrey Kim ,&nbsp;Doman Kim","doi":"10.1016/j.crfs.2025.100996","DOIUrl":"10.1016/j.crfs.2025.100996","url":null,"abstract":"<div><div>Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (<em>Coffea arabica</em>) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, functionality, and sensory properties of Arabica coffee (<em>Coffea arabica</em>) by fermentation with black tea kombucha (K-coffee) and coffee kombucha (CK-coffee). Coffee showed a decrease in pH and an increase in titratable acidity during fermentation. The total phenolic and flavonoid content increased 1.77- and 1.95-fold in K-coffee and 2.07- and 2.60-fold in CK-coffee, respectively, after 24 h of fermentation compared to the coffee control, in which the kombucha broth was not inoculated, with an increased in trigonelline, chlorogenic acid and caffeic acid content. The caffeine content in CK-coffee increased 1.33-fold after 12 h of fermentation and remained relatively stable in K-coffee up to 24 h of fermentation compared to the coffee control. The antioxidant activity and inhibitory effect against α-glucosidase of fermented coffee increased to 2.24- and 2.40-fold after 24 h of fermentation, respectively, compared to the coffee control. Sensory evaluation highlighted noticeable differences in flavour among unfermented coffee, K-coffee, and CK-coffee with changes in volatile aroma compounds. These results support the feasibility of kombucha fermentation as a novel approach to develop specialty coffees with enhanced flavour and nutritional profiles.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100996"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An innovative agent-based technique for determination of tortuosity in porous materials – Case study: bread and bread dough","authors":"Arash Ghaitaranpour,&nbsp;Mohebbat Mohebbi,&nbsp;Arash Koocheki","doi":"10.1016/j.crfs.2025.100995","DOIUrl":"10.1016/j.crfs.2025.100995","url":null,"abstract":"<div><div>Tortuosity is an important structural parameter of porous materials, and it is the ratio of the actual distance between two points to the shortest linear distance between them. In the current work, we illustrate the employment of Brownian motion principles for the estimation of the average tortuosity. Two types of images were used in this work. The first one was standard images with a certain pre-defined direct length and tortuosity, and they were used for the standardization and calibration of our new method of tortuosity measurement. The second one was real images of the cross-sectional view of bread samples during baking. Tortuosity and porosity of bread were tracked at different times of baking. All image types had three connected parts named start section, transmission path region, and end section. In these images, the average tortuosity from start to end section was estimated, using the principle of Brownian motion applied in a multi-agent system. The average tortuosity of bread porous structure during baking was found to be 2– ∞. In the first stage of baking, tortuosity decreased rapidly, while at the end of this process, the tortuosity of the bread structure increased slightly. Moreover, the effect of porosity and pore distribution pattern on tortuosity could be evaluated easily, and heterogeneity of the desired structure could be illustrated. Therefore, this new method is a valuable technique to measure tortuosity in bakery products and to describe porous materials.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100995"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibacterial and antibiofilm activities and mechanisms of Toona sinensis extracts against Bacillus cereus and its application in milk","authors":"Yuru Wei ,&nbsp;Lei Lei ,&nbsp;Honglin Jiang ,&nbsp;Qingquan Du ,&nbsp;Decheng Liu ,&nbsp;Lu Chen ,&nbsp;Xiaoshan Shi ,&nbsp;Yanxiang Wang ,&nbsp;Jingjing Li ,&nbsp;Yuanliang Hu ,&nbsp;Xian Xia ,&nbsp;Junming Tu","doi":"10.1016/j.crfs.2025.101045","DOIUrl":"10.1016/j.crfs.2025.101045","url":null,"abstract":"<div><div><em>Bacillus cereus</em>, a well-known foodborne pathogen, poses an increased risk because of its ability to form biofilms. In this study, we evaluated the antibacterial and antibiofilm activities of <em>Toona sinensis</em> extracts against <em>B. cereus</em>. All tested <em>T</em>. <em>sinensis</em> varieties demonstrated significant antibacterial activity against <em>B. cereus</em>, with inhibition zone diameters exceeding 11 mm (P &lt; 0.05). Notably, the extracts from Sichuan Dazhu exhibited strong antibacterial effects, even against antibiotic-resistant <em>B</em>. <em>cereus</em> strains. 239 compounds were identified in Sichuan Dazhu extracts by LC-MS. The MIC and MBC of the extracts against strain ATCC 11778, BCL043 and BCL047 were 0.195 and 0.391 mg/mL, respectively. These findings were corroborated by growth curve experiments, live/dead cell staining, and scanning electron microscopy observations. Moreover, the extracts demonstrated remarkable antibiofilm activity against <em>B</em>. <em>cereus</em>, reducing biofilm biomass to less than 40 % (P &lt; 0.05). Transcriptome analysis revealed its antibacterial and antibiofilm mechanisms. Additionally, the extracts exhibited potent antibacterial activity against <em>B</em>. <em>cereus</em> in skim milk. Collectively, these results underscore the significant antibacterial and antibiofilm potential of <em>T</em>. <em>sinensis</em> extracts, highlighting their potential applications in food safety. This report provides the first evidence of both antibacterial and antibiofilm activities in <em>T</em>. <em>sinensis</em> extract against <em>B</em>. <em>cereus</em>, while also elucidating the associated mechanisms.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101045"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive approach, based on the use of Caenorhabditis elegans, mouse, and human models, elucidates the impact of Lactiplantibacillus plantarum TWK10 on exercise performance and longevity","authors":"Jian-Fu Liao ,&nbsp;Chia-Chia Lee ,&nbsp;Mon-Chien Lee ,&nbsp;Han-Yin Hsu ,&nbsp;Ming-Fu Wang ,&nbsp;Chi-Chang Huang ,&nbsp;San-Land Young ,&nbsp;Koichi Watanabe ,&nbsp;Jin-Seng Lin","doi":"10.1016/j.crfs.2025.101015","DOIUrl":"10.1016/j.crfs.2025.101015","url":null,"abstract":"<div><div>The functionality of probiotics is highly influenced by culture and processing conditions, making batch stability validation through human or mouse trials impractical. Here, we employed a comprehensive approach using <em>Caenorhabditis elegans</em>, mouse and human models to elucidate the beneficial effects of <em>Lactiplantibacillus plantarum</em> TWK10 (TWK10). In <em>C. elegans</em>, TWK10 administration significantly prolonged lifespan by 26.1 ± 11.9 % (<em>p</em> &lt; 0.05), enhanced locomotion (<em>p</em> &lt; 0.01) and muscle mass (<em>p</em> &lt; 0.001), elevated glycogen storage (<em>p</em> &lt; 0.05), and reduced lipid accumulation (<em>p</em> &lt; 0.001), outperforming <em>Lacticaseibacillus rhamnosus</em> GG and <em>L. plantarum</em> type strain ATCC 14917^T. We also confirmed the equivalence of laboratory-prepared and mass-produced TWK10 in ergogenic efficacy using <em>C. elegans</em> assay. In mice, oral administration of mass-produced TWK10 significantly enhanced exercise performance and glycogen storage in muscle and liver in a dose-dependent manner. In a clinical study involving healthy male adults, significant improvements in grip strength (1.1-fold, <em>p</em> &lt; 0.01) and exhaustion time (1.27-fold, <em>p</em> &lt; 0.01), and significant reductions in circulating lactate and ammonia levels were observed in the TWK10 group (1 × 10¹⁰ colony-forming unit/day) compared to the control group. Both humans and mice receiving mass-produced TWK10 showed improved body composition with increased muscle mass and reduced fat mass. In conclusion, TWK10 demonstrates superior longevous and ergogenic effects in <em>C. elegans</em> compared to reference strains. The consistent ergogenic efficacy of mass-produced TWK10 across <em>C. elegans</em>, mice, and humans, highlights the utility of <em>C. elegans</em> as a reliable model for probiotic research and industrial application.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101015"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory and volatile compound profiles in tempeh-like products from faba bean and oats","authors":"Laura Alejandra Fernandez Castaneda ,&nbsp;Shania Saini ,&nbsp;Oskar Laaksonen ,&nbsp;Anna Kårlund ,&nbsp;Su-lin L. Leong ,&nbsp;William R. Newson ,&nbsp;Volkmar Passoth ,&nbsp;Kati Hanhineva ,&nbsp;Maud Langton ,&nbsp;Galia Zamaratskaia","doi":"10.1016/j.crfs.2025.101029","DOIUrl":"10.1016/j.crfs.2025.101029","url":null,"abstract":"<div><div>Faba beans (<em>Vicia faba</em> L.) and whole-grain oats (<em>Avena sativa</em> L.) offer a high protein content, are a source of dietary fibre and they can be sustainably produced in the Nordic countries, yet face sensory limitations that restrict their wider use in food. This study aimed to overcome these sensory limitations by soaking the faba bean and whole-grain oats with <em>Lactiplantibacillus plantarum</em>, followed by solid-state fermentation with <em>Rhizopus microsporus</em> to produce tempeh-like products. Volatile organic compounds in uncooked and cooked tempeh were analysed using Headspace Solid-Phase Micro-Extraction (HS-SPME) with Gas Chromatography-Mass Spectrometry (GC-MS). Sensory profiling was combined with texture and moisture measurements from uncooked and cooked tempeh-like products to explore sensory and physicochemical attributes. A hedonic test evaluated overall acceptability of the selected samples. A total of 65 volatile organic compounds were identified and semi-quantified, including 3-methyl-1-butanol, ethanol, 2-butanone, acetic acid, and acetoin. <em>L. plantarum</em> soaking reduced certain volatile organic compounds typically associated with beany off-flavours, while cooking increased certain compounds such as acids and pyrazines, potentially masking off-flavours. The soaking resulted in increased sourness, umami taste, and chewiness, with notable texture variation when whole-grain oats were included compared to only faba bean tempeh. Texture measurements were significantly influenced by <em>L. plantarum</em> soaking, as shown by the panellist. Hedonic testing (<em>n</em> = 107) indicated a higher degree of liking for tempeh made from the faba beans and whole-grain oats mix compared to only faba bean tempeh. These findings emphasise the need to assess how pre-treatments, such as soaking, impact on tempeh-like production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101029"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ed-->itorial overview: The green transition","authors":"Alejandro G. Marangoni,&nbsp;Priera Panescu","doi":"10.1016/j.crfs.2025.101012","DOIUrl":"10.1016/j.crfs.2025.101012","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101012"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}