酚类化合物和细菌素：机制、相互作用及其在食品保存和安全中的应用

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-09-04 DOI:10.1002/mnfr.70257

Svetoslav Dimitrov Todorov, Beatriz Marinho de Almeida, Emília Maria França Lima, João Paulo Fabi, Franco Maria Lajolo, Neuza Mariko Aymoto Hassimotto

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引用次数: 0

摘要

本特刊的以下文章发表在以前的一期上。S. D.托多罗夫，B. M.德·阿尔梅达，E. M. F.利马，J. P.法比，F. M.拉霍洛，N. M. A.哈西莫托，（2025）。酚类化合物和细菌素：机制、相互作用及其在食品保存和安全中的应用。分子营养与食品研究，29(6):202400723。https://doi.org/10.1002/mnfr.202400723.https://onlinelibrary.wiley.com/doi/10.1002/mnfr.202400723

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Phenolic Compounds and Bacteriocins: Mechanisms, Interactions, and Applications in Food Preservation and Safety

The following article for this Special Issue was published in an earlier Issue.

S. D. Todorov, B. M. de Almeida, E. M. F. Lima, J. P. Fabi, F. M. Lajolo, N. M. A. Hassimotto, (2025). Phenolic Compounds and Bacteriocins: Mechanisms, Interactions, and Applications in Food Preservation and Safety. Molecular Nutrition & Food Research, 69, e202400723. https://doi.org/10.1002/mnfr.202400723.https://onlinelibrary.wiley.com/doi/10.1002/mnfr.202400723

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.