1. Fractal Microstructure of Foods

   • Evangelina García-Armenta
   • Gustavo F. Gutiérrez-López

   ReviewPaper 10 January 2022 Pages: 1 - 19

   

2. Hyperbaric Storage of Food: Applications, Challenges, and Perspectives

   • Federico Basso
   • Lara Manzocco
   • Maria Cristina Nicoli

   ReviewPaper 24 November 2021 Pages: 20 - 30

   

3. 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

   

4. The Weibull Model for Microbial Inactivation

   • Sencer Buzrul

   ReviewPaper 11 November 2021 Pages: 45 - 61

   

5. Author Correction: The Weibull Model for Microbial Inactivation

   • Sencer Buzrul

   Author Correction 20 January 2022 Pages: 62 - 62

6. Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods

   • Gustavo V. Barbosa-Cánovas
   • Francesco Donsì
   • Andrea Y. Guadarrama-Lezama

   ReviewPaper 11 October 2021 Pages: 63 - 99

   

7. Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing

   • Saddam Hussain
   • Santanu Malakar
   • Vinkel Kumar Arora

   ReviewPaper 27 August 2021 Pages: 100 - 119

   

8. Recent Progress in Modeling 3D/4D Printing of Foods

   • Xiaohuan Chen
   • Min Zhang
   • Arun S. Mujumdar

   ReviewPaper 12 October 2021 Pages: 120 - 133

   

9. Application of Artificial Intelligence in Food Industry—a Guideline

   • Nidhi Rajesh Mavani
   • Jarinah Mohd Ali
   • Norliza Abd Rahman

   ReviewPaper Open access 09 August 2021 Pages: 134 - 175

   

10. Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries

    • Dayuan Wang
    • Min Zhang
    • Dongxing Yu

    ReviewPaper 23 October 2021 Pages: 176 - 199