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or published in other medical journals. Posts must contain content related to one of the journal’s categories.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The content published\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The journal is divided into 3 categories:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Scientific research article: are valuable scientific works, which have been researched and accepted.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Overview of medicine, biology and pharmacy: serving the objective of continuing training in the fields of medicine, biology and pharmacy; to systematize classical and modern knowledge.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Update information on new knowledge about medicine, biology, pharmacy in the country and in the world.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Scope\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Publication and introduction of scientific research in the fields:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Medicine (internal medicine, surgery, pediatrics, obstetrics and gynecology, odonto-stomatology, laboratory, oncology, traditional medicine, nursing).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Biology (genetics, biotechnology).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Pharmacology (pharmaceutics, drug quality analysis-control, synthetic pharmaceutical chemistry, biochemistry, pharmacognosy, botany, clinical pharmacy).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- To enhance the quality of undergraduate, postgraduate education, scientifically researching and meet the necessary treatment in hospital.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Introducing the updated domestic and oversea information about science technology to promote scientific research and exchanging technology in local, other universities.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Exchanging pharmaceutical and medical information for social health developing in the Mekong Delta and Vietnam.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The object\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Postgraduate students, student of Can Tho University of Medicine and Pharmacy, scientists from schools, research institutes, hospitals, health centers, pharmaceutical companies of the Mekong Delta; other provinces and regions in Vietnam and other country.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Address\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Headquarters of Can Tho Journal of Medicine and Pharmacy, located Scientific Research and International Cooperation Office: 179 Nguyen Van Cu Street, An Khanh Ward, Ninh Kieu District, Can Tho City, Vietnam.\u003C\u002Fspan>\u003C\u002Fp>","\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Ngày 16\u002F7\u002F2015, Tạp chí Y Dược học Cần Thơ được cấp chỉ số quốc tế: ISSN 2354-1210.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Từ tháng 4\u002F2016, Tạp chí đã được Hội đồng Giáo sư ngành Y đưa vào danh sách các tạp chí khoa học Y học được tính điểm công trình 0-0,5 điểm cho một bài báo đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Năm 2020 Tạp chí Y Dược học Cần Thơ đã được phê duyệt vào danh mục của các Hội đồng Giáo sư ngành Dược học được tính điểm công trình 0-0,5 điểm cho một bài báo đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ ra 12 số\u002Fnăm, 180-200 trang\u002Fsố.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Từ tháng 12\u002F2022 Tạp chí Y Dược học Cần Thơ là thành viên của hệ thống Crossref và từ tháng 01\u002F2023 tạp chí thực hiện bình duyệt online kín 2 chiều nhằm tăng tính minh bạch, tin cậy của các công trình nghiên cứu khoa học và đảm bảo tốt nhất chất lượng khoa học của bài viết.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tôn chỉ, mục đích và phạm vi của tạp chí\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tôn chỉ và mục đích hoạt động của tạp chí: xuất bản nhằm mục đích phổ biến kết quả từ các đề tài nghiên cứu khoa học; giao lưu trao đổi khoa học, chia sẻ kinh nghiệm, học tập, đồng thời cập nhật thông tin khoa học mới trong các lĩnh vực y, sinh, dược học trong và ngoài nước.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Phạm vi của tạp chí: Tạp chí xuất bản được chia thành 3 chuyên mục: (i) Bài báo nghiên cứu khoa học là kết quả công trình nghiên cứu khoa học có giá trị đã được triển khai nghiên cứu, (ii) Bài tổng quan y, sinh, dược học: phục vụ mục tiêu đào tạo liên tục trong lĩnh vực y, sinh, dược học; nhằm hệ thống hóa những kiến thức kinh điển và hiện đại; (iii) Thông tin cập nhật kiến thức mới về y, sinh, dược học trong nước và trên thế giới.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Chính sách truy cập mở\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ áp dụng chính sách truy cập mở đối với các bài báo đã xuất bản đến với độc giả, nhằm mở rộng cơ hội tiếp cận các kết quả nghiên cứu chất lượng cao và tăng cường trao đổi kiến thức. Tạp chí đăng tải trực tuyến (miễn phí) toàn văn các bài báo được công bố trên website của Tạp chí (https:\u002F\u002Ftapchi.ctump.edu.vn).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đạo đức xuất bản\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ cam kết tuân thủ đạo đức xuất bản phù hợp với các hướng dẫn và tiêu chuẩn của the Committee on Publication Ethics (COPE), tuân thủ các nguyên tắc của COPE’s Core Practices, Best Practices Guidelines for Journal Editors và Guidelines on Good Publication Practices.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Bản thảo bài báo chỉ được chấp nhận khi được tác giả chịu trách nhiệm chính cam kết các nội dung sau: Các nội dung của bản thảo chưa được đăng tải toàn bộ hoặc một phần ở các tạp chí khác; Tất cả các tác giả đều có đóng góp một cách đáng kể vào quá trình nghiên cứu hoặc chuẩn bị bản thảo và cùng chịu trách nhiệm về các nội dung của bản thảo; Tuân thủ các biện pháp đảm bảo đạo đức nghiên cứu (ví dụ thỏa thuận đồng ý tham gia nghiên cứu).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Cam kết bảo mật\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí cam kết thực hiện và tuân thủ các quy định của luật và các văn bản hướng dẫn liên quan đến bảo mật thông tin cá nhân trên không gian mạng. Các thông tin mà người dùng (tác giả, độc giả, biên tập viên, người phản biện) nhập vào các biểu mẫu trên Hệ thống Quản lý xuất bản trực tuyến của tạp chí chỉ được sử dụng vào các mục đích đã được tuyên bố rõ ràng và sẽ không được cung cấp cho bất kỳ bên thứ ba nào khác, hay dùng vào bất kỳ mục đích nào khác.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Phí gửi bài\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Lệ phí gửi đăng bài: 1.000.000đ\u002Fbài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Lệ phí gửi đăng nhanh: 1.500.000đ\u002Fbài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đối với tác giả là cán bộ viên chức thuộc Trường Đại học Y Dược Cần Thơ thì được hỗ trợ 50% lệ phí gửi đăng bài.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đối với sinh viên thực hiện đề tài nghiên cứu khoa học cấp trường được hỗ trợ 100% lệ phí đăng bài ( Tác giả gửi đính kèm “ Quyết định về việc giao tổ chức thực hiện đề tài nghiên cứu khoa học cấp Trường của sinh viên”).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Hình thức nộp lệ phí:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Tiền mặt:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Nộp trực tiếp tại Phòng Tài chính - Kế toán, Trường Đại học Y Dược Cần Thơ, số 179 Nguyễn Văn Cừ, P. An Khánh, Q. Ninh Kiều, thành phố Cần Thơ.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Chuyển khoản:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tên Tài khoản: Trường ĐHYD Cần Thơ, Số TK: 0111000115668, tại ngân hàng Vietcombank chi nhánh Cần Thơ.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Thời gian: Áp dụng từ ngày 01\u002F02\u002F2023.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">* Phí gửi bài không được hoàn trả khi bài viết bị từ chối hoặc tác giả xin rút bài viết.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Quy trình phản biện bài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ thực hiện quy trình phản biện kín hai chiều nghiêm ngặt. Danh tính của những người phản biện không được tiết lộ cho các tác giả và ngược lại. Quy trình thẩm định bài báo đăng gồm các bước sau:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tiếp nhận bản thảo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tác giả liên hệ gửi bản thảo đến Tạp chí qua hệ thống trực tuyến tại website: https:\u002F\u002Ftapchi.ctump.edu.vn. Hướng dẫn về cách đăng ký, gửi bài và chuẩn bị bản thảo được cung cấp trên website của Tạp chí.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Sàng lọc sơ bộ\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Sau khi Tòa soạn nhận được bài báo của tác giả, Ban Thư ký sẽ tiến hành kiểm tra sơ bộ bài báo (các yêu cầu về nội dung và hình thức). Những bài báo không đúng quy cách hoặc có nội dung không phù hợp hoặc vi phạm bản quyền sẽ bị từ chối (Ban Thư ký thông báo phản hồi đến tác giả trong vòng 1 tuần). Những bài báo đủ điều kiện, được Ban Thư ký tòa soạn chuyển đến Ban Biên tập có cùng chuyên môn với nội dung bài báo để đề xuất người phản biện. Thời gian kể từ khi Ban Biên tập nhận bài báo đến khi đề xuất người phản biện bài báo chậm nhất là 5 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Vòng phản biện\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Ban Thư ký gửi bài và yêu cầu phản biện đến 02 phản biện độc lập.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Các phản biện gởi nhận xét cho Ban Thư ký. Thời gian từ khi gửi bài cho phản biện đến khi nhận ý kiến của phản biện tối đa là 20 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Xử ký kết quả phản biện\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Nếu ý kiến đồng ý cho đăng và không cần chỉnh sửa, Ban Thư ký tiếp tục đăng bài theo qui trình.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Nếu ý kiến đồng ý đăng và cần chỉnh sửa, Ban Thư ký sẽ thông tin đến tác giả chỉnh sửa theo yêu cầu của người phản biện. Thời gian chỉnh sửa và gửi lại kéo dài không quá 2 tuần, từ khi tác giả bài báo nhận được thông tin (Quá trình này có thể lặp lại tối đa 2 lần\u002F1 bài báo). Khi có sự thống nhất, đồng ý của người phản biện; bài báo được tiếp tục đăng theo qui trình.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">3. Những bài báo có chất lượng không đạt yêu cầu, cả 2 phản biện không đồng ý cho đăng sẽ bị Tòa soạn từ chối đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Xuất bản\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Ban Thư ký tổng hợp các bản thảo đã được tác giả hoàn thiện sau thẩm định trình Ban Biên tập xem xét, Tổng Biên tập phê duyệt, quyết định bài đăng theo các tiêu chí: sự phù hợp nội dung với tôn chỉ và mục đích, thể loại bài viết (ưu tiên các bài có bài có nghiên cứu chuyên sâu, hàm lượng khoa học cao), đóng góp mới bài báo, bài báo được ưu tiên đăng trong số gần nhất của Tạp chí theo thứ tự: tính thời sự, chất lượng bài báo và thời gian gửi bài.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Ban Biên tập và Ban Thư ký biên tập bản thảo, chế bản, đọc rà soát lỗi. Thời gian hoàn thành từ 10-15 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">3. Ban Thư ký có trách nhiệm thông báo cho tác giả bài báo (bằng e-mail) về tình hình phê duyệt bài báo, thời gian, số kỳ, tập xuất bản bài báo theo qui định.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">4. Danh sách bài báo theo số Tạp chí được in ấn và phát hành trong năm định kỳ được công bố chính thức trên website: https:\u002F\u002Ftapchi.ctump.edu.vn\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>",{"VOID":593},"wcQ1uqwAAAAJ","2023-05-30T08:17:21.868+00:00",[],[597],{"id":598,"createTime":21,"updateTime":21,"relativeEntities":599,"slug":21,"properties":600,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":610,"parentIds":611,"statistic":21},"6413896b-eca9-442b-a73f-182a58a0ce40",[],{"title":601,"address":604,"country":607,"abbreviation":608},{"EN":602,"VI":603},"Can Tho University of Medicine and Pharmacy","Trường Đại học Y Dược Cần Thơ",{"EN":605,"VI":606},"No 179, Nguyen Van Cu street, An Khanh ward, Ninh Kieu district, Can Tho city, Vietnam","Số 179, đường Nguyễn Văn Cừ, phường An Khánh, quận Ninh Kiều, thành phố Cần Thơ, Việt Nam",{"VOID":121},{"VOID":609},"ctump","http:\u002F\u002Fwww.ctump.edu.vn\u002F",[],[],"https:\u002F\u002Ftapchi.ctump.edu.vn\u002Findex.php\u002Fctump",{"impactFactor":22,"impactFactorByYear":615,"i10Index":22,"i10IndexLast5Year":22,"totalPublication":617,"totalPublicationByYear":618,"totalCitation":623,"totalCitationByYear":624,"totalCitationPerPublication":211,"totalCitationPerPublicationByYear":626,"hindexLast5Year":148,"hindex":148},{"2022":616,"2023":214,"2024":209},0.01,1556,{"2020":150,"2021":619,"2022":620,"2023":621,"2024":622,"2025":225},57,306,801,358,161,{"2021":249,"2022":383,"2023":625},99,{"2021":627,"2022":421,"2023":207},0.23,{"impactFactor":21,"impactFactorByYear":21,"i10Index":226,"i10IndexLast5Year":226,"totalPublication":629,"totalPublicationByYear":630,"totalCitation":629,"totalCitationByYear":631,"totalCitationPerPublication":143,"totalCitationPerPublicationByYear":634,"hindexLast5Year":152,"hindex":152},476,{"0":308,"2019":226,"2021":242,"2022":562,"2023":554,"2024":460,"2025":152,"2026":151},{"2021":145,"2022":226,"2023":264,"2024":632,"2025":463,"2026":633},136,83,{"2021":208,"2022":616,"2023":635,"2024":230,"2025":636,"2026":637},0.62,25.43,13.83,{"id":639,"createTime":640,"updateTime":485,"relativeEntities":641,"slug":642,"properties":643,"entityType":19,"verifyStatus":131,"verifyTime":21,"verifyNote":21,"languages":655,"translateLanguages":21,"viewCount":236,"subjectFields":656,"manageAffiliations":657,"indexDatabases":658,"url":659,"thumbnailPath":660,"statistic":661,"gsStatistic":697,"type":158,"analyzePriority":21},"6984a56a-db70-403b-9cc4-4013e1ceaffa","2023-05-09T06:47:40.346+00:00",[],"T%E1%BA%A1p%20ch%C3%AD%20Nghi%C3%AAn%20c%E1%BB%A9u%20n%C6%B0%E1%BB%9Bc%20ngo%C3%A0i",{"country":644,"issn":645,"title":647,"introduce":650,"gsId":653},{"VOID":121},{"VOID":646},"25252445",{"EN":648,"VI":649},"VNU Journal of Foreign Studies","Tạp chí Nghiên cứu nước ngoài",{"EN":651,"VI":652},"{\"ops\":[{\"insert\":\"\\n\\nThe \\n\"},{\"attributes\":{\"italic\":true},\"insert\":\"VNU Journal of Science\"},{\"insert\":\"\\n was established in 1985 for the publication of national and international research papers in all fields of natural sciences and technology, social sciences and humanities. Since then, the journal has grown in quality, size and scope and now comprises a dozen of serials spanning academic research. 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Bản thảo thích hợp, nên chứa các phần sau theo thứ tự: Tiêu đề, Tác giả, Liên kết tác giả, Địa chỉ email của tác giả tương ứng, Tóm tắt, Từ khóa, Danh pháp (nếu có), Giới thiệu, Thử nghiệm, Lý thuyết, Kết quả và thảo luận, Kết luận, Xung đột quan tâm, Lời cảm ơn (nếu có), Tài liệu tham khảo, Phụ lục (nếu có). Bản xuất bản trước phải được định dạng theo Mẫu (phiên bản MS-Word).\\n2. Bài báo tổng quan:\\nNgoài các bài phê bình được mời, các bài phê bình tài liệu, bài phê bình có hệ thống và bài phê bình sẽ được chấp nhận để xem xét. Bản thảo cần được soạn thảo và sắp xếp theo trình tự yêu cầu: Tên sách, Tên tác giả, Liên kết, Địa chỉ email, Tóm tắt, Từ khóa, Nội dung chính, Kết luận, Xung đột lợi ích, Lời cảm ơn (nếu có), Tài liệu tham khảo. Mặc dù, cấu trúc văn bản chính có thể thay đổi dựa trên các chủ đề phụ của bài đánh giá, các bài báo nên được định dạng theo các Mẫu phù hợp như các bài báo nghiên cứu.\\n\"}]}",{"VOID":829},"YPoBvsIAAAAJ",[],[],[],"https:\u002F\u002Fsj.hpu2.edu.vn\u002Findex.php\u002Fjournal","\u002Fapi\u002Fpublic\u002Ffile\u002Fpublisher\u002F954132b5-ca74-461c-b819-45ad6e49a404\u002F2790ef1d0a7d7a40a504c2fc1647f670.jpg",{"impactFactor":22,"impactFactorByYear":836,"i10Index":22,"i10IndexLast5Year":22,"totalPublication":432,"totalPublicationByYear":838,"totalCitation":237,"totalCitationByYear":839,"totalCitationPerPublication":627,"totalCitationPerPublicationByYear":840,"hindexLast5Year":226,"hindex":226},{"2024":837},0.17,{"2022":239,"2023":381,"2024":245},{"2022":460,"2023":229,"2024":226},{"2022":272,"2023":327,"2024":268},{"impactFactor":21,"impactFactorByYear":21,"i10Index":148,"i10IndexLast5Year":148,"totalPublication":433,"totalPublicationByYear":842,"totalCitation":257,"totalCitationByYear":843,"totalCitationPerPublication":844,"totalCitationPerPublicationByYear":845,"hindexLast5Year":149,"hindex":149},{"0":226,"2022":237,"2023":239,"2024":172,"2025":248},{"2023":149,"2024":239,"2025":304,"2026":381},1.22,{"2023":216,"2024":443,"2025":846},4.56,{"id":848,"createTime":849,"updateTime":850,"relativeEntities":851,"slug":852,"properties":853,"entityType":19,"verifyStatus":131,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":172,"subjectFields":865,"manageAffiliations":866,"indexDatabases":874,"url":914,"thumbnailPath":21,"statistic":915,"gsStatistic":947,"type":158,"analyzePriority":21},"21ccdb34-414d-420f-8a60-a592a2fa848e","2023-05-29T10:42:53.358+00:00","2026-08-27T01:57:29.560+00:00",[],"Vietnam-Journal-of-Earth-Sciences",{"country":854,"eissn":855,"issn":857,"title":859,"introduce":861,"gsId":863},{"VOID":121},{"VOID":856},"26159783",{"VOID":858},"08667187",{"EN":860},"Vietnam Journal of Earth Sciences",{"EN":862},"Science of the Earth, formerly Vietnam Journal of Earth Sciences, is a peer-reviewed journal to publish high-quality articles on the entire range of earth sciences and the environment, focused on the Asia Pacific region and their correlations and connections to the globe. 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Increased demand for animal-based protein in particular is expected to have a negative environmental impact, generating greenhouse gas emissions, requiring more water and more land. Addressing this “perfect storm” will necessitate more sustainable production of existing sources of protein as well as alternative sources for direct human consumption. This paper outlines some potential demand scenarios and provides an overview of selected existing and novel protein sources in terms of their potential to sustainably deliver protein for the future, considering drivers and challenges relating to nutritional, environmental, and technological and market\u002Fconsumer domains. It concludes that different factors influence the potential of existing and novel sources. Existing protein sources are primarily hindered by their negative environmental impacts with some concerns around health. However, they offer social and economic benefits, and have a high level of consumer acceptance. Furthermore, recent research emphasizes the role of livestock as part of the solution to greenhouse gas emissions, and indicates that animal-based protein has an important role as part of a sustainable diet and as a contributor to food security. Novel proteins require the development of new value chains, and attention to issues such as production costs, food safety, scalability and consumer acceptance. Furthermore, positive environmental impacts cannot be assumed with novel protein sources and care must be taken to ensure that comparisons between novel and existing protein sources are valid. Greater alignment of political forces, and the involvement of wider stakeholders in a governance role, as well as development\u002Fcommercialization role, is required to address both sources of protein and ensure food security.\u003C\u002Fjats:p>",{"EN":981},"Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium",{"VOID":983},"28726744",{"VOID":985},"10.3390\u002Ffoods6070053","PUBLICATION","2024-09-28T00:13:31.845+00:00","Auto Verify",[135],"https:\u002F\u002Fwww.mdpi.com\u002F2304-8158\u002F6\u002F7\u002F53",[992,1011,1030,1049,1068],{"id":993,"sortIndex":22,"researcher":21,"roles":994,"affiliations":995,"properties":1004,"displayName":1008,"givenName":21,"familyName":21},"eef9ce18-bbe4-48cc-b7cf-31a74910742c",[],[996],{"id":997,"sortIndex":22,"affiliation":998,"properties":21},"16b7e3f1-66b0-4093-8be7-df836882892f",{"id":997,"createTime":21,"updateTime":21,"relativeEntities":999,"slug":21,"properties":1000,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":1003,"statistic":21},[],{"title":1001},{"EN":1002},"Department Agri-Food Business and Spatial Analysis, Rural Economy and Development Programme, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland. Maeve.Henchion@teagasc.ie.",[],{"orcid":1005,"title":1007,"openalex":1009},{"VOID":1006},"https:\u002F\u002Forcid.org\u002F0000-0001-7842-1516",{"EN":1008},"Maeve Henchion",{"VOID":1010},"A5023460133",{"id":1012,"sortIndex":143,"researcher":21,"roles":1013,"affiliations":1014,"properties":1023,"displayName":1027,"givenName":21,"familyName":21},"f6f3dc21-a959-4447-80cb-9899045d4ba8",[],[1015],{"id":1016,"sortIndex":22,"affiliation":1017,"properties":21},"eea9e3b7-5684-4d60-9ef9-c16f8682373b",{"id":1016,"createTime":21,"updateTime":21,"relativeEntities":1018,"slug":21,"properties":1019,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":1022,"statistic":21},[],{"title":1020},{"EN":1021},"Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland. Maria.Hayes@teagasc.ie.",[],{"orcid":1024,"title":1026,"openalex":1028},{"VOID":1025},"https:\u002F\u002Forcid.org\u002F0000-0002-2805-8007",{"EN":1027},"María Hayes",{"VOID":1029},"A5027718112",{"id":1031,"sortIndex":226,"researcher":21,"roles":1032,"affiliations":1033,"properties":1042,"displayName":1046,"givenName":21,"familyName":21},"38c1473f-2fa8-4403-81f5-26b49ae21992",[],[1034],{"id":1035,"sortIndex":22,"affiliation":1036,"properties":21},"124369a6-4faf-43e0-b489-f96085a98a00",{"id":1035,"createTime":21,"updateTime":21,"relativeEntities":1037,"slug":21,"properties":1038,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":1041,"statistic":21},[],{"title":1039},{"EN":1040},"Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland. Anne.Mullen@teagasc.ie.",[],{"orcid":1043,"title":1045,"openalex":1047},{"VOID":1044},"https:\u002F\u002Forcid.org\u002F0000-0003-1769-0768",{"EN":1046},"Anne Maria Mullen",{"VOID":1048},"A5066992853",{"id":1050,"sortIndex":145,"researcher":21,"roles":1051,"affiliations":1052,"properties":1061,"displayName":1065,"givenName":21,"familyName":21},"28d99b61-c970-44b5-8147-97852c7c02d7",[],[1053],{"id":1054,"sortIndex":22,"affiliation":1055,"properties":21},"07ab0e07-1f1f-4e43-ace3-bc90930a984d",{"id":1054,"createTime":21,"updateTime":21,"relativeEntities":1056,"slug":21,"properties":1057,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":1060,"statistic":21},[],{"title":1058},{"EN":1059},"Teagasc Food Research Programme, Teagasc Food Research Centres, Ashtown and Moorepark, Fermoy, Co. Cork P61 C996, Ireland. 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Technol., 37, 253, 10.1016\u002Fj.ifset.2016.03.014",{"doi":1484},"10.1016\u002Fj.ifset.2016.03.014",{"id":21,"text":1486,"url":21,"identifiers":1487},"Adeoti, 2014, A review of lipid extraction from fish processing by-product for use as biofuel, Biomass Bioenerg., 63, 330, 10.1016\u002Fj.biombioe.2014.02.011",{"doi":1488},"10.1016\u002Fj.biombioe.2014.02.011",{"id":21,"text":1490,"url":21,"identifiers":1491},"Abbey, 2016, Nutrient content of fish powder from low value fish and fish by-products, Food Sci. Nutr., 5, 374, 10.1002\u002Ffsn3.402",{"doi":1492},"10.1002\u002Ffsn3.402",{"id":21,"text":1494,"url":21,"identifiers":1495},"Hayes, 2014, Bioactive peptides and their potential use for the prevention of diseases associated with Alzheimers’ disease and mental health disorders: Food for Thought?, Ann. Psychiatry Ment. Health, 2, 1017",{},{"id":21,"text":1497,"url":21,"identifiers":1498},"Sidhu, 2003, Health benefits and potential risks related to consumption of fish or fish oil, Regul. Toxicol. Pharmacol., 38, 336, 10.1016\u002Fj.yrtph.2003.07.002",{"doi":1499},"10.1016\u002Fj.yrtph.2003.07.002",{"id":21,"text":1501,"url":21,"identifiers":1502},"Langelaan, 2010, Meet the new meat: Tissue engineered skeletal muscle, Trends Food Sci. Technol., 21, 59, 10.1016\u002Fj.tifs.2009.11.001",{"doi":1503},"10.1016\u002Fj.tifs.2009.11.001",{"id":21,"text":1505,"url":21,"identifiers":1506},"Mattick, 2015, A case for systemic environmental analysis of cultured meat, J. Integr. Agric., 14, 249, 10.1016\u002FS2095-3119(14)60885-6",{"doi":1507},"10.1016\u002FS2095-3119(14)60885-6",{"id":21,"text":1509,"url":21,"identifiers":1510},"Verbeke, 2015, Challenges and prospects for consumer acceptance of cultured meat, J. Integr. 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In this paper, we build on existing definitions of the food environment, and provide an expanded definition that includes the parameter of sustainability properties of foods and beverages, in order to integrate linkages between food environments and sustainable diets. We further provide a graphical representation of the food environment using a socio-ecological framework. Next, we provide a typology with descriptions of the different types of food environments that consumers have access to in low-, middle-, and high-income countries including wild, cultivated, and built food environments. We characterize the availability, affordability, convenience, promotion and quality (previously termed desirability), and sustainability properties of food and beverages for each food environment type. Lastly, we identify a methodological approach with potential objective and subjective tools and metrics for measuring the different properties of various types of food environments. 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Rev., 14, 70, 10.1111\u002Fobr.12077",{"doi":2315},"10.1111\u002Fobr.12077",{"id":21,"text":2317,"url":21,"identifiers":2318},"Kelly, 2013, Monitoring food and non-alcoholic beverage promotions to children, Obes. Rev., 14, 59, 10.1111\u002Fobr.12076",{"doi":2319},"10.1111\u002Fobr.12076",{"id":21,"text":2321,"url":21,"identifiers":2322},"Oldenburg, 2002, Checklist of Health Promotion Environments at Worksites (CHEW): Development and measurement characteristics, Am. J. Health Promot., 16, 288, 10.4278\u002F0890-1171-16.5.288",{"doi":2323},"10.4278\u002F0890-1171-16.5.288",{"id":21,"text":2325,"url":21,"identifiers":2326},"US Census Bureau (2019). American Time Use Survey User’s Guide-Understanding ATUS 2003 to 2018, American Time Use Survey User’s Guide.",{},{"id":21,"text":2328,"url":21,"identifiers":2329},"Taillie, 2018, Who’s cooking? Trends in US home food preparation by gender, education, and race\u002Fethnicity from 2003 to 2016, Nutr. J., 17, 41, 10.1186\u002Fs12937-018-0347-9",{"doi":2330},"10.1186\u002Fs12937-018-0347-9",{"id":21,"text":2332,"url":21,"identifiers":2333},"Beck, 2007, Dinner preparation in the modern United States, Br. Food J., 109, 531, 10.1108\u002F00070700710761527",{"doi":2334},"10.1108\u002F00070700710761527",{"id":21,"text":2336,"url":21,"identifiers":2337},"Spencer, 2019, Food in Focus: Youth Exploring Food in Schools Using Photovoice, J. Nutr. Educ. Behav., 51, 1011, 10.1016\u002Fj.jneb.2019.05.599",{"doi":2338},"10.1016\u002Fj.jneb.2019.05.599",{"id":21,"text":2340,"url":21,"identifiers":2341},"Conde, 2017, Understanding the local food environment: A participatory photovoice project in a low-income area in Madrid, Spain, Health Place, 43, 95, 10.1016\u002Fj.healthplace.2016.11.012",{"doi":2342},"10.1016\u002Fj.healthplace.2016.11.012",{"id":21,"text":2344,"url":21,"identifiers":2345},"Thow, 2009, The implications of trade liberalization for diet and health: A case study from Central America, Glob. Health, 5, 5, 10.1186\u002F1744-8603-5-5",{"doi":2346},"10.1186\u002F1744-8603-5-5",{"id":21,"text":2348,"url":21,"identifiers":2349},"Reardon, 2003, The rise of supermarkets in Africa, Asia, and Latin America, Am. J. Agric. Econ., 85, 1140, 10.1111\u002Fj.0092-5853.2003.00520.x",{"doi":2350},"10.1111\u002Fj.0092-5853.2003.00520.x",{"id":21,"text":2352,"url":21,"identifiers":2353},"Baker, 2016, Trade and investment liberalization, food systems change and highly processed food consumption: A natural experiment contrasting the soft-drink markets of Peru and Bolivia, Glob. Health, 12, 24, 10.1186\u002Fs12992-016-0161-0",{"doi":2354},"10.1186\u002Fs12992-016-0161-0",{"id":21,"text":2356,"url":21,"identifiers":2357},"Baker, 2016, Food systems transformations, ultra-processed food markets and the nutrition transition in Asia, Glob. Health, 12, 80, 10.1186\u002Fs12992-016-0223-3",{"doi":2358},"10.1186\u002Fs12992-016-0223-3",{"id":21,"text":2360,"url":21,"identifiers":2361},"Kraemer, K., Cordaro, J.B., Fanzo, J., Gibney, M., Kennedy, E., Labrique, A., Steffen, J., and Eggersdorfer, M. (2016). Chapter 1.3 Managing Value Chains for Improved Nutrition. Good Nutr. Perspect. 21st Century, 45–59.",{},{"id":21,"text":2363,"url":21,"identifiers":2364},"Hawkes, 2009, Identifying innovative interventions to promote healthy eating using consumption-oriented food supply chain analysis, J. Hunger Environ. Nutr., 4, 336, 10.1080\u002F19320240903321243",{"doi":2365},"10.1080\u002F19320240903321243",{"id":21,"text":2367,"url":21,"identifiers":2368},"Downs, S.M. (2019). Climate, food systems and nutrition. Technical Report for Columbia University World Project: ACToday, Columbia University.",{},{"id":21,"text":2370,"url":21,"identifiers":2371},"Fanzo, 2018, The effect of climate change across food systems: Implications for nutrition outcomes, Glob. Food Secur., 18, 12, 10.1016\u002Fj.gfs.2018.06.001",{"doi":2372},"10.1016\u002Fj.gfs.2018.06.001",{"id":21,"text":2374,"url":21,"identifiers":2375},"Halpern, 2019, Opinion: Putting all foods on the same table: Achieving sustainable food systems requires full accounting, Proc. Natl. Acad. Sci. USA, 116, 18152, 10.1073\u002Fpnas.1913308116",{"doi":2376},"10.1073\u002Fpnas.1913308116",{"id":2378,"createTime":2379,"updateTime":2379,"relativeEntities":2380,"slug":2381,"properties":2382,"entityType":986,"verifyStatus":131,"verifyTime":2389,"verifyNote":988,"languages":2390,"translateLanguages":21,"viewCount":22,"primaryUrl":2391,"fullTextUrl":21,"authors":2392,"publicationType":1087,"publisherRelationship":2497,"citationCount":2558,"citationInfo":2559,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":2561,"openAccess":21,"references":2562,"isForceReanalyzing":1532},"97f6f5c0-c413-4c1f-8266-e94791af03b1","2026-04-01T15:01:38.512+00:00",[],"Natural-Deep-Eutectic-Solvents-NADESs-Combined-with-Sustainable-Extraction-Techniques-A-Review-of-the-Green-Chemistry-Approach-in-Food-Analysis",{"title":2383,"doi":2385,"abstract":2387},{"EN":2384},"Natural Deep Eutectic Solvents (NADESs) Combined with Sustainable Extraction Techniques: A Review of the Green Chemistry Approach in Food Analysis",{"VOID":2386},"10.3390\u002Ffoods12010056",{"EN":2388},"Usual extraction processes for analyzing foods, supplements, and nutraceutical products involve massive amounts of organic solvents contributing to a negative impact on the environment and human health. In recent years, a new class of green solvents called natural deep eutectic solvents (NADES) have been considered a valid alternative to conventional solvents. Compared with conventional organic solvents, NADES have attracted considerable attention since they are sustainable, biodegradable, and non-toxic but also are easy to prepare, and have low production costs. Here we summarize the major aspects of NADEs such as the classification, preparation method physicochemical properties, and toxicity. Moreover, we provide an overview of novel extraction techniques using NADES as potential extractants of bioactive compounds from foods and food by-products, and application of NADEs in food analysis. This review aims to be useful for the further development of NAES and for broadening the knowledge of these new green solvents in order to increase their use for the extraction of bioactive compounds and in food analysis.","2026-04-01T15:01:38.503+00:00",[135],"https:\u002F\u002Fwww.mdpi.com\u002F2304-8158\u002F12\u002F1\u002F56",[2393,2412,2429,2446,2463,2480],{"id":2394,"sortIndex":22,"researcher":21,"roles":2395,"affiliations":2396,"properties":2405,"displayName":2409,"givenName":21,"familyName":21},"bb8c0d57-3eab-4976-a538-fca8b0851b0a",[],[2397],{"id":2398,"sortIndex":22,"affiliation":2399,"properties":21},"0380f704-88a7-4d38-a856-83d372ef6ac3",{"id":2398,"createTime":21,"updateTime":21,"relativeEntities":2400,"slug":21,"properties":2401,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":2404,"statistic":21},[],{"title":2402},{"EN":2403},"Department of Biotechnology and Biosciences, 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2011, A Critical Review of Methods for Characterisation of Polyphenolic Compounds in Fruits and Vegetables, Food Chem., 126, 1821, 10.1016\u002Fj.foodchem.2010.12.026",{"doi":2566},"10.1016\u002Fj.foodchem.2010.12.026",{"id":21,"text":2568,"url":21,"identifiers":2569},"Rashid, 2023, Green Extraction of Bioactive Compounds from Apple Pomace by Ultrasound Assisted Natural Deep Eutectic Solvent Extraction: Optimisation, Comparison and Bioactivity, Food Chem., 398, 133871, 10.1016\u002Fj.foodchem.2022.133871",{"doi":2570},"10.1016\u002Fj.foodchem.2022.133871",{"id":21,"text":2572,"url":21,"identifiers":2573},"Paiva, 2014, Natural Deep Eutectic Solvents—Solvents for the 21st Century, ACS Sustain. Chem. Eng., 2, 1063, 10.1021\u002Fsc500096j",{"doi":2574},"10.1021\u002Fsc500096j",{"id":21,"text":2576,"url":21,"identifiers":2577},"Kazachenko, 2022, Experimental and Theoretical Study of the Sulfamic Acid-Urea Deep Eutectic Solvent, J. Mol. Liq., 363, 119859, 10.1016\u002Fj.molliq.2022.119859",{"doi":2578},"10.1016\u002Fj.molliq.2022.119859",{"id":21,"text":2580,"url":21,"identifiers":2581},"Hayyan, 2017, New Horizons in the Extraction of Bioactive Compounds Using Deep Eutectic Solvents: A Review, Anal. Chim. Acta, 979, 1, 10.1016\u002Fj.aca.2017.05.012",{"doi":2582},"10.1016\u002Fj.aca.2017.05.012",{"id":21,"text":2584,"url":21,"identifiers":2585},"Zhang, 2012, Deep Eutectic Solvents: Syntheses, Properties and Applications, Chem. Soc. Rev., 41, 7108, 10.1039\u002Fc2cs35178a",{"doi":2586},"10.1039\u002Fc2cs35178a",{"id":21,"text":2588,"url":21,"identifiers":2589},"Smith, 2014, Deep Eutectic Solvents (DESs) and Their Applications, Chem. Rev., 114, 11060, 10.1021\u002Fcr300162p",{"doi":2590},"10.1021\u002Fcr300162p",{"id":21,"text":2592,"url":21,"identifiers":2593},"Fourmentin, 2021, Understanding the Basics and Properties of Deep Eutectic Solvents, Deep Eutectic Solvents for Medicine, Gas Solubilization and Extraction of Natural Substances, Volume 56, 1, 10.1007\u002F978-3-030-53069-3_1",{"doi":2594},"10.1007\u002F978-3-030-53069-3_1",{"id":21,"text":2596,"url":21,"identifiers":2597},"Dai, 2021, Natural Deep Eutectic Solvents in Plants and Plant Cells: In Vitro Evidence for Their Possible Functions, Adv. Bot. Res., 97, 159, 10.1016\u002Fbs.abr.2020.09.012",{"doi":2598},"10.1016\u002Fbs.abr.2020.09.012",{"id":21,"text":2600,"url":21,"identifiers":2601},"Choi, 2011, Are Natural Deep Eutectic Solvents the Missing Link in Understanding Cellular Metabolism and Physiology?, Plant Physiol., 156, 1701, 10.1104\u002Fpp.111.178426",{"doi":2602},"10.1104\u002Fpp.111.178426",{"id":21,"text":2604,"url":21,"identifiers":2605},"Durand, 2021, Natural Deep Eutectic Solvents: Hypothesis for Their Possible Roles in Cellular Functions and Interaction with Membranes and Other Organized Biological Systems, Adv. Bot. Res., 97, 133, 10.1016\u002Fbs.abr.2020.09.005",{"doi":2606},"10.1016\u002Fbs.abr.2020.09.005",{"id":21,"text":2608,"url":21,"identifiers":2609},"Aroso, 2017, Natural Deep Eutectic Solvents from Choline Chloride and Betaine—Physicochemical Properties, J. Mol. Liq., 241, 654, 10.1016\u002Fj.molliq.2017.06.051",{"doi":2610},"10.1016\u002Fj.molliq.2017.06.051",{"id":21,"text":2612,"url":21,"identifiers":2613},"Tang, 2014, Deep Eutectic Solvent-Based HS-SME Coupled with GC for the Analysis of Bioactive Terpenoids in Chamaecyparis Obtusa Leaves, Chromatographia, 77, 373, 10.1007\u002Fs10337-013-2607-3",{"doi":2614},"10.1007\u002Fs10337-013-2607-3",{"id":21,"text":2616,"url":21,"identifiers":2617},"Mbous, 2017, Applications of Deep Eutectic Solvents in Biotechnology and Bioengineering—Promises and Challenges, Biotechnol. 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Available online: https:\u002F\u002Feur-lex.europa.eu\u002Flegal-content\u002FEN\u002FALL\u002F?uri=CELEX:32002D0657.",{},{"id":21,"text":3575,"url":21,"identifiers":3576},"Currie, 1999, Nomenclature in evaluation of analytical methods including detection and quantification capabilities, Anal. Chim. Acta, 391, 105, 10.1016\u002FS0003-2670(99)00104-X",{"doi":3577},"10.1016\u002FS0003-2670(99)00104-X",{"id":21,"text":3579,"url":21,"identifiers":3580},"Thompson, 2002, Harmonized guidelines for single-laboratory validation of methods of analysis (IUPAC Technical Report), Pure Appl. Chem., 74, 835, 10.1351\u002Fpac200274050835",{"doi":3581},"10.1351\u002Fpac200274050835",{"id":21,"text":3583,"url":21,"identifiers":3584},"AOAC International (2012). Guidelines for validation of botanical identification methods. 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Regression Analysis of Count Data, Cambridge University Press.",{"doi":3621},"10.1017\u002FCBO9780511814365",{"id":21,"text":3623,"url":21,"identifiers":3624},"Johnson, N.L., Kemp, A.W., and Kotz, S. (2005). Univariate Discrete Distributions, Wiley. [3rd ed.].",{"doi":3625},"10.1002\u002F0471715816",{"id":21,"text":3627,"url":21,"identifiers":3628},"Kappel, R.M.B., Boer, L.L., and Dijkman, H. (2016). Gel Bleed and Rupture of Silicone Breast Implants Investigated by Light-, Electron Microscopy and Energy Dispersive X-ray Analysis of Internal Organs and Nervous Tissue. Clin. Med. Rev. Case Rep.",{"doi":3629},"10.23937\u002F2378-3656\u002F1410087",{"id":21,"text":3631,"url":21,"identifiers":3632},"(2019, December 04). International Association for Feedingstuff Analysis, Available online: www.iag-micro.org.",{},{"id":3634,"createTime":3635,"updateTime":3635,"relativeEntities":3636,"slug":3637,"properties":3638,"entityType":986,"verifyStatus":131,"verifyTime":3653,"verifyNote":988,"languages":3654,"translateLanguages":21,"viewCount":22,"primaryUrl":3655,"fullTextUrl":21,"authors":3656,"publicationType":1087,"publisherRelationship":3708,"citationCount":934,"citationInfo":3768,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":3770,"openAccess":21,"references":3771,"isForceReanalyzing":1532},"9ba04630-46cb-4b73-9805-31a3f0c9c006","2024-09-28T10:33:26.935+00:00",[],"Composition-Physicochemical-and-Sensorial-Properties-of-Commercial-Plant-Based-Yogurts",{"mag":3639,"pmc":3641,"openalex":3643,"abstract":3645,"title":3647,"pm":3649,"doi":3651},{"VOID":3640},"3007939872",{"VOID":3642},"7142433",{"VOID":3644},"W3007939872",{"EN":3646},"\u003Cjats:p>The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showed textural parameters comparable to the dairy yogurt, with firmness values of 0.46, 0.44, 0.51 and 0.36 N, respectively. Rheological analysis showed that one of the soy-based yogurts was similar to the dairy yogurt in terms of apparent viscosity, in addition to water-holding capacity (82.8% and 75.7%, respectively). Other plant-based yogurts, e.g., hemp, showed different rheological and textural parameters to the other plant-based products, relating this to the agar and rice starch components of the hemp formulation. The sensory analysis demonstrated that some plant-based yogurts were similarly appreciated to dairy-based products. This was due mainly to the presence of specific hydrocolloids, sweeteners and flavours in the formulations; for example, the acceptability of the soy- and dairy-based yogurts were identical (5.95). 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The Protein Puzzle-The Consumption and Production of Meat, Dairy and Fish in the European Union, PBL Netherlands Environmental Assessment Agency.",{},{"id":21,"text":3789,"url":21,"identifiers":3790},"Henchion, M., Hayes, M., Mullen, A.M., Fenelon, M., and Tiwari, B. (2017). Future protein supply and demand: Strategies and factors influencing a sustainable equilibrium. Foods, 6.",{"doi":985},{"id":21,"text":3792,"url":21,"identifiers":3793},"Sethi, 2016, Plant-based milk alternatives an emerging segment of functional beverages: A review, J. Food Sci. Technol., 53, 3408, 10.1007\u002Fs13197-016-2328-3",{"doi":3794},"10.1007\u002Fs13197-016-2328-3",{"id":21,"text":3796,"url":21,"identifiers":3797},"European Commission (2018). Report from the Commission to the Council and the European Parliament on the Development of Plant Proteins in the European Union.",{},{"id":21,"text":3799,"url":21,"identifiers":3800},"FONA International (2018). 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(2011). Soy Proteins. Handbook of Food Proteins, Woodhead Publishing.",{},{"id":21,"text":3819,"url":21,"identifiers":3820},"Chou, 2000, Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage, Int. J. Food Microbiol., 56, 113, 10.1016\u002FS0168-1605(99)00201-9",{"doi":3821},"10.1016\u002FS0168-1605(99)00201-9",{"id":21,"text":3823,"url":21,"identifiers":3824},"Bernat, 2014, Vegetable milks and their fermented derivative products, Int. J. Food Stud., 3, 93, 10.7455\u002Fijfs\u002F3.1.2014.a9",{"doi":3825},"10.7455\u002Fijfs\u002F3.1.2014.a9",{"id":21,"text":3827,"url":21,"identifiers":3828},"Chen, J., and Rosenthal, A. (2015). Texture Modification of Soy-based Products. Modifying Food Texture, Elsevier.",{},{"id":21,"text":3830,"url":21,"identifiers":3831},"Banerjee, 2012, Food gels: Gelling process and new applications, Crit. Rev. Food Sci. Nutr., 52, 334, 10.1080\u002F10408398.2010.500234",{"doi":3832},"10.1080\u002F10408398.2010.500234",{"id":21,"text":3834,"url":21,"identifiers":3835},"Silva, 2018, Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels, Int. Dairy J., 78, 145, 10.1016\u002Fj.idairyj.2017.11.013",{"doi":3836},"10.1016\u002Fj.idairyj.2017.11.013",{"id":21,"text":3838,"url":21,"identifiers":3839},"Pliner, 1992, Development of a scale to measure neophobia in humans the trait of food, Appetite, 19, 105, 10.1016\u002F0195-6663(92)90014-W",{"doi":3840},"10.1016\u002F0195-6663(92)90014-W",{"id":21,"text":3842,"url":21,"identifiers":3843},"Kleyn, 1979, Consistency and compositional characteristics of commercial yogurts, J. Dairy Sci., 62, 1032, 10.3168\u002Fjds.S0022-0302(79)83368-8",{"doi":3844},"10.3168\u002Fjds.S0022-0302(79)83368-8",{"id":21,"text":3846,"url":21,"identifiers":3847},"Shah, N.P. (2017). An overview of yogurt production and composition. Yogurt in Health and Disease Prevention, Elsevier.",{},{"id":21,"text":3849,"url":21,"identifiers":3850},"Elvers, B. (2000). Foods, 3. Food Additives. Ulmann’s Encycl. Ind. Chem., Wiley-VCH.",{},{"id":21,"text":3852,"url":21,"identifiers":3853},"Laye, 1993, Chemical, microbiological and sensory properties of plain nonfat yogurt, J. Food Sci., 58, 991, 10.1111\u002Fj.1365-2621.1993.tb06096.x",{"doi":3854},"10.1111\u002Fj.1365-2621.1993.tb06096.x",{"id":21,"text":3856,"url":21,"identifiers":3857},"Kandler, 1983, Carbohydrate metabolism in lactic acid bacteria, Antonie Van Leeuwenhoek., 49, 209, 10.1007\u002FBF00399499",{"doi":3858},"10.1007\u002FBF00399499",{"id":21,"text":3860,"url":21,"identifiers":3861},"Tamime, A.Y., and Robinson, R.K. (1999). YOGHURT-Science and Technology, Woodhead Publishing Limited. [2nd ed.].",{"doi":3862},"10.1201\u002F9780415876162",{"id":21,"text":3864,"url":21,"identifiers":3865},"Ciron, 2012, Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties, Food Chem., 130, 510, 10.1016\u002Fj.foodchem.2011.07.056",{"doi":3866},"10.1016\u002Fj.foodchem.2011.07.056",{"id":21,"text":3868,"url":21,"identifiers":3869},"Mei, 2017, Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine max L.) yogurt, CyTA J. Food., 15, 21",{},{"id":21,"text":3871,"url":21,"identifiers":3872},"Cho, 2013, Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours, J. Funct. Foods., 5, 1065, 10.1016\u002Fj.jff.2013.03.002",{"doi":3873},"10.1016\u002Fj.jff.2013.03.002",{"id":21,"text":3875,"url":21,"identifiers":3876},"Imeson, A. (2009). Agar. Food Stabilisers, Thickeners and Gelling Agents, Wiley-Blackwell.",{"doi":3877},"10.1002\u002F9781444314724",{"id":21,"text":3879,"url":21,"identifiers":3880},"Norton, I.T., Spyropoulos, F., and Cox, P. (2011). Hydrocolloid Gums-Their Role and Interactions in Foods. Practical Food Rheology-An Interpretative Approach, Wiley-Blackwell.",{"doi":3881},"10.1002\u002F9781444391060",{"id":21,"text":3883,"url":21,"identifiers":3884},"Donkor, 2007, Rheological properties and sensory characteristics of set-type soy yogurt, J. Agric. Food Chem., 55, 9868, 10.1021\u002Fjf071050r",{"doi":3885},"10.1021\u002Fjf071050r",{"id":21,"text":3887,"url":21,"identifiers":3888},"Sasaki, 2011, Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel, Food Chem., 127, 541, 10.1016\u002Fj.foodchem.2011.01.038",{"doi":3889},"10.1016\u002Fj.foodchem.2011.01.038",{"id":21,"text":3891,"url":21,"identifiers":3892},"Ahmed, J. (2017). Food Gels: Gelling Process and New Applications. Advances in Food Rheology and Its Applications, Woodhead Publishing.",{},{"id":21,"text":3894,"url":21,"identifiers":3895},"Singh, 2008, Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt, LWT Food Sci. Technol., 41, 1145, 10.1016\u002Fj.lwt.2007.08.027",{"doi":3896},"10.1016\u002Fj.lwt.2007.08.027",{"id":3898,"createTime":3899,"updateTime":3900,"relativeEntities":3901,"slug":3902,"properties":3903,"entityType":986,"verifyStatus":131,"verifyTime":3922,"verifyNote":988,"languages":3923,"translateLanguages":3924,"viewCount":22,"primaryUrl":3925,"fullTextUrl":21,"authors":3926,"publicationType":1087,"publisherRelationship":4075,"citationCount":4134,"citationInfo":4135,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":4137,"openAccess":21,"references":4138,"isForceReanalyzing":1532},"5b6fbb98-75d0-47c9-bc80-2bf7e2a66b35","2024-12-26T19:17:25.036+00:00","2025-01-25T10:41:42.200+00:00",[],"Effect-of-Innovative-Food-Processing-Technologies-on-the-Physicochemical-and-Nutritional-Properties-and-Quality-of-Non-Dairy-Plant-Based-Beverages",{"mag":3904,"keywords":3906,"pmc":3908,"openalex":3910,"abstract":3912,"title":3915,"pm":3918,"doi":3920},{"VOID":3905},"3009753070",{"VI":3907},"",{"VOID":3909},"7142651",{"VOID":3911},"W3009753070",{"VI":3913,"EN":3914},"\u003Cjats:p>Tăng cường độ dị ứng đối với sữa bò, không dung nạp lactose, tỷ lệ mắc bệnh tăng cholesterol máu, cùng với sự lựa chọn thức ăn linh hoạt đã làm tăng thị trường cho các sản phẩm thay thế sữa bò. Các loại đồ uống chiết xuất từ thực vật không chứa sữa là những lựa chọn hữu ích vì sự hiện diện của các thành phần sinh học có lợi cho sức khỏe, thu hút người tiêu dùng ý thức về sức khỏe. Tuy nhiên, giá trị dinh dưỡng thấp hơn và sự chấp nhận về cảm quan của các đồ uống chiết xuất từ thực vật (như hương vị, mùi, và khả năng hòa tan) so với sữa bò là một mối đe dọa lớn đối với vị trí của nó trên thị trường. Các phương pháp xử lý nhiệt thường được sử dụng để đảm bảo chất lượng của các đồ uống chiết xuất từ thực vật trong quá trình bảo quản. Tuy nhiên, việc áp dụng nhiệt độ cao có thể thúc đẩy sự phân hủy của các hợp chất nhạy cảm với nhiệt và một số phản ứng bất lợi, do đó làm giảm khả năng tiêu hóa protein và sự sẵn có của axit amin trong các sản phẩm thay thế đồ uống thực vật không chứa sữa. Các công nghệ chế biến thực phẩm mới và tiên tiến như xử lý áp suất cao, đồng hóa áp suất cao, trường điện từ xung, và siêu âm đang được nghiên cứu để giải quyết các vấn đề liên quan đến việc tăng cường thời gian bảo quản, ổn định nhũ tương, bảo tồn giá trị dinh dưỡng và chấp nhận cảm quan của sản phẩm cuối cùng. Tuy nhiên, tài liệu hiện có về việc áp dụng công nghệ xử lý không nhiệt lên các tính chất vật lý-hóa học và dinh dưỡng của các loại đồ uống chiết xuất từ thực vật là rất ít. Cần có những nỗ lực nghiên cứu phối hợp trong những năm tới trong lĩnh vực đồ uống thực vật chức năng để chuẩn bị cho các sản phẩm mới, được thiết kế theo đơn đặt hàng, vừa ngon miệng vừa đảm bảo giá trị dinh dưỡng.\u003C\u002Fjats:p>","\u003Cjats:p>Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. 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Markets and Markets Dairy Alternative (Milk) Market by Type (Soy, Almond, Rice), Formulation (Plain, Flavored, Sweetened, Unsweetened), Channel (Supermarket, Health Store, Pharmacy, Convenience Store) & Geography—Global Trends & Forecast to 2018. Available online: https:\u002F\u002Fwww.marketsandmarkets.com\u002FMarket-Reports\u002Fdairy-alternative-plant-milk-beverages-market-677.html.",{},{"id":21,"text":4143,"url":21,"identifiers":4144},"Silva, 2020, Health issues and technological aspects of plant-based alternative milk, Food Res. Int., 131, 108972, 10.1016\u002Fj.foodres.2019.108972",{"doi":4145},"10.1016\u002Fj.foodres.2019.108972",{"id":21,"text":4147,"url":21,"identifiers":4148},"(2020, March 03). Research and Markets Global Dairy Products Market Report 2019, Forecast to 2025-Growing DEMAND for dairy Alternatives Hampering Growth. 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Transit., 31, 233, 10.1016\u002Fj.eist.2018.11.001",{"doi":4378},"10.1016\u002Fj.eist.2018.11.001",{"id":4380,"createTime":4381,"updateTime":4381,"relativeEntities":4382,"slug":4383,"properties":4384,"entityType":986,"verifyStatus":131,"verifyTime":4381,"verifyNote":988,"languages":4399,"translateLanguages":21,"viewCount":22,"primaryUrl":4400,"fullTextUrl":21,"authors":4401,"publicationType":1087,"publisherRelationship":4484,"citationCount":632,"citationInfo":4545,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":4547,"openAccess":21,"references":4548,"isForceReanalyzing":1532},"0747df6d-e0d1-4f8f-879c-febec1a58dcb","2024-09-28T10:33:30.810+00:00",[],"Plant-Based-Alternatives-to-Yogurt-State-of-the-Art-and-Perspectives-of-New-Biotechnological-Challenges",{"mag":4385,"pmc":4387,"openalex":4389,"abstract":4391,"title":4393,"pm":4395,"doi":4397},{"VOID":4386},"3127952513",{"VOID":4388},"7913558",{"VOID":4390},"W3127952513",{"EN":4392},"\u003Cjats:p>Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.\u003C\u002Fjats:p>",{"EN":4394},"Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges",{"VOID":4396},"33546307",{"VOID":4398},"10.3390\u002Ffoods10020316",[135],"https:\u002F\u002Fwww.mdpi.com\u002F2304-8158\u002F10\u002F2\u002F316",[4402,4421,4438,4465],{"id":4403,"sortIndex":22,"researcher":21,"roles":4404,"affiliations":4405,"properties":4414,"displayName":4418,"givenName":21,"familyName":21},"ae6278ea-2dd7-4763-a674-289aa87ed55f",[],[4406],{"id":4407,"sortIndex":22,"affiliation":4408,"properties":21},"b7c9ebce-15ca-4eff-8527-b157484d1d92",{"id":4407,"createTime":21,"updateTime":21,"relativeEntities":4409,"slug":21,"properties":4410,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":4413,"statistic":21},[],{"title":4411},{"VI":4412},"Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy",[],{"orcid":4415,"title":4417,"openalex":4419},{"VOID":4416},"https:\u002F\u002Forcid.org\u002F0000-0002-8095-3279",{"EN":4418},"Marco Montemurro",{"VOID":4420},"A5012116974",{"id":4422,"sortIndex":143,"researcher":21,"roles":4423,"affiliations":4424,"properties":4431,"displayName":4435,"givenName":21,"familyName":21},"a119bf3d-b4cc-4331-b1aa-1d11eae64513",[],[4425],{"id":4407,"sortIndex":22,"affiliation":4426,"properties":21},{"id":4407,"createTime":21,"updateTime":21,"relativeEntities":4427,"slug":21,"properties":4428,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":4430,"statistic":21},[],{"title":4429},{"VI":4412},[],{"orcid":4432,"title":4434,"openalex":4436},{"VOID":4433},"https:\u002F\u002Forcid.org\u002F0000-0003-1735-836X",{"EN":4435},"Erica 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Finland",[],{"id":4451,"sortIndex":143,"affiliation":4452,"properties":21},"876e8a21-a2cc-4226-93f1-424425a81813",{"id":4451,"createTime":21,"updateTime":21,"relativeEntities":4453,"slug":21,"properties":4454,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":4457,"statistic":21},[],{"title":4455},{"EN":4456},"Helsinki Institute of Sustainability Science, 00014 Helsinki, Finland",[],{"orcid":4459,"title":4461,"openalex":4463},{"VOID":4460},"https:\u002F\u002Forcid.org\u002F0000-0002-8319-6680",{"EN":4462},"Rossana 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Dairy J., 17, 657, 10.1016\u002Fj.idairyj.2006.08.006",{"doi":5018},"10.1016\u002Fj.idairyj.2006.08.006",{"id":5020,"createTime":5021,"updateTime":5021,"relativeEntities":5022,"slug":5023,"properties":5024,"entityType":986,"verifyStatus":131,"verifyTime":5021,"verifyNote":988,"languages":5039,"translateLanguages":21,"viewCount":22,"primaryUrl":5040,"fullTextUrl":21,"authors":5041,"publicationType":1087,"publisherRelationship":5131,"citationCount":437,"citationInfo":5190,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":5192,"openAccess":21,"references":5193,"isForceReanalyzing":1532},"208c3481-49ce-42a8-8afa-5a8207909e17","2025-02-09T07:25:34.802+00:00",[],"Geographical-Origin-Authentication-of-Agri-Food-Products-A-Review",{"mag":5025,"pmc":5027,"openalex":5029,"abstract":5031,"title":5033,"pm":5035,"doi":5037},{"VOID":5026},"3016197634",{"VOID":5028},"7230915",{"VOID":5030},"W3016197634",{"EN":5032},"\u003Cjats:p>This study is a systematic literature review of geographical origin authentication by elemental analytical techniques. Authentication and certification of geographic origin of agri-food products is a useful tool toward the protection of the quality for products. The aim of this work was to map the current state of research in the area of agricultural products and food, identifying emerging fields to the geographical origin of products. The article is divided in three parts. The first part of the article deals with the analytical techniques applied in the food authentication. Special mention is made to elemental analysis and multiple isotope ratio. The second section focuses on statistically published data concerning published research for geographical origin authentication for the period 2015–2019. Specific results are presented inter alia: number of articles according to the type of product, articles according to the type of the analytical techniques, and others. The third part contains characteristic results from articles that were published in the period 2015–2019, on certification of geographical origin on specific agricultural products.\u003C\u002Fjats:p>",{"EN":5034},"Geographical Origin Authentication of Agri-Food Products: A Review",{"VOID":5036},"32295019",{"VOID":5038},"10.3390\u002Ffoods9040489",[135],"https:\u002F\u002Fwww.mdpi.com\u002F2304-8158\u002F9\u002F4\u002F489",[5042,5061,5078,5097,5114],{"id":5043,"sortIndex":22,"researcher":21,"roles":5044,"affiliations":5045,"properties":5054,"displayName":5058,"givenName":21,"familyName":21},"9ff06568-e5d1-4001-bc62-9f7144f3799b",[],[5046],{"id":5047,"sortIndex":22,"affiliation":5048,"properties":21},"da82ce19-8eb5-46b6-8eec-bd745f0dbeb1",{"id":5047,"createTime":21,"updateTime":21,"relativeEntities":5049,"slug":21,"properties":5050,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":5053,"statistic":21},[],{"title":5051},{"EN":5052},"Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece",[],{"orcid":5055,"title":5057,"openalex":5059},{"VOID":5056},"https:\u002F\u002Forcid.org\u002F0000-0003-3729-1430",{"EN":5058},"Katerina Katerinopoulou",{"VOID":5060},"A5028839765",{"id":5062,"sortIndex":143,"researcher":21,"roles":5063,"affiliations":5064,"properties":5071,"displayName":5075,"givenName":21,"familyName":21},"d49beb9d-137d-41f1-9cb3-2d89cbb9f20c",[],[5065],{"id":5047,"sortIndex":22,"affiliation":5066,"properties":21},{"id":5047,"createTime":21,"updateTime":21,"relativeEntities":5067,"slug":21,"properties":5068,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":5070,"statistic":21},[],{"title":5069},{"EN":5052},[],{"orcid":5072,"title":5074,"openalex":5076},{"VOID":5073},"https:\u002F\u002Forcid.org\u002F0000-0002-4186-0379",{"EN":5075},"Achilleas Kontogeorgos",{"VOID":5077},"A5085858262",{"id":5079,"sortIndex":226,"researcher":21,"roles":5080,"affiliations":5081,"properties":5090,"displayName":5094,"givenName":21,"familyName":21},"d04ffada-1438-47f2-93b6-4c8d45592c57",[],[5082],{"id":5083,"sortIndex":22,"affiliation":5084,"properties":21},"7bf7a91e-d313-4f26-8035-1c10d4be3dc7",{"id":5083,"createTime":21,"updateTime":21,"relativeEntities":5085,"slug":21,"properties":5086,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":5089,"statistic":21},[],{"title":5087},{"VI":5088},"Department of Materials Science and Engineering, University of Ioannina, 45110 Ioannina, Greece",[],{"orcid":5091,"title":5093,"openalex":5095},{"VOID":5092},"https:\u002F\u002Forcid.org\u002F0000-0002-9475-9354",{"EN":5094},"Constantinos E. 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Anal., 71, 17, 10.1016\u002Fj.jfca.2018.04.005",{"doi":5343},"10.1016\u002Fj.jfca.2018.04.005",{"id":21,"text":5345,"url":21,"identifiers":5346},"Chung, 2019, Potential geo-discriminative tools to trace the origins of the dried slices of shiitake (Lentinula edodes)using stable isotope ratios and OPLS-DA, Food Chem., 295, 505, 10.1016\u002Fj.foodchem.2019.05.143",{"doi":5347},"10.1016\u002Fj.foodchem.2019.05.143",{"id":21,"text":5349,"url":21,"identifiers":5350},"Achten, 2019, Classification of Grain Maize (Zea mays L.) from Different Geographical Origins with FTIR Spectroscopy—A Suitable Analytical Tool for Feed Authentication?, Food Anal. Methods, 12, 2172, 10.1007\u002Fs12161-019-01558-9",{"doi":5351},"10.1007\u002Fs12161-019-01558-9",{"id":21,"text":5353,"url":21,"identifiers":5354},"Firmani, 2019, Authentication of “Avola almonds” by near infrared (NIR) spectroscopy and chemometrics, J. Food Compos. 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Spectrosc., 217, 147, 10.1016\u002Fj.saa.2019.03.085",{"doi":5379},"10.1016\u002Fj.saa.2019.03.085",{"id":21,"text":5381,"url":21,"identifiers":5382},"Kahmann, 2017, Near infrared spectroscopy and element concentration analysis for assessing yerba mate (Ilex paraguariensis) samples according to the country of origin, Comput. Electron. Agric., 140, 348, 10.1016\u002Fj.compag.2017.06.007",{"doi":5383},"10.1016\u002Fj.compag.2017.06.007",{"id":21,"text":5385,"url":21,"identifiers":5386},"Vera, 2019, Authentication of the geographical origin of extra-virgin olive oil of the Arbequina cultivar by chromatographic fingerprinting and chemometrics, Talanta, 203, 194, 10.1016\u002Fj.talanta.2019.05.064",{"doi":5387},"10.1016\u002Fj.talanta.2019.05.064",{"id":21,"text":5389,"url":21,"identifiers":5390},"Merchak, 2017, A strategy for simultaneous determination of fatty acid composition, fatty acid position, and position-specific isotope contents in triacylglycerol matrices by 13C-NMR, Anal. 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Combining Multi-Element Analysis with Statistical Modeling for Tracing the Origin of Green Coffee Beans from Amhara Region, Ethiopia. Biol. Trace Elem. Res.",{"doi":5407},"10.1007\u002Fs12011-019-01866-5",{"id":21,"text":5409,"url":21,"identifiers":5410},"Worku, 2019, Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling, Food Chem., 290, 295, 10.1016\u002Fj.foodchem.2019.03.135",{"doi":5411},"10.1016\u002Fj.foodchem.2019.03.135",{"id":21,"text":5413,"url":21,"identifiers":5414},"Zhao, 2019, The suitability of rare earth elements for geographical traceability of tea leaves, J. Sci. Food Agric., 99, 6509, 10.1002\u002Fjsfa.9930",{"doi":5415},"10.1002\u002Fjsfa.9930",{"id":21,"text":5417,"url":21,"identifiers":5418},"Liu, 2016, Combination of the 87Sr\u002F86Sr ratio and light stable isotopic values (δ13C, δ15N and δd) for identifying the geographical origin of winter wheat in China, Food Chem., 212, 367, 10.1016\u002Fj.foodchem.2016.06.002",{"doi":5419},"10.1016\u002Fj.foodchem.2016.06.002",{"id":21,"text":5421,"url":21,"identifiers":5422},"De Girolamo, A., Cortese, M., Cervellieri, S., Lippolis, V., Pascale, M., Logrieco, A.F., and Suman, M. (2019). Tracing the geographical origin of durum wheat by FT-NIR spectroscopy. Foods, 8.",{"doi":5423},"10.3390\u002Ffoods8100450",{"id":5425,"createTime":5426,"updateTime":5426,"relativeEntities":5427,"slug":5428,"properties":5429,"entityType":986,"verifyStatus":131,"verifyTime":5426,"verifyNote":988,"languages":5444,"translateLanguages":21,"viewCount":22,"primaryUrl":5445,"fullTextUrl":21,"authors":5446,"publicationType":1087,"publisherRelationship":5519,"citationCount":437,"citationInfo":5578,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":5580,"openAccess":21,"references":5581,"isForceReanalyzing":1532},"3721b52a-f20e-40ed-b2e6-c4dbcdab6ca1","2024-09-19T06:11:41.454+00:00",[],"Use-of-Legumes-in-Extrusion-Cooking-A-Review",{"mag":5430,"pmc":5432,"openalex":5434,"abstract":5436,"title":5438,"pm":5440,"doi":5442},{"VOID":5431},"3043146435",{"VOID":5433},"7404795",{"VOID":5435},"W3043146435",{"EN":5437},"\u003Cjats:p>The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.\u003C\u002Fjats:p>",{"EN":5439},"Use of Legumes in Extrusion Cooking: A 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L. 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Navy and Pinto, Food Chem., 133, 1636, 10.1016\u002Fj.foodchem.2012.02.044",{"doi":5980},"10.1016\u002Fj.foodchem.2012.02.044",{"id":21,"text":5982,"url":21,"identifiers":5983},"Pedrosa, 2012, Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes, Food Chem., 131, 862, 10.1016\u002Fj.foodchem.2011.09.061",{"doi":5984},"10.1016\u002Fj.foodchem.2011.09.061",{"id":21,"text":5986,"url":21,"identifiers":5987},"Morales, 2015, Novel fiber-rich lentil flours as snack-type functional foods: An extrusion cooking effect on bioactive compounds, Food Funct., 6, 3135, 10.1039\u002FC5FO00729A",{"doi":5988},"10.1039\u002FC5FO00729A",{"id":5990,"createTime":5991,"updateTime":5991,"relativeEntities":5992,"slug":5993,"properties":5994,"entityType":986,"verifyStatus":131,"verifyTime":5991,"verifyNote":988,"languages":6009,"translateLanguages":21,"viewCount":22,"primaryUrl":6010,"fullTextUrl":21,"authors":6011,"publicationType":1087,"publisherRelationship":6104,"citationCount":432,"citationInfo":6163,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":6165,"openAccess":21,"references":6166,"isForceReanalyzing":1532},"df9d07f9-8495-41bc-b48e-87dbeb97e080","2024-09-19T07:05:39.478+00:00",[],"Biosensors-for-the-Detection-of-Food-Pathogens",{"mag":5995,"pmc":5997,"openalex":5999,"abstract":6001,"title":6003,"pm":6005,"doi":6007},{"VOID":5996},"2033064541",{"VOID":5998},"5302249",{"VOID":6000},"W2033064541",{"EN":6002},"\u003Cjats:p>Food pathogens frequently cause foodborne diseases. There is a need to  rapidly identify the source of the bacteria in order to contain their spread and epidemics.  A pre-enrichment culture or a direct culture on agar plate are standard microbiological methods. In this review, we present an update on alternative molecular methods to nucleic acid-based detection for species identification. Biosensor-based methods rely on the recognition of antigen targets or receptors by antibodies, aptamers or high-affinity ligands. The captured antigens may be then directly or indirectly detected through an antibody or high-affinity and high-specificity recognition molecule. Various different detection methods are discussed, from label-free sensors and immunosensors to fluorescence-based ones. Each method shows advantages and disadvantages in terms of equipment, sensitivity, simplicity and cost-effectiveness. Finally, lab-on-a-chip (LOC) devices are introduced briefly, with the potential to be fast, sensitive and useful for on-site bacteria detection in food processing laboratories to check potential contamination by sample monitoring combined with a rapid pre-enrichment step.\u003C\u002Fjats:p>",{"EN":6004},"Biosensors for the Detection of Food 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palmiro.poltronieri@ispa.cnr.it.",[],{"orcid":6025,"title":6027,"openalex":6029},{"VOID":6026},"https:\u002F\u002Forcid.org\u002F0000-0002-5404-9411",{"EN":6028},"Palmiro Poltronieri",{"VOID":6030},"A5067405451",{"id":6032,"sortIndex":143,"researcher":21,"roles":6033,"affiliations":6034,"properties":6043,"displayName":6047,"givenName":21,"familyName":21},"b5c7f15d-0401-4f78-88a2-e8e3376b0cd1",[],[6035],{"id":6036,"sortIndex":22,"affiliation":6037,"properties":21},"7b77af64-95e8-496d-8b4b-d828eeb86120",{"id":6036,"createTime":21,"updateTime":21,"relativeEntities":6038,"slug":21,"properties":6039,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":6042,"statistic":21},[],{"title":6040},{"EN":6041},"Institute of Sciences of Food Productions, National Research Council, ISPA-CNR, Via Lecce-Monteroni, 73100 Lecce, Italy. valeria.mezzolla@gmail.com.",[],{"orcid":6044,"title":6046,"openalex":6048},{"VOID":6045},"https:\u002F\u002Forcid.org\u002F0000-0002-2844-6990",{"EN":6047},"Valeria Mezzolla",{"VOID":6049},"A5020224835",{"id":6051,"sortIndex":226,"researcher":21,"roles":6052,"affiliations":6053,"properties":6070,"displayName":6074,"givenName":21,"familyName":21},"21ef8b90-9d70-452d-ad59-4566f5de81f3",[],[6054,6062],{"id":6055,"sortIndex":22,"affiliation":6056,"properties":21},"a6b6c19f-167e-4544-8441-dd0d8ac3819b",{"id":6055,"createTime":21,"updateTime":21,"relativeEntities":6057,"slug":21,"properties":6058,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":6061,"statistic":21},[],{"title":6059},{"EN":6060},"Department of Mathematics and Physics \"Ennio De Giorgi\", University of Salento, Via per Arnesano, I-73100 Lecce, Italy. elisabetta.primiceri@unisalento.it.",[],{"id":6063,"sortIndex":143,"affiliation":6064,"properties":21},"f50bc7e2-332d-44ea-844d-c98d58b83cf4",{"id":6063,"createTime":21,"updateTime":21,"relativeEntities":6065,"slug":21,"properties":6066,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":6069,"statistic":21},[],{"title":6067},{"EN":6068},"NNL, Institute of Nanoscience-CNR, Via per Arnesano, I-73100 Lecce, Italy. elisabetta.primiceri@unisalento.it.",[],{"orcid":6071,"title":6073,"openalex":6075},{"VOID":6072},"https:\u002F\u002Forcid.org\u002F0000-0002-4196-3538",{"EN":6074},"Elisabetta 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giuseppe.maruccio@unisalento.it.",[],{"id":6090,"sortIndex":143,"affiliation":6091,"properties":21},"c01964c8-0566-491f-8155-2022b57375c2",{"id":6090,"createTime":21,"updateTime":21,"relativeEntities":6092,"slug":21,"properties":6093,"entityType":21,"verifyStatus":21,"verifyTime":21,"verifyNote":21,"languages":21,"translateLanguages":21,"viewCount":21,"url":21,"parentIds":6096,"statistic":21},[],{"title":6094},{"EN":6095},"NNL, Institute of Nanoscience-CNR, Via per Arnesano, I-73100 Lecce, Italy. giuseppe.maruccio@unisalento.it.",[],{"orcid":6098,"title":6100,"openalex":6102},{"VOID":6099},"https:\u002F\u002Forcid.org\u002F0000-0001-7669-0253",{"EN":6101},"Giuseppe 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