Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing by Xiaoyan Sun, Chunmin Yang, Weiyue Zhang, Jie Zheng, Juanying Ou, Shiyi Ou

“…This review provides insights that may help food scientists develop strategies to mitigate formaldehyde's harmful effects while potentially harnessing its role in producing beneficial aromatic compounds.…”
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Colloidal nanoparticles prepared from zein and casein: interactions, characterizations and emerging food applications by Yi Wang, Wusigale, Yangchao Luo

“…Protein colloidal nanoparticles (NPs) are ubiquitous present in nature and function as building blocks with multiple functions in both food formulations and biological processes. Food scientists are inspired by naturally occurring proteins to induce self-assembly behavior of protein by manipulating environmental parameters, providing opportunities to construct special and expected NPs. …”
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A narrative review on inhibitory effects of edible mushrooms against malaria and tuberculosis-the world’s deadliest diseases by Ashaimaa Y. Moussa, Baojun Xu

“…This review will attract the attention of medicinal chemists, and food scientists to optimize and rationalize the use of mushrooms both as unexploited sources of novel molecules and as nutraceuticals to treat two of the deadliest infectious diseases, malaria, and tuberculosis.…”
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Public Health Risks Associated with Food Process Contaminants – A Review by Ahmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan

“…Furthermore, this study identifies existing knowledge gaps proposes avenues for future inquiry and emphasizes the necessity of employing a multi-disciplinary approach to alleviate the public health risks posed by food process contaminants, advocating for cooperative initiatives among food scientists, public health officials, and regulatory entities to enhance food safety and protect consumer health.…”
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Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) by Arun Kumar Gupta, Avinash Kumar Jha, Bindu Naik, Vijay Kumar, Sarvesh Rustagi, Milad Tavassoli

“…The outcomes of this study offer a wealth of information that can be leveraged by food scientists, product developers, and the food industry as a whole. …”
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