Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20] by Carthy, Ultan Mc, Uysal, Ismail, Badia-Melis, Ricardo, Mercier, Samuel, O'Donnell, Colm, Ktenioudaki, Anastasia

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Corrigendum to “Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage” [Trends in Food Science & Technology 129 (2022) 25–37] by Lin, Duanquan, Sun, Le-Chang, Chen, Yu-Lei, Liu, Guang-Ming, Miao, Song, Cao, Min-Jie

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Corrigendum to “Mitigating eggplant processing waste's environmental impact through functional food developing.” [Trends in Food Science & Technology (2024) 104414] by Lazăr, Nina-Nicoleta, Râpeanu, Gabriela, Iticescu, Cătălina

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Corrigendum to “Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review” [Trends in Food Science & Technology 92 (2019) 94–110] by Mingyi, Yang, Belwal, Tarun, Devkota, Hari Prasad, Li, Li, Luo, Zisheng

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Corrigendum to “Strategic choices for in vitro food digestion methodologies enabling food digestion design” [Trends in Food Science & Technology 126 (2022) 61–72] by Duijsens, D., Pälchen, K., Guevara-Zambrano, J.M., Verkempinck, S.H.E., Infantes-Garcia, M.R., Hendrickx, M.E., Van Loey, A.M., Grauwet, T.

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Corrigendum to ‘Various techniques useful for determination of adulterants in valuable saffron: A review’ [Trends in Food Science & Technology 111 (2021) 301–321] by Kumari, Leena, Jaiswal, Pranita, Tripathy, S. Swarupa

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Corrigendum to ‘Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?’ [Trends in Food Science & Technology 103 (2020) 361–366] by de Paulo Farias, David, de Araújo, Fábio Fernandes

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Corrigendum “The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis” [Trends in Food Science & Technology Volume 100, June 2020, Pages 155–163] by Atabati, Hadi, Abouhamzeh, Beheshteh, Abdollahifar, Mohammad-Amin, Javadinia, Sara Sadat, GharibianBajestanie, Saeed, Atamaleki, Ali, Raoofi, Amir, Fakhri, Yadolah, Oliveira, Carlos A.F., Mousavi Khaneghah, Amin

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Corrigendum to “The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis” [Trends in Food Science & Technology Volume 100, June 2020, Pages 155–163] by Atabati, Hadi, Abouhamzeh, Beheshteh, Abdollahifar, Mohammad-Amin, Javadinia, Sara Sadat, GharibianBajestanie, Saeed, Atamaleki, Ali, Raoofi, Amir, Fakhri, Yadolah, Oliveira, Carlos A.F., Khaneghah, Amin Mousavi

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Corrigendum to “Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing” [Trends in Food Science and Technology 82 (2018) 1–7] by Tosi, Paola, He, Jibin, Lovegrove, Alison, Gonzáles-Thuillier, Irene, Penson, Simon, Shewry, Peter R.

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Corrigendum to “Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review” [Trends in Food Science & Technology 152 (2024) 104689] by Ren, Yue, Wang, Yilin, Zhang, Yuxin, Yang, Zhongshuai, Ma, Zhiming, Chen, Jiaxin, Chen, Xintong, Qiu, Zecheng, Tian, Jing, Pu, Aofei, Yin, Junjie, Guo, Mei, Song, Yating, Guo, Jiajun, Feng, Yuqin, Liu, Guishan

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Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor by Starowicz, Małgorzata, Granvogl, Michael

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Current nutrition within the Special IUNS supplement in Trends in Food Science & Technology: a Foreword by Geissler, Catherine, Martinez, J. Alfredo

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Corrigendum to "Main characteristics of peanut skin and its ole for the preservation of meat products" [Trends in Food Science & Technology 77 (2018) 1–10] by Lorenzo, Jose M., Munekata, Paulo E.S., Sant'Ana, Anderson S., Baptista, Rafaela de Carvalho, Barba, Francisco J., Toldrá, Fidel, Mora, Leticia, Trindade, Marco A.

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Corrigendum to “Crafting and applying a tool to assess food literacy: Findings from a pilot study” [Trends in Food Science & Technology 67 (2017) 173–182] by Palumbo, Rocco, Annarumma, Carmela, Adinolfi, Paola, Vezzosi, Stefania, Troiano, Ersilia, Catinello, Giuseppina, Manna, Rosalba

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Corrigendum to “Electrically-induced transport phenomena in EHD drying – A review” [Trends in Food Science & Technology 54 (2016) 63–73] by Martynenko, Alex, Kudra, Tadeusz

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Corrigendum to ‘Safety and fate of nanomaterials in food: The role of in vitro tests’ [Trends in Food Science & Technology 109 (20221) 3128] by Xavier, Miguel, Parente, Inês A., Rodrigues, Patrícia M., Cerqueira, Miguel A., Pastrana, Lorenzo, Gonçalves, Catarina

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Corrigendum to “A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers” [Trends in Food Science & Technology 107 (2021) 445–454] by Rébufa, Catherine, Pinatel, Christian, Artaud, Jacques, Girard, Fabien

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Corrigendum to “The emerging application of ultrasound in lactose crystallisation” [Trends in Food Science & Technology 38/1 (2014) 47–59] by Zamanipoor, Mohammad H., Mancera, Ricardo L.

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Corrigendum to ‘Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and integrative review’ [Trends in Food Science & Technology 120 (2022) 174–192] by Xavier-Santos, Douglas, Padilha, Marina, Fabiano, Giovanna Alexandre, Vinderola, Gabriel, Cruz, Adriano Gomes, Sivieri, Katia, Costa Antunes, Adriane Elisabete

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