Items where Division is "Harper Food Innovation" and Year is 2026

Article

Baeghbali, V., Munialo, C.D., Anyasi, T.A. and Acharya, P. (2026) Lupin as an Alternative Source of Protein for Plant‐Based Foods - A Review. Sustainable Food Proteins, 4 (1). ISSN 2771-9693

Hemathulin, S., Posri, W., Chaoruangrit, A. and Thawornchinsombut, S. (2026) Obtaining proteins and protein hydrolysate antioxidants from cold-pressed defatted rice Bran by ethanol-modified mild subcritical water extraction. Journal of Food Science and Technology. ISSN 0022-1155

McAuliffe, G.A., Ortenzi, F., van der Pols, J.C., Nemecek, T., Colston, J. and Beal, T. (2026) Nutritional life cycle assessment for healthy and sustainable food systems: evidence and policy insights from Africa and Asia. Frontiers in Nutrition, 13. ISSN 2296-861X

Ren, C., Yang, J., Yang, D., Wang, Y., Luo, S., Liu, L., Cao, Q., Fan, H., Xie, J., Vriesekoop, F., Zhang, H. and Xie, G. (2026) Medicinal Mushrooms Cordyceps militaris and Ganoderma lucidum-Based Beverage with Adjunctive Herbs Exerts Immunomodulatory and Hepatoprotective Effects in Cyclophosphamide-Induced Immunosuppressed Mice. International Journal of Medicinal Mushrooms. ISSN 1521-9437

Book Section

Lertsiri, S., Meenune, M. and Posri, W. (2026) Food Flavour Perception and the Measurement of Tastes and Smells. In: Sensory Analysis in Food Science - Integration of Emo-Sensory Studies, Sensory Tests, and Artificial Intelligence [Working Title]. IntechOpen.