OOIR: Observatory of International Research

Papers

(The median citation count of Journal of Food Science is 2. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-11-01 to 2025-11-01.)

Article	Citations
	151
Industrial applications of selected JFS articles	107
Issue Information ‐ TOC	77
Issue Information	76
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	76
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	71
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	63
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	62
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	53
UPLC/HR‐ESI‐MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti‐inflammatory, and anti‐arthritic effects	52
A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes	49
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	48
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	43
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna	42
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	42
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	41
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	41
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	39
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization	39
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	39
Efficient enzymatic synthesis of theaflavin and its production mechanism	37
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	36
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	33
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	32
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro	32

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	32
Chlorella vulgaris as a food substitute: Applications and benefits in the food industry	31
Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein	31
Optimization of the extraction of phenolic compounds from the leaves of yerba mate (Ilex paraguariensis) through high hydrostatic pressure system using mixture design with process variables	31
Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil	30
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	30
Recent advances in halal food authentication: Challenges and strategies	30
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	30
The effects of post‐harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars	30
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	30
Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems	29
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	29
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	28
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	28
Cross‐Correlation and Causality Analysis for Wine Quality: A Stacked Machine Learning Approach	28
Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures	27
Optimization of the Spray‐Drying of the Traditional Ecuadorian Horchata for Developing an Instant Powdered Functional Beverage	27
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	27
	27
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin	27
Research on automatic classification and detection of chicken parts based on deep learning algorithm	27
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	26
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics	26
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	26
In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese‐style sausage	26
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	26
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast	26
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	25
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	25
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	25
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	24
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice	24
A hybrid RSM‐BPNN‐GA approach for optimizing ultrasound‐assisted deep eutectic solvents extraction conditions for Mesona chinensis benth. and investigation of the extraction mechanism	24
Deep eutectic system enhanced oat protein extraction	24
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	24
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch	24
Dynamic variation of the phytochemical and volatile compounds in the pericarp ofCitrus reticulata‘‘Chachi’’ (Rutaceae) during 2 years of storage	24
Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein	24
Quantitative detection of heavy metal Cd in vegetable oils: A nondestructive method based on Raman spectroscopy combined with chemometrics	24
Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel	24
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	24
The Use of Deep Learning in Primary Agricultural Products Freshness Assessment: A Systematic Review	23
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice	23
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance	22
Investigation of non‐Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	22
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint ( Mentha piperita L.) infusion	22
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	22
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt	22
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chronic stress	22
Barium Levels in Brazil Nuts: A Global Review of the Literature	22

Quality analysis of dough and steamed bread under various freezing conditions	22
	21
Evaluation of the effect of ultrasound‐assisted hot air drying on the drying characteristics and physicochemical properties of cherries based on the entropy‐weighted TOPSIS method	21
Issue Information ‐ TOC	21
	21
Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing cond	21
Non‐Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility	20
Characterization of a β‐N‐acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34	20
Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype	20
Announcing the 2025 Outstanding Reviewer Award Winner	20
L‐Alpha‐Glycerylphosphorylcholine (L‐α‐GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects	20
Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior	20
Microstructural characterization of a wheat‐based food material using image analysis and pore network modeling during baking	20
Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans	20
Industrial applications of selected JFS articles	20
Industrial applications of selected JFS articles	20
Improving the bioactivity of water‐soluble alfalfa saponins using biotransformation	20
Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa (Chenopodium quinoa) Snack	20
A sensitive sandwich enzyme‐linked immunosorbent assay (sELISA) targeted multiple wheat protein fractions for the detection of several cereal grains in processed foods	19
Impact of Short‐Term Germination on the Nutritional, Physicochemical, and Techno‐Functional Properties of Black Turtle Beans	19
Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey	19
Deoxynivalenol modulated mucin expression and proinflammatory cytokine production, affecting susceptibility to enteroinvasive Escherichia coli infection in intestinal epithelial cells	19
Cover Caption	19
Soy Protein Hydrolysate Accentuates the Cocoa‐Like Flavor Attributes of Carob‐Based Dark Chocolate	19
An innovative walnut cracker: Self‐grading and multi‐station extrusion mechanism with high efficiency	19
Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology	19
Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products	19
Effects of Hot Air Drying on the Nutritional and Phytochemical Composition of Radish (Raphanus sativus L.) Microgreens	19
Safety assessment of functional oligooctasaccharide riclinoctaose: A pilot study of genotoxicity, acute toxicity, and subchronic toxicity	19
A nonlinear association between total selenium intake and blood selenium concentration: An analysis based on the National Health and Nutrition Examination Survey 2011–2018	19
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening	18
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners	18
Effect of whey protein isolate‐based edible films containing amino acids on the PhIP level and physicochemical properties of pan‐fried chicken breasts	18
Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk	18
Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum: Optimization, purification, structure characterization, and antioxidant activity	18
Rapid identification of flaxseed oil based on portable fiber optic Raman spectroscopy combined with an oil microscopy method	18
Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach	18
Cover Caption	18
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review	18
Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute	18
Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil	18
Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat	18
Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread	17
Advancing Nutritional Strategies for Glucocorticoid‐Induced Osteoporosis: Perspectives on Selenium‐Enriched Egg White Protein and Gut–Bone Axis Modulation	17
Chemical composition, antioxidant, and antimicrobial activities of P. roxburghii oleoresin essential oils extracted by steam distillation, superheated steam, and supercritical fluid CO₂	17
Polyphenolic Profiles, Antioxidant and α‐Glucosidase Inhibitory Activities of Three SmallFruited Apple Cultivars From Northeast China	17
Detection of nitrofurans residues in honey using surface‐enhanced Raman spectroscopy	17
Microwave‐assisted enzymatic extraction brings a notably high yield of polysaccharides from mountain Zizania latifolia	17
Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury	17
Glycerol‐Mediated Freeze‐Thaw Stabilization of Probiotic‐Loaded High Internal Phase Emulsions	17
Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry	17
Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT‐IR, CD, and HS‐SPME‐GC‐MS	17
A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio	17
Inactivation kinetics for surrogates of common foodborne pathogens during food residue drying	17
Properties of Sodium alginate‐polysaccharide‐modified selenium nanoparticles and its application in the preservation of fresh‐cut Bamboo shoots ( Pleioblastus amarus	17
Determination of main lipids and volatile compounds in unconventional cold‐pressed seed oils through chromatographic techniques	17
Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico	17
Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment	17
Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches	17
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review	16
Microencapsulated Asiatic Pennywort (Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptability	16
Evaluation of the Technological Properties of Dried Attieke Ferments	16
Microwave heating process of moderate‐minced surimi based on multiphase porous media model	16
Annual Reviewer Index: Volume 87	16
Issue Information ‐ TOC	16
Industrial applications of selected JFS articles	16
Performance characterization of a traditional wood‐fired pizza oven	16
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds	16
Ultra‐Processed Food Intake and Risk of Adverse Liver Outcomes: A Meta‐Analysis	16
Structure, physicochemical properties, antioxidant, and hypoglycemic activities of water‐soluble polysaccharides from millet bran	16
Industrial applications of selected JFS articles	16
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology	16
Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment	16
Custom‐printed microfluidic chips using simultaneous ratiometric fluorescence with “Green” carbon dots for detection of multiple antibiotic residues in pork and water samples	16
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Research on traceability strategy of food supply chain considering delay effect	16
Improved molecular softness of tadalafil hapten enhancing antibody performance in immunoassay: Evidence from computational chemistry	16
Industrial applications of selected JFS articles	16
Issue Information	16
Efficacy of probiotic supplementation in influencing cognitive function in Alzheimer's disease: A systematic review and meta‐analysis	15

Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives	15
Geographical origin determination of the PDO hazelnut (cv. Giresun Tombul) by chemometric analysis of FT‐NIR and Raman spectra acquired from shell and kernel	15
Optimization of a novel vacuum sublimation–rehydration thawing process	15
Lipase‐catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil	15
Normal rice flours perform better in gluten‐free bread than glutinous rice flours	15
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity	15
Twin‐screw extrusion of vitamin D3/iron‐blend granules in corn and lentil composite flours: Stability, microstructure, and interaction of vitamin D3 with human osteoblast cells	15
Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system	15
Dynamic Quality Changes of Large Yellow Croaker (Pseudosciaena crocea) During Storage Using Flavoromics	15
Impact factor and uncited articles	15
Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides	15
Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H₂O₂‐induced oxidative stress	15
Identification and molecular docking of xanthine oxidase and α‐glucosidase inhibitors in Opuntia ficus‐indica fruit	15
Quality characteristics and cooking‐induced changes on phenolic compounds of dried green tea noodles	15
A review of the use of numerical analysis in stomach modeling	15
Effect of Inulin and Bacillus coagulans T242 on the Microbiological, Textural, and Physicochemical Properties of Fermented Milk	15
Techno‐Functional, Thermal, Structural, and Morphological Properties of Indian Halim (Lepidium sativum) Seed Flour	15
Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses	15
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation	15
Antiproliferative and anti‐inflammatory effects of fractionated crude lectins from boiled kidney beans (Phaseolus vulgaris)	15
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam	15
Integrated transcriptomic and metabolomic analysis reveals the effects and potential mechanism of hydrogen peroxide on pigment metabolism in postharvest broccoli	15
Antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB‐c mice	15
Influences of superfine‐grinding and mix enzymolysis alone or combined with hydroxypropylation or acetylation on the hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber	15
Molecular and technical aspects on the interaction of bovine serum albumin with pyrazine derivatives: From molecular docking to spectroscopy study	15
In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds	15
A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk‐Based Formulation	15
The therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats	15
Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress‐mediated apoptosis by activating PLC–IP3 pathway in HepG2 cells	15
Effect of pulsed light on myofibrillar protein of large yellow croaker (Pseudosciaena crocea) during refrigerated storage	14
Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies	14
Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage	14
Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products	14
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis	14
Utilizing onion peel extract as photosensitizer combined with 405 nm blue light to control Salmonella Typhimurium on eggshells	14
Method development and optimization for measuring chymotrypsin and chymotrypsin inhibitor activities	14
Lactobacillus alleviated obesity induced by high‐fat diet in mice	14
Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties	14
Effect of fenugreek (Trigonella foenum‐graecum L.) seed extract on glycemic index, in vitro digestibility, and physical characterization of wheat (Triticum aestivum L.) starch	14
A boom in manuscript submissions	14
Issue Information ‐ TOC	14
“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention	14
Distribution of Kinetic and Thermal Processing Parameters Based On α‐Amylase Inactivation Data	14
An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices	14
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults	14
Corrigendum for “Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes”	14
Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour	14
Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi	14
Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins	14
Issue Information ‐ TOC	14
Detection and quantification of miRNA 148a expression in infant formulas	14
Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing	14
Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat	14
Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips	14
Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion	14
Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium contamination of romaine lettuce at pre‐ and postharvest	14
Nutritional, biological, and structural properties of bioactive peptides from bellflower, Persian‐willow, and bitter‐orange pollens	13
Selection and Characterization of Non‐Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations	13
ProFlow nano‐liquid chromatography with a graphene oxide‐functionalized monolithic nano‐column for the simultaneous determination of chloramphenicol and chloramphenicol glucuronide in foods	13
Daily assessment of malting‐induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.)	13
Cover Caption	13
Enhancing dietary analysis: Using machine learning for food caloric and health risk assessment	13
Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply	13
High‐protein rice flour in the development of gluten‐free pasta	13
Effect of dielectric barrier discharge cold plasma on the thin sheet of bean curd during storage: Improve the physical properties, flavor composition, and microbial safety	13
Green synthesized TiO₂ nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii	13
Mengding Yellow Bud Polyphenols Protect Against CCl₄‐induced Hepatotoxicity in Mice Via Inhibiting Oxidative Stress and Inflammation	13
Multitarget preservation technologies for chemical‐free sustainable meat processing	13
Cover Caption	13
Quality Evolution of Turpan Dry Red Wine During Aging Under Controlled Micro‐Oxygenation	13
Health risk assessment using in vitro simulation in assessing bioavailability of cadmium in rice from main producing areas across China	13
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs	13
Advances in sensory science: From perception to consumer acceptance	13
Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes	13
Effects of lycopene on the growth performance, meat quality, and antioxidant capacity of broiler chickens challenged with aflatoxin B₁	13
Integration of metabolomics and transcriptomics analyses reveals the mechanism of nano‐selenium treated to activate phenylpropanoid metabolism and enhance the antioxidant activity of peach	13
Regulation of Arginine Metabolism by Transcription Factor Btn2p in a Mixed Culture of Saccharomyces cerevisiae and Pediococcus pentosaceus and Subsequent Ethanol Tolerance	13
Facile production of low‐viscosity mung bean starch through cold plasma treatment: Improvement of film formability	13
Industrial applications of selected JFS articles	12
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews	12
Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far‐infrared drying of Codonopsis pilosula	12
Analysis and authentication of avocado oil by low‐field benchtop NMR spectroscopy and chemometrics	12
Selenium‐ and zinc‐biofortified bean sprouts improve cognitive dysfunction in aging mice by reducing oxidative stress	12
Application of Molecularly Imprinted Polymers as Separation Tools for Determination of Aflatoxins in Food	12
Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ‐polyglutamic acid electrostatic complex	12
Effect of ozone treatment on phenylpropanoid metabolism in harvested cantaloupes	12
Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese	12
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea	12
Enhanced Hydration, Solubility, and Structural Properties of Corn Insoluble Dietary Fiber via Optimized Radiofrequency and Enzymatic Hydrolysis	12
Issue Information	12
Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems	12
Consumer preferences for the color of unprocessed animal foods	12
Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review	12
Pilot study of toxicological safety evaluation in acute and 28‐day studies of selenium nanoparticles decorated by polysaccharides from Sargassum fusiforme in Kunming mice	12
Editorial board changes	12