Journal of Food Science

Article	Citations
	133
Issue Information ‐ TOC	96
Industrial applications of selected JFS articles	71
Issue Information	70
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	64
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	59
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	56
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	55
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	48
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	48
Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein	45
Quality analysis of dough and steamed bread under various freezing conditions	44
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	43
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	41
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	41
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast	39
Investigation of non‐Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	39
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	38
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	37
Efficient enzymatic synthesis of theaflavin and its production mechanism	36
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	35
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	34
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	34
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	33
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	33

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	33
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	32
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	31
The new rapid and accurate analytical HPLC‐ECD method for the determination of rosmarinic acid in meat products	31
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	30
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	30
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	30
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	29
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization	29
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	28
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	28
Recent advances in halal food authentication: Challenges and strategies	28
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice	27
Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil	27
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	27
Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems	27
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Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing cond	26
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	26
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	25
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chronic stress	25
Dynamic variation of the phytochemical and volatile compounds in the pericarp ofCitrus reticulata‘‘Chachi’’ (Rutaceae) during 2 years of storage	25
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	25
Research on automatic classification and detection of chicken parts based on deep learning algorithm	25
Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy	24
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	24
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics	23
Quantitative detection of heavy metal Cd in vegetable oils: A nondestructive method based on Raman spectroscopy combined with chemometrics	23
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	23
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice	23
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	23
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	23
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	23
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	23
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	23
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	22
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin	22
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study	22
Cross‐Correlation and Causality Analysis for Wine Quality: A Stacked Machine Learning Approach	22
Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures	22
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	22
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch	22
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance	22
Deep eutectic system enhanced oat protein extraction	22
The effects of post‐harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars	22
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	22
Chlorella vulgaris as a food substitute: Applications and benefits in the food industry	22
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint (Mentha piperita L.) infusion	21
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The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt	21

Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	21
Optimization of the Spray‐Drying of the Traditional Ecuadorian Horchata for Developing an Instant Powdered Functional Beverage	21
Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein	21
Industrial applications of selected JFS articles	21
Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology	20
Microwave‐assisted enzymatic extraction brings a notably high yield of polysaccharides from mountain Zizania latifolia	20
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A sensitive sandwich enzyme‐linked immunosorbent assay (sELISA) targeted multiple wheat protein fractions for the detection of several cereal grains in processed foods	20
A nonlinear association between total selenium intake and blood selenium concentration: An analysis based on the National Health and Nutrition Examination Survey 2011–2018	20
Rapid identification of flaxseed oil based on portable fiber optic Raman spectroscopy combined with an oil microscopy method	20
Issue Information ‐ TOC	20
Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey	19
Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute	19
Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury	19
An innovative walnut cracker: Self‐grading and multi‐station extrusion mechanism with high efficiency	19
Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior	19
On the validity of longitudinal comparisons of central location consumer testing results prior to COVID‐19 versus home use testing data during the pandemic	19
Microwave heating process of moderate‐minced surimi based on multiphase porous media model	19
Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry	19
Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil	19
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	19
Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans	19
A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio	19
Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk	19
Characterization of a β‐N‐acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34	19
Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products	18
Improving the bioactivity of water‐soluble alfalfa saponins using biotransformation	18
Inactivation kinetics for surrogates of common foodborne pathogens during food residue drying	18
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening	18
Structure, physicochemical properties, antioxidant, and hypoglycemic activities of water‐soluble polysaccharides from millet bran	18
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners	18
Variation of color with baking time in snacks made with pregelatinized cassava	18
Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype	18
Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches	17
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review	17
Industrial applications of selected JFS articles	17
Determination of main lipids and volatile compounds in unconventional cold‐pressed seed oils through chromatographic techniques	17
Cover Caption	17
Microstructural characterization of a wheat‐based food material using image analysis and pore network modeling during baking	17
Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach	17
Impact of Short‐Term Germination on the Nutritional, Physicochemical, and Techno‐Functional Properties of Black Turtle Beans	17
Deoxynivalenol modulated mucin expression and proinflammatory cytokine production, affecting susceptibility to enteroinvasive Escherichia coli infection in intestinal epithelial cells	17
Chemical composition, antioxidant, and antimicrobial activities of P. roxburghii oleoresin essential oils extracted by steam distillation, superheated steam, and supercritical fluid CO2	17
Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment	17
Effect of whey protein isolate‐based edible films containing amino acids on the PhIP level and physicochemical properties of pan‐fried chicken breasts	17
Research on traceability strategy of food supply chain considering delay effect	17
Non‐Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility	17
Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa (Chenopodium quinoa) Snack	17
Announcing the 2025 Outstanding Reviewer Award Winner	16
Safety assessment of functional oligooctasaccharide riclinoctaose: A pilot study of genotoxicity, acute toxicity, and subchronic toxicity	16
Detection of nitrofurans residues in honey using surface‐enhanced Raman spectroscopy	16
Annual Reviewer Index: Volume 87	16
Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum: Optimization, purification, structure characterization, and antioxidant activity	16
L‐Alpha‐Glycerylphosphorylcholine (L‐α‐GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects	16
Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour	16
Effects of Hot Air Drying on the Nutritional and Phytochemical Composition of Radish (Raphanus sativus L.) Microgreens	16
Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat	16
Industrial applications of selected JFS articles	16
Properties of Sodium alginate‐polysaccharide‐modified selenium nanoparticles and its application in the preservation of fresh‐cut Bamboo shoots (Pleioblastus amarus)	16
Cover Caption	16
Soy Protein Hydrolysate Accentuates the Cocoa‐Like Flavor Attributes of Carob‐Based Dark Chocolate	16
Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread	16
Issue Information ‐ TOC	16
Optimization of a novel vacuum sublimation–rehydration thawing process	15
Antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB‐c mice	15
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam	15
Issue Information	15
Industrial applications of selected JFS articles	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
In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds	15
Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α‐lactalbumin hydrolysate	15
Lipase‐catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil	15
Antiproliferative and anti‐inflammatory effects of fractionated crude lectins from boiled kidney beans (Phaseolus vulgaris)	15
Improved molecular softness of tadalafil hapten enhancing antibody performance in immunoassay: Evidence from computational chemistry	15
Normal rice flours perform better in gluten‐free bread than glutinous rice flours	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
Impact factor and uncited articles	15
Performance characterization of a traditional wood‐fired pizza oven	15
Quality characteristics and cooking‐induced changes on phenolic compounds of dried green tea noodles	15
Identification and molecular docking of xanthine oxidase and α‐glucosidase inhibitors in Opuntia ficus‐indica fruit	15

Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis	15
Lactobacillus alleviated obesity induced by high‐fat diet in mice	15
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Industrial applications of selected JFS articles	15
Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips	15
Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress‐mediated apoptosis by activating PLC–IP3 pathway in HepG2 cells	15
Integrated transcriptomic and metabolomic analysis reveals the effects and potential mechanism of hydrogen peroxide on pigment metabolism in postharvest broccoli	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
Utilizing onion peel extract as photosensitizer combined with 405 nm blue light to control Salmonella Typhimurium on eggshells	14
Molecular and technical aspects on the interaction of bovine serum albumin with pyrazine derivatives: From molecular docking to spectroscopy study	14
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults	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
Custom‐printed microfluidic chips using simultaneous ratiometric fluorescence with “Green” carbon dots for detection of multiple antibiotic residues in pork and water samples	14
Method development and optimization for measuring chymotrypsin and chymotrypsin inhibitor activities	14
Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides	14
An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices	14
Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment	14
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds	14
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity	14
Microencapsulated Asiatic Pennywort (Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptability	14
A review of the use of numerical analysis in stomach modeling	14
Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives	14
Detection and quantification of miRNA 148a expression in infant formulas	14
Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses	14
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review	14
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation	14
Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system	14
Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products	14
A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk‐Based Formulation	14
“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention	13
Gastrophysical and chemical characterization of structural changes in cooked squid mantle	13
Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review	13
Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour	13
Issue Information ‐ TOC	13
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The therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats	13
Efficacy of probiotic supplementation in influencing cognitive function in Alzheimer's disease: A systematic review and meta‐analysis	13
Techno‐Functional, Thermal, Structural, and Morphological Properties of Indian Halim (Lepidium sativum) Seed Flour	13
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology	13
Industrial applications of selected JFS articles	13
Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies	13
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Advances in sensory science: From perception to consumer acceptance	13
Distribution of Kinetic and Thermal Processing Parameters Based On α‐Amylase Inactivation Data	13
Evaluation of the Technological Properties of Dried Attieke Ferments	13
Antibacterial films made with persimmon (Diospyros kakiL.), pectin, and glycerol: An experimental design approach	13
Corrigendum for “Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes”	13
Single nucleotide polymorphism‐based methodology for authentication of bovine, caprine, ovine, camel, and donkey meat cuts	13
Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties	13
Issue Information ‐ TOC	13
Issue Information ‐ TOC	13
Ultra‐Processed Food Intake and Risk of Adverse Liver Outcomes: A Meta‐Analysis	13
Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H2O2‐induced oxidative stress	13
Effect of Inulin and Bacillus coagulans T242 on the Microbiological, Textural, and Physicochemical Properties of Fermented Milk	13
Effect of pulsed light on myofibrillar protein of large yellow croaker (Pseudosciaena crocea) during refrigerated storage	12
Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion	12
Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium contamination of romaine lettuce at pre‐ and postharvest	12
Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply	12
Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions	12
Assessing the food safety risk of ochratoxin A in coffee: A toxicology‐based approach to food safety planning	12
Health risk assessment using in vitro simulation in assessing bioavailability of cadmium in rice from main producing areas across China	12
Effect of ozone treatment on phenylpropanoid metabolism in harvested cantaloupes	12
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs	12
Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage	12
Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi	12
Daily assessment of malting‐induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.)	12
High‐pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA‐qPCR	12
Improving shikonin solubility and stability by encapsulation in natural surfactant‐coated shikonin nanoparticles	12
Effect of material temperatures on quality of fish vermicelli, a noodle‐shaped surimi product	12
Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds	12
Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice	12
Integration of metabolomics and transcriptomics analyses reveals the mechanism of nano‐selenium treated to activate phenylpropanoid metabolism and enhance the antioxidant activity of peach	12
Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far‐infrared drying of Codonopsis pilosula	12
A boom in manuscript submissions	12
Nutritional, biological, and structural properties of bioactive peptides from bellflower, Persian‐willow, and bitter‐orange pollens	12
Multitarget preservation technologies for chemical‐free sustainable meat processing	12
ProFlow nano‐liquid chromatography with a graphene oxide‐functionalized monolithic nano‐column for the simultaneous determination of chloramphenicol and chloramphenicol glucuronide in foods	12
Phytochemical profile, bioactivity, and molecular docking studies of natural edible mushrooms grown in Tokat and Sivas provinces of Turkey	12
Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins	12
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews	12
Facile production of low‐viscosity mung bean starch through cold plasma treatment: Improvement of film formability	12
Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese	12
Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems	12
Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics	12
Effects of lycopene on the growth performance, meat quality, and antioxidant capacity of broiler chickens challenged with aflatoxin B1	12
Nutrient content and ultra‐performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis	12
Effect of fenugreek (Trigonella foenum‐graecum L.) seed extract on glycemic index, in vitro digestibility, and physical characterization of wheat (Triticum aestivum L.) starch	12
Enhancing dietary analysis: Using machine learning for food caloric and health risk assessment	12
Industrial applications of selected JFS articles	11
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	11
Regulation of Arginine Metabolism by Transcription Factor Btn2p in a Mixed Culture of Saccharomyces cerevisiae and Pediococcus pentosaceus and Subsequent Ethanol Tolerance	11
Enhanced Hydration, Solubility, and Structural Properties of Corn Insoluble Dietary Fiber via Optimized Radiofrequency and Enzymatic Hydrolysis	11
Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ‐polyglutamic acid electrostatic complex	11
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