Journal of Food Science

Article	Citations
Microplastics contamination in food and beverages: Direct exposure to humans	111
Basic flavor types and component characteristics of Chinese traditional liquors: A review	109
Kombucha: A review of substrates, regulations, composition, and biological properties	86
Plant‐derived exosome‐like nanoparticles: A concise review on its extraction methods, content, bioactivities, and potential as functional food ingredient	84
Compositional and functional characteristics of goat milk and relevance as a base for infant formula	84
Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics	79
Fermentation and the microbial community of Japanese koji and miso: A review	71
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process	51
Phytochemical profile of differently processed tea: A review	51
Development of a nanoparticle delivery system based on zein/polysaccharide complexes	47
The chemistry and sensory characteristics of new herbal tea‐based kombuchas	46
Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis	44
Quality attributes for barley malt: “The backbone of beer”	44
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	42
Encapsulation of rosemary essential oil in zein by electrospinning technique	42
Research trends in Jiang‐flavor baijiu fermentation: From fermentation microecology to environmental ecology	42
Effect of polysaccharides on the functional properties of egg white protein: A review	40
Oleogel‐based emulsions: Concepts, structuring agents, and applications in food	40
Role of chickpea flour in texturization of extruded pea protein	38
Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment	37
Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains	36
Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage	35
Lactobacillus alleviated obesity induced by high‐fat diet in mice	34
Sensitivity of oat protein solubility to changing ionic strength and pH	34
Fatty acids and volatile flavor compounds in commercial plant‐based burgers	34

Gut microbiota regulation and anti‐inflammatory effect of β‐carotene in dextran sulfate sodium‐stimulated ulcerative colitis in rats	33
Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of Sargassum polycystum from the South China Sea	33
Preparation and antioxidant activity of selenium nanoparticles decorated by polysaccharides from Sargassum fusiforme	33
Phage and phage lysins: New era of bio‐preservatives and food safety agents	32
Molecular insights into human taste perception and umami tastants: A review	32
pH and light‐responsive polycaprolactone/curcumin@zif‐8 composite films with enhanced antibacterial activity	31
Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea (Cicer arietinum L.) protein hydrolyzates	31
Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives	30
“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention	30
Optimization of ultrasound‐assisted extraction of polysaccharides from perilla seed meal by response surface methodology: Characterization and in vitro antioxidant activities	30
Investigation on the biological activity of anthocyanins and polyphenols in blueberry	29
Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review	29
Detection of amoxicillin residues in egg extract with a molecularly imprinted polymer on gold microchip using surface plasmon resonance and quartz crystal microbalance methods	29
Vitamin C alleviates hyperuricemia nephropathy by reducing inflammation and fibrosis	29
Bigels—oleocolloid matrices—as probiotic protective systems in yogurt	28
Recent advances in the use of edible coatings for preservation of avocados: A review	28
The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans	27
Preparation of pH‐indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh‐cut apple freshness	27
Antibacterial activity and main action pathway of benzyl isothiocyanate extracted from papaya seeds	27
Anti‐obesity effect of Liupao tea extract by modulating lipid metabolism and oxidative stress in high‐fat‐diet‐induced obese mice	27
Mulberry leaf phenolics and fiber exert anti‐obesity through the gut microbiota‐host metabolism pathway	26
Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector	26
Egg consumption and health effects: A narrative review	26
Dietary and plasma carotenoids are positively associated with alpha diversity in the fecal microbiota of pregnant women	26
Sensitive detection of foodborne pathogens based on CRISPR‐Cas13a	25
Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu	25
Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate	25
Determination of lipid profiles of Dezhou donkey meat using an LC‐MS‐based lipidomics method	25
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)	25
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties	25
Optimization of ultrasonic‐assisted extraction of polysaccharides from Hemerocallis citrina and the antioxidant activity study	24
A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads	24
Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B1 contamination	24
Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting	24
Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review	24
Auricularia auricula‐judae (Bull.) polysaccharides improve type 2 diabetes in HFD/STZ‐induced mice by regulating the AKT/AMPK signaling pathways and the gut microbiota	23
Research on nondestructive identification of grape varieties based on EEMD‐DWT and hyperspectral image	23
Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of Agaricus bisporus mushrooms	23
Region identification of Xinyang Maojian tea using UHPLC‐Q‐TOF/MS‐based metabolomics coupled with multivariate statistical analyses	23
Protective effect of Ganoderma lucidum spore extract in trimethylamine‐N‐oxide‐induced cardiac dysfunction in rats	23
Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil	23
Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang	23
Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties	23
Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread	22
Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels	22
Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields	22
Effects of different chemical modifications on the structure and biological activities of polysaccharides from Orchis chusua D. Don	22
Wheat gluten–based coatings and films: Preparation, properties, and applications	22
Cyanidin‐3‐O‐glucoside and cisplatin inhibit proliferation and downregulate the PI3K/AKT/mTOR pathway in cervical cancer cells	22
Recent advances in halal food authentication: Challenges and strategies	22

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties	21
Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates	21
Onion (Allium cepa L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient	21
Development of zein/soluble soybean polysaccharide nanoparticle‐stabilized Pickering emulsions	21
Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS	21
Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying	21
Purification, identification, and computational analysis of xanthine oxidase inhibitory peptides from kidney bean	21
Protective effects of ginsenoside Rc against acute cold exposure‐induced myocardial injury in rats	21
Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein‐related properties of frozen large yellow croaker (Pseudosciaena crocea)	20
Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion	20
Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough	20
Polychlorinated dioxins, furans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (dl‐PCBs) in food from Italy: Estimates of dietaryintake and assessment	20
Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters	20
Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review	20
Characterization and quantification of bioactive compounds from Ilex paraguariensis residue by HPLC‐ESI‐QTOF‐MS from plants cultivated under different cultivation systems	20
Bioactive compounds in Apis mellifera monofloral honeys	20
Stability and antioxidant activity of phenolic compounds during in vitro digestion	20
Role of milk and milk products in the spread of methicillin‐resistant Staphylococcus aureus in the dairy production chain	20
Dielectric spectroscopy of Baijiu over 2–20 GHz using an open‐ended coaxial probe	19
Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion	19
Hydroxypropyl methylcellulose or soy protein isolate‐based edible, water‐soluble, and antioxidant films for safflower oil packaging	19
Covalent modification of zein with polyphenols: A feasible strategy to improve antioxidant activity and solubility	19
Prediction of fruit quality based on the RGB values of time–temperature indicator	19
Food safety governance in Saudi Arabia: Challenges in control of imported food	19
Lactic acid fermentation in the development of a seaweed sauerkraut‐style product: Microbiological, physicochemical, and sensory evaluation	19
A survey of arsenic, mercury, cadmium, and lead residues in seafood (fish, crustaceans, and cephalopods) from the south‐eastern Mediterranean Sea	19
How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?	19
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners	19
Near‐infrared techniques for fraud detection in dairy products: A review	19
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction	19
Cabbage (Brassica oleracea var. capitata): A food with functional properties aimed to type 2 diabetes prevention and management	19
Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process	19
Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ‐carrageenan	19
Effectiveness of ultrasound‐assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle	19
Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)	19
The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment	18
Antioxidant and functional properties of cowhide collagen peptides	18
Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt	18
Optimization and antimicrobial efficacy of curcumin loaded solid lipid nanoparticles against foodborne bacteria in hamburger patty	18
Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt	18
Control of postharvest fungal diseases in fruits using external application of RNAi	18
Bean phenolic compound changes during processing: Chemical interactions and identification	18
Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread	17
Evaluation of the properties of whey protein films with modifications	17
Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom	17
Preparation and antioxidant activities of polysaccharides obtained from abalone viscera by combination of enzymolysis and multiple separation methods	17
Ethnobotanical and phytochemical aspects of the edible herb Coriandrum sativum L.	17
Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique	17
Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition	17
Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro	17
Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu	17
Enteromorpha prolifera polysaccharide prevents high‐ fat diet‐induced obesity in hamsters: A NMR‐based metabolomic evaluation	17
Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms	17
Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit	17
Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein	16
Composition and functional properties of hemp seed protein isolates from various hemp cultivars	16
Nanoencapsulation of saffron crocin into chitosan/alginate interpolyelectrolyte complexes for oral delivery: A Taguchi approach to design optimization	16
Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil	16
Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice	16
Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties	16
Properties of transglutaminase‐induced myofibrillar/wheat gluten gels	16
Comparative study of the effects of ultrasonic power on the structure and functional properties of gliadin in wheat and green wheat	16
Purification and characterization of a novel angiotensin I‐converting enzyme‐inhibitory peptide derived from Alaska pollack skins	16
Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide	16
Quality chemical analysis of crush–tear–curl (CTC) black tea from different geographical regions based on UHPLC‐Orbitrap‐MS	16
Consumer preferences for the color of unprocessed animal foods	16
Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi‐spectroscopic methods and molecular docking	16
Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils	15
Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion	15
Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder	15
Characterization of key odor‐active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography–olfactometry, aroma reconstitution, and omission tests	15
Dietary supplementation with mung bean coat alleviates the disorders in serum glucose and lipid profile and modulates gut microbiota in high‐fat diet and streptozotocin‐induced prediabetic mice	15
High prevalence of multidrug resistant Escherichia coli isolated from fresh vegetables sold by selected formal and informal traders in the most densely populated Province of South Africa	15
Protective role of ergothioneine isolated from Pleurotus ostreatus against dextran sulfate sodium‐induced ulcerative colitis in rat model	15
Effect of starch concentration and resistant starch filler addition on the physical properties of starch hydrogels	15
Roast level and brew temperature significantly affect the color of brewed coffee	15
Effect of ball milling‐assisted glycosylation modification on the structure and foaming property of egg white protein	15
The addition of alpha amylase improves the quality of Chinese dried noodles	15
Positive intervention of insoluble dietary fiber from defatted rice bran on hyperlipidemia in high fat diet fed rats	15
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	15

Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin	15
Policosanol alleviates hepatic lipid accumulation by regulating bile acids metabolism in C57BL6/mice through AMPK–FXR–TGR5 cross‐talk	15
In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins	15
Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum	15
Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium	15
Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread	14
Bioavailability and antioxidant activity of nanotechnology‐based botanic antioxidants	14
Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber	14
Optimizing extraction method of aroma compounds from grape pomace	14
Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance	14
Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste	14
Molecular weight effects of low acyl gellan gum on antioxidant capacity and rheological properties	14
The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking	14
Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance	14
Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation	14
Evaluation of the efficacy of probiotic VSL#3 and synbiotic VSL#3 and yacon‐based product in reducing oxidative stress and intestinal permeability in mice induced to colorectal carcinogenesis	14
Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging	14
Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage	14
Pollution level and risk assessment of lead, cadmium, mercury, and arsenic in edible mushrooms from Jilin Province, China	14
Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer	14
Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel	14
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	14
A review on pectinase properties, application in juice clarification, and membranes as immobilization support	14
Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.)	14
Identification and molecular mechanism of novel tyrosinase inhibitory peptides from collagen	14
Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components	14
Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)	14
In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes	14
Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats	14
Chicken muscle hydrolysate reduces blood pressure in spontaneously hypertensive rats, upregulates ACE2, and ameliorates vascular inflammation, fibrosis, and oxidative stress	14
Transformations and functional role of starch during potato crisp making: A review	14
Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review	14
Preparation and properties of chitosan‐based bacteriostatic agents and their application in strawberry bacteriostatic preservation	14
Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions	14
Antifungal activities and mechanisms of trans‐cinnamaldehyde and thymol against food‐spoilage yeast Zygosaccharomyces rouxii	14
Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate (Punica granatum L.) cultivars	13
Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits	13
Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology	13
Allergenic components, biocides, and analysis techniques of some essential oils used in food products	13
Food‐induced methemoglobinemia: A systematic review	13
Thermal treatment enhances the α‐glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction pr	13
High‐intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents	13
Anticancer activity of protein fractions from chia (Salvia hispanica L.)	13
Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α‐lactalbumin hydrolysate	13
Dietary low ratio of n‐6/n‐3 polyunsaturated fatty acids improve type 2 diabetes mellitus via activating brown adipose tissue in male mice	13
Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch‐flavonoid prepared by different methods	13
Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy	13
A single‐walled carbon nanotubes‐based electrochemical impedance immunosensor for on‐site detection of Listeria monocytogenes	13
Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities	13
Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage	13
Effects of ginger extract and its major component 6‐gingerol on anti‐tumor property through mitochondrial biogenesis in CD8+ T cells	13
Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss<	13
Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo	13
Characteristic volatiles analysis of Dongbei Suancai across different fermentation stages based on HS‐GC‐IMS with PCA	13
Determination of sugar content in Lingwu jujube by NIR–hyperspectral imaging	13
Characterization of starches obtained from several native potato varieties grown in Cusco (Peru)	13
Effect of high‐pressure treatment and storage temperature on top‐quality (Montanera) Iberian dry‐cured pork sausages (chorizo)	13
Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus)	13
Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties	13
Garlic flavonoids alleviate H2O2 induced oxidative damage in L02 cells and induced apoptosis in HepG2 cells by Bcl‐2/Caspase pathway	13
Optimization of pectinase‐assisted extraction condition of mulberry (Morus alba L.) fruit using response surface methodology and its effect on anthocyanin synthesis pathway‐related metabolites	13
Metabolomics‐based analysis of flavonoid metabolites in Chinese jujube and sour jujube fruits from different harvest periods	13
Consumer acceptance of watermelon flesh‐rind blends and the effect of rind on refreshing perception	13
Investigation of microbial contamination in a chicken slaughterhouse environment	13
Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley	12
Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages	12
Differentiating Pu‐erh raw tea from different geographical origins by1H‐NMR and U‐HPLC/Q‐TOF‐MS combined with chemometrics	12
Protein extraction from cold‐pressed hempseed press cake: From laboratory to pilot scale	12
Effects of air‐impingement jet drying on drying kinetics, color, polyphenol compounds, and antioxidant activities of Boletus aereus slices	12
Nanoparticle‐stabilized encapsulation of borneol and citral: Physicochemical characteristics, storage stability, and enhanced antibacterial activities	12
Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders	12
Anti‐inflammatory peptides and metabolomics‐driven biomarkers discovery from sea cucumber protein hydrolysates	12
Lactic acid production from food waste hydrolysate by Lactobacillus pentosus: Focus on nitrogen supplementation, initial sugar concentration, pH, and fed‐batch fermentation	12
Influence of induction cooking on the flavor of fat cover of braised pork belly	12
Abnormal behavior of chilling injury in postharvest papaya fruit is associated with sugar metabolism	12
Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles	12
Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage	12
Purification and characterization of a fungal laccase expressed in Kluyveromyces lactis suitable for baking	12
Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs	12
Docosahexaenoic acid monoglyceride induces apoptosis and autophagy in breast cancer cells via lipid peroxidation‐mediated endoplasmic reticulum stress	12
Advances in our understanding and distribution of the Cronobacter genus in China	12
Duckweed protein supports the growth and organ development of mice: A feeding study comparison to conventional casein protein	12
When is it safe to eat different broiler chicken tissues after administration of doxycycline and tylosin mixture?	12
Homogenization improves foaming properties of insoluble pea proteins	12
Effects of lycopene intake on HDL‐cholesterol and triglyceride levels: A systematic review with meta‐analysis	12
Preparation, characterization, and antifungal property of the inclusion complex of Litsea cubeba essential oil/hydroxypropyl‐β‐cyclodextrin and its application in preservation of Shatang mandar	12
Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing cond	12
Complexing hemp seed protein with pectin for improved emulsion stability	12
Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction	12
Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour	12
A randomized clinical trial of beetroot juice consumption on inflammatory markers and oxidative stress in patients with type 2 diabetes	12
Collagen peptides from Acaudina molpadioides prevent CCl4‐induced liver injury via Keap1/Nrf2‐ARE, PI3K/AKT, and MAPKs pathways	12
Normal rice flours perform better in gluten‐free bread than glutinous rice flours	12
Characterization of umami compounds in bone meal hydrolysate	12
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field 1H NMR relaxometry study	12