Journal of Food Science

Article	Citations
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	155
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	111
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	82
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae	81
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	78
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	75
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	64
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	55
Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel	53
Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures	52
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	50
Cross‐Correlation and Causality Analysis for Wine Quality: A Stacked Machine Learning Approach	48
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	45
	44
Dynamic variation of the phytochemical and volatile compounds in the pericarp of Citrus reticulata ‘‘Chachi’’ (Rutaceae) during 2 years of storage	43
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	43
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	42
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin	42
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	39
Issue Information ‐ TOC	37
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	36
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	35
In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese	34
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	33
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	33

	33
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	33
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	32
Issue Information	31
Optimization of the extraction of phenolic compounds from the leaves of yerba mate ( Ilex paraguariensis ) through high hydrostatic pressure system using	31
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	31
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	30
A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network	30
Industrial applications of selected JFS articles	30
A hybrid RSM‐BPNN‐GA approach for optimizing ultrasound‐assisted deep eutectic solvents extraction conditions for Mesona chinensis benth. and investigati	30
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	29
Deep eutectic system enhanced oat protein extraction	28
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	28
Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems	28
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	28
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	28
Efficient enzymatic synthesis of theaflavin and its production mechanism	28
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	28
Investigation of non‐ Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	28
Thermal aggregation behavior of egg white protein and blue round scad ( Decapterus maruadsi ) myofibrillar protein	28
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint ( Mentha piperita L.) infusion	27
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	27
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro	27
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	27
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala ( subabul	26
Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein	26
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in H	26
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chro	26
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance	26
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt	25
Drying date plum ( Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	25
Quality analysis of dough and steamed bread under various freezing conditions	25
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	25
The effects of post‐harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato ( Solanum lycopersicum )	25
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice	25
Quantitative detection of heavy metal Cd in vegetable oils: A nondestructive method based on Raman spectroscopy combined with chemometrics	25
Barium Levels in Brazil Nuts: A Global Review of the Literature	24
Research on automatic classification and detection of chicken parts based on deep learning algorithm	24
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch	24
Industrial Applications of Selected JFS Articles	24
Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil	24
Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing cond	24
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	24
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics	23
The Use of Deep Learning in Primary Agricultural Products Freshness Assessment: A Systematic Review	23
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	23
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato ( Solanum lycopersicum L.): An overview	23
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	23
Chlorella vulgaris as a food substitute: Applications and benefits in the food industry	22
Recent advances in halal food authentication: Challenges and strategies	22

Optimization of the Spray‐Drying of the Traditional Ecuadorian Horchata for Developing an Instant Powdered Functional Beverage	22
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	22
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	22
Non‐Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility	21
Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype	21
Impact of Short‐Term Germination on the Nutritional, Physicochemical, and Techno‐Functional Properties of Black Turtle Beans	21
Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa ( Chenopodium quinoa ) Snack	21
A sensitive sandwich enzyme‐linked immunosorbent assay (sELISA) targeted multiple wheat protein fractions for the detection of several cereal grains in processed foods	21
Industrial applications of selected JFS articles	21
Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products	21
Industrial applications of selected JFS articles	20
	20
L‐Alpha‐Glycerylphosphorylcholine (L‐α‐GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects	20
Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey	20
An innovative walnut cracker: Self‐grading and multi‐station extrusion mechanism with high efficiency	20
Announcing the 2025 Outstanding Reviewer Award Winner	20
Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior	20
	20
Issue Information ‐ TOC	20
Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology	19
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	19
Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil	19
Determination of main lipids and volatile compounds in unconventional cold‐pressed seed oils through chromatographic techniques	19
Characterization of a β‐ N ‐acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34	19
Cover Caption	19
Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of f	19
Cover Caption	19
Rapid identification of flaxseed oil based on portable fiber optic Raman spectroscopy combined with an oil microscopy method	19
Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach	19
Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread	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
Polyphenolic Profiles, Antioxidant and α‐Glucosidase Inhibitory Activities of Three SmallFruited Apple Cultivars From Northeast China	19
Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury	19
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening	19
Advancing Nutritional Strategies for Glucocorticoid‐Induced Osteoporosis: Perspectives on Selenium‐Enriched Egg White Protein and Gut–Bone Axis Modulation	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	18
Microstructural characterization of a wheat‐based food material using image analysis and pore network modeling during baking	18
Inactivation kinetics for surrogates of common foodborne pathogens during food residue drying	18
Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin ( Citrus unshiu ) by postharvest heat treatment	18
Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry	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
Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute	18
Glycerol‐Mediated Freeze‐Thaw Stabilization of Probiotic‐Loaded High Internal Phase Emulsions	18
Effect of Microwave Irradiation Assisted With Pre‐Acidification on the Molecular Structure and Emulsification Properties of Quinoa Starch	18
Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum : Optimization, purification, structure characterization, and antio	18
Properties of Sodium alginate‐polysaccharide‐modified selenium nanoparticles and its application in the preservation of fresh‐cut Bamboo shoots ( Pleioblastus amarus	18
Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk	18
A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio	18
Microwave‐assisted enzymatic extraction brings a notably high yield of polysaccharides from mountain Zizania latifolia	18
Deoxynivalenol modulated mucin expression and proinflammatory cytokine production, affecting susceptibility to enteroinvasive Escherichia coli infection	18
Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches	18
Detection of nitrofurans residues in honey using surface‐enhanced Raman spectroscopy	17
Improving the bioactivity of water‐soluble alfalfa saponins using biotransformation	17
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review	17
Black Cricket ( Gryllus assimilis ) Flour, Alone or Combined With Soybean Flour, Enhances Protein Digestibility, Metabolic Health, and Gut Integrity in W	17
Ultra‐Processed Food Intake and Risk of Adverse Liver Outcomes: A Meta‐Analysis	17
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	17
Effects of Hot Air Drying on the Nutritional and Phytochemical Composition of Radish ( Raphanus sativus L.) Microgreens	17
Optimization of a novel vacuum sublimation–rehydration thawing process	17
Structure, physicochemical properties, antioxidant, and hypoglycemic activities of water‐soluble polysaccharides from millet bran	17
Safety assessment of functional oligooctasaccharide riclinoctaose: A pilot study of genotoxicity, acute toxicity, and subchronic toxicity	17
Microwave heating process of moderate‐minced surimi based on multiphase porous media model	17
Chemical composition, antioxidant, and antimicrobial activities of P. roxburghii oleoresin essential oils extracted by steam distillation, superheated st	17
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds	17
Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress‐mediated apoptosis by activating PLC–IP3 pathway in HepG2 cells	17
Annual Reviewer Index: Volume 87	17
Industrial applications of selected JFS articles	17
Soy Protein Hydrolysate Accentuates the Cocoa‐Like Flavor Attributes of Carob‐Based Dark Chocolate	17
Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat	17
Research on traceability strategy of food supply chain considering delay effect	17
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners	17
Impact factor and uncited articles	17
A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk‐Based Formulation	17
In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds	17
Industrial applications of selected JFS articles	16
Industrial applications of selected JFS articles	16
Geographical origin determination of the PDO hazelnut (cv. Giresun Tombul) by chemometric analysis of FT‐NIR and Raman spectra acquired from shell and kernel	16
	16
Issue Information ‐ TOC	16
Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H 2 O	16

Method development and optimization for measuring chymotrypsin and chymotrypsin inhibitor activities	16
Issue Information	16
Dynamic Quality Changes of Large Yellow Croaker ( Pseudosciaena crocea ) During Storage Using Flavoromics	16
The therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats	16
Quality characteristics and cooking‐induced changes on phenolic compounds of dried green tea noodles	16
An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices	16
Integrated transcriptomic and metabolomic analysis reveals the effects and potential mechanism of hydrogen peroxide on pigment metabolism in postharvest broccoli	16
Lipase‐catalyzed preparation of deacidified Buah Merah ( Pandanus conoideus ) oil	16
Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses	16
Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips	15
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation	15
Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment	15
Performance characterization of a traditional wood‐fired pizza oven	15
Antiproliferative and anti‐inflammatory effects of fractionated crude lectins from boiled kidney beans ( Phaseolus vulgaris )	15
Molecular and technical aspects on the interaction of bovine serum albumin with pyrazine derivatives: From molecular docking to spectroscopy study	15
Detection and quantification of miRNA 148a expression in infant formulas	15
A review of the use of numerical analysis in stomach modeling	15
Techno‐Functional, Thermal, Structural, and Morphological Properties of Indian Halim ( Lepidium sativum ) Seed Flour	15
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review	15
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity	15
Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives	15
Lactobacillus alleviated obesity induced by high‐fat diet in mice	15
Distribution of Kinetic and Thermal Processing Parameters Based On α‐Amylase Inactivation Data	15
Custom‐printed microfluidic chips using simultaneous ratiometric fluorescence with “Green” carbon dots for detection of multiple antibiotic residues in pork and water samples	15
Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system	15
Effect of the Addition of Vitamin D 2 ‐Rich Straw Mushroom ( Volvariella volvacea ) Powder on the Doug	15
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology	15
Effect of Inulin and Bacillus coagulans T242 on the Microbiological, Textural, and Physicochemical Properties of Fermented Milk	15
Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing	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
Evaluation of the Technological Properties of Dried Attieke Ferments	15
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis	15
Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products	15
“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention	15
Identification and molecular docking of xanthine oxidase and α‐glucosidase inhibitors in Opuntia ficus‐indica fruit	15
Improved molecular softness of tadalafil hapten enhancing antibody performance in immunoassay: Evidence from computational chemistry	15
Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysa	15
Efficacy of probiotic supplementation in influencing cognitive function in Alzheimer's disease: A systematic review and meta‐analysis	15
Effect of fenugreek ( Trigonella foenum‐graecum L.) seed extract on glycemic index, in vitro digestibility, and physical characterization of wheat (	14
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam	14
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults	14
Antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB‐c mice	14
	14
High‐pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA‐qPCR	14
Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply	14
Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium c	14
Mengding Yellow Bud Polyphenols Protect Against CCl 4 ‐induced Hepatotoxicity in Mice Via Inhibiting Oxidative Stress and Inflammation	14
Microencapsulated Asiatic Pennywort ( Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptabil	14
Utilizing onion peel extract as photosensitizer combined with 405 nm blue light to control Salmonella Typhimurium on eggshells	14
Cover Caption	14
Advances in sensory science: From perception to consumer acceptance	14
Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion	14
Issue Information ‐ TOC	14
Facile production of low‐viscosity mung bean starch through cold plasma treatment: Improvement of film formability	14
Quality Evolution of Turpan Dry Red Wine During Aging Under Controlled Micro‐Oxygenation	14
A boom in manuscript submissions	14
Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat	14
Normal rice flours perform better in gluten‐free bread than glutinous rice flours	14
Application of Molecularly Imprinted Polymers as Separation Tools for Determination of Aflatoxins in Food	14
Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds	14
High‐protein rice flour in the development of gluten‐free pasta	14
Effect of relative humidity on the quality and safety of peeled almond kernels ( Prunus dulcis Mill.) during simulated maritime transport/storage	14
Effect of pulsed light on myofibrillar protein of large yellow croaker ( Pseudosciaena crocea ) during refrigerated storage	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
Tropical Fruit Aroma in White Wines: Exploring the Role of Esters and Thiols in Chardonnay and Sauvignon Blanc Wines	13
Phytochemical profile, bioactivity, and molecular docking studies of natural edible mushrooms grown in Tokat and Sivas provinces of Turkey	13
Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking	13
Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese	13
Effect of ozone treatment on phenylpropanoid metabolism in harvested cantaloupes	13
Editorial board changes	13
Improving shikonin solubility and stability by encapsulation in natural surfactant‐coated shikonin nanoparticles	13
Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems	13
Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins	13
Daily assessment of malting‐induced changes in the volatile composition of barley ( Hordeum vulgare L.), rye ( Secale cereale	13
Automated Coffee Roast Level Classification Using Machine Learning and Deep Learning Models	13
	13
Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice	13
Nutrient content and ultra‐performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and	13
Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions	13
Selenium‐ and zinc‐biofortified bean sprouts improve cognitive dysfunction in aging mice by reducing oxidative stress	13
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea	13
Effect of microbe‐derived antioxidants on intestinal oxidative stress, NLRP3 inflammasome, morphologic structure, and growth performance in weanling piglets	13
Issue Information ‐ TOC	13
Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi	13
Cover Caption	13
Green synthesized TiO 2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii	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
The effects of low FODMAP diet on gut microbiota regulation: A systematic review and meta‐analysis	13
Enhancing dietary analysis: Using machine learning for food caloric and health risk assessment	13
Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far‐infrared drying of Codonopsis pilosula	13
Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ‐polyglutamic acid electrostatic complex	12
Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu	12
Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry ( Aronia melanocarpa )	12
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea	12
Multitarget preservation technologies for chemical‐free sustainable meat processing	12