Journal of Food Science

Article	Citations
Using hot steam exposure to reveal mechanical properties of spaghetti beams and columns	123
Methods to perform risk‐based inspections of food companies	92
Sweet cherry phenolics revealed to be promising agents in inhibiting P‐glycoprotein activity and increasing cellular viability under oxidative stress conditions: in vitro and in silico study	86
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	78
Serving the industry	73
Cover Caption	54
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	46
Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice	45
Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, characterization, and controlled release	44
Aggregated health risk assessment of perfluoroalkyl acids migrated from convenience food contact materials	44
Low‐calorie d‐allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake	42
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	42
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	41
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	40
Efficacy of Lacticaseibacillus paracasei fermented milk on a model of constipation induced by loperamide hydrochloride in BALB/c mice	40
Development of a magnetic separation method for rapid isolation and enrichment of bacteria in raw pork using chitosan functionalized magnetic Fe3O4@MIL‐100(Fe) composites	35
Pulsed light treatment of whole white button mushroom (Agaricus bisporus): Kinetics and mechanism of microbial inactivation and storage study	34
Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf‐life extension of bell peppers (Capsicum annuum)	33
Sulfated Chinese yam polysaccharide exert anti‐inflammatory potential via MAPK/NF‐κB signaling pathways in a co‐culture system and LPS‐induced acute inflammatory mice model	33
Variations in quality attributes of pulsed light‐treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C)	33
Research on automatic classification and detection of chicken parts based on deep learning algorithm	32
Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity	32
Issue Information	31
Gelation characteristics of partially purified myofibrillar proteins extracted from commercially harvested Indian mackerel and threadfin bream	30
Industrial applications of selected JFS articles	30

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation	30
Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt	29
Apricot polysaccharides as new carriers to make curcumin nanoparticles and improve its stability and antibacterial activity	29
Issue Information ‐ TOC	28
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Cover Caption	27
Optimizing extraction conditions and isolation of bound phenolic compounds from corn silk (Stigma maydis) and their antioxidant effects	26
Antitumor activity of a whey peptide‐based enteral diet in C26 colon tumor‐bearing mice	26
One year anniversary	26
Evaluation of bioactive low‐density polyethylene (LDPE) nanocomposite films in combined treatment with irradiation on strawberry shelf‐life extension	26
Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste)	25
Facile synthesis of gold nanostars for the duplex detection of pesticide residues in grapes using SERS	25
Rhubarb powder: Potential uses as a functional bread ingredient	25
Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch	24
Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentatio	24
Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation	24
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice	24
Metabolomic profiling of the nutritional components of chicory leaves following heat processing	24
Industrial applications of selected JFS articles	23
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Industrial applications of selected JFS articles	23
Cover Caption	23
Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism	22
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	22
Aichi virus inactivation by heat in 2‐ml glass vials	22
Cover Caption	22
Issue Information ‐ TOC	22
Microbiological and mycotoxicological analyses of processed cereal‐based complementary foods for infants and young children from the German market	21
Ethylene production and antioxidant potential of five peach cultivars during maturation	21
Cover Caption	21
Comparison of chemical characterization and oxidative stability of Lycium barbarum seed oils: A comprehensive study based on processing methods	21
Issue Information ‐ TOC	21
How do trained panelists characterize baby leafy greens? A comparison of descriptive analysis and Napping	21
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce	21
Cover Caption	21
Feasibility study on early identification of freshness decay of fresh‐cut kiwifruit during cold chain storage by Fourier transform‐near infrared spectroscopy combined with chemometrics	20
In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls	20
Inhalation of low‐dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet‐induced obese rats	20
Investigation of non‐Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	20
Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing	20
Transcriptomic analysis reveals ozone treatment delays kiwifruit postharvest softening by modulating cell wall metabolism	20
Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio	20
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	20
ReX Submission Platform	20
In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder	20
Consumer perceptions and antioxidant profiling of acidified cold‐brewed sorghum bran beverages	19
Insight into a natural novel histidine decarboxylase gene deletion in Enterobacter hormaechei RH3 from traditional Sichuan‐style sausage	19
AI and scholarly publishing	19
Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures	19

Occurrence and dietary exposure assessment of pentachlorophenol in livestock, poultry, and aquatic foods marketed in Guangdong Province, China: Based on food monitoring data from 2015 to 2018	19
Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch	19
Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages	19
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization	19
Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier	19
Protective role of ergothioneine isolated from Pleurotus ostreatus against dextran sulfate sodium‐induced ulcerative colitis in rat model	19
Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co‐gelation properties with egg white protein	19
Issue Information	19
Mineral content, fatty acid composition, and volatile compounds of gluten‐free tarhana formulated with different cereal and pulse flours	18
Separation of principal component dihydromyricetin from Ampelopsis grossedentata by high‐speed counter‐current chromatography and its interaction with corn starch	18
Preparation and characterization of octenyl succinic anhydride‐modified ginkgo seed starch with enhanced physicochemical and emulsifying properties	18
Industrial applications of selected JFS articles	18
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	18
Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour	18
The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage	17
The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd	17
A pilot study on the effect of formulation and individual muscle mass on vitamin C absorption in randomized clinical study	17
Effect of cinnamon essential oil dietary supplementation on the growth, fatty acid composition, and meat quality of tilapia	17
Tanner Awards for the Most‐Cited Articles of 2019	17
Government Mandates on Open/Public Access	17
Enhanced water dispersibility and Caco‐2 cell monolayer permeability of quercetin by complexation with casein hydrolysate	17
Anti‐inflammatory properties of an aldehydes‐enriched fraction of grapefruit essential oil	17
Evaluation on antiosteoporosis of collagen peptides prepared by immobilized protease with eggshell membrane	17
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	17
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Annual Reviewer Index: Volume 86	16
Microencapsulation of fish oil by spray drying, spray freeze‐drying, freeze‐drying, and microwave freeze‐drying: Microcapsule characterization and storage stability	16
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	16
Issue Information ‐ TOC	16
Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough	16
Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product	16
Gluten‐free pasta as an alternative in the diet of patients with celiac disease	16
Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC‐MS/MS, HS‐SPME‐GC‐MS, and HS‐GC‐IMS	16
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Industrial applications of selected JFS articles	16
Optimizing niger seed (Guizotia abyssinica) oil quality: A comprehensive analysis of infrared‐heat induced changes in bioactive profile, physiochemical attributes, and oxidative stability	16
Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS–TD–GC–MS	15
Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil	15
Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules	15
Elucidation of heavy metal content, phenolic profiles, and antioxidant activities of kale (Brassica oleracea L. var. acephala) and arugula (Brassica eruca L.) grown in urban gardens in I	15
Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application	15
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate	15
Vegetable soybean (Glycine max (L.) Merr.) leaf extracts: Functional components and antioxidant and anti‐inflammatory activities	15
On optimum dynamic temperature profiles for thermal inactivation kinetics determination	15
Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying	15
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	15
Tanner Awards for the most‐cited articles of 2021	15
A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods	15
Effect of linolenic acid on triterpenoids production by the liquid fermentation of Antrodia cinnamomea	15
Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage	15
Effects of isoflavone‐rich red clover extract on blood glucose level: A randomized, double‐blind, placebo‐controlled trial	15
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics	15
Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate	15
Formation and molecular dynamics simulation of inclusion complex of large‐ring cyclodextrin and 4‐terpineol	15
Detection, quantification, and characterization of Salmonella enterica in mango, tomato, and raw chicken purchased in the central region of Mexico	14
Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour	14
Industrial applications of selected JFS articles	14
The chemistry and sensory characteristics of new herbal tea‐based kombuchas	14
Enhanced bioavailability and anti‐hyperglycemic activity of young apple polyphenols by complexation with whey protein isolates	14
Transcriptomic analysis of the effect of shaking and tumbling degree on quality formation of Wuyi rock tea	14
Thermal stability and interfacial rheology of whey protein–corn oil emulsions: The effect of l‐arginine fortification	14
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Shelf life enhancement technique of Musa acuminata in a controlled environment and optimization of process parameters affecting shelf life using genetic algorithm	14
A comparative metabolomic investigation of different sections of Sicilian Citrus x limon (L.) Osbeck, characterization of bioactive metabolites, and evaluation of in vivo toxicity on zebrafish	14
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	14
Promoting lipid oxidation and release of volatiles of pork fat pulp by lipase, blue light with riboflavin in liquor immersion	14
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	14
Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages	14
Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compounds	14
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	14
Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor	14
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	14
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	14
l‐Arginine treatment maintains postharvest quality in blueberry fruit by enhancing antioxidant capacity during storage	14
Pharmacological effects and safety of Andrographis paniculata (Burm.f.) Nees	14
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	14
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	13
Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics	13
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods	13
Effects of eugenol on physicochemical properties of sturgeon skin collagen–chitosan composite membrane	13

Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice	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
Preparation and physicochemical stability of tomato seed oil microemulsions	13
Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions	13
Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry	13
Quality analysis of dough and steamed bread under various freezing conditions	13
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging	13
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	13
Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments	13
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein	13
Characterization of starches obtained from several native potato varieties grown in Cusco (Peru)	13
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	13
Thermal processing implications on microplastics in rainbow trout fillet	13
A stable and sensitive enzyme‐linked immunosorbent assay (ELISA) for the determination of metsulfuron‐methyl residues in foods	13
Ultra‐processing should be understood as a holistic issue, from food matrix, to dietary patterns, food scoring, and food systems	13
Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model	13
Improving the chemical and sensory characteristics of red and white wines with pectinase‐producing non‐Saccharomyces yeasts	13
Announcing the 2024 Winner of the Kroger Outstanding Reviewer Award	13
Detection and identification of marine fish mislabeling in Guangzhou's supermarkets and sushi restaurants using DNA barcoding	13
Extraction of phenolic compounds from the shells of pecan nuts with cytotoxic activity through apoptosis against the colon cancer cell line HT‐29	13
Differential effects of phenolic extracts from red‐fleshed apple peels and flesh induced G1 cell cycle arrest and apoptosis in human breast cancer MDA‐MB‐231 cells	13
SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor	13
Detection of early bruises in apples using hyperspectral imaging and an improved MobileViT network	12
Structure, antioxidant properties, and protective effects on DNA damage of exopolysaccharides from Clostridium butyricum	12
Comparative study on structure, properties, functions, and in vitro digestion characteristics of dietary fiber from Chinese chestnut prepared by different methods	12
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	12
Differentiation and classification of Chinese Luzhou‐flavor liquors with different geographical origins based on fingerprint and chemometric analysis	12
Loadings of lycopene in emulsion and sodium alginate–K‐carrageenan composite systems: Preparation, characterization, bioaccessibility, and kinetics	12
Attitudes toward artificial meat in Arab countries	12
Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein	12
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	12
The evaluation of the nutritional quality of common wild edible fungi in Yunnan Province	12
Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)	12
Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion	12
Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety	12
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Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks	12
Optimization of extraction process of polysaccharide from Phylloporia fontanesiae and its simulated digestion in vitro	12
Solving the delivery of Lactococcus lactis: Improved survival and storage stability through the bioencapsulation with different carriers	12
Impact of synbiotics on disease activity in systemic lupus erythematosus: Results from a randomized clinical trial	12
Chlorella vulgaris as a food substitute: Applications and benefits in the food industry	12
Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch‐flavonoid prepared by different methods	12
Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air‐dried pumpkin	12
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	12
Effects of hot‐air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves	12
Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods	12
Phenolic, flavonoid, and β‐carotene contents of provitamin A cassava hydrolysate with free and encapsulatedLactobacillus rhamnosus GGimproves antioxidant biomarkers in kidney, heart and liver o	12
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice	12
Protective effects of ginsenoside Rc against acute cold exposure‐induced myocardial injury in rats	12
Modulation of adzuki (Vigna angularis) bean milk analog substrates and metabolites through singular and/or combined treatment of germination and lactic acid fermentation	12
Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems	12
Analysis and control of hybrid convection‐radiation drying systems toward energy saving strategy	12
Characterization and peptide identification of umami fractions from rusip—a traditional fermented anchovy product	12
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	12
Jerked beef as an ultraprocessed convenience food: Desalting strategies to minimize the impact on lipid and protein oxidation	12
Full‐surface defect detection of navel orange based on hyperspectral online sorting technology	12
Cytotoxicity, structural, conformational, and techno‐functional properties of α‐lactalbumin nanostructured aggregates	12
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	12
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	12
Selenium‐enriched peptides isolated from Cardamine violifolia are potent in suppressing proliferation and enhancing apoptosis of HepG2 cells	12
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	12
Microwave irradiation of guar seed flour: Effect on anti‐nutritional factors, phytochemicals, in vitro protein digestibility, thermo‐pasting, structural, and functional attributes	12
Influences of serving temperatures on human perceived spiciness intensity of commercial spicy sauces	12
Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt	12
Development of reduced‐fat eggless mayonnaises using clove basil and sweet basil seed mucilages	12
Purification and characterization of a novel cypermethrin‐hydrolyzing esterase from Bacillus licheniformis B‐1	12
Metabolites and chemometric study of Perilla (Perilla frutescens) from different varieties and geographical origins	11
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	11
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	11
Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle	11
Impact of microorganisms on key processes of organic acid metabolism during the occurrence and disappearance of paocai pellicle	11
Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage	11
Synergistic effect of high hydrostatic pressure, allyl isothiocyanate, and acetic acid on the inactivation and survival of pathogenic Escherichia coli in ground chicken	11
Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use	11
Production of a novel milk‐clotting enzyme from solid‐substrate Mucor spp. culture	11
Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions	11
Fabrication and characterization of ethyl acetate–hydroxypropyl‐β‐cyclodextrin inclusion complex	11
A recoverable hydrophilic deep eutectic solvent for efficient extraction of polyphenolic compounds from raspberry root	11
The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review	11
Applying text mining to identify relevant literature in food science: Cold denaturation as a case study	11
Milk protein hydrolysates obtained with immobilized alcalase and neutrase on magnetite nanoparticles: Characterization and antigenicity study	11
Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum	11
Recent advances in halal food authentication: Challenges and strategies	11
Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate (Punica granatum L.) cultivars	11
Extensive hydrolysis of milk protein and its peptidomic antigenicity analysis by LC–MS/MS	11
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chronic stress	11
Using transglutaminase to cross‐link complexes of lactoferrin and α‐lactalbumin to increase thermal stability	11
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt	11
Optimization of incorporating κ‐Carrageenan‐based gels on improving cloud stability, physical stability, and viscosity of ready‐to‐drink mango juice	11
Influence of post‐harvest physiology on sensory perception, physical properties, and chemical compositions of Moris pineapples (Ananas comosus L.)	11
A rapid method for identification of Lanxangia tsaoko origin and fruit shape: FT‐NIR combined with chemometrics and image recognition	11
Purification and characterization of a novel angiotensin I‐converting enzyme‐inhibitory peptide derived from Alaska pollack skins	10
The imprecision of micronutrient requirement values: the example of vitamin D	10
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	10
Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies	10