Journal of the Science of Food and Agriculture

Article	Citations
Pickering emulsion stabilized by casein–caffeic acid covalent nanoparticles to enhance the bioavailability of curcumin in vitro and in vivo	190
Fecal descriptor in honey: indole from a floral source as an explanation	85
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Effect of ultrasonic‐assisted enzymatic extraction on proso millet bran protein: extraction rate, structural and functional properties	78
Effects of dietary Lactococcus lactis Z‐2 on growth, host health and resistance to Aeromonas hydrophila in juvenile common carp (Cyprinus carpio L.)	70
A triphenylamine‐based aggregation‐induced emission active fluorescent probe for fluorescent ink, fingerprint powder, and visual detection of salmon freshness	64
Supplementary effect of whey components on the monascin productivity of Monascus sp.	53
Software‐based screening for efficient sgRNAs in Lactococcus lactis	53
Variation of floret development and grain setting characteristics in winter wheat responses to delayed sowing	45
The regulation function of intestinal microbiota by folate‐producing Lactiplantibacillus plantarumLZ227	45
Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes – a review	42
Hop as a phytogenic alternative to antibiotic growth promoters in poultry production	41
Influence of regional and yearly weather patterns on multi‐mycotoxin occurrence in Austrian wheat: a liquid chromatographic–tandem mass spectrometric and multivariate statistics	40
Tag‐free fluorometric aptasensor for detection of chromium(VI) in foods via SYBR Green I signal amplification and aptamer structure transition	40
A novel method combining deep learning with the Kennard–Stone algorithm for training dataset selection for image‐based rice seed variety identification	40
Fabrication and characterization of bovine serum albumin–phycocyanobilin conjugate: effect on antioxidant and ligand‐binding properties	40
Exploring the therapeutic mechanisms of resveratrol for treating arecoline‐induced malignant transformation in oral epithelial cells: insights into hub targets	39
The effects of environmental factors on the synthesis of water‐soluble Monascus red pigments via submerged fermentation: a review	39
Quantitative evaluation of soil water balance under a ridge‐furrow rainwater harvesting system in Chinese rainfed agroecosystem	37
Pre‐ and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed ‘Crimson Seedless’ grapes during cold storage	37
Purification and characterization of limonin D‐ring lactone hydrolase from sweet orange (Citrus sinensis (L.) Osbeck) seeds	36
Enhanced antioxidant capacity of lipoic acid in different food systems through lipase‐mediated esterification with phytosterols	36
Identification of a thermostable cellobiose 2‐epimerase from Caldicellulosiruptor sp. Rt8.B8 and production of epilactose using Bacillus subtilis	36
Health benefits of legume seeds	36
Temperature‐dependent alcohol acyltransferase reactions as the main enzymatic way to produce short‐chain (C4–C8) and medium‐chain (C9–C13) esters over the whole Daqu‐makin	34

Agronomic biofortification of forage crops with zinc and copper for enhancing nutritive potential: a systematic review	34
Preparation of astaxanthin‐loaded composite micelles with coaxial electrospray technology for enhanced oral bioavailability and improved antioxidation capability	34
Effect of solvent composition on the extraction of proteins from hemp oil processing stream	34
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Effects of wilting during a cloudy day and storage temperature on the fermentation quality and microbial community of Napier grass silage	32
Hydrogen‐rich water alleviates chilling injury‐induced lignification of kiwifruit by inhibiting peroxidase activity and improving antioxidant system	32
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Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein	31
Detection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics	31
Advances in detecting fruit aroma compounds by combining chromatography and spectrometry	30
Molecular mechanism of high‐production tannase of Aspergillus carbonariusNCUF M8 after ARTP mutagenesis: revealed by RNA‐seq and molecular docking	30
TiO2 nanoparticles combined with polystyrene nanoplastics aggravated reproductive toxicity in female mice via exacerbating intestinal barrier disruption	29
Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets	29
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Apple polyphenol biotransformation using probiotics in vitro and dynamic simulated digestion by bionic rats	28
Bioethanol production from sorghum grain with Zymomonas mobilis: increasing the yield and quality of raw distillates	28
Physicochemical properties of wooden breast‐extracted myosin and rheological properties of its heat‐induced gel	28
Effects of cereal grain cell wall composition and structure on starch digestion	28
Effect of splenic transfer factor on the development of intestinal mucosal barrier in laying hens	28
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Power ultrasound enhanced the flavor quality of tomato juice	27
Adding genistein or luteolin decreased the yield of citrinin and without reducing pigments in yam solid‐fermentation by Monascus	27
Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees	27
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Method validation for detection of afidopyropen and M440I007 in tea	27
Exploring the anti‐inflammatory effects of microencapsulated probiotic bacteria: in vivo and in vitro evaluation in healthy mouse models	27
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The essential oil of the condiment species Clinopodium thymifolium (Scop.) Kuntze: new natural products and seasonal variation	27
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JSFA Reports: Improving our service to authors	27
Design of glucono‐δ‐lactone‐induced pinto bean protein isolate/κ‐carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior	27
Digestive properties of half‐fin anchovy hydrolysates/glucose Maillard reaction products and modulation effects on intestinal microbiota	27
Nuclear magnetic resonance‐based chemical signature and nutritional discrimination of Macrotyloma uniflorum accessions from the alpine Himalayas	27
Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas	26
Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter	26
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Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms	26
Ferulic and coumaric acid in corn and soybean meal‐based diets and in feces from pigs fed these diets	26
Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentumR6 isolated from Harbin dry sausages and molecular docking betwe	25
Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle‐yak meat	25
Monitoring residue levels and dietary risk assessment of thiamethoxam and its metabolite clothianidin for Chinese consumption of Chinese kale	24
Inhibitory potential of phenolic compounds of Thai colored rice (Oryza sativa L.) against α‐glucosidase and α‐amylase through in vitro and in silico studies	24
Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp	24
Enhanced oral bioavailability and anti‐hyperuricemic activity of liquiritin via a self‐nanoemulsifying drug delivery system	24
Optimum growth and quality of the edible ice plant under saline conditions	24
Identification of sensory properties driving consumers' liking of commercially available kale and arugula	24
The anti‐fatigue activity of corn peptides and their effect on gut bacteria	23

Physicochemical characterization and identification of major linear epitopes of sarcoplasmic calcium‐binding protein (SCP) allergen from Pacific oyster (Crassostrea gigas)	23
Effects of vacuum packaging storage of minimally processed cassava roots at various temperatures on microflora, tissue structure, starch extraction by wet milling and granule quality	23
Cellular antioxidant mechanism of mannan‐oligosaccharides involving in enhancing flesh quality in grass carp (Ctenopharyngodon idella)	23
Effect of heat treatment on protein quality of rapeseed protein isolate compared with non‐heated rapeseed isolate, soy and whey protein isolates, and rice and pea protein concentrates	23
Nutrient expert system optimizes fertilizer management to improve potato productivity and tuber quality	23
Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmon	23
Effects of 25‐hydroxyvitamin D3 on growth performance, serum parameters, fecal microbiota, and metabolites in weaned piglets fed diets with low calcium and phosphorus	23
Oilseed rape (Brassica napus): the importance of aminopeptidases in germination under normal and heavy metals stress conditions	23
Grapevine red blotch virus alters grape skin cell‐wall composition impacting phenolic extractability during winemaking	22
The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies	22
Economic analysis and drying kinetics of a geothermal‐assisted solar dryer for tomato paste drying	22
Molecular insights into α‐glucosidase inhibition and antiglycation properties affected by the galloyl moiety in (−)‐epigallocatechin‐3‐gallate	22
Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)	21
Development of a microecologic product from Lactobacillus rhamnosus based on silica	21
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Sensory profiling and consumer evaluation of solar dried tomato powder in Ghana	21
Structure andin vitrodigestion characteristics of skim goat milk protein during processing: effects of fat separation	21
Soy protein increases cognitive level in mice by modifying hippocampal nerve growth, oxidative stress, and intestinal microbiota	21
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The antimicrobial and bioactive properties of lactobionic acid	21
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Proteomic analysis of metabolic mechanisms associated with fatty acid biosynthesis during Styrax tonkinensis kernel development	20
Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin	20
The measurement of molecular interactions, structure and physical properties of okara cellulose composite hydrogels using different analytical methods	20
Mitigation of the effect of drought on growth and yield of pomegranates by foliar spraying of different sizes of selenium nanoparticles	20
Investigation on the emulsification mechanism in aqueous enzymatic extraction of edible oil from Schizochytrium sp.	20
Protective effects of Capsicum fruits and their constituents on damage in TNF‐α‐stimulated human dermal fibroblasts	20
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The severity and yield effects of the chocolate spot disease in faba bean affected by intercropping and nitrogen input	20
UPLC‐Q‐TOF‐MS and NMR identification of structurally different A‐type procyanidins from peanut skin and their inhibitory effect on acrylamide	20
Treatments of heating and ultrasound improve the inhibition of gallocatechin gallate on tyrosinase	20
Study of the thermal stability of γ‐oryzanol present in rice bran oil over time	20
Phosphatidylglucose alleviates atherosclerosis by increasing cholesterol alienation to bile acids and cholesterol efflux in ApoE−/− mice	20
Physicochemical properties, antioxidant activities and in vitro sustained release behaviour of co‐encapsulated liposomes as vehicle for vitamin E and β‐carotene	20
Effect of ultrasonic frequency on the structural and functional properties of pea protein isolation	20
Annual protein yield and extractable protein potentials in three legumes and two grasses	20
Conversion of drylands to paddy fields on former wetlands restores soil organic carbon by accumulating labile carbon fractions in the Sanjiang Plain, northeast China	19
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Natural versus conventional production of Spanish white wines: an exploratory study	19
Fertilization time of slow‐release fertilizer affects the physicochemical properties of starch from spring‐sown waxy maize	19
Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds	19
Sciadonic acid ameliorates cyclophosphamide‐induced immunosuppression by modulating the immune response and altering the gut microbiota	19
Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread	19
Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment	19
Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate‐xylose conjugates obtained from the Maillard reaction by ultrasound‐assisted wet heating in a natu	19
Effects of sheep whey protein combined with Fu brick tea polysaccharides and stachyose on immune function and intestinal metabolites of cyclophosphamide‐treated mice	19
Transcriptomic characterization of the response to a microalgae extract in Arabidopsis thaliana and Solanum lycopersicum	19
Physicochemical properties of esterified/crosslinked quinoa starches and their influence on bread quality	19
Changes in the expression of genes encoding xanthophyl acyltransferases during the postharvest ripening of avocado (Persea americana) fruit	18
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Fabrication of composite hydrogels by sonication‐assisted assembly of okara cellulose nanofibers and chitosan: structure and properties	18
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)	18
EResNet‐SVM: an overfitting‐relieved deep learning model for recognition of plant diseases and pests	18
Screening and application of purine degrading Limosilactobacillus fermentum LF‐1 from Huangjiu fermentation broth	18
Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of Astragalus	18
An adaptive spacing of root‐zone hole fertilization to improve production and fertilizer utilization of rapeseed	18
Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners	18
Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process	18
Synergistic improvement of quinoa protein heat‐induced gel properties treated by high‐intensity ultrasound combined with transglutaminase	17
Lactobacillus paracaseiTK1501 fermented soybeans alleviate dextran sulfate sodium‐induced colitis by regulating intestinal cell function	17
Effect of Lacticaseibacillus paracasei K56 with galactooligosaccharide synbiotics on obese individuals: an in vitro fermentation model	17
Chitosan‐coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol	17
Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp	17
Formulation of a probiotic product using Almond gum	17
Surfactant‐free oleogel‐based emulsion stabilized by co‐assembled ceramide/lecithin crystals with controlled digestibility	17
The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods	17
Thermostable ficin from jelly fig (Ficus pumila var. awkeotsang) latex: purification, identification and characterization	17
Enhancement of anthocyanin and chromatic profiles in ‘Cabernet Sauvignon’ (Vitis vinifera L.) by foliar nitrogen fertilizer during veraison	17
Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel	17
Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study	17
Effect of theaflavins on the quality of large yellow croaker (Larimichthys crocea) during refrigerated storage	17
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour	17
Transcriptome analysis reveals genes related to the synthesis and metabolism of cell wall polysaccharides in goji berry (Lycium barbarum L.) from various regions	17
Synthesis and physicochemical characterization of rhamnolipid fabricated fucoxanthin loaded bovine serum albumin nanoparticles supported by simulation studies	17
Mannosylerythritol lipids as green pesticides and plant biostimulants	17
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Effect of in vitro simulated digestion on the physicochemical properties and pancreatic lipase inhibitory activity of fucoidan	17
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Multiple amino acid supplementations to reduce dietary protein for pigs during early and late finisher periods under commercial conditions	16
Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation	16
W/O/W Pickering emulsions stabilized by complex modified phycocyanin	16
Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread	16
Highly efficient isolation and purification of high‐purity tea saponins from industrial camellia oil production by porous polymeric adsorbents	16
Palmitoleic acid‐rich oleaginous yeast Scheffersomyces segobiensis DSM 27193 exerts anti‐obesity effects by ameliorating hepatic steatosis and adipose tissue hypertrophy	16
Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yun	16
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Fungal community and toxigenic taxa in chestnut fruits in postharvest conditioning process and storage	16
Extraction and physicochemical characterization of native and broiler chicken feet gelatin	16
Dietary chitooligosaccharide supplementation improves mineral deposition, meat quality and intramuscular oxidant status in broilers	16
Estimation of wheat crop production using multispectral information fusion	16
Fabrication of myristic acid–potato starch complex nanostructures and assessment of their cytotoxic behavior	16
Increase in colour stability of pomegranate juice against 5‐hydroxymethylfurfural (HMF) through copigmentation with phenolic acids	16
Extrusion puffing as a pretreatment method to change the surface structure, physicochemical properties and in vitro protein digestibility of distillers dried grains with solubles	16
In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips	16
Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high‐speed shear homogenization technology	16
A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract	16
Effect of nitrogen fertilizer on the quality traits of Indica rice with different amylose contents	16
A new method for quantification of tomatine‐enriched extracts	15
A mini‐review on egg waste valorization	15
Analysis of starch structure and functional properties of tetraploid wheat (Triticum turgidum L.) with differing waxy protein composition	15
In vitro anti‐obesity activity by pancreatic lipase inhibition ‐ Simple HPLC approach using EVOO as natural substrate	15
Relevant characteristics of food products based on alternative proteins according to European consumers	15
Wheat grain phenolics: a review on composition, bioactivity, and influencing factors	15
Hyperspectral technique combined with stacking and blending ensemble learning method for detection of cadmium content in oilseed rape leaves	15
A novel cellobiose 2‐epimerase from anaerobic halophilic Iocasia fonsfrigidae and its ability to convert lactose in fresh goat milk into epilactose	15
Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work	15
Early sowing can boost grain production by reducing weed infestation in organic no‐till wheat	15
Selenium exerts protective effects against heat stress‐induced barrier disruption and inflammation response in jejunum of growing pigs	15
The ideal harvest time for seed production in maize (Zea mays L.) varieties of different maturity groups	15
Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice	15
Vitamin A alleviates heat stress‐induced damage to hair follicle development in Rex rabbits	15
Preventive effect of tilapia skin collagen hydrolysates on ulcerative colitis mice based on metabonomic and16 S rRNAgene sequencing	15
Rheological and textural properties of goat's milk set‐type yoghurt as affected by heat treatment, transglutaminase addition and storage	15
Effects of ethylene on berry ripening and anthocyanin accumulation of ‘Fujiminori’ grape in protected cultivation	15
Discovery and characterization of a novel carbohydrate‐binding module: a favorable tool for investigating agarose	15
Synergetic effects and inhibition mechanisms of the polysaccharide‐selenium nanoparticle complex in human hepatocarcinoma cell proliferation	15
Protective effect of Limosilactobacillus reuteri‐fermented yogurt on mouse intestinal barrier injury induced by enterotoxigenic Escherichia coli	14
Isolation and identification of angiotensin‐converting enzyme inhibitory peptides from Tartary buckwheat albumin	14
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration	14
Purification and identification of a novel hypotensive and antioxidant peptide from porcine plasma	14
Rapeseed plant: biostimulation effects of plant growth‐promoting Actinobacteria on metabolites and antioxidant defense system under elevated CO2 conditions	14
Increasing the efficiency of cumin essential oil extraction using cold plasma pretreatments	14
Comparative evaluation for phytochemical composition and regulation of blood glucose, hepatic oxidative stress and insulin resistance in mice and HepG2 models of four typical Chinese	14
Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria	14
Does harvesting Urochloa and Megathyrsus forages at short intervals confer an advantage on cumulative dry matter yields and quality?	14
Fabrication and characterization of soy protein isolation–ferulic acid antioxidant hydrogels	14
Mulberry leaf and konjac compound powder improves the metabolic capacity of old mice on a high‐protein diet by regulating the structure of the intestinal microbiota	14
Intermittent dilution of dietary digestible lysine lowers the incidence of white striping by suppressing the growth, lipid synthesis, and muscle damage in broiler chickens	14
Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure	14
Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria	14
Ridge cropping and furrow irrigation pattern improved spring maize (Zea mays L.) yield and water productivity in Hetao irrigation area of north‐western China	14
Quality characteristics of semi‐glutinous japonica rice cultivated in the middle and lower reaches of the Yangtze River in China	14
Different diagnostic approaches for the characterization of the fungal community and Fusarium species complex composition of Italian durum wheat grain and correlation with secondary metabolite	14
Stale bread waste recycling as ingredient for fresh oven‐baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility	14
μ‐PESI‐based MS profiling combined with untargeted metabolomics analysis for rapid identification of red wine geographical origin	14
Effects of hexanoic acid on microbial communities, fermentation, and hygienic quality of corn silages infested with toxigenic fungi	14
Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage	14
Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results	14
In vitro digestion and colonic fermentation characteristics of media‐milled purple sweet potato particle‐stabilized Pickering emulsions	14
Investigating particle‐size‐induced changes in composition, physical, rheological, and bioactive properties of black tea powder	14
Comprehensive responses of aroma production in ‘Benihoppe’ strawberry to low oxygen associated with the changes of key gene expressions and energy levels	14
Understanding the flavor signature of the rice grown in different regions of China via metabolite profiling	14
Correlation between microbial communities and key odourants in fermented capsicum inoculated with Pediococcus pentosaceus and Cyberlindnera rhodanensis	14
Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria	14
Comparative metabolomic analysis and antigenicity comparison of cow milk and enzymatically treated cow milk	14
Optimization of extraction for efficient recovery of kenaf seed protein isolates: evaluation of physicochemical and techno‐functional characteristics	13
Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound‐assisted alkaline extraction and isoelectric precipitation	13
Selecting an optimal sorghum cultivar can improve nitrogen availability and wheat yield in crop rotation	13
Prediction of mechanical extraction oil yield of new sunflower hybrids: artificial neural network model	13
Phosphorylated walnut protein/chitosan nanocomplexes as promising carriers for encapsulation of caffeic acid phenethyl ester	13
Joint modeling of longitudinal and survival data for the evaluation of the impact of irrigation systems on the time until the occurrence of phoma leaf spot in Arabica coffee plants	13
Screening of probiotic Lactobacillus to reduce peanut allergy and with potential anti‐allergic activity	13
Exploring the extraction, functional properties, and industrial applications of papain from Carica papaya	13
Impact of calcium‐reinforcement on stability, bioavailability, and bioactivity of quercetin‐loaded zein/alginate‐pectin nanoparticles	13
Is malting an absolute must? Native triticale as a stand‐in for barley malt in the brewing process	13
High‐yield rice with rich nutrition and low toxicity can be obtained under potato–rice cropping system	13
Accelerated oxygenation for the production of fortified (mystelle‐type) sweet wines: effects on the chemical and flavor profile	13
Phenolics and spectroscopy: challenges and successful stories in the grape and wine industry	13
Yeast or water: producing wine with lower alcohol levels in a warming climate: a review	13
Complex bio‐nanoparticles assembled by a pH‐driven method: environmental stress stability and oil–water interfacial behavior	13
Metabolic regulation mechanism of fucoidan via intestinal microecology in diseases	13
Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch	13
Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb	13
Exploring Tenebrio molitor as a source of low‐molecular‐weight antimicrobial peptides using a n in silico approach: correlation of molecular features and molecular	13
Spent coffee grounds as an alternative fertilizer: impact on bioaccessibility of antioxidants and commercial quality of lettuce	13
Effects of soybean insoluble dietary fiber and CaCl2 on the structure and properties of low‐moisture extruded products	13
Ameliorative effect of Lactobacillus plantarumCCFM8661 on oleic acid‐induced acne: integrated gut microbiota link to acne pathogenesis	13
Determination, dissipation dynamics, terminal residues and dietary risk assessment of thiophanate‐methyl and its metabolite carbendazim in cowpeas collected from different locations in China under fie	13
Use of a purified β‐glucosidase from coral‐associated microorganisms to enhance wine aroma	13
Taste the emotions: pilot for a novel, sensors‐based approach to emotional analysis during coffee tasting	13
Characterization and monitoring of changes during lactation in the profile of multiple bioactive compounds of milk from grazing mares	13
Optimizing the winemaking process: NIR spectroscopy and e‐nose analysis for the online monitoring of fermentation	13