Journal of the Science of Food and Agriculture

Article	Citations
Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability	173
Biogenic amines: formation, action and toxicity – a review	130
Mitigation of the effect of drought on growth and yield of pomegranates by foliar spraying of different sizes of selenium nanoparticles	85
Plasma‐activated water production and its application in agriculture	79
Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective	67
Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review	66
Beyond vegetables: effects of indoor LED light on specialized metabolite biosynthesis in medicinal and aromatic plants, edible flowers, and microgreens	55
Response surface methodology as a tool to optimize the extraction of bioactive compounds from plant sources	53
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review	49
Sea buckthorn (Hippophae rhamnoides L.) fermentation liquid protects against alcoholic liver disease linked to regulation of liver metabolome and the abundance of gut microbiota	48
Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed	47
Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce	45
Integrated analysis of machine learning and deep learning in chili pest and disease identification	45
Melatonin as a plant biostimulant in crops and during post‐harvest: a new approach is needed	45
Optimization and characterization of eco‐friendly antimicrobial nanocellulose sheet prepared using carbon dots of white mulberry (Morus alba L.)	42
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties	42
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value	41
Facile extraction and characterization of cellulose nanocrystals from agricultural waste sugarcane straw	39
The sustainability of rice‐crayfish coculture systems: a mini review of evidence from Jianghan plain in China	37
Agricultural practices modulate the bacterial communities, and nitrogen cycling bacterial guild in rhizosphere: field experiment with soybean	37
Microbial community structure, co‐occurrence network and fermentation characteristics of woody plant silage	37
Both living and dead Faecalibacterium prausnitzii alleviate house dust mite‐induced allergic asthma through the modulation of gut microbiota and short‐chain fatty acid production	36
Biopolymer nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients	36
Diagnosis of Alternaria disease and leafminer pest on tomato leaves using image processing techniques	36
Effect of solid‐state fermentation by three different Bacillus species on composition and protein structure of soybean meal	36

Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles	35
The role of feed enzymes in maintaining poultry intestinal health	35
Growth promotion ability of phosphate‐solubilizing bacteria from the soybean rhizosphere under maize–soybean intercropping systems	35
Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin	34
Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise	34
Probiotics‐fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials	34
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	34
Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom	34
Effects of application of rapeseed cake as organic fertilizer on rice quality at high yield level	34
The use of essential oils in chitosan or cellulose‐based materials for the production of active food packaging solutions: a review	33
Pomegranate fruit pulp polyphenols reduce diet‐induced obesity with modulation of gut microbiota in mice	33
Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachi’) under different harvesting and drying conditions	33
Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars	33
Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods	33
Prediction of specialty coffee flavors based on near‐infrared spectra using machine‑ and deep‐learning methods	32
Impact of climate change on wheat grain composition and quality	32
Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties	31
Salt tolerance at vegetative stage is partially associated with changes in grain quality and starch physicochemical properties of rice exposed to salinity stress at reproductive stage	31
Melatonin treatment reduces qualitative decay and improves antioxidant system in highbush blueberry fruit during cold storage	31
Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel	31
Review on factors affecting coffee volatiles: from seed to cup	30
Effects of in‐package atmospheric cold plasma treatment on the qualitative, metabolic and microbial stability of fresh‐cut pears	30
Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae	29
Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle	29
Bioactive compounds of mango (Mangifera indica): a review of extraction technologies and chemical constituents	28
Fermentation performance and nutritional assessment of physically processed lentil and green pea flour	28
Valorization of lignins from energy crops and agro‐industrial byproducts as antioxidant and antibacterial materials	28
What is the role of active packaging in the future of food sustainability? A systematic review	28
Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil	28
Advantages and challenges of Pickering emulsions applied to bio‐based films: a mini‐review	28
Innovative processes in smart packaging. A systematic review	28
Formulation and characterization of zein/chitosan complex particles stabilized Pickering emulsion with the encapsulation and delivery of vitamin D3	27
Bioactive peptides identified from enzymatic hydrolysates of sturgeon skin	27
Wheat grain phenolics: a review on composition, bioactivity, and influencing factors	27
New pectic polysaccharides from Codonopsis pilosula and Codonopsis tangshen: structural characterization and cellular antioxidant activities	27
Phytochemicals and quality level of food plants grown in an aquaponics system	27
Preparation, structural characteristics, and application of taro polysaccharides in food	27
Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents	27
Influence of protein extraction and texturization on odor‐active compounds of pea proteins	27
Chitosan stimulates secondary metabolite production and nutrient uptake in medicinal plant Dracocephalum kotschyi	27
Structural characterisation and bioactivity of polysaccharides isolated from fermented Dendrobium officinale	27
The effect of cross‐linking degree on physicochemical properties of surimi gel as affected by MTGase	27
Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons	27
Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming	27
Wine astringency: more than just tannin–protein interactions	26
Effects of water and salinity stresses on growth, yield, and water use of iceberg lettuce	26
Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying	26
Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating	26
Physical and oxidative stability of astaxanthin microcapsules prepared with liposomes	26
Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract	26

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics	26
Influence of microbial probiotics on ruminant health and nutrition: sources, mode of action and implications	26
Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin	26
Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins	26
Effects of guanidinoacetic acid and complex antioxidant supplementation on growth performance, meat quality, and antioxidant function of broiler chickens	25
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat	25
Natural occurrence of Alternaria mycotoxins in wheat and potential of reducing associated risks using magnolol	25
Oleanolic acid reshapes the gut microbiota and alters immune‐related gene expression of intestinal epithelial cells	25
Research progress on the response of tea catechins to drought stress	25
The anti‐obesity and gut microbiota modulating effects of taxifolin in C57BL/6J mice fed with a high‐fat diet	24
Effect of different thawing methods on the efficiency and quality attributes of frozen red radish	24
Pulse protein ingredient modification	24
Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation	24
On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review	24
Identification of in vitro angiotensin‐converting enzyme and dipeptidyl peptidase IV inhibitory peptides from draft beer by virtual screening and molecular docking	24
Influence of environmental pH on the interaction properties of WP‐EGCG non‐covalent nanocomplexes	24
Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure	24
Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream	24
Resveratrol regulates intestinal barrier function in cyclophosphamide‐induced immunosuppressed mice	24
Novel postharvest processing strategies for value‐added applications of marine algae	24
Lactobacillus plantarum and molasses alter dynamic chemical composition, microbial community, and aerobic stability of mixed (amaranth and rice straw) silage	24
Improved intestinal absorption and oral bioavailability of astaxanthin using poly (ethylene glycol)‐graft‐chitosan nanoparticles: preparation, in vitro evaluation, and pharmacokinetics in rats	24
Moringa oleifera: a valuable insight into recent advances in medicinal uses and pharmacological activities	24
Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream	23
Laminaria japonica fucoidan ameliorates cyclophosphamide‐induced liver and kidney injury possibly by regulating Nrf2/HO‐1 and TLR4/NF‐κB signaling pa	23
Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes	23
Effects of exogenous sucrose and selenium on plant growth, quality, and sugar metabolism of pea sprouts	23
Effect of potassium salts on the structure of γ‐cyclodextrin MOF and the encapsulation properties with thymol	23
Encapsulating quercetin in cyclodextrin metal–organic frameworks improved its solubility and bioavailability	23
Producing high quality mung bean sprout using atmospheric cold plasma treatment: better physical appearance and higher γ‐aminobutyric acid (GABA) content	23
Quantification of crustacean tropomyosin in foods using high‐performance liquid chromatography–tandem mass spectrometry method	23
Water footprint: applying the water footprint assessment method to Australian agriculture	23
Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk	23
Degradation of lignocellulosic matrix of oilseed cakes by solid‐state fermentation: fungi screening for enzymes production and antioxidants release	23
Comparative study of the effects of selenium yeast and sodium selenite on selenium content and nutrient quality in broccoli florets (Brassica oleracea L. var. italica)	23
In vitro and In vivo digestion comparison of bee pollen with or without wall‐disruption	23
Effect of salt stress on the growth, mineral contents, and metabolite profiles of spinach	23
The study of citrus‐derived flavonoids as effective bitter taste inhibitors	22
Yield and quality of Amaranthus hypochondriacus grain amaranth under drought and salinity at various phenological stages in southern Italy	22
Green extraction of hemp (Cannabis sativa L.) using microwave method for recovery of three valuable fractions (essential oil, phenolic compounds and cannabinoids): a central composite design op	22
Mediterranean diet: a nutrient‐packed diet and a healthy lifestyle for a sustainable world	22
Identification of the variety of maize seeds based on hyperspectral images coupled with convolutional neural networks and subregional voting	22
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage	22
Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets	22
Exopolysaccharide from Lactobacillus rhamnosusZFM231 alleviates DSS‐induced colitis in mice by regulating gut microbiota	21
Effect of sugarcane bagasse as industrial by‐products treated withLactobacillus caseiTH14, cellulase and molasses on feed utilization, ruminal ecology and milk production of mid‐lact	21
Fabrication of dry S/O/W microcapsule and its probiotic protection against different stresses	21
Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees	21
Economic analysis and drying kinetics of a geothermal‐assisted solar dryer for tomato paste drying	21
Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics	21
Effects of magnetite nanoparticles on physiological processes to alleviate salinity induced oxidative damage in wheat	21
Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l‐lysine and l‐arginine at low ionic strength	21
Selenium exerts protective effects against heat stress‐induced barrier disruption and inflammation response in jejunum of growing pigs	21
Effect of salinity stress on respiratory metabolism, glycolysis, lipolysis, and apoptosis in Pacific oyster (Crassostrea gigas) during depuration stage	21
Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves	21
Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin	21
Identification of genes associated with soluble sugar and organic acid accumulation in ‘Huapi’ kumquat (Fortunella crassifolia Swingle) via transcriptome analysis	21
Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon	20
Effects of dietary ferulic acid supplementation on growth performance and skeletal muscle fiber type conversion in weaned piglets	20
Innovatively processed quinoa (Chenopodium quinoaWilld.) food: chemistry, structure and end‐use characteristics	20
Valorization of mushroom by‐products: a review	20
Effects of fatty acid salts on fermentation characteristics, bacterial diversity and aerobic stability of mixed silage prepared with alfalfa, rice straw and wheat bran	20
Reduction of sodium chloride: a review	20
Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification	20
Antimicrobial activity of sophorolipids produced by Starmerella bombicola against phytopathogens from cherry tomato	20
Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple‐leaf tea	20
Jasmonic acid and salicylic acid induce the accumulation of sucrose and increase resistance to chilling injury in peach fruit	20
Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan	20
Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei	20
Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase	20
Residue behavior, transfer and risk assessment of tolfenpyrad, dinotefuran and its metabolites during tea growing and tea brewing	20
Effects of bio‐augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor baijiu	20
Nutritional, anti‐nutritional, antioxidant, physicochemical and functional characterization of Australian acacia seed: effect of species and regions	20
Metabolic regulation mechanism of fucoidan via intestinal microecology in diseases	20
L‐Theanine regulates lipid metabolism by modulating gut microbiota and bile acid metabolism	19
The optimization of wheat yield through adaptive crop management in a changing climate: evidence from China	19
Evaluation of chemical properties of intact green coffee beans using near‐infrared spectroscopy	19
Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi	19
Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes	19
In situ and rapid determination of acetamiprid residue on cabbage leaf using surface‐enhanced Raman scattering	19

Botanical origin discrimination of Greek honeys: physicochemical parameters versus Raman spectroscopy	19
Impact of encapsulated orange essential oil with β‐cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage	19
Chemical composition and protective effect of guava (Psidium guajavaL.) leaf extract on piglet intestines	19
Study on preparation of acylated soy protein and stability of emulsion	19
Grain chalkiness traits is affected by the synthesis and dynamic accumulation of the storage protein in rice	19
Peanut skin procyanidins ameliorate insulin resistance via modulation of gut microbiota and gut barrier in type 2 diabetic mice	19
Therapeutic potential and novel formulations of ursolic acid and its derivatives: an updated review	19
Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions	19
Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils	19
Development of real‐time intelligent films from red pitaya peel and its application in monitoring the freshness of pork	19
Effects of leaf removal on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in Cabernet Sauvignon (Vitis vinifera L.) grapes	19
Electrosprayed chitosan‐coated alginate–pectin beads as potential system for colon‐targeted delivery of ellagic acid	19
The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean	18
α‐Carotene: a valuable carotenoid in biological and medical research	18
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu	18
Direct separation and purification of α‐lactalbumin from cow milk whey by aqueous two‐phase flotation of thermo‐sensitive polymer/phosphate	18
Encapsulation of curcumin in soluble soybean polysaccharide‐coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility	18
Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its appli	18
Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production	18
Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins	18
Electronic nose application for the discrimination of sterilization treatments applied to Californian‐style black olive varieties	18
Application of genetic algorithm and multivariate methods for the detection and measurement of milk‐surfactant adulteration by attenuated total reflection and near‐infrared spectroscopy	18
iTRAQ proteome analysis of the antifungal mechanism of citral on mycelial growth and OTA production in Aspergillus ochraceus	18
Anti‐hyperuricemic and nephroprotective effects of whey protein hydrolysate in potassium oxonate induced hyperuricemic rats	18
Improving robustness and accuracy of predicted daily methane emissions of dairy cows using milk mid‐infrared spectra	18
Characterization of tea tree essential oil and large‐ring cyclodextrins (CD9–CD22) inclusion complex and evaluation of its thermal stability and volatility	18
Deep‐learning‐based automatic evaluation of rice seed germination rate	18
The association between soy‐based food and soy isoflavone intake and the risk of gastric cancer: a systematic review and meta‐analysis	18
Physicochemical properties of dihydromyricetin and the effects of ascorbic acid on its stability and bioavailability	18
Gel properties of transglutaminase‐induced soy protein isolate–polyphenol complex: influence of epigallocatechin‐3‐gallate	18
Anti‐fatigue effects of fermented soybean protein peptides in mice	18
Determination of acid value during edible oil storage using a portable NIR spectroscopy system combined with variable selection algorithms based on an MPA‐based strategy	18
Effects of different solid‐state fermentation ratios of S. cerevisiae and L. plantarum on physico‐chemical properties of wheat bran and the quality of whole wheat bread	17
Effects of methyl jasmonate on the monoterpenes of Muscat Hamburg grapes and wine	17
Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties	17
Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food	17
Qualitative and quantitative profiles of jejunal oligosaccharides and cecal short‐chain fatty acids in broiler chickens receiving different dietary levels of fiber, protein and exogenous enzymes	17
Balanced branched‐chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs	17
Effects of superfine grinding using ball‐milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders	17
Composition, functional properties and safety of honey: a review	17
Synthesis and characterization of lotus seed protein‐based curcumin microcapsules with enhanced solubility, stability, and sustained release	17
Lactobacillus paracaseiIMC 502 ameliorates type 2 diabetes by mediating gut microbiota–SCFA–hormone/inflammation pathway in mice	17
Simultaneous encapsulation of trans‐resveratrol and vitamin D3 in highly concentrated double emulsions	17
Whatʼs in this drink? Classification and adulterant detection in Irish Whiskey samples using near infrared spectroscopy combined with chemometrics	17
Improving the nutritional value and digestibility of wheat straw, rice straw, and corn cob through solid state fermentation using different Pleurotus species	17
Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: a socio‐economic perspective	17
Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice	17
Verified the rapid evaluation of the edible safety of wild porcini mushrooms, using deep learning and PLS‐DA	17
Preparation and insecticidal performance of sustained‐release cinnamon essential oil microemulsion	17
Green alternative methods for pretreatment of whole jujube before the drying process	17
Effect of l‐amino acid‐based biostimulants on nitrogen use efficiency (NUE) in lettuce plants	17
Characterization of a synthetic zinc‐chelating peptide from sea cucumber (Stichopus japonicus) and its gastrointestinal digestion and absorption in vitro	17
Effects of organic chromium sources on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles in broilers	17
Formulation of the biological control yeast Meyerozyma caribbica by electrospraying process: effect on postharvest control of anthracnose in mango (Mangifer	17
Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage	17
Propagation and characterization of viable arbuscular mycorrhizal fungal spores within maize plant (Zea mays L.)	17
Residual behavior and dietary intake risk assessment of flonicamid, dinotefuran and its metabolites on peach trees	17
Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment	17
Discrimination of botanical origin of olive oil from selected Greek cultivars by SPME‐GC‐MS and ATR‐FTIR spectroscopy combined with chemometrics	16
Combination of Houttuynia cordata polysaccharide and Lactiplantibacillus plantarumP101 alleviates acute liver injury by regulating gut microbiota in mice	16
Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal	16
Screening candidate genes related to volatile synthesis in shiitake mushrooms and construction of regulatory networks to effectively improve mushroom aroma	16
New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea	16
Indian spices: past, present and future challenges as the engine for bio‐enhancement of drugs: impact of COVID‐19	16
Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu	16
Antihypertensive effect of rapeseed peptides and their potential in improving the effectiveness of captopril	16
Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices	16
Stability and digestibility of encapsulated lycopene in different emulsion systems stabilized by acid‐modified soybean lipophilic protein	16
Effect of Momordica saponin‑ and Cyclocarya paliurus polysaccharide‐enriched beverages on oxidative stress and fat accumulation in Caenorhabditis elegans	16
Temperature effects on the nutritional quality in Pacific oysters (Crassostrea gigas) during ultraviolet depuration	16
Effect of cold plasma and elicitors on bioactive contents, antioxidant activity and cytotoxicity of Thai rat‐tailed radish microgreens	16
Bioactive zein/chitosan systems loaded with essential oils for food‐packaging applications	16
Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation	16
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds	16
Rainwater harvesting and Leucaena leucocephala biomass rates effects on soil moisture, water use efficiency and Sorghum bicolor [(L.) Moench] productivity in a semi‐arid area in Zimbabwe	16
Comparison of physicochemical and emulsifying properties of commercial pea protein powders	16
Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy	16
Fluorescent sensor based on quantum dots and nano‐porphyrin for highly sensitive and specific determination of ethyl carbamate in fermented food	16
Water productivity, yield and agronomic attributes of maize crop in response to varied irrigation levels and biochar–compost application	16
Multielement authentication of apples from the cold highlands in southwest China	16
Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate	16
Identification of a thermophilic protease‐producing strain and its application in solid‐state fermentation of soybean meal	16
Phosphorylated walnut protein isolate as a nanocarrier for enhanced water solubility and stability of curcumin	16
New insights into metabolomics profile generation in fermented tea: the relevance of bacteria and metabolites in Fuzhuan brick tea	16
Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics	16
Prevention schemes for future fresh agricultural products (FAPs) supply chain: mathematical model and experience of guaranteeing the supply of FAPs during the COVID‐19 pandemic	16
Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion	15
Effect of ultrahigh‐pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film	15
Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres	15
Detection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics	15
Genome‐wide identification of heat shock transcription factors and potential role in regulation of antioxidant response under hot water and glycine betaine treatments in cold‐stored peaches	15
A review of the occurrence, metabolites and health risks of butylated hydroxyanisole (BHA)	15
Detection of early bruises on apples using hyperspectral reflectance imaging coupled with optimal wavelengths selection and improved watershed segmentation algorithm	15
Effects of defect action level of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) fragments on quality of wheat flour	15
Development of a layered bacterial nanocellulose‐PHBV composite for food packaging	15