Journal of the Science of Food and Agriculture

Article	Citations
Intermittent dilution of dietary digestible lysine lowers the incidence of white striping by suppressing the growth, lipid synthesis, and muscle damage in broiler chickens	174
Ferulic and coumaric acid in corn and soybean meal‐based diets and in feces from pigs fed these diets	78
Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation	64
Protective effect of Limosilactobacillus reuteri‐fermented yogurt on mouse intestinal barrier injury induced by enterotoxigenic Escherichia coli	58
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Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose	54
Rice–fish coculture incorporating spent mushroom substrate substitution alleviated microbial metabolism limitation reflected by soil extracellular enzymatic stoichiometry	53
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	53
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White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review	50
Modelling the climate change impact of mitigation (RCP 2.6) and high emission (RCP 8.5) scenarios on maize yield and possible adaptation measures in different agroclimatic zones	50
Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb	49
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Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure	47
High‐energy electron beam irradiation inhibited the sprouting of potato tubers by regulating carbohydrate metabolism	47
In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips	47
Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas	44
PRS2Net: an efficient intelligent carrot detection model via filter pruning and attention mechanisms	43
A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract	43
Discovery and characterization of a novel carbohydrate‐binding module: a favorable tool for investigating agarose	43
Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms	43
Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry	43
Effect of Lacticaseibacillus paracasei K56 with galactooligosaccharide synbiotics on obese individuals: an in vitro fermentation model	43

HigBA toxin–antitoxin system of Weissella cibaria is involved in response to the bile salt stress	42
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration	42
Rice bran and rice bran oil production perspective in Bangladesh: a review	42
Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques	41
Heavy metal detoxification of gut environment: potential application of probiotic supplementation and challenges	41
Development of a microecologic product from Lactobacillus rhamnosus based on silica	41
Stinging nettle leaf powder: Functional, nutritional, antinutritional qualities and acceptability of a developed savoury snack	41
Oligosaccharides from black ginseng innovatively prepared by low‐temperature steam‐heating process ameliorate cognitive impairment in Alzheimer's disease mice via the Keap‐1/Nrf2 pathway	40
Characterization of in vitro digestion and fermentation of	40
Resveratrol protects against cadmium‐induced cerebrum toxicity through modifications of the cytochrome P450 enzyme system in microsomes	39
Extraction and physicochemical characterization of native and broiler chicken feet gelatin	39
Vitamin B12: prevention of human beings from lethal diseases and its food application	39
Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets	39
Serratia marcescensG4 as a novel biocontrol strain against Sclerotinia sclerotiorum infection in soybean	38
Effect of hot‐air drying on drying characteristics and quality of tiger nut	36
Effects of dietary citrus pulp level on the growth and intestinal health of largemouth bass (Micropterus salmoides)	36
Drying of Xanthosoma sagittifoliumSchott leaves by heat pump and conventional dryer: and evaluation of bioactive compounds	36
Identifying freshness of various chilled pork cuts using rapid imaging analysis	36
Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae	36
Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour	36
Quorum sensing effect of chiral d‐glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3	35
Study based on metabolomics and network pharmacology to explore the mechanism of Ginseng‐Douch compound fermentation products in the treatment of hyperlipidemia	35
Bioactive peptide fractions from Vigna unguiculata : Inhibition kinetics, gastrointestinal stabili	34
Production, purification and identification of novel antioxidant peptides from Piaractus brachypomus	34
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An adaptive spacing of root‐zone hole fertilization to improve production and fertilizer utilization of rapeseed	34
Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria	33
A total volatile basic nitrogen detection method for yellow croaker based on an electronic nose combined with an AIE ‐ LSTM<	33
Soy protein increases cognitive level in mice by modifying hippocampal nerve growth, oxidative stress, and intestinal microbiota	33
Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis	33
Rapid detection of murine‐derived ingredients in meat products using real‐time enzymatic recombinase amplification	32
Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors	32
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products	32
Permanent living mulches of white clover and bird's‐foot trefoil affect the biomass and nutraceutical quality of organic broccoli ( Brassica oleracea	32
Transcriptomic characterization of the response to a microalgae extract in Arabidopsis thaliana and Solanum lycopersicum	31
Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds	31
Importance of interaction between the matrix effect and microbial metabolism in the bioavailability of lignans	30
Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles	30
Serine governs metabolic homeostasis and microbial crosstalk to promote the utilization of urea nitrogen in rumen fermentation in vitro	30
Nanoprecipitates of γ‐cyclodextrin/epigallocatechin‐3‐gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism	30
Multi‐omics analysis of amino acids and fatty acids metabolism impacts on flavor profiles in Tibetan and Hu sheep under cold‐season housing conditions	30
Preharvest potassium silicate treatments influence the morphological appearance and enhance nutritional composition of almond kernels	30
Cordyceps militaris polysaccharides modulate gut microbiota and improve metabolic disorders in mice with diet‐induced obesity	30
Biosorption of cypermethrin from aqueous solutions by Pediococcus acidilactici: kinetics, isotherms, and mechanisms	30
Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles	30
Impact of storage temperature on green tea quality: an assessment based on compositional changes	30
Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch	30
Accurate assessment of macronutrients and micro‐elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India	30
Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐NMR relaxometry	29
A triphenylamine‐based aggregation‐induced emission active fluorescent probe for fluorescent ink, fingerprint powder, and visual detection of salmon freshness	29

Metabolomics‐based analysis of the regulatory effects of Dendrobium nobile Lindl. on key bioactive metabolites during rice wine fermentation	29
Preparation and evaluation of astaxanthin‐loaded 2‐hydroxypropyl‐beta‐cyclodextrin and Soluplus® nanoparticles based on electrospray technology	29
Purification, characterization and protective effects on UVB‐induced photoaging in zebrafish of Pleurotus citrinopileatus polysaccharide PCP‐2	29
Effect of lard‐derived diacylglycerol on the physicochemical properties and quality of frankfurters	29
Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins	29
Exploration of molecular interaction between different plant proteins and 2‐pentylfuran: based on multiple spectroscopy and molecular docking	29
Effect of splenic transfer factor on the development of intestinal mucosal barrier in laying hens	29
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method	29
Improvement of shelf‐life of cherry (Prunus avium L.) by combined application of modified‐atmosphere packaging and antagonistic yeast for long‐distance export	28
Mechanistic insights into inulin–fatty acid conjugates as β‐carotene carriers for enhancing stability	28
Dietary rutin improves breast meat quality in heat‐stressed broilers and protects mitochondria from oxidative attack via the AMPK/PINK1–Parkin pathway	28
Black goji berry anthocyanins extend lifespan and enhance the antioxidant defenses in Caenorhabditis elegans via the JNK‐1 and DAF‐16/FOXO pathways	28
Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of Astragalus	28
Poly‐γ‐glutamic acid enhanced the yield and photosynthesis of soybeans by adjusting soil aggregates and water distribution	27
Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length	27
Software‐based screening for efficient sgRNAs in Lactococcus lactis	27
Effects of Sibiraea laevigate maxim polysaccharides on intestinal flora in immunosuppressed mice	27
Preparation of xanthine oxidase inhibitory peptides from peanut meal protein and their intervention effects on hyperuricemia	27
Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality	27
Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein	27
Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yun	27
Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter	27
Physicochemical and structural characterization of whey protein concentrate–tomato pectin conjugates	27
Novel integration of forage cereal–legume mixtures in conservation agriculture enhances weed control and barley productivity in Moroccan drylands	26
A global systematic review and meta‐analysis of virus prevalence in vegetables and fruits: meta‐regression approaches of climatology and food security index effects	26
Kinetic parameters related to nitrogen uptake in ‘Okinawa’ peach rootstocks are altered by ‘Chimarrita’ scion Nitrogen uptake in ‘Okinawa’ peach rootstock	26
In vivo antioxidant activity of Cinnamomum cassia leaf residues and their effect on gut microbiota of d‐galactose‐induced aging model mice	26
Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system	26
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis	26
5‐Heptadecylresorcinol ameliorates high‐fat diet induced non‐alcoholic fatty liver disease through modulating bile acid profile and suppressing inflammation	26
Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano‐selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao	26
Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang	25
Rainwater harvesting and Leucaena leucocephala biomass rates effects on soil moisture, water use efficiency and Sorghum bicolor	25
Antibacterial properties of Moringa oleifera, Cynara scolymus and Allium fistulosum leaf extracts: molecular docking insights into quercetin's mec	25
Porcine in vitro digestion and matrix structure of undigested residue of xylanase‐ and cellulase‐supplemented maize and wheat	25
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines	25
Tailored chitosan integration in diatomaceous earth particles as a scaffold for fructosyltransferase immobilization in fructo‐oligosaccharide production	25
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Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch	25
Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fi	25
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models	25
Stress analysis and crack prediction of microwave vacuum drying of wheat	25
Optimization of flavonoid extraction from Tarocco orange (	25
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Effect of carnosine on nitrosamine formation in gastric‐simulated aqueous and lipid environments	24
Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract	24
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Chemometrics analysis of the flow and thermal properties of cardaba banana starch	24
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Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound	24
Rapid, simple and accessible phytonutritional assessment methods in agricultural research	24
Silicon mitigates the negative impacts of salt stress in soybean plants	24
Trending green atom transfer radical polymerization (ATRP)‐modified lactic acid bacteria: application as a bioadsorbent to detoxicate aflatoxin B1 in grains	24
The surface morphology of Atractylodes macrocephala polysaccharide and its inhibitory effect on PCV2 replication	24
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Applications of nanotechnology to combat the problems associated with modern food	24
Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion	24
The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)	24
Multi‐criteria decision analysis integrated with GIS to determine land suitability for cultivation and best harvest time of vine	23
Benefits of dietary transitions to aquatic foods for the environment and sustainable development goals: a case study in China under shared socioeconomic pathways	23
Effect of chicken sternum cartilage on bone mineral density and its mechanism	23
Structural characterization and hepatoprotective activity of exopolysaccharide from Bacillus velezensisSN‐1	23
Quantifying potassium bromate in flour using a phase‐transfer headspace strategy	23
The role of root size and root efficiency in grain production, and water‐and nitrogen‐use efficiency in wheat	23
Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and beeswax‐Span80 in cookie preparation	23
Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb]	23
Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds	23
Docosahexaenoic acid‐acylated astaxanthin monoester ameliorates chronic high‐fat diet‐induced autophagy dysfunction via ULK1 pathway in the hypothalamus of mice	23
Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana	23
Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions	22
Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal mus	22
Physicochemical, antioxidant, gastrointestinal digestion and probiotic growth promoting properties of water and alkali extracted polysaccharides from Schizophyllum commune	22
Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti‐inflammatory activities of Meliponinae honey	22
Morphological and phytochemical characteristics of Cymbopogon flexuosus (Nees ex Steud.) W.Watson cultivars at different harvest intervals in the Western Himalayas, India	22
Dietary supplementation with short‐ and long‐chain structured lipids alleviates obesity via regulating hepatic lipid metabolism, inflammation and gut microbiota in high‐fat‐diet‐induced obese mice	22
Correction to “Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines”	22
Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA–RES complexes	22

Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05	22
Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin	22
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low‐salt conditions	22
A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition	22
NIR‐HSI as a tool to predict deoxynivalenol and fumonisins in maize kernels: a step forward in preventing mycotoxin contamination	22
Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties	22
A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity	22
Bioactive polysaccharides in different plant parts of Aconitum carmichaelii	22
Functional food potential of Anoectochilus roxburghii aqueous extract: UP	21
Physicochemical properties of palm oils modified through glycerolysis–interesterification catalyzed by potassium carbonate–glycerol: their application in cookies	21
Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties	21
Chemoinformatic modelling of the antioxidant activity of phenolic compounds	21
Leek (Allium ampeloprasum var. kurrat) aqueous extract loaded on selenium nanoparticles protects against testis and brain injury induced by mercuric chloride in rats	21
Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution	21
Dry direct‐seeded rice has higher energy and carbon production efficiencies without reducing economic benefits	21
Investigation of the effect of ethanol on the stability of black rice anthocyanin/cyclodextrin inclusion complexes in aqueous systems	21
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Freeze‐dried Lactobacillus spp. improved average daily liveweight gain and r	21
Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Cit	21
Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage	21
Structural characterization and anti‐inflammatory activity analysis of novel polysaccharides extracted from sea buckthorn	21
Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork	21
Evodiamine and its nano‐based approaches for enhanced cancer therapy: recent advances and challenges	20
Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life	20
Optimization of liquid fertilizer management improves grain yield, biomass accumulation, and nutrient uptake of late‐season indica fragrant rice	20
Inhibition potential of n‐hexadecanoic and oleic acids from edible insects against α‐glucosidase, α‐amylase, tyrosinase, and acetylcholinesterase: in	20
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Comparative analysis of pomological and phytochemical characteristics in white‐ and red‐fleshed pitaya ( Hylocereus spp.	20
Synergistic interaction of Cu(II) with caffeic acid and chlorogenic acid in α‐glucosidase inhibition	20
Effects of rhamnolipid replacement of chlortetracycline on growth performance, slaughtering traits, meat quality and antioxidant function in broilers	20
High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance	20
Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model	20
Plant‐derived biostimulant as priming agents enhanced antioxidant and nutritive properties in brassicaceous microgreens	20
Circular economy opportunities in the yerba mate industry: a review	20
Characterization on the physicochemical and digestion properties of potato starch modified by the extract from Rhinacanthus nasutus (L.) KURZ	20
Prevalence and characterization of antibiotic susceptibility of Campylobacter strains from the chicken meat industry in Bosnia and Herzegovina	20
Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate‐surimi gel under different gelation‐freezing treatments	20
Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics	20
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The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases	20
Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes	20
Effects of reduced rainfall on coffee quality and volatile composition	20
Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties	20
Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans	20
Analysis and correlations of the protein content and selected ‘antinutrients’ of faba beans (Vicia faba) in a German sample set of the cultivation years 2016, 2017, and 2018	20
Impacts of abiotic factors on the growth of three commercial biological control agents, on the growth and mycotoxinogenesis of Fusarium graminearum and on their interaction	20
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Method development and validation for analysis of microencapsulated cyanidin‐3‐O‐rutinoside in dairy samples containing juçara palm fruit by high‐performance liquid chromatogr	20
Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo‐Gangetic plains	20
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Rheological and quality properties of tiger nut containing biscuit dough baked in IR‐MW combination oven	19
Simultaneously predicting SPAD and water content in rice leaves using hyperspectral imaging with deep multi‐task regression and transfer component analysis	19
Ascorbic and silicic acid application mitigated toxic effects of ozone in mung bean (Vigna radiataL. Wilczek) by modulating growth, secondary metabolites, water relations, and grain	19
Modulating physiological indices and metabolic energy models by leaf‐to‐bunch rachis ratio during the transition of dates from Rutab to Tamar‐soft stage	19
Optimization of sowing date for spring maize in China's loess plateau based on presowing temperature and soil water content	19
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features	19
Exploring the potential of transitioning Malawians from corn to quinoa‐based thick porridge (nsima): insights from sensory and emotions profiles	19
Bioavailability and gut microbiota modulation of polyphenol from Camellia oleifera shells during digestion and fermentation in vitro	19
Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility	19
Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil‐in‐water emulsions formulated under acidic conditions	19
In silico tools to assess the potential allergenicity of shiitake mushrooms (Lentinula edodes)	19
Physicochemical and functional properties of pectin from Premna microphylla Turcz leaves cultivated in Taiwan	19
Identification of allergenic epitopes destroyed by two processing technologies of glycinin A2 from soybean	19
Self‐assembled α‐lactalbumin nanostructures: encapsulation and controlled release of bioactive molecules in gastrointestinal in vitro model	19
Effect of different oligomerization assemblies of γ‐conglutin on its interaction behavior with vitexin	19
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Effect of foliar sodium selenite fertilization on oxidative stress and productivity in Olea europaea L., biofortification and quality of extra virgin oli	19
Influence of continuous and pulsed light on the yield and phytochemical composition of Capsicum annuum L. cv. ‘Padrón’	19
Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment	19
Preparation and characterization of microcrystalline cellulose from rice bran	18
Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran	18
A biofortification tool enhances iron and manganese tolerance and accumulation in plants	18
Characterization of the extracellular proteases from Bacillus inaquosorum strain E1‐8 and its application in the preparation of hydrolysates from plant and animal proteins with antio	18
Identification of a novel calcium‐binding peptide from Lentinula edodes and structure, stability and absorption evaluation of its calcium chelate	18
Irreversible biosynthesis of D‐allulose from D‐glucose in Escherichia coli through fine‐tuning of carbon flux and cofactor regeneration engineering	18
Streptomyces virginiae XDS1‐5, an antagonistic actinomycete, as a biocontrol to peach brown rot caused by Monilinia fructicola	18
Natural yam pigment as a dual‐type ROS photosensitizer: mechanism, biosafety, and application in fresh‐cut produce	18
Enhanced color and antioxidant properties of sunflower protein concentrates extracted under alkaline conditions using anti‐greening reagents	18
Recent insights for fish allergens: novel processing techniques and detection technology	18
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein	18
Almond okara as a valuable ingredient in biscuit preparation	18
Ulva lactuca polysaccharides alleviate constipation in mice through repairing the intestinal barrier and regulating the gut microbiota	18
Inhibitory effect of pre‐gelatinized dialdehyde starch on heat‐induced deterioration of sea cucumber	18
Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation	18
Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics	18
Stabilization of double emulsions with anthocyanins using a plant protein–inositol hexaphosphate complex	18
Effect of integrated seed priming on storage duration for enhanced germination traits in lentil ( Lens culinaris L. ) unde	18
N‐Acetylcysteine assists muscle development in offspring of mice subjected to maternal heat stress during pregnancy	18
Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride	18
Exploring the potential of spore surface‐displayed keratinase for feather waste degradation using high‐throughput screening	18
Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food	18
Suitability of unmalted finger millet from China for beer brewing	18
A novel antioxidant iron‐chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro	18