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	140
Plant‐mediated synthesis of nanoparticles and their antimicrobial activity against phytopathogens	101
Biogenic amines: formation, action and toxicity – a review	100
On the benefits and challenges of blockchains for managing food supply chains	78
Seed priming and foliar application with jasmonic acid enhance salinity stress tolerance of soybean (Glycine max L.) seedlings	71
Yield prediction with machine learning algorithms and satellite images	70
Mitigation of the effect of drought on growth and yield of pomegranates by foliar spraying of different sizes of selenium nanoparticles	69
Chemical composition and health benefits of coconut oil: an overview	63
Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview	61
Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein	60
Functional compounds from olive pomace to obtain high‐added value foods – a review	59
Plasma‐activated water production and its application in agriculture	57
Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review	54
Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties	54
Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage	51
Potential of microbial endophytes to enhance the resistance to postharvest diseases of fruit and vegetables	50
Cultured beef: from small biopsy to substantial quantity	50
Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance	50
Chlorogenic acid ameliorates obesity by preventing energy balance shift in high‐fat diet induced obese mice	48
Ultrasound‐assisted extraction of collagen from clown featherback (Chitala ornata) skin: yield and molecular characteristics	47
The effect of insect or microalga alternative protein feeds on broiler meat quality	47
Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage	46
Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective	44
Structural characterization of Lanzhou lily (Lilium davidii var. unicolor) polysaccharides and determination of their associated antioxidant activity	43
Preparation and characterization of β‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam	41

Methyl jasmonate induces the resistance of postharvest blueberry to gray mold caused by Botrytis cinerea	41
Sea buckthorn (Hippophae rhamnoides L.) fermentation liquid protects against alcoholic liver disease linked to regulation of liver metabolome and the abundance of gut microbiota	41
Response surface methodology as a tool to optimize the extraction of bioactive compounds from plant sources	40
Beyond vegetables: effects of indoor LED light on specialized metabolite biosynthesis in medicinal and aromatic plants, edible flowers, and microgreens	40
Antihypertensive effect of quinoa protein under simulated gastrointestinal digestion and peptide characterization	40
Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds	40
Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed	39
Melatonin as a plant biostimulant in crops and during post‐harvest: a new approach is needed	39
Towards a more sustainable viticulture: foliar application of N‐doped calcium phosphate nanoparticles on Tempranillo grapes	38
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains	38
Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce	37
Review of some adulteration detection techniques of edible oils	37
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers	36
Nephroprotective effects of chlorogenic acid against sodium arsenite‐induced oxidative stress, inflammation, and apoptosis	36
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review	35
Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage	35
Intelligent pH indicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness	35
Integrated analysis of machine learning and deep learning in chili pest and disease identification	34
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review	34
Agricultural practices modulate the bacterial communities, and nitrogen cycling bacterial guild in rhizosphere: field experiment with soybean	34
Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce	33
The effects of humic acid urea and polyaspartic acid urea on reducing nitrogen loss compared with urea	33
Strategies in vineyard establishment to face global warming in viticulture: a mini review	33
Effect of ultrasound‐assisted extraction on the structure and emulsifying properties of peanut protein isolate	33
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties	32
Effect of dietary fiber fermentation on short‐chain fatty acid production and microbial composition in vitro	32
Preparation and growth‐promoting effect of selenium nanoparticles capped by polysaccharide‐protein complexes on tilapia	32
Screening antagonistic yeasts against citrus green mold and the possible biocontrol mechanisms of Pichia galeiformis (BAF03)	32
Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin	32
Microbial community structure, co‐occurrence network and fermentation characteristics of woody plant silage	32
Are olive pomace powders a safe source of bioactives and nutrients?	31
Blue and UV‐A light wavelengths positively affected accumulation profiles of healthy compounds in pak‐choi	31
Optimization and characterization of eco‐friendly antimicrobial nanocellulose sheet prepared using carbon dots of white mulberry (Morus alba L.)	31
Remotely sensed vegetation indices for crop nutrition mapping	31
The sustainability of rice‐crayfish coculture systems: a mini review of evidence from Jianghan plain in China	31
Xanthine oxidase inhibitory peptides derived from tuna protein: virtual screening, inhibitory activity, and molecular mechanisms	31
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value	30
Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk	30
Facile extraction and characterization of cellulose nanocrystals from agricultural waste sugarcane straw	30
Probiotics‐fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials	29
Fermented barley β‐glucan regulates fat deposition in Caenorhabditis elegans	29
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	28
Effect of κ‐carrageenan addition on protein structure and gel properties of salted duck egg white	28
Diagnosis of Alternaria disease and leafminer pest on tomato leaves using image processing techniques	28
Growth promotion ability of phosphate‐solubilizing bacteria from the soybean rhizosphere under maize–soybean intercropping systems	28
Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachi’) under different harvesting and drying conditions	28
Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions	28
Two papaya MYB proteins function in fruit ripening by regulating some genes involved in cell‐wall degradation and carotenoid biosynthesis	28
Postharvest LED lighting: effect of red, blue and far red on quality of minimally processed broccoli sprouts	28
Dissipation behavior, residue distribution and dietary risk assessment of cyromazine, acetamiprid and their mixture in cowpea and cowpea field soil	28

Discrimination of milk species using Raman spectroscopy coupled with partial least squares discriminant analysis in raw and pasteurized milk	28
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder	27
Pomegranate fruit pulp polyphenols reduce diet‐induced obesity with modulation of gut microbiota in mice	27
Electrochemically controlled solid phase microextraction based on a conductive polyaniline‐graphene oxide nanocomposite for extraction of tetracyclines in milk and water	27
Effect of dielectric barrier discharge plasma on the degradation of malathion and chlorpyrifos on lettuce	27
Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release	27
Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota	27
Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study	26
Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods	26
Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices	26
Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate	26
Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise	26
Review on factors affecting coffee volatiles: from seed to cup	26
Improved geographical origin discrimination for tea using ICP‐MS and ICP‐OES techniques in combination with chemometric approach	26
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	26
Raw and roasted pistachio nuts (Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs	26
Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom	26
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	26
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill	26
Insight into effects of isolated Eurotium cristatum from Pingwu Fuzhuan brick tea on the fermentation process and quality characteristics of Fuzhuan brick tea	26
The use of essential oils in chitosan or cellulose‐based materials for the production of active food packaging solutions: a review	25
Prediction of specialty coffee flavors based on near‐infrared spectra using machine‑ and deep‐learning methods	25
Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin	25
Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae	25
The effect of cross‐linking degree on physicochemical properties of surimi gel as affected by MTGase	25
Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)	25
Fluoride absorption, transportation and tolerance mechanism in Camellia sinensis, and its bioavailability and health risk assessment: a systematic review	25
Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)	25
Structural characterisation and bioactivity of polysaccharides isolated from fermented Dendrobium officinale	25
Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents	25
Melatonin treatment reduces qualitative decay and improves antioxidant system in highbush blueberry fruit during cold storage	25
The effects of different types of mulch on soil properties and tea production and quality	25
Changes in rice yield and yield stability in China during the past six decades	25
Biopolymer nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients	25
Oleanolic acid reshapes the gut microbiota and alters immune‐related gene expression of intestinal epithelial cells	24
Nano‐vesicular formulation of propolis and cytotoxic effects in a 3D spheroid model of lung cancer	24
Baicalin attenuated Mycoplasma gallisepticum‐induced immune impairment in chicken bursa of fabricius through modulation of autophagy and inhibited inflammation and apoptosis	24
Preparation, structural characteristics, and application of taro polysaccharides in food	24
Recovery of value‐added glycopeptides from edible bird's nest (EBN) co‐products: enzymatic hydrolysis, physicochemical characteristics and bioactivity	24
Astragalus root extract improved average daily gain, immunity, antioxidant status and ruminal microbiota of early weaned yak calves	24
Chitosan stimulates secondary metabolite production and nutrient uptake in medicinal plant Dracocephalum kotschyi	24
Agave: a natural renewable resource with multiple applications	24
Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra‐fast GC electronic nose coupled with chemical methodology	24
Wheat grain phenolics: a review on composition, bioactivity, and influencing factors	24
Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars	24
Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil	24
Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract	24
Sub3 inhibits Aspergillus flavus growth by disrupting mitochondrial energy metabolism, and has potential biocontrol during peanut storage	24
Quantitative determination of aloin, antioxidant activity, and toxicity of Aloe vera leaf gel products from Greece	24
Non‐invasive setup for grape maturation classification using deep learning	24
Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics	23
Physical, structural and antioxidant properties of brewer's spent grain protein films	23
Rumen bacteria and meat fatty acid composition of Sunit sheep reared under different feeding regimens in China	23
Effects of application of rapeseed cake as organic fertilizer on rice quality at high yield level	23
Tiliacora triandra extract and its major constituent attenuates diabetic kidney and testicular impairment by modulating redox imbalance and pro‐inflammatory responses in rats	23
Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles	23
Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies	23
Improved intestinal absorption and oral bioavailability of astaxanthin using poly (ethylene glycol)‐graft‐chitosan nanoparticles: preparation, in vitro evaluation, and pharmacokinetics in rats	23
Structural dependence of antidiabetic effect of steviol glycosides and their metabolites on streptozotocin‐induced diabetic mice	23
Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions	23
The anti‐obesity and gut microbiota modulating effects of taxifolin in C57BL/6J mice fed with a high‐fat diet	23
Fluoride uptake and translocation in food crops grown in fluoride‐rich soils	23
Composition and biological effects of goldenberry byproducts: an overview	23
High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate che	23
Aptamer‐based ellipsometric sensor for ultrasensitive determination of aminoglycoside group antibiotics from dairy products	23
Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties	23
Mediterranean diet: a nutrient‐packed diet and a healthy lifestyle for a sustainable world	22
Fermentation performance and nutritional assessment of physically processed lentil and green pea flour	22
Study on degradation behaviour, residue distribution, and dietary risk assessment of propiconazole in celery and onion under field application	22
Development of an aqueous ultrasound‐assisted extraction process of bioactive compounds from beet leaves: a proposal for reducing losses and increasing biomass utilization	22
Mango by‐products as a natural source of valuable odor‐active compounds	22
Effect of solid‐state fermentation by three different Bacillus species on composition and protein structure of soybean meal	22
New pectic polysaccharides from Codonopsis pilosula and Codonopsis tangshen: structural characterization and cellular antioxidant activities	22
Advantages and challenges of Pickering emulsions applied to bio‐based films: a mini‐review	22
Quantification of crustacean tropomyosin in foods using high‐performance liquid chromatography–tandem mass spectrometry method	22
Phytostimulant properties of highly stable silver nanoparticles obtained with saponin extract from Chenopodium quinoa	22
Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle	22
Rapid detection of green‐pea adulteration in pistachio nuts using Raman spectroscopy and chemometrics	22
Effects of digestate on biomass of a selected energy crop and soil properties	22
Wine astringency: more than just tannin–protein interactions	22

Lactobacillus plantarum and molasses alter dynamic chemical composition, microbial community, and aerobic stability of mixed (amaranth and rice straw) silage	22
Phytochemicals and quality level of food plants grown in an aquaponics system	22
Genotype × environment interactions for grain iron and zinc content in rice	22
Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying	22
Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons	22
Maternal dietary uridine supplementation reduces diarrhea incidence in piglets by regulating the intestinal mucosal barrier and cytokine profiles	22
Bioactive compounds of mango (Mangifera indica): a review of extraction technologies and chemical constituents	22
Novel postharvest processing strategies for value‐added applications of marine algae	21
Effect of pH on properties of golden pompano skin collagen‐based fibril gels by self‐assembly in vitro	21
Yield and quality of Amaranthus hypochondriacus grain amaranth under drought and salinity at various phenological stages in southern Italy	21
Effects of guanidinoacetic acid and complex antioxidant supplementation on growth performance, meat quality, and antioxidant function of broiler chickens	21
Purification and antioxidant and anti‐Inflammatory activity of extracellular polysaccharopeptide from sanghuang mushroom, Sanghuangporus lonicericola	21
Valorization of lignins from energy crops and agro‐industrial byproducts as antioxidant and antibacterial materials	21
Submerged fermentation of Ginkgo biloba seed powder using Eurotium cristatum for the development of ginkgo seeds fermented products	21
Hypoglycemic effect of soluble polysaccharide and catechins from green tea on inhibiting intestinal transport of glucose	21
Isoflavone‐enriched soybean leaves attenuate ovariectomy‐induced osteoporosis in rats by anti‐inflammatory activity	21
On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review	21
Natural occurrence of Alternaria mycotoxins in wheat and potential of reducing associated risks using magnolol	21
Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk	21
Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees	21
Dissipation, residues and risk assessment of pyraclostrobin and picoxystrobin in cucumber under field conditions	21
Formulation and characterization of zein/chitosan complex particles stabilized Pickering emulsion with the encapsulation and delivery of vitamin D3	21
Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogur	21
Origin traceability of peanut kernels based on multi‐element fingerprinting combined with multivariate data analysis	21
Effect of different thawing methods on the efficiency and quality attributes of frozen red radish	21
Identification of the variety of maize seeds based on hyperspectral images coupled with convolutional neural networks and subregional voting	20
Bread and durum wheat classification using wavelet based image fusion	20
Fruit quality and major metabolites in cold‐stored ‘Wonhwang’ Asian pears are differentially affected by fruit size	20
Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating	20
Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near‐infrared spectroscopy and evolutionary algorithms	20
Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream	20
Rapid detection of quality index of postharvest fresh tea leaves using hyperspectral imaging	20
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)	20
The characteristics of ginsenosides and oligosaccharides in mountain‐ and garden‐cultivated ginseng	20
Effects of exogenous sucrose and selenium on plant growth, quality, and sugar metabolism of pea sprouts	20
Proteomic analysis of oilseed cake: a comparative study of species‐specific proteins and peptides extracted from ten seed species	20
Rapid screening for hazelnut oil and high‐oleic sunflower oil in extra virgin olive oil using low‐field nuclear magnetic resonance relaxometry and machine learning	20
Effect of different biopolymer‐based structured systems on the survival of probiotic strains during storage and in vitro digestion	20
Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation	20
Pulse protein ingredient modification	20
Innovative processes in smart packaging. A systematic review	20
In vitro and In vivo digestion comparison of bee pollen with or without wall‐disruption	20
The role of feed enzymes in maintaining poultry intestinal health	20
Almond by‐product composition impacts the rearing of black soldier fly larvae and quality of the spent substrate as a soil amendment	20
Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability	20
Encapsulating quercetin in cyclodextrin metal–organic frameworks improved its solubility and bioavailability	19
Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming	19
Laminaria japonica fucoidan ameliorates cyclophosphamide‐induced liver and kidney injury possibly by regulating Nrf2/HO‐1 and TLR4/NF‐κB signaling pa	19
Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions	19
Water footprint: applying the water footprint assessment method to Australian agriculture	19
Analysis of cerium oxide and copper oxide nanoparticles bioaccessibility from radish using SP‐ICP‐MS	19
Metabolic regulation mechanism of fucoidan via intestinal microecology in diseases	19
Effects of water and salinity stresses on growth, yield, and water use of iceberg lettuce	19
Gongronema latifolium Benth. leaf extract attenuates diabetes‐induced neuropathy via inhibition of cognitive, oxidative stress and inflammatory response	19
Highly sensitive determination of endocrine disrupting chemicals in foodstuffs through magnetic solid‐phase extraction followed by high‐performance liquid chromatography‐tandem mass spectrometry	19
Producing high quality mung bean sprout using atmospheric cold plasma treatment: better physical appearance and higher γ‐aminobutyric acid (GABA) content	19
Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream	19
Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China	19
Economic analysis and drying kinetics of a geothermal‐assisted solar dryer for tomato paste drying	19
Characterization of inulin‐type fructans from two species of Radix Codonopsis and their oxidative defense activation and prebiotic activities	19
Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans	19
Physical and oxidative stability of astaxanthin microcapsules prepared with liposomes	19
A comparative study of the modulation of the gut microbiota in rats by dietary intervention with different sources of egg‐white proteins	19
Effect of storage on metabolites of brown rice	19
Protein, weight, and oil prediction by single‐seed near‐infrared spectroscopy for selection of seed quality and yield traits in pea (Pisum sativum)	19
Nutritional, anti‐nutritional, antioxidant, physicochemical and functional characterization of Australian acacia seed: effect of species and regions	19
Resveratrol regulates intestinal barrier function in cyclophosphamide‐induced immunosuppressed mice	19
Identification of genes associated with soluble sugar and organic acid accumulation in ‘Huapi’ kumquat (Fortunella crassifolia Swingle) via transcriptome analysis	19
Effects of in‐package atmospheric cold plasma treatment on the qualitative, metabolic and microbial stability of fresh‐cut pears	18
Effect of rootstocks on volatile composition of Merlot wines	18
Influence of protein extraction and texturization on odor‐active compounds of pea proteins	18
Botanical origin discrimination of Greek honeys: physicochemical parameters versus Raman spectroscopy	18
The immunomodulatory effects of Carapax Trionycis ultrafine powder on cyclophosphamide‐induced immunosuppression in Balb/c mice	18
Antioxidant, functional properties and health‐promoting potential of native South American berries: a review	18
Effects of magnetite nanoparticles on physiological processes to alleviate salinity induced oxidative damage in wheat	18
Physiological and metabolic analysis of winter jujube after postharvest treatment with calcium chloride and a composite film	18
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	18
Microbiota stratification and succession of amylase‐producing Bacillus in traditional Chinese Jiuqu (fermentation starters)	18
Degradation of lignocellulosic matrix of oilseed cakes by solid‐state fermentation: fungi screening for enzymes production and antioxidants release	18
Exopolysaccharide from Lactobacillus rhamnosusZFM231 alleviates DSS‐induced colitis in mice by regulating gut microbiota	18
Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure	18
Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon	18
Residue behavior, transfer and risk assessment of tolfenpyrad, dinotefuran and its metabolites during tea growing and tea brewing	18
Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels	18
Physiological and biochemical responses of green and red perilla to LED‐based light	18
Selenium exerts protective effects against heat stress‐induced barrier disruption and inflammation response in jejunum of growing pigs	18
What is the role of active packaging in the future of food sustainability? A systematic review	18
Dissipation and residue determination of fluopyram and its metabolites in greenhouse crops	18
Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes	18
Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract	18
Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes	18
Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia	18
Effect of combined Bacillomycin D and chitosan on growth of Rhizopus stolonifer and Botrytis cinerea and cherry tomato preservation	17
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation	17
Physiological role of silicon in radish seedlings under ammonium toxicity	17