Journal of the Science of Food and Agriculture

Article	Citations
Ferulic and coumaric acid in corn and soybean meal‐based diets and in feces from pigs fed these diets	86
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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	60
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A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract	56
Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas	56
In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips	56
Drying of Xanthosoma sagittifoliumSchott leaves by heat pump and conventional dryer: and evaluation of bioactive compounds	55
Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets	55
Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour	54
Effects of dietary citrus pulp level on the growth and intestinal health of largemouth bass (Micropterus salmoides)	53
Identifying freshness of various chilled pork cuts using rapid imaging analysis	53
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Quorum sensing effect of chiral d‐glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3	48
Study based on metabolomics and network pharmacology to explore the mechanism of Ginseng‐Douch compound fermentation products in the treatment of hyperlipidemia	48
Improvement of shelf‐life of cherry (Prunus avium L.) by combined application of modified‐atmosphere packaging and antagonistic yeast for long‐distance export	47
Soy protein increases cognitive level in mice by modifying hippocampal nerve growth, oxidative stress, and intestinal microbiota	47
Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yun	47
Rapid detection of murine‐derived ingredients in meat products using real‐time enzymatic recombinase amplification	47
Software‐based screening for efficient sgRNAs in Lactococcus lactis	45
Black goji berry anthocyanins extend lifespan and enhance the antioxidant defenses in Caenorhabditis elegans via the JNK‐1 and DAF‐16/FOXO pathways	45
Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis	44

Accurate assessment of macronutrients and micro‐elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India	43
Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors	43
Preharvest potassium silicate treatments influence the morphological appearance and enhance nutritional composition of almond kernels	42
Nanoprecipitates of γ‐cyclodextrin/epigallocatechin‐3‐gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism	41
Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles	41
Effect of lard‐derived diacylglycerol on the physicochemical properties and quality of frankfurters	41
Impact of storage temperature on green tea quality: an assessment based on compositional changes	41
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method	41
Rice bran and rice bran oil production perspective in Bangladesh: a review	40
Discovery and characterization of a novel carbohydrate‐binding module: a favorable tool for investigating agarose	39
Comparative assessment on osteoprotective effects of bone collagen peptides from diverse animal sources: Insights from the characteristics of gastrointestinal digestion and absorption	38
Intermittent dilution of dietary digestible lysine lowers the incidence of white striping by suppressing the growth, lipid synthesis, and muscle damage in broiler chickens	38
Heavy metal detoxification of gut environment: potential application of probiotic supplementation and challenges	37
Metabolomics‐based analysis of the regulatory effects of Dendrobium nobile Lindl. on key bioactive metabolites during rice wine fermentation	37
Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐NMR relaxometry	36
PRS2Net: an efficient intelligent carrot detection model via filter pruning and attention mechanisms	36
Effect of Lacticaseibacillus paracasei K56 with galactooligosaccharide synbiotics on obese individuals: an in vitro fermentation model	35
Stinging nettle leaf powder: Functional, nutritional, antinutritional qualities and acceptability of a developed savoury snack	35
A total volatile basic nitrogen detection method for yellow croaker based on an electronic nose combined with an AIE ‐ LSTM<	35
Characterization of in vitro digestion and fermentation of	35
Permanent living mulches of white clover and bird's‐foot trefoil affect the biomass and nutraceutical quality of organic broccoli ( Brassica oleracea	35
Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques	35
Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation	35
Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure	35
Production, purification and identification of novel antioxidant peptides from Piaractus brachypomus	34
Transcriptomic characterization of the response to a microalgae extract in Arabidopsis thaliana and Solanum lycopersicum	34
Mechanistic insights into inulin–fatty acid conjugates as β‐carotene carriers for enhancing stability	34
Resveratrol protects against cadmium‐induced cerebrum toxicity through modifications of the cytochrome P450 enzyme system in microsomes	34
Extraction and physicochemical characterization of native and broiler chicken feet gelatin	34
Preparation of xanthine oxidase inhibitory peptides from peanut meal protein and their intervention effects on hyperuricemia	34
Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins	33
Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae	33
Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length	33
Effect of splenic transfer factor on the development of intestinal mucosal barrier in laying hens	33
Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria	33
Effect of tamarind seed polysaccharide on ice cream quality	33
Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb	33
Multi‐omics analysis of amino acids and fatty acids metabolism impacts on flavor profiles in Tibetan and Hu sheep under cold‐season housing conditions	32
Effect of the addition of yacon flour ( Smallanthus sonchifolius ) and freezing on baking performance	32
Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow ( Malva sylvestris	32
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration	31
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	31
Exploration of molecular interaction between different plant proteins and 2‐pentylfuran: based on multiple spectroscopy and molecular docking	31
Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry	30
Purification, characterization and protective effects on UVB‐induced photoaging in zebrafish of Pleurotus citrinopileatus polysaccharide PCP‐2	30
Bioactive peptide fractions from Vigna unguiculata : Inhibition kinetics, gastrointestinal stabili	30
Synergistic antibacterial system for beef preservation: alginate/carboxymethyl cellulose aerogel‐loaded with oregano essential oil	30
Loss of zinc from zinc‐biofortified rice and conventional rice varieties due to various cooking techniques practiced in rural Bangladesh	30
A triphenylamine‐based aggregation‐induced emission active fluorescent probe for fluorescent ink, fingerprint powder, and visual detection of salmon freshness	30
Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms	30

Importance of interaction between the matrix effect and microbial metabolism in the bioavailability of lignans	30
An adaptive spacing of root‐zone hole fertilization to improve production and fertilizer utilization of rapeseed	30
Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch	29
Effects of novel antimicrobial peptide F1 on quality and storage stability of litchi fruit	29
Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein	29
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products	28
Biosorption of cypermethrin from aqueous solutions by Pediococcus acidilactici: kinetics, isotherms, and mechanisms	28
White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review	28
Poly‐γ‐glutamic acid enhanced the yield and photosynthesis of soybeans by adjusting soil aggregates and water distribution	28
Serine governs metabolic homeostasis and microbial crosstalk to promote the utilization of urea nitrogen in rumen fermentation in vitro	28
High‐energy electron beam irradiation inhibited the sprouting of potato tubers by regulating carbohydrate metabolism	28
Effects of rinsing processes on the quality and frozen storage stability of sturgeon surimi sol: Physicochemical and structural characteristics	28
Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose	28
Dietary rutin improves breast meat quality in heat‐stressed broilers and protects mitochondria from oxidative attack via the AMPK/PINK1–Parkin pathway	27
Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality	27
Physicochemical and structural characterization of whey protein concentrate–tomato pectin conjugates	27
Serratia marcescensG4 as a novel biocontrol strain against Sclerotinia sclerotiorum infection in soybean	27
Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles	27
Protective effect of Limosilactobacillus reuteri‐fermented yogurt on mouse intestinal barrier injury induced by enterotoxigenic Escherichia coli	27
Vitamin B12: prevention of human beings from lethal diseases and its food application	27
Cordyceps militaris polysaccharides modulate gut microbiota and improve metabolic disorders in mice with diet‐induced obesity	27
Impact of rutin–protein nanoparticles on extruded recombinant rice: structure, digestibility and in vitro	27
Preparation and evaluation of astaxanthin‐loaded 2‐hydroxypropyl‐beta‐cyclodextrin and Soluplus® nanoparticles based on electrospray technology	27
Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of Astragalus	27
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	27
Novel integration of forage cereal–legume mixtures in conservation agriculture enhances weed control and barley productivity in Moroccan drylands	26
In vivo antioxidant activity of Cinnamomum cassia leaf residues and their effect on gut microbiota of d‐galactose‐induced aging model mice	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
Porcine in vitro digestion and matrix structure of undigested residue of xylanase‐ and cellulase‐supplemented maize and wheat	26
Rice–fish coculture incorporating spent mushroom substrate substitution alleviated microbial metabolism limitation reflected by soil extracellular enzymatic stoichiometry	26
5‐Heptadecylresorcinol ameliorates high‐fat diet induced non‐alcoholic fatty liver disease through modulating bile acid profile and suppressing inflammation	26
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Antibacterial properties of Moringa oleifera, Cynara scolymus and Allium fistulosum leaf extracts: molecular docking insights into quercetin's mec	26
Effect of hot‐air drying on drying characteristics and quality of tiger nut	26
Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system	26
Tailored chitosan integration in diatomaceous earth particles as a scaffold for fructosyltransferase immobilization in fructo‐oligosaccharide production	26
Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo‐Gangetic plains	25
The surface morphology of Atractylodes macrocephala polysaccharide and its inhibitory effect on PCV2 replication	25
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Trending green atom transfer radical polymerization (ATRP)‐modified lactic acid bacteria: application as a bioadsorbent to detoxicate aflatoxin B1 in grains	25
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Optimization of liquid fertilizer management improves grain yield, biomass accumulation, and nutrient uptake of late‐season indica fragrant rice	25
Effect of carnosine on nitrosamine formation in gastric‐simulated aqueous and lipid environments	25
Applications of nanotechnology to combat the problems associated with modern food	24
Quantifying potassium bromate in flour using a phase‐transfer headspace strategy	24
Circular economy opportunities in the yerba mate industry: a review	24
Bioactive polysaccharides in different plant parts of Aconitum carmichaelii	24
Kinetic parameters related to nitrogen uptake in ‘Okinawa’ peach rootstocks are altered by ‘Chimarrita’ scion Nitrogen uptake in ‘Okinawa’ peach rootstock	24
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Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds	24
Structural characterization and anti‐inflammatory activity analysis of novel polysaccharides extracted from sea buckthorn	24
Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage	24
Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound	24
Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb]	24
Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana	24
Investigation of the effect of ethanol on the stability of black rice anthocyanin/cyclodextrin inclusion complexes in aqueous systems	24
Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Cit	24
Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin	23
Correction to “Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines”	23
Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties	23
Extraction, characterization and antioxidant activity evaluation of collagen from Monopterus albus	23
Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion	23
Chemoinformatic modelling of the antioxidant activity of phenolic compounds	23
Functional food potential of Anoectochilus roxburghii aqueous extract: UP	23
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low‐salt conditions	23
Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties	23
Dry direct‐seeded rice has higher energy and carbon production efficiencies without reducing economic benefits	23
Effect of chicken sternum cartilage on bone mineral density and its mechanism	23
Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05	23
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines	23
Multi‐criteria decision analysis integrated with GIS to determine land suitability for cultivation and best harvest time of vine	23
Effects of Sibiraea laevigate maxim polysaccharides on intestinal flora in immunosuppressed mice	23
Leek (Allium ampeloprasum var. kurrat) aqueous extract loaded on selenium nanoparticles protects against testis and brain injury induced by mercuric chloride in rats	22
Physicochemical properties of palm oils modified through glycerolysis–interesterification catalyzed by potassium carbonate–glycerol: their application in cookies	22
Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution	22
Structural characterization and hepatoprotective activity of exopolysaccharide from Bacillus velezensisSN‐1	22
Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract	22

Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang	22
Macronutrient and micronutrient profiles of meat types: insights into human health and diet	22
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	22
Plant‐derived biostimulant as priming agents enhanced antioxidant and nutritive properties in brassicaceous microgreens	22
Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA–RES complexes	22
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Freeze‐dried Lactobacillus spp. improved average daily liveweight gain and r	22
Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fi	22
Optimization of flavonoid extraction from Tarocco orange (	22
The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases	22
A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity	21
Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal mus	21
Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model	21
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis	21
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	21
Engineering waxy wheat with customized starch properties by integrated breeding and identification of key residues governing Granule‐bound starch synthase I TaGBSSI	21
Exogenous γ ‐polyglutamic acid alleviates cadmium stress in rice through redox regulation and modulation of cadmium accumulation	21
Effects of reduced rainfall on coffee quality and volatile composition	21
Elevated CO 2 via capture agent promotes photosynthetic efficiency and r	21
Flash vacuum expansion assisted valorization of coffee pulp waste: thermodynamic and sorption modeling of phenolic‐rich spray‐dried extracts	21
The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)	21
Evodiamine and its nano‐based approaches for enhanced cancer therapy: recent advances and challenges	21
A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition	21
Benefits of dietary transitions to aquatic foods for the environment and sustainable development goals: a case study in China under shared socioeconomic pathways	21
Docosahexaenoic acid‐acylated astaxanthin monoester ameliorates chronic high‐fat diet‐induced autophagy dysfunction via ULK1 pathway in the hypothalamus of mice	21
NIR‐HSI as a tool to predict deoxynivalenol and fumonisins in maize kernels: a step forward in preventing mycotoxin contamination	21
Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes	21
Inhibition potential of n‐hexadecanoic and oleic acids from edible insects against α‐glucosidase, α‐amylase, tyrosinase, and acetylcholinesterase: in	21
Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions	21
Rapid, simple and accessible phytonutritional assessment methods in agricultural research	21
Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork	21
Pomegranate seed oil attenuates palmitic acid‐induced hepatic injury through modulation of oxidative stress: insights from GC ‐Q‐	21
Morphological and phytochemical characteristics of Cymbopogon flexuosus (Nees ex Steud.) W.Watson cultivars at different harvest intervals in the Western Himalayas, India	21
Silicon mitigates the negative impacts of salt stress in soybean plants	21
High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance	21
Impact of variety and environmental factors on proteolytic quality parameters of selected malting barley varieties	21
Effect of integrated seed priming on storage duration for enhanced germination traits in lentil ( Lens culinaris L. ) unde	20
Self‐assembled α‐lactalbumin nanostructures: encapsulation and controlled release of bioactive molecules in gastrointestinal in vitro model	20
Ulva lactuca polysaccharides alleviate constipation in mice through repairing the intestinal barrier and regulating the gut microbiota	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
Hepatoprotective effects of a novel polysaccharide from Aronia melanocarpa against alcohol‐induced	20
Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life	20
Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and beeswax‐Span80 in cookie preparation	20
Characterization on the physicochemical and digestion properties of potato starch modified by the extract from Rhinacanthus nasutus (L.) KURZ	20
Effects of deficit irrigation and biostimulants on melon productivity and quality in semi‐arid conditions	20
Comparative analysis of pomological and phytochemical characteristics in white‐ and red‐fleshed pitaya ( Hylocereus spp.	20
Identification of allergenic epitopes destroyed by two processing technologies of glycinin A2 from soybean	20
Chemometrics analysis of the flow and thermal properties of cardaba banana starch	20
Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano‐selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao	20
Physicochemical, antioxidant, gastrointestinal digestion and probiotic growth promoting properties of water and alkali extracted polysaccharides from Schizophyllum commune	20
Quantitative comparison and rapid discrimination of Panax notoginseng powder and Caulis clematidis armandii using NMR combined with pattern recognition	20
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features	20
Effects of garlic‐derived fructan and oligofructose mixtures on intestinal health and constipation relief in mice	20
Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation	20
Stress analysis and crack prediction of microwave vacuum drying of wheat	20
Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch	20
The role of root size and root efficiency in grain production, and water‐and nitrogen‐use efficiency in wheat	20
Method development and validation for analysis of microencapsulated cyanidin‐3‐O‐rutinoside in dairy samples containing juçara palm fruit by high‐performance liquid chromatogr	19
Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food	19
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Physicochemical and functional properties of pectin from Premna microphylla Turcz leaves cultivated in Taiwan	19
Streptomyces virginiae XDS1‐5, an antagonistic actinomycete, as a biocontrol to peach brown rot caused by Monilinia fructicola	19
Enhanced color and antioxidant properties of sunflower protein concentrates extracted under alkaline conditions using anti‐greening reagents	19
Effect of foliar sodium selenite fertilization on oxidative stress and productivity in Olea europaea L., biofortification and quality of extra virgin oli	19
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Characteristics and formation mechanism of walnut protein isolate–soy protein isolate nanoparticles loading eugenol by pH ‐cycle technique	19
Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate‐surimi gel under different gelation‐freezing treatments	19
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Suitability of unmalted finger millet from China for beer brewing	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
Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility	19
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Prevalence and characterization of antibiotic susceptibility of Campylobacter strains from the chicken meat industry in Bosnia and Herzegovina	19
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Optimization of sowing date for spring maize in China's loess plateau based on presowing temperature and soil water content	19
Effect of different oligomerization assemblies of γ‐conglutin on its interaction behavior with vitexin	19
A biofortification tool enhances iron and manganese tolerance and accumulation in plants	19
Melatonin treatment accelerates yam tuber healing through promoting the biosynthesis and polymerization of suberin polyaliphatic monomers at wound sites	19
Influence of continuous and pulsed light on the yield and phytochemical composition of Capsicum annuum L. cv. ‘Padrón’	19
In silico tools to assess the potential allergenicity of shiitake mushrooms (Lentinula edodes)	19
Bioavailability and gut microbiota modulation of polyphenol from Camellia oleifera shells during digestion and fermentation in vitro	19
Engineering and application of a recombinant Aspergillus niger CECT 2907 tan	18
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein	18
YOLOv11n for precision agriculture: lightweight and efficient detection of guava defects across diverse conditions	18
Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment	18
Australian Hard 2 ( AH2 ) wheat class with null4A genetic basis to	18
Natural yam pigment as a dual‐type ROS photosensitizer: mechanism, biosafety, and application in fresh‐cut produce	18
Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids	18
Simultaneously predicting SPAD and water content in rice leaves using hyperspectral imaging with deep multi‐task regression and transfer component analysis	18
Exploring the potential of transitioning Malawians from corn to quinoa‐based thick porridge (nsima): insights from sensory and emotions profiles	18
Large‐scale phenotyping of physical and antioxidant traits in peach and apricot cultivars	18
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	18
Stabilization of double emulsions with anthocyanins using a plant protein–inositol hexaphosphate complex	18
Irreversible biosynthesis of D‐allulose from D‐glucose in Escherichia coli through fine‐tuning of carbon flux and cofactor regeneration engineering	18