Journal of the Science of Food and Agriculture

Article	Citations
Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors	228
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An adaptive spacing of root‐zone hole fertilization to improve production and fertilizer utilization of rapeseed	80
Transcriptomic characterization of the response to a microalgae extract in Arabidopsis thaliana and Solanum lycopersicum	70
Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles	69
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method	56
Biosorption of cypermethrin from aqueous solutions by Pediococcus acidilactici: kinetics, isotherms, and mechanisms	55
Physicochemical and structural characterization of whey protein concentrate–tomato pectin conjugates	52
Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds	51
Discovery and characterization of a novel carbohydrate‐binding module: a favorable tool for investigating agarose	51
Soy protein increases cognitive level in mice by modifying hippocampal nerve growth, oxidative stress, and intestinal microbiota	50
Development of a microecologic product from Lactobacillus rhamnosus based on silica	50
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Quorum sensing effect of chiral d‐glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3	46
Does harvesting Urochloa and Megathyrsus forages at short intervals confer an advantage on cumulative dry matter yields and quality?	46
The essential oil of the condiment species Clinopodium thymifolium (Scop.) Kuntze: new natural products and seasonal variation	46
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Effect of splenic transfer factor on the development of intestinal mucosal barrier in laying hens	45
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Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets	45
Software‐based screening for efficient sgRNAs in Lactococcus lactis	45
Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae	43
Identifying freshness of various chilled pork cuts using rapid imaging analysis	43
Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch	41

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Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis	41
Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose	40
Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality	39
Improvement of shelf‐life of cherry (Prunus avium L.) by combined application of modified‐atmosphere packaging and antagonistic yeast for long‐distance export	39
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	38
Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb	38
Rapid detection of murine‐derived ingredients in meat products using real‐time enzymatic recombinase amplification	37
Study based on metabolomics and network pharmacology to explore the mechanism of Ginseng‐Douch compound fermentation products in the treatment of hyperlipidemia	37
Effect of hot‐air drying on drying characteristics and quality of tiger nut	37
Broad‐spectrum antimicrobial activity of cinnamoyl esterase‐producing Lactobacilli and their application in fermented rice bran	37
Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐NMR relaxometry	36
White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review	36
Accurate assessment of macronutrients and micro‐elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India	36
Emitter clogging characteristics under reclaimed wastewater drip irrigation: a meta‐analysis	35
HigBA toxin–antitoxin system of Weissella cibaria is involved in response to the bile salt stress	35
Determination of honey adulterated with corn syrup by quantitative amplification of maize residual DNA using ultra‐rapid real‐time PCR	35
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	35
Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin (Onobrychis viciifolia) and sulla (Hedysarum coronarium	35
Poly‐γ‐glutamic acid enhanced the yield and photosynthesis of soybeans by adjusting soil aggregates and water distribution	35
Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour	34
Nanoprecipitates of γ‐cyclodextrin/epigallocatechin‐3‐gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism	34
Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas	33
Intermittent dilution of dietary digestible lysine lowers the incidence of white striping by suppressing the growth, lipid synthesis, and muscle damage in broiler chickens	33
Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yun	33
Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation	33
Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms	33
Drying of Xanthosoma sagittifoliumSchott leaves by heat pump and conventional dryer: and evaluation of bioactive compounds	33
Resveratrol protects against cadmium‐induced cerebrum toxicity through modifications of the cytochrome P450 enzyme system in microsomes	32
Variation of floret development and grain setting characteristics in winter wheat responses to delayed sowing	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	31
Rice bran and rice bran oil production perspective in Bangladesh: a review	31
A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract	31
Long‐term continuous cropping affects ecoenzymatic stoichiometry of microbial nutrient acquisition: a case study from a Chinese Mollisol	31
A triphenylamine‐based aggregation‐induced emission active fluorescent probe for fluorescent ink, fingerprint powder, and visual detection of salmon freshness	31
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	31
Physicochemical characterization and identification of major linear epitopes of sarcoplasmic calcium‐binding protein (SCP) allergen from Pacific oyster (Crassostrea gigas)	31
Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques	30
Purification, characterization and protective effects on UVB‐induced photoaging in zebrafish of Pleurotus citrinopileatus polysaccharide PCP‐2	30
Vitamin B12: prevention of human beings from lethal diseases and its food application	30
Optimum growth and quality of the edible ice plant under saline conditions	30
Protective effect of Limosilactobacillus reuteri‐fermented yogurt on mouse intestinal barrier injury induced by enterotoxigenic Escherichia coli	30
Ferulic and coumaric acid in corn and soybean meal‐based diets and in feces from pigs fed these diets	29
Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length	29
Black goji berry anthocyanins extend lifespan and enhance the antioxidant defenses in Caenorhabditis elegans via the JNK‐1 and DAF‐16/FOXO pathways	29
Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria	29
Exploration of molecular interaction between different plant proteins and 2‐pentylfuran: based on multiple spectroscopy and molecular docking	29
The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies	29
Synthesis and characterization of lotus seed protein‐based curcumin microcapsules with enhanced solubility, stability, and sustained release	29
Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of Astragalus	28

In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips	28
Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees	28
Synthesis and physicochemical characterization of rhamnolipid fabricated fucoxanthin loaded bovine serum albumin nanoparticles supported by simulation studies	28
Effect of solid‐state fermentation by three different Bacillus species on composition and protein structure of soybean meal	27
Cordyceps militaris polysaccharides modulate gut microbiota and improve metabolic disorders in mice with diet‐induced obesity	27
Effects of dietary citrus pulp level on the growth and intestinal health of largemouth bass (Micropterus salmoides)	27
Effect of Lacticaseibacillus paracasei K56 with galactooligosaccharide synbiotics on obese individuals: an in vitro fermentation model	27
Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating	27
Dietary rutin improves breast meat quality in heat‐stressed broilers and protects mitochondria from oxidative attack via the AMPK/PINK1–Parkin pathway	27
Extraction and physicochemical characterization of native and broiler chicken feet gelatin	27
Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure	27
Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry	27
Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter	26
Effects of ethylene on berry ripening and anthocyanin accumulation of ‘Fujiminori’ grape in protected cultivation	26
Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins	26
The effect of transportation vibration on the microbiological status of bottled mineral water	25
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Preparation and evaluation of astaxanthin‐loaded 2‐hydroxypropyl‐beta‐cyclodextrin and Soluplus® nanoparticles based on electrospray technology	25
The self‐assembled zein hydrolysate–curcumin nanocomplex: improvement on the stability and sustainable release of curcumin	25
Natural abundance analysis of the role played by 15N as indicator for the certification of organic‐system deriving food	25
Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein	25
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Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration	25
Multi‐criteria decision analysis integrated with GIS to determine land suitability for cultivation and best harvest time of vine	24
Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties	24
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Dynamics of Arabic gum aqueous solutions as revealed by NMR relaxometry	24
The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during stor	24
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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	23
Kinetic parameters related to nitrogen uptake in ‘Okinawa’ peach rootstocks are altered by ‘Chimarrita’ scion Nitrogen uptake in ‘Okinawa’ peach rootstock	23
Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes	23
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The surface morphology of Atractylodes macrocephala polysaccharide and its inhibitory effect on PCV2 replication	23
Effects of reduced rainfall on coffee quality and volatile composition	23
Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds	23
Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch	23
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Soil bacterial microbiota predetermines rice yield in reclaiming saline‐sodic soils leached with brackish ice	23
Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract	22
Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage	22
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Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo‐Gangetic plains	22
Benefits of dietary transitions to aquatic foods for the environment and sustainable development goals: a case study in China under shared socioeconomic pathways	22
Extraction of non‐starch lipid from protease‐treated wheat flour	22
A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity	22
Application of X‐ray diffraction and energy dispersive spectroscopy in the isolation of sulfated polysaccharide from Porphyra haitanensis and its antioxidant capacity under in vit	22
Docosahexaenoic acid‐acylated astaxanthin monoester ameliorates chronic high‐fat diet‐induced autophagy dysfunction via ULK1 pathway in the hypothalamus of mice	22
High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance	22
Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution	21
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Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and beeswax‐Span80 in cookie preparation	21
Soil chemical quality assessment and spatial distribution of pomelo orchards in acidic red soil hilly regions of China	21
Macabeo (Viura) grape response to climate variability in areas located at different elevations in the Rioja Designation of Origin	21
Balanced branched‐chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs	21
Dry direct‐seeded rice has higher energy and carbon production efficiencies without reducing economic benefits	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
Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal mus	20
Effects of sesame, canola and sesame‐canola oils on body weight and composition in adults with type 2 diabetes mellitus: a randomized, triple‐blind, cross‐over clinical trial	20
Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life	20
Simultaneous determination of isoxaflutole and its two metabolites in corn under field conditions by LC–MS/MS	20
Healthy eating – a modifiable contributor to optimize healthy living in the COVID‐19 pandemic: a review	20
Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound	20
Bioactive polysaccharides in different plant parts of Aconitum carmichaelii	20
Physicochemical, antioxidant, gastrointestinal digestion and probiotic growth promoting properties of water and alkali extracted polysaccharides from Schizophyllum commune	20
In situ ruminal disappearance of crude protein and phytate from differently processed rapeseed meals in dairy cows	20
Plant‐derived biostimulant as priming agents enhanced antioxidant and nutritive properties in brassicaceous microgreens	20
Optimization of liquid fertilizer management improves grain yield, biomass accumulation, and nutrient uptake of late‐season indica fragrant rice	20
Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics	20
Quantifying potassium bromate in flour using a phase‐transfer headspace strategy	20
The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases	20
Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb]	20
Antibacterial properties of Moringa oleifera, Cynara scolymus and Allium fistulosum leaf extracts: molecular docking insights into quercetin's mec	19
Chemometrics analysis of the flow and thermal properties of cardaba banana starch	19
Leek (Allium ampeloprasum var. kurrat) aqueous extract loaded on selenium nanoparticles protects against testis and brain injury induced by mercuric chloride in rats	19
Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils	19
Influence of combined yeast culture and enzymatically hydrolyzed yeast on in vitro ruminal fermentation in contrasting feed substrates	19
Tailored chitosan integration in diatomaceous earth particles as a scaffold for fructosyltransferase immobilization in fructo‐oligosaccharide production	19
Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano‐selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao	19

In vivo antioxidant activity of Cinnamomum cassia leaf residues and their effect on gut microbiota of d‐galactose‐induced aging model mice	19
Evodiamine and its nano‐based approaches for enhanced cancer therapy: recent advances and challenges	19
Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05	19
Trending green atom transfer radical polymerization (ATRP)‐modified lactic acid bacteria: application as a bioadsorbent to detoxicate aflatoxin B1 in grains	19
Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions	19
Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model	19
The role of root size and root efficiency in grain production, and water‐and nitrogen‐use efficiency in wheat	19
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines	19
Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion	19
A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition	19
The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat	19
Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana	19
Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti‐inflammatory activities of Meliponinae honey	19
Porcine in vitro digestion and matrix structure of undigested residue of xylanase‐ and cellulase‐supplemented maize and wheat	19
Applications of nanotechnology to combat the problems associated with modern food	19
Intrinsic and extrinsic attributes related to the influence of growing altitude on consumer acceptability and sensory perception of fresh apple	19
Chemoinformatic modelling of the antioxidant activity of phenolic compounds	19
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	19
The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)	19
Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes	19
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low‐salt conditions	18
Bioactive peptides identified from enzymatic hydrolysates of sturgeon skin	18
NIR‐HSI as a tool to predict deoxynivalenol and fumonisins in maize kernels: a step forward in preventing mycotoxin contamination	18
Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fi	18
Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine	18
Inhibitory effect of pre‐gelatinized dialdehyde starch on heat‐induced deterioration of sea cucumber	18
Simultaneously predicting SPAD and water content in rice leaves using hyperspectral imaging with deep multi‐task regression and transfer component analysis	18
Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA–RES complexes	18
Silicon mitigates the negative impacts of salt stress in soybean plants	18
Inhibition potential of n‐hexadecanoic and oleic acids from edible insects against α‐glucosidase, α‐amylase, tyrosinase, and acetylcholinesterase: in	18
Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin	18
Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae	18
Ultrasound‐assisted extraction of oil from hempseed (Cannabis sativa L.): Part 2	18
Optimization of sowing date for spring maize in China's loess plateau based on presowing temperature and soil water content	18
Effect of carnosine on nitrosamine formation in gastric‐simulated aqueous and lipid environments	18
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis	18
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models	18
Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin	18
Structural characterization and hepatoprotective activity of exopolysaccharide from Bacillus velezensisSN‐1	18
Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties	18
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First investigation on polyphenols and glycosidic aroma precursors in a spontaneous colour mutant of ‘Glera’, the principal grape variety of Prosecco sparkling wine	17
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	17
Rapid headspace analysis of commercial spearmint and peppermint teas using volatile ‘fingerprints’ and an electronic nose	17
Detection of thiram on fruit surfaces and in juices with minimum sample pretreatment via a bendable and reusable substrate for surface‐enhanced Raman scattering	17
Isolation, identification, and chelation mechanism of ferrous‐chelating peptide from peanut protein hydrolysate	17
Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate‐surimi gel under different gelation‐freezing treatments	17
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A comparative study on antidiabetic and anti‐inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in	17
Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation	17
Salvianolic acid B influences the ferritin function in iron(II)/iron(III) transformation and iron chelation	17
Exploration of suitable in vitro simulated digestion model for lipid oxidation of flaxseed oil emulsion during digestion	17
Research advancement and commercialization of microalgae edible oil: a review	17
Exploring the potential of transitioning Malawians from corn to quinoa‐based thick porridge (nsima): insights from sensory and emotions profiles	17
Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran	17
Method development and validation for analysis of microencapsulated cyanidin‐3‐O‐rutinoside in dairy samples containing juçara palm fruit by high‐performance liquid chromatogr	17
Genetic variation in skin traits in New Zealand lambs	17
Effects of garlic‐derived fructan and oligofructose mixtures on intestinal health and constipation relief in mice	17
In silico tools to assess the potential allergenicity of shiitake mushrooms (Lentinula edodes)	17
Characteristics of neonicotinoid and metabolite residues in Taiwanese tea leaves	17
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	17
Streptomyces virginiae XDS1‐5, an antagonistic actinomycete, as a biocontrol to peach brown rot caused by Monilinia fructicola	17
Fractionation of linseed and obtaining ingredients rich in protein and fibers: alternatives for animal feed	17
Self‐assembled α‐lactalbumin nanostructures: encapsulation and controlled release of bioactive molecules in gastrointestinal in vitro model	17
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Artemisia selengensis Turcz. leaf extract promotes longevity and stress resistance in Caenorhabditis elegans	17
Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment	17
Effects of different drying methods on the storage stability of barley grass powder	16
Identification of allergenic epitopes destroyed by two processing technologies of glycinin A2 from soybean	16
Preparation and characterization of microcrystalline cellulose from rice bran	16
Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility	16
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features	16
Residue degradation, transfer and risk assessment of pyriproxyfen and its metabolites from tea garden to cup by ultra performance liquid chromatography tandem mass spectrometry	16
Irreversible biosynthesis of D‐allulose from D‐glucose in Escherichia coli through fine‐tuning of carbon flux and cofactor regeneration engineering	16
A novel antioxidant iron‐chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro	16
Evaluation of multilayer perceptron neural networks and adaptive neuro‐fuzzy inference systems for the mass transfer modeling of Echium amoenum Fisch. & C. A. Mey	16
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Manganese sulfate application promotes berry flavonoid accumulation in Vitis vinifera cv. ‘Cabernet Sauvignon’ by regulating flavonoid metabolome and transcriptome profiles	16
Quantitative comparison and rapid discrimination of Panax notoginseng powder and Caulis clematidis armandii using NMR combined with pattern recognition	16
Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch	16
Identification of a novel calcium‐binding peptide from Lentinula edodes and structure, stability and absorption evaluation of its calcium chelate	16
Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids	16
Bioactive compounds, biological activity, and starch digestibility of dried soy residues from the soybean oil industry and the effects of hot‐air drying	16
Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans	16
Synergistic interaction of Cu(II) with caffeic acid and chlorogenic acid in α‐glucosidase inhibition	16
Effects of curcumin‐mediated photodynamic treatment on lipid degradation of oysters during refrigerated storage	15
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	15
Effects of rhamnolipid replacement of chlortetracycline on growth performance, slaughtering traits, meat quality and antioxidant function in broilers	15
Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil‐in‐water emulsions formulated under acidic conditions	15
Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods	15
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein	15
Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride	15
Almond okara as a valuable ingredient in biscuit preparation	15
Pea‐based bulgur: a nutrient‐rich and high‐protein plant‐based food product	15