LWT-Food Science and Technology

Article	Citations
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	154
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	147
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	97
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	95
Structural stability and antibacterial activity of gelatin/zein composite films loaded with thirteen-spices essential oil for chilled pork preservation	94
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	92
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	91
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	90
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	90
An integrated risk profiling and analysis of antimicrobial resistance genes by shotgun metagenomics and qPCR in retail food items	87
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	84
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	82
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	82
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	81
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	79
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	79
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	76
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	75
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	73
Identification of exudate metabolites associated with quality in beef during refrigeration	72
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	71
The main nutritional components in colored rice grains	71
Exploring Non-Saccharomyces yeasts from Daqu for beer production	71
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	70
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	69

Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	69
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	68
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	68
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	67
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	67
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	67
Combined influence of bitterness and alcohol content on the microbiological stability, antioxidant capacity, and bioactive compounds of UV-LED treated beers: A non-thermal processing approach	67
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	66
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	66
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	66
Plasma Activated Water for wine barrels disinfection	66
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	65
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	65
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	64
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	64
Non-destructive discrimination of fresh, aged, and frozen-thawed beef using portable near-infrared spectroscopy combined with explainable artificial intelligence	64
Corrigendum to: “Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and e	64
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	64
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	64
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	63
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	63
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	63
Heating alters the nutritional and antioxidant characteristics of lotus root	63
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	63
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	62
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	62
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	62
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	61
Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry	61
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	61
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	61
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	60
Preparation, properties, and application of soy protein isolate nanofiber-chitosan based films: Focus on the impact of morphologically diverse SPIFs	60
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	60
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	59
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	59
Allulose as novel ingredient for improving freshness of yeast-made bakery products	59
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	59
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	59
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	59
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	58
NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms	58
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	58
Influence of roasted grape seed infusion on the sensory profile of Merlot red wine during aging	58
Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity	57
The antifungal activity of o-vanillin against Aspergillus flavus via disrupting ergosterol biosynthesis and promoting oxidative stress, and an RNA-seq analysis thereof	57
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	57
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	56
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	56
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	56

Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	56
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	56
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	56
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	56
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	56
Exploring the integration of orange peel for sustainable gluten-free flatbread making	56
Grainy properties of post–heating fermented milk with different particle sizes	56
AdABI5 transcription factor promotes aroma synthesis in refrigerated kiwifruit via targeting Ad9sLOX and AdADH1	56
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	56
Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products	56
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	55
Development of high-protein functional crackers enriched with adaptogenic compounds	55
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	55
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	55
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	55
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	55
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	55
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	55
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	54
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	54
Impact of cyclic temperature treatments on sweetpotato saccharification: starch gelatinization dynamics and soluble sugar modulation	54
Improvement in quality deterioration of frozen cooked rice during freeze-thaw cycles: Antifreeze protective effect of inulin addition	54
Selection of biofilm-degradation aptamers against Pseudomonas aeruginosa and isolation, identification, and interaction analysis of their binding proteins	54
Composition and changes of microflora in the manufacturing process of traditional hurood	54
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	54
Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization	54
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	53
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	53
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	53
Study on the optimization of lychee quick-freezing process parameters and damage assessment model based on response surface methodology	53
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	52
Construction of a biprotein based highly stable CEO encapsulation system: Application to fish preservation	52
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	52
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	52
Application of biogenic amines in milk freshness assessment: A comparative study with traditional quality parameters	52
Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-t	52
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	52
Comparative assessment of wall material combinations on the encapsulation of astaxanthin-rich weakened Haematococcus pluvialis	52
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	51
Characterization of a casein-sodium alginate emulsion gel	51
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	51
Effects of ultrasound-assisted multienzymolysis combined with gallic acid grafting or acetylation on the structural and lipid adsorption-relative properties of Ziziphus jujuba residue dietary fibre	51
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	51
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	51
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	51
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	50
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	50
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	50
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	50
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	50
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	50
Identification of two novel peptides with antibiofilm and antimicrobial effects from ovotransferrin hydrolysates using peptidomic and regression-based machine learning approach	49
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	49
Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives	49
An overview of tea polyphenols as bioactive agents for food packaging applications	49
Characterisation of supercritical carbon dioxide extracts from olive leaves: antimicrobial activity, volatile composition and mineral oil contamination	49
Vapour-phase essential oils for postharvest vegetables: From laboratory to real-world use	49
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	49
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	49
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	49
Extraction of flavonoids and phenolic acids from poplar-type propolis: optimization of maceration process, evaluation of antioxidant and antimicrobial activities	49
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	49
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	48
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	48
A multi-omics strategy to reveal the effect of raw meat differences on volatile organic compounds and microbial communities of fermented sour meat	48
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	48
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	48
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	48
Time-salinity interactions shapes flavor-precursor formation and quality evolution in naturally fermented of Phyllostachys praecox shoots	48
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	48
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	48
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	47
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	47
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	47
Effects of different lactic acid bacteria on volatile compounds in fermented mixed soy beverage	47
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	47
Mineral profile, oxidative stability and color traits in dry aged Meat: Integrative analysis	47
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	47
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	47
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	47

Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	47
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	47
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	46
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	46
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	46
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	46
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	46
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	46
A novel bioinspired SERS platform for ultrasensitive bacterial detection	45
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	45
Surfactant-free silk fibroin–oil nanoemulsion coatings enable fruit-specific preservation pathways	45
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	45
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	45
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	45
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	45
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	45
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	44
Integrated multi-omics reveals niacin's regulatory mechanism in suppressing post-acidification to enhance yogurt stability	44
Insights into non-isoflavone flavonoid distribution and variation across soybean germplasm using HPLC-MS/MS	44
Antibacterial activity and mechanism of combination natural essential oils from oregano and cinnamon against enterotoxigenic Escherichia coli K99	44
Changes in the bioactive content and aroma profile of aged garlic with processing conditions	44
Biological stabilization of Arthrospira bioactive-peptides within biopolymers: Functional food formulation; bitterness-masking and nutritional aspects	44
Innovative delivery of proanthocyanidins through deacetylated konjac glucomannan microcarriers: Implications for stability and gut microbiota	44
Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples	44
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee	44
Sensitive and visual detection for Atlantic salmon in processed foods using PCR-CRISPR/Cas12a system	44
Intelligent kappa-carrageenan-pectin aerogels containing Rosa persica petal extract and chitin nanoparticles for monitoring freshness of chicken fillets	44
Variation in the physical properties of oat groats, flakes and oat flake flour – Processability of thirty pure cultivar oat batches from Finland	44
Extraction of phytochemicals from young shoots of Pinus sylvestris L. and analysis of their selected biological properties	44
Refining L-asparaginase application for acrylamide reduction in sweet potatoes	44
Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis	44
Influence of phenolic co-pigments on the stability of major anthocyanin in blueberry wine and color changes during storage	44
Genotype and phenotype-based elucidation of the dominant microbial community and metabolic characteristics responsible for nitrite hazards in fermented vegetable	44
Optimization of gluten-free ice cream cone formulation with carrot powder and Ziziphus lotus syrup using response surface methodology	44
Optimizing hydrolysis of dry-cured ham skin via hybrid deep learning: An intelligent process approach	43
A genome-wide association study of antibiotic resistance in dairy products-associated Enterococcus faecium isolates	43
The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids	43
Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution,	43
Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum	43
Foaming natural deep eutectic solvents (FNADES) based on natural sweeteners and its solubilization effect for food applications	43
Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste	43
Fermencin B2: A promising heat-stable cationic peptide for targeted inhibition of Staphylococcus aureus	43
CRISPR/Cas12a-powered universal platform with dual-signal readout for isothermal and sensitive detection of pathogenic microorganisms in foods	43
Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities	43
Inhibition of highland barley bran-derived carbon dots on the formation of advanced glycation end products	43
ACE-inhibitory activity and antioxidant properties of a low MW rice bran protein hydrolysate	43
Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients	43
Sonication of sesame meal protein isolates modified its microstructural and functional properties	43
Modified dSPE combined with ultra-high-performance liquid chromatography tandem mass spectrometry to determine bongkrekic acid, iso-bongkrekic acid, and toxoflavin in wet rice noodles	42
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice	42
Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves	42
Dynamic changes in microbiota succession of eggshell during storage by metagenomics	42
Differences in the molecular structure of curcumin and its breakdown products affect their inhibitory effect on pepsin: Kinetic and protein spatial conformation study	42
Phenolics and enzyme inhibitors from the Patagonian Empetrum rubrum berries	42
Moisture diffusion in maize hot air drying based on multi-component structure	42
Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China	42
Nutrient and heavy metals composition of dried fish varieties from Bangladesh	42
Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis	42
High temperature curing softening salted egg yolk: Insights on microstructure, texture properties and composition of key protein	42
Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics	42
Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage	42
Impact of metabolite transformations on off-flavor profiles of pasteurized drinking yogurt in non-microbial conditions	42
An oleogelator extracted from filter sludge of cane sugar manufacture: A comparative study of microstructure, crystallization kinetic and rheological properties	42
Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage	42
Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage	42
Ozone fine bubbles facilitating enrofloxacin and chloramphenicol removal from meat	42
Immunochromatographic assay for the rapid and sensitive detection of etoxazole in orange and grape samples	42
Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein	41
Corrigendum to “Characterization of Eurotium cristatum fermented albino tea (EFAT): a comparison of a novel tea with high active compounds and commercial tea products” [LWT 232 118435]	41
Exploration on the stability changes and flavor profiles of duck soup during cooking	41
Preparation of flaxseed oil nanoemulsion and its effect on oxidation stability of flaxseed oil and prediction of shelf life	41
Investigation of the physicochemical properties and the chemical components of chili rapeseed oil via different preparation oil temperatures	41
Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage	41
Synergistic antifungal activity of catechin and silver nanoparticles on Aspergillus niger isolated from coffee seeds	41
Development of tilapia muscle-based Shanghai smoked fish and the effect of salt amounts in the preparation process	41
Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification	41
Effect of α-tocopherol on the oil absorption of French fries based on physicochemical characteristics of frying oil and the morphology of French fries	41
Staggered magnetic bead chains enhanced bacterial colorimetric biosensing	41
Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)	40
Comparative study of antioxidant potential in air-dried brown macroalgae of the Canary Islands	40
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese	40
Antimicrobial effect of essential oils and terpenes coupled with supercritical carbon dioxide for chicken meat preservation	40
The degradation and antioxidant activities of capsaicinoid pungent dietary components from peppers and gingers: The mechanistic insights	40
Effect of bleaching with different clay on the final composition of post-fermentation corn oil with high content of β-sitosterol	40
Initial ice growth control mechanism for CMC-Na in model systems	40
Transcriptomic and phenotypic changes of Cronobacter sakazakii ATCC 29544 grown under desiccation stress	40
Nutraceutical dark chocolate: A delivery system for double-encapsulated extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum	40
Complexation of essential oils with beta-cyclodextrin: Characterization of complexes, determination of antimicrobial, antioxidant activities and application	40
Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation	40
Phenolic profiles, antioxidant, antiquorum sensing, antibiofilm and enzyme inhibitory activities of selected Acacia species collected from Benin	40
Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets	40
Technological and acid stress performance of yeast isolates from industrial sourdough	40
Antimicrobial-resistant Enterobacter cloacae complex strains isolated from fresh vegetables intended for raw consumption and their farm environments in the Northwest of Spain	39
Physicochemical and sensory characteristics of yellow cake formulated with curcumin-enriched fat alternatives	39
Dynamic changes and correlations of physicochemical, volatile metabolites, and bacterial communities during fermentation of sour meat fermented from goose meat	39