LWT-Food Science and Technology

Article	Citations
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	207
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	184
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	142
Characterization of a casein-sodium alginate emulsion gel	136
Allulose as novel ingredient for improving freshness of yeast-made bakery products	126
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	125
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	125
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	119
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	112
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	109
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	107
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	104
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	104
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	102
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	101
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	98
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation	98
Identification of exudate metabolites associated with quality in beef during refrigeration	95
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	93
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	93
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	91
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	91
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	90
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	89
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	89

Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	88
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	87
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	87
Exploring Non-Saccharomyces yeasts from Daqu for beer production	87
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	84
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	83
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	83
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	82
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	82
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	81
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	81
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	80
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	80
The main nutritional components in colored rice grains	80
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	79
Mineral profile, oxidative stability and color traits in dry aged Meat: Integrative analysis	79
Effect of the various fats on the structural characteristics of the hard dough biscuit	79
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	77
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	77
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	77
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	76
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	75
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	75
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting	74
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	73
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	72
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	72
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	72
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	72
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	71
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	71
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	71
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	70
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	70
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage	69
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	69
Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility	69
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	69
Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology	68
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	68
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	67
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	67
NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms	67
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	67
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	67
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	67
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	66
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	66
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	65
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	64

Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	64
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	63
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	63
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	63
Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors	62
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	62
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	62
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	62
Composition and changes of microflora in the manufacturing process of traditional hurood	62
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	61
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	61
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	60
Plasma Activated Water for wine barrels disinfection	60
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	60
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	60
Changes in the bioactive content and aroma profile of aged garlic with processing conditions	60
Identification and molecular docking of novel α-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein	59
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	59
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	59
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour	59
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	59
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	59
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	59
The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley	58
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	58
Impact of cyclic temperature treatments on sweetpotato saccharification: starch gelatinization dynamics and soluble sugar modulation	58
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	58
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	58
Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity	58
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods	58
Selection of biofilm-degradation aptamers against Pseudomonas aeruginosa and isolation, identification, and interaction analysis of their binding proteins	58
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	58
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	57
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	57
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	57
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	57
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	57
A novel bioinspired SERS platform for ultrasensitive bacterial detection	56
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	56
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	56
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	56
Development of high-protein functional crackers enriched with adaptogenic compounds	56
Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties	56
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	55
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	55
Improvement in quality deterioration of frozen cooked rice during freeze-thaw cycles: Antifreeze protective effect of inulin addition	55
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	55
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	55
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	55
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	55
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	55
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	55
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	55
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	55
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	55
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	55
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	55
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	55
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	54
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	54
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	54
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	54
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	54
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	54
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	54
Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products	54
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	54
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	54
Grainy properties of post–heating fermented milk with different particle sizes	54
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	53
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	53
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	53
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	53
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	53
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	53
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	52
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	52
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	52
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	52
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	52

Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	52
Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget	52
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	52
The antifungal activity of o-vanillin against Aspergillus flavus via disrupting ergosterol biosynthesis and promoting oxidative stress, and an RNA-seq analysis thereof	52
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	52
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	52
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	52
Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives	52
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation	51
Extraction of flavonoids and phenolic acids from poplar-type propolis: optimization of maceration process, evaluation of antioxidant and antimicrobial activities	51
Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-t	51
Exploring the integration of orange peel for sustainable gluten-free flatbread making	51
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	51
Comparative assessment of wall material combinations on the encapsulation of astaxanthin-rich weakened Haematococcus pluvialis	51
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	51
Construction of a biprotein based highly stable CEO encapsulation system: Application to fish preservation	51
An overview of tea polyphenols as bioactive agents for food packaging applications	51
Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization	51
Application of biogenic amines in milk freshness assessment: A comparative study with traditional quality parameters	51
Heating alters the nutritional and antioxidant characteristics of lotus root	51
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	50
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	50
Effects of adding citrus fiber with different chemical compositions and physicochemical properties on the cooking yield of spiced beef	50
Initial ice growth control mechanism for CMC-Na in model systems	50
Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus	50
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	50
Innovative delivery of proanthocyanidins through deacetylated konjac glucomannan microcarriers: Implications for stability and gut microbiota	50
Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins	50
Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential	50
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds	50
Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	50
Lactose hydrolysis implications on dairy beverages with autochthonous Limosilactobacillus mucosae and Syzygium cumini pulp	50
Extraction of phytochemicals from young shoots of Pinus sylvestris L. and analysis of their selected biological properties	49
The effects of oligosaccharides with different polymerization degrees on retrogradation of wheat starch at different freezing rates	49
Metabolome and transcriptome analysis of postharvest peach fruit in response to fungal pathogen Monilinia fructicola infection	49
Engineered lipase from Janibacter sp. with high thermal stability to efficiently produce long-medium-long triacylglycerols	49
Peptidomic profile and α-glucosidase inhibitory activity of cooked and gastrointestinal digested legumes	49
Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken	49
An oleogelator extracted from filter sludge of cane sugar manufacture: A comparative study of microstructure, crystallization kinetic and rheological properties	49
Rapid fluorescence visualization of Yersinia enterocolitica by CRISPR/Cas12a using novel specific target obtained by pan-genome analysis	49
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column	49
Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics	49
Role of the gut microbiota in determining the metabolic fate of free and bound phenolic compounds in wheat bran	49
Antimicrobial effect of essential oils and terpenes coupled with supercritical carbon dioxide for chicken meat preservation	49
Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients	49
A novel green extraction and analysis technique for the comprehensive characterization of mangiferin in different parts of the fresh mango fruit (Mangifera indica)	49
Development of tilapia muscle-based Shanghai smoked fish and the effect of salt amounts in the preparation process	49
Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein	49
Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)	48
Dehydrated mycelia (Cordyceps militaris, Grifola frondosa, Hericium erinaceus and Laricifomes officinalis) as Novel Foods: A comprehensive NMR study	48
The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter	48
Influence of phenolic co-pigments on the stability of major anthocyanin in blueberry wine and color changes during storage	48
Genotype and phenotype-based elucidation of the dominant microbial community and metabolic characteristics responsible for nitrite hazards in fermented vegetable	48
Improved extraction yield in olive oil mill using talc and kaolinitic clay	48
Exploring the prebiotic potential of unpurified apple dietary fibre concentrate	48
Water-soluble ions and nitrogen and oxygen stable isotope ratios in nitrate in sake in Akita, Japan	48
Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis	48
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee	48
Enhancing the long-term stability of glyceryl monostearate-based oleogels by incorporating hydroxy monoglyceride as an additional scaffolding agent	48
Protein-glutaminase-mediated functional modification of fish myofibrillar protein and its gelation mechanism	48
Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage	48
Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage	48
Phenolics and enzyme inhibitors from the Patagonian Empetrum rubrum berries	47
Nutrient and heavy metals composition of dried fish varieties from Bangladesh	47
Complexation of essential oils with beta-cyclodextrin: Characterization of complexes, determination of antimicrobial, antioxidant activities and application	47
Rapid and accurate on-site identification of Lactobacillus delbrueckii subspecies in dairy products using direct polymerase chain reaction with microfluidic chip	47
Antibacterial activity and action mode of crude bacteriocin C2-1 from Ligilactobacillus salivarius C2-1 against Listeria monocytogenes CICC 21633	47
Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica	47
Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets	47
Investigation of the physicochemical properties and the chemical components of chili rapeseed oil via different preparation oil temperatures	47
Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough	47
The degradation and antioxidant activities of capsaicinoid pungent dietary components from peppers and gingers: The mechanistic insights	47
Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine	47
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties	47
High temperature curing softening salted egg yolk: Insights on microstructure, texture properties and composition of key protein	47
ACE-inhibitory activity and antioxidant properties of a low MW rice bran protein hydrolysate	47
Comparative study of antioxidant potential in air-dried brown macroalgae of the Canary Islands	47
Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves	47
Phenolic profiles, antioxidant, antiquorum sensing, antibiofilm and enzyme inhibitory activities of selected Acacia species collected from Benin	46
Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation	46
Development of a novel active bilayer film incorporated postbiotics: investigation of its characteristics and effects on shelf-life extension of chicken breast fillet	46
Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum	46
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice	46
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods	46
Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang	46
Mitigation of oxidation-induced loss of myofibrillar protein gelling potential by the combination of pyrophosphate and l-lysine	46
Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins	46
A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype	46
Effect of phytol isolated from edible red alga (Bangia fusco-purpurea) on tyrosinase inhibition and its application on food preservation	46
Convenient method for the simultaneous production of high-quality fragrant rapeseed oil and recovery of phospholipids via electrolyte degumming	46
Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines	45
Antimicrobial-resistant Enterobacter cloacae complex strains isolated from fresh vegetables intended for raw consumption and their farm environments in the Northwest of Spain	45
Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China	45
Dynamic evolution and correlation between microorganisms and metabolites during manufacturing process and storage of Pu-erh tea	45
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating	45