LWT-Food Science and Technology

Article	Citations
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	157
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	148
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	99
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	97
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	97
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	97
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	95
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	93
Exploring Non-Saccharomyces yeasts from Daqu for beer production	90
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	84
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	84
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	83
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	83
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	79
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	79
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	77
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	76
Influence of roasted grape seed infusion on the sensory profile of Merlot red wine during aging	74
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	73
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	73
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	72
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	72
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	72
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	71
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	71

Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	70
Grainy properties of post–heating fermented milk with different particle sizes	69
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	69
Allulose as novel ingredient for improving freshness of yeast-made bakery products	69
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	69
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	68
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	68
Composition and changes of microflora in the manufacturing process of traditional hurood	68
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	68
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	68
Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity	67
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	67
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	66
Heating alters the nutritional and antioxidant characteristics of lotus root	66
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	65
Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products	65
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	64
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	64
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	64
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	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	63
Comparative assessment of wall material combinations on the encapsulation of astaxanthin-rich weakened Haematococcus pluvialis	63
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	63
Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-t	63
Application of biogenic amines in milk freshness assessment: A comparative study with traditional quality parameters	63
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	62
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	62
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	62
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	62
Selection of biofilm-degradation aptamers against Pseudomonas aeruginosa and isolation, identification, and interaction analysis of their binding proteins	62
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	62
Construction of a biprotein based highly stable CEO encapsulation system: Application to fish preservation	62
Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization	61
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	61
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	61
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	61
Development of high-protein functional crackers enriched with adaptogenic compounds	60
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	60
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	60
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	59
Characterization of a casein-sodium alginate emulsion gel	59
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	59
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	59
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	59
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	59
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	58
Vapour-phase essential oils for postharvest vegetables: From laboratory to real-world use	58
Study on the optimization of lychee quick-freezing process parameters and damage assessment model based on response surface methodology	58
An overview of tea polyphenols as bioactive agents for food packaging applications	58
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	57

Non-destructive discrimination of fresh, aged, and frozen-thawed beef using portable near-infrared spectroscopy combined with explainable artificial intelligence	57
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	57
Plasma Activated Water for wine barrels disinfection	57
AdABI5 transcription factor promotes aroma synthesis in refrigerated kiwifruit via targeting Ad9sLOX and AdADH1	57
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	56
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	56
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	56
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	56
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	56
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	56
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	56
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	56
The main nutritional components in colored rice grains	56
NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms	55
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	55
Exploring the integration of orange peel for sustainable gluten-free flatbread making	55
The antifungal activity of o-vanillin against Aspergillus flavus via disrupting ergosterol biosynthesis and promoting oxidative stress, and an RNA-seq analysis thereof	55
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	55
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	55
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	55
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	55
Characterisation of supercritical carbon dioxide extracts from olive leaves: antimicrobial activity, volatile composition and mineral oil contamination	54
Surfactant-free silk fibroin–oil nanoemulsion coatings enable fruit-specific preservation pathways	54
Determination of key aroma components and exploration of the material basis of rice aroma in Fangxian Huangjiu via sensory-directed flavor analysis and interaction studies	54
Identification of exudate metabolites associated with quality in beef during refrigeration	54
Jihočeská Niva cheese, effect of age on the small peptides profile and their antioxidant capacity	54
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	54
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	54
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	53
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	53
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	53
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	53
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	53
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	52
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	52
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	52
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	52
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	52
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	52
A novel bioinspired SERS platform for ultrasensitive bacterial detection	52
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	51
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	51
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	51
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	51
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	51
Extraction of flavonoids and phenolic acids from poplar-type propolis: optimization of maceration process, evaluation of antioxidant and antimicrobial activities	51
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	51
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	51
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	51
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	50
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	50
Time-salinity interactions shapes flavor-precursor formation and quality evolution in naturally fermented of Phyllostachys praecox shoots	50
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	50
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	50
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	50
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	50
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	49
Structural stability and antibacterial activity of gelatin/zein composite films loaded with thirteen-spices essential oil for chilled pork preservation	49
A multi-omics strategy to reveal the effect of raw meat differences on volatile organic compounds and microbial communities of fermented sour meat	49
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	49
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	49
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	49
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	48
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	48
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	48
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	48
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	48
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	48
An integrated risk profiling and analysis of antimicrobial resistance genes by shotgun metagenomics and qPCR in retail food items	48
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	47
Identification of two novel peptides with antibiofilm and antimicrobial effects from ovotransferrin hydrolysates using peptidomic and regression-based machine learning approach	47
Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	47
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	47
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	47
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	47
Preparation, properties, and application of soy protein isolate nanofiber-chitosan based films: Focus on the impact of morphologically diverse SPIFs	47
“Liquid Egg Yolk”: A low-cholesterol alternative based on soy protein isolate-xanthan gum high internal phase emulsion	47
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	46
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	46
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	46

Improving the shelf life of tomatoes using a nanoemulsion coating based on Persian gum/sesame protein isolate containing tomato pomace extract	46
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	46
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	46
Effects of different lactic acid bacteria on volatile compounds in fermented mixed soy beverage	46
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	46
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	46
Mineral profile, oxidative stability and color traits in dry aged Meat: Integrative analysis	45
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	45
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	45
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	45
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	45
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	45
Improvement in quality deterioration of frozen cooked rice during freeze-thaw cycles: Antifreeze protective effect of inulin addition	45
Innovative delivery of proanthocyanidins through deacetylated konjac glucomannan microcarriers: Implications for stability and gut microbiota	45
Changes in the bioactive content and aroma profile of aged garlic with processing conditions	45
Impact of cyclic temperature treatments on sweetpotato saccharification: starch gelatinization dynamics and soluble sugar modulation	45
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	45
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	45
Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential	44
Exploring the prebiotic potential of unpurified apple dietary fibre concentrate	44
Refining L-asparaginase application for acrylamide reduction in sweet potatoes	44
Development of a novel active bilayer film incorporated postbiotics: investigation of its characteristics and effects on shelf-life extension of chicken breast fillet	44
Phenolic profiles, antioxidant, antiquorum sensing, antibiofilm and enzyme inhibitory activities of selected Acacia species collected from Benin	44
The effects of oligosaccharides with different polymerization degrees on retrogradation of wheat starch at different freezing rates	44
Mixed fermentation of Chlorella pyrenoidosa and Bacillus velezensis SW-37 by optimization	44
Extraction of phytochemicals from young shoots of Pinus sylvestris L. and analysis of their selected biological properties	44
Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang	44
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese	44
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta	44
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	44
Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions	44
Intelligent kappa-carrageenan-pectin aerogels containing Rosa persica petal extract and chitin nanoparticles for monitoring freshness of chicken fillets	44
Initial ice growth control mechanism for CMC-Na in model systems	44
Purification and molecular docking of α-glucosidase inhibitory peptides from mung bean protein hydrolysates	44
Antimicrobial-resistant Enterobacter cloacae complex strains isolated from fresh vegetables intended for raw consumption and their farm environments in the Northwest of Spain	44
Rapid fluorescence visualization of Yersinia enterocolitica by CRISPR/Cas12a using novel specific target obtained by pan-genome analysis	43
Dynamic changes in microbiota succession of eggshell during storage by metagenomics	43
Differences in the chemical composition and physicochemical properties between brown rice kernels and brown rice flours after Lactobacillus fermentation and their impact on the qualities of brown rice	43
Rapid and accurate on-site identification of Lactobacillus delbrueckii subspecies in dairy products using direct polymerase chain reaction with microfluidic chip	43
The degradation and antioxidant activities of capsaicinoid pungent dietary components from peppers and gingers: The mechanistic insights	43
Effect of γ-butyrolactone, a quorum sensing molecule, on morphology and secondary metabolism in Monascus	43
Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage	43
An oleogelator extracted from filter sludge of cane sugar manufacture: A comparative study of microstructure, crystallization kinetic and rheological properties	43
Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets	43
Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China	43
Nutraceutical dark chocolate: A delivery system for double-encapsulated extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum	42
Novel hydrophobic colorimetric films based on ethylcellulose/castor oil/anthocyanins for pork freshness monitoring	42
Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine	42
Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix	42
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties	42
Optimization of microalgae protein extraction from Scenedesmus obliquus and investigating its functional properties	42
Functional and structural modulation of oat milk–based vegan chocolate by lemon microcapsules	42
The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids	42
Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum	42
Dehydrated mycelia (Cordyceps militaris, Grifola frondosa, Hericium erinaceus and Laricifomes officinalis) as Novel Foods: A comprehensive NMR study	42
Study on the sweetening mechanism of aroma compounds in yangshan peach using sensory analysis, molecular docking, and molecular dynamics simulation techniques	42
Phytonutraceutical evaluation of five varieties of tomato (Solanum lycopersicum) during ripening and processing	42
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice	42
Quantifying cross-transfer dynamics of planktonic and biofilm Listeria monocytogenes and disinfection efficacy in ice cream processing environments	42
A genome-wide association study of antibiotic resistance in dairy products-associated Enterococcus faecium isolates	42
Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis	42
Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)	41
Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility	41
Nutrient and heavy metals composition of dried fish varieties from Bangladesh	41
Inhibition of highland barley bran-derived carbon dots on the formation of advanced glycation end products	41
Supplementation with probiotic/carbon source mixtures in-creased short-chain fatty acid production in the Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME®) model	41
Protein-glutaminase-mediated functional modification of fish myofibrillar protein and its gelation mechanism	41
Differences in the molecular structure of curcumin and its breakdown products affect their inhibitory effect on pepsin: Kinetic and protein spatial conformation study	41
Technological and acid stress performance of yeast isolates from industrial sourdough	41
Complexation of essential oils with beta-cyclodextrin: Characterization of complexes, determination of antimicrobial, antioxidant activities and application	41
Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage	41
Ozone fine bubbles facilitating enrofloxacin and chloramphenicol removal from meat	41
Effect of three modification methods on physical and functional properties of flaxseed cake dietary fiber	40
Multi-omics characterization of microbial, nutritional and flavor features and their correlations in traditional fermented yak milk from the Nagqu region of Tibet	40
Structure of pea protein-based complexes on high-moisture extrusion: Raw materials and extrusion zones	40
Optimisation and enhancement of the physicochemical and phytochemical properties of dried okra, using a self-organising map and developing an artificial intelligence prediction model: Microwave-Assist	40
Dynamic changes and correlations of physicochemical, volatile metabolites, and bacterial communities during fermentation of sour meat fermented from goose meat	40
Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles	40
Preparation of flaxseed oil nanoemulsion and its effect on oxidation stability of flaxseed oil and prediction of shelf life	40
Synergistic antifungal activity of catechin and silver nanoparticles on Aspergillus niger isolated from coffee seeds	40
Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage	40
Preparation of malic acid cross-linked zein nanoparticles as novel vehicles for enhancing the antioxidant activity of curcumin	40
Postharvest combined chitosan and melatonin treatment maintain antioxidant capacity and cell membrane integrity of fresh-cut broccoli by inducing reactive oxygen species scavenging system	40
Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes	40
Physicochemical and sensory characteristics of tomato leather enriched with RuBisCO after high-pressure homogenization	40
Integrated multi-omics reveals niacin's regulatory mechanism in suppressing post-acidification to enhance yogurt stability	40
Effect of bleaching with different clay on the final composition of post-fermentation corn oil with high content of β-sitosterol	40
High-intensity ultrasound-induced interfacial modifications enhance the foaming functionality of lupin protein in sponge cake	40
Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste	40
Structural, physicochemical, functional, and digestive properties of corn flour modified by plasma-activated water combined with hydrothermal treatments	40
Exploration on the stability changes and flavor profiles of duck soup during cooking	40
Role of the gut microbiota in determining the metabolic fate of free and bound phenolic compounds in wheat bran	40
Ultrasound-assisted enzymatic digestion for efficient extraction of proteins from quinoa	40
Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico insights	39
Catechol derivatives interact with lysozyme: correlation of noncovalent interactions and antibacterial properties	39