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	169
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	162
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	125
Influence of roasted grape seed infusion on the sensory profile of Merlot red wine during aging	102
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	101
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	99
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	93
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	90
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	87
Allulose as novel ingredient for improving freshness of yeast-made bakery products	86
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	84
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	83
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	80
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	79
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	78
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	78
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	78
Time-salinity interactions shapes flavor-precursor formation and quality evolution in naturally fermented of Phyllostachys praecox shoots	77
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	76
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	75
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	74
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	74
An integrated risk profiling and analysis of antimicrobial resistance genes by shotgun metagenomics and qPCR in retail food items	73
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	73
Impact of cyclic temperature treatments on sweetpotato saccharification: starch gelatinization dynamics and soluble sugar modulation	72

Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	72
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	72
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	72
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	69
Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products	69
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	69
Comparative assessment of wall material combinations on the encapsulation of astaxanthin-rich weakened Haematococcus pluvialis	69
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	69
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	68
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	68
Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization	68
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	67
Development of high-protein functional crackers enriched with adaptogenic compounds	67
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	67
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	66
AdABI5 transcription factor promotes aroma synthesis in refrigerated kiwifruit via targeting Ad9sLOX and AdADH1	66
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	66
Surfactant-free silk fibroin–oil nanoemulsion coatings enable fruit-specific preservation pathways	65
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	65
Identification of exudate metabolites associated with quality in beef during refrigeration	65
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	65
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	64
Characterisation of supercritical carbon dioxide extracts from olive leaves: antimicrobial activity, volatile composition and mineral oil contamination	64
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	63
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	62
Preparation, properties, and application of soy protein isolate nanofiber-chitosan based films: Focus on the impact of morphologically diverse SPIFs	62
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	62
Identification of two novel peptides with antibiofilm and antimicrobial effects from ovotransferrin hydrolysates using peptidomic and regression-based machine learning approach	62
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	62
A multi-omics strategy to reveal the effect of raw meat differences on volatile organic compounds and microbial communities of fermented sour meat	62
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	62
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	61
Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity	61
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	61
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	61
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	60
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	60
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	60
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	60
NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms	59
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	59
Study on the optimization of lychee quick-freezing process parameters and damage assessment model based on response surface methodology	59
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	59
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	59
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	59
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	59
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	59
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	59
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	59
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	58

Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	58
Decoding evolution of chemical and sensory profiles in Vitis quinquangularis fortified wines during bottle aging via multimodal analysis	58
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	58
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	58
Grainy properties of post–heating fermented milk with different particle sizes	58
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	57
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	57
Jihočeská Niva cheese, effect of age on the small peptides profile and their antioxidant capacity	57
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	57
Selection of biofilm-degradation aptamers against Pseudomonas aeruginosa and isolation, identification, and interaction analysis of their binding proteins	56
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	56
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	56
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	55
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	55
Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-t	55
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	55
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	54
Improvement in quality deterioration of frozen cooked rice during freeze-thaw cycles: Antifreeze protective effect of inulin addition	54
Plasma Activated Water for wine barrels disinfection	54
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	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	54
Characterization of a casein-sodium alginate emulsion gel	53
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	53
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	53
Extraction of flavonoids and phenolic acids from poplar-type propolis: optimization of maceration process, evaluation of antioxidant and antimicrobial activities	53
Construction of a biprotein based highly stable CEO encapsulation system: Application to fish preservation	53
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	53
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	53
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	52
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	52
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	51
Heating alters the nutritional and antioxidant characteristics of lotus root	51
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	51
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	51
The main nutritional components in colored rice grains	51
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	51
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	51
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	51
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	51
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	51
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	51
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	50
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	50
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	50
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	50
A novel bioinspired SERS platform for ultrasensitive bacterial detection	50
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	49
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	49
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	49
Non-destructive discrimination of fresh, aged, and frozen-thawed beef using portable near-infrared spectroscopy combined with explainable artificial intelligence	49
Changes in the bioactive content and aroma profile of aged garlic with processing conditions	49
Mineral profile, oxidative stability and color traits in dry aged Meat: Integrative analysis	49
Structural stability and antibacterial activity of gelatin/zein composite films loaded with thirteen-spices essential oil for chilled pork preservation	48
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	48
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	48
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	48
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	48
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	48
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	48
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	48
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	47
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	47
Vapour-phase essential oils for postharvest vegetables: From laboratory to real-world use	47
Effects of different lactic acid bacteria on volatile compounds in fermented mixed soy beverage	47
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	47
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	47
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	47
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	47
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	47
Exploring the integration of orange peel for sustainable gluten-free flatbread making	47
Improving the shelf life of tomatoes using a nanoemulsion coating based on Persian gum/sesame protein isolate containing tomato pomace extract	47
An overview of tea polyphenols as bioactive agents for food packaging applications	47
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	47
“Liquid Egg Yolk”: A low-cholesterol alternative based on soy protein isolate-xanthan gum high internal phase emulsion	47
Synergistic enhancement of bioactive release and antibacterial activity by NADES extraction from solid-state fermentation-pretreated Strychnos spinosa Lam	47
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	46
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	46
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	46
Transcriptome analysis reveals the mechanism underlying the response of Agaricus bisporus fruiting bodies to Stenotrophomonas maltophilia infection	46

Application of biogenic amines in milk freshness assessment: A comparative study with traditional quality parameters	46
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	46
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	46
Prevalence and molecular characterization of three foodborne pathogens in prepared meat products in Guangzhou	46
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	46
Composition and changes of microflora in the manufacturing process of traditional hurood	46
Exploring Non-Saccharomyces yeasts from Daqu for beer production	46
Investigating the role of alkaline pH shifting in modifying structure and fermentation-induced gelation properties of pea protein-casein binary composites	46
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	46
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	45
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	45
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	45
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	45
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	45
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	45
Genotype-Tailored Parboiling: A Central Composite Design Reveals Divergent Optima for Hassani and Shafaq Rice in a Fluidized Bed Dryer	45
Innovative delivery of proanthocyanidins through deacetylated konjac glucomannan microcarriers: Implications for stability and gut microbiota	45
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	45
Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets	44
Refining L-asparaginase application for acrylamide reduction in sweet potatoes	44
Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions	44
Dynamic changes in microbiota succession of eggshell during storage by metagenomics	44
Initial ice growth control mechanism for CMC-Na in model systems	44
Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential	44
Extraction of phytochemicals from young shoots of Pinus sylvestris L. and analysis of their selected biological properties	44
Phenolic profiles, antioxidant, antiquorum sensing, antibiofilm and enzyme inhibitory activities of selected Acacia species collected from Benin	44
Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage	43
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice	43
Peptidomic profile and α-glucosidase inhibitory activity of cooked and gastrointestinal digested legumes	43
Water-soluble ions and nitrogen and oxygen stable isotope ratios in nitrate in sake in Akita, Japan	43
Multi-flow field analysis and optimised design of an infrared hot air dryer based on computational fluid dynamics	43
Quantifying cross-transfer dynamics of planktonic and biofilm Listeria monocytogenes and disinfection efficacy in ice cream processing environments	43
Differences in the molecular structure of curcumin and its breakdown products affect their inhibitory effect on pepsin: Kinetic and protein spatial conformation study	43
A genome-wide association study of antibiotic resistance in dairy products-associated Enterococcus faecium isolates	43
Catechol derivatives interact with lysozyme: correlation of noncovalent interactions and antibacterial properties	43
Improved extraction yield in olive oil mill using talc and kaolinitic clay	43
Functional and structural modulation of oat milk–based vegan chocolate by lemon microcapsules	43
Ozone fine bubbles facilitating enrofloxacin and chloramphenicol removal from meat	43
Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico insights	43
Study on sensory quality and key aroma compounds of cowpea pickles based on multi-dimensional analysis	43
Insights into non-isoflavone flavonoid distribution and variation across soybean germplasm using HPLC-MS/MS	42
Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi)	42
Foaming natural deep eutectic solvents (FNADES) based on natural sweeteners and its solubilization effect for food applications	42
Investigation of the physicochemical properties and the chemical components of chili rapeseed oil via different preparation oil temperatures	42
Moisture diffusion in maize hot air drying based on multi-component structure	42
Fermencin B2: A promising heat-stable cationic peptide for targeted inhibition of Staphylococcus aureus	42
Optimizing hydrolysis of dry-cured ham skin via hybrid deep learning: An intelligent process approach	42
Potential of calcium-chelating bamboo shoot peptides as a novel calcium supplement: preparation, structural characterization, physical properties, and bioactivities	42
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods	42
Effect of bleaching with different clay on the final composition of post-fermentation corn oil with high content of β-sitosterol	42
Mechanistic insights into the stabilization of sulforaphane mediated by natural alcohol-derived hydrophobic deep eutectic solvents	42
The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter	42
Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients	42
Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification	41
A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype	41
Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics	41
Self-assembling anti-Gram-negative bacterial peptide derivatives with potent broad-spectrum antimicrobial activity	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
Antimicrobial effect of essential oils and terpenes coupled with supercritical carbon dioxide for chicken meat preservation	41
Phenolics and enzyme inhibitors from the Patagonian Empetrum rubrum berries	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
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
Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress	41
ACE-inhibitory activity and antioxidant properties of a low MW rice bran protein hydrolysate	41
Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China	41
Enhancing the long-term stability of glyceryl monostearate-based oleogels by incorporating hydroxy monoglyceride as an additional scaffolding agent	41
Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage	41
Metabolome and transcriptome analysis of postharvest peach fruit in response to fungal pathogen Monilinia fructicola infection	41
Characterization of protein concentrates obtained by defatting cricket, locust, and silkworm powders using one-step organic solvent extraction	41
Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein	41
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese	41
Use of pregelatinzed starch and pea proteins to improve nutritional value of traditional brioche: consequences on dough rheology and final product quality	40
Inhibition of highland barley bran-derived carbon dots on the formation of advanced glycation end products	40
CRISPR/Cas12a-powered universal platform with dual-signal readout for isothermal and sensitive detection of pathogenic microorganisms in foods	40
Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves	40
Bacillus velezensis stimulated the absorption of iodine to improve antioxidants and delay post-harvest senescence in microgreens	40
Nutraceutical dark chocolate: A delivery system for double-encapsulated extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum	40
Designing an active green packaging material based on black chickpea protein isolate electrospun nanofibers containing citral nanoliposomes	40
An oleogelator extracted from filter sludge of cane sugar manufacture: A comparative study of microstructure, crystallization kinetic and rheological properties	40
Dilute-and-shoot versus clean-up approaches: A comprehensive evaluation for the determination of mycotoxins in nuts by UHPLC-MS/MS	40
Transcriptomic and phenotypic changes of Cronobacter sakazakii ATCC 29544 grown under desiccation stress	40
Study on the mechanism of hydrogen peroxide treatment on deodorizing fishy off-odor in skipjack tuna (Katsuwonus pelamis) surimi gel	40
Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets	40
Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine	40
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,	40
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee	40
Staggered magnetic bead chains enhanced bacterial colorimetric biosensing	40
Rapid fluorescence visualization of Yersinia enterocolitica by CRISPR/Cas12a using novel specific target obtained by pan-genome analysis	40
Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)	39
Exploring the prebiotic potential of unpurified apple dietary fibre concentrate	39
Proteomics reveals the potential effects of protein phosphorylation on muscle softening of Esox lucius during cold storage	39
Effect of three modification methods on physical and functional properties of flaxseed cake dietary fiber	39
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta	39
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs	39
Effect of phytol isolated from edible red alga (Bangia fusco-purpurea) on tyrosinase inhibition and its application on food preservation	39