LWT-Food Science and Technology

Article	Citations
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	276
Clostridium perfringens suppressing activity in black soldier fly protein preparations	256
Lysosomal Fe2+contributes to myofibrillar protein degradation through mitochondrial-dysfunction-induced apoptosis	168
The effects of transglutaminase on the qualitative properties of different pastırma types	151
Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt	126
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	112
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	107
The groESL ISR sequence-based species-specific identification of GRAS and non-GRAS Lactiplantibacillus as an alternative to 16S rRNA sequencing	104
Relationship between total cell counts and exopolysaccharide production of Streptococcus thermophilus T9 in reconstituted skim milk	102
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	101
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	99
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	98
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	94
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	91
An automated non-destructive prediction of peroxide value and free fatty acid level in mixed nut samples	91
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	90
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	87
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	87
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	86
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	86
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	85
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	85
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	85
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	84
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	83

Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	82
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	82
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour	79
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	79
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	79
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	78
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	78
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	78
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	77
Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats	77
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	76
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	76
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	76
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	76
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	75
Allulose as novel ingredient for improving freshness of yeast-made bakery products	74
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	73
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	73
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	73
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	72
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	72
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	71
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	71
Characterization of a casein-sodium alginate emulsion gel	71
Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget	71
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	71
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	70
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	70
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods	69
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	69
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	69
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	69
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	68
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	68
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	68
Characterization and film-forming properties of acid soluble collagens from different by-products of loach (Misgurnus anguillicaudatus)	67
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	67
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	67
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	67
High voltage atmospheric cold plasma modification of bovine serum albumin	67
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	67
Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity	66
Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour	66
Heating alters the nutritional and antioxidant characteristics of lotus root	66
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	66
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	66
Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture	66
Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion	65
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	65
Optimization of the process parameters of ultrasound on inhibition of polyphenol oxidase activity in whole potato tuber by response surface methodology	65

Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion	65
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	65
Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology	64
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	64
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	64
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	64
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting	63
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	63
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	63
An overview of tea polyphenols as bioactive agents for food packaging applications	63
Bio-based films prepared with apple pomace: Volatiles compound composition and mechanical, antioxidant and antibacterial properties	63
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	63
Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer)	63
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	62
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	62
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	62
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	62
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	62
Exploring the integration of orange peel for sustainable gluten-free flatbread making	62
Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages	62
Plasma Activated Water for wine barrels disinfection	62
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	61
The main nutritional components in colored rice grains	61
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	61
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	60
Structure and main polyphenols in the haze of blackberry wine	60
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	60
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	60
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation	59
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	59
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	59
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	59
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	58
Enhancement of ultrasound on the dynamic decolorization of wolfberry (Lycium barbarum) polysaccharides	58
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	58
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation	58
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	58
Identification and molecular docking of novel α-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein	58
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	58
Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life	57
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	57
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	57
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	57
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	57
Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives	56
The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley	56
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	56
Composition and changes of microflora in the manufacturing process of traditional hurood	56
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	56
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	56
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	55
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	55
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	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
Effect of the various fats on the structural characteristics of the hard dough biscuit	55
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds	55
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	54
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	54
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	54
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	54
Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran	54
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	54
Detoxification of patulin from juice simulator and apple juice via cross-linked Se-chitosan/L-cysteine nanoparticles	54
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	54
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	54
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	54
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	54
Identification of exudate metabolites associated with quality in beef during refrigeration	53
Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus)	53
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	53
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber	53
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	53
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	53
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	53
Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties	53
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	53
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	53
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	53
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	53
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	52

In vitro assessment of prebiotic properties of oligosaccharides derived from four microbial polysaccharides	52
Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour	52
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	52
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	52
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	52
Grainy properties of post–heating fermented milk with different particle sizes	52
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages	52
Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking	52
Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes	52
Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors	51
Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase	51
Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	51
Exploring Non-Saccharomyces yeasts from Daqu for beer production	51
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	51
Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility	51
Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus	51
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	51
SdiA plays a crucial role in stress tolerance of C. sakazakii CICC 21544	51
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage	51
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	50
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt	50
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	50
A novel bioinspired SERS platform for ultrasensitive bacterial detection	50
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?	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
Purification and characterization of a novel bacteriocin from Lactobacillus paracasei ZFM54	50
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	50
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	50
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	50
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	50
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks	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
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	50
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	49
Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves	49
Enhancing the long-term stability of glyceryl monostearate-based oleogels by incorporating hydroxy monoglyceride as an additional scaffolding agent	49
Variation in the physical properties of oat groats, flakes and oat flake flour – Processability of thirty pure cultivar oat batches from Finland	49
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	49
The freezing duration and the number of freeze-thaw cycles influence the near infrared spectra of ageing beef muscles	49
Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins	49
Impact of metabolite transformations on off-flavor profiles of pasteurized drinking yogurt in non-microbial conditions	49
Complexation of essential oils with beta-cyclodextrin: Characterization of complexes, determination of antimicrobial, antioxidant activities and application	49
Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage	49
Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis	48
Purification and antibacterial properties of a novel bacteriocin against Escherichia coli from Bacillus subtilis isolated from blueberry ferments	48
Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment	48
Effects of milling methods on the properties of rice flour and steamed rice cakes	48
ACE-inhibitory activity and antioxidant properties of a low MW rice bran protein hydrolysate	48
Phytonutraceutical evaluation of five varieties of tomato (Solanum lycopersicum) during ripening and processing	48
Rapid fluorescence visualization of Yersinia enterocolitica by CRISPR/Cas12a using novel specific target obtained by pan-genome analysis	48
Antifungal activity of thymol against the main fungi causing pomegranate fruit rot by suppressing the activity of cell wall degrading enzymes	48
Immunochromatographic assay for the rapid and sensitive detection of etoxazole in orange and grape samples	48
Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics	48
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice	48
Role of the gut microbiota in determining the metabolic fate of free and bound phenolic compounds in wheat bran	48
Effects of chilling rate on the freshness and microbial community composition of lamb carcasses	48
Antibacterial activity and mechanism of combination natural essential oils from oregano and cinnamon against enterotoxigenic Escherichia coli K99	48
Structural, physicochemical, functional, and digestive properties of corn flour modified by plasma-activated water combined with hydrothermal treatments	48
Characterization of protein concentrates obtained by defatting cricket, locust, and silkworm powders using one-step organic solvent extraction	48
Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin	48
Influences of low temperature on the postharvest quality and antioxidant capacity of winter jujube (Zizyphus jujuba Mill. cv. Dongzao)	47
Effect of bleaching with different clay on the final composition of post-fermentation corn oil with high content of β-sitosterol	47
Effect of phytol isolated from edible red alga (Bangia fusco-purpurea) on tyrosinase inhibition and its application on food preservation	47
Staggered magnetic bead chains enhanced bacterial colorimetric biosensing	47
The degradation and antioxidant activities of capsaicinoid pungent dietary components from peppers and gingers: The mechanistic insights	47
Unveiling metabolite network dynamics during Pu-erh tea storage via non-targeted metabolomics	47
Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico 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
Exploration on the stability changes and flavor profiles of duck soup during cooking	47
Phospholipase cocktail: A new degumming technique for crude soybean oil	47
Dilute-and-shoot versus clean-up approaches: A comprehensive evaluation for the determination of mycotoxins in nuts by UHPLC-MS/MS	47
Simulated natural and high temperature solid-state fermentation of soybean meal: A comparative study regarding microorganisms, functional properties and structural characteristics	47
Physicochemical characterization of microcapsules containing cold pressed black cumin seed oils (Nigella sativa L.) as an alternative nutrient source in a functional diet	47
High temperature curing softening salted egg yolk: Insights on microstructure, texture properties and composition of key protein	47
A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk	47
Metabolome and transcriptome analysis of postharvest peach fruit in response to fungal pathogen Monilinia fructicola infection	47
Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets	47
Biological stabilization of Arthrospira bioactive-peptides within biopolymers: Functional food formulation; bitterness-masking and nutritional aspects	46
Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases	46
Occurrence, serovars and antibiotic resistance of Salmonella spp. in retail ready-to-eat food products in some Chinese provinces	46
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs	46
Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China	46
Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken	46
Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage	46
Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients	46
Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products	45
A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype	45
Nutrient and heavy metals composition of dried fish varieties from Bangladesh	45
Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets	45
Peptidomic profile and α-glucosidase inhibitory activity of cooked and gastrointestinal digested legumes	45
Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage	45
Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics	45
Differences in the molecular structure of curcumin and its breakdown products affect their inhibitory effect on pepsin: Kinetic and protein spatial conformation study	45
Rapid and accurate on-site identification of Lactobacillus delbrueckii subspecies in dairy products using direct polymerase chain reaction with microfluidic chip	45
Antimicrobial effect of essential oils and terpenes coupled with supercritical carbon dioxide for chicken meat preservation	45