Journal of Food Quality

Article	Citations
Bioactive Molecules in Food: From Food Composition and Dedicated Databases to Metabolomic Pathways	184
“Pseudomonas fluorescens” as an Antagonist to Control Okra Root Rotting Fungi Disease in Plants	113
A Comparative Analysis of Business Machine Learning in Making Effective Financial Decisions Using Structural Equation Model (SEM)	96
Simultaneous Determination of Retinols and Tocols in Egg and Milk Products Based on RP-HPLC Linked with Fluorescent and Photodiode Array	91
An IoT and Machine Learning-Based Model to Monitor Perishable Food towards Improving Food Safety and Quality	81
Retracted: Elucidation of Nature of Gene Action and Estimation of Combining Ability Effects for Fruit Yield Improvement and Yield Attributing Traits in Brinjal Landraces	66
Multidimensional Attention-Based CNN Model for Identifying Apple Leaf Disease	57
Retracted: Apprehending the Effect of Internet of Things (IoT) Enables Big Data Processing through Multinetwork in Supporting High-Quality Food Products to Reduce Breast Cancer	51
Retracted: Multidimensional Attention-Based CNN Model for Identifying Apple Leaf Disease	50
Retracted: Design and Fabrication of Solar Dryer System for Food Preservation of Vegetables or Fruit	50
Retracted: Analysis Method of Agricultural Total Factor Productivity Based on Stochastic Block Model (SBM) and Machine Learning	48
Analysis on the Factors Influencing the Behavior of Purchasing Enterprise Brand Fruits: Empirical Study Based on 312 Consumers in China	47
A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy	46
Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour	44
Antimicrobial Activity of Quinoa Protein Hydrolysate against Streptococcus pyogenes and Escherichia coli	42
Comprehensive Mass Spectrometric Analysis of Snake Fruit: Salak (Salacca zalacca)	40
Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)	36
Quality Evaluation of Three Kinds of Hickories Based on Grey Relational Analysis and Entropy-Weight Theory	35
Identification of Potentially Hazardous Microorganisms and Assessment of Physicochemical Deterioration of Thermally Processed King Coconut (Cocos nucifera var. aurantiaca) Water under Different Proces	34
Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits	33
Formulation, Process Optimization, and Biochemical Characterization of Cereal-Based Sweet Potato and Mulberry Instant Beverage	33
Geometric Modeling of Rosa roxburghii Fruit Based on Three-Dimensional Point Cloud Reconstruction	31
Models for Predicting Quality of Solar-Dried Shrimp (Penaeus vannamei) during Storage Based on Protein Oxidation	31
The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise	30
Characterization of Various Honey Samples from Different Regions of Morocco Using Physicochemical Parameters, Minerals Content, Antioxidant Properties, and Honey-Specific Protein Pattern	30

Determination of Concentration of Heavy Metals in Fruits, Vegetables, Groundwater, and Soil Samples of the Cement Industry and Nearby Communities and Assessment of Associated Health Risks	27
Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes	26
Application of Hyperspectral Imaging for Watermelon Seed Classification Using Deep Learning and Scoring Mechanism	26
Characterization of Two Wheat-Derived Glycoside Hydrolase Family-10 Xylanases Resistant to Xylanase Inhibitors	26
Effect of Preprocessing Storage Temperature and Time on the Physicochemical Properties of Winter Melon Juice	25
Effect of Regular Physical Exercise on Gut Microbiota and Depressive Behaviors in Rats	25
Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran	25
Protective Effects of Almond Oil on Streptozotocin-Induced Diabetic Rats via Regulating Nrf2/HO-1 Pathway and Gut Microbiota	25
Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction	25
Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste	24
Model Optimization of Agricultural Machinery Information Control System Based on Artificial Intelligence	24
Increasing Lignification in Translucent Disorder Aril of Mangosteen Related to the ROS Defensive Function	24
Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes	23
Simultaneous Determination of B1, B2, B3, B6, B9, and B12 Vitamins in Premix and Fortified Flour Using HPLC/DAD: Effect of Detection Wavelength	23
Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence	21
Antioxidant, Antimicrobial Activities, and Characterization of Phenolic Compounds of Thyme (Thymus vulgaris L.), Sage (Salvia officinalis L.), and Thyme–Sage Mixture Extracts	20
A Review on the Edible Bird’s Nest Quality and Manufacturing Standards of the Three Largest Exporting Countries in the World	20
Phytochemical Profiling and Therapeutic Potential of Abelmoschus esculentus Fruit Extracts: Insights Into Antidiabetic Potential in In Vitro and In Vivo Experiments	20
Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets	19
Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications	19
Fairness Perception, Trust Perception, and Relationship Quality in Agricultural Supply Chains	19
Functional and Oxidative Quality Characterization of Spray-Dried Omega-3-Enriched Milk Powder	19
Phytochemical Analysis and Study of Antioxidant and Antimicrobial Activities of Two Parts of Cupressus arizonica Essential Oils	19
Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan	19
Effect of a Combination of Rosa canina Fruits and Apple Cider Vinegar against Hydrogen Peroxide-Induced Toxicity in Experimental Animal Models	19
Characteristics of Iranian Probiotic UF White Cheese	19
Multielement Principal Component Analysis and Origin Traceability of Rice Based on ICP-MS/MS	18
Evaluation of Heat Stability of Camel Milk (Sterilized and Nonevaporated)	18
Microbiological Quality of Egusi Pudding, A Traditional Cake of Cucurbitaceae Sold in the City of Yaoundé, Cameroon	18
Rapid Screening of 300 Pesticide Residues in Commercially Available Vegetable‐, Fruit‐, and Cereal‐Based Baby Foods by Using Amino‐Functionalized Multiwalled Carbon Nanotubes with QuEChERS and Gas Chr	17
Organoleptic Quality Attributes and Their Association with Morphological Traits in Arabica Coffee (Coffea arabica L.) Genotypes	17
Arbuscular Mycorrhizal Fungi Enhance Biomass Growth, Mineral Content, and Antioxidant Activity in Tomato Plants under Drought Stress	17
Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking)	17
Effect of Blending Ratio and Extrusion Operating Conditions on Nutritional Quality and Functional and Sensory Acceptability of Teff‐Bulla‐Based Complementary Food: A Response Surface Methodology Appro	17
Effect of Pretreatment and High Hydrostatic Pressure on Soluble Dietary Fiber in Lotus Root Residues	16
Effects of High-Temperature Stress during Plant Cultivation on Tomato (Solanum lycopersicum L.) Fruit Nutrient Content	16
Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball	16
Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning	16
Exogenous Application of Ascorbic Acid Enhances the Antimicrobial and Antioxidant Potential of Ocimum sanctum L. Grown under Salt Stress	16
Consumers’ Perception of Biopolymer Films for Active Packaging: From Aesthetic Appeal to Nutritional Value and Experiential Consumption	15
Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach	15
Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds	15
White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production	15
Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake	15
Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System	15
Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon	15
Salmonella enterica Serovar Typhimurium and Enteritidis Isolated from Raw Shrimp in Bangladesh: An Investigation Based on Molecular Characteristics, Survival, Virulence, Antibiotic Resistance, and Bio	15
Comparative Estimation of Nutritionally Important Chemical Constituents of Red Seaweed, Gracilariopsis longissima, Affected by Different Drying Methods	15
Comparative Oil Composition Study of the Endemic Moroccan Olive (Olea europaea subsp. maroccana) and Wild Olive (var. Sylvestris) in Central West Morocco	15
Determination of the Selected Heavy Metal Content and Its Associated Health Risks in Selected Vegetables Marketed in Bahir Dar Town, Northwest Ethiopia	15

A Comparative Study of Physicochemical Attributes of Pigmented Landrace Maize Varieties	15
Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp	15
Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours	14
Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions	14
Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct	14
Consumers’ Knowledge of Food Adulteration and Commonly Used Methods of Detection	14
The Effects of Mung Bean Peptide and Its’ Complexes on the Treatment of Lead Poisoning	14
Discrimination of Geographical Origin of Unroasted Kernels Argan Oil (Argania spinosa (L.) Skeels) Using Tocopherols and Chemometrics	14
Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties	14
The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts	14
Microbial Load and Antibiotic Resistance of Escherichia coli and Staphylococcus aureus Isolated from Ready-to-Eat (RTE) Khebab Sold on a University Campus and Its Environs in Ghana	13
Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs	13
Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)	13
Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process	13
The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices	13
Protease Hydrolysates Ameliorates Inflammation and Intestinal Flora Imbalance in DSS-Induced Colitis Mice	13
Quality Boost and Shelf-Life Prolongation of African Catfish Fillet Using Lepidium sativum Mucilage Extract and Selenium Nanoparticles	13
The Scourge of Aflatoxins in Kenya: A 60-Year Review (1960 to 2020)	12
Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics	12
Antioxidant Properties and Characterization of Heterotrigona itama Honey from Various Botanical Origins according to Their Polyphenol Compounds	12
Comparative Assessment of Physical and Chemical Characteristics of Prickly Pear Seed Oil from Opuntia ficus-indica and Opuntia megacantha Varieties	12
Evaluation of Gastroprotective Effect of Betalain-Rich Ethanol Extract from Opuntia stricta var. Dillenii Employing an In Vivo Rat Model	11
Corrigendum to “The Bridge between Screening and Assessment: Establishment and Application of Online Screening Platform for Food Risk Substances”	11
Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis	11
Performance of Machine Learning and Image Processing in Plant Leaf Disease Detection	11
The Changes of Phenotypic Characteristics of Shewanella putrefaciens under Cold Adaptation	11
Fruit Waste Substrates to Produce Single-Cell Proteins as Alternative Human Food Supplements and Animal Feeds Using Baker’s Yeast (Saccharomyces cerevisiae)	11
Microencapsulation of Essential Oils by Spray-Drying and Influencing Factors	11
Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources	11
The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen	11
Implementing Machine Learning for Supply-Demand Shifts and Price Impacts in Farmer Market for Tool and Equipment Sharing	11
Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube	11
Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition	11
Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period	11
Hybrid Feature-Based Disease Detection in Plant Leaf Using Convolutional Neural Network, Bayesian Optimized SVM, and Random Forest Classifier	11
Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest	11
Systematic Characterization of the Chemical Components of Canna edulis Ker-Gawl Based on UHPLC Q-Exactive Orbitrap MS Technology	10
Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography	10
Exploring the Mechanism of Antioxidant Action of Bitter Almond Based on Network Pharmacology and Molecular Docking Techniques	10
Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States	10
Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins	10
Synthesis of Isomaltooligosaccharides (IMOs) from Sweet Potato Starch by Simultaneous Saccharification and Transglycosylation Using Saccharomyces cerevisiae Var. diastaticus BE 134 to Improve Purity o	10
Recognition Method of Corn and Rice Crop Growth State Based on Computer Image Processing Technology	10
Enhancing Physicochemical Characteristics of Donkey Meat through High‐Voltage Electrostatic Stimulation during Acid Excretion	10
Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings	10
The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit	10
Natural Pigments from Gardenia jasminoides J. Ellis and Peristrophe bivalvis (L.) Merr for Food Coloring	10
Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS	10
Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology	10
Pharmacological Mechanism of Zuojin Pill for Gastroesophageal Reflux Disease: A Network Pharmacology Study	10
The Chemical Composition and Biological Activities of Essential Oils from Zanthoxylum rhetsa Grown in Son La, Northwest Vietnam	10
Pepper Fruits at Different Ripening Periods Have Potential Phyto‐Biochemical and Enzymatic Responses to Irrigation Levels	10
Antioxidant and Hepatoprotective Effects of Fig Fruit Extract with Olive Oil and Date-Palm Fruit Extract on Hepatic Toxicity of Oral Subchronic Exposure to Some Nanoparticles in Wistar Rats	10
Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends	9
Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli	9
The Quality and Composition of Iranian Low-Salt UF-White Cheese	9
Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta	9
Artificial Intelligence to Improve the Food and Agriculture Sector	9
Optimal Matching Metaheuristic Algorithm for Potential Areas of Agricultural Economic Resources Development Based on Spatial Relationship	9
Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties	9
A Preliminary Study on the Use of Rice Husk-Based Smoke Powder for Meatball Preservatives	9
The Content Variation of Four Active Components in Amygdalus persica L. during Different Harvesting Periods	9
Determination of Total Saccharide Content in Auricularia auricula Based on Near-Infrared Spectroscopy	9
Health Benefits of Okara for the Management of Diabetes Mellitus	9
Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement	9
Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology	9
Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties	9
Safety of Food and Food Warehouse Using VIBHISHAN	8
The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract	8
Species-Specific Gene, spt5, in the Qualitative and Quantitative Detection of Boletus reticulatus	8
Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure	8
Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants	8
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder	8
Non-Thermal Plasma: A Promising Technology for the Germination Enhancement of Radish (Raphanus sativus) and Carrot (Daucus carota sativus L.)	8
Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet	8
Cytotoxicity and Genotoxicity Evaluation of Some Stored Grain Insects and Their Infested Flour Using the BHK-21 Cell Line in an In Vitro Experimental Model	8
Evaluation of Modified Date Palm (Phoenix dactylifera L.) Mucilage as a Potential Pharmaceutical Excipient	8
Comparative Analysis of Antioxidant Potency and Phenolic Compounds in Fruit Peel of Opuntia robusta, Opuntia dillenii, and Opuntia ficus-indica Using HPLC‐DAD Profiling	8
Prevalence and Antibiotic Susceptibility Pattern of Foodborne Bacterial Pathogens Isolated From Spoiled Vegetables at Wolaita Sodo Town, South Ethiopia	8
Quality Assessment of Five Different Brands of Chyawanprash Marketed in Nepal	8

GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages	8
Artificial Neural Network-Based Identification of Associations between UCP2 and UCP3 Gene Polymorphisms and Meat Quantity Traits	8
Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview	8
Heavy Metals Concentration in Sardina pilchardus (Walbaum, 1792) from the Moroccan Mediterranean Coast and Potential Human Health Risk Assessment	8
Deep Learning Based Dual Channel Banana Grading System Using Convolution Neural Network	8
Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Se	7
Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species	7
The Role of Social Health and Demographic Factors in Bread Quality: An Ecological Study in Isfahan, Iran	7
Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin	7
Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality	7
Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB	7
A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa	7
Biopriming of Momordica charantia Seeds with Enterobacter to Improve Nutritional and Biochemical Attributes	7
Mathematical Modelling, Drying Behavior, and Quality Investigation of the Turkey Berry in a Fluidized Bed Dryer	7
Why IoT Enablement of Agrifood Transportation Disappoints Its Stakeholders: Unravelling Barriers for Enhanced Logistics	7
Clostridioides difficile in Foods with Animal Origins; Prevalence, Toxigenic Genes, Ribotyping Profile, and Antimicrobial Resistance	7
Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method	7
Effect of Different Polymerized Xylooligosaccharides on the Metabolic Pathway in Bifidobacterium adolescentis	7
Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern‐Type Steamed Bread Quality Characteristics	7
Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat	7
Pricing and Ordering Strategies for Fresh Food Based on Quality Grading	7
Recent Advancement in Postharvest Loss Mitigation and Quality Management of Fruits and Vegetables Using Machine Learning Frameworks	7
Hypoglycemic Effect of Vitexin in C57BL/6J Mice and HepG2 Models	7
The Effects of Fixation Methods on the Composition and Activity of Sea Buckthorn (Hippophae rhamnoides L.) Leaf Tea	7
Antioxidant Stability of Moringa Leaves Extract Powders Obtained by Cocrystallization, Vacuum Drying, and Plating	7
Food Grade Nanofiber of Polylactic Acid by Electrospinning: Physicochemical Characterization of Solutions and Parameters of the Technique	7
Extraction, Purification, Optimization, and Application of Galactomannan-Based Edible Coating Formulations for Guava Using Response Surface Methodology	7
Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry	7
Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues	7
Food-to-Food Fortification of a Traditional Pearl Millet Gruel with a Natural Source of β-Carotene (Sweet Potato) Improves the Bioaccessibility of Iron and Zinc	7
Extraction and Evaluation of Bioactive Compounds from Immature and Mature Corn Silk	7
Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study	7
Ultrasonic Pretreatment-Assisted Electrohydrodynamic Drying of Potato Slices	7
Modified Gegen Qinlian Decoction Ameliorates DSS-Induced Ulcerative Colitis in Mice by Inhibiting Ferroptosis via Nrf2/GPX4 Pathway	7
Influence of Selenium on Growth, Physiology, and Antioxidant Responses in Maize Varies in a Dose-Dependent Manner	7
Impact of Different Drying Techniques on Neem Seeds Drying Kinetics and Oil Quality	7
Phenolic Profiling of Berries Waste and Determination of Their Antioxidant Potential	7
Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)	6
Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS	6
Apprehending the Effect of Internet of Things (IoT) Enables Big Data Processing through Multinetwork in Supporting High-Quality Food Products to Reduce Breast Cancer	6
Electrolyzed Water: A Promising Strategy for Improving Food Quality and Safety of Fruits, Vegetables, and Meat	6
Foliar Application of Copper Oxide Nanoparticles Increases the Photosynthetic Efficiency and Antioxidant Activity in Brassica juncea	6
Leverage of Matricaria chamomilla L. Oil Supplementation over Ochratoxin A in Growing Quails	6
Purchasing Intentions toward Fast Food: The Mediating Role of Consumer Attitudes toward Fast Food	6
Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study	6
Effect of Beeswax Coating on the Quality of Eggplant Fruit During Cold Storage and Optimization of Coating Conditions	6
Underlying Anticancer Mechanisms and Synergistic Combinations of Phytochemicals with Cancer Chemotherapeutics: Potential Benefits and Risks	6
Benzothiazole (BTH) Induced Resistance of Navel Orange Fruit and Maintained Fruit Quality during Storage	6
Effect of Freeze-Drying on Apple Pomace and Pomegranate Peel Powders Used as a Source of Bioactive Ingredients for the Development of Functional Yogurt	6
Assessing the Effectiveness of Local and International Food Safety Standards in Small and Medium‐Sized Enterprises (SMEs) of Pakistan	6
Fluorescence Turns on-off-on Sensing of Ferric Ion and L-Ascorbic Acid by Carbon Quantum Dots	6
Retracted: Implementing Machine Learning for Supply-Demand Shifts and Price Impacts in Farmer Market for Tool and Equipment Sharing	6
Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources	6
Antioxidative Stress Mechanisms behind Resveratrol: A Multidimensional Analysis	6
Background Color Influences Consumer Evaluations: Is There a Product Contagion Effect?	6
Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan Camellia sinensis (L) Kuntze, Black Primary Grades and Green Tea	6
Design and Evaluation of a Hybrid Technique for Detecting Sunflower Leaf Disease Using Deep Learning Approach	6
Encapsulation of Moringa oleifera Extract in Ca-Alginate Chocolate Beads: Physical and Antioxidant Properties	6
Identification of Secondary Metabolites in Flammulina velutipes by UPLC-Q-Exactive-Orbitrap MS	6
Comparative Analysis of Proximate Compositions, Physical Properties, and Sensory Attributes of Kersting’s Groundnut (Macrotyloma geocarpum (Harms) Maréchal & Baudet) Accessions	6
Validation of a 1H-NMR Spectroscopy Quantitative Method to Quantify Trimethylamine Content and K-Index Value in Different Species of Fish	6
Retracted: Enhancing Orthopedic Surgery and Treatment Using Artificial Intelligence and Its Application in Health and Dietary Welfare	6
Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products”	6
The Bridge between Screening and Assessment: Establishment and Application of Online Screening Platform for Food Risk Substances	6
Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications	6
Effect of Pretreatment and Drying Methods on the Quality of Anchote (Coccinia abyssinica (Lam.)) Flour	6
Magnetic Field Stimulation Effect on Germination and Antioxidant Activities of Presown Hybrid Seeds of Sunflower and Its Seedlings	6
Style Characteristics Investigation of Quan-Xing Baijiu by Comparing Other Strong-Aroma Baijiu Brands in China	6
Assessment of Antidiabetic Potential and Phytochemical Profiling of Viscum album, a Traditional Antidiabetic Plant	6
Comprehensive Evaluation of Salt Tolerance in Asparagus Germplasm Accessions (Asparagus officinalis L.) at Different Growth Stages	6
Toxicity of Dietary Exposure to 3‐Monochloropropanediol, Glycidol, and Their Fatty Acid Esters	6