Food Research International

Article	Citations
Editorial Board	391
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	331
Editorial Board	233
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	219
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	192
Editorial Board	189
Plant protein-quercetin complexation in food product development	182
Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota	178
Editorial Board	159
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	155
Coffee fermentation process: A review	152
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	146
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	145
Advanced Real-Time, Non-Destructive Spectral Fingerprinting for Early microbial Spoilage Detection: AI-Integrated Raman Biosensing Platform for Scalable Food Safety and Quality	141
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics	138
Characterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method	135
A multi-dimensional exploration of taste formation in suansun: from amino acids, organic acids, to microbial structure and function	133
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	132
Unraveling novel umami peptides in Hericium erinaceus and its umami mechanism by ion exchange chromatography, peptidomics and molecular dynamics simulations	126
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	126
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	125
The evolutionary relationship between sugar-sweetened beverages and type 2 diabetes mellitus since 1989	124
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	124
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	123
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	122

Application of the protease-resistant antimicrobial peptide R7I, composed of natural amino acids, as a functional food ingredient for modulating intestinal health	119
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	117
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	117
Nutritional and technological potential of umbu-caja and soursop co-product flours	114
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	113
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	111
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	110
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	110
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	108
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	105
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	104
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	104
A novel yolk-shell nanoparticles delivery system based on Polygonatum polysaccharides and PCC1 for synergistic anti-aging	102
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	100
Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation	97
Efficacy of Brazilian and Mexican front-of-package nutrition labeling systems on simulated online purchase of non-alcoholic beverages by adolescents: A randomized controlled study	97
Unraveling the alkaloid diversity and pharmacological potential of Ocimum: Integrated UPLC-MS/MS, network pharmacology, and transcriptomic insights for functional food and drug discovery	96
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi	96
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	95
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	95
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	95
Editorial Board	92
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	92
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	92
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	92
Changes in urinary metabolomics after meat-containing meals with and without cruciferous or apiaceous vegetables indicate modulation of nucleotide metabolism in addition to xenobiotic metabolism: A ra	92
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	91
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	91
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	90
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	90
Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density	90
Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel	88
Synergistic effect of berry wax and miswak extract in a carboxymethylcellulose-based coating for banana preservation	88
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	88
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application	87
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	86
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	86
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation	86
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	86
Acrylamide and 4-methylimidazole in robusta amazônico and conilon capixaba coffees: A comparative analysis of their levels and antioxidant capacity in high-quality Brazilian Canephora	85
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	85
Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu	85
Protecting the power of organic propolis: microencapsulation preserves phenolic bioactivity through digestion and intestinal transport	85
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach	85
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	84
Camel milk endogenous peptides ameliorated hyperglycemia in high-fat diet-fed C57BL/6 J mice in association with modulation of gut microbiota and the IRS/Akt and JNK/p38 pathways	84
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	84
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	83
Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis	82
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	82

Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	82
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions	81
Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison	81
Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin	80
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	79
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	79
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	78
Microbiome crosstalk and nutrition: the interplay between gut microbiota-organ axis and dietary factors	78
Effects of distinct n-6 to n-3 polyunsaturated fatty acid ratios on insulin resistant and AD-like phenotypes in high-fat diets-fed APP/PS1 mice	78
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin	77
Fatty acid esters of 3-monochloropropane-1,2-diol and glycidol in palm oil: A review on current industrial-scale mitigation strategies, challenges and perspectives	77
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	77
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	77
Use of infrared spectroscopy ATR-FTIR as a rapid alternative for Colombian cocoa liquors: classification varieties and estimation of volatile compounds concentration	77
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein	77
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis	77
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics	77
Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation	76
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	76
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	76
Interactive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation	75
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	75
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	75
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi	75
Amino acid metabolomic analysis involved in flavor quality and cold tolerance in peach fruit treated with exogenous glycine betaine	75
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation	75
Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning	74
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	74
Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies	74
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	74
Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule	73
Guamirim (Myrcia oblongata DC.): An unexplored native Brazilian berry rich in phenolic compounds and its application in muffins	73
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels	73
Coffee prevents IQ-induced liver damage by regulating oxidative stress, inflammation, endoplasmic reticulum stress, autophagy, apoptosis, and the MAPK/NF-κB signaling pathway in zebrafish	73
Unraveling the mysteries of food allergens: aptamer-driven detection and suppression strategies	73
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	73
Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures	73
Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins	72
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	72
Oilomics: An important branch of foodomics dealing with oil science and technology	72
Hydrogels to reduce the pH in wines: Effects on phenolic composition and chromatic characteristics	71
Genomics divergence of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products	71
Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel	71
Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions	71
Comparative analysis of protein composition, digestion dynamics, and amino acid release between preterm infant formula and human milk: Implications for preterm infant formula optimization	71
Simultaneous detection of glycinin and β-conglycinin in processed soybean products by high-performance liquid chromatography-tandem mass spectrometry with stable isotope-labeled standard peptides	71
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	70
The facile discriminative detection of four synthetic antioxidants in edible oil by a multi-signal sensor array based on the Bop-Cu nanozyme combining machine learning	70
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation	70
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	70
Gellan–aloe vera aerogels for active food packaging: Structural properties and antimicrobial performance	70
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	70
Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis	69
Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures	69
Role of particle size and co-extraction dynamics in the sequential recovery of phenolics, starch, and proteins from potato peel by-products	69
Non-covalent assembly of folic acid with lactoferrin: multi-spectroscopy, docking, and dynamics elucidate binding and functional implications	69
Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats	69
Oxidation alters bioactivity of myofibrillar proteins digests: Evidence from ROS generation and inflammatory response in Caco-2 cells, and peptide transport in Caco-2 monolayer model	69
EGCG attenuates Cd reproductive toxicity in Caenorhabditis elegans by modulating ER-mitochondrial interactions	69
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	69
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	68
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	68
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	68
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	67
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	67
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation	67
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	67
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	67
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic	67
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	67
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment	67
Climate change threatens the microbiological stability of non-refrigerated foods	67
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	67
A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages	67
Mechanism of needle electrode-derived pulsed electric fields on the structural and physicochemical properties of pork salting	67
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	66
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	66
Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol	66
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	66
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associat	66

Flax Lignans modulate the digestion and absorption of α-linolenic acid in sunflower phospholipid-stabilized nanoemulsions: In vitro digestion simulation and in vivo studies in mice	66
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms	65
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation	65
Applications of metabolomic techniques to explore the diversity of phenolic compounds in pseudocereals: Effects of processing and health implications	65
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review	65
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization	65
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	65
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	65
Dietary polyphenol-protein interactions: A literature review of advantages, binding mechanisms, and improved health applications	65
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	65
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	65
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	65
Circular packaging solutions: Active films from food waste pigments and meat industry co-products	65
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	65
Non-targeted metabolomics coupled with simulated processing strategy reveals temperature-driven flavonoid and organic acid transformations in Typhae pollen	65
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	65
Controlled release of bittern-loaded water-in-water emulsion as a novel strategy to regulate the gelation properties of tofu	65
Kilning with smoke-affected air impacts the chemical and aromatic qualities of Cascade hops	65
Enhancing emulsifying properties of coconut endosperm pomace cellulose through ball milling, plasma, and ultrasonication: Structural modification-driven interfacial behavior and Pickering emulsion sta	65
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	64
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	64
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	64
Critical temperature and minimal water preservation of Litopenaeus vannamei in household refrigerators: Survival and quality responses	64
Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities	64
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	64
Sepia pharaonis ink derived melanin ameliorated high-fat diet induced lipid dysmetabolism: Insights from microbiome and hepatic transcription	64
Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study	64
Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes	64
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	64
Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning	64
Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities	63
Enzymatic synthesis of chitooligosaccharide-caffeic acid conjugates to enhance the physical and oxidative stability of whey protein isolate-stabilized emulsions	63
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	63
Flat bread baking: Single to double layer transition	63
Construction of carboxymethyl chitosan/oxidized Astragalus polysaccharide cross-linked gel microspheres in alginate system: Improving the tolerance and functional characteristics of Lactobacillus para	63
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	63
Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics	63
The effect of Lactococcus lactis subsp. lactis on the survival rate and metabolic dynamics of Bifidobacterium animalis subsp. lactis in co-fermented milk	63
Curcumin loading in Camellia seed oil body and multi-compartment emulsion fabrication: effect of high-pressure homogenization pretreatment	63
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage	63
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	63
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	62
Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products	62
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	62
Fabrication and saltiness enhancement of salt hollow particles by interface migration	62
Scavenging multiple reactive carbonyl species simultaneously by mangiferin and its aglycone norathyriol in vitro and in vivo	62
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	62
Alpha-lipoic acid improves intestinal homeostasis and ameliorates colitis through modulation of gut microbiota and production of short chain fatty acids in mice	62
A comprehensive comparative analysis of fatty acid profiles and GC–MS based metabolomics in Barbari and Beetal goat milk	61
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	61
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	61
Editorial Board	61
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning	61
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	61
Turn to the wild: A comprehensive review on the chemical composition of wild olive oil	61
Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit	61
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking	61
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	61
Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults	61
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways	61
Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior	61
Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto	60
A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir	60
Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality	60
Application of static headspace GC–MS for detection of residual trichloroethylene and toluene solvents in β-cyclodextrin	60
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread	60
Integrating fiber modification and computer-vision evaluation to improve soybean meal for 3D food printing	60
Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation	59
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations	59
Formation of aroma-potent thiols in heat-stable vegetable oil-in-water emulsion models containing ribose and cysteine	59
Metabolomics-based reveals the relation between internal metabolism and storage quality of sesame harvested by machine at different speeds	59
Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food	59
An AI-driven multilayer strategy and curated dataset for mining antioxidant peptides from yak bone collagen hydrolysates	59
Polyphenol-mediated structural reorganization of A-, B-, and C-type starches into V-type complexes with modulated digestibility	59
Controlled irradiation-engineered low-molecular-weight pectin exhibits high digestive stability and retains prebiotic activity in vivo	59
Nanoparticle elicitation: A promising strategy to modulate the production of bioactive compounds in hairy roots	58
Editorial Board	58
Effect of fructooligosaccharides in full-hydrated lactic acid bacteria membrane models during thermal stress: A molecular simulation study	58
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon	58
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing	58
Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis	58
Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein	58
Effects of different drying methods on the physicochemical properties, antioxidant activity and gut microbiota fermentation behaviours of polysaccharides from Schizophyllum commune	58
Structural identification and antioxidant activity of trans-9, trans-11, cis-15-conjugated linolenic acid converted by probiotics	58
Impact of video-messages on consumers' implicit response	58
Potential associations between organic dairy products, gut microbiome, and gut health: A review	58
Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee	57
Physical stress induces metabolic changes in kidney bean: GABA, polyphenol spectrum, and antioxidant capacity	57
Improving the cryoprotective effect of antifreeze proteins from Daucus carota on plant-based meat by eliminating N-glycosylation	57
Bioactive polymethoxylated flavones from Clerodendranthus spicatus alleviate high-fat diet-induced lipid dysfunction and metabolic inflammation via targeting the PPARα/NF-κB pathway	57
Insights into the potential quality markers of Rubus chingii Hu fruit at different growth stages	57
Guidance for formulating ingredients/products from Chlorella vulgaris and Arthrospira platensis considering carotenoid and chlorophyll bioaccessibility and cellular uptake	57
Decoding resistome profiles and horizontal transfer of antibiotic resistance genes across the pork production chain under One Health sectors	57
An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color	57
Machine learning approach for predicting single cell lag time of Salmonella Enteritidis after heat and chlorine treatment	57