Food Research International

Article	Citations
Chemical stability and reaction kinetics of thiamine mononitrate in the aqueous phase of bread dough	262
Mastication of crisp bread: Role of bread texture and structure on texture perception	236
Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations	230
Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff	218
Development of multi-species biofilm formed by thermophilic bacteria on stainless steel immerged in skimmed milk	215
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product	181
Combined metabolome and transcriptome analysis reveal the mechanism of selenate influence on the growth and quality of cabbage (Brassica oleracea var. capitata L.)	144
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	133
Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods	132
Can operational parameters impact spray-dried bacteria viability and production costs? An experimental study with autochthonous Lactococcus lactis subsp. lactis isolated from Amazonian artisanal chees	129
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes	113
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties	112
Xylooligosaccharides: A comprehensive review of production, purification, characterization, and quantification	110
Development of pullulan/gellan gum films loaded with astaxanthin nanoemulsion for enhanced strawberry preservation	107
Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties	107
Enhancing shelf-life of dried goji berry: Effects of drying methods and packaging conditions on browning evolution	106
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology	105
Impact of polysaccharide addition on the technological aspects of low lactose milk powders	103
Highly sensitive smart chitosan/zein film cross-linked with Fe2+ chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring	102
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	99
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07	99
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	99
Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: Physicochemical properties and in vitro cytotoxicity	98
Modeling Geobacillus stearothermophilus spores inactivation in plant-based drinks to design UHT processing	97
Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses	97

Effect of nutrition warning, brand, and claims on the perception of product healthiness by Brazilian consumers	97
Strong, tough, antibacterial, antioxidant, biodegradable multi-functional intelligent hydrogel film for real-time detection and maintenance of salmon freshness	96
Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea)	94
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights	92
Ice-sonication enzymatic extraction: A novel approach for enhancing honey-infused ready-to-drink black tea with comparative analysis of honey types	92
Evaluation and validation of angiotensin-converting enzyme inhibitory activity of moringa oleifera, quercetin, and isoquercetin: A comparative study of fluorescence and absorbance measurement methods	91
Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex	91
A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR	90
Fabrication and saltiness enhancement of salt hollow particles by interface migration	89
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	87
Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus by sequential light-emitting diodes (LEDs) treatment at 365 nm and 420 nm	87
Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation	87
Hazelnut skin polyphenolic green extract as a promising natural antioxidant in pork burgers: Assessment of quality parameters and consumer acceptance	87
Butyrate: A potential mediator of obesity and microbiome via different mechanisms of actions	86
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	85
Alcogels based on secalin and konjac glucomannan composites for the controlled release of curcumin	84
The influence mechanism of rice protein on leached amylose molecular structure: Steric hindrance effect of protein bodies	83
Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality	83
Physical and oxidative stability of babassu (Orbignya phalerata mart) oil in water nanoemulsions: Effect of oil and guar gum concentrations	80
A novel sensor array with ability to respectively identify phenol and ketone for the precise discrimination of origins of raw Pu-erh and its counterfeiting	80
Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation	79
Dietary polysaccharides from dragon fruit pomace, a co-product of the fruit processing industry, exhibit therapeutic potential in high-fat diet-induced metabolic disorders	78
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	77
Impact of storage temperature and ultraviolet irradiation on rotavirus survival on food matrices	76
Editorial Board	76
Nutritional and technological potential of umbu-caja and soursop co-product flours	75
Eurotium-Cristatum fermented black tea alleviates ulcerative colitis through the PPARγ-NF-κB signaling axis	75
Lipophilic antioxidants in edible oils: Mechanisms, applications and interactions	74
Insect-based food products: A scoping literature review	73
Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage	73
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	73
Photodynamic inactivation mediated by natural alizarin on bacteria for the safety of fresh-cut apples	72
Responses of intestinal microbiota to inulin was initial microbiota context dependent and affected by the supplementation dosage	72
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles	71
Vegetables containing sulfur compounds promote trans-isomerization of unsaturated fatty acids in triacylglycerols during the cooking process	71
Fates of bioactive compounds and antioxidant activities of red pitaya pulp upon in vitro gastrointestinal digestion	71
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases	70
Technological innovations for reducing tomato loss in the agri-food industry	70
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function	69
Mechanisms by which Ganglioside GM1, a specific type of glycosphingolipid, ameliorates BMAA-induced neurotoxicity in early-life stage of zebrafish embryos	68
Adolescents as food designers: The value of co-creation for the development of healthy dairy products	68
Hypoglycemic effect and intestinal transport of phenolics-rich extract from digested mulberry leaves in Caco-2/insulin-resistant HepG2 co-culture model	68
The gene cluster associated with strong biofilm-formation capacity by histamine-producing Lentilactobacillus parabuchneri encodes a sortase-mediated pilus and is located on a plasmid	66
Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics	66
Bacillus amyloliquefaciens A-1 inhibiting fungal spoilage in agricultural products is improved by metabolic engineering of enhancing surfactin yield	66
Gastrointestinal delivery of codfish Skin-Derived collagen Hydrolysates: Deep eutectic solvent extraction and bioactivity analysis	65
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	65
Regulation of interfacial mechanics of soy protein via co-extraction with flaxseed protein for efficient fabrication of foams and emulsions	64
Assessment of changes in sensory perception, biometrics and emotional response for space exploration by simulating microgravity positions	63
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	62

Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties	62
Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives	61
Ultrasound-treated hybrid protein gels from pea and whey: A comparison of gastric breakdown mechanisms with commercial protein-based foods	61
Exploring the bioaccessibility, in vitro colonic fermentation, and the impact on the intestinal microbiota of allyl-and benzyl-isothiocyanate from white and Ethiopian mustard	61
Evaluating the human neurotoxicity and toxicological interactions impact of co-occurring regulated and emerging mycotoxins	60
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	60
Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism	60
Reference LC-MS/MS method to detect fresh cheeses adulteration with whey	60
Metabolic profiles and biomarkers of Auricularia cornea based on de-oiled camphor leaf substrate	60
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	60
Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures	59
Impact of NSLAB on Kazakh cheese flavor	59
The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile	59
Comparative study of the inhibitory effects of lotus seedpod oligomeric procyanidins on dietary AGE released from glycated casein during digestion	58
Discovery and identification of natural alkaloids with potential to impact insulin resistance syndrome in Cyclocarya paliurus. (Batal) leaves by UPLC-QTOF-MS combined with HepG2 cells	58
Intracellular quercetin accumulation and its impact on mitochondrial dysfunction in intestinal Caco-2 cells	58
Valorization of African indigenous leafy vegetables: The role of phyllosphere microbiota	58
The efficacy and effect on gut microbiota of an aflatoxin binder and a fumonisin esterase using an in vitro simulator of the human intestinal microbial ecosystem (SHIME®)	58
Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions	57
Relationship between the mineral content of sugarcane and its genuine derivative, non-centrifugal raw cane sugar	56
Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens	56
Interactive roles of co-solvents and lemon-oil composition in the fabrication of dilutable clear emulsions	56
Comprehensive evaluation of the chemical profile and antioxidant potential of buritirana (Mauritiella armata) an underexplored fruit from Brazilian Cerrado	55
Cupuaçu (Theobroma grandiflorum): A Multifunctional Amazonian Fruit with Extensive Benefits	55
Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing	55
Insights into “wheat aroma”: Analysis of volatile components in wheat grains cultivated in saline–alkali soil	55
Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A	55
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture	55
The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids	55
Biodegradation of ochratoxin A by Brevundimonas diminuta HAU429: Characterized performance, toxicity evaluation and functional enzymes	55
Transcriptome analysis reveals the molecular mechanisms of the novel Lactobacillus pentosus pentocin against Bacillus cereus	54
Study of starch molecular structure–property relations provides new insight into slowly digested rice development	54
Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt	54
A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes	54
Gelation profile of laccase-crosslinked Bambara groundnut (Vigna subterranea) protein isolate	54
Human milk oligosaccharides and non-digestible carbohydrates reduce pathogen adhesion to intestinal epithelial cells by decoy effects or by attenuating bacterial virulence	53
Strategies and perspectives of developing anti-biofilm materials for improved food safety	53
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process	53
Shotgun metagenomic sequencing of bulk tank milk filters reveals the role of Moraxellaceae and Enterobacteriaceae as carriers of antimicrobial resistance genes	53
Indian oil sardine (Sardinella longiceps) gut derived Bacillus safensis SDG14 with enhanced probiotic competence for food and feed applications	53
Lipidomic analysis of non-esterified furan fatty acids and fatty acid compositions in dietary shellfish and salmon by UHPLC/LTQ-Orbitrap-MS	53
Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation	53
Specific metagenomic asset drives the spontaneous fermentation of Italian sausages	53
Improved identification and classification accuracy of wooden breast by jointly using near-infrared spectroscopy and compression speed	52
Thermal stability, antioxidant activity and bioavailability of pea protein–naringin Pickering emulsion for enhanced delivery applications	52
Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers	52
Development of an in vitro distal gastric simulator to mimic the mechanical action of the human stomach	52
Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds	52
Pizza3: A general simulation framework to simulate food-mechanical and food-deconstruction problems	51
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods	50
Untargeted metabolomics analysis using UPLC-QTOF/MS and GC–MS to unravel changes in antioxidant activity and compounds of almonds before and after roasting	50
Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties	50
A mapping approach to assess the evolution of pores during dehydration	49
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	49
Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics	49
Metabolomic insights into the profile, bioaccessibility, and transepithelial transport of polyphenols from germinated quinoa during in vitro gastrointestinal digestion/Caco-2 cell transport, and their	49
Quantification of resistant starch content in rice after hydrothermal treatments using terahertz spectroscopy	49
Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry	49
Grumixama (Eugenia brasiliensis Lamarck) functional phytochemicals: Effect of environmental conditions and ripening process	49
Intelligence detection of oil absorption in French fries by surface profiles	49
Milk sphingosomes as lipid carriers for tocopherols in aqueous foods: Thermotropic phase behaviour and morphology	49
Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fort	49
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	48
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	48
Sequentially fermented dealcoholized apple juice intervenes fatty liver induced by high-fat diets via modulation of intestinal flora and gene pathways	48
Destructive and rapid non-invasive methods used to detect adulteration of dried powdered horticultural products: A review	48
A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts	48
Enhancement of fine flavour cocoa attributes under a controlled postharvest process	48
Pueraria lobata starch regulates gut microbiota and alleviates high-fat high-cholesterol diet induced non-alcoholic fatty liver disease in mice	48
Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics	48
Optimal Brassicaceae family microgreens from a phytochemical and sensory perspective	48
Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS	48
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	48
Metabolic profile and antioxidant capacity of five Berberis leaves species: A comprehensive study to determine their potential as natural food or ingredient	48
Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting	47
Food-grade emulsion gels and oleogels prepared by all-natural dual nanofibril system from citrus fiber and glycyrrhizic acid	47
Factors influencing bactericidal efficacy using atmospheric cold plasma (ACP) against Escherichia coli in wheat flour	47
Editorial Board	47
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	47
Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre	47

Heterogeneity in biofilm formation and identification of biomarkers of strong biofilm formation among field isolates of Pseudomonas spp.	47
Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopy	47
Comparison of amino acid, 5′-nucleotide and lipid metabolism of oysters (Crassostrea gigas Thunberg) captured in different seasons	47
Investigating the interaction mechanism between gliadin and lysozyme through multispectroscopic analysis and molecular dynamic simulations	46
Efficacy of amino acids in sports nutrition- review of clinical evidences	46
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	46
The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela)	46
Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life	46
Evaluation of Cronobacter sakazakii biofilm formation after sdiA knockout in different osmotic pressure conditions	46
A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C	46
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	46
Influence of cluster positions in the canopy and row orientation on the flavonoid and volatile compound profiles in Vitis vinifera L. Cabernet franc and Chardonnay berries	45
Profiling phenolic compounds in underutilized mango peel by-products from cultivars grown in Spanish subtropical climate over maturation course	45
Konjac glucomannan-fibrin composite hydrogel as a model for ideal scaffolds for cell-culture meat	45
Structural characterization and immunomodulatory activity of a heterogalactan from Panax ginseng flowers	45
The isolated or combined effects of dynamic controlled atmosphere (DCA) and 1-MCP on the chemical composition of cuticular wax and metabolism of ‘Maxi Gala’ apples after long-term storage	45
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection	45
Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells	45
Widely targeted metabolomic profiling combined with transcriptome analysis provides new insights into amino acid biosynthesis in green and red pepper fruits	45
Editorial Board	45
Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes	44
A new sight to explore site-specific N-glycosylation in donkey colostrum milk fat globule membrane proteins with glycoproteomics analysis	44
Comprehensive metabolite profile of multi-bioactive extract from tree peony (Paeonia ostii and Paeonia rockii) fruits based on MS/MS molecular networking	44
LC-HRMS/MS-based phytochemical profiling of Piper spices: Global association of piperamides with endocannabinoid system modulation	44
Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene	44
Insights on the effect of age and gender on in-mouth volatile release during wine tasting	44
Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi	43
An overview of signal amplification strategies and construction methods on phage-based biosensors	43
Transcriptomic responses of ‘Huping jujube’ (Zizyphus jujuba mill. cv. Huping) fruit to combined treatment of acidic electrolyzed water and high-voltage electrostatic field	43
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, a	43
Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking	43
Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics	43
Microbiota in lymph nodes of cattle harvested in a Canadian meat processing plant	43
Heterogeneity of transport and metabolism of Tormentillae rhizoma constituents across human intestinal epithelium cellular model	43
UV-ozone sterilization system: An intelligent solution for Northern shrimp (Pandalus borealis) cold chain transportation emergencies	43
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	42
Kefir modulates gut microbiota and reduces DMH-associated colorectal cancer via regulation of intestinal inflammation in adulthood offsprings programmed by neonatal overfeeding	42
Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)	42
A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications	42
Semi-continuous flow-through hydrothermal pretreatment for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) agro-industrial by-product	42
Tomato genotype but not crop water deficit matters for tomato health benefits in diet-induced obesity of C57BL/6JRj male mice	42
Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions	42
Flavonoids: Food associations, therapeutic mechanisms, metabolism and nanoformulations	42
Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils	42
A panel of lipid markers for rice discrimination of Wuchang Daohuaxiang in China	42
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	42
Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts	42
Whey protein hydrolysate alleviated atherosclerosis and hepatic steatosis by regulating lipid metabolism in apoE-/- mice fed a Western diet	42
Pearl millet starch-based nanocomposite films reinforced with Kudzu cellulose nanocrystals and essential oil: Effect on functionality and biodegradability	42
Reproducibility of elemental profile across two vintages in Pinot noir wines from fourteen different vineyard sites	42
Comparative genomics reveals environmental adaptation differences between Cronobacter species	42
Aflatoxins in the rice production chain: A review on prevalence, detection, and decontamination strategies	41
Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using synchrotron X-rays micro-computed tomography	41
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	41
Experimental and in silico approaches for the buffalo whey protein-folic acid complexation elucidation. Molecular changes impacting on protein structure and functionality	41
Novel monoclonal antibody-sandwich immunochromatographic assay based on Fe3O4/Au nanoparticles for rapid detection of fish allergen parvalbumin	41
Analytical characterization of flavan-3-ol-rich apple juices produced with the innovative spiral filter press technology	41
Potential mechanistic pathways underlying intestinal and hepatic effects of kefir in high-fructose-fed rats	41
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO	41
Investigation of sulfur-containing compounds in spears of green and white Asparagus officinalis through LC-MS and HS-GC–MS	41
Long-term supplementation with phenolic compounds from jaboticaba (Plinia jaboticaba (Vell.) Berg) reduces adiposophaty and improves glucose, lipid, and energy metabolism	41
Resin glycoside extracts from Ipomoea aquatica retard lipid digestibility of high-fat food in vitro	41
Finding features - variable extraction strategies for dimensionality reduction and marker compounds identification in GC-IMS data	41
Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties	41
Influences of emerging drying technologies on rice quality	41
Investigation on the contents of heat-induced hazards in commercial nuts	41
A heuristic, computer-driven and top-down approach to identify novel bioactive peptides: A proof-of-principle on angiotensin I converting enzyme inhibitory peptides	40
Cell surface properties and transcriptomic analysis of cross protection provided between heat adaptation and acid stress in Tetragenococcus halophilus	40
“A2 milk” authentication using isoelectric focusing and different PCR techniques	40
The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation	40
Bacterial community structure in acidic gruel from different regions and its influence on quality	40
Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin	40
Effects of aerobic exercise training and açai supplementation on cardiac structure and function in rats submitted to a high-fat diet	40
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	40
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage	40
Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae	40
Fate of regulated, masked, emerging mycotoxins and secondary fungal metabolites during different large-scale maize dry-milling processes	40
Preparation and properties of PCL coaxial electrospinning films with shell loaded with CEO and core coated LEO nanoemulsions	40
Preparation, structural characterization and neuroprotective effects to against H2O2-induced oxidative damage in PC12 cells of polysaccharides from Pleurotus ostreatus	40
Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts	40
Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes	40
Effects of acylated and nonacylated anthocyanins extracts on gut metabolites and microbiota in diabetic Zucker rats: A metabolomic and metagenomic study	40
Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technology	40
Role of dietary polyphenols on gut microbiota, their metabolites and health benefits	40
Bean cultivars (Phaseolus vulgaris L.) under the spotlight of NMR metabolomics	40
Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering	40
Advanced ethylene-absorbing and cushioning depending on the 3D porous-structured fruit packaging: Toward polyurethane foam manipulation using zein and soybean oil polyol substrates	40
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review	40
High-resolution proteomics and machine-learning identify protein classifiers of honey made by Sicilian black honeybees (Apis mellifera ssp. sicula)	40
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	40
Ultrasound-assisted extraction of bioactive compounds from goji berries: Optimization, bioactivity, and intestinal permeability assessment	40
Activation of a silent lactose utilization pathway in an evolved Listeria monocytogenes F2365 outbreak isolate	40
Fruit composition profile of pepper, tomato and eggplant varieties grown under uniform conditions	40
Atomic force microscopy in food preservation research: New insights to overcome spoilage issues	39
Editorial Board	39