Food Research International

Article	Citations
Editorial Board	399
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	344
Editorial Board	239
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	225
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	197
Editorial Board	194
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	185
Editorial Board	183
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	163
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	162
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	155
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	154
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	147
Climate change threatens the microbiological stability of non-refrigerated foods	143
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	141
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	141
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment	138
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	137
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	133
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	128
Plant protein-quercetin complexation in food product development	128
Nutritional and technological potential of umbu-caja and soursop co-product flours	126
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	126
Application of the protease-resistant antimicrobial peptide R7I, composed of natural amino acids, as a functional food ingredient for modulating intestinal health	126
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi	122

Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	121
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	120
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	117
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	116
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	116
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	112
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	108
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	106
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	106
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	105
EGCG attenuates Cd reproductive toxicity in Caenorhabditis elegans by modulating ER-mitochondrial interactions	104
Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures	103
Non-covalent assembly of folic acid with lactoferrin: multi-spectroscopy, docking, and dynamics elucidate binding and functional implications	103
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	101
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	100
Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins	99
Enzymatic synthesis of chitooligosaccharide-caffeic acid conjugates to enhance the physical and oxidative stability of whey protein isolate-stabilized emulsions	98
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	98
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	97
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	96
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	95
Controlled release of bittern-loaded water-in-water emulsion as a novel strategy to regulate the gelation properties of tofu	95
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	94
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization	94
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	93
Critical temperature and minimal water preservation of Litopenaeus vannamei in household refrigerators: Survival and quality responses	93
Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities	92
A comprehensive comparative analysis of fatty acid profiles and GC–MS based metabolomics in Barbari and Beetal goat milk	91
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking	91
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	91
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	90
Fabrication and saltiness enhancement of salt hollow particles by interface migration	90
Enhancing emulsifying properties of coconut endosperm pomace cellulose through ball milling, plasma, and ultrasonication: Structural modification-driven interfacial behavior and Pickering emulsion sta	89
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	89
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation	89
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	89
Flat bread baking: Single to double layer transition	87
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	87
Comparative analysis of protein composition, digestion dynamics, and amino acid release between preterm infant formula and human milk: Implications for preterm infant formula optimization	87
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	87
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review	86
Gellan–aloe vera aerogels for active food packaging: Structural properties and antimicrobial performance	86
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	86
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	86
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	85
Oilomics: An important branch of foodomics dealing with oil science and technology	85
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	84
Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats	84
Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults	83
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	82

Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	81
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	81
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	81
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	81
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	80
Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation	79
Guamirim (Myrcia oblongata DC.): An unexplored native Brazilian berry rich in phenolic compounds and its application in muffins	79
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	79
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning	79
Amino acid metabolomic analysis involved in flavor quality and cold tolerance in peach fruit treated with exogenous glycine betaine	79
Role of particle size and co-extraction dynamics in the sequential recovery of phenolics, starch, and proteins from potato peel by-products	79
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation	78
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	78
Synergistic effect of berry wax and miswak extract in a carboxymethylcellulose-based coating for banana preservation	78
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	78
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	77
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	77
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels	77
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	77
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	77
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	77
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	77
The evolutionary relationship between sugar-sweetened beverages and type 2 diabetes mellitus since 1989	76
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	76
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	76
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	76
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	75
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	75
Interactive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation	75
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	75
Turn to the wild: A comprehensive review on the chemical composition of wild olive oil	75
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	74
Coffee fermentation process: A review	74
A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages	74
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	74
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	74
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	74
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	74
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	73
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation	73
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	73
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	73
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	72
Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol	72
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	72
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	72
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	71
Unraveling the mysteries of food allergens: aptamer-driven detection and suppression strategies	71
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	71
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	71
Protecting the power of organic propolis: microencapsulation preserves phenolic bioactivity through digestion and intestinal transport	71
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	71
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	70
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	70
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	70
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways	70
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis	70
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	70
Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation	70
Microbiome crosstalk and nutrition: the interplay between gut microbiota-organ axis and dietary factors	70
Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel	70
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	69
Use of infrared spectroscopy ATR-FTIR as a rapid alternative for Colombian cocoa liquors: classification varieties and estimation of volatile compounds concentration	69
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	69
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics	69
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	69
Nitrogen regulates starch biosynthesis and multiscale structural properties of Sorghum under low-light stress	69
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	69
Bioplastics in food packaging: A systematic review of consumer perceptions, systemic and communication challenges, and future research directions	69
Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison	69
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	68
A multi-dimensional exploration of taste formation in suansun: from amino acids, organic acids, to microbial structure and function	68
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	68
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	68
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	68
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	68
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	68
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	68
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	68
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	68

Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis	67
Kilning with smoke-affected air impacts the chemical and aromatic qualities of Cascade hops	67
Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities	67
Alpha-lipoic acid improves intestinal homeostasis and ameliorates colitis through modulation of gut microbiota and production of short chain fatty acids in mice	67
Circular packaging solutions: Active films from food waste pigments and meat industry co-products	67
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	67
Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning	67
Scavenging multiple reactive carbonyl species simultaneously by mangiferin and its aglycone norathyriol in vitro and in vivo	67
Non-targeted metabolomics coupled with simulated processing strategy reveals temperature-driven flavonoid and organic acid transformations in Typhae pollen	67
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	67
Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes	67
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi	67
Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products	66
Advanced Real-Time, Non-Destructive Spectral Fingerprinting for Early microbial Spoilage Detection: AI-Integrated Raman Biosensing Platform for Scalable Food Safety and Quality	66
Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu	66
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation	66
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	66
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin	66
Unraveling novel umami peptides in Hericium erinaceus and its umami mechanism by ion exchange chromatography, peptidomics and molecular dynamics simulations	66
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	66
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	65
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	65
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	65
A novel yolk-shell nanoparticles delivery system based on Polygonatum polysaccharides and PCC1 for synergistic anti-aging	65
Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures	65
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms	65
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	65
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	65
Mechanism of needle electrode-derived pulsed electric fields on the structural and physicochemical properties of pork salting	65
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	65
The effect of Lactococcus lactis subsp. lactis on the survival rate and metabolic dynamics of Bifidobacterium animalis subsp. lactis in co-fermented milk	65
Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning	65
Hydrogels to reduce the pH in wines: Effects on phenolic composition and chromatic characteristics	64
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics	64
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	64
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein	64
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	64
Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies	64
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	64
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions	64
Applications of metabolomic techniques to explore the diversity of phenolic compounds in pseudocereals: Effects of processing and health implications	64
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage	63
Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study	63
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	63
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation	63
Curcumin loading in Camellia seed oil body and multi-compartment emulsion fabrication: effect of high-pressure homogenization pretreatment	63
Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density	63
Sepia pharaonis ink derived melanin ameliorated high-fat diet induced lipid dysmetabolism: Insights from microbiome and hepatic transcription	63
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	63
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	62
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	62
Dietary polyphenol-protein interactions: A literature review of advantages, binding mechanisms, and improved health applications	62
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach	62
Construction of carboxymethyl chitosan/oxidized Astragalus polysaccharide cross-linked gel microspheres in alginate system: Improving the tolerance and functional characteristics of Lactobacillus para	62
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	61
Editorial Board	61
Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food	61
Feasibility of Tenebrio molitor larvae protein to partially replace lean meat in the processing of hybrid frankfurters: Perspectives on quality profiles and in vitro digestibility	61
Exploring non-Saccharomyces yeasts to improve phenolic bioaccessibility and aroma complexity in cashew wine	61
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	61
Development and validation of a liquid chromatography tandem mass spectrometry method for the determination of 10 mycotoxins in beer of the Chinese market and exposure estimate	61
A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir	61
Effects of spore purity on the wet heat resistance of Clostridium perfringens, Bacillus cereus and Bacillus subtilis spores	61
Chitosan film with pineapple peel extract in the extension of shelf life of Indian cottage cheese: Release kinetics and bio-accessibility studies	61
Unraveling the alkaloid diversity and pharmacological potential of Ocimum: Integrated UPLC-MS/MS, network pharmacology, and transcriptomic insights for functional food and drug discovery	61
Resistant dextrin/xanthan gum gels protect probiotics for application to ionizing radiation shielding	61
Effects of agave bagasse and Lactococcus lactis addition on microbial communities and metabolite profiles of Mexican wheat sourdough	61
Impact of harvest seasons on the volatile and non-volatile chemical composition of conilon coffee	61
Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia	61
Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties	60
Inulin reduces liver triacylglycerol by increasing lipid droplet lipolysis in fat-loaded mice	60
Mechanism of galacturonic acid-rich Schisandra Chinensis polysaccharide in improving emulsifying properties of soy protein hydrolysate: Insights from interfacial behavior and molecular interactions	60
The regulatory effect of fermented black barley on the gut microbiota and metabolic dysbiosis in mice exposed to cigarette smoke	60
Three novel flavonoid glycosides from Zanthoxylum bungeanum: Isolation, identification and in vitro metabolism by intestinal microbiota for potential food development	60
Volatile fingerprinting and interpretable machine learning for authenticating New Zealand monofloral honeys	59
Accurate quantification of TAGs to identify adulteration of edible oils by ultra-high performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry	59
A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate	59
Dietary intake of whole king oyster mushroom (Pleurotus eryngii) attenuated obesity via ameliorating lipid metabolism and alleviating gut microbiota dysbiosis	59
Structural design of dysphagia-oriented double emulsions via internal-external phase coordination to modulate texture, rheology, and oral lubrication	59
Editorial Board	59
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021	59
Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight	59
Comprehensive identification and risk assessment of regulated and emerging mycotoxins in infant foods and related raw materials and risk management advice: A case study of an infant food company in Ch	58
Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine	58
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions	58
The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics	58
Development of appropriate conditions for determination of multiple nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) and PAH 4 in roasted chicken drumsticks and assessment of their consumption r	58
Structural identification and antioxidant activity of trans-9, trans-11, cis-15-conjugated linolenic acid converted by probiotics	58
Integration of multiplatform metabolomics and multivariate analysis for geographical origin discrimination of Panax ginseng	58
Integrated analysis of the metabolome and transcriptome provides insights into anthocyanin biosynthesis of cashew apple	58
European bilberry extract reduces high-temperature baked food-induced accumulation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in vivo	58
Transcriptional analysis of oxidative-tolerant and temperature-sensitive genes of Bifidobacterium animalis BF052 during freeze-drying process and development of its soymilk-synbiotic product containin	58
Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee	58
Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination	58
Effects of different drying methods on the physicochemical properties, antioxidant activity and gut microbiota fermentation behaviours of polysaccharides from Schizophyllum commune	57