Food Research International

Article	Citations
Phenolic composition, antioxidant potential and health benefits of citrus peel	296
Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials	280
Film formation and deposition methods of edible coating on food products: A review	266
Phenolic acids from vegetables: A review on processing stability and health benefits	214
Review of pesticide residue analysis in fruits and vegetables. Pre-treatment, extraction and detection techniques	210
A critical review on intelligent and active packaging in the food industry: Research and development	195
Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications	194
Postbiotics and paraprobiotics: From concepts to applications	184
Role of dietary polyphenols on gut microbiota, their metabolites and health benefits	182
Spirulina for the food and functional food industries	172
Review of the relationships among polysaccharides, gut microbiota, and human health	171
A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations	165
Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications	160
Recent advances in improving stability of food emulsion by plant polysaccharides	158
Edible packaging: Sustainable solutions and novel trends in food packaging	156
Health issues and technological aspects of plant-based alternative milk	149
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review	148
A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective	148
Mitigation of emerging implications of climate change on food production systems	140
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O)	139
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate	137
Meat consumption: Which are the current global risks? A review of recent (2010–2020) evidences	136
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS	133
Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review	133
Anthocyanins: New techniques and challenges in microencapsulation	125

Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review	124
Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review	120
Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis	117
Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality	116
Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview	116
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages	115
Valorization of by-products from olive oil industry and added-value applications for innovative functional foods	114
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review	113
Highland barley: Chemical composition, bioactive compounds, health effects, and applications	105
Trends and advances in edible biopolymer coating for tropical fruit: A review	100
A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins	100
Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review	100
Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes	99
Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition	99
4D printing of products based on soy protein isolate via microwave heating for flavor development	96
Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage	95
Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry	94
Relationships between food and diseases: What to know to ensure food safety	94
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages	93
Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products	92
Antioxidant and antimicrobial applications of biopolymers: A review	91
Aroma compounds identified in cooked meat: A review	89
Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion	87
Pu-erh tea ameliorates obesity and modulates gut microbiota in high fat diet fed mice	86
Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities	84
Isolation, characterization and application of a polyvalent phage capable of controlling Salmonella and Escherichia coli O157:H7 in different food matrices	84
Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns	84
The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review	84
Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism	84
Review of the application of pulsed electric fields (PEF) technology for food processing in China	84
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation	82
Protein digestion of different protein sources using the INFOGEST static digestion model	81
Bioactive components of mushrooms: Processing effects and health benefits	81
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content	79
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review	79
Curcumin alleviates high-fat diet-induced hepatic steatosis and obesity in association with modulation of gut microbiota in mice	78
Novel strategies for degradation of aflatoxins in food and feed: A review	77
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin	77
Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review	77
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties	76
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions	76
Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder	76
Melatonin delays leaf senescence of postharvest Chinese flowering cabbage through ROS homeostasis	76
Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter	76
Vegan probiotic products: A modern tendency or the newest challenge in functional foods	75
Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food	74
Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil	74
Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota	73
Millet: A review of its nutritional and functional changes during processing	73
Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients	73

Beneficial effects of flaxseed polysaccharides on metabolic syndrome via gut microbiota in high-fat diet fed mice	73
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions	72
Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products	72
Identification of novel DPP–IV inhibitory peptides from Atlantic salmon (Salmo salar) skin	72
Feruloylated oligosaccharides and ferulic acid alter gut microbiome to alleviate diabetic syndrome	71
Effects of long-term intake of anthocyanins from Lycium ruthenicum Murray on the organism health and gut microbiota in vivo	71
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value	70
In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin	70
Avocado fruit and by-products as potential sources of bioactive compounds	70
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production	69
Ethanol extract of propolis prevents high-fat diet-induced insulin resistance and obesity in association with modulation of gut microbiota in mice	69
A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review	69
Research advances and application of pulsed electric field on proteins and peptides in food	68
A review on mushroom-derived bioactive peptides: Preparation and biological activities	68
A critical review of antibiotic resistance in probiotic bacteria	68
Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis	68
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network	68
Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars	67
Insights into the chemical composition and bioactivities of citrus peel essential oils	67
Potential contribution of beneficial microbes to face the COVID-19 pandemic	67
Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health	67
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol	67
In vitro fecal fermentation properties of polysaccharides from Tremella fuciformis and related modulation effects on gut microbiota	67
Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review	65
Factors influencing the choice of beer: A review	65
Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques	65
Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances	65
Research progress of trace components in sesame-aroma type of baijiu	65
A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers’ dietary intakes	65
Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′	65
Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS	64
Widely targeted metabolomics analysis reveals new biomarkers and mechanistic insights on chestnut (Castanea mollissima Bl.) calcification process	64
Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil	64
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators	64
Pesticide decontamination using UV/ferrous-activated persulfate with the aid neuro-fuzzy modeling: A case study of Malathion	63
A comprehensive review on impact of non-thermal processing on the structural changes of food components	63
Opportunities and challenges for the nanodelivery of green tea catechins in functional foods	63
Polysaccharides from Atractylodes macrocephala Koidz. Ameliorate ulcerative colitis via extensive modification of gut microbiota and host metabolism	63
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis	62
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier	62
Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion	62
Mechanism of action, sources, and application of peroxidases	62
Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW)	62
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks	62
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.	61
Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion	61
Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency	61
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review	61
Current and future strategies for wine yeast lees valorization	60
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process	60
Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS	60
Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles	60
Structural characterization of oleogels from whey protein aerogel particles	59
The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects	58
Spirulina platensis polysaccharides attenuate lipid and carbohydrate metabolism disorder in high-sucrose and high-fat diet-fed rats in association with intestinal microbiota	58
Advantages of techniques to fortify food products with the benefits of fish oil	57
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process	57
Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China	57
Purification, characterization, antioxidant and immunological activity of polysaccharide from Sagittaria sagittifolia L.	57
Recent developments on production, purification and biological activity of marine peptides	57
Phycocyanin from Spirulina: A review of extraction methods and stability	57
Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion	56
Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicoc	55
Novel insights into prebiotic properties on human health: A review	55
Prebiotic potential of hemp blended drinks fermented by probiotics	55
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu	54
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods	54
Biogenic amines levels in food processing: Efforts for their control in foodstuffs	54
Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus	54
Coix seed polysaccharides alleviate type 2 diabetes mellitus via gut microbiota-derived short-chain fatty acids activation of IGF1/PI3K/AKT signaling	54
Identification and characterisation of peptides from a boarfish (Capros aper) protein hydrolysate displaying in vitro dipeptidyl peptidase-IV (DPP-IV) inhibitory and insulinotropic activity	54
Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice	54
Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority	54
In vitro simulated digestion and fermentation characteristics of polysaccharide from oyster (Crassostrea gigas), and its effects on the gut microbiota	53
pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability	53
Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball	53
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt conce	53
In vitro anti-inflammatory properties of honey flavonoids: A review	53
Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying	53
The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production	53

COVID-19 pandemic underlines the need to build resilience in commercial restaurants’ food safety	52
Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (Triticum aestivum L.)	52
Effect of Durio zibethinus rind polysaccharide on functional constipation and intestinal microbiota in rats	52
Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber	52
Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products	52
Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation	52
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein	52
Possibilities for using ohmic heating in Minas Frescal cheese production	51
Listeria monocytogenes biofilm inhibition on food contact surfaces by application of postbiotics from Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2	51
Gelatin/agar-based multifunctional film integrated with copper-doped zinc oxide nanoparticles and clove essential oil Pickering emulsion for enhancing the shelf life of pork meat	51
Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility	51
Phlorotannins: From isolation and structural characterization, to the evaluation of their antidiabetic and anticancer potential	50
Potential mechanisms underlying the ameliorative effect of Lactobacillus paracasei FZU103 on the lipid metabolism in hyperlipidemic mice fed a high-fat diet	50
Ethanol extract of Sargarsum fusiforme alleviates HFD/STZ-induced hyperglycemia in association with modulation of gut microbiota and intestinal metabolites in type 2 diabetic mice	50
Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients	50
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis	50
C-ring cleavage metabolites of catechin and epicatechin enhanced antioxidant activities through intestinal microbiota	50
Identification of the core active structure of a Dendrobium officinale polysaccharide and its protective effect against dextran sulfate sodium-induced colitis via alleviating gut microbiota dysbiosis	50
Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties	50
Nanocomposite films consisting of functional nanoparticles (TiO2 and ZnO) embedded in 4A-Zeolite and mixed polymer matrices (gelatin and polyvinyl alcohol)	50
Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application	49
Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods	49
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type	49
Rapid discrimination of Citrus reticulata ‘Chachi’ by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis	49
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions	49
Volatile composition changes in navel orange at different growth stages by HS-SPME–GC–MS	49
Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China	49
Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects	49
Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors	49
Food and beverage flavour pairing: A critical review of the literature	48
Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability	48
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein	48
Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties	48
Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying	48
Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary	48
Review on formation of cold plasma activated water (PAW) and the applications in food and agriculture	48
Polysaccharides confer benefits in immune regulation and multiple sclerosis by interacting with gut microbiota	48
Physiological genetics, chemical composition, health benefits and toxicology of tea (Camellia sinensis L.) flower: A review	48
Microencapsulation of carotenoid-rich materials: A review	48
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation	48
Overheating induced structural changes of type I collagen and impaired the protein digestibility	48
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels	48
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing	47
The roles of pollution concerns and environmental knowledge in making green food choices: Evidence from Chinese consumers	47
Monitoring the changes in phenolic compounds and carotenoids occurring during fruit development in the tissues of four citrus fruits	47
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation	47
Effect of high voltage atmospheric cold plasma on extraction of fenugreek galactomannan and its physicochemical properties	47
Use of the synbiotic VSL#3 and yacon-based concentrate attenuates intestinal damage and reduces the abundance of Candidatus Saccharimonas in a colitis-associated carcinogenesis model	47
Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement	47
Characterization and comparison of lipids in bovine colostrum and mature milk based on UHPLC-QTOF-MS lipidomics	46
Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-fli	46
Chemical changes of food constituents during cold plasma processing: A review	46
Bioactivity, phytochemical profile and pro-healthy properties of Actinidia arguta: A review	46
Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches	46
Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils	46
Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'	46
Postbiotics in human health: Possible new functional ingredients?	46
Physiological and transcriptomic analysis reveals the roles of 1-MCP in the ripening and fruit aroma quality of banana fruit (Fenjiao)	46
A broad-spectrum phage controls multidrug-resistant Salmonella in liquid eggs	46
Changes in the major aroma-active compounds and taste components of Jasmine rice during storage	46
Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions	46
Seed isoflavone profiling of 1168 soybean accessions from major growing ecoregions in China	45
Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes	45
Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges	45
Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor	45
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction	45
Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera)	45
Traditional fermented foods with anti-aging effect: A concentric review	45
Ozone and plasma processing effect on green coconut water	45
Profiling the key metabolites produced during the modern brewing process of Chinese rice wine	45
Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue	44
Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes	44
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility	44
Prevalence and genomic investigation of Salmonella isolates recovered from animal food-chain in Xinjiang, China	44
Fermented foods: An update on evidence-based health benefits and future perspectives	44
Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre	44
Insights into the multi-scale structure and in vitro digestibility changes of rice starch-oleic acid/linoleic acid complex induced by heat-moisture treatment	44
Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review	44
Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl	43
Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality	43
Degradation of blue honeysuckle polysaccharides, structural characteristics and antiglycation and hypoglycemic activities of degraded products	43
Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms	43
Changes in taste substances during fermentation of fish sauce and the correlation with protease activity	43
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes	43
Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective	43
Transparency of polymeric food packaging materials	43
Effects of quorum sensing on the biofilm formation and viable but non-culturable state	43
Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables	43
Polyphenol-rich vinegar extract regulates intestinal microbiota and immunity and prevents alcohol-induced inflammation in mice	43
Emerging thermal imaging techniques for seed quality evaluation: Principles and applications	43
Lycium barbarum polysaccharide attenuates myocardial injury in high-fat diet-fed mice through manipulating the gut microbiome and fecal metabolome	43
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers	43
Overview of neoteric solvents as extractants in food industry: A focus on phenolic compounds separation from liquid streams	43
Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)	42
Effects of probiotic litchi juice on immunomodulatory function and gut microbiota in mice	42