Food Research International

Article	Citations
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	289
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	228
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	175
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	157
Editorial Board	155
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	154
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	148
Editorial Board	142
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	140
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	137
Editorial Board	135
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	134
Nutritional and technological potential of umbu-caja and soursop co-product flours	122
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	122
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	121
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	120
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	118
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	115
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	113
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	111
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	110
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	110
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	109
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	108
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	106

Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation	106
Editorial Board	105
Editorial Board	103
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	102
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	100
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	100
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	99
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	98
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	98
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	97
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	96
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	96
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis	95
Fabrication and saltiness enhancement of salt hollow particles by interface migration	95
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	93
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	92
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	89
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	89
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	88
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	88
Oilomics: An important branch of foodomics dealing with oil science and technology	85
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	85
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	83
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	83
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	82
Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel	82
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	81
Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews	81
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	81
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	81
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	80
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	80
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	80
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	79
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	78
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	78
Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities	77
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	77
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	77
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	77
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	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
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	75
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	75
Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene	75
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation	75
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	75
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	75
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	75
Genomics divergence of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products	74

Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	74
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	74
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	74
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	74
Flat bread baking: Single to double layer transition	73
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	73
Climate change threatens the microbiological stability of non-refrigerated foods	72
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	72
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	71
Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life	71
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	70
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	70
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics	70
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	70
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	70
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels	70
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	69
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	69
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	69
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	69
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	69
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	69
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	69
Effect of different LED lights on aliphatic glucosinolates metabolism and biochemical characteristics in broccoli sprouts	68
Development of multi-species biofilm formed by thermophilic bacteria on stainless steel immerged in skimmed milk	68
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	68
Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation	68
Amino acid metabolomic analysis involved in flavor quality and cold tolerance in peach fruit treated with exogenous glycine betaine	67
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	67
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	67
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	67
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	67
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	67
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	67
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation	67
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
Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile	67
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	67
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	66
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin	66
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	66
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	66
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	66
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review	65
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	65
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation	65
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	64
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions	64
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	64
Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies	64
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	63
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	63
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	62
Turn to the wild: A comprehensive review on the chemical composition of wild olive oil	62
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein	61
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi	61
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application	61
Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation	61
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	61
A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages	61
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	61
Mastication of crisp bread: Role of bread texture and structure on texture perception	60
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	60
Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats	60
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	60
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	60
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage	60
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	60
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach	60
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	59
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	59
Coffee fermentation process: A review	59
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	59
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	59
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	58
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	58
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	58
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic	58
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	58
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation	58

Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol	58
Cultural sips: Exploring sociodemographic and dominance factors in French wine appraisal	57
Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition	57
Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg	57
Evaluation of minced beef quality fortified with edible microalgae species during cryogenic storage	57
European bilberry extract reduces high-temperature baked food-induced accumulation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in vivo	57
Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation	57
The effect of B-type procyanidin on free radical and metal ion induced β-lactoglobulin glyco-oxidation via mass spectrometry and interaction analysis	57
Pectin polysaccharide contribution to oleosome extraction after wet milling of rapeseed	57
Role of the in-situ-produced dextran by lactic acid bacteria in the texture modification of pea flour pastes	57
Editorial Board	57
Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality	56
The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham	56
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions	56
Source–Sink manipulations have major implications for grapevine berry and wine flavonoids and aromas that go beyond the changes in berry sugar accumulation	55
Development of a high resolution melting method based on a novel molecular target for discrimination between Bacillus cereus and Bacillus thuringiensis	55
Influence of taste sensitivity on preference and sensory perception of mezcal	55
Reaction kinetics of aspalathin degradation and flavanone isomer formation in aqueous model solutions: Effect of temperature, pH and metal chelators	55
High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd	55
Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates	55
Amazonian Melastomataceae blueberries: Determination of phenolic content, nutritional composition, and antioxidant and anti-glycation activities	55
How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening	55
Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality	55
Guidance for formulating ingredients/products from Chlorella vulgaris and Arthrospira platensis considering carotenoid and chlorophyll bioaccessibility and cellular uptake	55
Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes	55
Buriti (Mauritia flexuosa L. f.): An Amazonian fruit with potential health benefits	55
High acidity of bracatinga honeydew honey: A new regulatory limit proposal	55
Preparation and identification of dipeptidyl peptidase IV inhibitory peptides from quinoa protein	55
Structural identification and antioxidant activity of trans-9, trans-11, cis-15-conjugated linolenic acid converted by probiotics	55
Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility	55
Variations of the fungal microbiome in Corydalis Rhizoma with different collection areas, processing methods, and storage conditions	55
Effects of spore purity on the wet heat resistance of Clostridium perfringens, Bacillus cereus and Bacillus subtilis spores	55
Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food	55
Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state	55
Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry	54
Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis	54
Dietary intake of whole king oyster mushroom (Pleurotus eryngii) attenuated obesity via ameliorating lipid metabolism and alleviating gut microbiota dysbiosis	54
Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein	54
Two Laminaria japonica polysaccharides with distinct structure characterization affect gut microbiota and metabolites in hyperlipidemic mice differently	54
Insights into the potential quality markers of Rubus chingii Hu fruit at different growth stages	54
A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins	54
A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate	54
An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color	54
Phenolic profile and α-glucosidase inhibitory potential of wampee (Clausena lansium (Lour.) Skeels) peel and pulp: In vitro digestion/in silico evaluations	54
The inhibition mechanism of polyphenols from Phyllanthus emblica Linn. fruit on acetylcholinesterase: A interaction, kinetic, spectroscopic, and molecular simulation study	54
Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis	54
Enzymatically synthesised fructooligosaccharides from sugarcane syrup modulate the composition and short-chain fatty acid production of the human intestinal microbiota	54
Biopolymer-based packaging films/edible coatings functionalized with ε-polylysine: New options for food preservation	53
The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics	53
EPA-enriched lipid from Apostichopus japonicus byproducts mitigates UVB-induced oxidative stress and inflammation by gut-skin axis	53
Tough, antibacterial, and antioxidant chitosan-based composite films enhanced with proanthocyanidin and carvacrol essential oil for fruit preservation	53
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing	53
Accurate quantification of TAGs to identify adulteration of edible oils by ultra-high performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry	53
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects	52
Editorial Board	52
Enhanced stability, anti-inflammatory activity, and colon-targeted delivery performance of astaxanthin-loaded hollow zein nanoparticles through chitosan-α-lipoic acid copolymer and sodium alginate coa	52
Effect of fructooligosaccharides in full-hydrated lactic acid bacteria membrane models during thermal stress: A molecular simulation study	52
Improving the cryoprotective effect of antifreeze proteins from Daucus carota on plant-based meat by eliminating N-glycosylation	52
Selenium nanoparticles modified with Ophiocordyceps gracilis polysaccharides: Enhancing stability, bioavailability, and anti-inflammatory efficacy	52
A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir	52
Investigating the role of calcium ions in modulating the physicochemical and gel properties of myofibrillar protein-soybean protein isolate binary composites	52
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon	52
Modelling and experimental analysis of rice drying in new fluidized bed assisted hybrid infrared-microwave dryer	51
Dynamic changes in the diversity and function of bacterial community during black tea processing	51
Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia	51
Exploration of the role of bound polyphenols on tea residues dietary fiber improving diabetic hepatorenal injury and metabolic disorders	51
Meat with edible coating: Acceptance, purchase intention and neophobia	51
Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality	51
New insights into the cross-linking mechanism of soybean protein-based double dynamic cross-linking hydrogels for the controlled delivery of curcumin	51
Inactivation of Bacillus cereus endospores on black pepper by pulsed superheated steam system	51
Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques	51
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations	51
Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee	51
Efficacy of photodynamic treatment with new methylene blue on planktonic cells and biofilms of Salmonella isolated from vegetal sources in Brazil	51
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices	51
CRISPR/Cas9-mediated BoaAOP2s editing alters aliphatic glucosinolate side-chain metabolic flux and increases the glucoraphanin content in Chinese kale	51
Structural characterization of polysaccharide fractions in areca (Areca catechu L.) inflorescence and study of its immunological enhancement activity in vitro and in vivo	51
Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species	50
Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit	50
The dynamic changes in volatile metabolites provide a new understanding for the special flavor formation in z. Mioga flower buds during the growth stages	50
Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination	50
Bee pollen from bracatinga (Mimosa scabrella): Effects of gastrointestinal digestion and epithelial transport in vitro on phenolic profile and bioactivities	50
New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic	50
In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources	50
Application of static headspace GC–MS for detection of residual trichloroethylene and toluene solvents in β-cyclodextrin	50
Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies	50
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	49
Quinoa protein-based Buriti oil nanoparticles: Enhancement of antioxidant activity and inhibition of digestive enzymes	49
Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing	49
Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids	49
Heavy metals and health risk assessment of Brazilian artisanal cheeses	49
The effect of Mesona blume straw fermented by Ganoderma lucidum to improve physicochemical, in vitro digestion and gut bacteria of noodles	49
Impact of food choice and consumption profile on the perception of food coloring on kefir labels: Insights of the projective technique of Product Personality Profiling	49
Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure	49
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics	49