Food Research International

Article	Citations
Editorial Board	261
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	240
Editorial Board	210
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	187
Editorial Board	177
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	175
Editorial Board	166
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	153
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	149
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	143
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	138
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment	133
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	132
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	130
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	126
Nutritional and technological potential of umbu-caja and soursop co-product flours	125
Application of the protease-resistant antimicrobial peptide R7I, composed of natural amino acids, as a functional food ingredient for modulating intestinal health	123
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	122
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	121
Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins	114
EGCG attenuates Cd reproductive toxicity in Caenorhabditis elegans by modulating ER-mitochondrial interactions	114
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	114
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	114
Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures	114
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	110

Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	106
Critical temperature and minimal water preservation of Litopenaeus vannamei in household refrigerators: Survival and quality responses	105
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	104
Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities	104
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	104
Protecting the power of organic propolis: microencapsulation preserves phenolic bioactivity through digestion and intestinal transport	102
Enhancing emulsifying properties of coconut endosperm pomace cellulose through ball milling, plasma, and ultrasonication: Structural modification-driven interfacial behavior and Pickering emulsion sta	102
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	101
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	101
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	100
Use of infrared spectroscopy ATR-FTIR as a rapid alternative for Colombian cocoa liquors: classification varieties and estimation of volatile compounds concentration	98
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	97
Nitrogen regulates starch biosynthesis and multiscale structural properties of Sorghum under low-light stress	97
A multi-dimensional exploration of taste formation in suansun: from amino acids, organic acids, to microbial structure and function	96
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	96
Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities	95
From spectral signatures to binding behavior: an integrated FTIR chemometric and NMR study of protein–procyanidin interactions under multifactorial conditions	95
Circular packaging solutions: Active films from food waste pigments and meat industry co-products	95
Non-targeted metabolomics coupled with simulated processing strategy reveals temperature-driven flavonoid and organic acid transformations in Typhae pollen	92
Kilning with smoke-affected air impacts the chemical and aromatic qualities of Cascade hops	92
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	92
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	92
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	90
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
Flat bread baking: Single to double layer transition	88
Oilomics: An important branch of foodomics dealing with oil science and technology	88
Comparative analysis of protein composition, digestion dynamics, and amino acid release between preterm infant formula and human milk: Implications for preterm infant formula optimization	88
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning	87
Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults	87
Guamirim (Myrcia oblongata DC.): An unexplored native Brazilian berry rich in phenolic compounds and its application in muffins	87
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	87
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	86
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	86
Adaptive laboratory evolution of Lactobacillus gasseri-01 toward a safe probiotic for enhanced sulforaphane transformation	86
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	86
Divergent sensory-metabolic fingerprints in Longjing peach tea beverage: Decoding quality evolution under HPP versus UHT sterilization	86
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	85
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	85
Interactive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation	85
Sepia pharaonis ink derived melanin ameliorated high-fat diet induced lipid dysmetabolism: Insights from microbiome and hepatic transcription	84
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	84
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	84
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	84
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	84
Construction of carboxymethyl chitosan/oxidized Astragalus polysaccharide cross-linked gel microspheres in alginate system: Improving the tolerance and functional characteristics of Lactobacillus para	83
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization	83
Curcumin loading in Camellia seed oil body and multi-compartment emulsion fabrication: effect of high-pressure homogenization pretreatment	83
Sodium cyclamate enhances Vibrio parahaemolyticus biofilm formation on seafood-contact surfaces	83
Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning	82
Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes	82

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	82
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	82
A novel yolk-shell nanoparticles delivery system based on Polygonatum polysaccharides and PCC1 for synergistic anti-aging	81
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	81
Scavenging multiple reactive carbonyl species simultaneously by mangiferin and its aglycone norathyriol in vitro and in vivo	81
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	81
Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies	80
Applications of metabolomic techniques to explore the diversity of phenolic compounds in pseudocereals: Effects of processing and health implications	80
Turn to the wild: A comprehensive review on the chemical composition of wild olive oil	79
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	79
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	79
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms	79
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	78
Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis	78
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	78
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking	77
Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu	77
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation	77
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	76
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	76
Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel	76
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels	76
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	76
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	76
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	75
Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning	75
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	75
Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats	75
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	75
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics	75
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	74
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	74
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	74
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	74
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	74
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	74
Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison	74
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	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	73
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	73
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	73
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	73
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	73
Mechanism of needle electrode-derived pulsed electric fields on the structural and physicochemical properties of pork salting	73
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	72
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	72
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	72
Synergistic effect of berry wax and miswak extract in a carboxymethylcellulose-based coating for banana preservation	72
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis	72
Hydrogels to reduce the pH in wines: Effects on phenolic composition and chromatic characteristics	72
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	72
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	72
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	71
A comprehensive comparative analysis of fatty acid profiles and GC–MS based metabolomics in Barbari and Beetal goat milk	71
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi	71
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	71
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein	70
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	70
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	70
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	70
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	69
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics	69
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	69
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	69
Gellan–aloe vera aerogels for active food packaging: Structural properties and antimicrobial performance	69
Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation	69
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	69
Climate change threatens the microbiological stability of non-refrigerated foods	69
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	69
Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol	69
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	69
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review	69
Non-covalent assembly of folic acid with lactoferrin: multi-spectroscopy, docking, and dynamics elucidate binding and functional implications	68
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	68
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	67
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	67
Unraveling the alkaloid diversity and pharmacological potential of Ocimum: Integrated UPLC-MS/MS, network pharmacology, and transcriptomic insights for functional food and drug discovery	67
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	67
Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation	67
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	67

Alpha-lipoic acid improves intestinal homeostasis and ameliorates colitis through modulation of gut microbiota and production of short chain fatty acids in mice	66
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	66
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	66
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	66
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi	66
Unraveling novel umami peptides in Hericium erinaceus and its umami mechanism by ion exchange chromatography, peptidomics and molecular dynamics simulations	66
Decoding the dynamic formation of bolus: A multimodal fusion and simulation framework for texture perception-regulated oral processing	66
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin	66
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	66
Plant protein-quercetin complexation in food product development	66
Role of particle size and co-extraction dynamics in the sequential recovery of phenolics, starch, and proteins from potato peel by-products	66
Controlled release of bittern-loaded water-in-water emulsion as a novel strategy to regulate the gelation properties of tofu	65
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	65
Fabrication and saltiness enhancement of salt hollow particles by interface migration	65
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage	65
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	64
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	64
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	64
Effective photodynamic inactivation of curcumin in combination with ethylenediaminetetraacetic acid against Burkholderia gladioli pathovar cocovenenans	64
Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu	64
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	64
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways	64
The effect of Lactococcus lactis subsp. lactis on the survival rate and metabolic dynamics of Bifidobacterium animalis subsp. lactis in co-fermented milk	63
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	63
Advanced Real-Time, Non-Destructive Spectral Fingerprinting for Early microbial Spoilage Detection: AI-Integrated Raman Biosensing Platform for Scalable Food Safety and Quality	63
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	63
Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics	63
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	63
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	63
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	62
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	62
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	62
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	62
The evolutionary relationship between sugar-sweetened beverages and type 2 diabetes mellitus since 1989	62
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	62
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	62
Enzymatic synthesis of chitooligosaccharide-caffeic acid conjugates to enhance the physical and oxidative stability of whey protein isolate-stabilized emulsions	62
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation	61
Microbiome crosstalk and nutrition: the interplay between gut microbiota-organ axis and dietary factors	61
Bioplastics in food packaging: A systematic review of consumer perceptions, systemic and communication challenges, and future research directions	61
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	61
Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures	61
Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products	61
Dietary polyphenol-protein interactions: A literature review of advantages, binding mechanisms, and improved health applications	60
Coffee fermentation process: A review	60
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	60
Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study	60
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	60
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	60
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach	60
Unraveling the mysteries of food allergens: aptamer-driven detection and suppression strategies	60
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	60
Structural design of dysphagia-oriented double emulsions via internal-external phase coordination to modulate texture, rheology, and oral lubrication	59
Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density	59
A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir	59
Mechanism of galacturonic acid-rich Schisandra Chinensis polysaccharide in improving emulsifying properties of soy protein hydrolysate: Insights from interfacial behavior and molecular interactions	59
Effects of agave bagasse and Lactococcus lactis addition on microbial communities and metabolite profiles of Mexican wheat sourdough	59
A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages	59
Editorial Board	59
Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia	59
Editorial Board	59
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	59
Resistant dextrin/xanthan gum gels protect probiotics for application to ionizing radiation shielding	59
Three novel flavonoid glycosides from Zanthoxylum bungeanum: Isolation, identification and in vitro metabolism by intestinal microbiota for potential food development	59
Sargassum filipendula flour improves composition, digestibility, and antioxidant activity of gluten-free biscuits	58
Genomic and phenotypic analysis of virulence, antimicrobial resistance, and transmission routes of Vibrio vulnificus from food and clinical sources in China	58
Cultural sips: Exploring sociodemographic and dominance factors in French wine appraisal	58
Geographical origin discriminatory analysis of onions: Chemometrics methods applied to ICP-OES and ICP-MS analysis	58
Effect of fructooligosaccharides in full-hydrated lactic acid bacteria membrane models during thermal stress: A molecular simulation study	58
Unveiling key constituents of a functional food: A dual-perspective on aroma and anti-aging bioactive components in steamed Polygonatum cyrtonema Hua	58
Structural identification and antioxidant activity of trans-9, trans-11, cis-15-conjugated linolenic acid converted by probiotics	58
Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes	58
Multimodal biosensing of microcystin-LR in environmental and food samples with sensitivity and portability enabled by engineered multimetallic MOF nanozymes	58
Structural characterization of polysaccharide fractions in areca (Areca catechu L.) inflorescence and study of its immunological enhancement activity in vitro and in vivo	58
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations	58
Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine	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
Editorial Board	58
Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation	58
Hydrogen-bonded porphyrin frameworks hosting single-site iron centers as a robust peroxidase mimic for food antioxidant quantification	58
New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic	57
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	57
Can diets alleviate constipation and promote bowel movement? Exploring the underlying mechanisms of effects	57
Bee pollen from bracatinga (Mimosa scabrella): Effects of gastrointestinal digestion and epithelial transport in vitro on phenolic profile and bioactivities	57
Integrating fiber modification and computer-vision evaluation to improve soybean meal for 3D food printing	57
Hydroxylation of dihydromyricetin via Beauveria bassiana fermentation enhances its efficacy in improving insulin signaling: Insights into inflammation, oxidative stress, and endoplasmic reticulum stre	57
Application of static headspace GC–MS for detection of residual trichloroethylene and toluene solvents in β-cyclodextrin	57
‘Just imagine…’: mental imagery correlates with Food Neophobia	56
An AI-driven multilayer strategy and curated dataset for mining antioxidant peptides from yak bone collagen hydrolysates	56
Disinfection efficiency of chlorine dioxide and peracetic acid against MNV-1 and HAV in simulated soil-rich wash water	56
Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto	56
Disruption of the gut microbiota induces the LCA/TRPV6 signalling axis, impairing desmosome junctions in vitamin A-deficient rats	56
Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsification	56
Editorial Board	56
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread	56