Food Research International

Article	Citations
Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials	353
A critical review on intelligent and active packaging in the food industry: Research and development	236
Role of dietary polyphenols on gut microbiota, their metabolites and health benefits	218
Review of the relationships among polysaccharides, gut microbiota, and human health	205
A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective	202
Spirulina for the food and functional food industries	199
Edible packaging: Sustainable solutions and novel trends in food packaging	198
Recent advances in improving stability of food emulsion by plant polysaccharides	192
A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins	163
Meat consumption: Which are the current global risks? A review of recent (2010–2020) evidences	161
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS	158
Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review	146
Relationships between food and diseases: What to know to ensure food safety	137
Highland barley: Chemical composition, bioactive compounds, health effects, and applications	133
Valorization of by-products from olive oil industry and added-value applications for innovative functional foods	129
Aroma compounds identified in cooked meat: A review	125
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	121
Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition	120
Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review	116
4D printing of products based on soy protein isolate via microwave heating for flavor development	114
The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review	106
Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products	104
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation	103
Pu-erh tea ameliorates obesity and modulates gut microbiota in high fat diet fed mice	102
Review of the application of pulsed electric fields (PEF) technology for food processing in China	102

Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products	101
Curcumin alleviates high-fat diet-induced hepatic steatosis and obesity in association with modulation of gut microbiota in mice	99
Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter	99
Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder	98
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review	97
Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns	96
Millet: A review of its nutritional and functional changes during processing	96
Novel strategies for degradation of aflatoxins in food and feed: A review	95
Bioactive components of mushrooms: Processing effects and health benefits	95
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions	93
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions	93
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content	92
A comprehensive review on impact of non-thermal processing on the structural changes of food components	92
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production	91
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	91
Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients	91
Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota	90
Insights into the chemical composition and bioactivities of citrus peel essential oils	90
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties	90
Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food	89
Melatonin delays leaf senescence of postharvest Chinese flowering cabbage through ROS homeostasis	88
Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars	87
Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review	87
Avocado fruit and by-products as potential sources of bioactive compounds	85
Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques	85
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol	85
Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors	84
Research advances and application of pulsed electric field on proteins and peptides in food	84
Mechanism of action, sources, and application of peroxidases	84
Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil	83
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators	83
Vegan probiotic products: A modern tendency or the newest challenge in functional foods	82
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network	80
Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion	80
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review	80
In vitro fecal fermentation properties of polysaccharides from Tremella fuciformis and related modulation effects on gut microbiota	79
Feruloylated oligosaccharides and ferulic acid alter gut microbiome to alleviate diabetic syndrome	78
Research progress of trace components in sesame-aroma type of baijiu	78
Phycocyanin from Spirulina: A review of extraction methods and stability	77
Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review	77
Transparency of polymeric food packaging materials	77
Widely targeted metabolomics analysis reveals new biomarkers and mechanistic insights on chestnut (Castanea mollissima Bl.) calcification process	76
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	75
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	75
Factors influencing the choice of beer: A review	74
In vitro simulated digestion and fermentation characteristics of polysaccharide from oyster (Crassostrea gigas), and its effects on the gut microbiota	74
Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects	74
Opportunities and challenges for the nanodelivery of green tea catechins in functional foods	73
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process	73
Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion	72

Electronic tongue and electronic nose for food quality and safety	72
Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS	71
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.	71
Recent developments on production, purification and biological activity of marine peptides	71
The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects	70
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process	70
Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority	70
Polysaccharides from Atractylodes macrocephala Koidz. Ameliorate ulcerative colitis via extensive modification of gut microbiota and host metabolism	69
Review on formation of cold plasma activated water (PAW) and the applications in food and agriculture	68
Current and future strategies for wine yeast lees valorization	68
Spirulina platensis polysaccharides attenuate lipid and carbohydrate metabolism disorder in high-sucrose and high-fat diet-fed rats in association with intestinal microbiota	68
Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball	68
Coix seed polysaccharides alleviate type 2 diabetes mellitus via gut microbiota-derived short-chain fatty acids activation of IGF1/PI3K/AKT signaling	67
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	67
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu	67
Advantages of techniques to fortify food products with the benefits of fish oil	67
Pesticide decontamination using UV/ferrous-activated persulfate with the aid neuro-fuzzy modeling: A case study of Malathion	66
Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement	66
Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation	66
In vitro anti-inflammatory properties of honey flavonoids: A review	65
Food protein aggregation and its application	65
Agro-industrial by-products: Valuable sources of bioactive compounds	63
Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (Triticum aestivum L.)	63
Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products	63
Listeria monocytogenes biofilm inhibition on food contact surfaces by application of postbiotics from Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2	62
Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges	62
Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China	62
pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability	62
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein	62
Composition, bioactive substances, extraction technologies and the influences on characteristics of Camellia oleifera oil: A review	61
The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production	61
Biogenic amines levels in food processing: Efforts for their control in foodstuffs	60
Fermented foods: An update on evidence-based health benefits and future perspectives	60
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing	60
Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients	60
Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions	60
Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China	59
Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils	59
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	59
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility	58
Effects of quorum sensing on the biofilm formation and viable but non-culturable state	57
Physiological genetics, chemical composition, health benefits and toxicology of tea (Camellia sinensis L.) flower: A review	57
Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera)	57
Potential mechanisms underlying the ameliorative effect of Lactobacillus paracasei FZU103 on the lipid metabolism in hyperlipidemic mice fed a high-fat diet	57
Profiling the key metabolites produced during the modern brewing process of Chinese rice wine	57
Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis	56
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	56
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers	56
Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application	56
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein	56
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry	56
Microencapsulation of carotenoid-rich materials: A review	56
Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods	56
Nanocomposite films consisting of functional nanoparticles (TiO2 and ZnO) embedded in 4A-Zeolite and mixed polymer matrices (gelatin and polyvinyl alcohol)	56
Phlorotannins: From isolation and structural characterization, to the evaluation of their antidiabetic and anticancer potential	55
Degradation of blue honeysuckle polysaccharides, structural characteristics and antiglycation and hypoglycemic activities of degraded products	55
Postbiotics in human health: Possible new functional ingredients?	55
Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review	55
Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition	55
An investigation into consumer perception and attitudes towards plant-based alternatives to milk	55
Consumers’ growing appetite for natural foods: Perceptions towards the use of natural preservatives in fresh fruit	55
Polysaccharides confer benefits in immune regulation and multiple sclerosis by interacting with gut microbiota	55
Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue	54
Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality	54
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS	54
Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective	54
Caffeic acid prevents non-alcoholic fatty liver disease induced by a high-fat diet through gut microbiota modulation in mice	54
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation	54
Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor	54
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type	54
GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons	53
3D food printing: Controlling characteristics and improving technological effect during food processing	53
Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes	53
Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products	53
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes	53
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes	53
Protective and ameliorating effects of probiotics against diet-induced obesity: A review	53
Chemical changes of food constituents during cold plasma processing: A review	53
Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables	53
Effect of high voltage atmospheric cold plasma on extraction of fenugreek galactomannan and its physicochemical properties	53

Polyphenol-rich vinegar extract regulates intestinal microbiota and immunity and prevents alcohol-induced inflammation in mice	53
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	53
Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches	53
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop	52
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	52
Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches	52
Insights into the multi-scale structure and in vitro digestibility changes of rice starch-oleic acid/linoleic acid complex induced by heat-moisture treatment	52
The use of alternative food sources to improve health and guarantee access and food intake	52
Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers	52
Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption	51
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation	51
Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches	51
Antidiabetic potential of dietary polyphenols: A mechanistic review	51
Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake	51
Food and food products associated with food allergy and food intolerance – An overview	51
Interactions between polysaccharides and gut microbiota: A metabolomic and microbial review	51
Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu	50
A comprehensive review on different classes of polyphenolic compounds present in edible oils	50
Recent insights in the impact of emerging technologies on lactic acid bacteria: A review	50
Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives	50
Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study	50
Cyclocarya paliurus polysaccharide improves metabolic function of gut microbiota by regulating short-chain fatty acids and gut microbiota composition	50
Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review	50
Prevalence and genomic investigation of Salmonella isolates recovered from animal food-chain in Xinjiang, China	49
Bacillus coagulans 13002 and fructo-oligosaccharides improve the immunity of mice with immunosuppression induced by cyclophosphamide through modulating intestinal-derived and fecal microbiota	49
Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi	49
Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan	49
Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility	49
Changes in taste substances during fermentation of fish sauce and the correlation with protease activity	49
Characterization of chilled chicken spoilage using an integrated microbiome and metabolomics analysis	49
Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies	49
Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes	49
Label-free based proteomics analysis of protein changes in frozen whiteleg shrimp (Litopenaeus vannamei) pre-soaked with sodium trimetaphosphate	48
Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules	48
Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods	48
Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach	48
Polyphenols from food by-products: An alternative or complementary therapy to IBD conventional treatments	48
The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes	48
Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches	48
Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat	48
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)	48
Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste	47
Purple passion fruit (Passiflora edulis f. edulis): A comprehensive review on the nutritional value, phytochemical profile and associated health effects	47
Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar	47
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions	47
Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies	47
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage	47
Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers	47
Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea	47
Cold plasma for mitigating agrochemical and pesticide residue in food and water: Similarities with ozone and ultraviolet technologies	47
Lycium barbarum polysaccharide attenuates myocardial injury in high-fat diet-fed mice through manipulating the gut microbiome and fecal metabolome	47
Effects of probiotic litchi juice on immunomodulatory function and gut microbiota in mice	47
Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages	46
Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre	46
Identification of key metabolites based on non-targeted metabolomics and chemometrics analyses provides insights into bitterness in Kucha [Camellia kucha (Chang et Wang) Chang]	46
Camel milk: A review of its nutritional value, heat stability, and potential food products	46
Quality, composition and health-protective properties of citrus honey: A review	46
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile	46
Chemical constituents and biological properties of Pu-erh tea	46
Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat	46
High-intensity ultrasound-assisted recovery of anthocyanins from jabuticaba by-products using green solvents: Effects of ultrasound intensity and solvent composition on the extraction of phenolic comp	46
Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt	46
The regulation of sodium alginate on the stability of ovalbumin-pectin complexes for VD3 encapsulation and in vitro simulated gastrointestinal digestion study	46
Physicochemical characteristics and biological activities of soluble dietary fibers isolated from the leaves of different quinoa cultivars	46
Characterization, antioxidant, antineoplastic and immune activities of selenium modified Sagittaria sagittifolia L. polysaccharides	46
Advancement in analytical techniques for the extraction of grape and wine volatile compounds	46
Colorimetric indicator based on chitosan/gelatin with nano-ZnO and black peanut seed coat anthocyanins for application in intelligent packaging	45
Role of pectin in the current trends towards low-glycaemic food consumption	45
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China	45
Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties	45
Strain variability in biofilm formation: A food safety and quality perspective	45
Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path	45
Lead exposure in an Italian population: Food content, dietary intake and risk assessment	45
Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking	45
Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation	45
Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken	45
The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties	45
Impact of food-derived bioactive peptides on gut function and health	45
Influence of different factors on biofilm formation of Listeria monocytogenes and the regulation of cheY gene	45
Preservation of grape tomato by isochoric freezing	44
Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein	44
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids	44
Phenolic profiles, bioaccessibility and antioxidant activity of plum (Prunus Salicina Lindl)	44
Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions	44
Exploring the potential mechanism of Rhodomyrtus tomentosa (Ait.) Hassk fruit phenolic rich extract on ameliorating nonalcoholic fatty liver disease by integration of transcriptomics and metabolomics	44
Nanoencapsulation of anthocyanins-loaded β-lactoglobulin nanoparticles: Characterization, stability, and bioavailability in vitro	44
Probiotics, prebiotics, and synbiotics added to dairy products: Uses and applications to manage type 2 diabetes	44
Effect of four modification methods on adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre	44
Eye-tracking research on sensory and consumer science: A review, pitfalls and future directions	44
Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation	44
Effect of antioxidant-rich propolis and bee pollen extracts against D-glucose induced type 2 diabetes in rats	44
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach	44
Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils	44
Effect of dietary anthocyanins on biomarkers of glycemic control and glucose metabolism: A systematic review and meta-analysis of randomized clinical trials	44
Formulation engineering of food systems for 3D-printing applications – A review	43