Food Research International

Article	Citations
Development of multi-species biofilm formed by thermophilic bacteria on stainless steel immerged in skimmed milk	262
Combined metabolome and transcriptome analysis reveal the mechanism of selenate influence on the growth and quality of cabbage (Brassica oleracea var. capitata L.)	236
Development of pullulan/gellan gum films loaded with astaxanthin nanoemulsion for enhanced strawberry preservation	215
Highly sensitive smart chitosan/zein film cross-linked with Fe2+ chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring	207
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07	161
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	131
Modeling Geobacillus stearothermophilus spores inactivation in plant-based drinks to design UHT processing	130
Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation	118
Butyrate: A potential mediator of obesity and microbiome via different mechanisms of actions	118
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	118
Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality	114
The influence mechanism of rice protein on leached amylose molecular structure: Steric hindrance effect of protein bodies	114
Hypoglycemic effect and intestinal transport of phenolics-rich extract from digested mulberry leaves in Caco-2/insulin-resistant HepG2 co-culture model	113
Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics	109
Regulation of interfacial mechanics of soy protein via co-extraction with flaxseed protein for efficient fabrication of foams and emulsions	109
Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism	108
Assessment of changes in sensory perception, biometrics and emotional response for space exploration by simulating microgravity positions	108
Metabolic profiles and biomarkers of Auricularia cornea based on de-oiled camphor leaf substrate	107
Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures	106
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	106
Intracellular quercetin accumulation and its impact on mitochondrial dysfunction in intestinal Caco-2 cells	105
Comparative study of the inhibitory effects of lotus seedpod oligomeric procyanidins on dietary AGE released from glycated casein during digestion	103
Valorization of African indigenous leafy vegetables: The role of phyllosphere microbiota	100
Discovery and identification of natural alkaloids with potential to impact insulin resistance syndrome in Cyclocarya paliurus. (Batal) leaves by UPLC-QTOF-MS combined with HepG2 cells	98
Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A	97

Insights into “wheat aroma”: Analysis of volatile components in wheat grains cultivated in saline–alkali soil	94
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture	94
Study of starch molecular structure–property relations provides new insight into slowly digested rice development	90
Comprehensive evaluation of the chemical profile and antioxidant potential of buritirana (Mauritiella armata) an underexplored fruit from Brazilian Cerrado	90
Shotgun metagenomic sequencing of bulk tank milk filters reveals the role of Moraxellaceae and Enterobacteriaceae as carriers of antimicrobial resistance genes	90
A bioactive compound digested chia protein is capable of modulating NFκB mediated hepatic inflammation in mice fed a high-fat diet	89
Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents	87
Variety and year: Two key factors on amino acids and biogenic amines content in grapes	87
A machine learning approach to identifying Salmonella stress response genes in isolates from poultry processing	87
A comparison of the bioaccessible calcium supplies of various plant-based products relative to bovine milk	86
Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation	85
Novel insights into enzymes inhibitory responses and metabolomic profile of supercritical fluid extract from chestnut shells upon intestinal permeability	83
Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers	81
Indian oil sardine (Sardinella longiceps) gut derived Bacillus safensis SDG14 with enhanced probiotic competence for food and feed applications	81
Pizza3: A general simulation framework to simulate food-mechanical and food-deconstruction problems	80
Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties	80
Untargeted metabolomics analysis using UPLC-QTOF/MS and GC–MS to unravel changes in antioxidant activity and compounds of almonds before and after roasting	79
Milk sphingosomes as lipid carriers for tocopherols in aqueous foods: Thermotropic phase behaviour and morphology	78
Study on chemical characterization and sleep-improvement function of Prunella vulgaris L. based on the functional components	76
In-house validation of a visible and near infrared spectroscopy non-targeted method to support panel test of virgin olive oils	76
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA	76
Determination of chlordimeform and its metabolite residue in milk by gas chromatography–tandem mass spectrometry	75
Determining nine fasciolicides and three metabolite residues in milk and infant formula using solid-phase extraction and liquid chromatography–tandem mass spectrometry	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
Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate	75
Stability study of ptaquiloside biotoxin from P. esculentum var. Arachnoideum in bovine milk and artisanal dairy-food products	75
Are novel plant-based meat alternatives the healthier choice?	74
Metabolomic insights into the profile, bioaccessibility, and transepithelial transport of polyphenols from germinated quinoa during in vitro gastrointestinal digestion/Caco-2 cell transport, and their	74
Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads	74
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	73
Destructive and rapid non-invasive methods used to detect adulteration of dried powdered horticultural products: A review	71
Optimal Brassicaceae family microgreens from a phytochemical and sensory perspective	71
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	70
Tomato genotype but not crop water deficit matters for tomato health benefits in diet-induced obesity of C57BL/6JRj male mice	70
Editorial Board	69
Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopy	68
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	68
Efficacy of amino acids in sports nutrition- review of clinical evidences	67
Konjac glucomannan-fibrin composite hydrogel as a model for ideal scaffolds for cell-culture meat	66
Widely targeted metabolomic profiling combined with transcriptome analysis provides new insights into amino acid biosynthesis in green and red pepper fruits	66
Editorial Board	66
Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene	66
Transcriptomic responses of ‘Huping jujube’ (Zizyphus jujuba mill. cv. Huping) fruit to combined treatment of acidic electrolyzed water and high-voltage electrostatic field	65
Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes	65
Comprehensive metabolite profile of multi-bioactive extract from tree peony (Paeonia ostii and Paeonia rockii) fruits based on MS/MS molecular networking	65
A new sight to explore site-specific N-glycosylation in donkey colostrum milk fat globule membrane proteins with glycoproteomics analysis	65
LC-HRMS/MS-based phytochemical profiling of Piper spices: Global association of piperamides with endocannabinoid system modulation	65
Microbiota in lymph nodes of cattle harvested in a Canadian meat processing plant	64
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, a	64
UV-ozone sterilization system: An intelligent solution for Northern shrimp (Pandalus borealis) cold chain transportation emergencies	64

Insect-based food products: A scoping literature review	63
Metabolomics and (craft) beers – recent advances	63
Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage	63
Responses of intestinal microbiota to inulin was initial microbiota context dependent and affected by the supplementation dosage	63
Editorial Board	63
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function	62
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles	62
Vegetables containing sulfur compounds promote trans-isomerization of unsaturated fatty acids in triacylglycerols during the cooking process	61
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases	61
Eurotium-Cristatum fermented black tea alleviates ulcerative colitis through the PPARγ-NF-κB signaling axis	60
Nutritional and technological potential of umbu-caja and soursop co-product flours	60
Kefir modulates gut microbiota and reduces DMH-associated colorectal cancer via regulation of intestinal inflammation in adulthood offsprings programmed by neonatal overfeeding	59
Mechanisms by which Ganglioside GM1, a specific type of glycosphingolipid, ameliorates BMAA-induced neurotoxicity in early-life stage of zebrafish embryos	59
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	59
Flavonoids: Food associations, therapeutic mechanisms, metabolism and nanoformulations	58
Whey protein hydrolysate alleviated atherosclerosis and hepatic steatosis by regulating lipid metabolism in apoE-/- mice fed a Western diet	58
Reproducibility of elemental profile across two vintages in Pinot noir wines from fourteen different vineyard sites	57
Pearl millet starch-based nanocomposite films reinforced with Kudzu cellulose nanocrystals and essential oil: Effect on functionality and biodegradability	57
A panel of lipid markers for rice discrimination of Wuchang Daohuaxiang in China	57
Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)	57
Investigation on the contents of heat-induced hazards in commercial nuts	56
Investigation of sulfur-containing compounds in spears of green and white Asparagus officinalis through LC-MS and HS-GC–MS	56
Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using synchrotron X-rays micro-computed tomography	56
Novel monoclonal antibody-sandwich immunochromatographic assay based on Fe3O4/Au nanoparticles for rapid detection of fish allergen parvalbumin	56
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	55
Preparation, structural characterization and neuroprotective effects to against H2O2-induced oxidative damage in PC12 cells of polysaccharides from Pleurotus ostreatus	55
The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation	55
Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae	55
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO	55
“A2 milk” authentication using isoelectric focusing and different PCR techniques	55
Bean cultivars (Phaseolus vulgaris L.) under the spotlight of NMR metabolomics	55
Advanced ethylene-absorbing and cushioning depending on the 3D porous-structured fruit packaging: Toward polyurethane foam manipulation using zein and soybean oil polyol substrates	55
Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties	55
High-resolution proteomics and machine-learning identify protein classifiers of honey made by Sicilian black honeybees (Apis mellifera ssp. sicula)	55
Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts	54
Effects of acylated and nonacylated anthocyanins extracts on gut metabolites and microbiota in diabetic Zucker rats: A metabolomic and metagenomic study	54
Role of dietary polyphenols on gut microbiota, their metabolites and health benefits	54
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	54
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review	54
Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technology	53
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice	53
Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines	53
Application of an innovative metabolomics approach to discriminate geographical origin and processing of black pepper by untargeted UHPLC-Q-Orbitrap-HRMS analysis and mid-level data fusion	53
Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese	53
Genomics divergence of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products	53
Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea	53
Synergistic effects of sequential treatment using disinfectant and e-beam for inactivation of hepatitis a virus on fresh vegetables	53
Why the importance of geo-origin tracing of edible bird nests is arising?	53
Editorial Board	52
Editorial Board	52
Editorial Board	52
Charentaise distillation of cognac. Part II: Process simulation and impact of recycling practices on the aroma composition of freshly distilled spirit	52
Microbiota associated with commercial dry-aged beef in France	52
pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin and its potential gel mechanism	52
Polyphenol nanoparticles based on bioresponse for the delivery of anthocyanins	51
Mechanisms by which sheep milk consumption ameliorates insulin resistance in high-fat diet-fed mice	51
Editorial Board	51
Editorial Board	51
Editorial Board	50
Different approaches to supplement polysaccharide-degrading enzymes in vinification: Effects on color extraction, phenolic composition, antioxidant activity and sensory profiles of Malbec wines	50
Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism	50
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	50
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	50
Rapid varietal authentication of oolong tea products by microfluidic-based SNP genotyping	50
Hazelnut peptide fractions preserve their bioactivities beyond industrial manufacture and simulated digestion of hazelnut cocoa cream	50
Editorial Board	50
Drying strategies of spent coffee grounds using refractance window method	50
Authenticity analysis of oregano: development, validation and fitness for use of several food fingerprinting techniques	50
Regulatory effects of hawthorn polyphenols on hyperglycemic, inflammatory, insulin resistance responses, and alleviation of aortic injury in type 2 diabetic rats	49
Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics	49
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking	49
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	49
Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch	49
Effect of magnetic field treatment on the softening of green chilies (Capsicum annuum L.) during storage	48
Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits	48
Reference LC-MS/MS method to detect fresh cheeses adulteration with whey	48
High voltage pulsed electric field: A novel method for killing parasitic eggs on the surface of raisins	48
Tetracycline residue alters profile of lactic acid bacterial communities and metabolites of ginger pickle during spontaneous fermentation	48
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	48
Quantitation of bioactive components in infant formulas: Milk oligosaccharides, sialic acids and corticosteroids	48

Effects of different processing degrees of plant-based meat on the blood biochemical level, inflammation and intestinal microorganisms in mice	47
Fractional extraction phenolics from C. oleifera seed kernels exhibited anti-inflammatory effect via PI3K/Akt/NF-κB signaling pathway under Caco-2/RAW264.7 co-culture cell model	47
Photodynamic inactivation mediated by natural alizarin on bacteria for the safety of fresh-cut apples	47
Cold tolerance in Campylobacter jejuni and its impact on food safety	47
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	47
Conilon coffee: A critical review and bibliometric analysis for the agri-food industry	47
Formation and detection of biocoronas in the food industry and their fate in the human body	47
Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing	47
Probiotic potential of gluten degrading Bacillus tequilensis AJG23 isolated from Indian traditional cereal-fermented foods as determined by Multiple Attribute Decision-Making analysis	47
Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with α-terpineol as flavor oil using Quillaja saponins as natural emulsifier	47
Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective	47
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation	47
Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis	46
Factors influencing bactericidal efficacy using atmospheric cold plasma (ACP) against Escherichia coli in wheat flour	46
Process and quality parameters of convective dried yacon: Influence of ethanol treatment	46
A comprehensive study from the micro- to the nanometric scale: Evaluation of chilling injury in tomato fruit (Solanum lycopersicum)	46
Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing	46
Quality, composition and health-protective properties of citrus honey: A review	46
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	46
Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders	46
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	46
Intelligence detection of oil absorption in French fries by surface profiles	46
Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications	46
Factors affecting aroma compounds in orange juice and their sensory perception: A review	46
Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein–polyphenol interactio	46
Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives	46
Green extraction technologies for valorization of date seed waste to achieve sustainable development goals: Biofunctional and innovative food applications	46
Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis	46
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network	46
Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking	46
A review on directional muscle cell growth in scaffolding biomaterials with aligned porous structures for cultivated meat production	45
The collagen market and knowledge, attitudes, and practices of Brazilian consumers regarding collagen ingestion	45
Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes	45
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	45
The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids	45
Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS	45
An overview of signal amplification strategies and construction methods on phage-based biosensors	45
Effect of ozone oxidation on gastrointestinal digestion and absorption characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels in vitro	45
Exploration of binding mechanism of whey protein isolate and proanthocyanidin: Spectroscopic analysis and molecular dynamics simulation	45
Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach	44
Cassava (Manihot esculenta) Brazilian cultivars have different chemical compositions, present prebiotic potential, and beneficial effects on the colonic microbiota of celiac individuals	44
Hydrocolloid-based nutraceutical delivery systems: Potential of κ-carrageenan hydrogel beads for sustained release of curcumin	44
Lipidomic analysis of non-esterified furan fatty acids and fatty acid compositions in dietary shellfish and salmon by UHPLC/LTQ-Orbitrap-MS	44
Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering	44
Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide	44
Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol	44
Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidi	43
Investigation of the Quinone-quinone and Quinone-catechol products using 13C labeling, UPLC-Q-TOF/MS and UPLC-Q-Exactive Orbitrap/MS	43
Impacts of extrusion temperature and α-subunit content on structure of zein extrudate and viscoelasticity of the plasticized network	43
Characterization of effects of chitooligosaccharide monomer addition on immunomodulatory activity in macrophages	43
Untargeted metabolomics analysis based on LC-IM-QTOF-MS for discriminating geographical origin and vintage of Chinese red wine	43
An ex vivo intestinal absorption model is more effective than an in vitro cell model to characterise absorption of dietary carotenoids following simulated gastrointestinal digestion	43
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods	43
Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells	43
Food-grade emulsion gels and oleogels prepared by all-natural dual nanofibril system from citrus fiber and glycyrrhizic acid	43
Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin	43
Effect of multiple freeze–thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spect	43
Resistant starch-enriched brown rice exhibits prebiotic properties and enhances gut health in obese mice	43
Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach	42
Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu	42
Metabolic profile and antioxidant capacity of five Berberis leaves species: A comprehensive study to determine their potential as natural food or ingredient	42
Pueraria lobata starch regulates gut microbiota and alleviates high-fat high-cholesterol diet induced non-alcoholic fatty liver disease in mice	42
A heuristic, computer-driven and top-down approach to identify novel bioactive peptides: A proof-of-principle on angiotensin I converting enzyme inhibitory peptides	42
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	42
Impact of processing on polyphenols content in food: A nutritional and statistical analysis of Brazilian menus	42
Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk	42
Toxicity and oxidative stress of HepG2 and HL-7702 cells induced by PAH4 using oil as a carrier	42
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	42
Development and evaluation of fermented milk with Lactobacillus acidophilus added to concentrated cranberry (Vaccinium macrocarpon) juice with the potential to minimize the recurrence of urinary tract	42
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking	42
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	42
Animal welfare information affects consumers’ hedonic and emotional responses towards milk	41
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	41
Succinylated whey protein isolate-chitosan core–shell composite particles as a novel carrier: Self-assembly mechanism and stability studies	41
A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications	41
Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites	41
Structural changes and degradation mechanism of type 3 resistant starch during in vitro fecal fermentation	41
Decoding comparative taste and nutrition regulation in Chinese cabbage via integrated metabolome and transcriptome analysis	41
Strategies and perspectives of developing anti-biofilm materials for improved food safety	41
Structural characterization and in vitro fermentation by rat intestinal microbiota of a polysaccharide from Porphyra haitanensis	41
Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability	41
Quantitative proteomics reveals the mechanism of slightly acidic electrolyzed water-induced buckwheat sprouts growth and flavonoids enrichment	41
The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by p	41
A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics	41
Isolation, characterization, and application of a lytic bacteriophage SSP49 to control Staphylococcus aureus contamination on baby spinach leaves	41
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	41
Resin glycoside extracts from Ipomoea aquatica retard lipid digestibility of high-fat food in vitro	41
Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum	41
The impact of temperature gradient, apparent shear rate, and inferred phase transition timing on extruded high moisture meat analog quality	41
Relationship between the mineral content of sugarcane and its genuine derivative, non-centrifugal raw cane sugar	40
Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing	40
Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics	40
Characterization of emetic Bacillus cereus biofilm formation and cereulide production in biofilm	40
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	40
Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying	40