Food Research International

Papers
(The TQCC of Food Research International is 16. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
ArticleCitations
Phenolic composition, antioxidant potential and health benefits of citrus peel276
Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials265
Film formation and deposition methods of edible coating on food products: A review249
Phenolic acids from vegetables: A review on processing stability and health benefits207
Review of pesticide residue analysis in fruits and vegetables. Pre-treatment, extraction and detection techniques195
A critical review on intelligent and active packaging in the food industry: Research and development187
Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications187
Postbiotics and paraprobiotics: From concepts to applications173
Role of dietary polyphenols on gut microbiota, their metabolites and health benefits172
Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications157
Review of the relationships among polysaccharides, gut microbiota, and human health157
A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations156
Spirulina for the food and functional food industries154
Recent advances in improving stability of food emulsion by plant polysaccharides142
Health issues and technological aspects of plant-based alternative milk142
Edible packaging: Sustainable solutions and novel trends in food packaging140
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review138
Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities137
A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective133
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate131
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O)131
Meat consumption: Which are the current global risks? A review of recent (2010–2020) evidences130
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS130
Mitigation of emerging implications of climate change on food production systems126
Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review126
Anthocyanins: New techniques and challenges in microencapsulation121
Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review118
Neuroactive compounds in foods: Occurrence, mechanism and potential health effects117
Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis114
Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review113
Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview113
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages110
Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality109
Valorization of by-products from olive oil industry and added-value applications for innovative functional foods108
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review107
Highland barley: Chemical composition, bioactive compounds, health effects, and applications98
Trends and advances in edible biopolymer coating for tropical fruit: A review97
Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes95
Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage93
Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition92
Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review89
A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins89
Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry88
Antioxidant compounds from microbial sources: A review88
4D printing of products based on soy protein isolate via microwave heating for flavor development88
Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae)87
Antioxidant and antimicrobial applications of biopolymers: A review86
Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products85
Edible flowers: Bioactive profile and its potential to be used in food development85
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 beverages83
Relationships between food and diseases: What to know to ensure food safety82
The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review81
Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities81
Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability81
Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion81
Pu-erh tea ameliorates obesity and modulates gut microbiota in high fat diet fed mice80
Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns80
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation79
Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism79
Comparing methods to produce fibrous material from zein79
Isolation, characterization and application of a polyvalent phage capable of controlling Salmonella and Escherichia coli O157:H7 in different food matrices79
Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review79
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content78
Review of the application of pulsed electric fields (PEF) technology for food processing in China76
Aroma compounds identified in cooked meat: A review76
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin75
Protein digestion of different protein sources using the INFOGEST static digestion model75
Bioactive components of mushrooms: Processing effects and health benefits74
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review73
Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem73
Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review73
Novel strategies for degradation of aflatoxins in food and feed: A review72
Vegan probiotic products: A modern tendency or the newest challenge in functional foods72
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties71
Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil71
Effects of long-term intake of anthocyanins from Lycium ruthenicum Murray on the organism health and gut microbiota in vivo71
Melatonin delays leaf senescence of postharvest Chinese flowering cabbage through ROS homeostasis70
Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota70
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions70
Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter70
Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder70
Beneficial effects of flaxseed polysaccharides on metabolic syndrome via gut microbiota in high-fat diet fed mice70
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism69
Curcumin alleviates high-fat diet-induced hepatic steatosis and obesity in association with modulation of gut microbiota in mice69
Avocado fruit and by-products as potential sources of bioactive compounds69
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value68
Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables68
Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food67
In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin 67
Potential contribution of beneficial microbes to face the COVID-19 pandemic67
A review on mushroom-derived bioactive peptides: Preparation and biological activities66
Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients65
A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review65
Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis65
Feruloylated oligosaccharides and ferulic acid alter gut microbiome to alleviate diabetic syndrome65
Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products65
Research advances and application of pulsed electric field on proteins and peptides in food65
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production64
Ethanol extract of propolis prevents high-fat diet-induced insulin resistance and obesity in association with modulation of gut microbiota in mice64
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network64
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions64
Identification of novel DPP–IV inhibitory peptides from Atlantic salmon (Salmo salar) skin64
Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars64
Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health64
Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil63
Millet: A review of its nutritional and functional changes during processing63
Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions62
Pesticide decontamination using UV/ferrous-activated persulfate with the aid neuro-fuzzy modeling: A case study of Malathion62
Insights into the chemical composition and bioactivities of citrus peel essential oils62
Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′62
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol61
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks61
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators61
Research progress of trace components in sesame-aroma type of baijiu61
Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review61
Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances61
Widely targeted metabolomics analysis reveals new biomarkers and mechanistic insights on chestnut (Castanea mollissima Bl.) calcification process61
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.60
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier60
In vitro fecal fermentation properties of polysaccharides from Tremella fuciformis and related modulation effects on gut microbiota60
Factors influencing the choice of beer: A review60
Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques60
Polysaccharides from Atractylodes macrocephala Koidz. Ameliorate ulcerative colitis via extensive modification of gut microbiota and host metabolism60
Opportunities and challenges for the nanodelivery of green tea catechins in functional foods59
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-IMS59
Current and future strategies for wine yeast lees valorization59
A critical review of antibiotic resistance in probiotic bacteria59
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 intakes59
Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture59
Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion58
Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW)58
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis58
Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency57
Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles57
Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS57
Metabolic analysis of salicylic acid-induced chilling tolerance of banana using NMR57
Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract57
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process57
Mechanism of action, sources, and application of peroxidases56
Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion56
A comprehensive review on impact of non-thermal processing on the structural changes of food components56
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review55
Structural characterization of oleogels from whey protein aerogel particles55
Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China54
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods54
Phycocyanin from Spirulina: A review of extraction methods and stability53
Purification, characterization, antioxidant and immunological activity of polysaccharide from Sagittaria sagittifolia L.53
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process53
Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicoc53
Advantages of techniques to fortify food products with the benefits of fish oil53
Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion53
The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects53
Coix seed polysaccharides alleviate type 2 diabetes mellitus via gut microbiota-derived short-chain fatty acids activation of IGF1/PI3K/AKT signaling52
Prebiotic potential of hemp blended drinks fermented by probiotics52
Recent developments on production, purification and biological activity of marine peptides52
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu51
Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice51
Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility51
Biogenic amines levels in food processing: Efforts for their control in foodstuffs51
In vitro anti-inflammatory properties of honey flavonoids: A review51
Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority51
Novel insights into prebiotic properties on human health: A review51
Spirulina platensis polysaccharides attenuate lipid and carbohydrate metabolism disorder in high-sucrose and high-fat diet-fed rats in association with intestinal microbiota51
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt conce51
Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying51
Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products50
Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber50
Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus50
Effect of Durio zibethinus rind polysaccharide on functional constipation and intestinal microbiota in rats50
Possibilities for using ohmic heating in Minas Frescal cheese production50
Identification and characterisation of peptides from a boarfish (Capros aper) protein hydrolysate displaying in vitro dipeptidyl peptidase-IV (DPP-IV) inhibitory and insulinotropic activity50
Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation49
Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties49
pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability49
Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations49
Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball49
Phlorotannins: From isolation and structural characterization, to the evaluation of their antidiabetic and anticancer potential48
Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (Triticum aestivum L.)48
COVID-19 pandemic underlines the need to build resilience in commercial restaurants’ food safety48
Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees48
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 meat48
The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production48
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 dysbiosis47
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis47
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type47
Rapid discrimination of Citrus reticulata ‘Chachi’ by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis47
Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients47
Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary47
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein47
In vitro simulated digestion and fermentation characteristics of polysaccharide from oyster (Crassostrea gigas), and its effects on the gut microbiota47
Listeria monocytogenes biofilm inhibition on food contact surfaces by application of postbiotics from Lactobacillus curvatus B.67 and Lactobacillus plantarum M.247
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation47
Polysaccharides confer benefits in immune regulation and multiple sclerosis by interacting with gut microbiota47
Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China46
Ethanol extract of Sargarsum fusiforme alleviates HFD/STZ-induced hyperglycemia in association with modulation of gut microbiota and intestinal metabolites in type 2 diabetic mice46
Effect of high voltage atmospheric cold plasma on extraction of fenugreek galactomannan and its physicochemical properties46
C-ring cleavage metabolites of catechin and epicatechin enhanced antioxidant activities through intestinal microbiota46
Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches46
Volatile composition changes in navel orange at different growth stages by HS-SPME–GC–MS46
Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application46
Characterization of the orchid-like aroma contributors in selected premium tea leaves45
Microencapsulation of carotenoid-rich materials: A review45
Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'45
Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability45
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-fli45
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels45
Nutritional evaluation of Japanese abalone (Haliotis discus hannai Ino) muscle: Mineral content, amino acid profile and protein digestibility45
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein45
Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre44
Traditional fermented foods with anti-aging effect: A concentric review44
Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties44
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 model44
Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying44
Physiological genetics, chemical composition, health benefits and toxicology of tea (Camellia sinensis L.) flower: A review44
Physiological and transcriptomic analysis reveals the roles of 1-MCP in the ripening and fruit aroma quality of banana fruit (Fenjiao)44
Nanocomposite films consisting of functional nanoparticles (TiO2 and ZnO) embedded in 4A-Zeolite and mixed polymer matrices (gelatin and polyvinyl alcohol)44
Ozone and plasma processing effect on green coconut water44
Food and beverage flavour pairing: A critical review of the literature44
Potential mechanisms underlying the ameliorative effect of Lactobacillus paracasei FZU103 on the lipid metabolism in hyperlipidemic mice fed a high-fat diet44
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions44
Functional potato bioactive peptide intensifies Nrf2-dependent antioxidant defense against renal damage in hypertensive rats44
Changes in the major aroma-active compounds and taste components of Jasmine rice during storage44
Polyphenols and AGEs/RAGE axis. Trends and challenges43
Changes in taste substances during fermentation of fish sauce and the correlation with protease activity43
Postbiotics in human health: Possible new functional ingredients?43
Characterization and comparison of lipids in bovine colostrum and mature milk based on UHPLC-QTOF-MS lipidomics43
Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue43
Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods43
Overheating induced structural changes of type I collagen and impaired the protein digestibility43
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing43
Bioactivity, phytochemical profile and pro-healthy properties of Actinidia arguta: A review43
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes43
Assessment of nutrition-focused mobile apps' influence on consumers' healthy food behaviour and nutrition knowledge43
Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects43
Chemical changes of food constituents during cold plasma processing: A review43
Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges43
Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review43
The roles of pollution concerns and environmental knowledge in making green food choices: Evidence from Chinese consumers43
Monitoring the changes in phenolic compounds and carotenoids occurring during fruit development in the tissues of four citrus fruits43
Emerging thermal imaging techniques for seed quality evaluation: Principles and applications43
Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils42
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction42
Overview of neoteric solvents as extractants in food industry: A focus on phenolic compounds separation from liquid streams42
Review on formation of cold plasma activated water (PAW) and the applications in food and agriculture42
Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms42
Profiling the key metabolites produced during the modern brewing process of Chinese rice wine42
Prevalence and genomic investigation of Salmonella isolates recovered from animal food-chain in Xinjiang, China42
Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor42
Lycium barbarum polysaccharide attenuates myocardial injury in high-fat diet-fed mice through manipulating the gut microbiome and fecal metabolome42
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation42
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