Food Science and Biotechnology

Article	Citations
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	106
Untargeted metabolite profiling of serum in rats exposed to pyrraline	105
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	81
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	72
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	71
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	67
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion	61
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	58
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	55
Edible insects’ paradox: biotechnological standpoint on balancing the duality of microbial pathogen and bioactive peptides for health benefits	53
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	53
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	53
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	52
Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different conc	51
Sunflower phospholipid fractions in ice cream: effects on emulsion stability, rheology, and microstructure	44
Comparative anthocyanin profiles and anti-inflammatory activities in strawberry cultivars (Fragaria x ananassa Duch)	39
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	38
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in apple juice through combination treatment with lactic acid, mild heat, and ultrasound	38
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	38
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	37
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	37
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	36
Variation of boscalid residues in Welsh onion during cooking processes	36
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	35
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	34

Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice	33
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	32
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	32
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview	30
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts	30
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1	29
Black beans (Glycine max (L.) Merrill) included in a multi-grain rice reduce total cholesterol and enhance antioxidant capacity in high-fat diet-induced obese mice	29
Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources	29
Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus	29
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	29
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis	29
Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancy	28
Anti-inflammatory, antioxidant effects, and antimicrobial effect of Bacillus subtilis P223	27
Trends in the recognition system and safety assessments of novel foods in Korea	27
Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy	27
Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment	27
Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation	26
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods	26
Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography	26
Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration	25
Whole-cell bioconversion using non-Leloir transglycosylation reactions: a review	25
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur	25
Development of an analytical method to determine methyl alcohol and isopropyl alcohol in food using static headspace gas chromatography	25
Probiotic and immunostimulating effects of live and heat-killed Pediococcus pentosaceus TAP041	25
Hepatoprotective effects of paeonol by suppressing hepatic stellate cell activation via inhibition of SMAD2/3 and STAT3 pathways	25
Beneficial effects of Tteokbokki sauce meeting the functional labeling system claim on dexamethasone-induced C2C12 myotube and hindlimb immobilization-induced C57BL/6J mice	25
Bioactivities, components, safety, and applications of Inula britannica	24
Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures	24
Lariciresinol and secoisolariciresinol enhance myogenic differentiation and mitochondrial biogenesis in C2C12 myotubes	24
Osmotic and convective hot air drying of sweet gourd	24
Correction: Analytical approaches to flavor research and discovery: from sensory‑guided techniques to flavoromics methods	23
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods	22
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch	22
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do	22
Genomic analysis and biological characterization of a Leuconostoc mesenteroides bacteriophage isolated from kimchi	22
Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system	22
Protective effects of hydrolyzed Gryllus bimaculatus extract on dexamethasone-induced sarcopenia in C57BL/6 mice	21
Plant simulation for robot automation system of deep-frying process of Kimbugak	21
Extraction and characterization of mung bean proteins using different alkaline solutions	21
Amelioration of radiation-induced liver damage by p-coumaric acid in mice	21
Enrichment of linoleic acid from yellow horn seed oil through low temperature crystallization followed by urea complexation method and hypoglycemic activities	20
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters	20
Assessment of lycopene, polyphenols, antioxidant compounds, and activities in colored cherry tomato cultivars harvested in Korea	20
Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat	20
Genomic characterization of four Salmonella-specific bacteriophages and evaluation of their cocktail efficacy in milk	20
Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications	20
Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles	19
Enrichment of C17:0-rich saturated fatty acids from sheep tail fat for adjuvant therapy of non-small-cell lung cancer	19
Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria	19
Rapid discrimination of Panax ginseng powder adulterated with various root plants by FT-IR spectroscopy coupled with multivariate analysis	19

Impact of plasma-activated water and cold plasma treatment on the firmness and antioxidant of postharvest fruits: a review	19
Characterization of green banana starch from “Songkibab” species cultivated in the southern part of Korea	19
Therapeutic potential of Codonopsis lanceolata peel extract in premenstrual syndrome: insights into hormonal, immune, and microbial interactions	18
Non-targeted metabolomics revealed that the release mechanism of Tween-80 interferes with prodigiosin synthesis and release by Serratia marcescens SDSPY-136	18
Correction: Anti‑biofilm effects of sinomenine against Staphylococcus aureus	18
A randomized double-blind trial to measure the absorption characteristics of eicosapentaenoic acid and docosahexaenoic acid rich oil blend with natural lipid-based delivery system	18
Evaluation of trends and future prospects in the use of the descriptive Check-all-that-apply method	18
Optimal non-thermal inactivation methods by study of the microbial control effect in laver (Porphya sp.)	18
Dynamic stability of cholesterol and desmosterol in human milk from four Asian countries	18
Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility	18
Peptidomics analysis of enzymatic hydrolysis beef	18
Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract	17
Lactobacillus helveticus HY7801 ameliorates bacterial vaginosis by inhibiting biofilm formation and epithelial cell adhesion of Gardnerella vaginalis	17
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries	17
Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways	17
Preparation and characterization of chestnut porous starch by plasma-activated water combined with enzymatic hydrolysis	17
Role of biotechnology for shelf-life extension and quality improvement of perishable fruits and vegetables: a comprehensive review	17
Effect of ultrasound, centrifugation, and enzymatic pretreatments on phytochemical properties and membrane fouling during microfiltration of Sohiong (Prunus nepalensis L.) juice	17
Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review	17
Mutagens in commercial food processing and its microbial transformation	17
UHPLC–HRMS based saponins profiling of three morphological regions in American ginseng (Panax quinquefolium L.) and their correlation with the antioxidant activity	17
Characterization of flavor compound production in beer fermentation by Saccharomyces cerevisiae NIYL33999	17
Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review	16
Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation	16
Applications and perspectives of polyphenol-loaded solid lipid nanoparticles and nanostructured lipid carriers for foods	16
Depolymerized red pine (Pinus densiflora Sieb. et Zucc.) bark extract attenuates scopolamine-induced learning and memory deficits in Sprague–Dawley rats	16
Ultrafast PCR assay for identification of three king crabs—Chionoecetes japonicus, Chionoecetes opilio, and Paralithodes camtschaticus	16
Optimization of ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from pomegranate peel using response surface methodology	16
Effect of spirulina-derived Maillard reaction products on quality and volatile profiles of plant-based patties	15
Hot water extract of Punica granatum L. attenuates UVB-induced skin damage and enhances skin barrier function by regulating MKK–MAPK–AP-1 signaling	15
Rottlerin suppresses lipid accumulation by inhibiting de novo lipogenesis and adipogenesis via LRP6/mTOR/SREBP1C in 3T3-L1 adipocytes	15
Genome analysis revealed a repertoire of oligosaccharide utilizing CAZymes in Weissella confusa CCK931 and Weissella cibaria YRK005	15
A comprehensive review of dietary supplements mission-specific health and performance enhancement in military soldiers	15
Nutritional and environmental implications of incorporating cultivated meat into the Korean diets: a preliminary analysis	15
Technological characterization of strawberry spread: comparison of bulking agent types	15
Exploring the inhibitory effects of Brassica juncea extract and sinigrin on lipid accumulation in BPA-Induced 3T3-L1 cells via the glucocorticoid receptor and peroxisome proliferator-activated recepto	15
High sensitivity detection of Clonorchis sinensis and Gymnophalloides seoi in food by new real-time gene amplification method	14
Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapy	14
Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot	14
The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodes	14
Development of a dual-system freshness indicator and mobile application for determining beef freshness using a colorimetric system	14
Impact of the spore production strategy of Penicillium camemberti in a solid medium on its germination abilities	14
Consumer acceptability and texture analysis of frozen dumplings using different cooking methods	14
Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell	14
The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions	14
Preparation and characteristic evaluation of LDPE/clay nanocomposites for food packaging	14
Bioactive pigments in functional foods: Insights into their diversity, extraction, and applications	14
Impact of varying food hardness on mastication/swallowing	13
Innovative composite systems for enhancing plant polyphenol stability and bioavailability	13
Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion	13
Beyond probiotics: a narrative review on an era of revolution	13
Correction to: Effects of association colloidal structures on the oxygen solubility in oil‑in‑water emulsion matrix	13
Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature	13
Production of fructooligosaccharide-containing bakery and sweet paste products using invertase	13
Microgreens and novel non-thermal seed germination techniques for sustainable food systems: a review	13
Advances in 3D food printing technology: innovation and applications in the food industry	13
Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage	13
Application of selected lactic acid bacteria isolates for bread production without baker’s yeast	13
Demystifying the role of postbiotics in inflammation mediated metabolic disorders: an updated review	13
Centella asiatica ameliorates scopolamine-induced cognitive impairment via acetylcholinesterase modulation and oxidative stress reduction	13
Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts	13
The silent threats on plate: health impacts of established and emerging foodborne toxins and contaminants	13
Paeonol from Paeonia lactiflora attenuates calcification of aortic valvular interstitial cell by inhibiting activation of redox-sensitive NFκB/AKT/ERK1/2 pathway	13
Antioxidant compounds and activities of Perilla frutescens var. crispa and its processed products	13
Oxidative stability of rice flour during storage under thermal oxidation and light irradiation	12
Closed refrigerated display cabinets can significantly improve microbiological safety and sensory quality of perishable foods	12
Evaluation of quality, composition and anti-inflammatory effects of yuzu seed oil obtained by different drying pretreatments	12
Effects of fructooligosaccharides on the physicochemical and antioxidant properties of soymilk fermented with Levilactobacillus brevis VTCC 10397	12
The role of Bifidobacterium in longevity and the future of probiotics	12
Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)	12
Inclusion complex of lemongrass essential oil with γ-cyclodextrin: preparation, characterization, and its impact on mango fruit preservation	12
Combined antibacterial effect of 460 nm light-emitting diode illumination and chitosan against Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on fresh-cut melon, and the impact o	12
Modification of plant proteins as alternatives to animal proteins: a review	12
Possible fetal bovine serum-reduced boost cultivation of DF-1 by supplementation with plant peptones and yeast extracts	12
Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment	12
Development and verification of new reference plasmid (pUC_GM-SB) for the DNA-based detection of genetically modified sugar beet H7-1	12
Hydrolysis of oligosaccharides in the gastrointestinal tract alters their prebiotic effects on probiotic strains	12
Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation	12
Effect of foaming parameters on the physical and phytochemical properties of tomato powder	11
Multiplex PCR detection method of genetically modified canola event (MON94100, LBFLFK, and NS-B50027-4) combined with capillary electrophoresis	11

Multifaceted role of plant polyphenols in human health: a comprehensive review	11
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels	11
Physicochemical properties of floury-type rice upon soaking and heating	11
Formation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Jack Bean (Canavalia ensiformis (L.) DC.) sprout in simulated digestion	11
Enhanced antioxidant activity of Maillard reaction products during the prolonged alkali induced pickling of duck egg white	11
Plasmolyzed yeast cell system for the encapsulation of Pulicaria odora polyphenols: RSM-based process optimization and functional characterization	11
Mechanism of gastrointestinal adaptability and antioxidant function of infant-derived Lactobacillus plantarum BF_15 through genomics	11
Anti-inflammatory effect of pepper extract with high polyamine levels; inhibition of ERK/MAPK pathway in mice	11
Novel extraction technologies and potential applications of egg yolk proteins	11
Review of food upcycling in South Korea: regulation, limitation, and prospects	11
Enzyme-derived deer velvet extract activate the immune response in cyclophosphamide-induced immunosuppressive mice	11
Important roles of Ruminococcaceae in the human intestine for resistant starch utilization	11
Vibrio-infecting bacteriophages and their potential to control biofilm	11
Determination of the physiochemical characteristics of traditional doenjang produced in Chungnam region in South Korea	10
High carbohydrate diet decreases microbial diversity and increases IL-1β levels in mice colon	10
Effects of plant-based ingredients on physicochemical quality and microbial safety of plant-based liquid egg alternatives	10
Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods	10
Development and validation of analytical HPLC for phenolics in Pinus densiflora bark extract	10
The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics	10
Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu	10
Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder	10
Effects of a combination treatment of cold atmospheric plasma, vacuum packaging, and hot water on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper	10
Effects of Lactobacillus plantarum, Lactobacillus fermentum, and Lactococcus lactis supplementation on lipid profiles: a systematic review and meta-analysis	10
Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)	10
Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices	10
Ethanol pretreatment before air drying of beetroot: drying kinetics	10
Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions	10
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil	10
UV-ARTP-DES compound mutagenesis breeding improves natamycin production of Streptomyces natalensis HW-2 and reveals transcriptional changes by RNA-seq	10
Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit	10
Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage	10
Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration	10
Enhancing the functional properties of Tartary buckwheat (Fagopyrum tataricum) through heat treatment: implications for antioxidant and antidiabetic activities	10
Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)	10
Alginate oligosaccharides exert protective effects on hydrogen peroxide-induced senescence in H9C2 cardiomyocytes by regulating the redox state of cells	10
Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification	10
Apricot kernel characterization, oil extraction, and its utilization: a review	10
Establishment and characterization of hTERT-immortalized porcine muscle stem cells, and their prospective uses	9
In vivo tracking and survival analysis of lactobacillus strains using fluorescent d-amino acids	9
Effects of curcumin and storage temperature on chia oil–beeswax oleogel as a fat replacer in model chicken sausage	9
Evaluation of probiotic potential of β-galactosidase producing Lactobacillus rhamnosus and their charaterization	9
Sodium butyrate activates peroxisome proliferator-activated receptor γ to suppress lithogenic diet-induced cholesterol gallstones in mice	9
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry	9
Enhancement of iminosugar production, 1-deoxynojirimycin and 1-deoxymannojirimycin, in recombinant Corynebacterium glutamicum	9
Allium cepa L. (onion) peel alleviates collagen and epinephrine-induced thrombosis in rats	9
Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats	9
Physicochemical properties, multi-elemental composition, and antioxidant activity of five unifloral honeys from Apis cerana cerana	9
Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach	9
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries	9
Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus	9
Nutraceutical delivery vehicles: enhanced stability, bioavailability	9
Monascus-fermented grain vinegar enhances glucose homeostasis through the IRS-1/PI3K/Akt and AMPK signaling pathways in HepG2 cell and db/db mice	9
Cold-fermentation characteristics and industrial feasibility of starter culture Leuconostoc citreum SH-02 in oyster Sik-hae	9
Antioxidant activity and protective effect of methyl gallate against t-BHP induced oxidative stress through inhibiting ROS production	9
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding	9
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts	9
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review	9
Validation and determination of steviol glycosides in processed food products	9
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids	9
How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation	9
Impact of pH on physicochemical properties of corn starch by dry heat treatment	9
Anti-obesity effect of Bifidobacterium adolescentis SPM2022, isolated from Korean adult	9
Optimization of in vitro and in vivo antifungal effects of trehalose coating included Artemisia sieberi essential oil on mulberry (Morus alba var. nigra) fruits using the hybrid RSM-GRA method	9
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods	9
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle	9
Isolation and characterization culturable microbes on the surface of ‘Granny Smith’ apples treated with electrolyzed water during cold storage	9
Rosa roxburghii Tratt juice inhibits NF-κB and increases IL-2 to alleviates the Foxp3-mediated Tregs imbalance in the peripheral blood of arseniasis patients	9
Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana	9
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)	9
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil	9
Biofabrication of carbon quantum dots and their food packaging applications: a review	9
Computational approaches to predict the toxicity of bioactive natural products: a mini review of methodologies	9
Extracellular matrix-degrading enzymes as a biofilm control strategy for food-related microorganisms	8
Low dose administration of mature silkworm powder induces gastric mucosal defense factors in ethanol-induced gastric injury rat model	8
Development of molecular markers based on real-time PCR to detect flax and sesame in commercial amaranth products	8
Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill	8
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	8
Neuroprotection of fermented small black soybean (Rhynchosia nulubilis) on hippocampal neurons through antioxidant effect	8
Sericulture and the edible-insect industry can help humanity survive: insects are more than just bugs, food, or feed	8
Ginsenosides Rh1, Rg2, and Rg3 ameliorate dexamethasone-induced muscle atrophy in C2C12 myotubes	8
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive review	8
Microbiota regulation by different Akebia trifoliata fruit juices upon human fecal fermentation in vitro	8
Fatty acids and epigenetics in health and diseases	8
Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives	8
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates	8
Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system	8
The ethanolic extract of domesticated Amauroderma rugosum alleviated DSS-induced ulcerative colitis via repairing the intestinal barrier	8
Impacts of feed gases for micro-nano bubble water treatments: Antimicrobial efficacy against Escherichia coli and Staphylococcus aureus on ‘Fan Retief’ guava fruit	8
Effect of oral intake of lactic acid bacterium fermented rice germ extract (LFRGE) on human skin: a randomized, double-blinded, placebo-controlled study	8
Bioaccessibility, composition, and anti-inflammtory activity of bound polyphenols from burdock (Arctium lappa L.) root insoluble dietary fiber	8
A combination of rebaudioside A and neohesperidin dihydrochalcone suppressed weight gain by regulating visceral fat and hepatic lipid metabolism in ob/ob mice	8
Naked-eye detection with loop-mediated isothermal amplification for P. carotovorum subsp. carotovorum in agricultural products	8
Moringa oleifera ameliorates streptozotocin-induced hyperglycemia in T2DM rats via gut microbiota	8
Nonanoic acid and cholecystokinin induce beige adipogenesis	8
A2 milk consumption and its health benefits: an update	8