Food Science and Biotechnology

Article	Citations
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	107
Untargeted metabolite profiling of serum in rats exposed to pyrraline	106
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	86
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	76
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	75
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	74
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	62
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	61
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	59
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	59
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	57
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	56
Comparative anthocyanin profiles and anti-inflammatory activities in strawberry cultivars (Fragaria x ananassa Duch)	54
Sunflower phospholipid fractions in ice cream: effects on emulsion stability, rheology, and microstructure	54
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	44
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in apple juice through combination treatment with lactic acid, mild heat, and ultrasound	44
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	41
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	41
Variation of boscalid residues in Welsh onion during cooking processes	40
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	40
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview	40
Development of tea-based (Camellia sinensis L.) beads containing probiotics to enhance survival during the gastrointestinal simulation process	38
Edible insects’ paradox: biotechnological standpoint on balancing the duality of microbial pathogen and bioactive peptides for health benefits	38
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis	37
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	37

Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	35
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts	33
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	32
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice	32
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	31
Probiotic-fermented deer antler extract protects against inflammation-induced muscle atrophy in C2C12 myotubes	31
Technological and safety characterization of Staphylococcus saprophyticus NHY-25 isolates from high-temperature Daqu, a starter of Jiangxiangxing Baijiu	31
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	31
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	30
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion	30
Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources	30
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
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1	29
Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment	29
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods	28
Beneficial effects of Tteokbokki sauce meeting the functional labeling system claim on dexamethasone-induced C2C12 myotube and hindlimb immobilization-induced C57BL/6J mice	28
Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy	28
Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography	28
Development of an analytical method to determine methyl alcohol and isopropyl alcohol in food using static headspace gas chromatography	27
Hepatoprotective effects of paeonol by suppressing hepatic stellate cell activation via inhibition of SMAD2/3 and STAT3 pathways	27
Whole-cell bioconversion using non-Leloir transglycosylation reactions: a review	27
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur	26
Assessment of lycopene, polyphenols, antioxidant compounds, and activities in colored cherry tomato cultivars harvested in Korea	26
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	26
Genomic characterization of four Salmonella-specific bacteriophages and evaluation of their cocktail efficacy in milk	26
Enrichment of linoleic acid from yellow horn seed oil through low temperature crystallization followed by urea complexation method and hypoglycemic activities	25
Plant simulation for robot automation system of deep-frying process of Kimbugak	25
Protective effects of hydrolyzed Gryllus bimaculatus extract on dexamethasone-induced sarcopenia in C57BL/6 mice	25
Extraction and characterization of mung bean proteins using different alkaline solutions	25
Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration	25
Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus	25
Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation	25
Anti-inflammatory, antioxidant effects, and antimicrobial effect of Bacillus subtilis P223	24
Impact of plasma-activated water and cold plasma treatment on the firmness and antioxidant of postharvest fruits: a review	24
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	23
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do	22
Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat	21
Genomic analysis and biological characterization of a Leuconostoc mesenteroides bacteriophage isolated from kimchi	21
Bioactivities, components, safety, and applications of Inula britannica	21
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods	21
Lariciresinol and secoisolariciresinol enhance myogenic differentiation and mitochondrial biogenesis in C2C12 myotubes	21
Amelioration of radiation-induced liver damage by p-coumaric acid in mice	21
Correction: Analytical approaches to flavor research and discovery: from sensory‑guided techniques to flavoromics methods	21
Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures	20
Osmotic and convective hot air drying of sweet gourd	20
Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles	20
Trends in the recognition system and safety assessments of novel foods in Korea	20
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch	20
Probiotic and immunostimulating effects of live and heat-killed Pediococcus pentosaceus TAP041	20
Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications	20

Optimal non-thermal inactivation methods by study of the microbial control effect in laver (Porphya sp.)	19
Characterization of green banana starch from “Songkibab” species cultivated in the southern part of Korea	19
Effect of spirulina-derived Maillard reaction products on quality and volatile profiles of plant-based patties	19
Enrichment of C17:0-rich saturated fatty acids from sheep tail fat for adjuvant therapy of non-small-cell lung cancer	19
Therapeutic potential of Codonopsis lanceolata peel extract in premenstrual syndrome: insights into hormonal, immune, and microbial interactions	19
Depolymerized red pine (Pinus densiflora Sieb. et Zucc.) bark extract attenuates scopolamine-induced learning and memory deficits in Sprague–Dawley rats	19
Dynamic stability of cholesterol and desmosterol in human milk from four Asian countries	19
Preparation and characterization of chestnut porous starch by plasma-activated water combined with enzymatic hydrolysis	19
Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility	18
Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract	18
Optimization of ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from pomegranate peel using response surface methodology	18
Mutagens in commercial food processing and its microbial transformation	18
Role of biotechnology for shelf-life extension and quality improvement of perishable fruits and vegetables: a comprehensive review	18
Ultrafast PCR assay for identification of three king crabs—Chionoecetes japonicus, Chionoecetes opilio, and Paralithodes camtschaticus	18
Evaluation of trends and future prospects in the use of the descriptive Check-all-that-apply method	18
Correction: Anti‑biofilm effects of sinomenine against Staphylococcus aureus	18
Hot water extract of Punica granatum L. attenuates UVB-induced skin damage and enhances skin barrier function by regulating MKK–MAPK–AP-1 signaling	18
Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation	18
Non-targeted metabolomics revealed that the release mechanism of Tween-80 interferes with prodigiosin synthesis and release by Serratia marcescens SDSPY-136	18
UHPLC–HRMS based saponins profiling of three morphological regions in American ginseng (Panax quinquefolium L.) and their correlation with the antioxidant activity	17
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries	17
Evaluation of hydrophobicity, binding affinity, and removal efficiency of commercial brewer’s yeast for potential use as biocontrol agents against bacterial biofilms and peanut allergens	17
Comprehensive genotypic and phenotypic safety assessment of Lactococcus lactis subsp. lactis CAB701 as a probiotic candidate	17
Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways	17
Characterization of flavor compound production in beer fermentation by Saccharomyces cerevisiae NIYL33999	16
Rapid discrimination of Panax ginseng powder adulterated with various root plants by FT-IR spectroscopy coupled with multivariate analysis	16
Effect of ultrasound, centrifugation, and enzymatic pretreatments on phytochemical properties and membrane fouling during microfiltration of Sohiong (Prunus nepalensis L.) juice	16
Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review	16
Genome analysis revealed a repertoire of oligosaccharide utilizing CAZymes in Weissella confusa CCK931 and Weissella cibaria YRK005	16
Lactobacillus helveticus HY7801 ameliorates bacterial vaginosis by inhibiting biofilm formation and epithelial cell adhesion of Gardnerella vaginalis	16
Rottlerin suppresses lipid accumulation by inhibiting de novo lipogenesis and adipogenesis via LRP6/mTOR/SREBP1C in 3T3-L1 adipocytes	16
Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review	15
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	15
Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapy	15
Technological characterization of strawberry spread: comparison of bulking agent types	15
Nutritional and environmental implications of incorporating cultivated meat into the Korean diets: a preliminary analysis	15
A comprehensive review of dietary supplements mission-specific health and performance enhancement in military soldiers	15
The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions	15
Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria	15
Peptidomics analysis of enzymatic hydrolysis beef	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
Impact of the spore production strategy of Penicillium camemberti in a solid medium on its germination abilities	15
Application of selected lactic acid bacteria isolates for bread production without baker’s yeast	14
Production of fructooligosaccharide-containing bakery and sweet paste products using invertase	14
Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage	14
High sensitivity detection of Clonorchis sinensis and Gymnophalloides seoi in food by new real-time gene amplification method	14
Antioxidant compounds and activities of Perilla frutescens var. crispa and its processed products	14
Correction to: Effects of association colloidal structures on the oxygen solubility in oil‑in‑water emulsion matrix	14
Impact of varying food hardness on mastication/swallowing	14
Preparation and characteristic evaluation of LDPE/clay nanocomposites for food packaging	14
Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion	14
The silent threats on plate: health impacts of established and emerging foodborne toxins and contaminants	14
Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature	14
The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodes	13
Centella asiatica ameliorates scopolamine-induced cognitive impairment via acetylcholinesterase modulation and oxidative stress reduction	13
Preparation and characterization of umami enhanced faba bean Gochujang	13
Development of a dual-system freshness indicator and mobile application for determining beef freshness using a colorimetric system	13
Innovative composite systems for enhancing plant polyphenol stability and bioavailability	13
Bioactive pigments in functional foods: Insights into their diversity, extraction, and applications	13
Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts	13
LC–MS/MS method of 12 per- and polyfluoroalkyl substances (PFAS) in protein-rich foods for total diet study applications	13
Paeonol from Paeonia lactiflora attenuates calcification of aortic valvular interstitial cell by inhibiting activation of redox-sensitive NFκB/AKT/ERK1/2 pathway	13
Consumer acceptability and texture analysis of frozen dumplings using different cooking methods	13
Microgreens and novel non-thermal seed germination techniques for sustainable food systems: a review	13
The role of Bifidobacterium in longevity and the future of probiotics	13
Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot	13
Advances in 3D food printing technology: innovation and applications in the food industry	13
Hydrolysis of oligosaccharides in the gastrointestinal tract alters their prebiotic effects on probiotic strains	12
Formation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Jack Bean (Canavalia ensiformis (L.) DC.) sprout in simulated digestion	12
Oxidative stability of rice flour during storage under thermal oxidation and light irradiation	12
Development and verification of new reference plasmid (pUC_GM-SB) for the DNA-based detection of genetically modified sugar beet H7-1	12
Closed refrigerated display cabinets can significantly improve microbiological safety and sensory quality of perishable foods	12
Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)	12
Beyond probiotics: a narrative review on an era of revolution	12
Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation	12
Demystifying the role of postbiotics in inflammation mediated metabolic disorders: an updated review	12
Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment	12
Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell	12
Review of food upcycling in South Korea: regulation, limitation, and prospects	12
Physicochemical properties of floury-type rice upon soaking and heating	11

Vibrio-infecting bacteriophages and their potential to control biofilm	11
Effects of plant-based ingredients on physicochemical quality and microbial safety of plant-based liquid egg alternatives	11
Possible fetal bovine serum-reduced boost cultivation of DF-1 by supplementation with plant peptones and yeast extracts	11
Chrysanthemum coronarium suppresses ferroptosis-driven vascular hyperplasia following carotid artery ligation in mice	11
Inclusion complex of lemongrass essential oil with γ-cyclodextrin: preparation, characterization, and its impact on mango fruit preservation	11
Enzyme-derived deer velvet extract activate the immune response in cyclophosphamide-induced immunosuppressive mice	11
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels	11
Effects of fructooligosaccharides on the physicochemical and antioxidant properties of soymilk fermented with Levilactobacillus brevis VTCC 10397	11
Novel extraction technologies and potential applications of egg yolk proteins	11
Effects of Lactobacillus plantarum, Lactobacillus fermentum, and Lactococcus lactis supplementation on lipid profiles: a systematic review and meta-analysis	11
Effect of foaming parameters on the physical and phytochemical properties of tomato powder	11
Evaluation of quality, composition and anti-inflammatory effects of yuzu seed oil obtained by different drying pretreatments	11
Anti-inflammatory effect of pepper extract with high polyamine levels; inhibition of ERK/MAPK pathway in mice	11
Enhanced antioxidant activity of Maillard reaction products during the prolonged alkali induced pickling of duck egg white	11
Important roles of Ruminococcaceae in the human intestine for resistant starch utilization	11
Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)	11
Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage	11
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil	10
Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder	10
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	10
Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)	10
Ethanol pretreatment before air drying of beetroot: drying kinetics	10
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)	10
Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana	10
Alginate oligosaccharides exert protective effects on hydrogen peroxide-induced senescence in H9C2 cardiomyocytes by regulating the redox state of cells	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
Multiplex PCR detection method of genetically modified canola event (MON94100, LBFLFK, and NS-B50027-4) combined with capillary electrophoresis	10
Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices	10
Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification	10
High carbohydrate diet decreases microbial diversity and increases IL-1β levels in mice colon	10
Apricot kernel characterization, oil extraction, and its utilization: a review	10
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review	10
UV-ARTP-DES compound mutagenesis breeding improves natamycin production of Streptomyces natalensis HW-2 and reveals transcriptional changes by RNA-seq	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 three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods	10
Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit	10
Modification of plant proteins as alternatives to animal proteins: a review	10
Multifaceted role of plant polyphenols in human health: a comprehensive review	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
Analysis of biological activities and microencapsulation properties of black soybean oligopeptides	10
Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions	10
Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu	10
Development and validation of analytical HPLC for phenolics in Pinus densiflora bark extract	10
Determination of the physiochemical characteristics of traditional doenjang produced in Chungnam region in South Korea	10
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	10
Mechanism of gastrointestinal adaptability and antioxidant function of infant-derived Lactobacillus plantarum BF_15 through genomics	10
Plasmolyzed yeast cell system for the encapsulation of Pulicaria odora polyphenols: RSM-based process optimization and functional characterization	10
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
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry	9
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	9
Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus	9
Establishment and characterization of hTERT-immortalized porcine muscle stem cells, and their prospective uses	9
Biofabrication of carbon quantum dots and their food packaging applications: a review	9
Anti-obesity effect of Bifidobacterium adolescentis SPM2022, isolated from Korean adult	9
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle	9
Validation and determination of steviol glycosides in processed food products	9
Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats	9
Computational approaches to predict the toxicity of bioactive natural products: a mini review of methodologies	9
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil	9
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids	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
Effects of curcumin and storage temperature on chia oil–beeswax oleogel as a fat replacer in model chicken sausage	9
How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation	9
Evaluation of probiotic potential of β-galactosidase producing Lactobacillus rhamnosus and their charaterization	9
Isolation and characterization culturable microbes on the surface of ‘Granny Smith’ apples treated with electrolyzed water during cold storage	9
Sodium butyrate activates peroxisome proliferator-activated receptor γ to suppress lithogenic diet-induced cholesterol gallstones in mice	9
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods	9
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts	9
In vivo tracking and survival analysis of lactobacillus strains using fluorescent d-amino acids	9
Enhancement of iminosugar production, 1-deoxynojirimycin and 1-deoxymannojirimycin, in recombinant Corynebacterium glutamicum	9
Naked-eye detection with loop-mediated isothermal amplification for P. carotovorum subsp. carotovorum in agricultural products	9
Intelligent monitoring technologies for food fermentation processes: transformation from traditional experience to multimodal approaches and challenges	9
Allium cepa L. (onion) peel alleviates collagen and epinephrine-induced thrombosis in rats	9
Impact of pH on physicochemical properties of corn starch by dry heat treatment	9
Nutraceutical delivery vehicles: enhanced stability, bioavailability	9
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding	9
Physicochemical properties, multi-elemental composition, and antioxidant activity of five unifloral honeys from Apis cerana cerana	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	8
Variation in hexaconazole and indoxacarb residues in rice by washing, cooking and storage period, and risk assessment	8
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates	8
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive review	8
Neuroprotection of fermented small black soybean (Rhynchosia nulubilis) on hippocampal neurons through antioxidant effect	8
Nonanoic acid and cholecystokinin induce beige adipogenesis	8
Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2′-fucosyllactose and amino acids	8
Characterization of Bacillus subtilis bacteriophage BasuTN3 isolated from Thua Nao, a thai fermented soybean food product	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
Microbiota regulation by different Akebia trifoliata fruit juices upon human fecal fermentation in vitro	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
Development of molecular markers based on real-time PCR to detect flax and sesame in commercial amaranth products	8
A2 milk consumption and its health benefits: an update	8
Bioaccessibility, composition, and anti-inflammtory activity of bound polyphenols from burdock (Arctium lappa L.) root insoluble dietary fiber	8
Comparison of the effects of commercial whey protein and native whey protein on muscle strength and muscle protein synthesis in rats	8
Low dose administration of mature silkworm powder induces gastric mucosal defense factors in ethanol-induced gastric injury rat model	8