CyTA-Journal of Food

Article	Citations
Immune modulatory effects of food supplement products Zeng Jian Heath Tonic and Zhen Yuan Capsule in elderly mice	57
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	49
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	35
Impact of γ-oryzanol rich–brown rice extract on body weight, cholesterol profile, and histopathology of adipose, liver, and kidney tissue in hypercholesterolemic rats	35
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics	26
Dietary risk assessment for pesticide residues among farmland communities in the selected municipalities of Bukidnon, the Philippines	21
Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment	21
In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves	20
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro	19
Unraveling anti-inflammatory components and mechanisms in decoction derived from Allium ascalonicum L. Bulbs and Sojae Semen Praeparatum v	18
Xylitol attenuates diabetes induced intestinal permeability changes and inflammatory injury by improving intestinal tight junction protein expression and mucus secretion in rats	17
Lipid profile and antioxidant activities of mud crab ( Scylla olivacea ) extract obtained from muscle and hepatopancreas	17
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	16
Process optimization and quality analysis of strawberry lees steamed buns	14
Synthesis, characterization, and antibacterial activities of SnO and SnO@FeCl 2 nanoparticles using Olea europaea	14
Effects of agavins in high fat-high sucrose diet-fed mice: an exploratory study	13
Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for futu	13
Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene	13
How recycling and transformation information influences tourists’ purchase intentions towards green food products	13
Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum	12
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts	12
Mushroom-mediated biosynthesis of NPs: a green approach toward antimicrobial applications	12
Detection and partial characterization of antimutagenic compounds from white shrimp ( Litopenaeus vannamei ) cephalothorax	12
Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults	12
Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation	11

Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	10
Extraction optimization, antioxidants, and lipid-lowering activities of polygonatum cyrtonema Hua polysaccharides	10
Therapeutic potential of probiotic Lactobacillus spp. Fermented Talinum triangulare on	10
5- n -Alk(en)ylresorcinol accumulation across developmental stages of triticale through comparative metabolite profiling: implications of fresh and dry basis	10
Optimization of GABA-enriched fermented meat using lactic acid bacteria and response surface methodology: Nem chua as a case study	10
Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic	9
Computer vision-guided automatic cutting system for chicken parts	9
Sulforaphane attenuates platelet granule secretion through down-regulating glycoprotein VI-mediated p38 MAPK/cPLA 2 signaling pathway	9
A mini-review on the role of bacteriophages in food safety	9
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein	9
Spray-drying microencapsulation of Nigella sativa extract: antioxidant activity and pH-responsive intestinal release	9
Classification and analysis of nutrition and health claims on Indian packaged food products	9
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends	9
Potential health benefits of combined extracts from germinated brown jasmine rice ( Oryza sativa L.), Moringa oleifera leaves, and	8
Lipid profiling, antioxidant and nutritional characterization of Colombian cacao-based artisanal chocolate in a sex-dependent preclinical rat model	8
Cavitation-intensifying or vacuum bags for beef ultrasonication: effects on critical attributes for consumers and microstructure	8
The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges ( Cyperus esculentus )	8
Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products	8
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	8
Protective effect and molecular mechanism of four isosteroid alkaloids from Fritillariae Cirrhosae Bulbus on cigarette smoke extract-induced oxidative stress injury in A	8
Detection of the thaumatin-like protein gene from Brassica rapa var. oleifera in honey with the Proofman-LMTIA method	8
Study of the effect of food coatings based on monoglycerides with the inclusion of biopreservatives in their composition on the microbiological safety during storage of chilled poultry meat	8
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	7
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	7
Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice	7
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities	7
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	7
The effects of highly bioavailable curcumin in downhill running-induced muscle damage model	7
Valorization of sugar beet leaves: optimizing ultrasound-assisted extraction of bioactive substances and proteins	7
Analytically monitored cultivation of Arthrospira platensis on food waste extracts to compose a sustainable, low-prized, Zarrouk-based medium	7
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	7
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	7
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties	6
Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches	6
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	6
Nutritional value and acceptability of heme iron microparticles-fortified bread	6
Development of a high protein and fiber beverage based on amaranth, rice bran and whey using solid-state and submerged fermentation	6
Dihydrotanshinone I promotes LDL uptake by HepG2 cells through increasing LDLR level	6
Review on preservation techniques of edible lily bulbs in China	6
Comparative effect of Chamomile flower ( Matricaria chamomilla L.) andPassion flower ( Passiflora incarnata	6
Composition optimization and safety assessment of lactic-acid-bacteria-loaded composite film	6
Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel ( Rumex acetosa	6
Sensory characteristics and consumer acceptance of different varieties of pigeon peas ( Cajanus cajan L ) in Malawi	6
Effect of honey powder concentration on physicochemical and sensory characteristics of spray-dried yogurt	6
The effects of propolis on doxorubicin-induced hepatorenal damage: a comparison of ethanolic and oily extracts of propolis	6
Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale	5
Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity	5
Elevated gaseous ozone concentrations: adverse effects on postharvest peach quality	5
Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )	5
Evaluating fresh beef quality: moving towards an integrated quality indicator system	5

Inclusion of llaska ( Cladophora crispata ) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology	5
Phytochemical profile and in vitro bioactivities of ethanolic extract from Fructus Ligustri Lucidi	5
Comprehensive evaluation of quality attributes of commercial sauerkraut and pickled chili pepper	5
Development of edible films based on pectin and essential oil extracted from orange ( Citrus sinensis ) peel using a central composite design	5
Anti-proliferating and antioxidant properties of Eriobotrya japonica fruit in human breast cancer cells combined with in silico study	5
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	5
Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jama	5
Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages	5
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract	5
Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages	5
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts	5
Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand	5
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers	5
The therapeutic potential of red radish microgreens in modulating inflammation and cancer pathways	5
Gluten-free kömbe made with sprouted flours: nutritional, physicochemical, and sensory evaluation	5
Sub-chronic, low dose co-exposure to Aflatoxin B1 and Microcystin-LR in C57BL/6 mice significantly alters the cytokine response in serum and liver	5
Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens	5
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	5
On-farm investigation of integrated post-harvest management practice for the reduction of post-harvest loss of maize in West Gojjam, Ethiopia	5
Role of postbiotics in food and health: a comprehensive review	4
Utilization of Grewia tenax fruit dried-ground as a preservative and antioxidant in beef burgers	4
Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China	4
Association between dark chocolate consumption and the risk of digestive cancers: a two-sample Mendelian randomization study and analysis of NHANES data	4
Effect of wheat hardness on flavor compounds and microorganisms in medium-high temperature Daqu	4
A hybrid recommendation algorithm for green food based on review text and review time	4
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review	4
Effect of curcumin on biofilm formation and motilities of Pseudomonas aeruginosa clinical isolates	4
Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham	4
Assessing the impact of heavy metal residues in food and drug packaging on the standard bacterial strains: a biofilm perspective	4
Protective effect of bamboo root dietary Fibre on hyperlipidaemia mice induced by high-fat diet	4
Comparison of efficiency between liquefied petroleum gas (LPG) and electric hot air dryer: case study of dried pork slice	4
Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion	4
Quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction	4
Potentials of superfine grinding in quality modification of food powders	4
Moringa oleifera leaf powder colour improvement and lipoxygenase inactivation by different pHs and water-blanching times	4
Physicochemical and biological properties assessment of Pituranthos chloranthus from Algerian Sahara	4
Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine	4
Valorization of industrial artichoke by-products via solid-state fermentation: development of a sustainable, additive-free vegetable seasoning	4
Sensitive and selective evaluation of the 3-hydroxy-2-butanone biomarker via gas sensors based on WO 3 nanomaterials with multiple morphologies	4
Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures	4
Epicatechin ameliorates palmitate-induced insulin resistance in C2C12 myogenic cells by alleviating oxidative stress and activating the AMPK/ACC pathway	4
Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension	4
Management of urban manufacturing byproducts: food circular economy and safety aspects	4
Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage	4
Valorization of Mexican prickly pear cladodes ( Opuntia spp) as a source of antifungal compounds against phytopathogenic strains	3
The microbial composition and functional roles of different kombucha products in Singapore	3
Oxidation stability of seed oils from four woody oil plant species	3
Shelf-life extension of pomegranate arils using banana powder-based nanocomposite coatings functionalized with cellulose nanofiber and zinc-oxide nanoparticles	3
Exploring bioactivities from distinct Cicer protein hydrolysate as influenced by enzymatic hydrolysis	3
Enhanced antioxidant activities, polyphenols, flavonoids, and free amino acid contents of Nelumbo nucifera bee pollen via high hydrostatic pressure treatment	3
The viability of microorganism of probiotic yogurt enriched with bee pollen	3
Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus	3
Impact of olive tree extract on hyperlipidemia in rats: HPLC analysis of bioactive constituents	3
Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat ( Fagopyrum esculentum Moench)	3
Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island	3
Analysis of nutritional components and essential amino acids of Korean traditional porridge	3
Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops	3
Effects of zein-nisin edible coating on physicochemical and microbial load of ‘Granny Smith’ apple after long term storage	3
Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system	3
Design of a machine (federated) learning based generalized model for predicting drying kinetics of foods	3
Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues	3
Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato	3
Physicochemical, pasting, and functional properties of tuber-based composite flours and their application in gluten-free muffins	3
The effect of honey supplementation on the survival and stability of free and encapsulated probiotics	3
Managing hypertension by exploiting microelements and fermented dairy products	3
Effect of seed processing treatments on oil quality of Ethiopian sesame varieties	3
Dihydromyricetin promotes LDL metabolism in HepG2 cells through the PCSK9/LDLR pathway	3
Pharmacokinetics of a natural hybrid-hydrogel formulation of palmitoylethanolamide (PEA): randomized, single-dose, double-blinded, 2-way crossover study	2
Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor	2
Optimization of the ultrasonic-assisted enzymatic extraction of polysaccharides from Dendrobium offcinale Kimura et Migo and bioactivity study	2
Tea polyphenols improve glucose metabolism in ceruloplasmin knockout mice via decreasing hepatic iron deposition	2
Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions	2
Novel biocatalysts for industrial fructooligosaccharides (FOS) production from fucosyltransferase and mutagenized invertase genes constitutively expressed in Komagataella phaffi	2
The authenticity of probiotic foods and dietary supplements: facts and reflections from a court case	2
Effects of preslaughter management on oxidative stress, Warner-Bratzler shear force, heat shock protein 27 expression, and apoptosis index of Longissimus thoracis et lumborum	2
Acceptability of optimized fresh moringa oleifera and soymilk beverage	2
Expression of MYB transcription factors and target genes and its association with phenolic content and antioxidant activity of selected Solanum lycopersicum var. cerasiforme accessions f	2
Study on quality changes of Idesia polycarpa oil during high-temperature cooking	2
Nutritional, physicochemical, and chemical characterization of carbonated sugarcane juice	2
Simvastatin retards cartilage degradation and subchondral bone deterioration induced by a high-fat diet in mice	2

Phytochemical composition, phytotoxicity, and ADME modeling of Artemisia absinthium L.: implications for food safety and pharmaceutical applications	2
Comparative nutritional profile, fatty acid composition and in-vitro antioxidant properties of flour derived from four edible winged termite species from	2
Preservation of phytonutrient and quality attributes for fresh-cut ‘Granny Smith’ apples: effects of slightly acidic electrolyzed water and modified atmosphere and humidity packaging	2
The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread	2
Determination and dietary exposure assessment of 79 pesticide residues in Chinese onion (Allium fistulosum L.)	2
Changes in physicochemical and conformational properties of myofibrillar proteins isolated from mandarin fish (Siniperca chuatsi) treated by atmospheric pressure plasma	2
Development and optimization of methylcellulose-based edible coating using response surface methodology for improved quality management of ready-to-eat pomegranate arils	2
Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology	2
Inactivation mechanism and kinetics of dielectric barrier discharge plasma against Escherichia coli O157:H7 in phosphate-buffered saline	2
Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce	2
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade	2
Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract	2
Postprandial amino acids and health markers from organic grass-fed and conventional beef in healthy participants – a pilot randomized clinical trial	2
Examining the response of Botrytis cinerea to aqueous ozone: inactivation kinetics, structure, physiology, and growth in different strawberries cultivars	2
Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy	2
Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice	2
Mechanisms and toxicity of plasma-induced antibiotic degradation: advances in synergistic strategies and computational evaluation	2
Rapid determination of polybrominated diphenyl ethers in animal-derived foods using QuEChERS d SPE EMR-Lipid combined with GC-MS/MS	2
Effects and thermodynamics of copigments on anthocyanins in strawberry juice under different thermal sterilization conditions	2
Development of vegan soft candy products enriched with plant-based proteins	2
Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review	2
Protective effects of Maillard products of skipjack trypsin hydrolysate on uric acid-induced injury of human kidney-2 cell (HK-2)	2
Bioactive compounds of pigmented rice extracts reveal by NMR-based metabolomics	2
“Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour”	2
Assessment of L-methioninase in volatile sulfur compound-rich Cheddar cheese slurries: bacterial community profiling via next-generation sequencing	2
Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder	2
Valorization of potato peel: a sustainable eco-friendly approach	2
Dietary docosahexaenoic acid and dihydrocaffeic acid, a chlorogenic acid derivative, confer additive neuroprotection against β-amyloid in SH-SY5Y cells	2
Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal	2
Influence of addition and proportion of blueberry wine residue on dough characteristics	2
Enhancement of immunomodulatory effect of licorice after honey-roasting based on gut microbiota and fecal metabolomics	2
Quantifying Turkana’s wild edible plants’ contribution to critical micronutrient and dietary diversity among women of reproductive age	2
Correction	2
Bioactive compound profile and their biological activities of endogenous black rice from Java and East Nusa Tenggara	2
Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage	2