Food Science & Nutrition

Article	Citations
Evaluation of the camel milk amelioration, the oxidative stress, fertility and mutagenicity of male albino rats exposed to lead acetate, fipronil, and their mixture	540160058
Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits	158
Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia	149
Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score	119
Cysteine and homocysteine as biomarker of various diseases	117
Rapid and sensitive detection of mycotoxins by advanced and emerging analytical methods: A review	107
Coronavirus disease (COVID‐19) and immunity booster green foods: A mini review	94
Curcumin (a constituent of turmeric): New treatment option against COVID‐19	91
The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films	62
Fisetin: An anticancer perspective	59
Review of the effects of vitexin in oxidative stress‐related diseases	57
Health benefits of docosahexaenoic acid and its bioavailability: A review	55
Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu	51
Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends	51
Myricetin: A comprehensive review on its biological potentials	50
Nutritional and end‐use perspectives of sprouted grains: A comprehensive review	49
The impact of COVID‐19 confinement on the eating habits and lifestyle changes: A cross sectional study	49
Monitoring of polycyclic aromatic hydrocarbons and probabilistic health risk assessment in yogurt and butter in Iran	47
Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity	46
Consumer acceptance among Dutch and German students of insects in feed and food	46
Natural antioxidants from some fruits, seeds, foods, natural products, and associated health benefits: An update	45
Evaluation of image processing technique and discriminant analysis methods in postharvest processing of carrot fruit	44
Pomegranate peel methanolic‐extract improves the shelf‐life of edible‐oils under accelerated oxidation conditions	44
Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions	43
Development of nanochitosan‐based active packaging films containing free and nanoliposome caraway (Carum carvi. L) seed extract	42

The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite	41
Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream	40
Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges	40
Optimization of ultrasound‐assisted solvent extraction of hemp (Cannabis sativa L.) seed oil using RSM: Evaluation of oxidative stability and physicochemical properties of oil	39
The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films	39
The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance	39
The effect of coenzyme Q10 supplementation on oxidative stress: A systematic review and meta‐analysis of randomized controlled clinical trials	38
The hepatoprotective effects of fennel seeds extract and trans‐Anethole in streptozotocin‐induced liver injury in rats	37
Therapeutic and nutraceutical potentials of a brown seaweed Sargassum fusiforme	37
The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh‐cut cucumber	37
The impact of Qodume Shirazi seed mucilage‐based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and model	37
Application of hyperspectral technology in detection of agricultural products and food: A Review	36
Nanotechnology: A novel tool to enhance the bioavailability of micronutrients	36
Efficient utilization of date palm waste for the bioethanol production through Saccharomyces cerevisiae strain	35
Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract	35
Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification	35
Wheat straw: A natural remedy against different maladies	35
Novel high‐docosahexaenoic‐acid tuna oil supplementation modulates gut microbiota and alleviates obesity in high‐fat diet mice	34
Identification of antibacterial substances of Lactobacillus plantarum DY‐6 for bacteriostatic action	34
Oral nano‐curcumin formulation efficacy in the management of mild to moderate outpatient COVID‐19: A randomized triple‐blind placebo‐controlled clinical trial	34
Female infertility and herbal medicine: An overview of the new findings	34
Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil	33
pH‐sensitive soluble soybean polysaccharide/SiO2 incorporated with curcumin for intelligent packaging applications	33
Nutritional, functional, and allergenic properties of silkworm pupae	33
A novel biodegradable film based on κ‐carrageenan activated with olive leaves extract	33
Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review	33
Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions	33
Antioxidant and anti‐inflammatory peptide fraction from oyster soft tissue by enzymatic hydrolysis	32
Impact of pulsed electric field treatments on the growth parameters of wheat seeds and nutritional properties of their wheat plantlets juice	32
Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat	32
A review on management of cardiovascular diseases by olive polyphenols	31
Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring	31
The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage	31
Nutritional and medicinal properties of Star fruit (Averrhoa carambola): A review	31
Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses	31
Assessing of growth, antioxidant enzymes, and phytohormone regulation in Cucurbita pepo under cadmium stress	31
Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative	31
The physicochemical properties of chitosan prepared by microwave heating	31
Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent	30
Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose	30
Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties	30
Detection of ripeness grades of berries using an electronic nose	29
Bioactive substances and potentiality of marine microalgae	29
Silkworm pupae as source of high‐value edible proteins and of bioactive peptides	29
Incorporation of the nanoencapsulated polyphenolic extract of Ferula persica into soybean oil: Assessment of oil oxidative stability	28
Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation	28
Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life	28
The effect of Quinoa flour and enzymes on the quality of gluten‐free bread	28
Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion	27
Antidiabetic effect of fucoxanthin extracted from Sargassumangustifolium on streptozotocin‐nicotinamide‐induced type 2 diabetic mice	27

Development of antiviral and bacteriostatic chitosan‐based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control	27
Antidepressant, anxiolytic, antipyretic, and thrombolytic profiling of methanol extract of the aerial part of Piper nigrum: In vivo, in vitro, and in silico approaches	27
Biochemical profile of milk thistle (Silybum Marianum L.) with special reference to silymarin content	27
Production and characterization of freeze‐dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties	27
Eucommia ulmoides leaf extract alters gut microbiota composition, enhances short‐chain fatty acids production, and ameliorates osteoporosis in the senescence‐accelerated mouse P6 (SAMP6) model	27
Flavonoids mitigate neurodegeneration in aged Caenorhabditis elegans by mitochondrial uncoupling	27
Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review	26
Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans	26
Dietary flavonoid myricetin inhibits invasion and migration of radioresistant lung cancer cells (A549‐IR) by suppressing MMP‐2 and MMP‐9 expressions through inhibition of the FAK‐ERK signaling pathway	26
Effects of water deficit on leaves and fruit quality during the development period in tomato plant	26
Barium effect on germination, plant growth, and antioxidant enzymes in Cucumis sativus L. plants	25
Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)	25
Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog	25
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices	25
Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms	25
Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology	24
Anticancer property of Hemp Bioactive Peptides in Hep3B liver cancer cells through Akt/GSK3β/β‐catenin signaling pathway	24
Gut microbiota is involved in the alleviation of loperamide‐induced constipation by honey supplementation in mice	24
Nutritional and ethnomedicinal scenario of koumiss: A concurrent review	24
The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis	24
Smoking behavior and circulating vitamin D levels in adults: A meta‐analysis	24
Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties	24
Nutritional and antinutritional evaluation of complementary foods formulated from maize, pea, and anchote flours	24
Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of	24
Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying	24
Camel milk as an alternative treatment regimen for diabetes therapy	24
The protective effect of sulforaphane on type II diabetes induced by high‐fat diet and low‐dosage streptozotocin	24
Gamma‐aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity	24
Antibiotic residues in cattle and sheep meat and human exposure assessment in southern Xinjiang, China	24
Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions	24
Contamination and health risk assessment of lead, arsenic, cadmium, and aluminum from a total diet study of Jilin Province, China	23
In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota	23
Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk	23
Traditional uses, pharmacological activities, and phytochemical constituents of the genus Syzygium: A review	23
Potato peel extracts as an antimicrobial and potential antioxidant in active edible film	23
Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis‐NIR spectroscopy	23
A simple and nondestructive approach for the analysis of soluble solid content in citrus by using portable visible to near‐infrared spectroscopy	23
Immunomodulatory effects of selenium‐enriched peptides from soybean in cyclophosphamide‐induced immunosuppressed mice	23
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties	23
The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch	23
Conjugated linoleic acid loaded nanostructured lipid carrier as a potential antioxidant nanocarrier for food applications	23
Effect of foliar application of selenium on morphological and physiological indices of savory (Satureja hortensis) under cadmium stress	23
Partial purification and characterization of a broad‐spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces	22
The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films	22
Proteomics as a promising biomarker in food authentication, quality and safety: A review	22
Association of dietary calcium, magnesium, and vitamin D with type 2 diabetes among US adults: National health and nutrition examination survey 2007–2014—A cross‐sectional study	22
Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity	22
Chinese Propolis: Ultrasound‐assisted enhanced ethanolic extraction, volatile components analysis, antioxidant and antibacterial activity comparison	22
Bioactivity‐guided isolation of anti‐inflammatory components from Phyllanthus emblica	22
Biologically active components in by‐products of food processing	22
Antiproliferative and antioxidant potentials of bioactive edible vegetable fraction of Achyranthes ferruginea Roxb. in cancer cell line	22
Oligosaccharide attenuates aging‐related liver dysfunction by activating Nrf2 antioxidant signaling	22
Therapeutic application of carvacrol: A comprehensive review	22
Study on starch content detection and visualization of potato based on hyperspectral imaging	22
Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread	22
Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs	22
Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions	21
A quantitative survey of consumer perceptions of smart food packaging in China	21
Regulation of tartary buckwheat‐resistant starch on intestinal microflora in mice fed with high‐fat diet	21
Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure	21
Combination of beneficial bacteria improves blueberry production and soil quality	21
Lead and cadmium biosorption from milk by Lactobacillus acidophilus ATCC 4356	21
Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage	21
Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation	21
The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review	21
The influence of Konjac glucomannan on the functional and structural properties of wheat starch	21
Anti‐arthritic effect of chicken embryo tissue hydrolyzate against adjuvant arthritis in rats (X‐ray microtomographic and histopathological analysis)	21
Effects of orange peel powder on rheological properties of wheat dough and bread aging	21
Enhanced oral bioavailability and bioefficacy of phloretin using mixed polymeric modified self‐nanoemulsions	21
Optimized production and safety evaluation of hispidin‐enriched Sanghuangporus sanghuang mycelia	21
A study on genotype–environment interaction based on GGE biplot graphical method in sunflower genotypes (Helianthus annuus L.)	21
Nanotechnology‐enhanced edible coating application on climacteric fruits	21
Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation	20
Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine	20
Prediction of some quality properties of rice and its flour by near‐infrared spectroscopy (NIRS) analysis	20
Structure and in vitro digestibility on complex of corn starch with soy isoflavone	20
Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia	20
Assessing the effects of inulin‐type fructan intake on body weight, blood glucose, and lipid profile: A systematic review and meta‐analysis of randomized controlled trials	20
Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders	20
Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese	20

Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget	20
Determinants of stunting during the first 1,000 days of life in Bangladesh: A review	20
Beneficial health effects of Menaquinone‐7 on body composition, glycemic indices, lipid profile, and endocrine markers in polycystic ovary syndrome patients	20
Lotus seeds (Nelumbinis semen) as an emerging therapeutic seed: A comprehensive review	20
Protective effect of Salidroside on hypoxia‐related liver oxidative stress and inflammation via Nrf2 and JAK2/STAT3 signaling pathways	20
High dietary oleic acid in olive oil‐supplemented diet enhanced omega‐3 fatty acid in blood plasma of rats	20
A comparative study: Influence of various drying methods on essential oil components and biological properties of Stachys lavandulifolia	20
Nephroprotective activity of natural products against chemical toxicants: The role of Nrf2/ARE signaling pathway	20
The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables	20
Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce	20
A comparative UPLC‐Q‐Orbitrap‐MS untargeted metabolomics investigation of different parts of Clausena lansium (Lour.) Skeels	19
Should we still worry about the safety of GMO foods? Why and why not? A review	19
Lactobacillus plantarum KSFY06 and geniposide counteract montmorillonite‐induced constipation in Kunming mice	19
Methodology and application of PCR‐RFLP for species identification in tuna sashimi	19
Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing	19
Antibacterial interactions of pulegone and 1,8‐cineole with monolaurin ornisin against Staphylococcus aureus	19
Effects of Agaricus blazei Murrill polysaccharides on hyperlipidemic rats by regulation of intestinal microflora	19
Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation	19
Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation	19
Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening	19
Extraction of polysaccharides from Codonopsis pilosula by fermentation with response surface methodology	19
Application of graphene oxide in the adsorption and extraction of bioactive compounds from lemon peel	19
Evaluation of eight kinds of flavor enhancer of umami taste by an electronic tongue	19
Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review	19
Probiotics encapsulated gastroprotective cross‐linked microgels: Enhanced viability under stressed conditions with dried apple carrier	19
Evaluation of in vitro antioxidant activity of okra mucilage and its antidiabetic and antihyperlipidemic effect in alloxan‐induced diabetic mice	19
Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness	19
Analysis of aroma‐active volatiles in an SDE extract of white tea	19
The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–l	19
In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity	19
The potential of Quercetin to protect against loperamide‐induced constipation in rats	19
A bibliometric analysis of food safety governance research from 1999 to 2019	19
Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks	18
Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles	18
Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage	18
Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality	18
A nondestructive testing method for soluble solid content in Korla fragrant pears based on electrical properties and artificial neural network	18
Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars	18
Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef	18
Phytochemical profile, cytotoxic, antioxidant, and allelopathic potentials of aqueous leaf extracts of Olea europaea	18
Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins	18
Preparation of blueberry anthocyanin liposomes and changes of vesicle properties, physicochemical properties, in vitro release, and antioxidant activity before and after chitosan modification	18
Alteration of lipid profile and value of lipids in the prediction of the length of hospital stay in COVID‐19 pneumonia patients	18
Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity	18
Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough	18
In vitro antioxidant and antitumor study of zein/SHA nanoparticles loaded with resveratrol	18
Antioxidant and hepatoprotective effects of novel heteropolysaccharide isolated from Lobularia maritima on CCl4‐induced liver injury in rats	18
Chemical hazards in smoked meat and fish	18
Effects of solvent—solvent fractionation on the total terpenoid content and in vitro anti‐inflammatory activity of Serevenia buxifolia bark extract	18
Evaluation of the anticancer activity and fatty acids composition of “Handal” (Citrullus colocynthis L.) seed oil, a desert plant from south Jordan	18
Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology	18
Fermented Dendrobium officinale polysaccharides protect UVA‐induced photoaging of human skin fibroblasts	18
Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt	18
Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube (Ziziphus jujuba) grown in Iran	18
Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin	18
Impact of roasting on the phenolic and volatile compounds in coffee beans	17
Nutritional characterization and food value addition properties of dehydrated spinach powder	17
The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil	17
Biodegradable carboxymethyl cellulose–polyvinyl alcohol composite incorporated with GlycyrrhizaGlabra L. essential oil: Physicochemical and antibacterial features	17
Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour	17
Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles	17
Rapid identification of chrysanthemum teas by computer vision and deep learning	17
Application of the Box–Behnken design for the production of soluble curcumin: Skimmed milk powder inclusion complex for improving the treatment of colorectal cancer	17
Effect of power ultrasound on the extraction of black caraway (Carum carvi L.) and evaluation of their qualitative properties using response surface methodology	17
Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies	17
Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology	17
Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis	17
Enzymatic production of xylooligosaccharide from date (Phoenix dactylifera L.) seed	17
Trifolium pratense L. (red clover) extract and doxorubicin synergistically inhibits proliferation of 4T1 breast cancer in tumor‐bearing BALB/c mice through modulation of apoptosis and increase	17
Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase	17
Aquaponics production of catfish and pumpkin: Comparison with conventional production systems	17
Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages	17
Phytochemical profiles of edible flowers of medicinal plants of Dendrobium officinale and Dendrobium devonianum	17
Effects of biofertilizers and iron nano‐oxide on maize yield and physiological properties under optimal irrigation and drought stress conditions	17
Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon (Momordica charantia L.)	17
Occurrence and antimicrobial resistance of Salmonella isolated from retail meats in Anhui, China	17
Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria	17
Genotypic and antimicrobial resistance characterizations of Cronobacter sakazakii isolated from powdered milk infant formula: A comparison between domestic and imported products	17
Effects of polyphenol‐rich traditional herbal teas on obesity and oxidative stress in rats fed a high‐fat–sugar diet	17
The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24	17
Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat	17
Chemometric analysis combined with FTIR spectroscopy of milk and Halloumi cheese samples according to species’ origin	17
Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour	17
Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables	17
Characterization of pomegranate peel extracts obtained using different solvents and their effects on cell cycle and apoptosis in leukemia cells	17
Malvidin induces hepatic stellate cell apoptosis via the endoplasmic reticulum stress pathway and mitochondrial pathway	16
Antimicrobial resistance of Escherichia coli isolated from retail foods in northern Xinjiang, China	16
Eggshell membrane powder lowers plasma triglyceride and liver total cholesterol by modulating gut microbiota and accelerating lipid metabolism in high‐fat diet‐fed mice	16
Polyphenolic compounds of amla prevent oxidative stress and fibrosis in the kidney and heart of 2K1C rats	16
Reduced dietary acid load in U.S. vegetarian adults: Results from the National Health and Nutrition Examination Survey	16
Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears	16
Research advances on sake rice, koji, and sake yeast: A review	16
Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption	16
Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.)	16
Postharvest melatonin treatment inhibited longan (Dimocarpuslongan Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity	16