Food Science & Nutrition

Article	Citations
Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia	212
Natural antioxidants from some fruits, seeds, foods, natural products, and associated health benefits: An update	102
Myricetin: A comprehensive review on its biological potentials	77
The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films	74
Health benefits of docosahexaenoic acid and its bioavailability: A review	70
Fisetin: An anticancer perspective	67
Nutritional and end‐use perspectives of sprouted grains: A comprehensive review	67
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	60
Monitoring of polycyclic aromatic hydrocarbons and probabilistic health risk assessment in yogurt and butter in Iran	59
Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu	57
The impact of COVID‐19 confinement on the eating habits and lifestyle changes: A cross sectional study	56
Consumer acceptance among Dutch and German students of insects in feed and food	54
Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses	51
Nanotechnology: A novel tool to enhance the bioavailability of micronutrients	50
Wheat straw: A natural remedy against different maladies	49
The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite	48
Development of nanochitosan‐based active packaging films containing free and nanoliposome caraway (Carum carvi. L) seed extract	48
Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil	47
Nutritional, functional, and allergenic properties of silkworm pupae	46
Therapeutic application of carvacrol: A comprehensive review	45
Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring	44
Oral nano‐curcumin formulation efficacy in the management of mild to moderate outpatient COVID‐19: A randomized triple‐blind placebo‐controlled clinical trial	44
The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance	44
Novel high‐docosahexaenoic‐acid tuna oil supplementation modulates gut microbiota and alleviates obesity in high‐fat diet mice	42
The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films	42

Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions	42
Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract	42
Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review	41
Female infertility and herbal medicine: An overview of the new findings	41
Efficient utilization of date palm waste for the bioethanol production through Saccharomyces cerevisiae strain	41
The hepatoprotective effects of fennel seeds extract and trans‐Anethole in streptozotocin‐induced liver injury in rats	41
Assessing of growth, antioxidant enzymes, and phytohormone regulation in Cucurbita pepo under cadmium stress	40
Phytobioactive compounds as therapeutic agents for human diseases: A review	40
Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms	40
Bioactive substances and potentiality of marine microalgae	39
Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview	37
Effects of water deficit on leaves and fruit quality during the development period in tomato plant	37
Proteomics as a promising biomarker in food authentication, quality and safety: A review	37
Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology	36
Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose	36
pH‐sensitive soluble soybean polysaccharide/SiO2 incorporated with curcumin for intelligent packaging applications	36
Nutritional and medicinal properties of Star fruit (Averrhoa carambola): A review	36
RETRACTED: Biochemical profile of milk thistle (Silybum Marianum L.) with special reference to silymarin content	35
Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity	35
An update on the potential mechanism of gallic acid as an antibacterial and anticancer agent	35
Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog	34
Nanotechnology‐enhanced edible coating application on climacteric fruits	34
Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology	34
Barium effect on germination, plant growth, and antioxidant enzymes in Cucumis sativus L. plants	34
Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders	34
Antidiabetic effect of fucoxanthin extracted from Sargassumangustifolium on streptozotocin‐nicotinamide‐induced type 2 diabetic mice	34
Antidepressant, anxiolytic, antipyretic, and thrombolytic profiling of methanol extract of the aerial part of Piper nigrum: In vivo, in vitro, and in silico approaches	33
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	33
Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation	33
Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk	32
Traditional uses, pharmacological activities, and phytochemical constituents of the genus Syzygium: A review	32
Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review	32
Anti‐arthritic effect of chicken embryo tissue hydrolyzate against adjuvant arthritis in rats (X‐ray microtomographic and histopathological analysis)	31
Potato peel extracts as an antimicrobial and potential antioxidant in active edible film	31
Antiproliferative and antioxidant potentials of bioactive edible vegetable fraction of Achyranthes ferruginea Roxb. in cancer cell line	31
Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review	30
Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour	30
Smoking behavior and circulating vitamin D levels in adults: A meta‐analysis	29
Effects of orange peel powder on rheological properties of wheat dough and bread aging	29
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties	29
Lotus seeds (Nelumbinis semen) as an emerging therapeutic seed: A comprehensive review	29
The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch	29
The protective effect of sulforaphane on type II diabetes induced by high‐fat diet and low‐dosage streptozotocin	29
Antibacterial interactions of pulegone and 1,8‐cineole with monolaurin ornisin against Staphylococcus aureus	29
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review	29
Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure	29
Protective effect of Salidroside on hypoxia‐related liver oxidative stress and inflammation via Nrf2 and JAK2/STAT3 signaling pathways	29
Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation	29
Antibiotic residues in cattle and sheep meat and human exposure assessment in southern Xinjiang, China	29
The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis	29

The potential of Quercetin to protect against loperamide‐induced constipation in rats	28
Anticancer property of Hemp Bioactive Peptides in Hep3B liver cancer cells through Akt/GSK3β/β‐catenin signaling pathway	28
Nutritional and ethnomedicinal scenario of koumiss: A concurrent review	28
Phytochemicals and bioactive compounds effective against acute myeloid leukemia: A systematic review	28
Immunomodulatory effects of selenium‐enriched peptides from soybean in cyclophosphamide‐induced immunosuppressed mice	28
A mixed‐method systematic review and meta‐analysis of the influences of food environments and food insecurity on obesity in high‐income countries	28
In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota	28
Nephroprotective activity of natural products against chemical toxicants: The role of Nrf2/ARE signaling pathway	28
Study on starch content detection and visualization of potato based on hyperspectral imaging	28
Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films	28
A comparative study: Influence of various drying methods on essential oil components and biological properties of Stachys lavandulifolia	27
Nutritional characterization and food value addition properties of dehydrated spinach powder	27
Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of Lactobacillus Acidophilus strains isolated from Indigenous Dahi	27
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates	27
Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles	27
The protective effects of rutin on the liver, kidneys, and heart by counteracting organ toxicity caused by synthetic and natural compounds	27
A bibliometric analysis of food safety governance research from 1999 to 2019	27
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	26
Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef	26
Effects of solvent—solvent fractionation on the total terpenoid content and in vitro anti‐inflammatory activity of Serevenia buxifolia bark extract	25
Chinese Propolis: Ultrasound‐assisted enhanced ethanolic extraction, volatile components analysis, antioxidant and antibacterial activity comparison	25
Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness	25
Camel milk as an alternative treatment regimen for diabetes therapy	25
Application of graphene oxide in the adsorption and extraction of bioactive compounds from lemon peel	25
Postharvest melatonin treatment inhibited longan (Dimocarpuslongan Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity	25
Garlic essential oil‐based nanoemulsion carrier: Release and stability kinetics of volatile components	25
Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine	25
Impact of roasting on the phenolic and volatile compounds in coffee beans	25
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	25
Effect of low‐pressure cold plasma processing on decontamination and quality attributes of Saffron (Crocus sativus L.)	24
Should we still worry about the safety of GMO foods? Why and why not? A review	24
Fermented Dendrobium officinale polysaccharides protect UVA‐induced photoaging of human skin fibroblasts	24
Antioxidant and hepatoprotective effects of novel heteropolysaccharide isolated from Lobularia maritima on CCl4‐induced liver injury in rats	24
Evaluation of in vitro antioxidant activity of okra mucilage and its antidiabetic and antihyperlipidemic effect in alloxan‐induced diabetic mice	24
Probiotics encapsulated gastroprotective cross‐linked microgels: Enhanced viability under stressed conditions with dried apple carrier	24
Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics	24
Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube (Ziziphus jujuba) grown in Iran	24
Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry	24
Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia	24
Evaluation of eight kinds of flavor enhancer of umami taste by an electronic tongue	24
The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24	23
Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt	23
Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation	23
Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase	23
Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening	23
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	23
Biodegradable carboxymethyl cellulose–polyvinyl alcohol composite incorporated with GlycyrrhizaGlabra L. essential oil: Physicochemical and antibacterial features	23
Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat	23
Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese	23
Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose	23
Analysis of aroma‐active volatiles in an SDE extract of white tea	23
Chemical hazards in smoked meat and fish	22
Prediction of some quality properties of rice and its flour by near‐infrared spectroscopy (NIRS) analysis	22
Nutritional importance and industrial uses of pomegranate peel: A critical review	22
Use composite coating of chitosan‐chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets	22
Preparation of blueberry anthocyanin liposomes and changes of vesicle properties, physicochemical properties, in vitro release, and antioxidant activity before and after chitosan modification	22
Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs	22
Characterization of bacterial community and flavor differences of different types of Douchi	22
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit	22
Mulberry (Morus alba L.) leaf polysaccharide ameliorates insulin resistance‐ and adipose deposition‐associated gut microbiota and lipid metabolites in high‐fat diet‐induced obese mice	22
Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed Ulva intestinalis	21
Phytochemical profiles of edible flowers of medicinal plants of Dendrobium officinale and Dendrobium devonianum	21
Evaluation of the anticancer activity and fatty acids composition of “Handal” (Citrullus colocynthis L.) seed oil, a desert plant from south Jordan	21
Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel	21
Effects of polyphenol‐rich traditional herbal teas on obesity and oxidative stress in rats fed a high‐fat–sugar diet	21
Does propolis have any effect on rheumatoid arthritis? A review study	21
Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce	21
The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil	21
Ultrasonic treatment of Dendrobium officinale polysaccharide enhances antioxidant and anti‐inflammatory activity in a mouse D‐galactose‐induced aging model	21
The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it	21
Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.)	21
Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality	20
Effects of Miao sour soup on hyperlipidemia in high‐fat diet‐induced obese rats via the AMPK signaling pathway	20
Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying	20
Comparing pH differential and methanol‐based methods for anthocyanin assessments of strawberries	20
Protective effect of isoflavones and triterpenoid saponins from pueraria lobata on liver diseases: A review	20
Microbial biotransformation of Pericarpium Citri Reticulatae (PCR) by Aspergillus niger and effects on antioxidant activity	20
The effects of ginseng on the metabolic syndrome: An updated review	20
Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears	20
Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks	20

Chemical and quality evaluation of Pacific white shrimp Litopenaeus vannamei: Influence of strains on flesh nutrition	20
Effects of different harvesting times and processing methods on the quality of cultivated Fritillaria cirrhosa D. Don	20
The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages	20
Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products	20
Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality	20
Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry (Morus atropurpurea Roxb.) leaf protein	20
Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation	19
Fiber‐enriched botanicals: A therapeutic tool against certain metabolic ailments	19
Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials	19
In vitro antioxidant and antitumor study of zein/SHA nanoparticles loaded with resveratrol	19
Preparation and characterization of gamma oryzanol loaded zein nanoparticles and its improved stability	19
Probiotic Saccharomyces cerevisiae var. boulardii supernatant inhibits survivin gene expression and induces apoptosis in human gastric cancer cells	19
Occurrence and antimicrobial resistance of Salmonella isolated from retail meats in Anhui, China	19
Reactive oxygen species in biological systems: Pathways, associated diseases, and potential inhibitors—A review	19
Preparation, physical properties, and evaluation of antioxidant capacity of aqueous grape extract loaded in chitosan‐TPP nanoparticles	19
Enzymatic production of xylooligosaccharide from date (Phoenix dactylifera L.) seed	19
Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage	19
Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review	19
Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis	19
Evaluation of antioxidant and antibacterial interactions between resveratrol and eugenol in carboxymethyl cellulose biodegradable film	19
Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo‐mechanical, antioxidant, antimicrobial properties, and bread shelf stability	18
Effects of sorghum rice and black rice on genes associated with cholesterol metabolism in hypercholesterolemic mice liver and intestine	18
Electrochemical determination of T2 toxin by graphite/polyacrylonitrile nanofiber electrode	18
Heracleum moellendorffii root extracts exert immunostimulatory activity through TLR2/4‐dependent MAPK activation in mouse macrophages, RAW264.7 cells	18
Are organic acids really related to the sour taste difference between Chinese black tea and green tea?	18
Bioactive metabolites of Blumea lacera attenuate anxiety and depression in rodents and computer‐aided model	18
Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption	18
Effect of agricultural diversification on dietary diversity in rural households with children under 5 years of age in Zambia	18
Optimization of drying conditions for Jackfruit pulp using Refractance Window Drying technology	18
Alpha‐lipoic acid alleviates NAFLD and triglyceride accumulation in liver via modulating hepatic NLRP3 inflammasome activation pathway in type 2 diabetic rats	18
Vegetable proteins as encapsulating agents: Recent updates and future perspectives	18
Development of curcumin‐loaded Prunus armeniaca gum nanoparticles: Synthesis, characterization, control release behavior, and evaluation of anticancer and antimicrobial properties	17
Effects of ultrasound and microwave pretreatments on hydrodistillation extraction of essential oils from Kumquat peel	17
Hypoglycemic effect of Taraxacum officinale root extract and its synergism with Radix Astragali extract	17
Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet	17
Proteomic analysis of drought stress response mechanism in soybean (Glycine max L.) leaves	17
Variations on gut health and energy metabolism in pigs and humans by intake of different dietary fibers	17
In vitro and in vivo Anti‐Toxoplasma activity of Dracocephalum kotschyi essential oil	17
Erucic acid concentration of rapeseed (Brassica napus L.) oils on the German food retail market	17
Effect of n‐3 polyunsaturated fatty acid on bone health: A systematic review and meta‐analysis of randomized controlled trials	17
Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties	17
Effects of dietary energy levels on rumen fermentation, microbiota, and gastrointestinal morphology in growing ewes	17
Alteration of gut microbiota in high‐fat diet‐induced obese mice using carnosic acid from rosemary	17
Konjac Glucomannan from Amorphophallus konjac enhances immunocompetence of the cyclophosphamide‐induced immunosuppressed mice	17
The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study	17
Rapid and simultaneous determination of trigonelline, caffeine, and chlorogenic acid in green coffee bean extract	17
Investigating the properties of PLA‐nanochitosan composite films containing Ziziphora Clinopodioides essential oil and their impacts on oxidative spoilage of Oncorhynchus mykiss fillets	17
Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis	17
Antioxidant activity and phytochemical analysis of fennel seeds and flaxseed	17
Study of jelly drying cashew apples (Anacardium occidentale L.) processing	17
Reduced dietary acid load in U.S. vegetarian adults: Results from the National Health and Nutrition Examination Survey	17
Food, gut barrier dysfunction, and related diseases: A new target for future individualized disease prevention and management	17
Protective effects of tea extracts against alcoholic fatty liver disease in mice via modulating cytochrome P450 2E1 expression and ameliorating oxidative damage	16
Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!	16
Influence of age on molecular characteristics and rheological behavior of nopal mucilage	16
The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread	16
Valorization and food applications of okara (soybean residue): A concurrent review	16
Hypoglycemic and hypolipidemic activities of phlorizin from Lithocarpus polystachyus Rehd in diabetes rats	16
Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar	16
Effect of saffron supplementation on oxidative stress parameters: A systematic review and meta‐analysis of randomized placebo‐controlled trials	16
Cordyceps militaris extract induces apoptosis and pyroptosis via caspase‐3/PARP/GSDME pathways in A549 cell line	16
Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage	16
RETRACTED: Effect of adding Aloe vera jell on the quality and sensory properties of yogurt	16
UPLC–PDA‐ESI–QTOF–MS/MS and GC‐MS analysis of Iranian Dracocephalum moldavica L.	16
Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)	16
Encapsulation of bougainvillea (Bougainvillea spectabilis) flower extract in Urtica dioica L. seed gum: Characterization, antioxidant/antimicrobial properties, and in vitro digestion	16
Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment	16
Protective effects of 18β‐Glycyrrhetinic acid against myocardial infarction: Involvement of PI3K/Akt pathway activation and inhibiting Ca2+influx via L‐type Ca2+channels	16
Spectrum–effect relationship between ultra‐high‐performance liquid chromatography fingerprints and antioxidant activities of Lophatherum gracile Brongn	16
Effect of propolis supplementation on athletic performance, body composition, inflammation, and oxidative stress following intense exercise: A triple‐blind randomized clinical trial	16
Nutritional impact of adding a serving of mushrooms on usual intakes and nutrient adequacy using National Health and Nutrition Examination Survey 2011–2016 data	16
Consumption of whole grains and risk of type 2 diabetes: A comprehensive systematic review and dose–response meta‐analysis of prospective cohort studies	16
Bioactivity and health effects of garlic essential oil: A review	16
Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor	16
Onosma mutabilis: Phytochemical composition, antioxidant, cytotoxicity, and acute oral toxicity	15
A randomized, placebo‐controlled trial evaluating the safety of excessive administration of kaempferol aglycone	15
Effect of nicotinamide riboside on lipid metabolism and gut microflora‐bile acid axis in alcohol‐exposed mice	15
Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets	15
Mechanistic role of astaxanthin derived from shrimp against certain metabolic disorders	15
Effect of characteristics of different wheat flours on the quality of fermented hollow noodles	15
Extraction and purification of total flavonoids from Eupatorium lindleyanum DC. and evaluation of their antioxidant and enzyme inhibitory activities	15
Profiling of phytochemical and antioxidant activity of wild mushrooms: Evidence from the in vitro study and phytoconstituent's binding affinity to the human erythrocyte catalase and human glutathione	15
Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray‐dried powder	15
Dietary diversity and practice of pregnant and lactating women in Ethiopia: A systematic review and meta‐analysis	15
Effects of vitamin D on neonatal sepsis: A systematic review and meta‐analysis	15
Global nutritional challenges of reformulated food: A review	15
Effects of several tea extracts on nonalcoholic fatty liver disease in mice fed with a high‐fat diet	15
Statistical evaluation of main extraction parameters in twenty plant extracts for obtaining their optimum total phenolic content and its relation to antioxidant and antibacterial activities	15
Identification of superior jujube (Ziziphus jujuba Mill.) genotypes based on morphological and fruit characterizations	15
Methyl jasmonate treatment alleviates chilling injury and improves antioxidant system of okra pod during cold storage	15
Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese	15
Egg consumption improves vascular and gut microbiota function without increasing inflammatory, metabolic, and oxidative stress markers	15
Evaluation of resistance and determination of stability of different sugar beet (Beta vulgaris L.) genotypes in rhizomania‐infected conditions	15
Formation of biogenic amines in fish: Dietary intakes and health risk assessment	15
Investigation on the characteristics and mechanisms of ACE inhibitory peptides by a thorough analysis of all 8000 tripeptides via binding free energy calculation	15