Food Science & Nutrition

Papers
(The TQCC of Food Science & Nutrition is 8. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
ArticleCitations
Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits150
Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia142
Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score112
Cysteine and homocysteine as biomarker of various diseases112
Rapid and sensitive detection of mycotoxins by advanced and emerging analytical methods: A review104
Coronavirus disease (COVID‐19) and immunity booster green foods: A mini review94
Curcumin (a constituent of turmeric): New treatment option against COVID‐1988
The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films59
Fisetin: An anticancer perspective58
Review of the effects of vitexin in oxidative stress‐related diseases56
Health benefits of docosahexaenoic acid and its bioavailability: A review53
Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends51
Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu50
Nutritional and end‐use perspectives of sprouted grains: A comprehensive review47
Myricetin: A comprehensive review on its biological potentials46
The impact of COVID‐19 confinement on the eating habits and lifestyle changes: A cross sectional study46
Monitoring of polycyclic aromatic hydrocarbons and probabilistic health risk assessment in yogurt and butter in Iran45
Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity45
Consumer acceptance among Dutch and German students of insects in feed and food44
Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream44
Development of nanochitosan‐based active packaging films containing free and nanoliposome caraway (Carum carvi. L) seed extract42
Evaluation of image processing technique and discriminant analysis methods in postharvest processing of carrot fruit42
Pomegranate peel methanolic‐extract improves the shelf‐life of edible‐oils under accelerated oxidation conditions42
The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite41
Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges40
The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films39
Natural antioxidants from some fruits, seeds, foods, natural products, and associated health benefits: An update39
Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions39
Optimization of ultrasound‐assisted solvent extraction of hemp (Cannabis sativa L.) seed oil using RSM: Evaluation of oxidative stability and physicochemical properties of oil37
The effect of coenzyme Q10 supplementation on oxidative stress: A systematic review and meta‐analysis of randomized controlled clinical trials37
Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream37
Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes37
The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh‐cut cucumber36
The hepatoprotective effects of fennel seeds extract and trans‐Anethole in streptozotocin‐induced liver injury in rats36
Application of hyperspectral technology in detection of agricultural products and food: A Review35
Nanotechnology: A novel tool to enhance the bioavailability of micronutrients35
Therapeutic and nutraceutical potentials of a brown seaweed Sargassum fusiforme35
The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance35
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 model35
Food safety knowledge, attitudes and practices of restaurant food handlers in a lower‐middle‐income country34
Oral nano‐curcumin formulation efficacy in the management of mild to moderate outpatient COVID‐19: A randomized triple‐blind placebo‐controlled clinical trial34
Novel high‐docosahexaenoic‐acid tuna oil supplementation modulates gut microbiota and alleviates obesity in high‐fat diet mice34
Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract34
Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification34
A novel biodegradable film based on κ‐carrageenan activated with olive leaves extract33
pH‐sensitive soluble soybean polysaccharide/SiO2 incorporated with curcumin for intelligent packaging applications33
Efficient utilization of date palm waste for the bioethanol production through Saccharomyces cerevisiae strain33
Impact of pulsed electric field treatments on the growth parameters of wheat seeds and nutritional properties of their wheat plantlets juice32
Antioxidant and anti‐inflammatory peptide fraction from oyster soft tissue by enzymatic hydrolysis32
Female infertility and herbal medicine: An overview of the new findings32
Wheat straw: A natural remedy against different maladies32
Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil31
Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat31
Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review31
Nutritional and medicinal properties of Star fruit (Averrhoa carambola): A review31
Nutritional, functional, and allergenic properties of silkworm pupae31
Identification of antibacterial substances of Lactobacillus plantarum DY‐6 for bacteriostatic action31
The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage31
Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose30
Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses30
A review on management of cardiovascular diseases by olive polyphenols30
Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative30
Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions30
Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties30
Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent30
Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring29
Detection of ripeness grades of berries using an electronic nose29
Silkworm pupae as source of high‐value edible proteins and of bioactive peptides29
Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat29
Incorporation of the nanoencapsulated polyphenolic extract of Ferula persica into soybean oil: Assessment of oil oxidative stability28
Assessing of growth, antioxidant enzymes, and phytohormone regulation in Cucurbita pepo under cadmium stress28
The effect of Quinoa flour and enzymes on the quality of gluten‐free bread28
Application of antagonist Bacillus amyloliquefaciens NCPSJ7 against Botrytis cinerea in postharvest Red Globe grapes28
The physicochemical properties of chitosan prepared by microwave heating28
Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation27
Antidepressant, anxiolytic, antipyretic, and thrombolytic profiling of methanol extract of the aerial part of Piper nigrum: In vivo, in vitro, and in silico approaches27
Bioactive substances and potentiality of marine microalgae27
Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life26
Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans26
Development of antiviral and bacteriostatic chitosan‐based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control26
Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion26
Biochemical profile of milk thistle (Silybum Marianum L.) with special reference to silymarin content26
Flavonoids mitigate neurodegeneration in aged Caenorhabditis elegans by mitochondrial uncoupling26
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 pathway26
Antidiabetic effect of fucoxanthin extracted from Sargassumangustifolium on streptozotocin‐nicotinamide‐induced type 2 diabetic mice26
Production and characterization of freeze‐dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties26
Effects of water deficit on leaves and fruit quality during the development period in tomato plant25
Barium effect on germination, plant growth, and antioxidant enzymes in Cucumis sativus L. plants25
Eucommia ulmoides leaf extract alters gut microbiota composition, enhances short‐chain fatty acids production, and ameliorates osteoporosis in the senescence‐accelerated mouse P6 (SAMP6) model25
Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)25
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices25
Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties24
Gamma‐aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity24
Improvement of germinated brown rice quality with autoclaving treatment24
The protective effect of sulforaphane on type II diabetes induced by high‐fat diet and low‐dosage streptozotocin24
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 of24
Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog24
Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review24
Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying24
Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis‐NIR spectroscopy23
Regular intake of white kidney beans extract (Phaseolus vulgaris L.) induces weight loss compared to placebo in obese human subjects23
Potato peel extracts as an antimicrobial and potential antioxidant in active edible film23
Contamination and health risk assessment of lead, arsenic, cadmium, and aluminum from a total diet study of Jilin Province, China23
The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch23
Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology23
Conjugated linoleic acid loaded nanostructured lipid carrier as a potential antioxidant nanocarrier for food applications23
Nutritional and antinutritional evaluation of complementary foods formulated from maize, pea, and anchote flours23
Antibiotic residues in cattle and sheep meat and human exposure assessment in southern Xinjiang, China23
Camel milk as an alternative treatment regimen for diabetes therapy23
Anticancer property of Hemp Bioactive Peptides in Hep3B liver cancer cells through Akt/GSK3β/β‐catenin signaling pathway23
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties23
Partial purification and characterization of a broad‐spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces22
Immunomodulatory effects of selenium‐enriched peptides from soybean in cyclophosphamide‐induced immunosuppressed mice22
Nutritional and ethnomedicinal scenario of koumiss: A concurrent review22
A simple and nondestructive approach for the analysis of soluble solid content in citrus by using portable visible to near‐infrared spectroscopy22
Gut microbiota is involved in the alleviation of loperamide‐induced constipation by honey supplementation in mice22
Oligosaccharide attenuates aging‐related liver dysfunction by activating Nrf2 antioxidant signaling22
Effect of foliar application of selenium on morphological and physiological indices of savory (Satureja hortensis) under cadmium stress22
Antiproliferative and antioxidant potentials of bioactive edible vegetable fraction of Achyranthes ferruginea Roxb. in cancer cell line22
Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage21
A quantitative survey of consumer perceptions of smart food packaging in China21
Study on starch content detection and visualization of potato based on hyperspectral imaging21
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 study21
Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions21
Smoking behavior and circulating vitamin D levels in adults: A meta‐analysis21
Lead and cadmium biosorption from milk by Lactobacillus acidophilus ATCC 435621
Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms21
Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions21
Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread21
Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure21
The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis21
Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk21
Combination of beneficial bacteria improves blueberry production and soil quality21
Chinese Propolis: Ultrasound‐assisted enhanced ethanolic extraction, volatile components analysis, antioxidant and antibacterial activity comparison21
Bioactivity‐guided isolation of anti‐inflammatory components from Phyllanthus emblica21
Regulation of tartary buckwheat‐resistant starch on intestinal microflora in mice fed with high‐fat diet21
Biologically active components in by‐products of food processing21
The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review21
Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity21
The influence of Konjac glucomannan on the functional and structural properties of wheat starch21
Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation20
Effects of orange peel powder on rheological properties of wheat dough and bread aging20
Anti‐arthritic effect of chicken embryo tissue hydrolyzate against adjuvant arthritis in rats (X‐ray microtomographic and histopathological analysis)20
Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation20
Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia20
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 trials20
Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese20
Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage20
The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables20
Determinants of stunting during the first 1,000 days of life in Bangladesh: A review20
In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota20
A study on genotype–environment interaction based on GGE biplot graphical method in sunflower genotypes (Helianthus annuus L.)20
Traditional uses, pharmacological activities, and phytochemical constituents of the genus Syzygium: A review20
The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films20
Enhanced oral bioavailability and bioefficacy of phloretin using mixed polymeric modified self‐nanoemulsions20
Beneficial health effects of Menaquinone‐7 on body composition, glycemic indices, lipid profile, and endocrine markers in polycystic ovary syndrome patients20
Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs20
Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation19
Lotus seeds (Nelumbinis semen) as an emerging therapeutic seed: A comprehensive review19
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–l19
Should we still worry about the safety of GMO foods? Why and why not? A review19
Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine19
Prediction of some quality properties of rice and its flour by near‐infrared spectroscopy (NIRS) analysis19
Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget19
Effects of Agaricus blazei Murrill polysaccharides on hyperlipidemic rats by regulation of intestinal microflora19
Proteomics as a promising biomarker in food authentication, quality and safety: A review19
Optimized production and safety evaluation of hispidin‐enriched Sanghuangporus sanghuang mycelia19
Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing19
Therapeutic application of carvacrol: A comprehensive review19
Analysis of aroma‐active volatiles in an SDE extract of white tea19
Probiotics encapsulated gastroprotective cross‐linked microgels: Enhanced viability under stressed conditions with dried apple carrier19
The potential of Quercetin to protect against loperamide‐induced constipation in rats19
Lactobacillus plantarum KSFY06 and geniposide counteract montmorillonite‐induced constipation in Kunming mice19
Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce19
Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders19
Nephroprotective activity of natural products against chemical toxicants: The role of Nrf2/ARE signaling pathway19
Structure and in vitro digestibility on complex of corn starch with soy isoflavone19
Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness18
Antioxidant and hepatoprotective effects of novel heteropolysaccharide isolated from Lobularia maritima on CCl4‐induced liver injury in rats18
Protective effect of Salidroside on hypoxia‐related liver oxidative stress and inflammation via Nrf2 and JAK2/STAT3 signaling pathways18
Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins18
Preparation of blueberry anthocyanin liposomes and changes of vesicle properties, physicochemical properties, in vitro release, and antioxidant activity before and after chitosan modification18
Methodology and application of PCR‐RFLP for species identification in tuna sashimi18
Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality18
Antibacterial interactions of pulegone and 1,8‐cineole with monolaurin ornisin against Staphylococcus aureus18
Phytochemical profile, cytotoxic, antioxidant, and allelopathic potentials of aqueous leaf extracts of Olea europaea18
Evaluation of eight kinds of flavor enhancer of umami taste by an electronic tongue18
A bibliometric analysis of food safety governance research from 1999 to 201918
High dietary oleic acid in olive oil‐supplemented diet enhanced omega‐3 fatty acid in blood plasma of rats18
Application of graphene oxide in the adsorption and extraction of bioactive compounds from lemon peel18
Alteration of lipid profile and value of lipids in the prediction of the length of hospital stay in COVID‐19 pneumonia patients18
A comparative UPLC‐Q‐Orbitrap‐MS untargeted metabolomics investigation of different parts of Clausena lansium (Lour.) Skeels18
Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough18
The aptitude of commercial yeast strains for lowering the ethanol content of wine18
Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin18
Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks18
Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation18
A comparative study: Influence of various drying methods on essential oil components and biological properties of Stachys lavandulifolia18
Nanotechnology‐enhanced edible coating application on climacteric fruits18
Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology18
Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity18
Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage17
Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies17
Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria17
Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef17
In vitro antioxidant and antitumor study of zein/SHA nanoparticles loaded with resveratrol17
Effects of polyphenol‐rich traditional herbal teas on obesity and oxidative stress in rats fed a high‐fat–sugar diet17
Effects of solvent—solvent fractionation on the total terpenoid content and in vitro anti‐inflammatory activity of Serevenia buxifolia bark extract17
Genotypic and antimicrobial resistance characterizations of Cronobacter sakazakii isolated from powdered milk infant formula: A comparison between domestic and imported products17
Aquaponics production of catfish and pumpkin: Comparison with conventional production systems17
Effects of biofertilizers and iron nano‐oxide on maize yield and physiological properties under optimal irrigation and drought stress conditions17
Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables17
Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt17
Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology17
Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis17
Extraction of polysaccharides from Codonopsis pilosula by fermentation with response surface methodology17
Evaluation of in vitro antioxidant activity of okra mucilage and its antidiabetic and antihyperlipidemic effect in alloxan‐induced diabetic mice17
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
The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil17
Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles17
Evaluation of the anticancer activity and fatty acids composition of “Handal” (Citrullus colocynthis L.) seed oil, a desert plant from south Jordan17
Effect of power ultrasound on the extraction of black caraway (Carum carvi L.) and evaluation of their qualitative properties using response surface methodology17
A nondestructive testing method for soluble solid content in Korla fragrant pears based on electrical properties and artificial neural network17
Nutritional characterization and food value addition properties of dehydrated spinach powder17
Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube (Ziziphus jujuba) grown in Iran17
Chemical hazards in smoked meat and fish17
Biodegradable carboxymethyl cellulose–polyvinyl alcohol composite incorporated with GlycyrrhizaGlabra L. essential oil: Physicochemical and antibacterial features17
Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening17
Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages17
Changes in starch structures and in vitro digestion characteristics during maize (Zea mays L.) germination16
Practical long‐term storage of strawberries in refrigerated containers at ice temperature16
Polyphenolic compounds of amla prevent oxidative stress and fibrosis in the kidney and heart of 2K1C rats16
Reduced dietary acid load in U.S. vegetarian adults: Results from the National Health and Nutrition Examination Survey16
Impact of roasting on the phenolic and volatile compounds in coffee beans16
Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.)16
Greener pathway toward the synthesis of lichen‐based ZnO@TiO2@SiO2 and Fe3O4@SiO2 nanocomposites and investigation of their biological activities16
In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity16
Effects of different pretreatment methods on the drying characteristics and quality of potatoes16
Fermented Dendrobium officinale polysaccharides protect UVA‐induced photoaging of human skin fibroblasts16
Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption16
Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears16
Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics16
Application of the Box–Behnken design for the production of soluble curcumin: Skimmed milk powder inclusion complex for improving the treatment of colorectal cancer16
Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon (Momordica charantia L.)16
Occurrence and antimicrobial resistance of Salmonella isolated from retail meats in Anhui, China16
Research advances on sake rice, koji, and sake yeast: A review16
Food hazards on the European Union market: The data analysis of the Rapid Alert System for Food and Feed16
Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars16
Eggshell membrane powder lowers plasma triglyceride and liver total cholesterol by modulating gut microbiota and accelerating lipid metabolism in high‐fat diet‐fed mice16
Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour16
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