Food Bioscience

Article	Citations
Edible films from chitosan-gelatin: Physical properties and food packaging application	164
Tannins as an alternative to antibiotics	156
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends	111
Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review	98
Organic acids production from lactic acid bacteria: A preservation approach	94
Natural antioxidants-based edible active food packaging: An overview of current advancements	88
Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review	80
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products	79
Recent developments in probiotics: An emphasis on Bifidobacterium	75
Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms	73
Phlorotannins: A review on biosynthesis, chemistry and bioactivity	71
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate	70
Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges	70
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates	70
Selenium transformation and selenium-rich foods	68
Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese	66
Decellularized spinach: An edible scaffold for laboratory-grown meat	66
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application	66
Development and characterization of chitosan-coated nanoliposomes for encapsulation of caffeine	65
Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking	65
Effect of polymer blending on mechanical and barrier properties of starch-polyvinyl alcohol based biodegradable composite films	63
Development and characterization of corn starch-gelatin based edible films incorporated with mango and pineapple for active packaging	63
A comparative study: Physical, mechanical and antibacterial properties of bio-composite gelatin films as influenced by chitosan and zinc oxide nanoparticles incorporation	62
Glycerol and triethyl citrate plasticizer effects on molecular, thermal, mechanical, and barrier properties of cellulose acetate films	60
The phytochemical, proximate, pharmacological, GC-MS analysis of Cyperus esculentus (Tiger nut): A fully validated approach in health, food and nutrition	59

Microbial lipases: Propitious biocatalysts for the food industry	58
Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation	58
Gelatins and antioxidant peptides from Skipjack tuna (Katsuwonus pelamis) skins: Purification, characterization, and cytoprotection on ultraviolet-A injured human skin fibroblasts	58
Plant extracts and other natural compounds as alternatives for post-harvest management of fruit fungal pathogens: A review	55
Bioactive compounds in microalgae and their potential health benefits	53
Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota	52
Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review	52
Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels	51
Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review	51
Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities	50
The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products	50
Monitoring freshness of chicken using intelligent pH indicator packaging film composed of polyvinyl alcohol/guar gum integrated with Ipomoea coccinea extract	49
Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils	48
Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents	48
Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility	48
Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)	48
Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt	47
Hydroxypropyl methylcellulose/microcrystalline cellulose biocomposite film incorporated with butterfly pea anthocyanin as a sustainable pH-responsive indicator for intelligent food-packaging applicati	47
Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars	46
Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review	45
Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits	45
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties	44
Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review	44
Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples	43
High Fischer ratio oligopeptides from hard-shelled mussel: Preparation and hepatoprotective effect against acetaminophen-induced liver injury in mice	43
Starch/agar-based functional films integrated with enoki mushroom-mediated silver nanoparticles for active packaging applications	43
Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics	43
Identification and characterization of DPP-IV inhibitory peptides from silver carp swim bladder hydrolysates	43
Sustainable food industrial waste management through single cell protein production and characterization of protein enriched bread	42
Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin	42
Development of vegan kefir fortified with Spirulina platensis	42
Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis	42
Fermentation temperature affects yogurt quality: A metabolomics study	42
Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria	42
Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life	41
Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination	40
Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance	40
Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review	40
Supercritical CO2 fluid extraction, physicochemical properties, antioxidant activities and hypoglycemic activity of polysaccharides derived from fallen Ginkgo leaves	39
In vitro probiotic characterization of Lactobacillus strains from fermented tangerine vinegar and their cholesterol degradation activity	39
The antimicrobial activity of honey and propolis extracts from the central region of Romania	39
Effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes	38
Supercritical fluid extraction of bioactives from fruit waste and its therapeutic potential	38
Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed	38
Ultrasound-assisted extraction of pectin from Citrus limetta peels: Optimization, characterization, and its comparison with commercial pectin	38
The brown seaweed Cystoseira schiffneri as a source of sodium alginate: Chemical and structural characterization, and antioxidant activities	38
Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut	38
Different nano-delivery systems for delivery of nutraceuticals	37
Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment	37
Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae	37

Biodegradable edible films of ripe banana peel and starch enriched with extract of Eriobotrya japonica leaves	37
Chitosan/acetylated starch composite films incorporated with essential oils: Physiochemical and antimicrobial properties	37
Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste	36
Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review	36
Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour	36
Cellulose nanocrystal effects on the biodegradability with alginate and crude seaweed extract nanocomposite films	36
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation	36
Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation	36
Bioactivity and cytotoxicity of different species of pitaya fruits – A comparative study with advanced chemometric analysis	36
Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products	35
Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu	35
Polysaccharides from ginger stems and leaves: Effects of dual and triple frequency ultrasound assisted extraction on structural characteristics and biological activities	35
Hydrophobic peptides from oyster protein hydrolysates show better zinc-chelating ability	35
Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun)	35
Bioactive polysaccharides from medicinal mushrooms: A review on their isolation, structural characteristics and antitumor activity	35
Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages	35
Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu	35
Quercetin is a promising pancreatic lipase inhibitor in reducing fat absorption in vivo	35
Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/ gliadin nanoparticles in meat preservation	35
A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health	34
Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas	34
Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology	34
Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science	34
Plant-derived active substances incorporated as antioxidant, antibacterial or antifungal components in coatings/films for food packaging applications	34
Developments and characteristics of craft beer production processes	34
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps	34
Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms	34
Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing	34
Development of Ficus carica Linn leaves extract incorporated chitosan films for active food packaging materials and investigation of their properties	34
Microencapsulation of Lactobacillus rhamnosus using sesame protein isolate: Effect of encapsulation method and transglutaminase	34
Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone	34
A biopolymer-based pH indicator film for visually monitoring beef and fish spoilage	33
The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments	33
Review of short-chain fatty acids effects on the immune system and cancer	33
Insights into oat polyphenols constituent against advanced glycation end products mechanism by spectroscopy and molecular interaction	33
Nutritional attributes of bovine colostrum components in human health and disease: A comprehensive review	33
Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars	33
Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria	32
Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides	32
Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder	32
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS	32
Edible lecithin, stearic acid, and whey protein bigels enhance survival of probiotics during in vitro digestion	32
Phenolic compounds and antioxidant and antibacterial activities of Algerian honeys	32
The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability	32
Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV	32
An overview of β-carotene production: Current status and future prospects	32
Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality	31
Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits	31
Manuka honey, a unique mono-floral honey. A comprehensive review of its bioactives, metabolism, action mechanisms, and therapeutic merits	31
Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect	31
Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch	31
Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and prop	31
Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes	30
Recent advances in biomolecule-based films and coatings for active and smart food packaging applications	30
Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley	30
Prebiotic properties, antioxidant activity, and acute oral toxicity of xylooligosaccharides derived enzymatically from corncob	30
Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview	30
Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics	30
Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review	30
Inhibition efficiency of wood vinegar on grey mould of table grapes	30
Bioactive substances and therapeutic potential of camellia oil: An overview	30
Ethnopharmacological, phytochemical and clinical studies on Fenugreek (Trigonella foenum-graecum L.)	30
Ethylene scavenging film based on corn starch-gum acacia impregnated with sepiolite clay and its effect on quality of fresh broccoli florets	30
Global soil distribution, dietary access routes, bioconversion mechanisms and the human health significance of selenium: A review	30
Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars	29
Bioactive anti-aging agents and the identification of new anti-oxidant soybean peptides	29
Fabrication of anti-Listeria film based on bacterial cellulose and Lactobacillus sakei-derived bioactive metabolites; application in meat packaging	29
Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality	29
Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice	29
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing	29
Halal and Kosher gelatin: Applications as well as detection approaches with challenges and prospects	29
Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans	29
Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation	28
Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities	28
Optimization of ultrasonic-assisted extraction of phenolic compounds from pomegranate and orange peels and their antioxidant activity in a functional drink	28
Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS	28
Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application	28
Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant	28
Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose	28
The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast	28

Influence of freezing pretreatments on kinetics of convective air-drying and quality of grapes	28
Rapid detection of total phenolics, antioxidant activity and ascorbic acid of dried apples by chemometric algorithms	27
Novel bioactive films integrated with Pickering emulsion of ginger essential oil for food packaging application	27
Evaluation of pure antioxidative capacity of antioxidants: ESR spectroscopy of stable radicals by DPPH and ABTS assays with singular value decomposition	27
A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken	27
Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecula	27
Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine	27
Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage	27
Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review	27
Study on the barrier properties and antibacterial properties of cellulose-based multilayer coated paperboard used for fast food packaging	27
Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics	27
Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple	27
Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins	27
Known and potential health benefits and mechanisms of blueberry anthocyanins: A review	26
Source of gut microbiota determines oat β-glucan degradation and short chain fatty acid-producing pathway	26
Neuropharmacological insights of African oil palm leaf through experimental assessment in rodent behavioral model and computer-aided mechanism	26
Citrus reticulata Blanco (the common mandarin) fruit: An updated review of its bioactive, extraction types, food quality, therapeutic merits, and bio-waste valorization practices to maximize its econo	26
Microencapsulation of bioactive compounds from cornelian cherry fruits using different biopolymers with soy proteins	26
Antioxidant activity and subcritical water extraction of anthocyanin from raspberry process optimization by response surface methodology	26
Unraveling the chemical composition, antioxidant, α-amylase and α-glucosidase inhibition of Moroccan propolis	26
Assessment of a new edible film biodegradable based on starch-nystose to increase quality and the shelf life of blackberries	26
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains	26
Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS	26
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice	26
Determination of fish quality parameters with low cost electronic nose	26
Screening of phenolic compounds in australian grown grapes and their potential antioxidant activities	25
Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01	25
Exploring anthocyanins, antioxidant capacity and α-glucosidase inhibition in bran and flour extracts of selected sorghum genotypes	25
Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread	25
Effects of multi-mode divergent ultrasound pretreatment on the physicochemical and functional properties of polysaccharides from Sagittaria sagittifolia L	25
Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation	25
Plant extracts as additives in biodegradable films and coatings in active food packaging	25
Bioactive compounds from mushrooms: Emerging bioresources of food and nutraceuticals	25
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles	25
Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds	25
Di-aldehyde starch crystal: A novel bio-crosslinker for strengthening the structure and physio-chemical properties of gelatin-based films	25
Polyphenolic bioactives as an emerging group of nutraceuticals for promotion of gut health: A review	25
Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates	24
High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure	24
Development of low-cost biodegradable films from corn starch and date palm pits (Phoenix dactylifera)	24
Investigation of chemical and biological properties of an acidic polysaccharide fraction from Pleurotus eous (Berk.) Sacc.	24
Phenolic extraction from grape (Vitis vinifera) seed via enzyme and microwave co-assisted salting-out extraction	24
Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition	24
Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.)	24
Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds	24
New insight into the contribution of wheat starch and gluten to frozen dough bread quality	24
Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation	24
Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390	24
Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W	24
Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment	24
Action mode of bacteriocin BM1829 against Escherichia coli and Staphylococcus aureus	24
Sour black mulberry (Morus nigra L.) causes cell death by decreasing mutant p53 expression in HT-29 human colon cancer cells	24
Zeolites for food applications: A review	24
Rosa rugosa polysaccharide attenuates alcoholic liver disease in mice through the gut-liver axis	24
Characterization of genomic, physiological, and probiotic features Lactiplantibacillus plantarum DY46 strain isolated from traditional lactic acid fermented shalgam beverage	24
Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20	23
Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread	23
Vegetables consumed in Brazilian cuisine as sources of bioactive amines	23
A review of the bioactive ingredients of berries and their applications in curing diseases	23
Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)	23
Microencapsulation of betacyanin from dragon fruit peel by complex coacervation: Physicochemical characteristics, thermal stability, and release profile of microcapsules	23
Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage	23
Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation	23
Effect of beeswax and combinations of its fractions on the oxidative stability of oleogels	23
Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes	23
Encapsulation-based technologies for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and health-promoting ingredients	23
Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review	23
Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips	23
Probiotics-based interventions for diabetes mellitus: A review	23
Spoilage microbes’ effect on freshness and IMP degradation in sturgeon fillets during chilled storage	23
Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice	23
Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice	23
Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products	23
Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis	23
Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation	23
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades	23
Antifungal activity and inhibitory mechanisms of ferulic acid against the growth of Fusarium graminearum	23
PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of zha-chili	23
Natural bioactive peptides to beat exercise-induced fatigue: A review	23
Co-fermentation of glycerol and sugars by Clostridium beijerinckii: Enhancing the biosynthesis of 1,3-propanediol	23
Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius (Hance) Chun)	22
Nitric oxide mediates γ-aminobutyric acid signaling to regulate phenolic compounds biosynthesis in soybean sprouts under NaCl stress	22
Structural characterization, antioxidant and hypolipidemic activity of Grifola frondosa polysaccharides in novel submerged cultivation	22
Characterizing microbial community and metabolites of Cantonese soy sauce	22
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review	22
Recent trends and technical advancements in biosensors and their emerging applications in food and bioscience	22
Exploring potentials of antioxidative, anti-inflammatory activities and production of bioactive peptides in lactic fermented camel milk	22
The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit	22
Mass spectrometry-based metabolites profiling of nutrients and anti-nutrients in major legume sprouts	22
Extraction of ferulic acid and feruloylated arabinoxylo-oligosaccharides from wheat bran using pressurized hot water	22
Development of cellulose-based prebiotic fiber from banana peel by enzymatic hydrolysis	22
Effect of pea milk preparation on the quality of non-dairy yoghurts	22
Characterization of physically stable oleogels transporting active substances rich in resveratrol	22
Nano-encapsulation of pomegranate (Punica granatum L.) peel extract and evaluation of its antimicrobial properties on coated chicken meat	22
Lutein transport systems loaded with rice protein-based self-assembled nanoparticles	22