Food Bioscience

Article	Citations
The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review	238
Edible films from chitosan-gelatin: Physical properties and food packaging application	129
Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens	118
Application of anthocyanin as a color indicator in gelatin films	113
Tannins as an alternative to antibiotics	105
Nutritional and biological characteristics of the date palm fruit (Phoenix dactylifera L.) – A review	83
Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities	73
Natural antioxidants-based edible active food packaging: An overview of current advancements	70
Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms	66
Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review	63
Phlorotannins: A review on biosynthesis, chemistry and bioactivity	62
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends	62
Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review	61
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate	60
Edible coating with resveratrol loaded electrospun zein nanofibers with enhanced bioaccessibility	60
Enhancement of food shelf life with polyvinyl alcohol-chitosan nanocomposite films from bioactive Eucalyptus leaf extracts	56
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates	55
Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese	54
Organic acids production from lactic acid bacteria: A preservation approach	54
Development and characterization of chitosan-coated nanoliposomes for encapsulation of caffeine	53
Selenium transformation and selenium-rich foods	53
Decellularized spinach: An edible scaffold for laboratory-grown meat	52
Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking	52
Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges	52
Production and characterization of chitosan-fungal extract films	52

Antioxidant and antimicrobial activities of citrus essential oils from Argentina and the United States	52
Postharvest control of Penicillium expansum in fruits: A review	51
Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis	49
Development and characterization of corn starch-gelatin based edible films incorporated with mango and pineapple for active packaging	49
A comparative study: Physical, mechanical and antibacterial properties of bio-composite gelatin films as influenced by chitosan and zinc oxide nanoparticles incorporation	48
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt	48
Recent developments in probiotics: An emphasis on Bifidobacterium	48
Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability	47
Active exopolysaccharides based edible coatings enriched with red seaweed (Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage	47
Antimicrobial and antioxidant activities of natural and fermented bee pollen	47
Antimicrobial and antioxidant characterization of bioactive components from Chlorococcum minutum	47
Curcumin, casein and soy polysaccharide ternary complex nanoparticles for enhanced dispersibility, stability and oral bioavailability of curcumin	47
Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota	47
Glycerol and triethyl citrate plasticizer effects on molecular, thermal, mechanical, and barrier properties of cellulose acetate films	46
Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection	46
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish	45
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application	45
Stuffed with microplastics: Microplastic occurrence in traditional stuffed mussels sold in the Turkish market	45
Gelatins and antioxidant peptides from Skipjack tuna (Katsuwonus pelamis) skins: Purification, characterization, and cytoprotection on ultraviolet-A injured human skin fibroblasts	43
Effect of polymer blending on mechanical and barrier properties of starch-polyvinyl alcohol based biodegradable composite films	43
Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam	43
Chicken skin gelatin films with tapioca starch	42
An ecofriendly edible coating using cashew gum polysaccharide and polyvinyl alcohol	42
Microbial lipases: Propitious biocatalysts for the food industry	41
Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)	41
Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities	41
Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt	40
Plant extracts and other natural compounds as alternatives for post-harvest management of fruit fungal pathogens: A review	40
Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility	39
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products	39
Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels	39
Bioactive peptides from amaranth seed protein hydrolysates induced apoptosis and antimigratory effects in breast cancer cells	39
Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils	38
Anti-hyperglycemic and liver protective effects of flavonoids from Psidium guajava L. (guava) leaf in diabetic mice	38
Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review	38
The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products	38
Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars	38
Quality characterization of gluten free noodles enriched with chickpea protein isolate	37
The phytochemical, proximate, pharmacological, GC-MS analysis of Cyperus esculentus (Tiger nut): A fully validated approach in health, food and nutrition	37
Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review	37
Improving bread aroma using low-temperature sourdough fermentation	37
Solid-state fermentation with probiotics and mixed yeast on properties of okara	36
Antioxidant and anti-inflammatory activity of peptides from foxtail millet (Setaria italica) prolamins in HaCaT cells and RAW264.7 murine macrophages	36
The antimicrobial activity of honey and propolis extracts from the central region of Romania	36
Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut	35
Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents	35
Bioactive compounds in microalgae and their potential health benefits	35
Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions	35
Physicochemical quality parameters, antibacterial properties and cellular antioxidant activity of Polish buckwheat honey	35
Hydroxypropyl methylcellulose/microcrystalline cellulose biocomposite film incorporated with butterfly pea anthocyanin as a sustainable pH-responsive indicator for intelligent food-packaging applicati	35

Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics	34
Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples	34
Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils	34
Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits	34
Functional yogurt with strawberries and chia seeds	33
Fermentation temperature affects yogurt quality: A metabolomics study	33
Starch/agar-based functional films integrated with enoki mushroom-mediated silver nanoparticles for active packaging applications	33
Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed	33
Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil	33
In vitro probiotic characterization of Lactobacillus strains from fermented tangerine vinegar and their cholesterol degradation activity	32
Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination	32
Supercritical CO2 fluid extraction, physicochemical properties, antioxidant activities and hypoglycemic activity of polysaccharides derived from fallen Ginkgo leaves	32
A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus	32
Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/ gliadin nanoparticles in meat preservation	32
Essential oil-loaded nanostructured lipid carriers: The effects of liquid lipid type on the physicochemical properties in beverage models	32
Ultra-sonicated vacuum drying's effect on antioxidant activity, TPC, TFC and color of elephant apple slices	32
Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment	32
Development of vegan kefir fortified with Spirulina platensis	31
Biodegradable edible films of ripe banana peel and starch enriched with extract of Eriobotrya japonica leaves	31
Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films	31
Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria	31
Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review	31
Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing	31
Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin	31
Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis	31
Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun)	30
Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu	30
Immobilization and stabilization of pectinase on an activated montmorillonite support and its application in pineapple juice clarification	30
Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life	30
Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation	30
Phytochemistry and health promoting effects of Job's tears (Coix lacryma-jobi) - A critical review	30
Polysaccharides from ginger stems and leaves: Effects of dual and triple frequency ultrasound assisted extraction on structural characteristics and biological activities	30
Quercetin is a promising pancreatic lipase inhibitor in reducing fat absorption in vivo	29
Different nano-delivery systems for delivery of nutraceuticals	29
Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products	29
Developments and characteristics of craft beer production processes	29
Review of short-chain fatty acids effects on the immune system and cancer	29
Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review	29
Extraction technology impacts on the structure-function relationship between sodium alginate extracts and their in vitro prebiotic activity	29
Antarctic krill derived peptide as a nanocarrier of iron through the gastrointestinal tract	29
Cellulose nanocrystal effects on the biodegradability with alginate and crude seaweed extract nanocomposite films	29
Composition, phenolic content, antioxidant and antimicrobial activity of Pistacia atlantica subsp. kurdica hulls’ essential oil	29
Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae	29
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	28
In vitro assessment of probiotic and functional properties of Bacillus coagulans T242	28
Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance	28
Edible lecithin, stearic acid, and whey protein bigels enhance survival of probiotics during in vitro digestion	28
Bioactivity and cytotoxicity of different species of pitaya fruits – A comparative study with advanced chemometric analysis	28
Sustainable food industrial waste management through single cell protein production and characterization of protein enriched bread	28
Nutritional attributes of bovine colostrum components in human health and disease: A comprehensive review	28
Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides	28
High Fischer ratio oligopeptides from hard-shelled mussel: Preparation and hepatoprotective effect against acetaminophen-induced liver injury in mice	28
The brown seaweed Cystoseira schiffneri as a source of sodium alginate: Chemical and structural characterization, and antioxidant activities	28
Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review	28
Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages	28
Effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes	27
Interactions between tea products and wheat starch during retrogradation	27
Identification and characterization of DPP-IV inhibitory peptides from silver carp swim bladder hydrolysates	27
Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu	27
Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria	27
Nutritional, anti-nutritional and physico-functional properties of wild edible yam (Dioscorea spp.) tubers from Koraput, India	27
Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste	27
Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice	27
Chitosan/acetylated starch composite films incorporated with essential oils: Physiochemical and antimicrobial properties	27
The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments	27
Comparative genomics shows niche-specific variations of Lactobacillus plantarum strains isolated from human, Drosophila melanogaster, vegetable and dairy sources	27
Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology	27
An overview of β-carotene production: Current status and future prospects	27
Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya	27
Neuropharmacological insights of African oil palm leaf through experimental assessment in rodent behavioral model and computer-aided mechanism	26
Encapsulation of (−)-epigallocatechin-gallate (EGCG) in hordein nanoparticles	26
A novel polysaccharide from Pleurotus citrinopileatus mycelia: Structural characterization, hypoglycemic activity and mechanism	26
Omega-3 rich foods: Durum wheat spaghetti fortified with Portulaca oleracea	26
Antithrombotic properties of Spirulina extracts against platelet-activating factor and thrombin	26
Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science	25
Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening	25
Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia	25
Insights into oat polyphenols constituent against advanced glycation end products mechanism by spectroscopy and molecular interaction	25
A biopolymer-based pH indicator film for visually monitoring beef and fish spoilage	25
β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk	25

Adjustment of the structural and functional properties of okara protein by acid precipitation	25
Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars	25
Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics	25
Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect	25
Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview	25
Pancreatic lipase and cholesterol esterase inhibitory effect of Camellia nitidissima Chi flower extracts in vitro and in vivo	25
Physicochemical state and in vitro digestibility of heat treated water-soluble protein from Pacific oyster (Crassostrea gigas)	25
Microencapsulation of bioactive compounds from cornelian cherry fruits using different biopolymers with soy proteins	24
Microencapsulation of Lactobacillus rhamnosus using sesame protein isolate: Effect of encapsulation method and transglutaminase	24
Bioavailability of phenolic compounds in strawberry, raspberry and blueberry: Insights for breeding programs	24
The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast	24
Fabrication of anti-Listeria film based on bacterial cellulose and Lactobacillus sakei-derived bioactive metabolites; application in meat packaging	24
Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities	24
Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review	24
Physical properties and release kinetics of electron beam irradiated fish gelatin films with antioxidants of bamboo leaves	24
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties	24
Bioactive anti-aging agents and the identification of new anti-oxidant soybean peptides	24
Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour	24
A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health	24
Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application	24
Monitoring freshness of chicken using intelligent pH indicator packaging film composed of polyvinyl alcohol/guar gum integrated with Ipomoea coccinea extract	24
Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation	24
Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits	24
Biomarkers associated with quality and safety of fresh-cut produce	24
Development of Ficus carica Linn leaves extract incorporated chitosan films for active food packaging materials and investigation of their properties	23
Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley	23
Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01	23
Influence of freezing pretreatments on kinetics of convective air-drying and quality of grapes	23
Prebiotic properties, antioxidant activity, and acute oral toxicity of xylooligosaccharides derived enzymatically from corncob	22
Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone	22
Phenolic compounds and antioxidant and antibacterial activities of Algerian honeys	22
Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes	22
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps	22
Impact of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion peel powder	22
Investigation of chemical and biological properties of an acidic polysaccharide fraction from Pleurotus eous (Berk.) Sacc.	22
Global soil distribution, dietary access routes, bioconversion mechanisms and the human health significance of selenium: A review	22
Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant	22
Characterization of the interaction between hen egg white lysozyme and ovalbumin	22
Manuka honey, a unique mono-floral honey. A comprehensive review of its bioactives, metabolism, action mechanisms, and therapeutic merits	22
Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch	22
Inhibition efficiency of wood vinegar on grey mould of table grapes	22
Melissopalynology, antioxidant activity and multielement analysis of two types of early spring honeys from Hungary	22
Hydrophobic peptides from oyster protein hydrolysates show better zinc-chelating ability	22
Unraveling the chemical composition, antioxidant, α-amylase and α-glucosidase inhibition of Moroccan propolis	22
The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability	22
Bioactive polysaccharides from medicinal mushrooms: A review on their isolation, structural characteristics and antitumor activity	22
Polyphenolic bioactives as an emerging group of nutraceuticals for promotion of gut health: A review	21
Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple	21
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains	21
Metabolite profiling of three Opuntia ficus-indica fruit cultivars using UPLC-QTOF-MS in relation to their antioxidant potential	21
Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS	21
African honeybee royal jelly: Phytochemical contents, free radical scavenging activity, and physicochemical properties	21
Evaluation of pure antioxidative capacity of antioxidants: ESR spectroscopy of stable radicals by DPPH and ABTS assays with singular value decomposition	21
Action mode of bacteriocin BM1829 against Escherichia coli and Staphylococcus aureus	21
Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review	21
Ethylene scavenging film based on corn starch-gum acacia impregnated with sepiolite clay and its effect on quality of fresh broccoli florets	21
Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans	21
Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine	21
PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of zha-chili	21
Co-fermentation of glycerol and sugars by Clostridium beijerinckii: Enhancing the biosynthesis of 1,3-propanediol	21
A food-grade continuous electrospun fiber of hordein/chitosan with water resistance	21
Antioxidant activity and subcritical water extraction of anthocyanin from raspberry process optimization by response surface methodology	21
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing	21
Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips	20
Vegetables consumed in Brazilian cuisine as sources of bioactive amines	20
Rapid detection of total phenolics, antioxidant activity and ascorbic acid of dried apples by chemometric algorithms	20
Probiotics-based interventions for diabetes mellitus: A review	20
Natural bioactive peptides to beat exercise-induced fatigue: A review	20
Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates	20
The role of bioconversion processes to enhance bioaccessibility of polyphenols in rice	20
Characterizing microbial community and metabolites of Cantonese soy sauce	20
Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390	20
Functional properties and biological activities of peptides from zebra blenny protein hydrolysates fractionated using ultrafiltration	20
Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose	20
Assessment of a new edible film biodegradable based on starch-nystose to increase quality and the shelf life of blackberries	20
Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars	20
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles	20
Impact of cooling rates on the flavor of cooked rice during storage	20
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	20
Rosa rugosa polysaccharide attenuates alcoholic liver disease in mice through the gut-liver axis	20
Study on the barrier properties and antibacterial properties of cellulose-based multilayer coated paperboard used for fast food packaging	20
Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage	20
Screening of phenolic compounds in australian grown grapes and their potential antioxidant activities	20
Sesaminol diglucoside isolated from black sesame seed cake and its antioxidant, anti-collagenase and anti-hyaluronidase activities	20
Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds	20
Immobilization of polygalacturonase for the preparation of pectic oligosaccharides from mango peel wastes and assessment of their antibacterial activities	19
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation	19
Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W	19
Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20	19
Phenolic extraction from grape (Vitis vinifera) seed via enzyme and microwave co-assisted salting-out extraction	19
Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review	19
Controlled release and antibacterial activity of nanofibers loaded with basil essential oil-encapsulated cationic liposomes against Listeria monocytogenes	19
Plantago lanceolata as a source of health-beneficial phytochemicals: Phenolics profile and antioxidant capacity	19
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion	19
Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition	19