Foods

Article	Citations
Use of Anthracophyllum discolor and Stereum hirsutum as a Suitable Strategy for Delignification and Phenolic Removal of Olive Mill Solid Waste	485
Immunomodulatory Effects of Polysaccharides from Porphyra haitanensis in Hydrocortisone-Induced Immunocompromised Mice	284
Chemometric Classification and Bioactivity Correlation of Black Instant Coffee and Coffee Bean Extract by Chlorogenic Acid Profiling	283
Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose	254
Red Cabbage Modulates Composition and Co-Occurrence Networks of Gut Microbiota in a Rodent Diet-Induced Obesity Model	251
Genetic Diversity and Potential Virulence of Listeria monocytogenes Isolates Originating from Polish Artisanal Cheeses	241
Think Yourself Slim? Assessing the Satiation Efficacy of Imagined Eating	238
Quantitative Methods for the Prioritization of Foods Implicated in the Transmission of Hepatititis E to Humans in Italy	227
Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp	224
In Vivo Tissue Distribution and Pharmacokinetics of FITC-Labelled Hizikia fusiforme Polyphenol–Polysaccharide Complex in Mice	212
Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia	211
Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress	208
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters	198
Flexible Sensing Enabled Nondestructive Detection on Viability/Quality of Live Edible Oyster	194
Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation	193
Prospective Randomized, Double-Blind, Placebo-Controlled Study of a Standardized Oral Pomegranate Extract on the Gut Microbiome and Short-Chain Fatty Acids	168
A Black Sticky Rice-Derived Functional Ingredient Improves Anxiety, Depression, and Stress Perception in Adult Volunteers	165
Anticholinesterase Activity and Bioactive Compound Profiling of Six Hop (Humulus lupulus L.) Varieties	164
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	154
Novel Processing Technology of Dairy Products	152
A Hedonic Analysis of Processed Tomato Prices Using Italian Regional Markets Data	146
Metabolomics Reveals the Response Mechanisms of Potato Tubers to Light Exposure and Wounding during Storage and Cooking Processes	145
Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins	141
Who Cares about Biogenic Amines?	139
Sustainable Development Solutions: Growing and Processing Raspberries on Lithuanian Farms	138

Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	135
Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction	130
Morin Treatment Delays the Ripening and Senescence of Postharvest Mango Fruits	129
Canavanine Content Quantification in Processed Bitter Vetch (Vicia ervilia) and Its Application as Flour in Breads: An Analysis of Nutritional and Sensory Attributes	128
Consumers’ Segmentation Influences Acceptance and Preferences of Cheeses with Sanitary Inspection and Artisanal Seals	124
A Systematic Review on the Antimicrobial Properties of Mediterranean Wild Edible Plants: We Still Know Too Little about Them, but What We Do Know Makes Persistent Investigation Worthwhile	123
Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality	122
Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage	120
Comparative Analysis of Individual Carotenoid Profiles in Yellow- and White-Fleshed Potatoes (Solanum tuberosum L.) During Tuber Development	119
Towards the Use of Natural Compounds for Crop Protection and Food Safety	119
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice	117
Allergenicity Alleviation of Bee Pollen by Enzymatic Hydrolysis: Regulation in Mice Allergic Mediators, Metabolism, and Gut Microbiota	113
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality	113
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	112
Extending the Storage Time of Clanis bilineata tsingtauica (Lepidoptera; Sphingidae) Eggs through Variable-Temperature Cold Storage	112
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	112
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough	111
Measuring Social Sustainability in the Italian Agri-Food Sector: Proposed Key Performance Indicators	110
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method	110
Non-Covalent Interaction of Folic Acid and 5-Methyltetrahydrofolate with Caseinates Improves the Folates Stability Studied by Multi-Spectroscopic Analysis and Molecular Docking	110
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	109
Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage	107
Preparation and Characterization of Aronia melanocarpa/Gellan Gum/Pea Protein/Chitosan Bilayer Films	107
Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag	107
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread	105
Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security	105
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi	105
Effects of Daily Ingestion of Two SunGold Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A Randomized, Cross-Over, Exploratory Intervention Study	104
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	104
Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (Passiflora edulis) Juice during Refrigerated Storage	103
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough	103
Simulation of Fluid Flow during Egg Pickling under Different Inlet and Outlet Conditions in a Pulsed Pressure Tank with Liquid Circulation	103
Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils	102
Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Matricaria chamomilla-Enriched Wheat Bread	101
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	100
Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition	100
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation	99
Comparative Analysis of Pretreatment Methods for Processing Bulk Flax and Hemp Oilseeds Under Uniaxial Compression	98
Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna	97
The Integrated Analysis of miRNome and Degradome Sequencing Reveals the Regulatory Mechanisms of Seed Development and Oil Biosynthesis in Pecan (Carya illinoinensis)	97
Multiple Organic Contaminants Determination Including Multiclass of Pesticides, Polychlorinated Biphenyls, and Brominated Flame Retardants in Portuguese Kiwano Fruits by Gas Chromatography	97
Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy	96
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota	95
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread	95
Sunflower and Palm Kernel Meal Present Bioaccessible Compounds after Digestion with Antioxidant Activity	94
Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)	94
Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals: Underlying Mechanisms and Nutritional Mitigation Strategies	93
Screening and Characteristics Analysis of Polysaccharides from Orah Mandarin (Citrus reticulata cv. Orah)	93
Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes	93
Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction	92

Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact	92
Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing	91
Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes	91
Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model	90
Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics	90
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters	88
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites	88
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment	88
Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells	87
HRMAS-NMR-Based Metabolomics Approach to Discover Key Differences in Cow and Goat Milk Yoghurt Metabolomes	87
Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice (Oryza sativa)	87
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice	87
Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese	87
Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)	85
A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas	85
Biochemical Characterization of Novel GH6 Endoglucanase from Myxococcus sp. B6-1 and Its Effects on Agricultural Straws Saccharification	85
Clean Label Approaches in Cheese Production: Where Are We?	85
Polyphenolics from Syzygium brachythyrsum Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation	85
Characterization of Anthocyanins Including Acetylated Glycosides from Highbush Blueberry (Vaccinium corymbosum L.) Cultivated in Korea Based on UPLC-DAD-QToF/MS and UPLC-Qtrap-MS/MS	84
Mechanistic Insights of Polyphenolic Compounds from Rosemary Bound to Their Protein Targets Obtained by Molecular Dynamics Simulations and Free-Energy Calculations	84
Visual Monitoring of Fatty Acid Degradation during Green Tea Storage by Hyperspectral Imaging	83
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine	83
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings	83
Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2	83
Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display	83
Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging	83
The Role of Probiotics in Modulating the Gut Microbiome in Alzheimer’s Disease: A Review	82
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt	82
Volatile Compositions of Panax ginseng and Panax quinquifolium Grown for Different Cultivation Years	82
Ratiometric Fluorescent Probes Based on Isosteviol with Identification of Maleic Acid in Starchy Foods	82
Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice	81
Correction: Zhang et al. Fucoidan from Laminaria japonica Ameliorates Type 2 Diabetes Mellitus in Association with Modulation of Gut Microbiota and Metabolites in Streptozocin-Treated Mice. Foods 2023	79
Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality	79
High-Throughput Determination of Multiclass Chemical Hazards in Poultry Muscles and Eggs Using UPLC–MS/MS	79
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu	78
Citrus Carotenoid Extracts Exert Anticancer Effects through Anti-Proliferation, Oxidative Stress, and Mitochondrial-Dependent Apoptosis in MCF-7 Cells	78
Improving the Efficiency of Viability-qPCR with Lactic Acid Enhancer for the Selective Detection of Live Pathogens in Foods	77
Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing	77
Variation in Flavonoid Compounds, Volatiles and Yield Related Traits in Different Iranian Rosa damascena Mill. Cultivars Based on SPME Arrow and LC-MS/MS	77
Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC–MS Analysis	77
Evaluation of MEMS NIR Spectrometers for On-Farm Analysis of Raw Milk Composition	77
Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas	76
Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits	76
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products	76
The Effect of Non-Thermal Processing on the Fate of Pathogenic Bacteria and Hidden Hazardous Risks	76
Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour	76
Analysis of Volatile Compounds during Food Fermentation	75
Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries	75
Residue Behavior of Methoxyfenozide and Pymetrozine in Chinese Cabbage and Their Health Risk Assessment	75
Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid	74
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat	73
Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts	73
Selective Recovery of Polyphenols from Discarded Blueberries (Vaccinium corymbosum L.) Using Hot Pressurized Liquid Extraction Combined with Isopropanol as an Environmentally Friendly Solvent	73
Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products	72
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk	72
Effects of Culinary Procedures on Concentrations and Bioaccessibility of Cu, Zn, and As in Different Food Ingredients	72
Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?	72
Assessment of Exposure to Aluminum through Consumption of Noodle Products	72
Consumers’ Attitude towards Sustainability in Italy: Process of Validation of a Duly Designed Questionnaire	72
Food Safety Knowledge among Professional Food Handlers in Slovenia: The Results of a Nation-Wide Survey	71
Raman Spectroscopic Study of Five Typical Plasticizers Based on DFT and HF Theoretical Calculation	71
Nature Ambience in a Lunch Restaurant Has the Potential to Evoke Positive Emotions, Reduce Stress, and Support Healthy Food Choices and Sustainable Behavior: A Field Experiment among Finnish Customers	71
The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain	70
Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate	70
Relationship between Chalkiness and the Structural and Physicochemical Properties of Rice Starch at Different Nighttime Temperatures during the Early Grain-Filling Stage	70
Solid or Liquid Food—The Intention to Eat Different Foods under Negative Emotions	70
Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis	70
The Impact of Social Capital on Socially Responsible Supply Chain Performance: The Moderating Role of Supply Chain Transparency	70
Unpacking the Influence of Visual Density on Pizza Packaging: Sensory Expectations and Purchase Intentions	70
Deep Eutectic Solvents-Based Ultrasound-Assisted Extraction of Antioxidants from Kudingcha (llex kudingcha C.J. Tseng): Process Optimization and Comparison with Other Methods	69
Electrospun Gelatin/Dextran Nanofibers from W/W Emulsions: Improving Probiotic Stability Under Thermal and Gastrointestinal Stress	69
Is the Behavioural Gender Gap Decreasing? Evidence from Food Consumption in Swiss Single-Person Households	69
The Influence of Food Names with Different Levels of Concreteness on Evaluations of Food Deliciousness and Healthiness	69
Discrimination of Stressed and Non-Stressed Food-Related Bacteria Using Raman-Microspectroscopy	69
Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer	69
Correction: Starkute et al. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Produc	69
Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi	69
Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients	69
Isoflavone Content and Nutritional-Related Properties of Debittered Seeds from Two Andean Lupin (Lupinus mutabilis Sweet) Ecotypes Propagated in Two Soils	69
Valorization of Agricultural By-Products (Fragaria vesca) through the Production of Value-Added Micro/Nanostructures Using Electrohydrodynamic Techniques	68

Novel Thermostable Heparinase Based on the Genome of Bacteroides Isolated from Human Gut Microbiota	68
Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources	67
Influence of Auricularia cornea Polysaccharide Coating on the Stability and Antioxidant Activity of Liposomes Ginsenoside Rh2	67
Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), a	67
Lactiplantibacillus plantarum S1 as a Novel Dual-Functional Probiotic Strain for High-Efficiency Organoselenium Biotransformation in Functional Food Development	67
Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students	67
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	66
Comparative Analysis of Phytochemical Profiles and Antioxidant Activities between Sweet and Sour Wampee (Clausena lansium) Fruits	66
The Connection Between Socioeconomic Factors and Dietary Habits of Children with Down Syndrome in Croatia	66
Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork	66
The Effects of Daily Consumption of Functionalized Yogurts with Sacha Inchi Oil and Interspecific Hybrid Palm Oil on the Lipid Profile and ApoB/ApoA1 Ratio of Healthy Adult Subjects	66
A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace	66
Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response Surface Methodology	66
Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator	65
Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (Doryteuthis gahi) By-Products Captured at Different Seasons	65
Metal–Phenolic Network-Directed Coating of Lactobacillus plantarum: A Promising Strategy to Increase Stability	65
Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)	65
Combined Effect of an Active AgIon® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef	65
Factors Influencing Consumer Behavior and Purchasing Decisions Regarding Mud Crabs (Scylla paramamosain) in the Major Cities of Vietnam	65
Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate	64
Optimization of Extraction Process, Preliminary Characterization and Safety Study of Crude Polysaccharides from Morindae Officinalis Radix	64
1H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation	64
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria	64
Sustainable Consumption: Will They Buy It Again? Factors Influencing the Intention to Repurchase Organic Food Grain	64
Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product	63
Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory Activities	63
Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom	63
Dietary Vegetable Powders Modulate Immune Homeostasis and Intestinal Microbiota in Mice	63
Polyphenols in Agricultural Grassland Crops and Their Health-Promoting Activities—A Review	63
Validation of a Real-Time PCR Assay for Identification of Fresh and Processed Carica papaya Botanical Material: Using Synthetic DNA to Supplement Specificity Evaluation	63
Untargeted Metabolomics on Skin Mucus Extract of Channa argus against Staphylococcus aureus: Antimicrobial Activity and Mechanism	63
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking	62
Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham	62
Microencapsulation by Complex Coacervation of Lavender Oil Obtained by Steam Distillation at Semi-Industrial Scale	62
Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine	62
Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed	62
Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging	62
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation	62
Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes	62
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)	62
Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp	62
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France	62
Understanding Hyperuricemia: Pathogenesis, Potential Therapeutic Role of Bioactive Peptides, and Assessing Bioactive Peptide Advantages and Challenges	61
Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate	61
Where Do Milk Microbes Originate? Traceability of Microbial Community Structure in Raw Milk	61
The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium	61
External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice	61
Application of Bioactive Coatings with Killer Yeasts to Control Post-Harvest Apple Decay Caused by Botrytis cinerea and Penicillium italicum	61
Research Progresses on the Physiological and Pharmacological Benefits of Microalgae-Derived Biomolecules	60
Intelligent Rapid Detection Techniques for Low-Content Components in Fruits and Vegetables: A Comprehensive Review	60
How Does Income Heterogeneity Affect Future Perspectives on Food Consumption? Empirical Evidence from Urban China	60
Simultaneous Screening of 322 Residual Pesticides in Fruits and Vegetables Using GC-MS/MS and Deterministic Health Risk Assessments	60
Microbial Diversity Associated with the Cabernet Sauvignon Carposphere (Fruit Surface) from Eight Vineyards in Henan Province, China	60
Insights into the Metabolomic Diversity of Latilactobacillus sakei	60
Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method	60
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound	60
Effects of Different Packaging Types and Storage Periods on Physicochemical and Antioxidant Properties of Honeys	59
Synergistic Effects and Kinetic Analysis in Co-Pyrolysis of Peanut Shells and Polypropylene	59
Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices	59
Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis	59
Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage	59
Production of Indigo by Recombinant Escherichia coli with Expression of Monooxygenase, Tryptophanase, and Molecular Chaperone	59
Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels	59
Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters	58
Metagenomic and Untargeted Metabolomic Analysis of the Effect of Sporisorium reilianum Polysaccharide on Improving Obesity	58
Prevalence of Aflatoxins in Camel Milk from the Arabian Peninsula and North Africa: A Reduction Approach Using Probiotic Strains	58
Acrylamide in Baby Foods: A Probabilistic Exposure Assessment	58
Melatonin Treatment Improves Postharvest Preservation and Resistance of Guava Fruit (Psidium guajava L.)	58
Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine	58
Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce	58
Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes	58
Use of Cocktail of Bacteriophage for Salmonella Typhimurium Control in Chicken Meat	58
Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies	57
The ‘Nigerian Diet’ and Its Evolution: Review of the Existing Literature and Household Survey Data	57
Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System	57
Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases	57
Bio Discarded from Waste to Resource	57
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	57
Food Security in China: A Brief View of Rice Production in Recent 20 Years	57
Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses	57
Human Adult Microbiota in a Static Colon Model: AhR Transcriptional Activity at the Crossroads of Host–Microbe Interaction	57
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products	57
Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market	57
Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu	57
Punicic Acid and Its Role in the Prevention of Neurological Disorders: A Review	57
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications	56
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review	56
Curcumin Suppresses Lead-Induced Inflammation and Memory Loss in Mouse Model and In Silico Molecular Docking	56
Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts	56
Epicatechin Gallate as Xanthine Oxidase Inhibitor: Inhibitory Kinetics, Binding Characteristics, Synergistic Inhibition, and Action Mechanism	56
Authentication of Argan (Argania spinosa L.) Oil Using Novel DNA-Based Approaches: Detection of Olive and Soybean Oils as Potential Adulterants	56
Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception	56
High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties	55
Network Pharmacology and Molecular Docking Analysis of Active Compounds in Tualang Honey against Atherosclerosis	55
Accurate Identification and Quantification of Chinese Yam Powder Adulteration Using Laser-Induced Breakdown Spectroscopy	55