Foods

Article	Citations
Chemometric Classification and Bioactivity Correlation of Black Instant Coffee and Coffee Bean Extract by Chlorogenic Acid Profiling	500
Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose	303
Red Cabbage Modulates Composition and Co-Occurrence Networks of Gut Microbiota in a Rodent Diet-Induced Obesity Model	296
Think Yourself Slim? Assessing the Satiation Efficacy of Imagined Eating	267
Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp	264
Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia	252
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters	244
Flexible Sensing Enabled Nondestructive Detection on Viability/Quality of Live Edible Oyster	238
Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation	234
A Black Sticky Rice-Derived Functional Ingredient Improves Anxiety, Depression, and Stress Perception in Adult Volunteers	221
Anticholinesterase Activity and Bioactive Compound Profiling of Six Hop (Humulus lupulus L.) Varieties	220
Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage	220
Comparative Analysis of Individual Carotenoid Profiles in Yellow- and White-Fleshed Potatoes (Solanum tuberosum L.) During Tuber Development	211
Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality	207
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	204
Novel Processing Technology of Dairy Products	175
A Hedonic Analysis of Processed Tomato Prices Using Italian Regional Markets Data	171
Metabolomics Reveals the Response Mechanisms of Potato Tubers to Light Exposure and Wounding during Storage and Cooking Processes	170
Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins	162
Who Cares about Biogenic Amines?	159
Sustainable Development Solutions: Growing and Processing Raspberries on Lithuanian Farms	156
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	152
Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction	151
Canavanine Content Quantification in Processed Bitter Vetch (Vicia ervilia) and Its Application as Flour in Breads: An Analysis of Nutritional and Sensory Attributes	148
Consumers’ Segmentation Influences Acceptance and Preferences of Cheeses with Sanitary Inspection and Artisanal Seals	142

Use of Anthracophyllum discolor and Stereum hirsutum as a Suitable Strategy for Delignification and Phenolic Removal of Olive Mill Solid Waste	139
Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS	138
Immunomodulatory Effects of Polysaccharides from Porphyra haitanensis in Hydrocortisone-Induced Immunocompromised Mice	138
Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative	137
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation	135
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	130
Comparative Analysis of Pretreatment Methods for Processing Bulk Flax and Hemp Oilseeds Under Uniaxial Compression	126
Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef	126
Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand	124
Bioactive Properties of Persea americana Peel Extract and Their Role in Hypercholesterolemia Management and Cardiovascular Health	124
Unveiling Adulterated Cheese: A 1H-NMR-Based Lipidomic Approach	124
Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact	124
Biocontrol and Nanotechnology Strategies for Postharvest Disease Management in Fruits and Vegetables: A Comprehensive Review	119
Effects of Incorporation of Essential Oils in the Jersey Cow Diet on the Quality of Produced Dairy Products (Milk, Cream, and Colonial Cheese)	119
Fucoidan from Laminaria japonica Ameliorates Type 2 Diabetes Mellitus in Association with Modulation of Gut Microbiota and Metabolites in Streptozocin-Treated Mice	118
Liposome-Based Encapsulation of Extract from Wild Thyme (Thymus serpyllum L.) Tea Processing Residues for Delivery of Polyphenols	117
Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)	117
Ultrasound-Optimized Extraction and Multi-Target Mechanistic Analysis of Antioxidant and Hypoglycemic Effects of Amomum villosum Essential Oil	115
Occurrence of Aspergillus and Penicillium Species, Accumulation of Fungal Secondary Metabolites, and qPCR Detection of Potential Aflatoxigenic Aspergillus Species in Chickpea (Cicer arietinum L.) Seed	114
Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree	114
Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model	112
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	111
Optimisation of an Industrial Optical Sorter of Legumes for Gluten-Free Production Using Hyperspectral Imaging Techniques	111
Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications	111
Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review	111
Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges	110
Poverty, Household Structure and Consumption of Foods Away from Home in Peru in 2019: A Cross-Sectional Study	108
Design and Characterization of a Novel Hapten and Preparation of Monoclonal Antibody for Detecting Atrazine	107
Recent Developments in the Viscosity Modeling of Concentrated Monodisperse Emulsions	107
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice	106
Towards the Use of Natural Compounds for Crop Protection and Food Safety	106
Extending the Storage Time of Clanis bilineata tsingtauica (Lepidoptera; Sphingidae) Eggs through Variable-Temperature Cold Storage	105
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough	104
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	104
Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition	104
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	104
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method	103
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	102
Non-Covalent Interaction of Folic Acid and 5-Methyltetrahydrofolate with Caseinates Improves the Folates Stability Studied by Multi-Spectroscopic Analysis and Molecular Docking	102
Measuring Social Sustainability in the Italian Agri-Food Sector: Proposed Key Performance Indicators	102
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi	100
Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security	100
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	98
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread	98
Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (Passiflora edulis) Juice during Refrigerated Storage	97
Effects of Daily Ingestion of Two SunGold Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A Randomized, Cross-Over, Exploratory Intervention Study	97
Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing	96
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough	96
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	96
Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna	96

Screening and Characteristics Analysis of Polysaccharides from Orah Mandarin (Citrus reticulata cv. Orah)	95
Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes	95
Sunflower and Palm Kernel Meal Present Bioaccessible Compounds after Digestion with Antioxidant Activity	94
The Integrated Analysis of miRNome and Degradome Sequencing Reveals the Regulatory Mechanisms of Seed Development and Oil Biosynthesis in Pecan (Carya illinoinensis)	93
Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases	92
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review	92
Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses	91
Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation	91
Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts	91
Accurate Identification and Quantification of Chinese Yam Powder Adulteration Using Laser-Induced Breakdown Spectroscopy	90
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment	90
Acrylamide in Baby Foods: A Probabilistic Exposure Assessment	90
Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review	90
Dietary Polysaccharides Exert Anti-Fatigue Functions via the Gut-Muscle Axis: Advances and Prospectives	89
Assessing Risks and Innovating Traceability in Campania’s Illegal Mussel Sale: A One Health Perspective	89
The Effect of Pressure–Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage	88
Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides	88
Changes in the VOC of Fruits at Different Refrigeration Stages of ‘Ruixue’ and the Participation of Carboxylesterase MdCXE20 in the Catabolism of Volatile Esters	87
Colorimetric Chemosensor Based on Fe3O4 Magnetic Molecularly Imprinted Nanoparticles for Highly Selective and Sensitive Detection of Norfloxacin in Milk	87
Exploring Social Media to Understand Perceptions of Milk Quality among Farmers, Processors, and Citizen-Consumers	87
Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings	87
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts	87
Green Purchase Behaviour Gap: The Effect of Past Behaviour on Green Food Product Purchase Intentions among Individual Consumers	86
Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate	85
Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product	85
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria	85
Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory Activities	84
Polyphenols in Agricultural Grassland Crops and Their Health-Promoting Activities—A Review	84
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking	83
Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes	82
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation	81
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France	81
Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom	81
Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine	81
Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham	80
Validation of a Real-Time PCR Assay for Identification of Fresh and Processed Carica papaya Botanical Material: Using Synthetic DNA to Supplement Specificity Evaluation	80
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)	80
Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging	80
How Does Income Heterogeneity Affect Future Perspectives on Food Consumption? Empirical Evidence from Urban China	79
Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices	79
The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium	79
Where Do Milk Microbes Originate? Traceability of Microbial Community Structure in Raw Milk	79
Application of Bioactive Coatings with Killer Yeasts to Control Post-Harvest Apple Decay Caused by Botrytis cinerea and Penicillium italicum	78
Microbial Diversity Associated with the Cabernet Sauvignon Carposphere (Fruit Surface) from Eight Vineyards in Henan Province, China	78
Research Progresses on the Physiological and Pharmacological Benefits of Microalgae-Derived Biomolecules	77
Development of a Multienzyme Isothermal Rapid-Amplification Lateral Flow Assay for On-Site Identification of the Japanese Eel (Anguilla japonica)	76
Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes	76
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes	75
An Overview of Traditional Uses, Phytochemical Compositions and Biological Activities of Edible Fruits of European and Asian Cornus Species	75
Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine	75
Noble Metal-Based Nanocomposites for Surface-Enhanced Raman Spectroscopy Detection of Food Contaminants	75
Flavonoid-Rich Extracts from Chuju (Asteraceae Chrysanthemum L.) Alleviate the Disturbance of Glycolipid Metabolism on Type 2 Diabetic Mice via Modulating the Gut Microbiota	75
Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)	75
Rapid Identification of Adulteration in Edible Vegetable Oils Based on Low-Field Nuclear Magnetic Resonance Relaxation Fingerprints	75
Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers	74
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound	74
Metagenomic and Untargeted Metabolomic Analysis of the Effect of Sporisorium reilianum Polysaccharide on Improving Obesity	74
Oxidative Stress Response of Probiotic Strain Bifidobacterium longum subsp. longum GT15	74
Antioxidant Peptides from the Fruit Source of the Oil Crop Litsea cubeba Ameliorate FFA-Induced Oxidative Stress Injury: Based on Nrf2/Keap1 Pathway and Molecular Dynamics Simulations	74
Network Pharmacology and Molecular Docking Analysis of Active Compounds in Tualang Honey against Atherosclerosis	74
Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages	74
Effects of Viable and Heat-Inactivated Bifidobacterium longum D42 on Proliferation and Apoptosis of HT-29 Human Colon Cancer Cells	73
Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests	73
Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality	73
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites	73
Simultaneous Screening of 322 Residual Pesticides in Fruits and Vegetables Using GC-MS/MS and Deterministic Health Risk Assessments	72
Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis	71
Punicic Acid and Its Role in the Prevention of Neurological Disorders: A Review	71
Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)	71
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast	71
Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market	70
Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation	70
Human Adult Microbiota in a Static Colon Model: AhR Transcriptional Activity at the Crossroads of Host–Microbe Interaction	70
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs	70
Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System	69
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products	69
Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins	69
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	69
Synergistic Effects and Kinetic Analysis in Co-Pyrolysis of Peanut Shells and Polypropylene	69
Hepatoprotective, Lipid-Lowering and Antioxidant Effects of Mangaba Powder (Hancornia speciosa) Administered to Rats Fed a High-Fat Diet	69

Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies	69
Quality Change in Camellia Oil during Intermittent Frying	68
A Rapid Detection Method for Tomato Gray Mold Spores in Greenhouse Based on Microfluidic Chip Enrichment and Lens-Less Diffraction Image Processing	68
Intelligent Rapid Detection Techniques for Low-Content Components in Fruits and Vegetables: A Comprehensive Review	68
A Single Catalytic Endolysin Domain Plychap001: Characterization and Application to Control Vibrio parahaemolyticus and Its Biofilm Directly	67
Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters	67
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality	67
Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression	67
Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour	67
Authentication of Argan (Argania spinosa L.) Oil Using Novel DNA-Based Approaches: Detection of Olive and Soybean Oils as Potential Adulterants	67
Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment	67
Rapid and Low-Cost Detection of Millet Quality by Miniature Near-Infrared Spectroscopy and Iteratively Retaining Informative Variables	66
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	66
Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits	66
Combined Effect of an Active AgIon® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef	66
Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack	66
Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed	66
Effect of Crude Polysaccharides from Ecklonia cava Hydrolysate on Cell Proliferation and Differentiation of Hanwoo Muscle Stem Cells for Cultured Meat Production	66
Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types	66
Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt	65
The Influence of Message Framing on Consumers’ Selection of Local Food	65
Secondary Metabolites from the Genus Eurotium and Their Biological Activities	65
Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage	65
Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis	64
Enhancement of Rabbit Meat Functionality by Replacing Traditional Feed Raw Materials with Alternative and More Sustainable Freshwater Cladophora glomerata Macroalgal Biomass in Their Diets	64
Prevalence of Aflatoxins in Camel Milk from the Arabian Peninsula and North Africa: A Reduction Approach Using Probiotic Strains	64
Optimized Antibacterial Effects in a Designed Mixture of Essential Oils of Myrtus communis, Artemisia herba-alba and Thymus serpyllum for Wide Range of Applications	64
Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour	64
Extraction, Purification, Sulfated Modification, and Biological Activities of Dandelion Root Polysaccharides	64
Understanding Hyperuricemia: Pathogenesis, Potential Therapeutic Role of Bioactive Peptides, and Assessing Bioactive Peptide Advantages and Challenges	63
The Connection Between Socioeconomic Factors and Dietary Habits of Children with Down Syndrome in Croatia	63
A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace	63
Effects of Different Packaging Types and Storage Periods on Physicochemical and Antioxidant Properties of Honeys	63
Lactiplantibacillus plantarum S1 as a Novel Dual-Functional Probiotic Strain for High-Efficiency Organoselenium Biotransformation in Functional Food Development	63
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	63
A Method for Capture and Detection of Crop Airborne Disease Spores Based on Microfluidic Chips and Micro Raman Spectroscopy	63
1H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation	63
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	63
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters	62
Metal–Phenolic Network-Directed Coating of Lactobacillus plantarum: A Promising Strategy to Increase Stability	62
Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork	62
Factors Influencing Consumer Behavior and Purchasing Decisions Regarding Mud Crabs (Scylla paramamosain) in the Major Cities of Vietnam	62
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	62
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	62
Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response Surface Methodology	62
Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (Allium tuberosum Rottler)	61
Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking	61
Improving the Efficiency of Viability-qPCR with Lactic Acid Enhancer for the Selective Detection of Live Pathogens in Foods	61
Effect of Plasma-Activated Water (PAW) on the Postharvest Quality of Shepherd’s Purse (Capsella bursa-pastoris)	61
Morin Treatment Delays the Ripening and Senescence of Postharvest Mango Fruits	61
Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties	61
Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA	61
Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice	61
High-Density Fermentation of Lactobacillus plantarum P6: Enhancing Cell Viability via Sodium Alginate Enrichment	61
The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal	61
Phytochemical Analysis, α-Glucosidase and α-Amylase Inhibitory Activities and Acute Toxicity Studies of Extracts from Pomegranate (Punica granatum) Bark, a Valuable Agro-Industrial By-Product	61
Volatile Compositions of Panax ginseng and Panax quinquifolium Grown for Different Cultivation Years	60
Packaging Alters Fresh Chicken Characteristics and Volatile Profiles During Refrigerated Storage	60
Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages	60
Sustainable Consumption: Will They Buy It Again? Factors Influencing the Intention to Repurchase Organic Food Grain	60
Melatonin Treatment Improves Postharvest Preservation and Resistance of Guava Fruit (Psidium guajava L.)	60
Gen Z’s Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India, and the UK	59
The Role of Probiotics in Modulating the Gut Microbiome in Alzheimer’s Disease: A Review	59
Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars	59
Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method	59
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects	59
Machine Learning-Based Morphological Classification and Diversity Analysis of Ornamental Pumpkin Seeds	59
Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion	59
The ‘Nigerian Diet’ and Its Evolution: Review of the Existing Literature and Household Survey Data	59
Research Progress on Nanotechnology-Driven Enzyme Biosensors for Electrochemical Detection of Biological Pollution and Food Contaminants	59
Recent Advances in Polysaccharides from Cornus officinalis: Extraction, Purification, Structural Features, and Bioactivities	59
Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies	58
Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products	58
Assessment of the Stability and Nutritional Quality of Hemp Oil and Pumpkin Seed Oil Blends	58
Preparation and Characterization of Aronia melanocarpa/Gellan Gum/Pea Protein/Chitosan Bilayer Films	58
Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts	58
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt	58
Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat	58
Comparative Analysis of Phytochemical Profiles and Antioxidant Activities between Sweet and Sour Wampee (Clausena lansium) Fruits	58
Is the Behavioural Gender Gap Decreasing? Evidence from Food Consumption in Swiss Single-Person Households	57
Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound	57
A Review on Blockchain Applications in Operational Technology for Food and Agriculture Critical Infrastructure	57
Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria	57
Production of Indigo by Recombinant Escherichia coli with Expression of Monooxygenase, Tryptophanase, and Molecular Chaperone	57
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota	57
Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?	57
Dietary Vegetable Powders Modulate Immune Homeostasis and Intestinal Microbiota in Mice	57
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products	56
Multiple Organic Contaminants Determination Including Multiclass of Pesticides, Polychlorinated Biphenyls, and Brominated Flame Retardants in Portuguese Kiwano Fruits by Gas Chromatography	56
Clean Label Approaches in Cheese Production: Where Are We?	56
Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals: Underlying Mechanisms and Nutritional Mitigation Strategies	56
Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products	56
On the Assessment of Strawberries’ Shelf-Life and Quality, Based on Image Analysis, Physicochemical Methods, and Chemometrics	56
Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia	56
Latest Advances in Active Materials for Food Packaging and Their Application	56