Foods

Article	Citations
Applicability of Controllable Normal Force Platform for Study of Bacteria Removal During Dry Cleaning in Dry Food Manufacturing Environments	585
Who Cares about Biogenic Amines?	357
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	354
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	342
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	331
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	323
Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice	318
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	247
Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product	226
1H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation	225
Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas	216
Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)	210
Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review	206
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	206
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation	200
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings	197
Ratiometric Fluorescent Probes Based on Isosteviol with Identification of Maleic Acid in Starchy Foods	195
Unveiling Adulterated Cheese: A 1H-NMR-Based Lipidomic Approach	191
Discrimination Between Commercial Tomato Juices from Non-Concentrate and Concentrate Based on Their Volatile Profiles	188
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils	180
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)	175
Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response Surface Methodology	171
Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation	171
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi	168
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough	167

Chemical Fingerprinting, Aorta Endothelium Relaxation Effect, and Enzymatic Inhibition of Canelo (Drimys winteri J. R. Forst. & G. Forst, (D.C) A. Gray, Family Winteraceae) Fruits	166
Limosilactobacillus reuteri Urob-7 Alleviates Hyperuricemia by Modulating Uric Acid Metabolism Through Nucleoside Degradation and Xanthine Oxidase Inhibition	165
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	163
Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes	162
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method	157
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice	156
Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging	156
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	156
Effects of Daily Ingestion of Two SunGold Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A Randomized, Cross-Over, Exploratory Intervention Study	147
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	147
Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties	143
Novel Approaches for Controlling and Analyzing Microorganisms in Foods	143
Wheat Bran-Derived Zinc Phytate Mitigates Hepatic Inflammation and Metabolic Disorders Associated with Gut Microbiota-FXR–PGC-1α Signaling in High-Fat Diet-Fed C57BL/6J Mice	141
Green Optimization of Sesame Seed Oil Extraction via Pulsed Electric Field and Ultrasound Bath: Yield, Antioxidant Activity, Oxidative Stability, and Functional Food Potential	140
Zinc Chelates from Low-Molecular-Weight Donkey-Hide Gelatin Peptides: Preparation, Characterization, and Evaluation of In Vitro Antioxidant Activity	139
Phenolic Antioxidants in the Adriatic Halophyte Limbarda crithmoides: Variation Across Phenological Stages	136
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening	135
Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies	135
The Connection Between Socioeconomic Factors and Dietary Habits of Children with Down Syndrome in Croatia	133
Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties	131
Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS	131
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue	131
Food Security in China: A Brief View of Rice Production in Recent 20 Years	130
Relationship between Chalkiness and the Structural and Physicochemical Properties of Rice Starch at Different Nighttime Temperatures during the Early Grain-Filling Stage	130
Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed	128
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough	128
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications	126
In Vivo Tissue Distribution and Pharmacokinetics of FITC-Labelled Hizikia fusiforme Polyphenol–Polysaccharide Complex in Mice	126
The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal	126
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice	125
Surface Defect Detection of Fresh-Cut Cauliflowers Based on Convolutional Neural Network with Transfer Learning	122
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	120
Effect of Crude Polysaccharides from Ecklonia cava Hydrolysate on Cell Proliferation and Differentiation of Hanwoo Muscle Stem Cells for Cultured Meat Production	119
Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages	118
Enhancing Glucuronic Acid and Bacterial Cellulose Yield in Kombucha via Valorization of Male Jelly Fig (Ficus pumila L. var. awkeotsang)	117
Genetic Algorithm-Back Propagation Neural Network Model- and Response Surface Methodology-Based Optimization of Polysaccharide Extraction from Cinnamomum cassia Presl, Isolation, Purification and Bioa	116
Optimization of Extraction Process, Preliminary Characterization and Safety Study of Crude Polysaccharides from Morindae Officinalis Radix	113
Berberine Attenuates Glucocorticoid-Induced Bone Loss in Mice: Associated with the Gut Microbiota–Glycerophospholipid Metabolic Axis	112
Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma	110
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation	110
Genomic Insights into the Probiotic Functionality and Safety of Lactiplantibacillus pentosus Strain TBRC 20328 for Future Food Innovation	109
Metagenomic and Untargeted Metabolomic Analysis of the Effect of Sporisorium reilianum Polysaccharide on Improving Obesity	109
Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly	109
Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products	108
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing	106
Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate	105
Exploring the Interplay of Food Security, Safety, and Psychological Wellness in the COVID-19 Era: Managing Strategies for Resilience and Adaptation	105
High-Density Fermentation of Lactobacillus plantarum P6: Enhancing Cell Viability via Sodium Alginate Enrichment	104
Food Safety Knowledge among Professional Food Handlers in Slovenia: The Results of a Nation-Wide Survey	104
Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack	103

Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking	103
The Evolution of Mechanical Properties and Cellular Structure of Apples During Freeze Drying Combined with Hot Air Drying (FD-HAD) Process	103
Gold Nanoparticle-Based Colorimetric Biosensing for Foodborne Pathogen Detection	103
The Apoptosis Induction and Immunomodulating Activities of Nga-Kee-Mon (Perilla frutescens) Seed Extract	102
A Method for Capture and Detection of Crop Airborne Disease Spores Based on Microfluidic Chips and Micro Raman Spectroscopy	100
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products	99
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes	99
Gen Z’s Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India, and the UK	98
Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress	98
Oxidative Stress Response of Probiotic Strain Bifidobacterium longum subsp. longum GT15	98
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu	97
Secondary Metabolites from the Genus Eurotium and Their Biological Activities	97
Mineral Oils in Olive Oils: Background, Analytical Determination, Sources of Contamination, and Possible Mitigation Strategies	97
Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)	97
Polysaccharide from Artocarpus heterophyllus Lam. Pulp Ameliorates Cyclophosphamide-Induced Intestinal Damage by Regulating Gut Microbiota and Co-Metabolites	97
Quality Change in Camellia Oil during Intermittent Frying	97
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours	97
Citrus Carotenoid Extracts Exert Anticancer Effects through Anti-Proliferation, Oxidative Stress, and Mitochondrial-Dependent Apoptosis in MCF-7 Cells	96
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters	96
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH	96
Fucoidan from Laminaria japonica Ameliorates Type 2 Diabetes Mellitus in Association with Modulation of Gut Microbiota and Metabolites in Streptozocin-Treated Mice	95
Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef	95
Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi	95
Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts	94
Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells	94
Clean Label Approaches in Cheese Production: Where Are We?	94
Is the Behavioural Gender Gap Decreasing? Evidence from Food Consumption in Swiss Single-Person Households	94
Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes	94
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France	94
Volatile Compositions of Panax ginseng and Panax quinquifolium Grown for Different Cultivation Years	94
Selective Recovery of Polyphenols from Discarded Blueberries (Vaccinium corymbosum L.) Using Hot Pressurized Liquid Extraction Combined with Isopropanol as an Environmentally Friendly Solvent	93
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	93
Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies	93
Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag	92
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread	92
Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Matricaria chamomilla-Enriched Wheat Bread	92
The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality	92
Residue Behavior of Methoxyfenozide and Pymetrozine in Chinese Cabbage and Their Health Risk Assessment	91
The Integrated Analysis of miRNome and Degradome Sequencing Reveals the Regulatory Mechanisms of Seed Development and Oil Biosynthesis in Pecan (Carya illinoinensis)	91
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	90
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk	90
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	90
Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction	90
Dendrobium officinale Polysaccharides Better Regulate the Microbiota of Women Than Men	90
Use of K2CO3 to Obtain Products from Starch-Oil Mixtures by Extrusion	89
Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud	89
Novel Thermostable Heparinase Based on the Genome of Bacteroides Isolated from Human Gut Microbiota	89
Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters	89
Screening and Characteristics Analysis of Polysaccharides from Orah Mandarin (Citrus reticulata cv. Orah)	89
Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies	88
Consumers’ Attitude towards Sustainability in Italy: Process of Validation of a Duly Designed Questionnaire	88
Lactiplantibacillus plantarum S1 as a Novel Dual-Functional Probiotic Strain for High-Efficiency Organoselenium Biotransformation in Functional Food Development	88
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate	86
Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate	86
Feasibility Study of Combining Hyperspectral Imaging with Deep Learning for Chestnut-Quality Detection	86
Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market	86
Effects of Viable and Heat-Inactivated Bifidobacterium longum D42 on Proliferation and Apoptosis of HT-29 Human Colon Cancer Cells	86
Development of a Multienzyme Isothermal Rapid-Amplification Lateral Flow Assay for On-Site Identification of the Japanese Eel (Anguilla japonica)	86
Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits	86
Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp	85
Recent Developments in the Viscosity Modeling of Concentrated Monodisperse Emulsions	85
Latest Advances in Active Materials for Food Packaging and Their Application	85
Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC–MS Analysis	85
Green Purchase Behaviour Gap: The Effect of Past Behaviour on Green Food Product Purchase Intentions among Individual Consumers	85
Comparative Evaluation of Ultrasound-Assisted Extraction and Hydrodynamic Cavitation Under Optimized Solvent Conditions for Phenolic Recovery from Lemon By-Products	84
Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein	84
A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk	84
Functional Properties and Mechanistic Study of Native Starches as Fat Replacers in Low-Fat Pork Sausages	83
Unravelling the Interaction Mechanism Between Oryzanol and Human Serum Albumin: An Integrated Approach Using Multispectral Analysis and Molecular Simulations	83
Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception	83
Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition	83
Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages	83
Factors Influencing Consumer Behavior and Purchasing Decisions Regarding Mud Crabs (Scylla paramamosain) in the Major Cities of Vietnam	83
Effects of Cognitive Style and Evaluation Context on Hedonic and Sensory Perception of Café Latte: A Comparison of Sensory Booth, Real-Life, and Mixed Reality Environments	83
Research Progress on Nanotechnology-Driven Enzyme Biosensors for Electrochemical Detection of Biological Pollution and Food Contaminants	83
Postharvest Handling and Storage Strategies for Preserving Jujube (Ziziphus jujuba Mill.) Fruit Quality: A Review	82
Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation	82
Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu	81
Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students	81
Enhancement of Rabbit Meat Functionality by Replacing Traditional Feed Raw Materials with Alternative and More Sustainable Freshwater Cladophora glomerata Macroalgal Biomass in Their Diets	81

Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings	81
Extraction, Purification, Sulfated Modification, and Biological Activities of Dandelion Root Polysaccharides	80
Pesticides and Trace Element Residues in Honey from Northern Croatia	80
Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges	80
Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties	79
Chloride Salt Diffusion in Wet Salting Pork with NaCl-Substitute Salts	79
Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound	79
A Review on Blockchain Applications in Operational Technology for Food and Agriculture Critical Infrastructure	78
A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace	78
Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types	78
Research Progress on the Preparation and Action Mechanism of Natural Deep Eutectic Solvents and Their Application in Food	78
Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork	78
Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour	78
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	77
Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages	77
Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion	77
The ‘Nigerian Diet’ and Its Evolution: Review of the Existing Literature and Household Survey Data	77
Bioactive Components, Untargeted Metabolomics and Bioinformatics of Chaenomeles speciosa Fruit on Uric Acid-Lowering Activity Assessment	76
Exfoliated Graphite as a Solid Sorbent in Ultrasound-Assisted Dispersive Micro-Solid-Phase Extraction for Determination of Chromium and Vanadium in Herbs	76
Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective	76
Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?	76
Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative	76
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs	75
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria	75
Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality	74
Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer	74
Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality	74
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	74
Sunflower and Palm Kernel Meal Present Bioaccessible Compounds after Digestion with Antioxidant Activity	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
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	74
Prospective Randomized, Double-Blind, Placebo-Controlled Study of a Standardized Oral Pomegranate Extract on the Gut Microbiome and Short-Chain Fatty Acids	73
Inactivation of Clostridium perfringens C1 Spores by the Combination of Mild Heat and Lactic Acid	73
Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage	73
Network Pharmacology and Molecular Docking Analysis of Active Compounds in Tualang Honey against Atherosclerosis	73
Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?	73
Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture	73
The Use of Gonimbrasia belina (Westwood, 1849) and Cirina forda (Westwood, 1849) Caterpillars (Lepidoptera: Sarturniidae) as Food Sources and Income Generators in Africa	73
Microencapsulation by Complex Coacervation of Lavender Oil Obtained by Steam Distillation at Semi-Industrial Scale	72
Deep Eutectic Solvents-Based Ultrasound-Assisted Extraction of Antioxidants from Kudingcha (llex kudingcha C.J. Tseng): Process Optimization and Comparison with Other Methods	72
Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate	72
Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing	72
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts	72
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan	72
Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes	71
Effects of Different Packaging Types and Storage Periods on Physicochemical and Antioxidant Properties of Honeys	71
Red Cabbage Modulates Composition and Co-Occurrence Networks of Gut Microbiota in a Rodent Diet-Induced Obesity Model	71
Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review	71
Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork	71
Advances in Nanozyme Catalysis for Food Safety Detection: A Comprehensive Review on Progress and Challenges	70
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers	70
Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy	70
Maca (Lepidium meyenii) as a Functional Food and Dietary Supplement: A Review on Analytical Studies	70
On the Assessment of Strawberries’ Shelf-Life and Quality, Based on Image Analysis, Physicochemical Methods, and Chemometrics	70
pH Effect on the Structure, Rheology, and Electrospinning of Maize Zein	69
Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)	69
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	69
Production of Indigo by Recombinant Escherichia coli with Expression of Monooxygenase, Tryptophanase, and Molecular Chaperone	69
Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage	69
Electrospun Gelatin/Dextran Nanofibers from W/W Emulsions: Improving Probiotic Stability Under Thermal and Gastrointestinal Stress	69
Optimisation of an Industrial Optical Sorter of Legumes for Gluten-Free Production Using Hyperspectral Imaging Techniques	69
Urea-Reassembled Soy Lipophilic Protein Nanoparticles for Resveratrol Delivery: Structure, Interfaces, and Digestion	69
Physical Treatments Modified the Functionality of Carrot Pomace	68
Anti-Aging Effect of Agrocybe aegerita Polysaccharide through Regulation of Oxidative Stress and Gut Microbiota	68
Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market	68
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review	68
Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS	68
The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium	68
Monitoring of Chlorpyrifos Residues in Corn Oil Based on Raman Spectral Deep-Learning Model	68
Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients	67
Molecular Insights into the Mode of Action of Antibacterial Peptides Derived from Chicken Plasma Hydrolysates	67
Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis	67
Combined Effect of an Active AgIon® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef	67
Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review	67
Anti-Biofilm Effects of Z102-E of Lactiplantibacillus plantarum against Listeria monocytogenes and the Mechanism Revealed by Transcriptomic Analysis	67
Assessment of Exposure to Aluminum through Consumption of Noodle Products	67
Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties	67
Liposome-Based Encapsulation of Extract from Wild Thyme (Thymus serpyllum L.) Tea Processing Residues for Delivery of Polyphenols	66
Biocontrol and Nanotechnology Strategies for Postharvest Disease Management in Fruits and Vegetables: A Comprehensive Review	66
Fucus vesiculosus-Rich Extracts as Potential Functional Food Ingredients: A Holistic Extraction Approach	65
Honey Adulteration Detection via Ultraviolet–Visible Spectral Investigation Coupled with Chemometric Analysis	65
Non-Covalent Interaction of Folic Acid and 5-Methyltetrahydrofolate with Caseinates Improves the Folates Stability Studied by Multi-Spectroscopic Analysis and Molecular Docking	65
Sensory Image of Kiwiberry Juice Blended with Apple Juice: Cognitive and Hedonic Insights	65
Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis	65
Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression	65
Characterization and Validation of the Antibacterial Activity of Heyndrickxia coagulans BHE26 Against Helicobacter pylori	65
Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals: Underlying Mechanisms and Nutritional Mitigation Strategies	65
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects	65
Screening, Characterization and Mutagenesis Breeding of Monascus Isolates with High Esterification Activity	65
The Effect of Non-Thermal Processing on the Fate of Pathogenic Bacteria and Hidden Hazardous Risks	65
Fabrication, Characterization, and Transcriptomic Analysis of Oregano Essential Oil Liposomes for Enhanced Antibacterial Activity and Sustained Release	64
Discrimination of Stressed and Non-Stressed Food-Related Bacteria Using Raman-Microspectroscopy	64
Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia	64
Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids	64
Exploring Social Media to Understand Perceptions of Milk Quality among Farmers, Processors, and Citizen-Consumers	64