Foods

Article	Citations
Novel Approaches for Controlling and Analyzing Microorganisms in Foods	528
Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties	337
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	312
Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits	294
Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress	291
Optimized Alkaline Extraction and Functional Characterization of Carrageenan from Eucheuma perplexum Using Response Surface Methodology	267
Optimized Antibacterial Effects in a Designed Mixture of Essential Oils of Myrtus communis, Artemisia herba-alba and Thymus serpyllum for Wide Range of Applications	257
Think Yourself Slim? Assessing the Satiation Efficacy of Imagined Eating	256
Comparative Analysis of Phytochemical Profiles and Antioxidant Activities between Sweet and Sour Wampee (Clausena lansium) Fruits	255
Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction	253
Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact	245
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing	243
Dietary Vegetable Powders Modulate Immune Homeostasis and Intestinal Microbiota in Mice	239
Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages	226
Zinc Chelates from Low-Molecular-Weight Donkey-Hide Gelatin Peptides: Preparation, Characterization, and Evaluation of In Vitro Antioxidant Activity	223
Green Optimization of Sesame Seed Oil Extraction via Pulsed Electric Field and Ultrasound Bath: Yield, Antioxidant Activity, Oxidative Stability, and Functional Food Potential	191
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening	190
Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging	181
Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies	180
Phenolic Antioxidants in the Adriatic Halophyte Limbarda crithmoides: Variation Across Phenological Stages	172
Is the Behavioural Gender Gap Decreasing? Evidence from Food Consumption in Swiss Single-Person Households	172
Effects of Viable and Heat-Inactivated Bifidobacterium longum D42 on Proliferation and Apoptosis of HT-29 Human Colon Cancer Cells	168
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	162
Polyphenols in Agricultural Grassland Crops and Their Health-Promoting Activities—A Review	161
Rapid and Low-Cost Detection of Millet Quality by Miniature Near-Infrared Spectroscopy and Iteratively Retaining Informative Variables	159

Citrus Carotenoid Extracts Exert Anticancer Effects through Anti-Proliferation, Oxidative Stress, and Mitochondrial-Dependent Apoptosis in MCF-7 Cells	150
Effects of Different Packaging Types and Storage Periods on Physicochemical and Antioxidant Properties of Honeys	149
How Does Income Heterogeneity Affect Future Perspectives on Food Consumption? Empirical Evidence from Urban China	145
Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)	145
Flavonoid-Rich Extracts from Chuju (Asteraceae Chrysanthemum L.) Alleviate the Disturbance of Glycolipid Metabolism on Type 2 Diabetic Mice via Modulating the Gut Microbiota	144
Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate	140
Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine	139
Food-Grade Bacteria Combat Pathogens by Blocking AHL-Mediated Quorum Sensing and Biofilm Formation	138
Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce	131
Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices	131
Sustainable Consumption: Will They Buy It Again? Factors Influencing the Intention to Repurchase Organic Food Grain	131
Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2	130
Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice	130
Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model	129
Valorization of Agricultural By-Products (Fragaria vesca) through the Production of Value-Added Micro/Nanostructures Using Electrohydrodynamic Techniques	129
Improving the Efficiency of Viability-qPCR with Lactic Acid Enhancer for the Selective Detection of Live Pathogens in Foods	126
Polyphenolics from Syzygium brachythyrsum Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation	125
Screening and Identification of Antioxidant Peptides from Sea Cucumber Gonad Proteins and Their Activation of Superoxide Dismutase	123
Chitosan-Encapsulated Coriandrum sativum Essential Oil Nanoemulsion to Protect Stored Rice Samples Against Fumonisins Contamination and Nutritional Deterioration	122
Characterisation of Listeria monocytogenes Isolates from Hunted Game and Game Meat from Finland	119
The Influence of the Lactation Period and the Type of Milk on the Content of Amino Acids and Minerals in Human Milk and Infant Formulas	118
Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality	118
Insights into the Metabolomic Diversity of Latilactobacillus sakei	115
Rapid Identification of Adulteration in Edible Vegetable Oils Based on Low-Field Nuclear Magnetic Resonance Relaxation Fingerprints	115
Lactiplantibacillus plantarum S1 as a Novel Dual-Functional Probiotic Strain for High-Efficiency Organoselenium Biotransformation in Functional Food Development	115
Assessment of Phenotypic Characteristics, Polysaccharide Composition, and Hypoglycemic Potential in Different Commercial Grades of Lycium barbarum: A Comprehensive Study Using HPLC and NMR	115
Proteomic Analysis of Listeria monocytogenes Subjected to Pulsed Magnetic Field	114
Analysis and Excavation of Unique Metabolic Components of Wheat Cultivated in Saline–Alkaline Soil	113
KCQI: Novel Index for Assessment of Comprehensive Quality of Kiwifruit During Shelf Life Using Hyperspectral Imaging and One-Dimensional Convolutional Neural Networks	112
A Cascaded RPA-SDA Amplification Strategy on a Sliding Microfluidic Chip for the Ultrasensitive and Rapid Detection of Shigella	111
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	111
Accurate Identification and Quantification of Chinese Yam Powder Adulteration Using Laser-Induced Breakdown Spectroscopy	109
Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing	109
Visual Monitoring of Fatty Acid Degradation during Green Tea Storage by Hyperspectral Imaging	108
Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases	107
Microbial Diversity Associated with the Cabernet Sauvignon Carposphere (Fruit Surface) from Eight Vineyards in Henan Province, China	107
Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing	107
Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (Allium tuberosum Rottler)	106
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites	105
Changes in the VOC of Fruits at Different Refrigeration Stages of ‘Ruixue’ and the Participation of Carboxylesterase MdCXE20 in the Catabolism of Volatile Esters	105
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound	105
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts	104
Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes	103
Human Adult Microbiota in a Static Colon Model: AhR Transcriptional Activity at the Crossroads of Host–Microbe Interaction	103
Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud	103
Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses	101
A Rapid Detection Method for Tomato Gray Mold Spores in Greenhouse Based on Microfluidic Chip Enrichment and Lens-Less Diffraction Image Processing	101
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	100
Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese	100
Effects of Daily Ingestion of Two SunGold Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A Randomized, Cross-Over, Exploratory Intervention Study	99

Solid or Liquid Food—The Intention to Eat Different Foods under Negative Emotions	99
Relationship between Chalkiness and the Structural and Physicochemical Properties of Rice Starch at Different Nighttime Temperatures during the Early Grain-Filling Stage	98
The Integrated Analysis of miRNome and Degradome Sequencing Reveals the Regulatory Mechanisms of Seed Development and Oil Biosynthesis in Pecan (Carya illinoinensis)	97
Genetic Algorithm-Back Propagation Neural Network Model- and Response Surface Methodology-Based Optimization of Polysaccharide Extraction from Cinnamomum cassia Presl, Isolation, Purification and Bioa	97
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	97
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	96
Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display	96
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment	95
Simulation of Fluid Flow during Egg Pickling under Different Inlet and Outlet Conditions in a Pulsed Pressure Tank with Liquid Circulation	95
Factors Affecting Growth and Survival of Salmonella in Onion Extracts and Onion Bulbs	95
Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market	95
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France	94
Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality	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
Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)	92
Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)	92
Deep Eutectic Solvents-Based Ultrasound-Assisted Extraction of Antioxidants from Kudingcha (llex kudingcha C.J. Tseng): Process Optimization and Comparison with Other Methods	92
HRMAS-NMR-Based Metabolomics Approach to Discover Key Differences in Cow and Goat Milk Yoghurt Metabolomes	90
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	89
Screening, Characterization and Mutagenesis Breeding of Monascus Isolates with High Esterification Activity	89
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products	89
A Robust Homogeneous Fluorescence Polarization Immunoassay for Rapid Determination of Erythromycin in Milk	89
Assessing Risks and Innovating Traceability in Campania’s Illegal Mussel Sale: A One Health Perspective	88
Sensory Image of Kiwiberry Juice Blended with Apple Juice: Cognitive and Hedonic Insights	87
Green Purchase Behaviour Gap: The Effect of Past Behaviour on Green Food Product Purchase Intentions among Individual Consumers	87
Consumers’ Segmentation Influences Acceptance and Preferences of Cheeses with Sanitary Inspection and Artisanal Seals	86
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers	86
Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts	86
The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium	85
Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties	84
Immunomodulatory Effects of Polysaccharides from Porphyra haitanensis in Hydrocortisone-Induced Immunocompromised Mice	84
Network Pharmacology and Molecular Docking Analysis of Active Compounds in Tualang Honey against Atherosclerosis	84
Isoflavone Content and Nutritional-Related Properties of Debittered Seeds from Two Andean Lupin (Lupinus mutabilis Sweet) Ecotypes Propagated in Two Soils	83
Preparation and Characterization of Aronia melanocarpa/Gellan Gum/Pea Protein/Chitosan Bilayer Films	83
Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures	82
Consumers’ Attitude towards Sustainability in Italy: Process of Validation of a Duly Designed Questionnaire	82
Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures	82
Use of Cocktail of Bacteriophage for Salmonella Typhimurium Control in Chicken Meat	82
A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace	81
The Effect of Non-Thermal Processing on the Fate of Pathogenic Bacteria and Hidden Hazardous Risks	80
Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (Passiflora edulis) Juice during Refrigerated Storage	80
Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice	80
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk	79
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters	79
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	79
Curcumin Suppresses Lead-Induced Inflammation and Memory Loss in Mouse Model and In Silico Molecular Docking	78
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation	78
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	78
Sunflower and Palm Kernel Meal Present Bioaccessible Compounds after Digestion with Antioxidant Activity	78
Towards the Use of Natural Compounds for Crop Protection and Food Safety	78
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	77
Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins	77
Analysis of Volatile Compounds during Food Fermentation	77
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	77
Influence of Auricularia cornea Polysaccharide Coating on the Stability and Antioxidant Activity of Liposomes Ginsenoside Rh2	77
Who Cares about Biogenic Amines?	77
Assessment of Exposure to Aluminum through Consumption of Noodle Products	77
Sustainable Development Solutions: Growing and Processing Raspberries on Lithuanian Farms	77
Red Cabbage Modulates Composition and Co-Occurrence Networks of Gut Microbiota in a Rodent Diet-Induced Obesity Model	77
Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters	76
Screening and Characteristics Analysis of Polysaccharides from Orah Mandarin (Citrus reticulata cv. Orah)	76
Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC–MS Analysis	76
Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students	75
Canavanine Content Quantification in Processed Bitter Vetch (Vicia ervilia) and Its Application as Flour in Breads: An Analysis of Nutritional and Sensory Attributes	75
Unpacking the Influence of Visual Density on Pizza Packaging: Sensory Expectations and Purchase Intentions	75
Food Additives Derived from Fruits and Vegetables for Sustainable Animal Production and Their Impact in Latin America: An Alternative to the Use of Antibiotics	75
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough	75
Influence of Natural Risks and Non-Agricultural Income on Agricultural Trusteeship Decisions in Northeast China	75
Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi	74
Exploring Social Media to Understand Perceptions of Milk Quality among Farmers, Processors, and Citizen-Consumers	74
Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage	74
Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack	73
Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS	73
Urea-Reassembled Soy Lipophilic Protein Nanoparticles for Resveratrol Delivery: Structure, Interfaces, and Digestion	73
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters	73
Liposome-Based Encapsulation of Extract from Wild Thyme (Thymus serpyllum L.) Tea Processing Residues for Delivery of Polyphenols	73
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue	73
Quantitative Methods for the Prioritization of Foods Implicated in the Transmission of Hepatititis E to Humans in Italy	73
Factors Influencing Consumer Behavior and Purchasing Decisions Regarding Mud Crabs (Scylla paramamosain) in the Major Cities of Vietnam	73
Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein	72

Ultrasound-Optimized Extraction and Multi-Target Mechanistic Analysis of Antioxidant and Hypoglycemic Effects of Amomum villosum Essential Oil	72
Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality	72
Discrimination Between Commercial Tomato Juices from Non-Concentrate and Concentrate Based on Their Volatile Profiles	72
Effects of Incorporation of Essential Oils in the Jersey Cow Diet on the Quality of Produced Dairy Products (Milk, Cream, and Colonial Cheese)	72
Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour	71
Packaging Alters Fresh Chicken Characteristics and Volatile Profiles During Refrigerated Storage	71
Noble Metal-Based Nanocomposites for Surface-Enhanced Raman Spectroscopy Detection of Food Contaminants	70
Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product	70
Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment	70
1H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation	70
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	70
Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham	70
Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas	69
Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)	69
Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree	69
Unveiling Adulterated Cheese: A 1H-NMR-Based Lipidomic Approach	69
Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory Activities	68
High-Throughput Determination of Multiclass Chemical Hazards in Poultry Muscles and Eggs Using UPLC–MS/MS	68
Bioactive Properties of Persea americana Peel Extract and Their Role in Hypercholesterolemia Management and Cardiovascular Health	68
Metal–Phenolic Network-Directed Coating of Lactobacillus plantarum: A Promising Strategy to Increase Stability	68
Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes	67
Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review	67
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	67
Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef	67
Ratiometric Fluorescent Probes Based on Isosteviol with Identification of Maleic Acid in Starchy Foods	67
Where Do Milk Microbes Originate? Traceability of Microbial Community Structure in Raw Milk	67
The Connection Between Socioeconomic Factors and Dietary Habits of Children with Down Syndrome in Croatia	67
Nutritional Characterization of Annual and Perennial Glassworts from the Apulia Region (Italy)	67
Electrospun Gelatin/Dextran Nanofibers from W/W Emulsions: Improving Probiotic Stability Under Thermal and Gastrointestinal Stress	67
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat	66
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings	66
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	66
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation	66
Enhancement of Rabbit Meat Functionality by Replacing Traditional Feed Raw Materials with Alternative and More Sustainable Freshwater Cladophora glomerata Macroalgal Biomass in Their Diets	65
The Use of Gonimbrasia belina (Westwood, 1849) and Cirina forda (Westwood, 1849) Caterpillars (Lepidoptera: Sarturniidae) as Food Sources and Income Generators in Africa	65
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria	65
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils	65
Optimisation of an Industrial Optical Sorter of Legumes for Gluten-Free Production Using Hyperspectral Imaging Techniques	65
Anticholinesterase Activity and Bioactive Compound Profiling of Six Hop (Humulus lupulus L.) Varieties	65
Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation	65
Validation of a Real-Time PCR Assay for Identification of Fresh and Processed Carica papaya Botanical Material: Using Synthetic DNA to Supplement Specificity Evaluation	65
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	65
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)	65
Comparative Analysis of Individual Carotenoid Profiles in Yellow- and White-Fleshed Potatoes (Solanum tuberosum L.) During Tuber Development	64
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi	64
Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response Surface Methodology	64
Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage	64
Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients	64
Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis	64
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	63
Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition	63
Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna	63
Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells	63
Influence of Endogenous Factors of Food Matrices on Avidin—Biotin Immunoassays for the Detection of Bacitracin and Colistin in Food	63
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	63
Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)	62
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review	61
Chemometric Classification and Bioactivity Correlation of Black Instant Coffee and Coffee Bean Extract by Chlorogenic Acid Profiling	61
Hesperitin-Copper(II) Complex Regulates the NLRP3 Pathway and Attenuates Hyperuricemia and Renal Inflammation	61
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	61
Measuring Social Sustainability in the Italian Agri-Food Sector: Proposed Key Performance Indicators	61
Intelligent Rapid Detection Techniques for Low-Content Components in Fruits and Vegetables: A Comprehensive Review	61
Variation in Flavonoid Compounds, Volatiles and Yield Related Traits in Different Iranian Rosa damascena Mill. Cultivars Based on SPME Arrow and LC-MS/MS	61
Applicability of Controllable Normal Force Platform for Study of Bacteria Removal During Dry Cleaning in Dry Food Manufacturing Environments	61
Limosilactobacillus reuteri Urob-7 Alleviates Hyperuricemia by Modulating Uric Acid Metabolism Through Nucleoside Degradation and Xanthine Oxidase Inhibition	61
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	60
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential	60
Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties	60
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	60
Inactivation of Clostridium perfringens C1 Spores by the Combination of Mild Heat and Lactic Acid	60
Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes	60
Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging	60
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH	59
Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag	59
Design and Characterization of a Novel Hapten and Preparation of Monoclonal Antibody for Detecting Atrazine	59
The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products	59
Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications	59
Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products	59
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice	59
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method	59
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread	59
Discrimination of Stressed and Non-Stressed Food-Related Bacteria Using Raman-Microspectroscopy	59
Assessment of the Stability and Nutritional Quality of Hemp Oil and Pumpkin Seed Oil Blends	58
Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer	58
Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality	58
Strategies to Reduce Salt Content: PDO and PGI Meat Products Case	58
Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses	58
Microencapsulation by Complex Coacervation of Lavender Oil Obtained by Steam Distillation at Semi-Industrial Scale	58
Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts	58
Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose	58
Genetic Diversity and Potential Virulence of Listeria monocytogenes Isolates Originating from Polish Artisanal Cheeses	58
Colorimetric Chemosensor Based on Fe3O4 Magnetic Molecularly Imprinted Nanoparticles for Highly Selective and Sensitive Detection of Norfloxacin in Milk	58
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs	58
Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia	58
Prospective Randomized, Double-Blind, Placebo-Controlled Study of a Standardized Oral Pomegranate Extract on the Gut Microbiome and Short-Chain Fatty Acids	57