Foods

Article	Citations
Novel Approaches for Controlling and Analyzing Microorganisms in Foods	512
Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties	314
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	306
Think Yourself Slim? Assessing the Satiation Efficacy of Imagined Eating	280
Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts	275
Punicic Acid and Its Role in the Prevention of Neurological Disorders: A Review	258
The ‘Nigerian Diet’ and Its Evolution: Review of the Existing Literature and Household Survey Data	248
Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation	244
Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products	243
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread	239
Authentication of Argan (Argania spinosa L.) Oil Using Novel DNA-Based Approaches: Detection of Olive and Soybean Oils as Potential Adulterants	236
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing	227
Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork	225
Regulation Mechanism of ssDNA Aptamer in Nanozymes and Application of Nanozyme-Based Aptasensors in Food Safety	216
Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact	215
Food-Grade Bacteria Combat Pathogens by Blocking AHL-Mediated Quorum Sensing and Biofilm Formation	185
Dietary Vegetable Powders Modulate Immune Homeostasis and Intestinal Microbiota in Mice	176
Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate	176
The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response	173
Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review	165
Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice	161
A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk	159
Production of Indigo by Recombinant Escherichia coli with Expression of Monooxygenase, Tryptophanase, and Molecular Chaperone	157
Insights into the Metabolomic Diversity of Latilactobacillus sakei	155
In Vivo Tissue Distribution and Pharmacokinetics of FITC-Labelled Hizikia fusiforme Polyphenol–Polysaccharide Complex in Mice	150

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression	144
Visual Monitoring of Fatty Acid Degradation during Green Tea Storage by Hyperspectral Imaging	141
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours	141
Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits	136
Optimized Antibacterial Effects in a Designed Mixture of Essential Oils of Myrtus communis, Artemisia herba-alba and Thymus serpyllum for Wide Range of Applications	134
Machine Learning-Based Morphological Classification and Diversity Analysis of Ornamental Pumpkin Seeds	134
Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction	132
Comparative Analysis of Phytochemical Profiles and Antioxidant Activities between Sweet and Sour Wampee (Clausena lansium) Fruits	131
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota	126
Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective	126
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate	125
On the Assessment of Strawberries’ Shelf-Life and Quality, Based on Image Analysis, Physicochemical Methods, and Chemometrics	124
Dendrobium officinale Polysaccharides Better Regulate the Microbiota of Women Than Men	124
The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice	124
Green Optimization of Sesame Seed Oil Extraction via Pulsed Electric Field and Ultrasound Bath: Yield, Antioxidant Activity, Oxidative Stability, and Functional Food Potential	122
Zinc Chelates from Low-Molecular-Weight Donkey-Hide Gelatin Peptides: Preparation, Characterization, and Evaluation of In Vitro Antioxidant Activity	121
Development, Characterization and Resveratrol Delivery of Hollow Gliadin Nanoparticles: Advantages over Solid Gliadin Nanoparticles	120
Monitoring of Chlorpyrifos Residues in Corn Oil Based on Raman Spectral Deep-Learning Model	116
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	115
Postharvest Handling and Storage Strategies for Preserving Jujube (Ziziphus jujuba Mill.) Fruit Quality: A Review	114
Comparative Analysis of Pretreatment Methods for Processing Bulk Flax and Hemp Oilseeds Under Uniaxial Compression	113
Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage	112
Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries	111
Strategies to Reduce Salt Content: PDO and PGI Meat Products Case	111
A Review on Blockchain Applications in Operational Technology for Food and Agriculture Critical Infrastructure	110
Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp	110
Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids	109
Rapid Identification of Adulteration in Edible Vegetable Oils Based on Low-Field Nuclear Magnetic Resonance Relaxation Fingerprints	108
Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?	108
A Single Catalytic Endolysin Domain Plychap001: Characterization and Application to Control Vibrio parahaemolyticus and Its Biofilm Directly	106
Gold Nanoparticle-Based Colorimetric Biosensing for Foodborne Pathogen Detection	106
Anti-Aging Effect of Agrocybe aegerita Polysaccharide through Regulation of Oxidative Stress and Gut Microbiota	106
Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages	105
Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review	104
Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System	104
Untargeted Metabolomics on Skin Mucus Extract of Channa argus against Staphylococcus aureus: Antimicrobial Activity and Mechanism	103
Application of Bioactive Coatings with Killer Yeasts to Control Post-Harvest Apple Decay Caused by Botrytis cinerea and Penicillium italicum	103
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH	102
Feasibility Study of Combining Hyperspectral Imaging with Deep Learning for Chestnut-Quality Detection	101
Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate	101
Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies	100
Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage	100
Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality	99
Surface Defect Detection of Fresh-Cut Cauliflowers Based on Convolutional Neural Network with Transfer Learning	99
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index	98
A Rapid Detection Method for Tomato Gray Mold Spores in Greenhouse Based on Microfluidic Chip Enrichment and Lens-Less Diffraction Image Processing	98
Phenolic Antioxidants in the Adriatic Halophyte Limbarda crithmoides: Variation Across Phenological Stages	97
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	97
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products	97
Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud	96

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications	96
Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market	96
Nature Ambience in a Lunch Restaurant Has the Potential to Evoke Positive Emotions, Reduce Stress, and Support Healthy Food Choices and Sustainable Behavior: A Field Experiment among Finnish Customers	95
Solid or Liquid Food—The Intention to Eat Different Foods under Negative Emotions	93
Use of Cocktail of Bacteriophage for Salmonella Typhimurium Control in Chicken Meat	93
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	93
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening	92
Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures	92
Dietary Polysaccharides Exert Anti-Fatigue Functions via the Gut-Muscle Axis: Advances and Prospectives	92
Effects of Culinary Procedures on Concentrations and Bioaccessibility of Cu, Zn, and As in Different Food Ingredients	92
Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review	92
Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice (Oryza sativa)	91
Unified Method for Target and Non-Target Monitoring of Pesticide Residues in Fruits and Fruit Juices by Gas Chromatography-High Resolution Mass Spectrometry	90
Clean Label Approaches in Cheese Production: Where Are We?	90
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative	90
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt	90
Molecular Insights into the Mode of Action of Antibacterial Peptides Derived from Chicken Plasma Hydrolysates	89
Fucus vesiculosus-Rich Extracts as Potential Functional Food Ingredients: A Holistic Extraction Approach	89
Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion	88
Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars	88
Prediction and Visual Analysis of Food Safety Risk Based on TabNet-GRA	88
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products	88
Latest Advances in Active Materials for Food Packaging and Their Application	87
The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain	87
The Apoptosis Induction and Immunomodulating Activities of Nga-Kee-Mon (Perilla frutescens) Seed Extract	85
Effects of Viable and Heat-Inactivated Bifidobacterium longum D42 on Proliferation and Apoptosis of HT-29 Human Colon Cancer Cells	84
Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress	84
Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging	84
Accurate Identification and Quantification of Chinese Yam Powder Adulteration Using Laser-Induced Breakdown Spectroscopy	83
Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish (Lobonema smithii)	83
Food Safety Knowledge among Professional Food Handlers in Slovenia: The Results of a Nation-Wide Survey	83
Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)	83
Is the Behavioural Gender Gap Decreasing? Evidence from Food Consumption in Swiss Single-Person Households	83
Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes	82
Acrylamide in Baby Foods: A Probabilistic Exposure Assessment	82
Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies	82
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality	81
Correction: Zhang et al. Fucoidan from Laminaria japonica Ameliorates Type 2 Diabetes Mellitus in Association with Modulation of Gut Microbiota and Metabolites in Streptozocin-Treated Mice. Foods 2023	81
Hepatoprotective, Lipid-Lowering and Antioxidant Effects of Mangaba Powder (Hancornia speciosa) Administered to Rats Fed a High-Fat Diet	81
Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing	80
What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries	80
Mechanistic Insights of Polyphenolic Compounds from Rosemary Bound to Their Protein Targets Obtained by Molecular Dynamics Simulations and Free-Energy Calculations	79
Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu	79
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies	79
Flavor Characteristics of Ten Peanut Varieties from China	78
The Influence of Message Framing on Consumers’ Selection of Local Food	77
Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception	77
Volatile Compositions of Panax ginseng and Panax quinquifolium Grown for Different Cultivation Years	77
Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS	77
Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom	76
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	76
Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria	75
Research Progresses on the Physiological and Pharmacological Benefits of Microalgae-Derived Biomolecules	75
Immunomodulatory Effects of Polysaccharides from Porphyra haitanensis in Hydrocortisone-Induced Immunocompromised Mice	75
Simulation of Fluid Flow during Egg Pickling under Different Inlet and Outlet Conditions in a Pulsed Pressure Tank with Liquid Circulation	75
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment	74
Factors Affecting Growth and Survival of Salmonella in Onion Extracts and Onion Bulbs	74
Prevalence of Multidrug-Resistant Salmonella enterica Serovars in Buffalo Meat in Egypt	74
Proteomic Analysis of Listeria monocytogenes Subjected to Pulsed Magnetic Field	74
Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display	73
Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages	73
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France	73
Raman Spectroscopic Study of Five Typical Plasticizers Based on DFT and HF Theoretical Calculation	73
Residue Behavior of Methoxyfenozide and Pymetrozine in Chinese Cabbage and Their Health Risk Assessment	72
Genetic Diversity and Potential Virulence of Listeria monocytogenes Isolates Originating from Polish Artisanal Cheeses	72
Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells	72
Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties	72
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	72
Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality	72
Sustainable Consumption: Will They Buy It Again? Factors Influencing the Intention to Repurchase Organic Food Grain	72
Allergenicity Alleviation of Bee Pollen by Enzymatic Hydrolysis: Regulation in Mice Allergic Mediators, Metabolism, and Gut Microbiota	72
Inactivation of Clostridium perfringens C1 Spores by the Combination of Mild Heat and Lactic Acid	71
Prospective Randomized, Double-Blind, Placebo-Controlled Study of a Standardized Oral Pomegranate Extract on the Gut Microbiome and Short-Chain Fatty Acids	71
Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging	71
Quality Change in Camellia Oil during Intermittent Frying	71
Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy	71
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread	71
Fucoidan from Laminaria japonica Ameliorates Type 2 Diabetes Mellitus in Association with Modulation of Gut Microbiota and Metabolites in Streptozocin-Treated Mice	70
Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction	70
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound	70

Extending the Storage Time of Clanis bilineata tsingtauica (Lepidoptera; Sphingidae) Eggs through Variable-Temperature Cold Storage	70
Applicability of Controllable Normal Force Platform for Study of Bacteria Removal During Dry Cleaning in Dry Food Manufacturing Environments	70
Rapid Detection of Thermal Treatment of Honey by Chemometrics-Assisted FTIR Spectroscopy	69
The Influence of Food Names with Different Levels of Concreteness on Evaluations of Food Deliciousness and Healthiness	68
Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage	68
Polyphenolics from Syzygium brachythyrsum Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation	68
Quantitative Methods for the Prioritization of Foods Implicated in the Transmission of Hepatititis E to Humans in Italy	68
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential	68
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	68
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	68
Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications	68
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method	68
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	67
Who Cares about Biogenic Amines?	67
Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition	67
Curcumin Suppresses Lead-Induced Inflammation and Memory Loss in Mouse Model and In Silico Molecular Docking	67
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation	67
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	67
The Impact of Social Capital on Socially Responsible Supply Chain Performance: The Moderating Role of Supply Chain Transparency	67
Analysis of Volatile Compounds during Food Fermentation	67
Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)	67
Morin Treatment Delays the Ripening and Senescence of Postharvest Mango Fruits	66
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	66
Polyphenols in Agricultural Grassland Crops and Their Health-Promoting Activities—A Review	66
Sustainable Development Solutions: Growing and Processing Raspberries on Lithuanian Farms	66
Use of K2CO3 to Obtain Products from Starch-Oil Mixtures by Extrusion	66
Citrus Carotenoid Extracts Exert Anticancer Effects through Anti-Proliferation, Oxidative Stress, and Mitochondrial-Dependent Apoptosis in MCF-7 Cells	66
Screening and Characteristics Analysis of Polysaccharides from Orah Mandarin (Citrus reticulata cv. Orah)	65
Assessment of Exposure to Aluminum through Consumption of Noodle Products	65
Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts	65
Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins	65
Red Cabbage Modulates Composition and Co-Occurrence Networks of Gut Microbiota in a Rodent Diet-Induced Obesity Model	65
Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi	65
Towards the Use of Natural Compounds for Crop Protection and Food Safety	65
Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases	65
Green Purchase Behaviour Gap: The Effect of Past Behaviour on Green Food Product Purchase Intentions among Individual Consumers	65
Sunflower and Palm Kernel Meal Present Bioaccessible Compounds after Digestion with Antioxidant Activity	64
Recent Developments in the Viscosity Modeling of Concentrated Monodisperse Emulsions	64
Oxidative Stress Response of Probiotic Strain Bifidobacterium longum subsp. longum GT15	64
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites	64
Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2	64
Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour	64
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	64
Influence of Auricularia cornea Polysaccharide Coating on the Stability and Antioxidant Activity of Liposomes Ginsenoside Rh2	63
Validation of a Real-Time PCR Assay for Identification of Fresh and Processed Carica papaya Botanical Material: Using Synthetic DNA to Supplement Specificity Evaluation	63
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	63
Simultaneous Screening of 322 Residual Pesticides in Fruits and Vegetables Using GC-MS/MS and Deterministic Health Risk Assessments	63
Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins	63
Selective Recovery of Polyphenols from Discarded Blueberries (Vaccinium corymbosum L.) Using Hot Pressurized Liquid Extraction Combined with Isopropanol as an Environmentally Friendly Solvent	63
Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)	62
The Integrated Analysis of miRNome and Degradome Sequencing Reveals the Regulatory Mechanisms of Seed Development and Oil Biosynthesis in Pecan (Carya illinoinensis)	62
Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine	62
Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security	62
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	61
Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice	61
Non-Covalent Interaction of Folic Acid and 5-Methyltetrahydrofolate with Caseinates Improves the Folates Stability Studied by Multi-Spectroscopic Analysis and Molecular Docking	61
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk	61
Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model	61
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters	61
Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce	60
Changes in the VOC of Fruits at Different Refrigeration Stages of ‘Ruixue’ and the Participation of Carboxylesterase MdCXE20 in the Catabolism of Volatile Esters	60
Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties	60
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	60
Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes	60
The Use of Gonimbrasia belina (Westwood, 1849) and Cirina forda (Westwood, 1849) Caterpillars (Lepidoptera: Sarturniidae) as Food Sources and Income Generators in Africa	60
Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method	60
Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)	60
Biochemical Characterization of Novel GH6 Endoglucanase from Myxococcus sp. B6-1 and Its Effects on Agricultural Straws Saccharification	60
Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate	60
Effects of Incorporation of Essential Oils in the Jersey Cow Diet on the Quality of Produced Dairy Products (Milk, Cream, and Colonial Cheese)	59
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes	59
Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment	59
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue	59
A Hedonic Analysis of Processed Tomato Prices Using Italian Regional Markets Data	59
Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality	59
Nutritional Characterization of Annual and Perennial Glassworts from the Apulia Region (Italy)	59
Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types	59
Ultrasound-Optimized Extraction and Multi-Target Mechanistic Analysis of Antioxidant and Hypoglycemic Effects of Amomum villosum Essential Oil	59
Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas	58
Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product	58
Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef	58
1H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation	58
Factors Influencing Consumer Behavior and Purchasing Decisions Regarding Mud Crabs (Scylla paramamosain) in the Major Cities of Vietnam	58
Bioactive Properties of Persea americana Peel Extract and Their Role in Hypercholesterolemia Management and Cardiovascular Health	58
Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham	58
The Connection Between Socioeconomic Factors and Dietary Habits of Children with Down Syndrome in Croatia	57
Liposome-Based Encapsulation of Extract from Wild Thyme (Thymus serpyllum L.) Tea Processing Residues for Delivery of Polyphenols	57
Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)	57
Enhancing Stability of Boesenbergia rotunda Bioactive Compounds: Microencapsulation via Spray-Drying and Its Physicochemical Evaluation	57
Metal–Phenolic Network-Directed Coating of Lactobacillus plantarum: A Promising Strategy to Increase Stability	57
Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative	57
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	57
Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory Activities	57
Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS	57
Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree	57