Foods

Article	Citations
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative	438
Use of Anthracophyllum discolor and Stereum hirsutum as a Suitable Strategy for Delignification and Phenolic Removal of Olive Mill Solid Waste	264
Immunomodulatory Effects of Polysaccharides from Porphyra haitanensis in Hydrocortisone-Induced Immunocompromised Mice	243
A Rapid Detection Method for Tomato Gray Mold Spores in Greenhouse Based on Microfluidic Chip Enrichment and Lens-Less Diffraction Image Processing	208
Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice (Oryza sativa)	203
Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (Allium tuberosum Rottler)	197
Food Additives Derived from Fruits and Vegetables for Sustainable Animal Production and Their Impact in Latin America: An Alternative to the Use of Antibiotics	195
Valorization of Agricultural By-Products (Fragaria vesca) through the Production of Value-Added Micro/Nanostructures Using Electrohydrodynamic Techniques	189
Chemometric Classification and Bioactivity Correlation of Black Instant Coffee and Coffee Bean Extract by Chlorogenic Acid Profiling	185
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	182
Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes	178
Application of Bioactive Coatings with Killer Yeasts to Control Post-Harvest Apple Decay Caused by Botrytis cinerea and Penicillium italicum	175
Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose	171
Red Cabbage Modulates Composition and Co-Occurrence Networks of Gut Microbiota in a Rodent Diet-Induced Obesity Model	169
The Impact of Social Capital on Socially Responsible Supply Chain Performance: The Moderating Role of Supply Chain Transparency	168
Genetic Diversity and Potential Virulence of Listeria monocytogenes Isolates Originating from Polish Artisanal Cheeses	155
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)	154
Discrimination of Stressed and Non-Stressed Food-Related Bacteria Using Raman-Microspectroscopy	151
Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids	150
Think Yourself Slim? Assessing the Satiation Efficacy of Imagined Eating	144
Human Adult Microbiota in a Static Colon Model: AhR Transcriptional Activity at the Crossroads of Host–Microbe Interaction	141
Quantitative Methods for the Prioritization of Foods Implicated in the Transmission of Hepatititis E to Humans in Italy	140
Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp	137
In Vivo Tissue Distribution and Pharmacokinetics of FITC-Labelled Hizikia fusiforme Polyphenol–Polysaccharide Complex in Mice	135
Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia	128

Analysis of Volatile Compounds during Food Fermentation	126
Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress	120
Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization	120
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters	119
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening	118
Flexible Sensing Enabled Nondestructive Detection on Viability/Quality of Live Edible Oyster	115
Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation	115
Understanding Hyperuricemia: Pathogenesis, Potential Therapeutic Role of Bioactive Peptides, and Assessing Bioactive Peptide Advantages and Challenges	115
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing	114
Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression	114
Prevalence of Multidrug-Resistant Salmonella enterica Serovars in Buffalo Meat in Egypt	114
Bifidobacterium Relieved Fluoride-Induced Hepatic and Ileal Toxicity via Inflammatory Response and Bile Acid Transporters in Mice	112
Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC–MS Analysis	112
Prospective Randomized, Double-Blind, Placebo-Controlled Study of a Standardized Oral Pomegranate Extract on the Gut Microbiome and Short-Chain Fatty Acids	109
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential	108
A Black Sticky Rice-Derived Functional Ingredient Improves Anxiety, Depression, and Stress Perception in Adult Volunteers	108
Screening and Characteristics Analysis of Polysaccharides from Orah Mandarin (Citrus reticulata cv. Orah)	106
Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits	102
Honey Adulteration Detection via Ultraviolet–Visible Spectral Investigation Coupled with Chemometric Analysis	101
Anticholinesterase Activity and Bioactive Compound Profiling of Six Hop (Humulus lupulus L.) Varieties	101
Strategies to Reduce Salt Content: PDO and PGI Meat Products Case	99
Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed	98
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	97
On the Assessment of Strawberries’ Shelf-Life and Quality, Based on Image Analysis, Physicochemical Methods, and Chemometrics	97
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan	96
Hepatoprotective, Lipid-Lowering and Antioxidant Effects of Mangaba Powder (Hancornia speciosa) Administered to Rats Fed a High-Fat Diet	96
Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate	94
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	94
Development, Characterization and Resveratrol Delivery of Hollow Gliadin Nanoparticles: Advantages over Solid Gliadin Nanoparticles	94
Immunomodulating Effect of the Consumption of Watercress (Nasturtium officinale) on Exercise-Induced Inflammation in Humans	93
How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?	93
Novel Processing Technology of Dairy Products	93
A Hedonic Analysis of Processed Tomato Prices Using Italian Regional Markets Data	91
Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges	90
Metabolomics Reveals the Response Mechanisms of Potato Tubers to Light Exposure and Wounding during Storage and Cooking Processes	90
Influence of Auricularia cornea Polysaccharide Coating on the Stability and Antioxidant Activity of Liposomes Ginsenoside Rh2	90
Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins	89
Who Cares about Biogenic Amines?	88
Sustainable Development Solutions: Growing and Processing Raspberries on Lithuanian Farms	88
Factors Affecting Growth and Survival of Salmonella in Onion Extracts and Onion Bulbs	88
Biochemical Characterization of Novel GH6 Endoglucanase from Myxococcus sp. B6-1 and Its Effects on Agricultural Straws Saccharification	87
Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork	87
Metagenomic and Untargeted Metabolomic Analysis of the Effect of Sporisorium reilianum Polysaccharide on Improving Obesity	87
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	87
Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages	85
Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods	85
Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis	84
The Evolution of Mechanical Properties and Cellular Structure of Apples During Freeze Drying Combined with Hot Air Drying (FD-HAD) Process	83
Morin Treatment Delays the Ripening and Senescence of Postharvest Mango Fruits	83
Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction	83

Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review	82
Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)	82
Canavanine Content Quantification in Processed Bitter Vetch (Vicia ervilia) and Its Application as Flour in Breads: An Analysis of Nutritional and Sensory Attributes	81
Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market	81
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH	81
Consumers’ Segmentation Influences Acceptance and Preferences of Cheeses with Sanitary Inspection and Artisanal Seals	81
Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate	81
Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters	80
Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes	80
Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing	80
Feasibility Study of Combining Hyperspectral Imaging with Deep Learning for Chestnut-Quality Detection	79
A Systematic Review on the Antimicrobial Properties of Mediterranean Wild Edible Plants: We Still Know Too Little about Them, but What We Do Know Makes Persistent Investigation Worthwhile	79
A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas	79
Influence of Endogenous Factors of Food Matrices on Avidin—Biotin Immunoassays for the Detection of Bacitracin and Colistin in Food	79
Effect of Crude Polysaccharides from Ecklonia cava Hydrolysate on Cell Proliferation and Differentiation of Hanwoo Muscle Stem Cells for Cultured Meat Production	79
Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality	78
Food Integrity Climate in Food Businesses: Conceptualization, Development, and Validation of a Self-Assessment Tool	77
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo	77
The Influence of Food Names with Different Levels of Concreteness on Evaluations of Food Deliciousness and Healthiness	77
Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging	77
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	76
Isoflavone Content and Nutritional-Related Properties of Debittered Seeds from Two Andean Lupin (Lupinus mutabilis Sweet) Ecotypes Propagated in Two Soils	76
Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage	76
Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage	76
Comparative Analysis of Individual Carotenoid Profiles in Yellow- and White-Fleshed Potatoes (Solanum tuberosum L.) During Tuber Development	76
Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students	76
Changes in the VOC of Fruits at Different Refrigeration Stages of ‘Ruixue’ and the Participation of Carboxylesterase MdCXE20 in the Catabolism of Volatile Esters	75
Regulatory Effect of Fucoidan Hydrolysates on Lipopolysaccharide-Induced Inflammation and Intestinal Barrier Dysfunction in Caco-2 and RAW264.7 Cells Co-Cultures	74
Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk	74
Optimisation of an Industrial Optical Sorter of Legumes for Gluten-Free Production Using Hyperspectral Imaging Techniques	74
Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life	74
Consumers’ Attitude towards Sustainability in Italy: Process of Validation of a Duly Designed Questionnaire	73
Towards the Use of Natural Compounds for Crop Protection and Food Safety	73
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice	73
Development and Application of Healthiness Indicators for Commercial Establishments that Sell Foods for Immediate Consumption	73
Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition	73
Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function	73
Dendrobium officinale Polysaccharides Better Regulate the Microbiota of Women Than Men	72
Food-Grade Bacteria Combat Pathogens by Blocking AHL-Mediated Quorum Sensing and Biofilm Formation	72
In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157:H7 Surrogate Enumer	72
Household Food Metabolism: Losses, Waste and Environmental Pressures of Food Consumption at the Regional Level in Spain	72
Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting	72
Poverty, Household Structure and Consumption of Foods Away from Home in Peru in 2019: A Cross-Sectional Study	72
Allergenicity Alleviation of Bee Pollen by Enzymatic Hydrolysis: Regulation in Mice Allergic Mediators, Metabolism, and Gut Microbiota	71
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread	71
Bio Discarded from Waste to Resource	71
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation	71
Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties	71
Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact	70
Extending the Storage Time of Clanis bilineata tsingtauica (Lepidoptera; Sphingidae) Eggs through Variable-Temperature Cold Storage	70
Rapid and Low-Cost Detection of Millet Quality by Miniature Near-Infrared Spectroscopy and Iteratively Retaining Informative Variables	70
Evaluation of MEMS NIR Spectrometers for On-Farm Analysis of Raw Milk Composition	70
The Effect of Pressure–Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage	70
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality	70
Combined Effect of an Active AgIon® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef	69
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	69
Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator	69
The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response	69
Hesperitin-Copper(II) Complex Regulates the NLRP3 Pathway and Attenuates Hyperuricemia and Renal Inflammation	68
Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate	68
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	68
Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)	67
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	67
The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium	67
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough	66
Prevalence of Aflatoxins in Camel Milk from the Arabian Peninsula and North Africa: A Reduction Approach Using Probiotic Strains	66
Use of Cocktail of Bacteriophage for Salmonella Typhimurium Control in Chicken Meat	66
Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides	66
Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria	66
Influence of Natural Risks and Non-Agricultural Income on Agricultural Trusteeship Decisions in Northeast China	66
Measuring Social Sustainability in the Italian Agri-Food Sector: Proposed Key Performance Indicators	65
Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications	65
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast	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
Residue Behavior of Methoxyfenozide and Pymetrozine in Chinese Cabbage and Their Health Risk Assessment	64
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	64
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	64
How Does Income Heterogeneity Affect Future Perspectives on Food Consumption? Empirical Evidence from Urban China	64
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method	64
Solid or Liquid Food—The Intention to Eat Different Foods under Negative Emotions	63

1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage	63
The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage	63
Preparation and Characterization of Aronia melanocarpa/Gellan Gum/Pea Protein/Chitosan Bilayer Films	63
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk	63
Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage	63
Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security	62
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours	62
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi	62
Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag	62
The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice	62
A Single Catalytic Endolysin Domain Plychap001: Characterization and Application to Control Vibrio parahaemolyticus and Its Biofilm Directly	62
Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack	61
Is the Behavioural Gender Gap Decreasing? Evidence from Food Consumption in Swiss Single-Person Households	61
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	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
Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (Passiflora edulis) Juice during Refrigerated Storage	61
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread	61
Characterisation of Listeria monocytogenes Isolates from Hunted Game and Game Meat from Finland	61
Effects of Daily Ingestion of Two SunGold Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A Randomized, Cross-Over, Exploratory Intervention Study	61
Flavor Characteristics of Ten Peanut Varieties from China	60
Effect of Plasma-Activated Water (PAW) on the Postharvest Quality of Shepherd’s Purse (Capsella bursa-pastoris)	60
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters	60
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough	60
Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality	60
Simulation of Fluid Flow during Egg Pickling under Different Inlet and Outlet Conditions in a Pulsed Pressure Tank with Liquid Circulation	60
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes	60
Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage	60
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils	60
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France	59
Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients	59
Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies	59
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu	59
Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Matricaria chamomilla-Enriched Wheat Bread	59
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	59
Flavonoid-Rich Extracts from Chuju (Asteraceae Chrysanthemum L.) Alleviate the Disturbance of Glycolipid Metabolism on Type 2 Diabetic Mice via Modulating the Gut Microbiota	58
Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells	58
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation	58
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	58
Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna	58
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	58
Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition	58
Comparative Analysis of Pretreatment Methods for Processing Bulk Flax and Hemp Oilseeds Under Uniaxial Compression	58
Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages	57
A Binary Logistic Regression Model as a Tool to Predict Craft Beer Susceptibility to Microbial Spoilage	57
Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi	57
Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins	57
Clean Label Approaches in Cheese Production: Where Are We?	57
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom	57
Role of Postbiotics in Diabetes Mellitus: Current Knowledge and Future Perspectives	57
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites	57
Validation of a Real-Time PCR Assay for Identification of Fresh and Processed Carica papaya Botanical Material: Using Synthetic DNA to Supplement Specificity Evaluation	56
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers	56
Research Progresses on the Physiological and Pharmacological Benefits of Microalgae-Derived Biomolecules	56
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat	56
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	56
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	55
A Review on Blockchain Applications in Operational Technology for Food and Agriculture Critical Infrastructure	55
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	55
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	55
Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model	55
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment	55
Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method	54
Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese	54
Biological Properties, Health Benefits and Enzymatic Modifications of Dietary Methoxylated Derivatives of Cinnamic Acid	54
Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese	54
High-Density Fermentation of Lactobacillus plantarum P6: Enhancing Cell Viability via Sodium Alginate Enrichment	54
Predictive Analysis of Linoleic Acid in Red Meat Employing Advanced Ensemble Models of Bayesian and CNN-Bi-LSTM Decision Layer Fusion Based Hyperspectral Imaging	54
Exploring Social Media to Understand Perceptions of Milk Quality among Farmers, Processors, and Citizen-Consumers	54
Colorimetric Chemosensor Based on Fe3O4 Magnetic Molecularly Imprinted Nanoparticles for Highly Selective and Sensitive Detection of Norfloxacin in Milk	54
Rapid Detection of Thermal Treatment of Honey by Chemometrics-Assisted FTIR Spectroscopy	54
The ‘Nigerian Diet’ and Its Evolution: Review of the Existing Literature and Household Survey Data	54
Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies	54
Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom	54
Mechanistic Insights of Polyphenolic Compounds from Rosemary Bound to Their Protein Targets Obtained by Molecular Dynamics Simulations and Free-Energy Calculations	54
Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties	54
Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat	54
Quality Change in Camellia Oil during Intermittent Frying	54
The New Challenge of Sports Nutrition: Accepting Insect Food as Dietary Supplements in Professional Athletes	54
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria	54
A Robust Homogeneous Fluorescence Polarization Immunoassay for Rapid Determination of Erythromycin in Milk	53
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products	53
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings	53
Simultaneous Screening of 322 Residual Pesticides in Fruits and Vegetables Using GC-MS/MS and Deterministic Health Risk Assessments	53
Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS	53
Research Progress on Nanotechnology-Driven Enzyme Biosensors for Electrochemical Detection of Biological Pollution and Food Contaminants	53
Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish (Lobonema smithii)	53
Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound	53
Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties	53
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations	53
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	53
Dietary Vegetable Powders Modulate Immune Homeostasis and Intestinal Microbiota in Mice	53
The Integrated Analysis of miRNome and Degradome Sequencing Reveals the Regulatory Mechanisms of Seed Development and Oil Biosynthesis in Pecan (Carya illinoinensis)	53
Gen Z’s Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India, and the UK	52
Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses	52
Surface Defect Detection of Fresh-Cut Cauliflowers Based on Convolutional Neural Network with Transfer Learning	52