Foods

Article	Citations
Sex- and Regio-Specific Lipid Profiling of Shishamo and Capelin Fish by Nontargeted Liquid Chromatography/Mass Spectrometry	613
Intelligent Rapid Detection Techniques for Low-Content Components in Fruits and Vegetables: A Comprehensive Review	403
Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters	387
Guess Who’s Back: Persistence and Circulation of Salmonella Infantis on Broiler Farms with a History of Contamination	372
Flexible Sensing Enabled Nondestructive Detection on Viability/Quality of Live Edible Oyster	367
Consumers’ Attitude towards Sustainability in Italy: Process of Validation of a Duly Designed Questionnaire	349
Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud	309
Who Cares about Biogenic Amines?	278
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	275
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	272
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	226
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	216
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	211
Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas	210
Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)	207
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation	200
Ratiometric Fluorescent Probes Based on Isosteviol with Identification of Maleic Acid in Starchy Foods	200
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils	194
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)	191
Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response Surface Methodology	184
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough	181
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	180
Limosilactobacillus reuteri Urob-7 Alleviates Hyperuricemia by Modulating Uric Acid Metabolism Through Nucleoside Degradation and Xanthine Oxidase Inhibition	179
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	177
Effects of Daily Ingestion of Two SunGold Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A Randomized, Cross-Over, Exploratory Intervention Study	174

Novel Approaches for Controlling and Analyzing Microorganisms in Foods	171
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	169
Phenolic Antioxidants in the Adriatic Halophyte Limbarda crithmoides: Variation Across Phenological Stages	164
Unravelling the Interaction Mechanism Between Oryzanol and Human Serum Albumin: An Integrated Approach Using Multispectral Analysis and Molecular Simulations	163
Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2	160
Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce	158
Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp	158
Screening and Identification of Antioxidant Peptides from Sea Cucumber Gonad Proteins and Their Activation of Superoxide Dismutase	158
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	157
Screening, Characterization and Mutagenesis Breeding of Monascus Isolates with High Esterification Activity	156
Sensory Image of Kiwiberry Juice Blended with Apple Juice: Cognitive and Hedonic Insights	156
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters	155
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France	152
Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef	151
Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi	146
Quality Change in Camellia Oil during Intermittent Frying	145
Is the Behavioural Gender Gap Decreasing? Evidence from Food Consumption in Swiss Single-Person Households	145
Green Extraction of Polysaccharides from Gleditsia japonica Var. delavayi Seeds: Optimization and Physicochemical Properties	142
Factors Affecting Growth and Survival of Salmonella in Onion Extracts and Onion Bulbs	140
Preparation, Characterization, and Anti-Colitis Activity of Low-Viscosity EDTA-Soluble Polysaccharides from Almond Gum	140
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	139
A Black Sticky Rice-Derived Functional Ingredient Improves Anxiety, Depression, and Stress Perception in Adult Volunteers	135
Research Progresses on the Physiological and Pharmacological Benefits of Microalgae-Derived Biomolecules	133
Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)	131
The Influence of Elevated Oxygen Input and LED Lighting on the Bioactive Compounds Profile of Lactuca sativa L. cultivars ‘Carmesi’ and ‘Lugano’	131
Enhancement of Functional and Flavor Attributes of Soy Protein Isolate–Chitosan Coacervates via Ultrasonic Processing	130
Influence of Natural Risks and Non-Agricultural Income on Agricultural Trusteeship Decisions in Northeast China	128
Characterization and Validation of the Antibacterial Activity of Heyndrickxia coagulans BHE26 Against Helicobacter pylori	125
Preparation of Human Milk Substitute Fat by Physical Blending and Its Quality Evaluation	125
Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia	125
Exploring Social Media to Understand Perceptions of Milk Quality among Farmers, Processors, and Citizen-Consumers	124
Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market	124
Fabrication, Characterization, and Transcriptomic Analysis of Oregano Essential Oil Liposomes for Enhanced Antibacterial Activity and Sustained Release	124
Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction	123
Prevalence of Aflatoxins in Camel Milk from the Arabian Peninsula and North Africa: A Reduction Approach Using Probiotic Strains	123
Development of a Multienzyme Isothermal Rapid-Amplification Lateral Flow Assay for On-Site Identification of the Japanese Eel (Anguilla japonica)	121
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	120
Immunomodulatory Peptides Derived from Tylorrhynchus heterochaetus: Identification, In Vitro Activity, and Molecular Docking Analyses	119
Valorization of Agricultural By-Products (Fragaria vesca) through the Production of Value-Added Micro/Nanostructures Using Electrohydrodynamic Techniques	118
Visual Monitoring of Fatty Acid Degradation during Green Tea Storage by Hyperspectral Imaging	117
Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese	115
Hesperitin-Copper(II) Complex Regulates the NLRP3 Pathway and Attenuates Hyperuricemia and Renal Inflammation	115
Ultrasound-Optimized Extraction and Multi-Target Mechanistic Analysis of Antioxidant and Hypoglycemic Effects of Amomum villosum Essential Oil	114
Comparative Analysis of Pretreatment Methods for Processing Bulk Flax and Hemp Oilseeds Under Uniaxial Compression	114
Correction: Lamri et al. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods 2021, 10, 2633	114
Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices	114
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	113
Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)	113
Sprouted Wheat Improves Liver Metabolism and Inflammation in T2DM Mice: 16S rRNA Gene Sequence, Metabolomics and Network Pharmacology Joint Analysis	113
KCQI: Novel Index for Assessment of Comprehensive Quality of Kiwifruit During Shelf Life Using Hyperspectral Imaging and One-Dimensional Convolutional Neural Networks	112

Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures	112
Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment	112
From Cultivation to Application: Unlocking Microalgae’s Potential in Sustainable Food Systems	111
Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis	110
Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese	110
Pesticides and Trace Element Residues in Honey from Northern Croatia	109
Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork	109
Molecular Insights into the Mode of Action of Antibacterial Peptides Derived from Chicken Plasma Hydrolysates	108
Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students	108
Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage	108
Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients	108
Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage	108
Relationship between Chalkiness and the Structural and Physicochemical Properties of Rice Starch at Different Nighttime Temperatures during the Early Grain-Filling Stage	107
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan	107
Exfoliated Graphite as a Solid Sorbent in Ultrasound-Assisted Dispersive Micro-Solid-Phase Extraction for Determination of Chromium and Vanadium in Herbs	107
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	107
Effect of Crude Polysaccharides from Ecklonia cava Hydrolysate on Cell Proliferation and Differentiation of Hanwoo Muscle Stem Cells for Cultured Meat Production	106
The Use of Gonimbrasia belina (Westwood, 1849) and Cirina forda (Westwood, 1849) Caterpillars (Lepidoptera: Sarturniidae) as Food Sources and Income Generators in Africa	106
Surface Defect Detection of Fresh-Cut Cauliflowers Based on Convolutional Neural Network with Transfer Learning	106
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria	106
Optimization of Extraction Process, Preliminary Characterization and Safety Study of Crude Polysaccharides from Morindae Officinalis Radix	106
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue	105
Food Safety Knowledge among Professional Food Handlers in Slovenia: The Results of a Nation-Wide Survey	104
The Connection Between Socioeconomic Factors and Dietary Habits of Children with Down Syndrome in Croatia	103
Bioactive Components, Untargeted Metabolomics and Bioinformatics of Chaenomeles speciosa Fruit on Uric Acid-Lowering Activity Assessment	103
Mineral Oils in Olive Oils: Background, Analytical Determination, Sources of Contamination, and Possible Mitigation Strategies	103
Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties	103
Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate	102
Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate	102
Raman Spectroscopic Study of Five Typical Plasticizers Based on DFT and HF Theoretical Calculation	102
Flavonoid-Rich Extracts from Chuju (Asteraceae Chrysanthemum L.) Alleviate the Disturbance of Glycolipid Metabolism on Type 2 Diabetic Mice via Modulating the Gut Microbiota	102
Cationic and Anionic Peptides from Sheepskin Collagen as Effective Salt Substitutes for Improving the Quality of Low-Sodium Surimi Gels	101
Optimized Alkaline Extraction and Functional Characterization of Carrageenan from Eucheuma perplexum Using Response Surface Methodology	101
Effects of Incorporation of Essential Oils in the Jersey Cow Diet on the Quality of Produced Dairy Products (Milk, Cream, and Colonial Cheese)	101
Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact	100
Validation of a Real-Time PCR Assay for Identification of Fresh and Processed Carica papaya Botanical Material: Using Synthetic DNA to Supplement Specificity Evaluation	100
Food Additives Derived from Fruits and Vegetables for Sustainable Animal Production and Their Impact in Latin America: An Alternative to the Use of Antibiotics	100
High-Throughput Determination of Multiclass Chemical Hazards in Poultry Muscles and Eggs Using UPLC–MS/MS	100
Hepatoprotective, Lipid-Lowering and Antioxidant Effects of Mangaba Powder (Hancornia speciosa) Administered to Rats Fed a High-Fat Diet	99
Microbial Diversity Associated with the Cabernet Sauvignon Carposphere (Fruit Surface) from Eight Vineyards in Henan Province, China	99
One-Pot Enzymatic Bioconversion of Native Whey for the Simultaneous Production of Galacto-Oligosaccharides and Antioxidant Peptides	98
Analysis and Excavation of Unique Metabolic Components of Wheat Cultivated in Saline–Alkaline Soil	98
Comparative Antibacterial Activity of Cabbage Varieties Against Thermophilic Bacillus spp. Isolated from Wheat Grains	98
Functional Characterization of Naematelia aurantialba Basidiospore Polysaccharides in L929 Cells: Photoprotective, Antioxidant, and Anti-Inflammatory Effects Against UVB-Induced Damage	98
Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars	98
Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (Allium tuberosum Rottler)	96
A Robust Homogeneous Fluorescence Polarization Immunoassay for Rapid Determination of Erythromycin in Milk	96
Bioactive Properties of Persea americana Peel Extract and Their Role in Hypercholesterolemia Management and Cardiovascular Health	96
Simulation of Fluid Flow during Egg Pickling under Different Inlet and Outlet Conditions in a Pulsed Pressure Tank with Liquid Circulation	96
Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins	95
Characterisation of Listeria monocytogenes Isolates from Hunted Game and Game Meat from Finland	95
Characteristics of Translocation, Distribution, and Transformation of the Nematicide Fluopyram in Cucumber and Tomato Seedlings and Risk Assessment Based on QSAR Model Prediction	94
Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham	94
Effects of 222 nm Far-UVC Light on Color and Lipid Oxidation in Ready-to-Eat Deli Ham and Turkey During Storage	93
Oleogels Based on Chickpea Protein Fractions–Xanthan Gum Complexes: Preparation and Characterization	92
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread	92
High Accuracy Quantification of Aflatoxin B1 via a Compact Smart Gas Sensing System Assisted by Dual-Branch Convolutional Neural Network	92
Authentication of Argan (Argania spinosa L.) Oil Using Novel DNA-Based Approaches: Detection of Olive and Soybean Oils as Potential Adulterants	91
Effects of Different Packaging Types and Storage Periods on Physicochemical and Antioxidant Properties of Honeys	91
Think Yourself Slim? Assessing the Satiation Efficacy of Imagined Eating	91
Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)	91
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	90
The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality	90
Assessment of the Stability and Nutritional Quality of Hemp Oil and Pumpkin Seed Oil Blends	90
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice	89
Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides	89
Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing	89
Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion	89
Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model	89
Analysis of Volatile Compounds during Food Fermentation	88
Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges	88
Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator	87
Honey Adulteration Detection via Ultraviolet–Visible Spectral Investigation Coupled with Chemometric Analysis	87
Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages	87
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound	87
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk	87
Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (Passiflora edulis) Juice during Refrigerated Storage	87
Polyphenolics from Syzygium brachythyrsum Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation	86
The Influence of Food Names with Different Levels of Concreteness on Evaluations of Food Deliciousness and Healthiness	86
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	86

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging	86
Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective	86
Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types	86
Genetic Diversity and Potential Virulence of Listeria monocytogenes Isolates Originating from Polish Artisanal Cheeses	86
Biochemical Characterization of Novel GH6 Endoglucanase from Myxococcus sp. B6-1 and Its Effects on Agricultural Straws Saccharification	86
Enhancement of Rabbit Meat Functionality by Replacing Traditional Feed Raw Materials with Alternative and More Sustainable Freshwater Cladophora glomerata Macroalgal Biomass in Their Diets	86
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking	86
Chitosan-Encapsulated Coriandrum sativum Essential Oil Nanoemulsion to Protect Stored Rice Samples Against Fumonisins Contamination and Nutritional Deterioration	85
Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies	84
Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu	84
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine	83
Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages	83
Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method	83
A Chlorella pyrenoids Hexapeptide VPIIMH Alleviates Lipid Accumulation and Oxidative Stress in Caenorhabditis elegans: Insight from In Vitro, In Vivo, and Network Parmacology Analyses	83
Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications	83
Assessment of Exposure to Aluminum through Consumption of Noodle Products	82
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt	82
Exploring the Interplay of Food Security, Safety, and Psychological Wellness in the COVID-19 Era: Managing Strategies for Resilience and Adaptation	82
Screening and Characteristics Analysis of Polysaccharides from Orah Mandarin (Citrus reticulata cv. Orah)	82
Inactivation of Clostridium perfringens C1 Spores by the Combination of Mild Heat and Lactic Acid	82
The Role of Probiotics in Modulating the Gut Microbiome in Alzheimer’s Disease: A Review	82
Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory Activities	82
Ternary Interactions of Starch, Protein, and Polyphenols in Constructing Composite Thermoplastic Starch-Based Edible Packaging: Optimization of Preparation Techniques and Investigation of Film-Formati	82
Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils	81
Influence of Auricularia cornea Polysaccharide Coating on the Stability and Antioxidant Activity of Liposomes Ginsenoside Rh2	81
Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed	81
Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products	81
Post-Harvest Behavior of Seedless Conical and Mini-Conical Peppers: Weight Loss, Dry Matter Content, and Total Soluble Solids as Indicators of Quality and Commercial Shelf-Life	80
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough	80
Preparation and Characterization of Aronia melanocarpa/Gellan Gum/Pea Protein/Chitosan Bilayer Films	79
Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display	79
Anti-Aging Effect of Agrocybe aegerita Polysaccharide through Regulation of Oxidative Stress and Gut Microbiota	79
Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack	79
Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy	79
Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu	78
Citrus Carotenoid Extracts Exert Anticancer Effects through Anti-Proliferation, Oxidative Stress, and Mitochondrial-Dependent Apoptosis in MCF-7 Cells	78
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	78
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	78
The ‘Nigerian Diet’ and Its Evolution: Review of the Existing Literature and Household Survey Data	78
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread	78
Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product	78
Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market	77
Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties	77
Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative	77
The Potential Role of Camel Milk in Alleviating Chronic Fatigue Syndrome in Mice: A Network Pharmacology and In Vivo Validation Study	77
Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate	76
Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties	76
Unveiling Adulterated Cheese: A 1H-NMR-Based Lipidomic Approach	76
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice	75
Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer	75
A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace	75
Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage	75
Strategies to Reduce Salt Content: PDO and PGI Meat Products Case	75
Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts	74
Effect of β-Casein Fortification in Milk Protein on Digestion Properties and Release of Bioactive Peptides in a Suckling Rat Pup Model	74
Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation	74
Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS	74
Flavor Characteristics of Ten Peanut Varieties from China	74
Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality	74
Applicability of Controllable Normal Force Platform for Study of Bacteria Removal During Dry Cleaning in Dry Food Manufacturing Environments	74
Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing	73
Non-Covalent Interaction of Folic Acid and 5-Methyltetrahydrofolate with Caseinates Improves the Folates Stability Studied by Multi-Spectroscopic Analysis and Molecular Docking	73
Changes in the VOC of Fruits at Different Refrigeration Stages of ‘Ruixue’ and the Participation of Carboxylesterase MdCXE20 in the Catabolism of Volatile Esters	73
Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand	73
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings	73
Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria	73
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers	73
Recent Developments in the Viscosity Modeling of Concentrated Monodisperse Emulsions	72
Consumption Habits and Perception of Plant-Based Milk and Dairy Alternatives Among Vegetarians and Omnivores: A Case Study of Consumers in Slovenia	72
Prevalence of Multidrug-Resistant Salmonella enterica Serovars in Buffalo Meat in Egypt	72
Red Cabbage Modulates Composition and Co-Occurrence Networks of Gut Microbiota in a Rodent Diet-Induced Obesity Model	72
Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate	72
Feasibility Study of Combining Hyperspectral Imaging with Deep Learning for Chestnut-Quality Detection	72
Fucoidan from Laminaria japonica Ameliorates Type 2 Diabetes Mellitus in Association with Modulation of Gut Microbiota and Metabolites in Streptozocin-Treated Mice	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
Synergistic Effects and Kinetic Analysis in Co-Pyrolysis of Peanut Shells and Polypropylene	72
Selective Recovery of Polyphenols from Discarded Blueberries (Vaccinium corymbosum L.) Using Hot Pressurized Liquid Extraction Combined with Isopropanol as an Environmentally Friendly Solvent	71
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours	71
Noble Metal-Based Nanocomposites for Surface-Enhanced Raman Spectroscopy Detection of Food Contaminants	71
Prospecting of Novel Angiotensin I-Converting Enzyme Inhibitory Peptides from Bone Collagen of Pelodiscus sinensis by Computer-Aided Screening, Molecular Docking, and Network Pharmacology	71
HRMAS-NMR-Based Metabolomics Approach to Discover Key Differences in Cow and Goat Milk Yoghurt Metabolomes	70
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	70
Metagenomic and Untargeted Metabolomic Analysis of the Effect of Sporisorium reilianum Polysaccharide on Improving Obesity	70
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs	70
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment	70
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi	70
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review	70
Sustainable Development Solutions: Growing and Processing Raspberries on Lithuanian Farms	70
Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization	70
Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review	69
Latest Advances in Active Materials for Food Packaging and Their Application	69
Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties	69
Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages	69
Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits	69
Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Matricaria chamomilla-Enriched Wheat Bread	69