Food Reviews International

Article	Citations
Anticancer Potential of Carica papaya through Modulation of Cancer Hallmarks	100
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits	100
A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing	79
Degradation Method, Structural Characteristics, Biological Activity and Structure-Activity Relationship of Degraded Polysaccharides	73
Advances and Perspectives of Selenocompounds as Dietary Supplements to Ameliorate Obesity Biomarkers: From Field to Market	70
The Effect of Curcumin on Glucolipid Metabolic Disorders: A Review	64
A Comprehensive and Critical Review on Ethnopharmacological Importance of Desert Truffles: Terfezia claveryi, Terfezia boudieri, and Tirmania nivea	62
Zinc Absorption & Homeostasis in the Human Body: A General Overview	56
Evaluate the Protective Effect of Antioxidants on Retinal Pigment Cell Hazard Induced by Blue Light: A Mini-Review	52
Phytochemical Composition and Functional Potential of Uxi (Endopleura Uchi): An Overview	51
Molecular Mechanisms of Biologically Active Compounds from Propolis in Breast Cancer: State of the Art and Future Directions	47
Biological Functions and Utilization of Different Part of the Papaya: A Review	46
Critical Reviews on Anti-Cancer Effects of Edible and Medicinal Mushroom Phellinus linteus and Its Molecular Mechanisms	46
Physicochemical and Biological Properties of Chitosan Based Edible Films	45
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications	45
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality	44
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling	43
Insight into the Role of Melatonin in Mitigating Chilling Injury and Maintaining the Quality of Cold-Stored Fruits and Vegetables	39
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods	39
Effect of Sucralose Intake on Human and Mouse/Rat Gut Microbiota Composition: A Systematic Review and Meta-Analysis	39
Effects of Quinoa Intake on Markers of Cardiovascular Risk: A Systematic Literature Review and Meta-Analysis	38
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production	36
Plant-Based Fermented Beverages and Key Emerging Processing Technologies	36
Research Advancement of Natural Active Components in Alleviating Lung Damage Induced by PM2.5	35
Immunomodulatory effects of fish peptides on cardiometabolic syndrome associated risk factors: A review	34

Reducing Oxidative Stress to Improve Prognosis in Ischemic Stroke: Possible Application of Dietary Flavonoids	34
Autochthonous Starter Cultures in Cheese Production – A Review	32
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins	32
A Critical Review on the Gluten-Induced Enteropathy/Celiac Disease: Gluten-Targeted Dietary and Non-Dietary Therapeutic Approaches	32
Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern	30
The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review	30
Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties	29
Contrast Analysis and Multilevel Modeling in Food Science: A Case Study on Apples	28
Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods	28
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis	27
Phylloporia (Hymenochaetales, Basidiomycota), a Medicinal Wood-inhabiting Fungal Genus with Much Potential for Commercial Development	26
Strategies to Combat Antimicrobial Resistance from Farm to Table	26
Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges	26
Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile	26
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications	26
Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity	25
Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality	24
Utilization of zein-based particles in Pickering emulsions: A review	24
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective	24
Perspective Ways to Provide Kids with Protein-Rich Snacks for Preventing Overweight: From Scientific Studies to Consumers	24
Polyphenols and Posterior Segment Eye Diseases: Effects on Angiogenesis, Invasion, Migration and Epithelial-Mesenchymal Transition	24
Food Contact Surfaces: Challenges, Legislation and Solutions	23
An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry	23
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review	23
Pulse Proteins, Their Extraction and Application in Bakery Products: A Review	22
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature	22
From Olive Oil Production to By-Products: Emergent Technologies to Extract Bioactive Compounds	21
Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential	21
Understanding the Onion Lachrymatory Factor: Structure, Formation, and Flavor Implications	21
Nutraceuticals Unveiled a Multifaceted Neuroprotective Mechanisms for Parkinson’s Disease: Elixir for the Brain	20
Effects of Polyphenol-Rich Extracts on Inflammatory Bowel Diseases	20
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway	20
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter	20
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review	20
Phytotherapeutic Potential of Rutin Against Xenobiotic-Induced Toxicities in Preclinical Models	20
Lactobacillus gasseri : Screening, Functional Properties, and Current Applications in the Food Industry	19
Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction	19
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility	19
A Review on Textural Quality Analysis of Dried Food Products	19
Acceleration of the genetic gain for nutraceutical improvement of adlay ( Coix L.) through genomic approaches: current status and future prospects	19
Consumer Acceptance of Alternative Proteins: A Re-Review	19
A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits	19
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review	18
Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review	18
Bioactive Components and Health Functions of Oat	18
Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits	17
Research Progress on the Profile of Trace Components in Baijiu	17
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents	17
Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications	17
The Use of Novel Technologies in Egg Processing	17

Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships	17
Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use	16
Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review	16
Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants	16
Calibration Maintenance Application of Near-infrared Spectrometric Model in Food Analysis	16
Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems	16
Research progress on extraction technology and biological activity of polysaccharides from Edible Fungi: A review	16
Research Progress on Debranched Starch: Preparation, Characterization, and Application	15
Biological Effects of Goji Berry and the Association with New Industrial Applications: A Review	15
Effect of thermal and non-thermal treatments on the color of citrus juice: A review	15
Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review	14
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment	14
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review	14
A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids	14
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry	14
Potential health benefits and food applications of rice bran protein: research advances and challenges	14
A Review on Medicinal Uses, Nutritional Value, and Antimicrobial, Antioxidant, Anti-Inflammatory, Antidiabetic, and Anticancer Potential Related to Bioactive Compounds of J. regia	14
Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review	14
Exploring the Impact of Viticultural and Winemaking Factors on Amino Acids and Biogenic Amines in Wine: A Comprehensive Review	13
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability	13
Authentication of Vinegars with Targeted and Non-targeted Methods	13
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein	13
Consumers’ Behavior Toward Healthy Foods: A Critical Review	13
Human Milk Microbiota and Oligosaccharides: Origin, Structure, Impact Factors, and Benefits for Infant Health	13
Ultrasound-Assisted Extraction in Analytical Applications for Fish and Aquatic Living Resources, a Review	13
New Wine in Old Bottle:Caenorhabditis Elegansin Food Science	12
An Overview of Lithocarpus polystachyus , with Dihydrochalcones as Natural-Derived Bioactive Compounds	12
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits	12
Metabolic Properties, Functional Characteristics, and Practical Application of Streptococcus thermophilus	12
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products	12
Mucilage-Based Films for Food Applications	12
Functional Food for Rabbits. Current Approaches and Trends to Increase Functionality	12
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment	12
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development	12
Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans ( Phaseolus vulgaris )	12
Carica papaya biowaste valorization: Biorefinery advances and extraction optimization	11
Natural Bioactive Compounds from Foods Inhibited Pigmentation Especially Potential Application of Fucoxanthin to Chloasma: a Mini-Review	11
Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry	11
Drying and Storing Grains and Cereals: A Flow Approach in Porous Media and Applications	11
Novel Extraction Techniques: An Effective Way to Retrieve the Bioactive Compounds from Saffron (Crocus Sativus)	11
Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine	11
A Review of Phytic Acid Sources, Obtention, and Applications	11
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases	11
Bioactive Compounds and Health Functions of Plums: Current Status and Future Opportunities	11
Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review	11
Methods for Physically Structuring Meat Analogs: Challenges and Perspectives	11
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective	11
A Review on Phytochemical Composition and Potential Health-promoting Properties of Walnuts	11
Mediated curing strategy: An overview of salt reduction for dry-cured meat products	10
Advances in Polyphenol Research from Chile: A Literature Review	10
A Review on Campylobacteriosis Associated with Poultry Meat Consumption	10
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges	10
Improvement of the Quality of Solid Ingredients of Instant Soups: A Review	10
Improving the nutritional quality of pulses via germination	10
A Comprehensive Review of Eugenia Pyriformis Cambess: Reported Bioactivities and Health Effects	10
A Comprehensive Review on Chemical Profile and Pharmacological Activities ofOcimum basilicum	10
Polyphenols from Edible Brown Seaweeds Against Adiposopathy-Associated Metabolic Ailments	10
A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice	10
Antimicrobial, Antioxidant and Other Pharmacological Activities of Ocimum Species: Potential to Be Used as Food Preservatives and Functional Ingredients	10
A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals	9
Probiotics in treating with alcoholic liver disease and nonalcoholic fatty liver disease	9
Recent Advances in the Chemical Composition and Biological Activities of Propolis	9
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review	9
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study	9
Ohmic Heating: Its Current and Future Application in Juice Processing	9
Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review	9
Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively	9
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials	9
Effects of Different Processing Methods on Pulses Phytochemicals: An Overview	9
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	9
The Role of Probiotics in Purine Metabolism, Hyperuricemia and Gout: Mechanisms and Interventions	9
Australian Native Plum: A Review of the Phytochemical and Health Effects	9
Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0	8
Nutritional Value, Health-promoting Benefits and Food Application of Sea Buckthorn	8
Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria	8
Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits	8
Nutritional and Functional Properties of Novel Protein Sources	8
Use of Berry Pomace to Design Functional Foods	8
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science	8
Dried Meat Products Obtained by Different Methods from Past to Present	8

A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application	8
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition	8
Phytochemicals in finger lime and their potential health benefits: A review	8
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review	8
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications	8
Recent Advances in Characterization Techniques for Lipid Digestibility and Bioaccessibility of Bio-Based Pickering Emulsion	8
Mechanical-based and Optical-based Methods for Nondestructive Evaluation of Fruit Firmness	8
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health	8
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects	8
Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes	8
Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality	8
Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review	8
Most Recent Research Progress in Moringa oleifera : Bioactive Phytochemicals and Their Correlated Health Promoting Effects	8
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters	8
Curcuminoid Production from Plant Cells and Organ Cultures for Application in Food and Pharmaceutical Industries	8
Stingless bee honey: a precious but unregulated product - reality and expectations	8
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	8
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration	7
Canadian Prairie Berries: Bioactive Compounds and Their Potential Health Benefits	7
Gelation Properties of Egg White Proteins: A Review	7
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile	7
Antioxidant, Antiproliferative, and Immunomodulatory Activities in Peruvian Fruits	7
Grape Processing Waste: Effects on Inflammatory Bowel Disease and Colorectal Cancer	7
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?	7
Regulation of physiological pH and consumption of potential food ingredients for maintaining homeostasis and metabolic function: An overview	7
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches	7
Polyamines and Their Precursor, Putrescine, Produced by Lactic Acid Bacteria Isolated from Fermented Foods and Their Concept as Metabiotics	7
Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects	7
Apigenin’s Health Benefits in Kidney Disease: Pharmacological Insights and Future Perspectives	7
Application of Nanotechnology to Enhance Adsorption and Bioavailability of Procyanidins: A Review	7
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment	7
Effects of Different Seaweed Bioactive Compounds on Neurodegenerative Disorders, Potential Uses on Insomnia: A Mini-review	7
Stable Isotope Analysis for Authenticity and Traceability in Food of Animal Origin	7
Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health	7
The Revolutionary Role of Blockchain Technology in the Agri-Food Sector Focusing on the Food Supply Chain	7
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties	7
Dietary Supplements as Modulators of the Nrf2 Pathway to Enhance Intracellular Antioxidant Responses and Protect Against Dyslipidemia-Associated Cardiovascular Complications	7
Effects of Flavonoids on Alcoholic Liver Disease: A Review	7
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores	7
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)	7
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes	7
Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents	6
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables	6
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study	6
Rice Starch Phase Transition and Detection During Resistant Starch Formation	6
The Pros and Cons of Soybean Bioactive Compounds: An Overview	6
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review	6
The Recent Advanced in Microalgal Phytosterols: Bioactive Ingredients Along With Human-Health Driven Potential Applications	6
Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development	6
Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes	6
Nanotechnology for Food Safety and Security: A Comprehensive Review	6
Coix Seed: A Review of Its Physicochemical Composition, Bioactivity, Processing, Application, Functionality, and Safety Aspects	6
Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies	6
Beneficial Flavonoid in Foods and Anti-obesity Effect	6
Probiotic and Potentially Probiotic Bacteria with Hypocholesterolemic Properties	6
How Does Rye Compare to other Cereals? A Comprehensive Review of its Potential Nutritional Value and Better Opportunities for its Processing as a Food-Based Cereal	6
Artificial Dyes: Health Risks and the Need for Revision of International Regulations	6
Effect of Rootstock on Citrus Fruit Quality: A Review	6
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins	6
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application	6
Recent Approaches and Methods for the Formulation of a Risk Free Infant Formula: Review	6
Mycotoxins in Grains and Cereals Intended for Human Consumption: Brazilian Legislation, Occurrence Above Maximum Levels and Co-Occurrence	6
Hydrolysis of Lactose in Milk: Current Status and Future Products	6
Cellulose: A promising and versatile Pickering emulsifier for healthy foods	6
Micro-nano-bubble technology and its applications in food industry: A critical review	6
Functional and food application of plant proteins – a review	6
The Applications of Hyperspectral Imaging Technology for Agricultural Products Quality Analysis: A Review	6
Essential-oil capsule preparation and its application in food preservation: A review	5
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues	5
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed	5
Growth Promoters in Cattle and Pigs: A Review of Legislation and Implications for Human Health	5
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control	5
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods	5
Bioaccessibility and Application of Soybean Isoflavones: A Review	5
Herbal Anxiolytics: Sources and Their Preparation Methods	5
From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing	5
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications	5
Drivers and Barriers for Commercial Uptake of Edible Coatings for Fresh Fruits and Vegetables Industry- A Review	5
Advances in Peeling Techniques for Tomato:A Comprehensive Review	5
Overview of Green Nanofabrication Technologies for Food Quality and Safety Applications	5
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application	5
Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat	5
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review	5
Recent Advances in Protein-Based Multilayer Emulsions: Fabrication, Characterization, and Applications: A Review	5
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review	5
Enrichment of Cakes and Cookies with Pulse Flours. A Review	5
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?	5
The Intestinal Microbiota Links Tea Polyphenols with the Regulation of Mood and Sleep to Improve Immunity	5
Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides	5
Prospects of Palm Fruit Extraction Technology: Palm Oil Recovery Processes and Quality Enhancement	5
Applications of Polysaccharides as Stabilizers in Acidified Milks	5
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review	5
Preventive Methods for Colorectal Cancer Through Dietary Interventions: A Focus on Gut Microbiota Modulation	5
Research Progress on Traceability and Authenticity of Beef	5
An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue	4