Journal of Food Science

Article	Citations
Cover Caption	154
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Issue Information ‐ TOC	108
Industrial applications of selected JFS articles	90
Issue Information	71
UPLC/HR‐ESI‐MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti‐inflammatory, and anti‐arthritic effects	65
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	63
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	61
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	56
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	54
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint (Mentha piperita L.) infusion	53
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study	52
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance	50
The effects of post‐harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars	45
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	45
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice	44
Deep eutectic system enhanced oat protein extraction	42
Efficient enzymatic synthesis of theaflavin and its production mechanism	40
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	39
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	38
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chronic stress	38
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna	37
Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing cond	37
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	37
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics	35

The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	35
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	34
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	33
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	33
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	32
Quality analysis of dough and steamed bread under various freezing conditions	32
Optimization of the extraction of phenolic compounds from the leaves of yerba mate (Ilex paraguariensis) through high hydrostatic pressure system using mixture design with process variables	31
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	30
Research on automatic classification and detection of chicken parts based on deep learning algorithm	30
Positive intervention of insoluble dietary fiber from defatted rice bran on hyperlipidemia in high fat diet fed rats	29
Synthesis of hapten, production of monoclonal antibody, and development of immunoassay for ribavirin detection in chicken	29
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	28
In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese‐style sausage	28
Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein	28
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	27
The new rapid and accurate analytical HPLC‐ECD method for the determination of rosmarinic acid in meat products	27
A hybrid RSM‐BPNN‐GA approach for optimizing ultrasound‐assisted deep eutectic solvents extraction conditions for Mesona chinensis benth. and investigation of the extraction mechanism	27
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	26
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization	26
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	26
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast	26
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt	26
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	26
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	26
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	25
A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes	25
Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems	25
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	25
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	25
Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil	24
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	24
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	24
Investigation of non‐Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	23
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	23
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	23
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	23
Evaluation of the effect of ultrasound‐assisted hot air drying on the drying characteristics and physicochemical properties of cherries based on the entropy‐weighted TOPSIS method	23
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	23
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin	23
Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy	22
Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein	22
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice	22
Chlorella vulgaris as a food substitute: Applications and benefits in the food industry	22
Quantitative detection of heavy metal Cd in vegetable oils: A nondestructive method based on Raman spectroscopy combined with chemometrics	22
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch	22
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	22
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	22
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	21
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	21
Dynamic variation of the phytochemical and volatile compounds in the pericarp ofCitrus reticulata‘‘Chachi’’ (Rutaceae) during 2 years of storage	21

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Recent advances in halal food authentication: Challenges and strategies	21
Industrial applications of selected JFS articles	21
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A nonlinear association between total selenium intake and blood selenium concentration: An analysis based on the National Health and Nutrition Examination Survey 2011–2018	20
Properties of Sodium alginate‐polysaccharide‐modified selenium nanoparticles and its application in the preservation of fresh‐cut Bamboo shoots (Pleioblastus amarus)	20
Cover Caption	20
Deoxynivalenol modulated mucin expression and proinflammatory cytokine production, affecting susceptibility to enteroinvasive Escherichia coli infection in intestinal epithelial cells	20
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening	20
Cover Caption	20
Issue Information ‐ TOC	20
Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum: Optimization, purification, structure characterization, and antioxidant activity	20
Microstructural characterization of a wheat‐based food material using image analysis and pore network modeling during baking	20
Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute	19
Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico	19
Curcuma longa enhances IFN‐γ secretion by natural killer cells through cytokines secreted from macrophages	19
On the validity of longitudinal comparisons of central location consumer testing results prior to COVID‐19 versus home use testing data during the pandemic	19
Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour	19
Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition	19
Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey	19
Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans	19
Effect of whey protein isolate‐based edible films containing amino acids on the PhIP level and physicochemical properties of pan‐fried chicken breasts	19
Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology	19
Classification of organic and ordinary kiwifruit by chemometrics analysis of elemental fingerprint and stable isotopic ratios	19
Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat	19
Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk	18
Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury	18
Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches	18
A sensitive sandwich enzyme‐linked immunosorbent assay (sELISA) targeted multiple wheat protein fractions for the detection of several cereal grains in processed foods	18
Microwave heating process of moderate‐minced surimi based on multiphase porous media model	18
Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil	18
An innovative walnut cracker: Self‐grading and multi‐station extrusion mechanism with high efficiency	18
Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior	18
A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio	18
Characterization of a β‐N‐acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34	18
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners	18
Rapid identification of flaxseed oil based on portable fiber optic Raman spectroscopy combined with an oil microscopy method	17
Research on traceability strategy of food supply chain considering delay effect	17
Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach	17
Determination of main lipids and volatile compounds in unconventional cold‐pressed seed oils through chromatographic techniques	17
Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa (Chenopodium quinoa) Snack	17
Chemical composition, antioxidant, and antimicrobial activities of P. roxburghii oleoresin essential oils extracted by steam distillation, superheated steam, and supercritical fluid CO2	17
Inactivation kinetics for surrogates of common foodborne pathogens during food residue drying	17
Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea (Cicer arietinum L.) protein hydrolyzates	17
Structure, physicochemical properties, antioxidant, and hypoglycemic activities of water‐soluble polysaccharides from millet bran	17
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review	17
Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry	17
Detection of nitrofurans residues in honey using surface‐enhanced Raman spectroscopy	17
Non‐Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility	17
Improving the bioactivity of water‐soluble alfalfa saponins using biotransformation	17
Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype	17
Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products	17
Variation of color with baking time in snacks made with pregelatinized cassava	17
Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment	17
Microwave‐assisted enzymatic extraction brings a notably high yield of polysaccharides from mountain Zizania latifolia	17
Industrial applications of selected JFS articles	17
Safety assessment of functional oligooctasaccharide riclinoctaose: A pilot study of genotoxicity, acute toxicity, and subchronic toxicity	17
Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread	17
Industrial applications of selected JFS articles	16
Industrial applications of selected JFS articles	16
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds	16
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review	16
Industrial applications of selected JFS articles	16
Issue Information ‐ TOC	16
The therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats	16
Detection and quantification of miRNA 148a expression in infant formulas	16
Issue Information	16
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults	16
Annual Reviewer Index: Volume 87	16
Antiproliferative and anti‐inflammatory effects of fractionated crude lectins from boiled kidney beans (Phaseolus vulgaris)	16
Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses	16
Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment	16
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Molecular and technical aspects on the interaction of bovine serum albumin with pyrazine derivatives: From molecular docking to spectroscopy study	16
Antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB‐c mice	15
Antibacterial films made with persimmon (Diospyros kakiL.), pectin, and glycerol: An experimental design approach	15
Geographical origin determination of the PDO hazelnut (cv. Giresun Tombul) by chemometric analysis of FT‐NIR and Raman spectra acquired from shell and kernel	15
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam	15
A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk‐Based Formulation	15

Twin‐screw extrusion of vitamin D3/iron‐blend granules in corn and lentil composite flours: Stability, microstructure, and interaction of vitamin D3 with human osteoblast cells	15
A review of the use of numerical analysis in stomach modeling	15
Utilizing onion peel extract as photosensitizer combined with 405 nm blue light to control Salmonella Typhimurium on eggshells	15
Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides	15
Lipase‐catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil	15
Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H2O2‐induced oxidative stress	15
Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α‐lactalbumin hydrolysate	15
Identification and molecular docking of xanthine oxidase and α‐glucosidase inhibitors in Opuntia ficus‐indica fruit	15
Gastrophysical and chemical characterization of structural changes in cooked squid mantle	15
In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds	14
Custom‐printed microfluidic chips using simultaneous ratiometric fluorescence with “Green” carbon dots for detection of multiple antibiotic residues in pork and water samples	14
An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices	14
Influences of superfine‐grinding and mix enzymolysis alone or combined with hydroxypropylation or acetylation on the hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber	14
“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention	14
Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress‐mediated apoptosis by activating PLC–IP3 pathway in HepG2 cells	14
Optimization of a novel vacuum sublimation–rehydration thawing process	14
Integrated transcriptomic and metabolomic analysis reveals the effects and potential mechanism of hydrogen peroxide on pigment metabolism in postharvest broccoli	14
Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives	14
Anticancer activity of protein fractions from chia (Salvia hispanica L.)	14
Plant‐derived exosome‐like nanoparticles: A concise review on its extraction methods, content, bioactivities, and potential as functional food ingredient	14
Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products	14
Quality characteristics and cooking‐induced changes on phenolic compounds of dried green tea noodles	14
Microencapsulated Asiatic Pennywort (Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptability	14
Performance characterization of a traditional wood‐fired pizza oven	14
Impact factor and uncited articles	14
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis	14
Improved molecular softness of tadalafil hapten enhancing antibody performance in immunoassay: Evidence from computational chemistry	14
Normal rice flours perform better in gluten‐free bread than glutinous rice flours	14
Lactobacillus alleviated obesity induced by high‐fat diet in mice	14
Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat	14
Method development and optimization for measuring chymotrypsin and chymotrypsin inhibitor activities	14
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Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system	13
Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing	13
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ProFlow nano‐liquid chromatography with a graphene oxide‐functionalized monolithic nano‐column for the simultaneous determination of chloramphenicol and chloramphenicol glucuronide in foods	13
Effect of microbe‐derived antioxidants on intestinal oxidative stress, NLRP3 inflammasome, morphologic structure, and growth performance in weanling piglets	13
Editorial board changes	13
Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour	13
Issue Information ‐ TOC	13
Corrigendum for “Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes”	13
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation	13
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity	13
Issue Information ‐ TOC	13
Issue Information ‐ TOC	13
Ultrasound‐enzyme‐assisted extraction of flavonoids, polysaccharides, and triterpenes from Gualou and Xiebai: optimization, bioactivity, in vitro digestive stability, and impact on lipid digestion	13
The effects of low FODMAP diet on gut microbiota regulation: A systematic review and meta‐analysis	13
Selenium‐ and zinc‐biofortified bean sprouts improve cognitive dysfunction in aging mice by reducing oxidative stress	13
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea	13
Industrial applications of selected JFS articles	13
Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips	13
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology	13
Advances in sensory science: From perception to consumer acceptance	13
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Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi	13
Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes	13
Phytochemical profile, bioactivity, and molecular docking studies of natural edible mushrooms grown in Tokat and Sivas provinces of Turkey	13
Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties	13
Issue Information ‐ TOC	13
Cover Caption	13
A boom in manuscript submissions	12
Multitarget preservation technologies for chemical‐free sustainable meat processing	12
Pilot study of toxicological safety evaluation in acute and 28‐day studies of selenium nanoparticles decorated by polysaccharides from Sargassum fusiforme in Kunming mice	12
Health risk assessment using in vitro simulation in assessing bioavailability of cadmium in rice from main producing areas across China	12
Effects of lycopene on the growth performance, meat quality, and antioxidant capacity of broiler chickens challenged with aflatoxin B1	12
Assessing the food safety risk of ochratoxin A in coffee: A toxicology‐based approach to food safety planning	12
Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies	12
Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice	12
Nutritional, biological, and structural properties of bioactive peptides from bellflower, Persian‐willow, and bitter‐orange pollens	12
Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters	12
Green synthesized TiO2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii	12
Nutrient content and ultra‐performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis	12
Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage	12
Effect of fenugreek (Trigonella foenum‐graecum L.) seed extract on glycemic index, in vitro digestibility, and physical characterization of wheat (Triticum aestivum L.) starch	12
Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model	12
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea	12
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs	12
Single nucleotide polymorphism‐based methodology for authentication of bovine, caprine, ovine, camel, and donkey meat cuts	12
Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far‐infrared drying of Codonopsis pilosula	12
Effect of material temperatures on quality of fish vermicelli, a noodle‐shaped surimi product	12
Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins	12
Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking	12
High‐protein rice flour in the development of gluten‐free pasta	12
Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium contamination of romaine lettuce at pre‐ and postharvest	12
Enhancing dietary analysis: Using machine learning for food caloric and health risk assessment	12
Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions	12
Integration of metabolomics and transcriptomics analyses reveals the mechanism of nano‐selenium treated to activate phenylpropanoid metabolism and enhance the antioxidant activity of peach	12
Analysis and authentication of avocado oil by low‐field benchtop NMR spectroscopy and chemometrics	12
High‐pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA‐qPCR	12
Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu	12
Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds	12
Facile production of low‐viscosity mung bean starch through cold plasma treatment: Improvement of film formability	12
Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ‐polyglutamic acid electrostatic complex	12
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews	12
Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion	12