Journal of Food Science

Article	Citations
Using hot steam exposure to reveal mechanical properties of spaghetti beams and columns	138
Methods to perform risk‐based inspections of food companies	104
Sweet cherry phenolics revealed to be promising agents in inhibiting P‐glycoprotein activity and increasing cellular viability under oxidative stress conditions: in vitro and in silico study	101
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	81
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	78
Impacts of kappa‐selenocarrageenan on the muscle quality of pork: Novel insights into myofibrillar protein and lipid oxidation	65
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	62
Extraction, characterization, and hemostatic effect of collagen from the scales of Megalonibea fusca	58
Role of protein and lipid oxidation in hardening of high‐protein bars during storage	56
Oral barriers to food‐derived active peptides and nano‐delivery strategies	55
Deep eutectic system enhanced oat protein extraction	54
Looking ahead to 2025	54
Different processing methods affect the chemical composition and in vitro anti‐tumor activity of ginseng	48
Effects of brown seaweed oligosaccharides on obesity and constipation managements	47
Non‐destructive detection of milk nutritional components based on hyperspectral imaging	45
UPLC‐PDA‐ESI‐MS based chemometric analysis for solvent polarity effect evaluation on phytochemical compounds and antioxidant activity in habanero pepper (Capsicum chinense Jacq) fruit extract	45
Efficacy of sodium hypochlorite and peracetic acid in reducing cross‐contamination during washing of baby spinach at different water quality levels	43
Development of an intelligent control system of high efficiency and online monitoring for hot air drying of peony flowers	41
Automating egg damage detection for improved quality control in the food industry using deep learning	39
Pectin/gelatin‐based bionanocomposite containing modified graphene quantum dots and carnauba wax as functional fillers for food packaging applications	39
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	38
Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice	36
Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, characterization, and controlled release	34
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	34
Aggregated health risk assessment of perfluoroalkyl acids migrated from convenience food contact materials	34

Low‐calorie d‐allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake	34
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	33
Development of a magnetic separation method for rapid isolation and enrichment of bacteria in raw pork using chitosan functionalized magnetic Fe3O4@MIL‐100(Fe) composites	32
Efficacy of Lacticaseibacillus paracasei fermented milk on a model of constipation induced by loperamide hydrochloride in BALB/c mice	32
Variations in quality attributes of pulsed light‐treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C)	31
Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity	30
Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf‐life extension of bell peppers (Capsicum annuum)	30
Issue Information	29
Gelation characteristics of partially purified myofibrillar proteins extracted from commercially harvested Indian mackerel and threadfin bream	29
Industrial applications of selected JFS articles	29
Research on automatic classification and detection of chicken parts based on deep learning algorithm	29
Volatile fingerprints of different parts of Chongming saffron (Crocus sativus) flowers by headspace‐gas chromatography‐ion mobility spectrometry and in vitro bioactive properties of the saffron	28
Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages	28
Nanoencapsulation of vitamin B2 using chitosan‐modified poly(lactic‐co‐glycolic acid) nanoparticles: Synthesis, characterization, and in vitro studies on simulated gastrointestinal s	28
Apricot polysaccharides as new carriers to make curcumin nanoparticles and improve its stability and antibacterial activity	27
Using transglutaminase to cross‐link complexes of lactoferrin and α‐lactalbumin to increase thermal stability	27
Issue Information ‐ TOC	27
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt	27
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Cover Caption	26
One year anniversary	26
Antitumor activity of a whey peptide‐based enteral diet in C26 colon tumor‐bearing mice	25
Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch	25
Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentatio	25
Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC‐MS/MS, HS‐SPME‐GC‐MS, and HS‐GC‐IMS	25
Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation	25
Facile synthesis of gold nanostars for the duplex detection of pesticide residues in grapes using SERS	25
Metabolomic profiling of the nutritional components of chicory leaves following heat processing	25
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Industrial applications of selected JFS articles	24
Cover Caption	24
Industrial applications of selected JFS articles	24
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice	24
Aichi virus inactivation by heat in 2‐ml glass vials	23
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	23
Issue Information ‐ TOC	23
Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism	22
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce	22
Cover Caption	22
Issue Information ‐ TOC	22
Comparison of chemical characterization and oxidative stability of Lycium barbarum seed oils: A comprehensive study based on processing methods	22
Cover Caption	22
Microbiological and mycotoxicological analyses of processed cereal‐based complementary foods for infants and young children from the German market	22
Ethylene production and antioxidant potential of five peach cultivars during maturation	22
Extensive hydrolysis of milk protein and its peptidomic antigenicity analysis by LC–MS/MS	21
Synergistic effect of high hydrostatic pressure, allyl isothiocyanate, and acetic acid on the inactivation and survival of pathogenic Escherichia coli in ground chicken	21
Feasibility study on early identification of freshness decay of fresh‐cut kiwifruit during cold chain storage by Fourier transform‐near infrared spectroscopy combined with chemometrics	21
Milk protein hydrolysates obtained with immobilized alcalase and neutrase on magnetite nanoparticles: Characterization and antigenicity study	21
Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing	21

Influence of post‐harvest physiology on sensory perception, physical properties, and chemical compositions of Moris pineapples (Ananas comosus L.)	21
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	20
ReX Submission Platform	20
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	20
Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals	20
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	20
Investigation of non‐Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	20
Microwave irradiation of guar seed flour: Effect on anti‐nutritional factors, phytochemicals, in vitro protein digestibility, thermo‐pasting, structural, and functional attributes	20
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance	19
Transcriptomic analysis reveals ozone treatment delays kiwifruit postharvest softening by modulating cell wall metabolism	19
Insight into a natural novel histidine decarboxylase gene deletion in Enterobacter hormaechei RH3 from traditional Sichuan‐style sausage	19
Pharmacological effects and safety of Andrographis paniculata (Burm.f.) Nees	19
Causal inference of whole‐grain foods’ risk based on a generative adversarial network and Bayesian network	19
In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls	19
Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures	19
Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch	19
Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier	19
Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio	19
Exogenous p‐coumaric acid treatment improves phenolic compounds biosynthesis of postharvest cherry tomatoes by regulating physiological metabolism	19
Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co‐gelation properties with egg white protein	19
Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour	18
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	18
AI and scholarly publishing	18
Preparation and characterization of octenyl succinic anhydride‐modified ginkgo seed starch with enhanced physicochemical and emulsifying properties	18
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization	18
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Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compounds	18
Issue Information	18
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	18
Enhanced bioavailability and anti‐hyperglycemic activity of young apple polyphenols by complexation with whey protein isolates	18
Thermal stability and interfacial rheology of whey protein–corn oil emulsions: The effect of l‐arginine fortification	18
Separation of principal component dihydromyricetin from Ampelopsis grossedentata by high‐speed counter‐current chromatography and its interaction with corn starch	18
Industrial applications of selected JFS articles	17
Effect of cinnamon essential oil dietary supplementation on the growth, fatty acid composition, and meat quality of tilapia	17
Tanner Awards for the Most‐Cited Articles of 2019	17
The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd	17
Enhanced water dispersibility and Caco‐2 cell monolayer permeability of quercetin by complexation with casein hydrolysate	17
Anti‐inflammatory properties of an aldehydes‐enriched fraction of grapefruit essential oil	17
Evaluation on antiosteoporosis of collagen peptides prepared by immobilized protease with eggshell membrane	17
The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage	17
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	17
A pilot study on the effect of formulation and individual muscle mass on vitamin C absorption in randomized clinical study	17
Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough	16
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Tanner Awards for the most‐cited articles of 2021	16
Formation and molecular dynamics simulation of inclusion complex of large‐ring cyclodextrin and 4‐terpineol	16
Government Mandates on Open/Public Access	16
Industrial applications of selected JFS articles	16
Gluten‐free pasta as an alternative in the diet of patients with celiac disease	16
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	16
Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate	16
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	16
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Annual Reviewer Index: Volume 86	16
Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product	16
Elucidation of heavy metal content, phenolic profiles, and antioxidant activities of kale (Brassica oleracea L. var. acephala) and arugula (Brassica eruca L.) grown in urban gardens in I	16
Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application	16
Optimizing niger seed (Guizotia abyssinica) oil quality: A comprehensive analysis of infrared‐heat induced changes in bioactive profile, physiochemical attributes, and oxidative stability	16
Issue Information ‐ TOC	16
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate	15
Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage	15
Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules	15
Protein quality of a probiotic beverage enriched with pea and rice protein	15
Effect of linolenic acid on triterpenoids production by the liquid fermentation of Antrodia cinnamomea	15
Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil	15
Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review	15
Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates	15
Vegetable soybean (Glycine max (L.) Merr.) leaf extracts: Functional components and antioxidant and anti‐inflammatory activities	15
Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions	15
Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork	15
Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine	15
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast	14
Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits	14
Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour	14
Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor	14
Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar	14
Fabrication and design of poly(l‐lactic acid) membrane for passive MAP packaging of Brassica chinensis L	14
Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources	14
Bentong ginger oleoresin mitigates liver injury and modulates gut microbiota in mouse with nonalcoholic fatty liver disease induced by high‐fat diet	14
A comparative metabolomic investigation of different sections of Sicilian Citrus x limon (L.) Osbeck, characterization of bioactive metabolites, and evaluation of in vivo toxicity on zebrafish	14

Promoting lipid oxidation and release of volatiles of pork fat pulp by lipase, blue light with riboflavin in liquor immersion	14
Development and characterization of cranberry pomace extract incorporated and vitamin E fortified edible films as an edible separation sheet for fruit leather	14
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	14
Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures	14
Ultrasonic‐assisted extraction of flavonoids from Nitraria sibirica leaf using response surface methodology and their anti‐proliferative activity on 3T3‐L1 preadipocytes and antioxidant activit	14
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	14
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	14
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	14
Industrial applications of selected JFS articles	14
Do peer‐reviewed papers with a preprint version have an unfair metrics advantage?	14
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	13
Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community	13
Research on risk factor filtering and rating of cold chain logistics from the perspective of root‐state risk identification	13
Development of reduced‐fat eggless mayonnaises using clove basil and sweet basil seed mucilages	13
Detection of early bruises in apples using hyperspectral imaging and an improved MobileViT network	13
Impact of synbiotics on disease activity in systemic lupus erythematosus: Results from a randomized clinical trial	13
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	13
Efficient enzymatic synthesis of theaflavin and its production mechanism	13
Gelling properties of acid‐induced tofu (soybean curd): Effects of acid type and nano‐fish bone	13
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	13
Effect of hawthorn polyphenol extracts on the physicochemical properties and digestibility of corn starch	13
Featured Cover: Cover Image, Volume 89, Issue 5	13
Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks	13
Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods	13
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	13
Diversity in storage age enables discrepancy in quality attributes and metabolic profile of Citrus grandis “Tomentosa” in China	13
Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation	13
Industrial applications of selected JFS articles	13
Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers	13
Optimization of extraction process of polysaccharide from Phylloporia fontanesiae and its simulated digestion in vitro	13
Diversity in the Editorial Board: Gender issues	13
Attitudes toward artificial meat in Arab countries	13
Jerked beef as an ultraprocessed convenience food: Desalting strategies to minimize the impact on lipid and protein oxidation	13
Characterization and peptide identification of umami fractions from rusip—a traditional fermented anchovy product	13
Effect of indoor dehydration on the chemical composition of Marselan grapes in Heyang of China	13
Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages	12
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Modulation of adzuki (Vigna angularis) bean milk analog substrates and metabolites through singular and/or combined treatment of germination and lactic acid fermentation	12
Influences of serving temperatures on human perceived spiciness intensity of commercial spicy sauces	12
Improving the chemical and sensory characteristics of red and white wines with pectinase‐producing non‐Saccharomyces yeasts	12
Thermal processing implications on microplastics in rainbow trout fillet	12
Effects of eugenol on physicochemical properties of sturgeon skin collagen–chitosan composite membrane	12
Quality analysis of dough and steamed bread under various freezing conditions	12
Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model	12
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	12
l‐Arginine treatment maintains postharvest quality in blueberry fruit by enhancing antioxidant capacity during storage	12
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	12
Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety	12
Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)	12
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods	12
Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics	12
Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry	12
Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments	12
Ultra‐processing should be understood as a holistic issue, from food matrix, to dietary patterns, food scoring, and food systems	12
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	12
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	12
Transcriptomic analysis of the effect of shaking and tumbling degree on quality formation of Wuyi rock tea	12
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice	12
Comparative study on structure, properties, functions, and in vitro digestion characteristics of dietary fiber from Chinese chestnut prepared by different methods	12
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	12
Announcing the 2024 Winner of the Kroger Outstanding Reviewer Award	12
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein	12
Detection and identification of marine fish mislabeling in Guangzhou's supermarkets and sushi restaurants using DNA barcoding	12
A stable and sensitive enzyme‐linked immunosorbent assay (ELISA) for the determination of metsulfuron‐methyl residues in foods	12
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging	12
Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions	12
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	12
The evaluation of the nutritional quality of common wild edible fungi in Yunnan Province	11
Structure, antioxidant properties, and protective effects on DNA damage of exopolysaccharides from Clostridium butyricum	11
Preparation and physicochemical stability of tomato seed oil microemulsions	11
Protective effects of ginsenoside Rc against acute cold exposure‐induced myocardial injury in rats	11
Full‐surface defect detection of navel orange based on hyperspectral online sorting technology	11
Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle	11
Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage	11
Fabrication and characterization of ethyl acetate–hydroxypropyl‐β‐cyclodextrin inclusion complex	11
Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use	11
Three‐dimensional pore structure of the decellularized parsley scaffold regulates myogenic differentiation for cell cultured meat	11
Solving the delivery of Lactococcus lactis: Improved survival and storage stability through the bioencapsulation with different carriers	11
Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy	11
Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch‐flavonoid prepared by different methods	11
Differentiation and classification of Chinese Luzhou‐flavor liquors with different geographical origins based on fingerprint and chemometric analysis	11
A recoverable hydrophilic deep eutectic solvent for efficient extraction of polyphenolic compounds from raspberry root	11
Applying text mining to identify relevant literature in food science: Cold denaturation as a case study	11
Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum	11
Production of a novel milk‐clotting enzyme from solid‐substrate Mucor spp. culture	11
Effects of hot‐air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves	11
Extraction of phenolic compounds from the shells of pecan nuts with cytotoxic activity through apoptosis against the colon cancer cell line HT‐29	11
Differential effects of phenolic extracts from red‐fleshed apple peels and flesh induced G1 cell cycle arrest and apoptosis in human breast cancer MDA‐MB‐231 cells	11
Cytotoxicity, structural, conformational, and techno‐functional properties of α‐lactalbumin nanostructured aggregates	11
Metabolites and chemometric study of Perilla (Perilla frutescens) from different varieties and geographical origins	11
The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review	11
Impact of microorganisms on key processes of organic acid metabolism during the occurrence and disappearance of paocai pellicle	11
Optimization of incorporating κ‐Carrageenan‐based gels on improving cloud stability, physical stability, and viscosity of ready‐to‐drink mango juice	11
A rapid method for identification of Lanxangia tsaoko origin and fruit shape: FT‐NIR combined with chemometrics and image recognition	11
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	11