Journal of Food Science

Article	Citations
Cover Caption	126
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Issue Information ‐ TOC	73
Industrial applications of selected JFS articles	69
Issue Information	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	57
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	54
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	53
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study	51
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	47
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	46
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	46
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	45
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint (Mentha piperita L.) infusion	42
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	40
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	39
Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein	39
Quality analysis of dough and steamed bread under various freezing conditions	38
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	37
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	37
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	36
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	35
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	33
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	33

Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy	32
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast	31
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	30
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	30
Investigation of non‐Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	30
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance	30
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	30
Deep eutectic system enhanced oat protein extraction	28
The effects of post‐harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars	28
Efficient enzymatic synthesis of theaflavin and its production mechanism	28
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	27
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	27
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	27
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	27
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	27
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	27
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	26
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	26
Positive intervention of insoluble dietary fiber from defatted rice bran on hyperlipidemia in high fat diet fed rats	25
The new rapid and accurate analytical HPLC‐ECD method for the determination of rosmarinic acid in meat products	25
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	25
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	25
Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein	25
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	25
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	25
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	25
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization	24
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	23
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	23
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt	23
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	23
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin	23
Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems	23
Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil	23
Recent advances in halal food authentication: Challenges and strategies	22
Research on automatic classification and detection of chicken parts based on deep learning algorithm	22
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch	22
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	22
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	22
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice	22
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	22
Dynamic variation of the phytochemical and volatile compounds in the pericarp ofCitrus reticulata‘‘Chachi’’ (Rutaceae) during 2 years of storage	22
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Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	22
Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures	21
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice	21
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	21
Cross‐Correlation and Causality Analysis for Wine Quality: A Stacked Machine Learning Approach	21
Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing cond	21
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chronic stress	21

Quantitative detection of heavy metal Cd in vegetable oils: A nondestructive method based on Raman spectroscopy combined with chemometrics	21
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics	21
Industrial applications of selected JFS articles	20
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Deoxynivalenol modulated mucin expression and proinflammatory cytokine production, affecting susceptibility to enteroinvasive Escherichia coli infection in intestinal epithelial cells	20
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Microstructural characterization of a wheat‐based food material using image analysis and pore network modeling during baking	20
Chlorella vulgaris as a food substitute: Applications and benefits in the food industry	20
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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
Issue Information ‐ TOC	20
Chemical composition, antioxidant, and antimicrobial activities of P. roxburghii oleoresin essential oils extracted by steam distillation, superheated steam, and supercritical fluid CO2	19
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners	19
Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach	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
Non‐Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility	19
Microwave‐assisted enzymatic extraction brings a notably high yield of polysaccharides from mountain Zizania latifolia	19
Research on traceability strategy of food supply chain considering delay effect	19
Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry	19
Properties of Sodium alginate‐polysaccharide‐modified selenium nanoparticles and its application in the preservation of fresh‐cut Bamboo shoots (Pleioblastus amarus)	19
Determination of main lipids and volatile compounds in unconventional cold‐pressed seed oils through chromatographic techniques	19
Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa (Chenopodium quinoa) Snack	19
Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey	18
On the validity of longitudinal comparisons of central location consumer testing results prior to COVID‐19 versus home use testing data during the pandemic	18
Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute	18
Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans	18
Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat	18
Classification of organic and ordinary kiwifruit by chemometrics analysis of elemental fingerprint and stable isotopic ratios	18
Microwave heating process of moderate‐minced surimi based on multiphase porous media model	18
Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior	18
Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches	18
Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour	18
Effect of whey protein isolate‐based edible films containing amino acids on the PhIP level and physicochemical properties of pan‐fried chicken breasts	18
Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk	18
A sensitive sandwich enzyme‐linked immunosorbent assay (sELISA) targeted multiple wheat protein fractions for the detection of several cereal grains in processed foods	17
Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype	17
Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread	17
Improving the bioactivity of water‐soluble alfalfa saponins using biotransformation	17
Inactivation kinetics for surrogates of common foodborne pathogens during food residue drying	17
Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury	17
Characterization of a β‐N‐acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34	17
Safety assessment of functional oligooctasaccharide riclinoctaose: A pilot study of genotoxicity, acute toxicity, and subchronic toxicity	17
Structure, physicochemical properties, antioxidant, and hypoglycemic activities of water‐soluble polysaccharides from millet bran	17
Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment	17
Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil	17
An innovative walnut cracker: Self‐grading and multi‐station extrusion mechanism with high efficiency	17
Detection of nitrofurans residues in honey using surface‐enhanced Raman spectroscopy	17
Industrial applications of selected JFS articles	17
Impact of Short‐Term Germination on the Nutritional, Physicochemical, and Techno‐Functional Properties of Black Turtle Beans	17
A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio	17
Announcing the 2025 Outstanding Reviewer Award Winner	16
Curcuma longa enhances IFN‐γ secretion by natural killer cells through cytokines secreted from macrophages	16
Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology	16
Annual Reviewer Index: Volume 87	16
Variation of color with baking time in snacks made with pregelatinized cassava	16
Rapid identification of flaxseed oil based on portable fiber optic Raman spectroscopy combined with an oil microscopy method	16
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening	16
Industrial applications of selected JFS articles	16
L‐Alpha‐Glycerylphosphorylcholine (L‐α‐GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects	16
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review	16
Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum: Optimization, purification, structure characterization, and antioxidant activity	16
Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products	16
Industrial applications of selected JFS articles	15
Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses	15
Normal rice flours perform better in gluten‐free bread than glutinous rice flours	15
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity	15
Industrial applications of selected JFS articles	15
Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment	15
Detection and quantification of miRNA 148a expression in infant formulas	15
Issue Information ‐ TOC	15
Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H2O2‐induced oxidative stress	15
Issue Information	15
A review of the use of numerical analysis in stomach modeling	15
Antiproliferative and anti‐inflammatory effects of fractionated crude lectins from boiled kidney beans (Phaseolus vulgaris)	15
The therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats	15
Improved molecular softness of tadalafil hapten enhancing antibody performance in immunoassay: Evidence from computational chemistry	15
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation	15
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Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives	14

Gastrophysical and chemical characterization of structural changes in cooked squid mantle	14
Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α‐lactalbumin hydrolysate	14
Antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB‐c mice	14
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam	14
Integrated transcriptomic and metabolomic analysis reveals the effects and potential mechanism of hydrogen peroxide on pigment metabolism in postharvest broccoli	14
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review	14
Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing	14
Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress‐mediated apoptosis by activating PLC–IP3 pathway in HepG2 cells	14
Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides	14
Antibacterial films made with persimmon (Diospyros kakiL.), pectin, and glycerol: An experimental design approach	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
Identification and molecular docking of xanthine oxidase and α‐glucosidase inhibitors in Opuntia ficus‐indica fruit	14
Performance characterization of a traditional wood‐fired pizza oven	14
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults	14
Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system	14
In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds	14
Lipase‐catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil	14
Geographical origin determination of the PDO hazelnut (cv. Giresun Tombul) by chemometric analysis of FT‐NIR and Raman spectra acquired from shell and kernel	14
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	14
Quality characteristics and cooking‐induced changes on phenolic compounds of dried green tea noodles	14
Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat	14
Optimization of a novel vacuum sublimation–rehydration thawing process	14
Utilizing onion peel extract as photosensitizer combined with 405 nm blue light to control Salmonella Typhimurium on eggshells	14
Impact factor and uncited articles	14
Microencapsulated Asiatic Pennywort (Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptability	13
Lactobacillus alleviated obesity induced by high‐fat diet in mice	13
Corrigendum for “Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes”	13
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Aqueous ozone effects on wheat gluten: Yield, structure, and rheology	13
Issue Information ‐ TOC	13
Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products	13
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds	13
Distribution of Kinetic and Thermal Processing Parameters Based On α‐Amylase Inactivation Data	13
“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention	13
Ultra‐Processed Food Intake and Risk of Adverse Liver Outcomes: A Meta‐Analysis	13
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Industrial applications of selected JFS articles	13
Advances in sensory science: From perception to consumer acceptance	13
An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices	13
Molecular and technical aspects on the interaction of bovine serum albumin with pyrazine derivatives: From molecular docking to spectroscopy study	13
A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk‐Based Formulation	13
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis	13
Method development and optimization for measuring chymotrypsin and chymotrypsin inhibitor activities	13
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Issue Information ‐ TOC	13
Issue Information ‐ TOC	13
Custom‐printed microfluidic chips using simultaneous ratiometric fluorescence with “Green” carbon dots for detection of multiple antibiotic residues in pork and water samples	13
Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips	13
Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes	12
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Selenium‐ and zinc‐biofortified bean sprouts improve cognitive dysfunction in aging mice by reducing oxidative stress	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
Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion	12
Nutrient content and ultra‐performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis	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
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs	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
Assessing the food safety risk of ochratoxin A in coffee: A toxicology‐based approach to food safety planning	12
Enhancing dietary analysis: Using machine learning for food caloric and health risk assessment	12
Mengding Yellow Bud Polyphenols Protect Against CCl4‐induced Hepatotoxicity in Mice Via Inhibiting Oxidative Stress and Inflammation	12
Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties	12
Editorial board changes	12
Effect of microbe‐derived antioxidants on intestinal oxidative stress, NLRP3 inflammasome, morphologic structure, and growth performance in weanling piglets	12
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews	12
Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium contamination of romaine lettuce at pre‐ and postharvest	12
Green synthesized TiO2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii	12
Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi	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
Phytochemical profile, bioactivity, and molecular docking studies of natural edible mushrooms grown in Tokat and Sivas provinces of Turkey	12
Nutritional, biological, and structural properties of bioactive peptides from bellflower, Persian‐willow, and bitter‐orange pollens	12
Single nucleotide polymorphism‐based methodology for authentication of bovine, caprine, ovine, camel, and donkey meat cuts	12
Effect of pulsed light on myofibrillar protein of large yellow croaker (Pseudosciaena crocea) during refrigerated storage	12
Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour	12
Analysis and authentication of avocado oil by low‐field benchtop NMR spectroscopy and chemometrics	12
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea	12
High‐protein rice flour in the development of gluten‐free pasta	12
A boom in manuscript submissions	12
Multitarget preservation technologies for chemical‐free sustainable meat processing	12
ProFlow nano‐liquid chromatography with a graphene oxide‐functionalized monolithic nano‐column for the simultaneous determination of chloramphenicol and chloramphenicol glucuronide in foods	12
Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far‐infrared drying of Codonopsis pilosula	12
Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage	12
The effects of low FODMAP diet on gut microbiota regulation: A systematic review and meta‐analysis	12
Ultrasound‐enzyme‐assisted extraction of flavonoids, polysaccharides, and triterpenes from Gualou and Xiebai: optimization, bioactivity, in vitro digestive stability, and impact on lipid digestion	12
Comparative study on the difference of saponins and nutrients in Panax notoginseng powder dried by new rapid drying technique and traditional hot air	11
Issue Information	11
Consumer preferences for the color of unprocessed animal foods	11
Industrial applications of selected JFS articles	11
Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (Fe2O3/TiO2) in extra virgin oli	11
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Improving shikonin solubility and stability by encapsulation in natural surfactant‐coated shikonin nanoparticles	11
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A novel real‐time crayfish weight grading method based on improved Swin Transformer	11
Regulation of Arginine Metabolism by Transcription Factor Btn2p in a Mixed Culture of Saccharomyces cerevisiae and Pediococcus pentosaceus and Subsequent Ethanol Tolerance	11
Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice	11
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