Journal of Food Science

Article	Citations
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	111
Cross‐Correlation and Causality Analysis for Wine Quality: A Stacked Machine Learning Approach	99
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Effect of gluconic acid rinsing on cadmium decontamination from rice protein	77
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin	58
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	57
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	56
In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese	52
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Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	45
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	45
Industrial applications of selected JFS articles	44
Issue Information	44
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	43
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint ( Mentha piperita L.) infusion	42
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch	41
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	39
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	38
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	37
Chlorella vulgaris as a food substitute: Applications and benefits in the food industry	37
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	37
A hybrid RSM‐BPNN‐GA approach for optimizing ultrasound‐assisted deep eutectic solvents extraction conditions for Mesona chinensis benth. and investigati	37
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in H	36
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro	36
Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat	36

The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	36
Impact of Passive Solar Drying and Storage on Secondary Plant Metabolites and Nitrate Contents of Abyssinian Mustard, Amaranth, and Pumpkin Leaves	35
Deep eutectic system enhanced oat protein extraction	34
Efficient enzymatic synthesis of theaflavin and its production mechanism	34
A Low‐Cost Image Histogram and Machine Learning Approach for Detection of Cow Milk Adulteration	34
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	33
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chro	33
Ultrasound‐Assisted Extraction Using a 3D‐Printed Device Functionalized With SPE Sorbent for UHPLC‐DAD Analysis of Pesticide Residues in Honey	31
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	31
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	31
Industrial Applications of Selected JFS Articles	31
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala ( subabul	30
Barium Levels in Brazil Nuts: A Global Review of the Literature	30
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	30
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	29
Effect of Wheat Bran Fermentation With Wickerhamomyces anomalus , Pediococcus pentosaceus , and	28
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	28
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	28
Investigation of non‐ Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	27
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	27
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	27
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	27
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae	26
Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing cond	26
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	25
Deciphering Flavor Characteristics and Brand Differences of Braised Sauce Used for Guilin Rice Noodles	25
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt	25
Cultured Meat: A Multidimensional Review of Technological, Nutritional, Ethical, and Regulatory Advances (2020–2025)	25
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	25
Optimization of the Spray‐Drying of the Traditional Ecuadorian Horchata for Developing an Instant Powdered Functional Beverage	24
Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel	24
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics	24
Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures	24
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	24
The Use of Deep Learning in Primary Agricultural Products Freshness Assessment: A Systematic Review	24
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	24
Research on automatic classification and detection of chicken parts based on deep learning algorithm	24
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	23
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice	23
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	23
Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein	23
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	23
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato ( Solanum lycopersicum L.): An overview	23
Optimization of the extraction of phenolic compounds from the leaves of yerba mate ( Ilex paraguariensis ) through high hydrostatic pressure system using	23
Quality analysis of dough and steamed bread under various freezing conditions	23
Quantitative detection of heavy metal Cd in vegetable oils: A nondestructive method based on Raman spectroscopy combined with chemometrics	23
Thermal aggregation behavior of egg white protein and blue round scad ( Decapterus maruadsi ) myofibrillar protein	22
Advances in Vacuum Microwave Drying for Berries: Processing, Quality, and Future Perspectives for Sustainable Fruit Drying	22
Drying date plum ( Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	22
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	22

Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance	22
Food Allergen Dose Differentially Controls the Intensity of the Developing Food Allergy Response in an Oral Sensitization‐Based Murine Model	22
Effect of whey protein isolate‐based edible films containing amino acids on the PhIP level and physicochemical properties of pan‐fried chicken breasts	22
A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network	22
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	22
The effects of post‐harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato ( Solanum lycopersicum )	22
Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems	22
An Overview of Enhancing Polyolefin Recycling in Food Packaging: Navigating New EU Regulations and Design for Recycling	21
Polyphenolic Profiles, Antioxidant and α‐Glucosidase Inhibitory Activities of Three SmallFruited Apple Cultivars From Northeast China	21
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening	21
Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry	21
Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT‐IR, CD, and HS‐SPME‐GC‐MS	21
Soy Protein Hydrolysate Accentuates the Cocoa‐Like Flavor Attributes of Carob‐Based Dark Chocolate	21
Microwave‐assisted enzymatic extraction brings a notably high yield of polysaccharides from mountain Zizania latifolia	21
Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute	21
Effects of Edible Fungi and Medicine–Food Homology Ingredients on Sensory Attributes and Emotional Responses to Chicken Soup	21
Advancing Nutritional Strategies for Glucocorticoid‐Induced Osteoporosis: Perspectives on Selenium‐Enriched Egg White Protein and Gut–Bone Axis Modulation	21
Skyrocketing Submissions Part 2	21
Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of f	21
Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa ( Chenopodium quinoa ) Snack	20
Cover Caption	20
Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype	20
Industrial applications of selected JFS articles	20
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Industrial applications of selected JFS articles	20
Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil	20
Study on Drying Characteristics and Numerical Model of Turnips Based on Infrared Radiation Drying Technology	20
Cover Caption	20
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
Announcing the 2025 Outstanding Reviewer Award Winner	20
Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach	20
Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology	20
Issue Information ‐ TOC	20
Deoxynivalenol modulated mucin expression and proinflammatory cytokine production, affecting susceptibility to enteroinvasive Escherichia coli infection	19
Non‐Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility	19
Inactivation kinetics for surrogates of common foodborne pathogens during food residue drying	19
Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior	19
Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum : Optimization, purification, structure characterization, and antio	19
Gas‐Producing Bacteria Causing Package Swelling in Hubei Broad Bean Paste: Isolation, Identification, and Control	19
Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread	19
Structure, physicochemical properties, antioxidant, and hypoglycemic activities of water‐soluble polysaccharides from millet bran	19
An innovative walnut cracker: Self‐grading and multi‐station extrusion mechanism with high efficiency	19
L‐Alpha‐Glycerylphosphorylcholine (L‐α‐GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects	19
Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk	19
Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products	19
Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat	19
Microstructural characterization of a wheat‐based food material using image analysis and pore network modeling during baking	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
Determination of main lipids and volatile compounds in unconventional cold‐pressed seed oils through chromatographic techniques	19
Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin ( Citrus unshiu ) by postharvest heat treatment	18
“Steak Dry Aging”: An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef	18
Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury	18
Rapid identification of flaxseed oil based on portable fiber optic Raman spectroscopy combined with an oil microscopy method	18
Improving the bioactivity of water‐soluble alfalfa saponins using biotransformation	18
Research on traceability strategy of food supply chain considering delay effect	18
Detection of nitrofurans residues in honey using surface‐enhanced Raman spectroscopy	18
Impact of Short‐Term Germination on the Nutritional, Physicochemical, and Techno‐Functional Properties of Black Turtle Beans	18
Chemical composition, antioxidant, and antimicrobial activities of P. roxburghii oleoresin essential oils extracted by steam distillation, superheated st	18
Properties of Sodium alginate‐polysaccharide‐modified selenium nanoparticles and its application in the preservation of fresh‐cut Bamboo shoots ( Pleioblastus amarus	18
Microwave heating process of moderate‐minced surimi based on multiphase porous media model	18
Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey	18
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners	18
Effect of Microwave Irradiation Assisted With Pre‐Acidification on the Molecular Structure and Emulsification Properties of Quinoa Starch	18
Effects of Hot Air Drying on the Nutritional and Phytochemical Composition of Radish ( Raphanus sativus L.) Microgreens	18
Black Cricket ( Gryllus assimilis ) Flour, Alone or Combined With Soybean Flour, Enhances Protein Digestibility, Metabolic Health, and Gut Integrity in W	18
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review	18
Glycerol‐Mediated Freeze‐Thaw Stabilization of Probiotic‐Loaded High Internal Phase Emulsions	17
Utilizing onion peel extract as photosensitizer combined with 405 nm blue light to control Salmonella Typhimurium on eggshells	17
A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk‐Based Formulation	17
Quality characteristics and cooking‐induced changes on phenolic compounds of dried green tea noodles	17
Lipase‐catalyzed preparation of deacidified Buah Merah ( Pandanus conoideus ) oil	17
Industrial applications of selected JFS articles	17
Distribution of Kinetic and Thermal Processing Parameters Based On α‐Amylase Inactivation Data	17
Impact factor and uncited articles	17
Annual Reviewer Index: Volume 87	17
Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H 2 O	17
Issue Information	17
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds	17
A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio	17
Molecular and technical aspects on the interaction of bovine serum albumin with pyrazine derivatives: From molecular docking to spectroscopy study	17

Integrated transcriptomic and metabolomic analysis reveals the effects and potential mechanism of hydrogen peroxide on pigment metabolism in postharvest broccoli	17
Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses	17
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Issue Information ‐ TOC	17
Industrial applications of selected JFS articles	17
Enhancing Gluten‐Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation	16
Effect of the Addition of Vitamin D 2 ‐Rich Straw Mushroom ( Volvariella volvacea ) Powder on the Doug	16
The Combined Effect of Bioactive Coating With Pectin and Cymbopogon Citratus Essential Oil and Modified Atmosphere on Strawberry Quality	16
The therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats	16
Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment	16
Effect of Lacticaseibacillus Rhamnosu AFY02 on AOM/DSS‐Induced Inflammation‐Associated Colon Cancer in Mice and the Mechanism	16
Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives	16
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	16
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	16
Antiproliferative and anti‐inflammatory effects of fractionated crude lectins from boiled kidney beans ( Phaseolus vulgaris )	16
Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysa	16
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology	16
Whitening Efficacy of Bird's Nest Filtrate Fermented With Bacillus subtilis FZU‐S10: In Vitro and In Vivo Studies	16
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation	16
In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds	16
Detection and quantification of miRNA 148a expression in infant formulas	16
Performance characterization of a traditional wood‐fired pizza oven	16
Identification and molecular docking of xanthine oxidase and α‐glucosidase inhibitors in Opuntia ficus‐indica fruit	15
Effect of Inulin and Bacillus coagulans T242 on the Microbiological, Textural, and Physicochemical Properties of Fermented Milk	15
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults	15
Dynamic Quality Changes of Large Yellow Croaker ( Pseudosciaena crocea ) During Storage Using Flavoromics	15
Advances in the Application of Antimicrobial Peptides in the Food Industry: From Sources and Multifunctional Mechanisms to Scalable Production	15
Optimization of a novel vacuum sublimation–rehydration thawing process	15
Ultra‐Processed Food Intake and Risk of Adverse Liver Outcomes: A Meta‐Analysis	15
Issue Information	15
Evaluation of the Technological Properties of Dried Attieke Ferments	15
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam	15
Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing	15
Efficacy of probiotic supplementation in influencing cognitive function in Alzheimer's disease: A systematic review and meta‐analysis	15
Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products	15
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity	15
Custom‐printed microfluidic chips using simultaneous ratiometric fluorescence with “Green” carbon dots for detection of multiple antibiotic residues in pork and water samples	15
Co‐Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum Enhances Mulberry Anthocyanin Stab	15
A review of the use of numerical analysis in stomach modeling	15
Techno‐Functional, Thermal, Structural, and Morphological Properties of Indian Halim ( Lepidium sativum ) Seed Flour	15
Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat	15
Metabolite Profiling of Bioactive Compounds in Algerian Opuntia Fruits With Emphasis on Their Anticancer Properties	15
Role of Plant Proteins in Altering the Physicochemical Characteristics of Wheat Starch–Lauric Acid System	15
Microencapsulated Asiatic Pennywort ( Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptabil	15
Consumer Perception, Sensory Acceptance, and Microbial Characterization of Artisanal Milk Kefir During Shelf Life	15
Fate of Salmonella Enterica in Sprouted Peanut and Almond Butter Affected by the Use of Ellagitannins From Aqueous and Ethanolic Extracts of Pomegranate	15
Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system	15
Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu	14
Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking	14
Daily assessment of malting‐induced changes in the volatile composition of barley ( Hordeum vulgare L.), rye ( Secale cereale	14
Effect of fenugreek ( Trigonella foenum‐graecum L.) seed extract on glycemic index, in vitro digestibility, and physical characterization of wheat (	14
Optimizing Essential Oil Blends by Mixture Design Approaches for Enhanced Antimicrobial and Antioxidant Activity: A Review	14
Preparation and Application of Aerogel Colorimetric Labels Based on Aldehydes as Indicators of Walnut Kernel Oxidative Rancidity	14
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Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi	14
Issue Information ‐ TOC	14
Green synthesized TiO 2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii	14
Enhancing dietary analysis: Using machine learning for food caloric and health risk assessment	14
Mengding Yellow Bud Polyphenols Protect Against CCl 4 ‐induced Hepatotoxicity in Mice Via Inhibiting Oxidative Stress and Inflammation	14
Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply	14
Issue Information ‐ TOC	14
Preparation, Characterization and Antioxidant Effects on Processed Sausages of Ultrafine Green Tea Powder Emulsions	14
A boom in manuscript submissions	14
“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention	14
Drimane Sesquiterpene‐Rich Volatile Oil Profile of Water Pepper ( Persicaria hydropiper ), a Widely Distributed Spicy Herb	14
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review	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
Improving shikonin solubility and stability by encapsulation in natural surfactant‐coated shikonin nanoparticles	14
Health risk assessment using in vitro simulation in assessing bioavailability of cadmium in rice from main producing areas across China	14
Multitarget preservation technologies for chemical‐free sustainable meat processing	14
High‐pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA‐qPCR	14
Cover Caption	14
Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough propert	14
Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium c	14
Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress‐mediated apoptosis by activating PLC–IP3 pathway in HepG2 cells	14
An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices	14
Antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB‐c mice	14
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis	14
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews	14
Enhancing Gluten‐Free Cake Quality With Germinated and Ungerminated Mung Bean Flours: A Comparative Analysis	14
Convective Drying of Papaya Seeds: Impact of Ethanol Pretreatment	14
Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese	14
Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds	13
Encapsulation of Pediococcus acidilactici in Sodium Alginate‐Calcium Lactate‐Skim Milk Gel Beads: Characterization and Simulated Digestion Analysis	13
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Selection and Characterization of Non‐ Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations	13
Nutritional, biological, and structural properties of bioactive peptides from bellflower, Persian‐willow, and bitter‐orange pollens	13
Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion	13
Automated Coffee Roast Level Classification Using Machine Learning and Deep Learning Models	13
Analysis and authentication of avocado oil by low‐field benchtop NMR spectroscopy and chemometrics	13
Enhanced Hydration, Solubility, and Structural Properties of Corn Insoluble Dietary Fiber via Optimized Radiofrequency and Enzymatic Hydrolysis	13
Effect of microbe‐derived antioxidants on intestinal oxidative stress, NLRP3 inflammasome, morphologic structure, and growth performance in weanling piglets	13
Tropical Fruit Aroma in White Wines: Exploring the Role of Esters and Thiols in Chardonnay and Sauvignon Blanc Wines	13
Effects of Germination on Starch Structure and Physicochemical Properties of Highland Barley	13
Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ‐polyglutamic acid electrostatic complex	13