Journal of Food Science

Article	Citations
Basic flavor types and component characteristics of Chinese traditional liquors: A review	93
Microplastics contamination in food and beverages: Direct exposure to humans	84
Apple pomace as food fortification ingredient: A systematic review and meta‐analysis	77
Compositional and functional characteristics of goat milk and relevance as a base for infant formula	73
Plant‐derived exosome‐like nanoparticles: A concise review on its extraction methods, content, bioactivities, and potential as functional food ingredient	70
Kombucha: A review of substrates, regulations, composition, and biological properties	63
Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics	63
Effects of probiotic and prebiotic supplementation on metabolic parameters, liver aminotransferases, and systemic inflammation in nonalcoholic fatty liver disease: A randomized clinical trial	61
Blockchain technology and traceability in the agrifood industry	55
Migration analysis, antioxidant, and mechanical characterization of polypropylene‐based active food packaging films loaded with BHA, BHT, and TBHQ	49
Fermentation and the microbial community of Japanese koji and miso: A review	48
Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage	47
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process	45
Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax	43
Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis	43
Development of a nanoparticle delivery system based on zein/polysaccharide complexes	42
Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma	40
Phytochemical profile of differently processed tea: A review	37
Polysaccharide isolated from Auricularia auricular‐judae (Bull.) prevents dextran sulfate sodium‐induced colitis in mice through modulating the composition of the gut microbiota	37
Effect of polysaccharides on the functional properties of egg white protein: A review	36
Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement	35
Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity	35
The chemistry and sensory characteristics of new herbal tea‐based kombuchas	35
Quality attributes for barley malt: “The backbone of beer”	34
Research trends in Jiang‐flavor baijiu fermentation: From fermentation microecology to environmental ecology	33

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment	32
Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice	32
Encapsulation of rosemary essential oil in zein by electrospinning technique	32
The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator	32
Role of chickpea flour in texturization of extruded pea protein	31
Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein	30
Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage	30
Sensitivity of oat protein solubility to changing ionic strength and pH	30
Ultrasound‐assisted enzymatic extraction of anthocyanins from grape skins: optimization, identification, and antitumor activity	30
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	29
Ginsenoside Rb2 alleviates myocardial ischemia/reperfusion injury in rats through SIRT1 activation	29
Oleogel‐based emulsions: Concepts, structuring agents, and applications in food	29
Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains	29
Gut microbiota regulation and anti‐inflammatory effect of β‐carotene in dextran sulfate sodium‐stimulated ulcerative colitis in rats	28
Optimization of ultrasound‐assisted extraction of polysaccharides from perilla seed meal by response surface methodology: Characterization and in vitro antioxidant activities	28
Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty	28
Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing	27
Detection of amoxicillin residues in egg extract with a molecularly imprinted polymer on gold microchip using surface plasmon resonance and quartz crystal microbalance methods	27
Preparation and characterization of curcumin solid dispersion using HPMC	27
Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein	27
pH and light‐responsive polycaprolactone/curcumin@zif‐8 composite films with enhanced antibacterial activity	27
Encapsulation of vitamin D3 in gum arabic to enhance bioavailability and stability for beverage applications	27
Optimization of ultrasonic‐assisted extraction conditions for bioactive components from coffee leaves using the Taguchi design and response surface methodology	26
Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of Sargassum polycystum from the South China Sea	26
Fatty acids and volatile flavor compounds in commercial plant‐based burgers	26
Phage and phage lysins: New era of bio‐preservatives and food safety agents	26
Investigation on the biological activity of anthocyanins and polyphenols in blueberry	25
Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids	25
The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans	25
Preparation and antioxidant activity of selenium nanoparticles decorated by polysaccharides from Sargassum fusiforme	25
Allicin enhances the radiosensitivity of colorectal cancer cells via inhibition of NF‐κB signaling pathway	25
Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea (Cicer arietinum L.) protein hydrolyzates	25
Anti‐obesity effect of Liupao tea extract by modulating lipid metabolism and oxidative stress in high‐fat‐diet‐induced obese mice	25
Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)	24
Dietary and plasma carotenoids are positively associated with alpha diversity in the fecal microbiota of pregnant women	24
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)	24
Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace	24
Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee	24
Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage	24
Migration regularity of phthalates in polyethylene wrap film of food packaging	23
Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector	23
Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture	23
Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin	23
Recent advances in the use of edible coatings for preservation of avocados: A review	23
Lactobacillus alleviated obesity induced by high‐fat diet in mice	23
Use of olive (Olea europaea L.) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity	22
Mulberry leaf phenolics and fiber exert anti‐obesity through the gut microbiota‐host metabolism pathway	22
Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut	22
Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties	22
Physicochemical evaluation and Fourier transform infrared spectroscopy characterization of quality protein maize starch subjected to different modifications	22

Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review	22
Sensitive detection of foodborne pathogens based on CRISPR‐Cas13a	22
Egg consumption and health effects: A narrative review	22
Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B1 contamination	22
Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein	22
Region identification of Xinyang Maojian tea using UHPLC‐Q‐TOF/MS‐based metabolomics coupled with multivariate statistical analyses	22
Vitamin C alleviates hyperuricemia nephropathy by reducing inflammation and fibrosis	22
An improved recombinase polymerase amplification assay for visual detection of Vibrio parahaemolyticus with lateral flow strips	22
Optimization of ultrasonic‐assisted extraction of polysaccharides from Hemerocallis citrina and the antioxidant activity study	21
Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields	21
Preparation of pH‐indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh‐cut apple freshness	21
Bigels—oleocolloid matrices—as probiotic protective systems in yogurt	21
Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent	21
“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention	21
Antibacterial activity and main action pathway of benzyl isothiocyanate extracted from papaya seeds	21
Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang	21
Effects of different chemical modifications on the structure and biological activities of polysaccharides from Orchis chusua D. Don	21
Cyanidin‐3‐O‐glucoside and cisplatin inhibit proliferation and downregulate the PI3K/AKT/mTOR pathway in cervical cancer cells	21
Enhancement of gel properties of Scomberomorus niphonius myofibrillar protein using phlorotannin extracts under UVA irradiation	21
Purification and characterization of antioxidant peptides from enzymatic hydrolysate of mungbean protein	21
Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate	21
Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives	21
Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu	21
Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method	20
Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS	20
Sulfation, structural analysis, and anticoagulant bioactivity of ginger polysaccharides	20
Protective effect of Ganoderma lucidum spore extract in trimethylamine‐N‐oxide‐induced cardiac dysfunction in rats	20
Research on nondestructive identification of grape varieties based on EEMD‐DWT and hyperspectral image	20
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties	20
Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea	20
The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods	20
Effect of isochoric freezing on quality aspects of minimally processed potatoes	20
Determination of lipid profiles of Dezhou donkey meat using an LC‐MS‐based lipidomics method	20
Detection of fraud in high‐quality rice by near‐infrared spectroscopy	20
Effects of structural attributes on the rheological properties of ice cream and melted ice cream	19
Improving walnuts’ preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein‐based edible coating	19
Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health	19
In vitro and in vivo antitumor activity of Yerba Mate extract in colon cancer models	19
Effects of dietary choline, betaine, and L‐carnitine on the generation of trimethylamine‐N‐oxide in healthy mice	19
Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes	19
Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil	19
Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations	19
Recent advances in halal food authentication: Challenges and strategies	19
Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of Agaricus bisporus mushrooms	18
Acetic acid buffer as extraction medium for free and bound phenolics from dried blackcurrant (Ribes nigrum L.) skins	18
Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread	18
Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels	18
Molecular insights into human taste perception and umami tastants: A review	18
Dielectric spectroscopy of Baijiu over 2–20 GHz using an open‐ended coaxial probe	18
Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein‐related properties of frozen large yellow croaker (Pseudosciaena crocea)	18
Antibiotic resistance and biofilm formation ability of Salmonella serotypes isolated from beef, mutton, and meat contact surfaces at retail	18
Changes in cell membrane properties and phospholipid fatty acids of bacillus subtilis induced by polyphenolic extract of Sanguisorba officinalis L	18
Development of zein/soluble soybean polysaccharide nanoparticle‐stabilized Pickering emulsions	18
Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking	18
Polychlorinated dioxins, furans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (dl‐PCBs) in food from Italy: Estimates of dietaryintake and assessment	17
Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying	17
Bioactive compounds in Apis mellifera monofloral honeys	17
The alleviation of methyl jasmonate on loss of aroma lactones correlated with ethylene biosynthesis in peaches	17
Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom	17
Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates	17
Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid–whey protein isolate–dextran and vitamin E	17
Protective effects of ginsenoside Rc against acute cold exposure‐induced myocardial injury in rats	17
Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough	17
Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread	17
Enteromorpha prolifera polysaccharide prevents high‐ fat diet‐induced obesity in hamsters: A NMR‐based metabolomic evaluation	17
Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties	17
Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken	17
How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?	17
Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro d	17
Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review	17
Auricularia auricula‐judae (Bull.) polysaccharides improve type 2 diabetes in HFD/STZ‐induced mice by regulating the AKT/AMPK signaling pathways and the gut microbiota	17
Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review	17
Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology	17
Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders	17
Can food processing produce hypoallergenic egg?	17
African mustard (Brassica tournefortii) as source of nutrients and nutraceuticals properties	17
An empirical assessment of common or usual names to label cell‐based seafood products	17
Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion	17
Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread	16
Coniferaldehyde ameliorates the lipid and glucose metabolism in palmitic acid‐induced HepG2 cells via the LKB1/AMPK signaling pathway	16

Evaluation of the properties of whey protein films with modifications	16
Activity‐guided isolation of α‐amylase, α‐glucosidase, and pancreatic lipase inhibitory compounds from Rhus coriaria L	16
Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting	16
Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms	16
Effectiveness of ultrasound‐assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle	16
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction	16
Lactic acid fermentation in the development of a seaweed sauerkraut‐style product: Microbiological, physicochemical, and sensory evaluation	16
Comparison of phenolics, antioxidant, and antiproliferative activities of two Hypsizygus marmoreus varieties	16
A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads	16
Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters	16
Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process	16
Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt	16
Control of postharvest fungal diseases in fruits using external application of RNAi	16
Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near‐infrared spectroscopy and multivariate analysis to identify affected chicken breasts	16
Cabbage (Brassica oleracea var. capitata): A food with functional properties aimed to type 2 diabetes prevention and management	16
Purification, identification, and computational analysis of xanthine oxidase inhibitory peptides from kidney bean	16
A survey of arsenic, mercury, cadmium, and lead residues in seafood (fish, crustaceans, and cephalopods) from the south‐eastern Mediterranean Sea	16
Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties	16
Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition	16
Chemometric strategies for nondestructive and rapid assessment of nitrate content in harvested spinach using Vis‐NIR spectroscopy	16
Food safety governance in Saudi Arabia: Challenges in control of imported food	15
Detection and quantification of cashew in commercial tea products using High Resolution Melting (HRM) analysis	15
Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation	15
Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis	15
Optimization and antimicrobial efficacy of curcumin loaded solid lipid nanoparticles against foodborne bacteria in hamburger patty	15
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners	15
Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin	15
The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment	15
Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion	15
Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique	15
Influence of different extraction techniques on recovery, purity, antioxidant activities, and microstructure of flaxseed gum	15
Effect of poly‐γ‐glutamic acid on hydration and structure of wheat gluten	15
Challenges in confectionery industry: Development and storage stability of innovative white tea‐based candies	15
Antioxidant and functional properties of cowhide collagen peptides	15
Propidium monoazide for viable Salmonella enterica detection by PCR and LAMP assays in comparison to RNA‐based RT‐PCR, RT‐LAMP, and culture‐based assays	15
Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ‐carrageenan	15
Wheat gluten–based coatings and films: Preparation, properties, and applications	15
Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent	15
Prediction of fruit quality based on the RGB values of time–temperature indicator	15
Co‐fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components	14
Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu	14
Synergistic antioxidant effects of petunidin and lycopene in H9c2 cells submitted to hydrogen peroxide: Role of Akt/Nrf2 pathway	14
Effects of ethyl acetate fractional extract fromPortulaca oleraceaL. (PO‐EA) on lifespan and healthspan inCaenorhabditis elegans	14
Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage	14
Facile potentiometric sensing of gallic acid in edible plants based on molecularly imprinted polymer	14
Near‐infrared techniques for fraud detection in dairy products: A review	14
Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt	14
Pectin and inulin stimulated the mucus formation at a similar level: An omics‐based comparative analysis	14
Hydroxypropyl methylcellulose or soy protein isolate‐based edible, water‐soluble, and antioxidant films for safflower oil packaging	14
In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes	14
Preparation and antioxidant activities of polysaccharides obtained from abalone viscera by combination of enzymolysis and multiple separation methods	14
Encapsulation of wheat germ oil in alginate‐gelatinized corn starch beads: Physicochemical properties and tocopherols’ stability	14
Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts	14
Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro	14
Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage	14
Dietary supplementation with mung bean coat alleviates the disorders in serum glucose and lipid profile and modulates gut microbiota in high‐fat diet and streptozotocin‐induced prediabetic mice	14
Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study	14
High prevalence of multidrug resistant Escherichia coli isolated from fresh vegetables sold by selected formal and informal traders in the most densely populated Province of South Africa	14
Bean phenolic compound changes during processing: Chemical interactions and identification	14
Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit	14
Effects and mechanism of tea polyphenols on the quality of oil during frying process	13
Influence of pinhão starch and natural extracts on the performance of thermoplastic cassava starch/PBAT extruded blown films as a technological approach for bio‐based packaging material	13
Consumer acceptance of watermelon flesh‐rind blends and the effect of rind on refreshing perception	13
Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds	13
Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch‐flavonoid prepared by different methods	13
Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)	13
Onion (Allium cepa L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient	13
Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage	13
Quality chemical analysis of crush–tear–curl (CTC) black tea from different geographical regions based on UHPLC‐Orbitrap‐MS	13
Development of a reduced‐calorie high pressure processed sapodilla (Manilkara zapota L.) jam based on rheological, textural, and sensory properties	13
Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread	13
Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment	13
The hypoglycemic effect of extract/fractions from Fuzhuan Brick‐Tea in streptozotocin‐induced diabetic mice and their active components characterized by LC‐QTOF‐MS/MS	13
Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi‐spectroscopic methods and molecular docking	13
Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water‐holding capacity	13
Quantitative structure‐activity relationships (QSAR) of aroma compounds in different aged Huangjiu	13
Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance	13
Role of milk and milk products in the spread of methicillin‐resistant Staphylococcus aureus in the dairy production chain	13
Characterization and quantification of bioactive compounds from Ilex paraguariensis residue by HPLC‐ESI‐QTOF‐MS from plants cultivated under different cultivation systems	13
Policosanol alleviates hepatic lipid accumulation by regulating bile acids metabolism in C57BL6/mice through AMPK–FXR–TGR5 cross‐talk	13
Development and characterization of an edible chitosan–whey protein nano composite film for chestnut (Castanea mollissima Bl.) preservation	13
Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef	13
Bioavailability and antioxidant activity of nanotechnology‐based botanic antioxidants	13
Comparative study of the effects of ultrasonic power on the structure and functional properties of gliadin in wheat and green wheat	13
Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste	13
Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)	13
Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities	13
Roast level and brew temperature significantly affect the color of brewed coffee	13
Preparation of newly identified polysaccharide from Pleurotus eryngii and its anti‐inflammation activities potential	13
Properties of transglutaminase‐induced myofibrillar/wheat gluten gels	13
Intervention with the crude polysaccharides of Physalis pubescens L. mitigates colitis by preventing oxidative damage, aberrant immune responses, and dysbacteriosis	13
Polysaccharide selection and mechanism for prevention of protein–polyphenol haze formation in beverages	12
Purification and characterization of a novel angiotensin I‐converting enzyme‐inhibitory peptide derived from Alaska pollack skins	12
Characterization of starches obtained from several native potato varieties grown in Cusco (Peru)	12
Effects of preheat treatments on the composition, rheological properties, and physical stability of soybean oil bodies	12