Journal of the Science of Food and Agriculture

Article	Citations
	232
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method	91
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Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae	70
Identifying freshness of various chilled pork cuts using rapid imaging analysis	60
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Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb	56
Rice bran and rice bran oil production perspective in Bangladesh: a review	54
A triphenylamine‐based aggregation‐induced emission active fluorescent probe for fluorescent ink, fingerprint powder, and visual detection of salmon freshness	52
Purification, characterization and protective effects on UVB‐induced photoaging in zebrafish of Pleurotus citrinopileatus polysaccharide PCP‐2	52
Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques	52
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Synthesis and characterization of lotus seed protein‐based curcumin microcapsules with enhanced solubility, stability, and sustained release	51
Nanoprecipitates of γ‐cyclodextrin/epigallocatechin‐3‐gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism	48
Dietary rutin improves breast meat quality in heat‐stressed broilers and protects mitochondria from oxidative attack via the AMPK/PINK1–Parkin pathway	48
An adaptive spacing of root‐zone hole fertilization to improve production and fertilizer utilization of rapeseed	47
The essential oil of the condiment species Clinopodium thymifolium (Scop.) Kuntze: new natural products and seasonal variation	46
Poly‐γ‐glutamic acid enhanced the yield and photosynthesis of soybeans by adjusting soil aggregates and water distribution	46
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products	45
Improvement of shelf‐life of cherry (Prunus avium L.) by combined application of modified‐atmosphere packaging and antagonistic yeast for long‐distance export	45
Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure	43
Preparation and evaluation of astaxanthin‐loaded 2‐hydroxypropyl‐beta‐cyclodextrin and Soluplus® nanoparticles based on electrospray technology	43
Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors	40
Physicochemical and structural characterization of whey protein concentrate–tomato pectin conjugates	40

Vitamin B12: prevention of human beings from lethal diseases and its food application	40
Exploration of molecular interaction between different plant proteins and 2‐pentylfuran: based on multiple spectroscopy and molecular docking	40
White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review	39
Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation	39
Emitter clogging characteristics under reclaimed wastewater drip irrigation: a meta‐analysis	39
Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles	39
Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length	37
A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract	37
Modelling the climate change impact of mitigation (RCP 2.6) and high emission (RCP 8.5) scenarios on maize yield and possible adaptation measures in different agroclimatic zones	37
Resveratrol protects against cadmium‐induced cerebrum toxicity through modifications of the cytochrome P450 enzyme system in microsomes	37
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Rapid detection of murine‐derived ingredients in meat products using real‐time enzymatic recombinase amplification	36
Study based on metabolomics and network pharmacology to explore the mechanism of Ginseng‐Douch compound fermentation products in the treatment of hyperlipidemia	36
Protective effect of Limosilactobacillus reuteri‐fermented yogurt on mouse intestinal barrier injury induced by enterotoxigenic Escherichia coli	36
Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms	36
Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas	35
Long‐term continuous cropping affects ecoenzymatic stoichiometry of microbial nutrient acquisition: a case study from a Chinese Mollisol	35
Biosorption of cypermethrin from aqueous solutions by Pediococcus acidilactici: kinetics, isotherms, and mechanisms	35
Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose	35
Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yun	34
Effect of splenic transfer factor on the development of intestinal mucosal barrier in laying hens	34
Accurate assessment of macronutrients and micro‐elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India	34
Determination of honey adulterated with corn syrup by quantitative amplification of maize residual DNA using ultra‐rapid real‐time PCR	34
Does harvesting Urochloa and Megathyrsus forages at short intervals confer an advantage on cumulative dry matter yields and quality?	34
Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees	33
Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation	33
Transcriptomic characterization of the response to a microalgae extract in Arabidopsis thaliana and Solanum lycopersicum	32
Effect of Lacticaseibacillus paracasei K56 with galactooligosaccharide synbiotics on obese individuals: an in vitro fermentation model	32
Oligosaccharides from black ginseng innovatively prepared by low‐temperature steam‐heating process ameliorate cognitive impairment in Alzheimer's disease mice via the Keap‐1/Nrf2 pathway	32
Quorum sensing effect of chiral d‐glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3	32
HigBA toxin–antitoxin system of Weissella cibaria is involved in response to the bile salt stress	32
Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets	32
Synthesis and physicochemical characterization of rhamnolipid fabricated fucoxanthin loaded bovine serum albumin nanoparticles supported by simulation studies	31
Intermittent dilution of dietary digestible lysine lowers the incidence of white striping by suppressing the growth, lipid synthesis, and muscle damage in broiler chickens	31
Effect of hot‐air drying on drying characteristics and quality of tiger nut	31
Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch	31
Variation of floret development and grain setting characteristics in winter wheat responses to delayed sowing	31
Development of a microecologic product from Lactobacillus rhamnosus based on silica	31
Software‐based screening for efficient sgRNAs in Lactococcus lactis	31
Discovery and characterization of a novel carbohydrate‐binding module: a favorable tool for investigating agarose	31
Serratia marcescensG4 as a novel biocontrol strain against Sclerotinia sclerotiorum infection in soybean	30
High‐energy electron beam irradiation inhibited the sprouting of potato tubers by regulating carbohydrate metabolism	30
Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter	30
The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies	29
Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of Astragalus	29
Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin (Onobrychis viciifolia) and sulla (Hedysarum coronarium	29
Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein	28
Drying of Xanthosoma sagittifoliumSchott leaves by heat pump and conventional dryer: and evaluation of bioactive compounds	28
Ferulic and coumaric acid in corn and soybean meal‐based diets and in feces from pigs fed these diets	28
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration	28

Soy protein increases cognitive level in mice by modifying hippocampal nerve growth, oxidative stress, and intestinal microbiota	27
Cordyceps militaris polysaccharides modulate gut microbiota and improve metabolic disorders in mice with diet‐induced obesity	27
Effects of dietary citrus pulp level on the growth and intestinal health of largemouth bass (Micropterus salmoides)	27
Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins	27
Rice–fish coculture incorporating spent mushroom substrate substitution alleviated microbial metabolism limitation reflected by soil extracellular enzymatic stoichiometry	27
Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry	27
Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis	27
Black goji berry anthocyanins extend lifespan and enhance the antioxidant defenses in Caenorhabditis elegans via the JNK‐1 and DAF‐16/FOXO pathways	27
Extraction and physicochemical characterization of native and broiler chicken feet gelatin	26
Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐NMR relaxometry	26
Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality	26
Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria	26
Optimum growth and quality of the edible ice plant under saline conditions	26
Effects of ethylene on berry ripening and anthocyanin accumulation of ‘Fujiminori’ grape in protected cultivation	26
In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips	26
Physicochemical characterization and identification of major linear epitopes of sarcoplasmic calcium‐binding protein (SCP) allergen from Pacific oyster (Crassostrea gigas)	26
Broad‐spectrum antimicrobial activity of cinnamoyl esterase‐producing Lactobacilli and their application in fermented rice bran	26
Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds	25
Effect of solid‐state fermentation by three different Bacillus species on composition and protein structure of soybean meal	25
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Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour	25
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Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound	24
A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity	24
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Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage	24
Physicochemical, antioxidant, gastrointestinal digestion and probiotic growth promoting properties of water and alkali extracted polysaccharides from Schizophyllum commune	24
Benefits of dietary transitions to aquatic foods for the environment and sustainable development goals: a case study in China under shared socioeconomic pathways	24
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Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life	23
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A global systematic review and meta‐analysis of virus prevalence in vegetables and fruits: meta‐regression approaches of climatology and food security index effects	23
Morphological and phytochemical characteristics of Cymbopogon flexuosus (Nees ex Steud.) W.Watson cultivars at different harvest intervals in the Western Himalayas, India	23
Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions	23
Quantifying potassium bromate in flour using a phase‐transfer headspace strategy	23
Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch	23
The effect of transportation vibration on the microbiological status of bottled mineral water	22
Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils	22
Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05	22
Dry direct‐seeded rice has higher energy and carbon production efficiencies without reducing economic benefits	22
Kinetic parameters related to nitrogen uptake in ‘Okinawa’ peach rootstocks are altered by ‘Chimarrita’ scion Nitrogen uptake in ‘Okinawa’ peach rootstock	22
Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and beeswax‐Span80 in cookie preparation	22
In vivo antioxidant activity of Cinnamomum cassia leaf residues and their effect on gut microbiota of d‐galactose‐induced aging model mice	22
The self‐assembled zein hydrolysate–curcumin nanocomplex: improvement on the stability and sustainable release of curcumin	21
Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA–RES complexes	21
Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion	21
Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties	21
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The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during stor	21
Effects of reduced rainfall on coffee quality and volatile composition	21
The surface morphology of Atractylodes macrocephala polysaccharide and its inhibitory effect on PCV2 replication	21
Plant‐derived biostimulant as priming agents enhanced antioxidant and nutritive properties in brassicaceous microgreens	21
Dynamics of Arabic gum aqueous solutions as revealed by NMR relaxometry	21
Applications of nanotechnology to combat the problems associated with modern food	21
Macabeo (Viura) grape response to climate variability in areas located at different elevations in the Rioja Designation of Origin	21
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Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines	21
Influence of combined yeast culture and enzymatically hydrolyzed yeast on in vitro ruminal fermentation in contrasting feed substrates	21
Natural abundance analysis of the role played by 15N as indicator for the certification of organic‐system deriving food	21
The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat	21
Trending green atom transfer radical polymerization (ATRP)‐modified lactic acid bacteria: application as a bioadsorbent to detoxicate aflatoxin B1 in grains	20
Antibacterial properties of Moringa oleifera, Cynara scolymus and Allium fistulosum leaf extracts: molecular docking insights into quercetin's mec	20
Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties	20
Docosahexaenoic acid‐acylated astaxanthin monoester ameliorates chronic high‐fat diet‐induced autophagy dysfunction via ULK1 pathway in the hypothalamus of mice	20
The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases	20
Silicon mitigates the negative impacts of salt stress in soybean plants	20
Chemometrics analysis of the flow and thermal properties of cardaba banana starch	20
High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance	20
Extraction of non‐starch lipid from protease‐treated wheat flour	20
Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model	20
Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution	20
Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes	20
Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana	20
Rainwater harvesting and Leucaena leucocephala biomass rates effects on soil moisture, water use efficiency and Sorghum bicolor [(L.) Moench] productivity in a semi‐arid area in Zimbabwe	20
Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb]	20
Tailored chitosan integration in diatomaceous earth particles as a scaffold for fructosyltransferase immobilization in fructo‐oligosaccharide production	20
The role of root size and root efficiency in grain production, and water‐and nitrogen‐use efficiency in wheat	20
In situ ruminal disappearance of crude protein and phytate from differently processed rapeseed meals in dairy cows	19

Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes	19
Healthy eating – a modifiable contributor to optimize healthy living in the COVID‐19 pandemic: a review	19
Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin	19
Simultaneous determination of isoxaflutole and its two metabolites in corn under field conditions by LC–MS/MS	19
Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti‐inflammatory activities of Meliponinae honey	19
Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae	19
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models	19
Chemoinformatic modelling of the antioxidant activity of phenolic compounds	19
Structural characterization and hepatoprotective activity of exopolysaccharide from Bacillus velezensisSN‐1	19
Bioactive polysaccharides in different plant parts of Aconitum carmichaelii	19
Rapid, simple and accessible phytonutritional assessment methods in agricultural research	19
Intrinsic and extrinsic attributes related to the influence of growing altitude on consumer acceptability and sensory perception of fresh apple	19
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low‐salt conditions	19
Bioactive peptides identified from enzymatic hydrolysates of sturgeon skin	19
Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal mus	19
Soil chemical quality assessment and spatial distribution of pomelo orchards in acidic red soil hilly regions of China	19
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis	19
Multi‐criteria decision analysis integrated with GIS to determine land suitability for cultivation and best harvest time of vine	19
Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano‐selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao	19
Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract	19
Dietary supplementation with short‐ and long‐chain structured lipids alleviates obesity via regulating hepatic lipid metabolism, inflammation and gut microbiota in high‐fat‐diet‐induced obese mice	19
Effect of carnosine on nitrosamine formation in gastric‐simulated aqueous and lipid environments	19
Leek (Allium ampeloprasum var. kurrat) aqueous extract loaded on selenium nanoparticles protects against testis and brain injury induced by mercuric chloride in rats	19
Porcine in vitro digestion and matrix structure of undigested residue of xylanase‐ and cellulase‐supplemented maize and wheat	19
A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition	19
Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine	19
A novel antioxidant iron‐chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro	18
Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fi	18
Optimization of liquid fertilizer management improves grain yield, biomass accumulation, and nutrient uptake of late‐season indica fragrant rice	18
Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties	18
Balanced branched‐chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs	18
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Salvianolic acid B influences the ferritin function in iron(II)/iron(III) transformation and iron chelation	18
Simultaneously predicting SPAD and water content in rice leaves using hyperspectral imaging with deep multi‐task regression and transfer component analysis	18
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Inhibition potential of n‐hexadecanoic and oleic acids from edible insects against α‐glucosidase, α‐amylase, tyrosinase, and acetylcholinesterase: in	18
Evodiamine and its nano‐based approaches for enhanced cancer therapy: recent advances and challenges	18
The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)	18
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Identification of a novel calcium‐binding peptide from Lentinula edodes and structure, stability and absorption evaluation of its calcium chelate	18
Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate‐surimi gel under different gelation‐freezing treatments	18
Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo‐Gangetic plains	18
Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics	18
NIR‐HSI as a tool to predict deoxynivalenol and fumonisins in maize kernels: a step forward in preventing mycotoxin contamination	18
Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds	18
Rapid headspace analysis of commercial spearmint and peppermint teas using volatile ‘fingerprints’ and an electronic nose	18
Modulating physiological indices and metabolic energy models by leaf‐to‐bunch rachis ratio during the transition of dates from Rutab to Tamar‐soft stage	18
N‐Acetylcysteine assists muscle development in offspring of mice subjected to maternal heat stress during pregnancy	17
Different typical dietary lipid consumption affects the bile acid metabolism and the gut microbiota structure: an animal trial using Sprague‐Dawley rats	17
Streptomyces virginiae XDS1‐5, an antagonistic actinomycete, as a biocontrol to peach brown rot caused by Monilinia fructicola	17
Highly active biostimulant Paecilomyces variotii extracts reduced controlled‐release urea application while maintaining rice yield	17
Characteristics of neonicotinoid and metabolite residues in Taiwanese tea leaves	17
Assessing food safety risks based on a geospatial analysis: toward a cross‐regional food safety management	17
Isolation, identification, and chelation mechanism of ferrous‐chelating peptide from peanut protein hydrolysate	17
Irreversible biosynthesis of D‐allulose from D‐glucose in Escherichia coli through fine‐tuning of carbon flux and cofactor regeneration engineering	17
Identification of allergenic epitopes destroyed by two processing technologies of glycinin A2 from soybean	17
Eggplant grafting on a cold‐tolerant rootstock reduces fruit chilling susceptibility and improves antioxidant stability during storage	17
Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment	17
Bioactive compounds, biological activity, and starch digestibility of dried soy residues from the soybean oil industry and the effects of hot‐air drying	17
Inhibitory effect of pre‐gelatinized dialdehyde starch on heat‐induced deterioration of sea cucumber	17
Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans	17
Ultrasound‐assisted extraction of oil from hempseed (Cannabis sativa L.): Part 2	17
Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran	17
Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation	17
Self‐assembled α‐lactalbumin nanostructures: encapsulation and controlled release of bioactive molecules in gastrointestinal in vitro model	17
Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits	17
Effects of garlic‐derived fructan and oligofructose mixtures on intestinal health and constipation relief in mice	17
Optimization of sowing date for spring maize in China's loess plateau based on presowing temperature and soil water content	17
Untargeted metabolomics‐based identification of bioactive compounds from Mangifera indica L. seed extracts in drug discovery through molecular docking and assessment of their anticancer potenti	17
Effects of curcumin‐mediated photodynamic treatment on lipid degradation of oysters during refrigerated storage	17
Comparative proteomic analysis reveals novel insights into the continuous cropping induced response inScrophularia ningpoensis	17
In silico tools to assess the potential allergenicity of shiitake mushrooms (Lentinula edodes)	17
Exploring the potential of transitioning Malawians from corn to quinoa‐based thick porridge (nsima): insights from sensory and emotions profiles	17
Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics	17
Fractionation of linseed and obtaining ingredients rich in protein and fibers: alternatives for animal feed	17
Method development and validation for analysis of microencapsulated cyanidin‐3‐O‐rutinoside in dairy samples containing juçara palm fruit by high‐performance liquid chromatogr	16
Prosopis juliflora piperidine alkaloid extract levels in diet for sheep change energy and nitrogen metabolism and affect enteric methane yield	16
Effect of different oligomerization assemblies of γ‐conglutin on its interaction behavior with vitexin	16
Integrating deep learning with non‐destructive thermal imaging for precision guava ripeness determination	16
Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics	16
The role of cathepsin L on structural changes of collagen fibers involved in textural deterioration of chilled grass carp (Ctenopharyngodon idella) fillets	16
Detection of thiram on fruit surfaces and in juices with minimum sample pretreatment via a bendable and reusable substrate for surface‐enhanced Raman scattering	16
Manganese sulfate application promotes berry flavonoid accumulation in Vitis vinifera cv. ‘Cabernet Sauvignon’ by regulating flavonoid metabolome and transcriptome profiles	16
Impacts of abiotic factors on the growth of three commercial biological control agents, on the growth and mycotoxinogenesis of Fusarium graminearum and on their interaction	16
A yak bone collagen‐derived antioxidant peptide with excellent stability alleviates UVA‐induced photoaging by activating the Keap1/Nrf2 signaling pathway	16
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Analysis and correlations of the protein content and selected ‘antinutrients’ of faba beans (Vicia faba) in a German sample set of the cultivation years 2016, 2017, and 2018	16
First investigation on polyphenols and glycosidic aroma precursors in a spontaneous colour mutant of ‘Glera’, the principal grape variety of Prosecco sparkling wine	16
Exploration of suitable in vitro simulated digestion model for lipid oxidation of flaxseed oil emulsion during digestion	16
Bioavailability and gut microbiota modulation of polyphenol from Camellia oleifera shells during digestion and fermentation in vitro	16
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features	16
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Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch	16