Journal of the Science of Food and Agriculture

Article	Citations
Production, purification and identification of novel antioxidant peptides from Piaractus brachypomus (red‐bellied pacu) using Pediococcus pentosaceus fermentation	146
Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms	79
Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles	69
Intermittent dilution of dietary digestible lysine lowers the incidence of white striping by suppressing the growth, lipid synthesis, and muscle damage in broiler chickens	62
In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips	62
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Ferulic and coumaric acid in corn and soybean meal‐based diets and in feces from pigs fed these diets	53
Quorum sensing effect of chiral d‐glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3	53
Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation	53
Protective effect of Limosilactobacillus reuteri‐fermented yogurt on mouse intestinal barrier injury induced by enterotoxigenic Escherichia coli	49
Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐NMR relaxometry	47
Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques	45
Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yun	44
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Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose	43
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method	43
Serine governs metabolic homeostasis and microbial crosstalk to promote the utilization of urea nitrogen in rumen fermentation in vitro	42
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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	41
Improvement of shelf‐life of cherry (Prunus avium L.) by combined application of modified‐atmosphere packaging and antagonistic yeast for long‐distance export	41
Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis	41
Rice–fish coculture incorporating spent mushroom substrate substitution alleviated microbial metabolism limitation reflected by soil extracellular enzymatic stoichiometry	41
Transcriptomic characterization of the response to a microalgae extract in Arabidopsis thaliana and Solanum lycopersicum	40
White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review	39
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	39

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Nanoprecipitates of γ‐cyclodextrin/epigallocatechin‐3‐gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism	38
Poly‐γ‐glutamic acid enhanced the yield and photosynthesis of soybeans by adjusting soil aggregates and water distribution	38
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Serratia marcescensG4 as a novel biocontrol strain against Sclerotinia sclerotiorum infection in soybean	38
Study based on metabolomics and network pharmacology to explore the mechanism of Ginseng‐Douch compound fermentation products in the treatment of hyperlipidemia	38
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Resveratrol protects against cadmium‐induced cerebrum toxicity through modifications of the cytochrome P450 enzyme system in microsomes	36
Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb	36
Effect of lard‐derived diacylglycerol on the physicochemical properties and quality of frankfurters	36
Biosorption of cypermethrin from aqueous solutions by Pediococcus acidilactici: kinetics, isotherms, and mechanisms	36
Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles	36
Preparation and evaluation of astaxanthin‐loaded 2‐hydroxypropyl‐beta‐cyclodextrin and Soluplus® nanoparticles based on electrospray technology	35
Effect of splenic transfer factor on the development of intestinal mucosal barrier in laying hens	35
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products	35
Multi‐omics analysis of amino acids and fatty acids metabolism impacts on flavor profiles in Tibetan and Hu sheep under cold‐season housing conditions	35
Heavy metal detoxification of gut environment: potential application of probiotic supplementation and challenges	33
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration	33
Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin (Onobrychis viciifolia) and sulla (Hedysarum coronarium	33
High‐energy electron beam irradiation inhibited the sprouting of potato tubers by regulating carbohydrate metabolism	33
PRS2Net: an efficient intelligent carrot detection model via filter pruning and attention mechanisms	32
Discovery and characterization of a novel carbohydrate‐binding module: a favorable tool for investigating agarose	32
Metabolomics‐based analysis of the regulatory effects of Dendrobium nobile Lindl. on key bioactive metabolites during rice wine fermentation	32
Importance of interaction between the matrix effect and microbial metabolism in the bioavailability of lignans	32
A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract	31
Effect of Lacticaseibacillus paracasei K56 with galactooligosaccharide synbiotics on obese individuals: an in vitro fermentation model	31
Synthesis and physicochemical characterization of rhamnolipid fabricated fucoxanthin loaded bovine serum albumin nanoparticles supported by simulation studies	31
Software‐based screening for efficient sgRNAs in Lactococcus lactis	31
An adaptive spacing of root‐zone hole fertilization to improve production and fertilizer utilization of rapeseed	31
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	31
Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors	31
Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality	31
Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds	31
Rapid detection of murine‐derived ingredients in meat products using real‐time enzymatic recombinase amplification	31
Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of Astragalus	30
Variation of floret development and grain setting characteristics in winter wheat responses to delayed sowing	30
Effects of dietary citrus pulp level on the growth and intestinal health of largemouth bass (Micropterus salmoides)	30
Preharvest potassium silicate treatments influence the morphological appearance and enhance nutritional composition of almond kernels	30
Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure	29
Emitter clogging characteristics under reclaimed wastewater drip irrigation: a meta‐analysis	29
Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch	29
Vitamin B12: prevention of human beings from lethal diseases and its food application	28
Purification, characterization and protective effects on UVB‐induced photoaging in zebrafish of Pleurotus citrinopileatus polysaccharide PCP‐2	28
Accurate assessment of macronutrients and micro‐elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India	28
Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins	28
Soy protein increases cognitive level in mice by modifying hippocampal nerve growth, oxidative stress, and intestinal microbiota	28
Drying of Xanthosoma sagittifoliumSchott leaves by heat pump and conventional dryer: and evaluation of bioactive compounds	28
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
Rice bran and rice bran oil production perspective in Bangladesh: a review	28
A triphenylamine‐based aggregation‐induced emission active fluorescent probe for fluorescent ink, fingerprint powder, and visual detection of salmon freshness	28

Extraction and physicochemical characterization of native and broiler chicken feet gelatin	28
Physicochemical and structural characterization of whey protein concentrate–tomato pectin conjugates	27
Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets	27
Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae	27
Impact of storage temperature on green tea quality: an assessment based on compositional changes	27
Exploration of molecular interaction between different plant proteins and 2‐pentylfuran: based on multiple spectroscopy and molecular docking	27
Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry	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
HigBA toxin–antitoxin system of Weissella cibaria is involved in response to the bile salt stress	27
Cordyceps militaris polysaccharides modulate gut microbiota and improve metabolic disorders in mice with diet‐induced obesity	27
Development of a microecologic product from Lactobacillus rhamnosus based on silica	26
Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas	26
Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter	26
Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length	26
Effect of hot‐air drying on drying characteristics and quality of tiger nut	26
Identifying freshness of various chilled pork cuts using rapid imaging analysis	26
Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour	26
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	25
Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria	25
Novel integration of forage cereal–legume mixtures in conservation agriculture enhances weed control and barley productivity in Moroccan drylands	25
Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes	25
Balanced branched‐chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs	25
Plant‐derived biostimulant as priming agents enhanced antioxidant and nutritive properties in brassicaceous microgreens	25
Dietary rutin improves breast meat quality in heat‐stressed broilers and protects mitochondria from oxidative attack via the AMPK/PINK1–Parkin pathway	25
Circular economy opportunities in the yerba mate industry: a review	25
Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and beeswax‐Span80 in cookie preparation	25
The self‐assembled zein hydrolysate–curcumin nanocomplex: improvement on the stability and sustainable release of curcumin	25
Silicon mitigates the negative impacts of salt stress in soybean plants	25
Effects of Sibiraea laevigate maxim polysaccharides on intestinal flora in immunosuppressed mice	25
Kinetic parameters related to nitrogen uptake in ‘Okinawa’ peach rootstocks are altered by ‘Chimarrita’ scion Nitrogen uptake in ‘Okinawa’ peach rootstock	25
Physicochemical, antioxidant, gastrointestinal digestion and probiotic growth promoting properties of water and alkali extracted polysaccharides from Schizophyllum commune	25
Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA–RES complexes	24
Optimization of flavonoid extraction from Tarocco orange (	24
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	24
Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch	24
Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Cit	24
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
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Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang	24
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Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05	23
Chemometrics analysis of the flow and thermal properties of cardaba banana starch	23
Chemoinformatic modelling of the antioxidant activity of phenolic compounds	23
The surface morphology of Atractylodes macrocephala polysaccharide and its inhibitory effect on PCV2 replication	23
Porcine in vitro digestion and matrix structure of undigested residue of xylanase‐ and cellulase‐supplemented maize and wheat	23
Trending green atom transfer radical polymerization (ATRP)‐modified lactic acid bacteria: application as a bioadsorbent to detoxicate aflatoxin B1 in grains	23
Effect of carnosine on nitrosamine formation in gastric‐simulated aqueous and lipid environments	23
The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat	23
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The effect of transportation vibration on the microbiological status of bottled mineral water	23
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A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity	23
Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound	22
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Antibacterial properties of Moringa oleifera, Cynara scolymus and Allium fistulosum leaf extracts: molecular docking insights into quercetin's mec	22
Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti‐inflammatory activities of Meliponinae honey	22
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Structural characterization and hepatoprotective activity of exopolysaccharide from Bacillus velezensisSN‐1	22
Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb]	22
Tailored chitosan integration in diatomaceous earth particles as a scaffold for fructosyltransferase immobilization in fructo‐oligosaccharide production	22
Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano‐selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao	22
Morphological and phytochemical characteristics of Cymbopogon flexuosus (Nees ex Steud.) W.Watson cultivars at different harvest intervals in the Western Himalayas, India	22
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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	22
The role of root size and root efficiency in grain production, and water‐and nitrogen‐use efficiency in wheat	22
Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model	22
Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion	22
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low‐salt conditions	22
Applications of nanotechnology to combat the problems associated with modern food	22
Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract	22
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Macabeo (Viura) grape response to climate variability in areas located at different elevations in the Rioja Designation of Origin	22
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Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life	22
Effects of reduced rainfall on coffee quality and volatile composition	22
Rapid, simple and accessible phytonutritional assessment methods in agricultural research	22
5‐Heptadecylresorcinol ameliorates high‐fat diet induced non‐alcoholic fatty liver disease through modulating bile acid profile and suppressing inflammation	21
Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal mus	21
Effect of chicken sternum cartilage on bone mineral density and its mechanism	21
Leek (Allium ampeloprasum var. kurrat) aqueous extract loaded on selenium nanoparticles protects against testis and brain injury induced by mercuric chloride in rats	21

Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties	21
Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork	21
Multi‐criteria decision analysis integrated with GIS to determine land suitability for cultivation and best harvest time of vine	21
A global systematic review and meta‐analysis of virus prevalence in vegetables and fruits: meta‐regression approaches of climatology and food security index effects	21
Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system	21
Docosahexaenoic acid‐acylated astaxanthin monoester ameliorates chronic high‐fat diet‐induced autophagy dysfunction via ULK1 pathway in the hypothalamus of mice	21
Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution	21
Dynamics of Arabic gum aqueous solutions as revealed by NMR relaxometry	21
NIR‐HSI as a tool to predict deoxynivalenol and fumonisins in maize kernels: a step forward in preventing mycotoxin contamination	21
Quantifying potassium bromate in flour using a phase‐transfer headspace strategy	21
In vivo antioxidant activity of Cinnamomum cassia leaf residues and their effect on gut microbiota of d‐galactose‐induced aging model mice	21
Investigation of the effect of ethanol on the stability of black rice anthocyanin/cyclodextrin inclusion complexes in aqueous systems	21
Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds	20
Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana	20
The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)	20
Optimization of liquid fertilizer management improves grain yield, biomass accumulation, and nutrient uptake of late‐season indica fragrant rice	20
Correction to “Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines”	20
Functional food potential of Anoectochilus roxburghii aqueous extract: UP	20
High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance	20
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis	20
Bioactive polysaccharides in different plant parts of Aconitum carmichaelii	20
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines	20
Evodiamine and its nano‐based approaches for enhanced cancer therapy: recent advances and challenges	20
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	20
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models	20
Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo‐Gangetic plains	20
A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition	20
Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fi	20
Physicochemical properties of palm oils modified through glycerolysis–interesterification catalyzed by potassium carbonate–glycerol: their application in cookies	20
Benefits of dietary transitions to aquatic foods for the environment and sustainable development goals: a case study in China under shared socioeconomic pathways	20
Exploration of suitable in vitro simulated digestion model for lipid oxidation of flaxseed oil emulsion during digestion	19
Characterization on the physicochemical and digestion properties of potato starch modified by the extract from Rhinacanthus nasutus (L.) KURZ	19
Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties	19
Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils	19
Stabilization of double emulsions with anthocyanins using a plant protein–inositol hexaphosphate complex	19
YOLOv11n for precision agriculture: lightweight and efficient detection of guava defects across diverse conditions	19
Natural yam pigment as a dual‐type ROS photosensitizer: mechanism, biosafety, and application in fresh‐cut produce	19
Almond okara as a valuable ingredient in biscuit preparation	19
Effects of garlic‐derived fructan and oligofructose mixtures on intestinal health and constipation relief in mice	19
Inhibition potential of n‐hexadecanoic and oleic acids from edible insects against α‐glucosidase, α‐amylase, tyrosinase, and acetylcholinesterase: in	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
Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions	19
Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil‐in‐water emulsions formulated under acidic conditions	19
Preparation and characterization of microcrystalline cellulose from rice bran	19
Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment	19
Genetic variation in skin traits in New Zealand lambs	19
First investigation on polyphenols and glycosidic aroma precursors in a spontaneous colour mutant of ‘Glera’, the principal grape variety of Prosecco sparkling wine	19
The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases	19
Dry direct‐seeded rice has higher energy and carbon production efficiencies without reducing economic benefits	19
Modulating physiological indices and metabolic energy models by leaf‐to‐bunch rachis ratio during the transition of dates from Rutab to Tamar‐soft stage	19
Inhibitory effect of pre‐gelatinized dialdehyde starch on heat‐induced deterioration of sea cucumber	19
Prevalence and characterization of antibiotic susceptibility of Campylobacter strains from the chicken meat industry in Bosnia and Herzegovina	19
Comparative proteomic analysis reveals novel insights into the continuous cropping induced response in Scrophularia ningpoensis	19
Detection of thiram on fruit surfaces and in juices with minimum sample pretreatment via a bendable and reusable substrate for surface‐enhanced Raman scattering	19
The role of cathepsin L on structural changes of collagen fibers involved in textural deterioration of chilled grass carp (Ctenopharyngodon idella) fillets	18
Rapid headspace analysis of commercial spearmint and peppermint teas using volatile ‘fingerprints’ and an electronic nose	18
A yak bone collagen‐derived antioxidant peptide with excellent stability alleviates UVA‐induced photoaging by activating the Keap1/Nrf2 signaling pathway	18
Method development and validation for analysis of microencapsulated cyanidin‐3‐O‐rutinoside in dairy samples containing juçara palm fruit by high‐performance liquid chromatogr	18
Rheological and quality properties of tiger nut containing biscuit dough baked in IR‐MW combination oven	18
Assessing food safety risks based on a geospatial analysis: toward a cross‐regional food safety management	18
Characterization of the extracellular proteases from Bacillus inaquosorum strain E1‐8 and its application in the preparation of hydrolysates from plant and animal proteins with antio	18
Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics	18
Isolation, identification, and chelation mechanism of ferrous‐chelating peptide from peanut protein hydrolysate	18
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Suitability of unmalted finger millet from China for beer brewing	18
Exploring the potential of transitioning Malawians from corn to quinoa‐based thick porridge (nsima): insights from sensory and emotions profiles	18
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Synergistic interaction of Cu(II) with caffeic acid and chlorogenic acid in α‐glucosidase inhibition	18
Kudzu resistant starch effectively ameliorates non‐alcoholic fatty liver disease by protecting the gut microbiota intestinal barrier and suppressing inflammatory responses	18
Ascorbic and silicic acid application mitigated toxic effects of ozone in mung bean (Vigna radiataL. Wilczek) by modulating growth, secondary metabolites, water relations, and grain	18
Effect of different oligomerization assemblies of γ‐conglutin on its interaction behavior with vitexin	18
Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans	18
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features	17
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Physicochemical and functional properties of pectin from Premna microphylla Turcz leaves cultivated in Taiwan	17
Streptomyces virginiae XDS1‐5, an antagonistic actinomycete, as a biocontrol to peach brown rot caused by Monilinia fructicola	17
Optimization of sowing date for spring maize in China's loess plateau based on presowing temperature and soil water content	17
Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride	17
Bioavailability and gut microbiota modulation of polyphenol from Camellia oleifera shells during digestion and fermentation in vitro	17
Ultrasound‐assisted extraction of oil from hempseed (Cannabis sativa L.): Part 2	17
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Structural characterization, rheological properties and bioactivities of polysaccharides from Rosa roxburghii Tratt fruit extracted by different methods	17
Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility	17
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Salvianolic acid B influences the ferritin function in iron(II)/iron(III) transformation and iron chelation	17
Self‐assembled α‐lactalbumin nanostructures: encapsulation and controlled release of bioactive molecules in gastrointestinal in vitro model	17
Identification of allergenic epitopes destroyed by two processing technologies of glycinin A2 from soybean	17
Quantitative comparison and rapid discrimination of Panax notoginseng powder and Caulis clematidis armandii using NMR combined with pattern recognition	17
Artemisia selengensis Turcz. leaf extract promotes longevity and stress resistance in Caenorhabditis elegans	17
A novel antioxidant iron‐chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro	17
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Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 (TMC4)	17
Integrating deep learning with non‐destructive thermal imaging for precision guava ripeness determination	16
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	16