Journal of the Science of Food and Agriculture

Article	Citations
	103
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method	82
Issue Information	76
	64
Identifying freshness of various chilled pork cuts using rapid imaging analysis	60
Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae	60
Issue Information	57
Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality	57
Drying of Xanthosoma sagittifoliumSchott leaves by heat pump and conventional dryer: and evaluation of bioactive compounds	56
Effect of Lacticaseibacillus paracasei K56 with galactooligosaccharide synbiotics on obese individuals: an in vitro fermentation model	53
Vitamin B12: prevention of human beings from lethal diseases and its food application	52
The essential oil of the condiment species Clinopodium thymifolium (Scop.) Kuntze: new natural products and seasonal variation	50
Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds	49
Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour	49
Effect of splenic transfer factor on the development of intestinal mucosal barrier in laying hens	47
High‐energy electron beam irradiation inhibited the sprouting of potato tubers by regulating carbohydrate metabolism	47
Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques	46
Cover Image	45
An adaptive spacing of root‐zone hole fertilization to improve production and fertilizer utilization of rapeseed	45
Improvement of shelf‐life of cherry (Prunus avium L.) by combined application of modified‐atmosphere packaging and antagonistic yeast for long‐distance export	43
Poly‐γ‐glutamic acid enhanced the yield and photosynthesis of soybeans by adjusting soil aggregates and water distribution	43
Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors	41
Physicochemical and structural characterization of whey protein concentrate–tomato pectin conjugates	41
Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure	41
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

White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review	39
A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract	39
Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles	39
Back Cover Image	39
Rapid detection of murine‐derived ingredients in meat products using real‐time enzymatic recombinase amplification	38
Biosorption of cypermethrin from aqueous solutions by Pediococcus acidilactici: kinetics, isotherms, and mechanisms	37
Quorum sensing effect of chiral d‐glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3	37
Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms	37
Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation	37
Study based on metabolomics and network pharmacology to explore the mechanism of Ginseng‐Douch compound fermentation products in the treatment of hyperlipidemia	37
Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets	36
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	36
HigBA toxin–antitoxin system of Weissella cibaria is involved in response to the bile salt stress	35
Transcriptomic characterization of the response to a microalgae extract in Arabidopsis thaliana and Solanum lycopersicum	35
Intermittent dilution of dietary digestible lysine lowers the incidence of white striping by suppressing the growth, lipid synthesis, and muscle damage in broiler chickens	34
Development of a microecologic product from Lactobacillus rhamnosus based on silica	34
Variation of floret development and grain setting characteristics in winter wheat responses to delayed sowing	34
Software‐based screening for efficient sgRNAs in Lactococcus lactis	34
Discovery and characterization of a novel carbohydrate‐binding module: a favorable tool for investigating agarose	34
Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter	33
Production, purification and identification of novel antioxidant peptides from Piaractus brachypomus (red‐bellied pacu) using Pediococcus pentosaceus fermentation	33
Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria	32
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	32
Nanoprecipitates of γ‐cyclodextrin/epigallocatechin‐3‐gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism	32
Effect of hot‐air drying on drying characteristics and quality of tiger nut	32
Resveratrol protects against cadmium‐induced cerebrum toxicity through modifications of the cytochrome P450 enzyme system in microsomes	32
Synthesis and physicochemical characterization of rhamnolipid fabricated fucoxanthin loaded bovine serum albumin nanoparticles supported by simulation studies	32
Synthesis and characterization of lotus seed protein‐based curcumin microcapsules with enhanced solubility, stability, and sustained release	31
Effects of dietary citrus pulp level on the growth and intestinal health of largemouth bass (Micropterus salmoides)	31
Physicochemical characterization and identification of major linear epitopes of sarcoplasmic calcium‐binding protein (SCP) allergen from Pacific oyster (Crassostrea gigas)	31
In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips	31
Exploration of molecular interaction between different plant proteins and 2‐pentylfuran: based on multiple spectroscopy and molecular docking	31
Ferulic and coumaric acid in corn and soybean meal‐based diets and in feces from pigs fed these diets	30
Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐NMR relaxometry	30
Protective effect of Limosilactobacillus reuteri‐fermented yogurt on mouse intestinal barrier injury induced by enterotoxigenic Escherichia coli	30
Optimum growth and quality of the edible ice plant under saline conditions	30
Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length	30
Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis	30
Soy protein increases cognitive level in mice by modifying hippocampal nerve growth, oxidative stress, and intestinal microbiota	30
Extraction and physicochemical characterization of native and broiler chicken feet gelatin	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	29
Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yun	29
Broad‐spectrum antimicrobial activity of cinnamoyl esterase‐producing Lactobacilli and their application in fermented rice bran	29
Effect of lard‐derived diacylglycerol on the physicochemical properties and quality of frankfurters	29
Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees	29
Purification, characterization and protective effects on UVB‐induced photoaging in zebrafish of Pleurotus citrinopileatus polysaccharide PCP‐2	29
Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins	28
Effects of ethylene on berry ripening and anthocyanin accumulation of ‘Fujiminori’ grape in protected cultivation	28
Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas	28
Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose	28

A triphenylamine‐based aggregation‐induced emission active fluorescent probe for fluorescent ink, fingerprint powder, and visual detection of salmon freshness	28
Emitter clogging characteristics under reclaimed wastewater drip irrigation: a meta‐analysis	28
Cordyceps militaris polysaccharides modulate gut microbiota and improve metabolic disorders in mice with diet‐induced obesity	27
Preparation and evaluation of astaxanthin‐loaded 2‐hydroxypropyl‐beta‐cyclodextrin and Soluplus® nanoparticles based on electrospray technology	27
The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies	27
Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry	27
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration	27
Serratia marcescensG4 as a novel biocontrol strain against Sclerotinia sclerotiorum infection in soybean	26
Serine governs metabolic homeostasis and microbial crosstalk to promote the utilization of urea nitrogen in rumen fermentation in vitro	26
Rice–fish coculture incorporating spent mushroom substrate substitution alleviated microbial metabolism limitation reflected by soil extracellular enzymatic stoichiometry	26
Black goji berry anthocyanins extend lifespan and enhance the antioxidant defenses in Caenorhabditis elegans via the JNK‐1 and DAF‐16/FOXO pathways	25
Dietary rutin improves breast meat quality in heat‐stressed broilers and protects mitochondria from oxidative attack via the AMPK/PINK1–Parkin pathway	25
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products	25
Accurate assessment of macronutrients and micro‐elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India	25
Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch	25
Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of Astragalus	25
Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb	25
Rice bran and rice bran oil production perspective in Bangladesh: a review	25
Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin (Onobrychis viciifolia) and sulla (Hedysarum coronarium	24
	24
A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity	24
	24
	24
Issue Information	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
Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch	23
Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05	23
Influence of combined yeast culture and enzymatically hydrolyzed yeast on in vitro ruminal fermentation in contrasting feed substrates	23
Cover Image	23
Kinetic parameters related to nitrogen uptake in ‘Okinawa’ peach rootstocks are altered by ‘Chimarrita’ scion Nitrogen uptake in ‘Okinawa’ peach rootstock	23
The effect of transportation vibration on the microbiological status of bottled mineral water	23
In vivo antioxidant activity of Cinnamomum cassia leaf residues and their effect on gut microbiota of d‐galactose‐induced aging model mice	23
Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties	23
Cover Image	23
Cover Image	23
Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils	23
	23
Dynamics of Arabic gum aqueous solutions as revealed by NMR relaxometry	23
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines	23
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	22
Applications of nanotechnology to combat the problems associated with modern food	22
Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution	22
Quantifying potassium bromate in flour using a phase‐transfer headspace strategy	22
Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin	22
Simultaneous determination of isoxaflutole and its two metabolites in corn under field conditions by LC–MS/MS	22
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	22
Macabeo (Viura) grape response to climate variability in areas located at different elevations in the Rioja Designation of Origin	22
Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound	22
Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes	22
Soil chemical quality assessment and spatial distribution of pomelo orchards in acidic red soil hilly regions of China	22
The self‐assembled zein hydrolysate–curcumin nanocomplex: improvement on the stability and sustainable release of curcumin	22
Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine	22
Effects of reduced rainfall on coffee quality and volatile composition	22
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models	22
Chemometrics analysis of the flow and thermal properties of cardaba banana starch	21
Docosahexaenoic acid‐acylated astaxanthin monoester ameliorates chronic high‐fat diet‐induced autophagy dysfunction via ULK1 pathway in the hypothalamus of mice	21
Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo‐Gangetic plains	21
Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics	21
Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb]	21
Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana	21
A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition	21
High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance	21
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	21
Extraction of non‐starch lipid from protease‐treated wheat flour	21
Issue Information	21
Healthy eating – a modifiable contributor to optimize healthy living in the COVID‐19 pandemic: a review	21
Trending green atom transfer radical polymerization (ATRP)‐modified lactic acid bacteria: application as a bioadsorbent to detoxicate aflatoxin B1 in grains	21
Bioactive polysaccharides in different plant parts of Aconitum carmichaelii	21
The role of root size and root efficiency in grain production, and water‐and nitrogen‐use efficiency in wheat	21
Antibacterial properties of Moringa oleifera, Cynara scolymus and Allium fistulosum leaf extracts: molecular docking insights into quercetin's mec	21
Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes	20
Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal mus	20
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low‐salt conditions	20
Intrinsic and extrinsic attributes related to the influence of growing altitude on consumer acceptability and sensory perception of fresh apple	20
Porcine in vitro digestion and matrix structure of undigested residue of xylanase‐ and cellulase‐supplemented maize and wheat	20
Silicon mitigates the negative impacts of salt stress in soybean plants	20
Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano‐selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao	20
The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)	20
Dry direct‐seeded rice has higher energy and carbon production efficiencies without reducing economic benefits	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

Chemoinformatic modelling of the antioxidant activity of phenolic compounds	20
Tailored chitosan integration in diatomaceous earth particles as a scaffold for fructosyltransferase immobilization in fructo‐oligosaccharide production	20
The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases	20
In situ ruminal disappearance of crude protein and phytate from differently processed rapeseed meals in dairy cows	20
Balanced branched‐chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs	20
The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat	20
Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties	20
Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti‐inflammatory activities of Meliponinae honey	20
Multi‐criteria decision analysis integrated with GIS to determine land suitability for cultivation and best harvest time of vine	20
Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract	20
Effect of carnosine on nitrosamine formation in gastric‐simulated aqueous and lipid environments	20
Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions	20
Plant‐derived biostimulant as priming agents enhanced antioxidant and nutritive properties in brassicaceous microgreens	20
5‐Heptadecylresorcinol ameliorates high‐fat diet induced non‐alcoholic fatty liver disease through modulating bile acid profile and suppressing inflammation	20
The surface morphology of Atractylodes macrocephala polysaccharide and its inhibitory effect on PCV2 replication	19
A global systematic review and meta‐analysis of virus prevalence in vegetables and fruits: meta‐regression approaches of climatology and food security index effects	19
Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life	19
Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds	19
NIR‐HSI as a tool to predict deoxynivalenol and fumonisins in maize kernels: a step forward in preventing mycotoxin contamination	19
Rapid, simple and accessible phytonutritional assessment methods in agricultural research	19
Evodiamine and its nano‐based approaches for enhanced cancer therapy: recent advances and challenges	19
Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fi	19
Inhibition potential of n‐hexadecanoic and oleic acids from edible insects against α‐glucosidase, α‐amylase, tyrosinase, and acetylcholinesterase: in	19
Benefits of dietary transitions to aquatic foods for the environment and sustainable development goals: a case study in China under shared socioeconomic pathways	19
Bioactive peptides identified from enzymatic hydrolysates of sturgeon skin	19
Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model	19
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis	19
Optimization of liquid fertilizer management improves grain yield, biomass accumulation, and nutrient uptake of late‐season indica fragrant rice	19
Physicochemical, antioxidant, gastrointestinal digestion and probiotic growth promoting properties of water and alkali extracted polysaccharides from Schizophyllum commune	19
Morphological and phytochemical characteristics of Cymbopogon flexuosus (Nees ex Steud.) W.Watson cultivars at different harvest intervals in the Western Himalayas, India	19
Effects of Sibiraea laevigate maxim polysaccharides on intestinal flora in immunosuppressed mice	19
Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and beeswax‐Span80 in cookie preparation	19
Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA–RES complexes	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
Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion	19
Exploring the potential of transitioning Malawians from corn to quinoa‐based thick porridge (nsima): insights from sensory and emotions profiles	18
Rapid headspace analysis of commercial spearmint and peppermint teas using volatile ‘fingerprints’ and an electronic nose	18
	18
Issue Information	18
Highly active biostimulant Paecilomyces variotii extracts reduced controlled‐release urea application while maintaining rice yield	18
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	18
Optimization of sowing date for spring maize in China's loess plateau based on presowing temperature and soil water content	18
Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment	18
Irreversible biosynthesis of D‐allulose from D‐glucose in Escherichia coli through fine‐tuning of carbon flux and cofactor regeneration engineering	18
Structural characterization and hepatoprotective activity of exopolysaccharide from Bacillus velezensisSN‐1	18
Issue Information	18
Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans	18
Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch	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
Effects of curcumin‐mediated photodynamic treatment on lipid degradation of oysters during refrigerated storage	18
Self‐assembled α‐lactalbumin nanostructures: encapsulation and controlled release of bioactive molecules in gastrointestinal in vitro model	18
Salvianolic acid B influences the ferritin function in iron(II)/iron(III) transformation and iron chelation	18
Issue Information	18
Comparative proteomic analysis reveals novel insights into the continuous cropping induced response inScrophularia ningpoensis	18
Manganese sulfate application promotes berry flavonoid accumulation in Vitis vinifera cv. ‘Cabernet Sauvignon’ by regulating flavonoid metabolome and transcriptome profiles	18
Effect of different oligomerization assemblies of γ‐conglutin on its interaction behavior with vitexin	18
Inhibitory effect of pre‐gelatinized dialdehyde starch on heat‐induced deterioration of sea cucumber	18
Bioactive compounds, biological activity, and starch digestibility of dried soy residues from the soybean oil industry and the effects of hot‐air drying	18
Identification of allergenic epitopes destroyed by two processing technologies of glycinin A2 from soybean	17
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features	17
Exploration of suitable in vitro simulated digestion model for lipid oxidation of flaxseed oil emulsion during digestion	17
Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics	17
Simultaneously predicting SPAD and water content in rice leaves using hyperspectral imaging with deep multi‐task regression and transfer component analysis	17
Identification of a novel calcium‐binding peptide from Lentinula edodes and structure, stability and absorption evaluation of its calcium chelate	17
Genetic variation in skin traits in New Zealand lambs	17
The role of cathepsin L on structural changes of collagen fibers involved in textural deterioration of chilled grass carp (Ctenopharyngodon idella) fillets	17
In silico tools to assess the potential allergenicity of shiitake mushrooms (Lentinula edodes)	17
Effects of different drying methods on the storage stability of barley grass powder	17
Prosopis juliflora piperidine alkaloid extract levels in diet for sheep change energy and nitrogen metabolism and affect enteric methane yield	17
Integrating deep learning with non‐destructive thermal imaging for precision guava ripeness determination	17
Isolation, identification, and chelation mechanism of ferrous‐chelating peptide from peanut protein hydrolysate	17
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
Effects of rhamnolipid replacement of chlortetracycline on growth performance, slaughtering traits, meat quality and antioxidant function in broilers	16
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	16
Stabilization of double emulsions with anthocyanins using a plant protein–inositol hexaphosphate complex	16
Pea‐based bulgur: a nutrient‐rich and high‐protein plant‐based food product	16
A comparative study on antidiabetic and anti‐inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in	16
Residue degradation, transfer and risk assessment of pyriproxyfen and its metabolites from tea garden to cup by ultra performance liquid chromatography tandem mass spectrometry	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
Rheological and quality properties of tiger nut containing biscuit dough baked inIR‐MWcombination oven	16
Atmospheric cold plasma: a new approach to modify protein and lipid properties of myofibrillar protein isolate from hairtail (Trichiurus lepturus) fish	16
The sulfated modification of polysaccharide from Poria cocos and its prebiotic effects on gut microbiota	16
Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran	16
Fractionation of linseed and obtaining ingredients rich in protein and fibers: alternatives for animal feed	16
Quantitative comparison and rapid discrimination of Panax notoginseng powder and Caulis clematidis armandii using NMR combined with pattern recognition	16
Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food	16
Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation	16
Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil‐in‐water emulsions formulated under acidic conditions	16
Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride	16
Ultrasound‐assisted extraction of oil from hempseed (Cannabis sativa L.): Part 2	16
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
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	16
Reevaluating a non‐conventional procedure to microencapsulate beneficial lactobacilli: assessments on yield and bacterial viability under simulated technological and physiological conditions	16
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein	16
Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids	16