LWT-Food Science and Technology

Article	Citations
Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality	257
3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C	245
Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry	162
Hygroscopicity and antioxidant activity of whey protein hydrolysate and its ability to improve the water holding capacity of pork patties during freeze−thaw cycles	143
Production of oleogels from cellulose and starch cryogels: Morphological, thermal, mechanical, and viscoelastic properties	130
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	119
Optimization of pretreatment and convective drying temperature for better nutritional and bioactive contents of orange fleshed sweet potatoes flour	104
Omega-3 and unsaturated fatty acid enrichment of shrimp oil: Preparation, characterization, and its application in salad dressings	103
Comprehensive chemical profile, angiotensin-I converting enzyme inhibitory and calcium chelation activity of rice wine lees and rice vinegar residues: A novel development strategy	102
A novel exopolysaccharide-producing bacterium from traditional rice wine koji in China: Whole genome sequencing, exopolysaccharide isolation and bio-functional properties assessment	100
TMT-based quantitative proteomics and non-targeted metabolomics reveal the antibacterial mechanism of rhein against Bacillus cereus and its potential application as a food preservative	98
Comprehensive analysis of rheological, tribological, and sensory properties of non-dairy low-fat coffee creamers	97
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	96
Menthol-based hydrophobic deep eutectic solvents for the purification of tea peroxidase using a three-phase partition method	96
Analysis on the ice growth in 3D-printed meat during freezing process	88
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	87
Multi-omics insights into the dynamic changes of metabolites during the electron beam irradiation of persimmons	87
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)	86
Improvement of chemical composition, physical properties and crystallization characteristics of palm stearin and rice bran oil blends by enzymatic interesterification: Potential base oils in fast-froz	84
Integrative hyperspectral imaging and artificial intelligence approaches for identifying sucrose substitutes and assessing cookie qualities	83
Evaluation of folate synthesis of Lactiplantibacillus plantarum A3 and the application in the plant-based milk fermentation	82
In vitro simulated digestion of rosa roxburghii tratt fruit: Release and integrated bioaccessibility response of aqueous antioxidant constituents	82
Assessment of the safety and probiotic properties of Lactiplantibacillus plantarum HYY-DB9 based on comprehensive genomic and phenotypic analysis	82
Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat	80
Comprehensive evaluation of functional components, biological activities, and minerals of yam species (Dioscorea polystachya and D. alata) from China	79

Effect of Lactobacillus acidophilus fermentation on bioaccessibility: The relationship between biotransformation and antioxidant activity of apple polyphenols based on metabolomics	79
Surface-enhanced Raman spectroscopy-based metabolomics for the discrimination of Keemun black teas coupled with chemometrics	79
An Illumina MiSeq sequencing-based method using the mreB gene for high-throughput discrimination of Pseudomonas species in raw milk	78
Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage	78
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	78
Quantitative detection of hidden milk allergens in hypoallergenic formulas through bottom-up proteomics, high-resolution mass spectrometry and the mechanism of D-ribose in reducing the allergenicity i	77
Effect of different drying techniques on moisture migration, nutritional profile and sensory attributes of peanut pods	76
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening	76
Impact of Lactobacillus fermentation on mung bean Protein's binding to beany flavor: Mechanisms and structural changes	76
Allulose as novel ingredient for improving freshness of yeast-made bakery products	75
Characterization of an endolysin from B. cereus-infecting bacteriophage B13S and its application as antimicrobial and detection agents	75
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	74
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	74
Microbial production of curdlan in sugar beet molasses medium: Effects on physicochemical attributes of reduced-fat frankfurter sausages	73
Primary structure analysis of cold water-soluble alcohol extract from green tea and the regulatory effects on intestinal flora metabolism	72
Application and potential therapeutic effect of endolysin Lys1472 against Clostridium perfringens in chicken meat	72
Effect of apple texture properties and pectin structure on the methanol production in apple wine	71
Exploring the effects of plasma-activated water and probe-type ultrasonication on white shrimp (Litopenaeus setiferus) and Atlantic cod (Gadus morhua) proteins: A comparative study	71
Relationship between water loss and water status, osmotic substances, and AQP expression in Ponkan (Citrus reticulata Blanco) fruit during storage	70
The influence of spontaneous microbial fermentation isolates on physicochemical properties and cup quality of wet processed arabica coffee (Coffea arabica)	70
Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis	70
Comparative analysis of defatted and non-defatted zein on dough characteristics in gluten-free and wheat systems	69
A novel controlled-release Zn2+ supplementation based on egg yolk phosvitin: Structural, physicochemical and release characteristics	69
A novel wheat arabino-xylanase from Trichoderma gamsii: Study on biochemical characterization, substrate recognition mechanism and its application in wheat flour dough and Chinese bread	69
Effects of non-thermal treatments on goat whey protein allergenicity: A study based on conformational and linear epitopes	69
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	69
Analysis of the transformation mechanisms of alliin during the thermal processing of black garlic	69
Rambutan peel polyphenols improve color and texture of ground pork: Identification, antioxidant and bacteriostatic function, and molecular docking	68
Atmospheric cold plasma pretreatment for enhanced phlorotannin extraction and bioactivity from Sargassum tenerrimum	68
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	68
Konjac glucomannan: A key ingredient for controlling fibrous structure formation in walnut protein and wheat gluten meat analogues during the high-moisture extrusion process	68
Assessment of fumaric acid, ascorbic acid, and glutathione as alternatives to SO₂: Effects on red and white wine volatile composition	68
Characterization of novel exopolysaccharide from Lacticaseibacillus rhamnosus YT: Structural features, biosynthetic gene expression, physical properties and bioactivities	67
Intense pulsed light for inactivation of foodborne gram-positive bacteria in planktonic cultures and bacterial biofilms	67
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	67
Proteomic profile of broccoli flower proteins for potential applications in the food industry	67
Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure	67
An innovative hybrid-solar-vacuum dryer to produce high-quality dried fruits and vegetables	66
Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase	66
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	66
Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties	65
Selenized chickpea sourdoughs for the enrichment of breads	65
Bio-based films prepared with apple pomace: Volatiles compound composition and mechanical, antioxidant and antibacterial properties	65
Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing	65
Differences in structure, stability and antioxidant activity of melanoidins from lager and ale beers	65
Microbiological safety of traditionally processed fermented foods based on raw milk, the case of Mabisi from Zambia	65
Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread	64
Utilizing protein-polyphenol molecular interactions to prepare moringa seed residue protein/tannic acid Pickering stabilizers	64
Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage	64
Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein	63

Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction	63
The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream	63
Hydrothermal extraction of antioxidants from Camellia sinensis fruit husks: Experimental design in the development of enriched gels	63
A rapid and low-cost method for detection of nine kinds of vegetable oil adulteration based on 3-D fluorescence spectroscopy	63
Effects of thermal treatment on alliin and its related sulfides during black garlic processing	63
Amino acid metabolism reprogramming in response to changing growth environment in Ginkgo biloba leaves	63
Untargeted components and in vivo metabolites analyses of Polygonatum under different processing times	63
Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life	62
Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation	62
Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice	62
Certain production variables and antimicrobial activity of novel winery effluent based kombucha	62
Thermogenic formation of biogenic amines during commercial coffee roasting processes	62
Design of a baked good using food ingredients recovered from agro-industrial by-products of fruits	62
Aggregability and digestibility study of fruit juice fortified camel milk powder proteins	62
The effects of Monascus purpureus fermentation on metabolic profile, α-glucosidase inhibitory action, and in vitro digestion of mulberry leaves flavonoids	62
An improved infrared combined hot air dryer design and effective drying strategy analysis for sweet potato	62
A new predictive model for the description of the growth of Salmonella spp. in Italian fresh ricotta cheese	61
Effects of triolein dilution on the structural and mechanical properties of lauric acid-rich fat	61
Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines	61
Characterization and comparison of flavor compounds in stewed pork with different processing methods	61
Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex	61
Effect of whey protein on the 3D printing performance of konjac hybrid gel	61
Vitamin B1 delays postharvest senescence and enhances antioxidant accumulation by activating NADPH oxidase in Ziziphus jujuba fruit	60
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column	60
Composition and changes of microflora in the manufacturing process of traditional hurood	60
Maximizing hypocholesterolemic peptides from an olive byproduct by enzymatic hydrolysis	60
Fermentation with a multi-strain to enhance the flavor of HongJun Tofu, a Chinese fermented okara food	59
Innovative technologies optimizing the production process of “Castagne del Prete”: Impact on microstructure and volatile compounds	59
Production of probiotic powdered barberry (Berberis vulgaris) juice by cast-tape drying technique	59
Effect of agitation and added cholesterol esterase on bioaccessibility of phytosterols in a standardized in vitro digestion model	59
Correlations between microbes with volatile compounds and physicochemical indicators of Cabernet Sauvignon wines fermented with different starters	59
Identification of donkey-hide gelatin and donkey-bone gelatin based on marker peptides	59
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study	59
Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii)	59
Screening of protein hydrolysates from malt rootlets and their relationship with technological properties	59
Analysis of spices & herbs and its phenolic content by means of an electronic tongue	59
The generation of volatiles in model systems containing varying casein to whey protein ratios as affected by low frequency ultrasound	58
Quality assessment of 3D-printed cereal-based products	58
Exploring the potential of Davidson's plum (Davidsonia pruriens): A promising indigenous edible fruit as biopreservative in raw processed meat products.	58
Effects of cell-cell interactions between A. oryzae and Z. rouxii on morphology and secondary metabolites	58
Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction	58
Grainy properties of post–heating fermented milk with different particle sizes	58
Analysis of protein components in blackberry wine and haze	57
Influence of red yeast rice extract fermentation on fucoidan profiles, inorganic elements and flavor properties of the kelp Saccharina japonica	57
Change in surface structure and inner microstructure of durum wheat pasta during the boiling process	57
Enhancing the functionality of cross-linked chitosan coating on vibration damaged Nanguo pears	57
Chlorella protein hydrogel preparation and its application in loading and slow release of poly(lysine)	57
Effect of water on odorants signals in orange juice by head space-gas chromatography: A possible influence on odor intensity	57
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column	56
Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages	56
Deciphering the intra- and inter-kingdom networks of microbiota in the pit mud of Chinese strong-flavor liquor	56
Nutritional functions and antioxidative enzymes in juice extract from two different maturity stages of low temperature stored phalsa (Grewia subinaequalis D.C.) fruit	56
Rational fabrication of count film for coliform hypersensitive enumeration based on enzyme-response compound color rendering	56
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	55
Sensory characteristics and consumer acceptability of four variants of mabisi, a traditionally fermented Zambian dairy product	55
Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah	55
Basic amino acids treatment prior to spray drying improved the functional properties and flavor attributes of soy protein isolate	55
Provision and assessment properties of nanoliposomes containing macroalgae extracts of Sargassum boveanume and Padina pavonica	55
Rapid and accurate quantification of viable Bacillus cereus in foods with a Propidium monoazide (PMA) - Fluorescence in situ hybridization (FISH) - Flow cytometry (FCM) method	54
Characterization of a casein-sodium alginate emulsion gel	54
Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs	54
Retraction notice to “Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life” [LWT - Food Science and Technolog	54
Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes	54
Characterization of the phenolic profile and in vitro antioxidant potential of different varieties of common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum (L.) Gae	53
Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation	53
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	53
A comprehensive strategy integrating chemical profiling with deep learning for screening the antithrombin bioactive-chemical quality markers of functional food: Pueraria radix as an example	53
Insights into the molecular mechanisms of microbial agent fermentation on the formation of sensory quality in air-dried geese via metabolomics	53
Characterization of potential aroma compounds in five aroma types of green tea using the sensomics approach	53
Transcriptome and metabolome integration analysis reveals the effect of citric acid on cell metabolism in Aureobasidium pullulans NG	53
Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein	53
Comparative genomics and phenotypic assessment of lactic acid bacteria isolated from artisanal cheese as potential starter cultures	53
Adaptive signatures of emerging Salmonella serotypes in response to stressful conditions in the poultry industry	53
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	53
High temperature steaming pretreatment improves quality and flavor of the walnut meal soy sauce	53
Effects of different drying methods on drying characteristics and quality of silage Broussonetia papyrifera L.	53
Inhibitory effect of anthocyanin-enriched fractions from colored potatoes against lipase and α-glucosidase	52
Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR	52
Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer)	52
Study on vacuum drying kinetics and processing of the Lonicera japonica Thunb. aqueous extracts	52

Emetic toxin production of Bacillus cereus in a biofilm	52
Potential for the processing of Brazilian fruits - A review of approaches based on the state diagram	52
β-Mannanase BoMan26B from Bacteroides ovatus produces mannan-oligosaccharides with prebiotic potential from galactomannan and softwood β-mannans	52
Ultrasound pretreatment for lipase-catalyzed synthesis of stigmasteryl oleate and evaluation of its physicochemical properties	52
1Characteristics of walnut oil and the residual cake prepared using various pretreatment and extraction methods	52
Combined antioxidant capacity of Chilean bee hive products using mixture design methodology	52
Effects of different drying methods on physico-chemical properties, bioactive and taste substances of Cynomorium songaricum	52
Content of trans-fatty acid isomers in bakery products on the Slovenian market	52
A multi-omics view of the preservation effect on Camellia sinensis leaves during low temperature postharvest transportation	52
Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization	51
Redistribution of surplus bread particles into the food supply chain	51
Development of a new multiplex quantitative real-time polymerase chain reaction method for Clostridium butyricum, Clostridium sporogenes and Clostridium tyrobutyricum detection in cheese	51
Facilely prepared ferric-curcumin complex nanoparticles exert improved stability and photothermal enhanced antibacterial effects for food preservation	51
Detection of giblets in chicken meat products using microRNA markers and droplet digital PCR assay	51
Biocontrol of Listeria monocytogenes by Bacillus coagulans GBI-30, 6086 in a synbiotic white brined cheese: An In Vitro model study	51
Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels	51
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	51
Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings	51
Storage time of nut spreads using flash gas chromatography E-nose combined with multivariate data analysis	51
Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum	51
Simultaneous determination of multiple flavorings in infant formula by direct analysis in real time-mass spectrometry	50
Fecal microbiota cooperative metabolism of pectins derived from apple pomace: A functional metagenomic study	50
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	50
Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures	50
Antioxidant and anti-norovirus properties of aqueous acetic acid macromolecular extracts of edible brown macroalgae	50
Genome characterization of Leuconostoc pseudomesenteroides UTNElla29 isolated from Morus nigra (L.) fruits: A promising exopolysaccharides producing strain	50
Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices	50
Multi-omics co-analysis of the differences in microbial species composition and function between spontaneous and inoculated wine fermentation must	50
Effects of high-humidity hot air impingement cooking on physicochemical properties and microstructure of Pacific white shrimp (Penaeus vannamei)	50
High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient	50
Exonuclease III assisted electrochemical aptasensor simultaneous detection of aflatoxin B1 and ochratoxin a in grains	49
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	49
How oregano essential oil can be transformed into a taste-masking controlled release solid formulation	49
A comparison of the Refrigerated Adsorption Drying of Daucus carota with fluidized bed drying	49
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	49
Meat-derived broth as a novel culture medium for metabolomic study of bacteria in meat	49
Characteristics of lacto-fermented whey, milk, hemp and lupine proteins	49
In vitro gastrointestinal digestion study and identification of novel angiotensin i-converting enzyme inhibitory peptide from broccoli (brassica oleracea)	49
Innovative application of CRISPR for eliminating Ustiloxin in Cordyceps militaris: Enhancing food safety and quality	49
Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus	49
Quantitative lipidomics reveals lipid differences among peach (Prunus persica L. Batsch) fruits with varying textures	49
Novel milk fat fractions for health and functionality obtained by short-path distillation	49
Preparation and characterization of sn-2 polyunsaturated fatty acids-rich monoacylglycerols from menhaden oil and DHA-single cell oil	49
The optimization of extraction process on Quzhou Fructus Aurantii flavonoids with natural deep eutectic solvents: A comparative study between orthogonal analysis and genetic neural network	49
Structure and main polyphenols in the haze of blackberry wine	48
Optimization of the process parameters of ultrasound on inhibition of polyphenol oxidase activity in whole potato tuber by response surface methodology	48
Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions	48
A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses	48
Equilibrium of esterification in Chinese distilled liquor (Baijiu) during ageing	48
Effect of gelatin on gelation properties of oyster (Crassostrea gigas) protein	48
Effects of endogenous lipid on the functional qualities of tuna protein during cold storage	48
Fabrication, characterization and mechanistic exploration of zein/pectin binary nanocomplex by a one-step and organic solvent free technique	48
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	48
Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes	48
Superfine grinding combined with enzymatic modification of pea dietary fibre: Structures, physicochemical properties, hypoglycaemic functional properties, and antioxidant activities	48
Rapid enrichment detection of patulin and alternariol in apple using surface enhanced Raman spectroscopy with coffee-ring effect	48
Impact of solid-state fermented Brewer's spent grains incorporation in biscuits on nutritional, physical and sensorial properties	48
Antioxidant activity and degradation kinetics of astaxanthin extracted from Penaeus sinensis (Solenocera crassicornis) byproducts under pasteurization treatment	48
Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin	47
Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms	47
Two dimensional correlation spectroscopy combined with ResNet: Efficient method to identify bolete species compared to traditional machine learning	47
Time-temperature indicators based on Lipase@Cu3(PO4)2 hybrid nanoflowers	47
Microbial–physicochemical integrated analysis of kombucha fermentation	47
Identification of lactoferrin-derived peptides as potential inhibitors against the main protease of SARS-CoV-2	47
A novel ACE-inhibitory hexapeptide from camellia glutelin-2 hydrolysates: Identification, characterization and stability profiles under different food processing conditions	47
Optimization of protein hydrolysates production from defatted peanut meal based on physicochemical characteristics and sensory analysis	47
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	47
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	47
Preparation and characterization of whey protein isolate nanoparticles in supercritical CO2	47
Meta-analysis of the prevalence of Listeria spp. and antibiotic resistant L. monocytogenes isolates from foods in Turkey	47
Effects of intense pulsed light on inactivation of Salmonella Typhimurium and quality characteristics of pecan halves	47
Demulsification of peanut emulsion by aqueous enzymatic extraction using a combination of oleic and citric acids	47
Application of 1H-NMR- and LC-MS based Metabolomic analysis for the evaluation of celery preservation methods	47
Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS	47
Baobab polysaccharides as emulsifiers	47
Non-covalent interaction of the plant protein composites-proanthocyanidins and the utilization in oil in water emulsions	47
Effect of different degrees of withering on gene expression and metabolite content of Wuyi rock tea leaves	46
Pumpkin and kale fibers - A potential hydrocolloids in processed cheese sauce formulations with different fat source	46
Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality	46
A multi-faceted comparison of phytochemicals in seven citrus peels and improvement of chemical composition and antioxidant activity by steaming	46
Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit	46
Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun	46
Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations	46
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	46
Physicochemical properties and antioxidant potential of protein isolate from camellia cake (Camellia oleifera Abel.): Effect of different processing techniques on industrial scale	46
Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium	46
Improved stability and controlled release of lycopene via self-assembled nanomicelles encapsulation	46
Nano-selenium stablilized by Konjac Glucommannan and its biological activity in vitro	46
One step selection strategy for optimization of media to enhance arachidonic acid production under solid state fermentation	46
Effect of Lacticaseibacillus rhamnosus L08 fermentation on xanthine oxidase inhibitory activity and flavour profile of honeysuckle (Lonicera japonica thunb.)	46
Improvement of nutritional value, molecular weight patterns (soluble peptides), free amino acid patterns, total phenolics and antioxidant activity of fermented extrusion pretreatment rapeseed meal wit	46
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	46
The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage	45
Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt	45
Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum	45