LWT-Food Science and Technology

Article	Citations
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	227
Allulose as novel ingredient for improving freshness of yeast-made bakery products	197
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	157
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	136
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	134
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	132
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	123
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	115
Combined influence of bitterness and alcohol content on the microbiological stability, antioxidant capacity, and bioactive compounds of UV-LED treated beers: A non-thermal processing approach	114
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	114
Corrigendum to: “Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and e	111
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	107
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	106
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	102
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	100
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	99
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	99
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	96
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	95
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	93
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	93
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	92
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	92
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	91
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	91

Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	90
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	87
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	87
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	86
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	85
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	84
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	83
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	82
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	82
Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors	82
Impact of cyclic temperature treatments on sweetpotato saccharification: starch gelatinization dynamics and soluble sugar modulation	81
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	81
Composition and changes of microflora in the manufacturing process of traditional hurood	80
Selection of biofilm-degradation aptamers against Pseudomonas aeruginosa and isolation, identification, and interaction analysis of their binding proteins	80
Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity	79
Construction of a biprotein based highly stable CEO encapsulation system: Application to fish preservation	78
Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-t	77
Comparative assessment of wall material combinations on the encapsulation of astaxanthin-rich weakened Haematococcus pluvialis	76
Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization	75
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	74
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	74
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	74
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	74
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	73
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	73
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	73
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	73
Extraction of flavonoids and phenolic acids from poplar-type propolis: optimization of maceration process, evaluation of antioxidant and antimicrobial activities	72
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	71
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	71
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	70
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	70
Effect of the various fats on the structural characteristics of the hard dough biscuit	70
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	68
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	68
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	67
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	67
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	67
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	67
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	66
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	66
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	66
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	65
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	65
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	65
Identification of exudate metabolites associated with quality in beef during refrigeration	65
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	65
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	64
Improvement in quality deterioration of frozen cooked rice during freeze-thaw cycles: Antifreeze protective effect of inulin addition	64
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	64

Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	64
Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products	64
Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility	64
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	63
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	63
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	63
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	63
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	63
The main nutritional components in colored rice grains	63
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	62
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	62
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	62
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	62
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	61
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	61
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	61
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	61
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	61
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	61
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour	61
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	61
Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus	61
Application of biogenic amines in milk freshness assessment: A comparative study with traditional quality parameters	61
Plasma Activated Water for wine barrels disinfection	60
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	60
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	60
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	60
Exploring the integration of orange peel for sustainable gluten-free flatbread making	59
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	59
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds	59
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	59
Changes in the bioactive content and aroma profile of aged garlic with processing conditions	59
Time-salinity interactions shapes flavor-precursor formation and quality evolution in naturally fermented of Phyllostachys praecox shoots	59
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation	59
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	58
Exploring Non-Saccharomyces yeasts from Daqu for beer production	58
Effects of ultrasound-assisted multienzymolysis combined with gallic acid grafting or acetylation on the structural and lipid adsorption-relative properties of Ziziphus jujuba residue dietary fibre	58
Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget	58
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage	58
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	58
NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms	58
Heating alters the nutritional and antioxidant characteristics of lotus root	58
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	58
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	58
Vapour-phase essential oils for postharvest vegetables: From laboratory to real-world use	58
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods	57
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	57
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	57
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	57
A novel bioinspired SERS platform for ultrasensitive bacterial detection	57
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	57
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	57
Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties	57
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	57
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	57
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	57
Development of high-protein functional crackers enriched with adaptogenic compounds	56
Study on the optimization of lychee quick-freezing process parameters and damage assessment model based on response surface methodology	56
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	56
The antifungal activity of o-vanillin against Aspergillus flavus via disrupting ergosterol biosynthesis and promoting oxidative stress, and an RNA-seq analysis thereof	56
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	56
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	56
Non-destructive discrimination of fresh, aged, and frozen-thawed beef using portable near-infrared spectroscopy combined with explainable artificial intelligence	56
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	56
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	55
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	55
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	55
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting	55
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	55
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	55
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	55
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	55
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	55
Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	55
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	55
Mineral profile, oxidative stability and color traits in dry aged Meat: Integrative analysis	55
Identification and molecular docking of novel α-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein	54
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	54
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	54
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation	53

Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	53
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	53
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	53
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	53
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	53
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	53
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	52
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	52
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	52
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	52
The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley	52
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	52
An overview of tea polyphenols as bioactive agents for food packaging applications	52
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	52
Characterization of a casein-sodium alginate emulsion gel	52
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	52
Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives	52
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	52
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	52
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	52
Grainy properties of post–heating fermented milk with different particle sizes	51
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	51
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	51
Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential	51
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	51
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	51
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	51
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	51
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	51
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	51
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	51
AdABI5 transcription factor promotes aroma synthesis in refrigerated kiwifruit via targeting Ad9sLOX and AdADH1	51
Investigation of the physicochemical properties and the chemical components of chili rapeseed oil via different preparation oil temperatures	50
Role of the gut microbiota in determining the metabolic fate of free and bound phenolic compounds in wheat bran	50
Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients	50
Insights into the in vitro digestion, antioxidant, and antibacterial properties of hawthorn polyphenol nanoparticles	50
Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification	50
An oleogelator extracted from filter sludge of cane sugar manufacture: A comparative study of microstructure, crystallization kinetic and rheological properties	50
Comparative study of antioxidant potential in air-dried brown macroalgae of the Canary Islands	50
Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage	50
Extraction of phytochemicals from young shoots of Pinus sylvestris L. and analysis of their selected biological properties	50
Water-soluble ions and nitrogen and oxygen stable isotope ratios in nitrate in sake in Akita, Japan	50
Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles	50
Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage	50
The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter	50
Innovative delivery of proanthocyanidins through deacetylated konjac glucomannan microcarriers: Implications for stability and gut microbiota	50
Antimicrobial effect of essential oils and terpenes coupled with supercritical carbon dioxide for chicken meat preservation	50
Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken	50
Physicochemical characterization of microcapsules containing cold pressed black cumin seed oils (Nigella sativa L.) as an alternative nutrient source in a functional diet	50
Study on the mechanism of hydrogen peroxide treatment on deodorizing fishy off-odor in skipjack tuna (Katsuwonus pelamis) surimi gel	50
Phenolics and enzyme inhibitors from the Patagonian Empetrum rubrum berries	49
Differences in the molecular structure of curcumin and its breakdown products affect their inhibitory effect on pepsin: Kinetic and protein spatial conformation study	49
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating	49
Initial ice growth control mechanism for CMC-Na in model systems	49
Nutrient and heavy metals composition of dried fish varieties from Bangladesh	49
The freezing duration and the number of freeze-thaw cycles influence the near infrared spectra of ageing beef muscles	49
Variation in the physical properties of oat groats, flakes and oat flake flour – Processability of thirty pure cultivar oat batches from Finland	49
Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves	49
Bacillus velezensis stimulated the absorption of iodine to improve antioxidants and delay post-harvest senescence in microgreens	49
Synergistic antifungal activity of catechin and silver nanoparticles on Aspergillus niger isolated from coffee seeds	49
Optimization of gluten-free ice cream cone formulation with carrot powder and Ziziphus lotus syrup using response surface methodology	49
Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets	48
Inhibitory effects of reuterin on biofilm formation, quorum sensing and virulence genes of Clostridium perfringens	48
Antimicrobial-resistant Enterobacter cloacae complex strains isolated from fresh vegetables intended for raw consumption and their farm environments in the Northwest of Spain	48
Rapid and accurate on-site identification of Lactobacillus delbrueckii subspecies in dairy products using direct polymerase chain reaction with microfluidic chip	48
Dynamic changes in microbiota succession of eggshell during storage by metagenomics	48
Optimizing hydrolysis of dry-cured ham skin via hybrid deep learning: An intelligent process approach	48
Development of tilapia muscle-based Shanghai smoked fish and the effect of salt amounts in the preparation process	48
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese	48
Fermencin B2: A promising heat-stable cationic peptide for targeted inhibition of Staphylococcus aureus	48
Growth evaluation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in fresh fruit and vegetable juices via predictive modeling	48
Intelligent kappa-carrageenan-pectin aerogels containing Rosa persica petal extract and chitin nanoparticles for monitoring freshness of chicken fillets	48
Rapid fluorescence visualization of Yersinia enterocolitica by CRISPR/Cas12a using novel specific target obtained by pan-genome analysis	48
Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China	48
Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins	48
Corrigendum to “Characterization of Eurotium cristatum fermented albino tea (EFAT): a comparison of a novel tea with high active compounds and commercial tea products” [LWT 232 118435]	48
Nutraceutical dark chocolate: A delivery system for double-encapsulated extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum	48
Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix	48
Foaming natural deep eutectic solvents (FNADES) based on natural sweeteners and its solubilization effect for food applications	48
Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum	48
Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi)	47
Potential of calcium-chelating bamboo shoot peptides as a novel calcium supplement: preparation, structural characterization, physical properties, and bioactivities	47
Exploring the prebiotic potential of unpurified apple dietary fibre concentrate	47
Enhancing the stability and bio-accessibility of carotenoids extracted from canistel (Lucuma nervosa) via liposomes encapsulation	47
Biological stabilization of Arthrospira bioactive-peptides within biopolymers: Functional food formulation; bitterness-masking and nutritional aspects	47
Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions	47
Metabolome and transcriptome analysis of postharvest peach fruit in response to fungal pathogen Monilinia fructicola infection	47
Lactose hydrolysis implications on dairy beverages with autochthonous Limosilactobacillus mucosae and Syzygium cumini pulp	47
A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk	47
Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang	47
Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage	47
Improved extraction yield in olive oil mill using talc and kaolinitic clay	47
Effect of bleaching with different clay on the final composition of post-fermentation corn oil with high content of β-sitosterol	47
Mechanistic insights into the stabilization of sulforaphane mediated by natural alcohol-derived hydrophobic deep eutectic solvents	47
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties	46