LWT-Food Science and Technology

Article	Citations
Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt	326
Relationship between total cell counts and exopolysaccharide production of Streptococcus thermophilus T9 in reconstituted skim milk	185
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	165
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	126
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	122
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	113
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	107
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	106
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	104
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	104
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	102
Characterization of a casein-sodium alginate emulsion gel	99
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	96
Identification of exudate metabolites associated with quality in beef during refrigeration	95
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	92
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	92
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	92
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	91
Changes in the bioactive content and aroma profile of aged garlic with processing conditions	91
Allulose as novel ingredient for improving freshness of yeast-made bakery products	89
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	87
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	87
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	85
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	85
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	84

Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	83
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	82
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	81
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	81
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	81
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	80
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	80
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	78
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	78
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	78
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	76
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber	76
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	74
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	74
NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms	74
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	74
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	74
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	74
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages	73
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	73
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	72
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	72
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	72
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	72
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	72
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	72
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	71
Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion	71
Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties	71
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	71
Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	71
Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity	70
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	70
Structure and main polyphenols in the haze of blackberry wine	70
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	70
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	70
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	69
Composition and changes of microflora in the manufacturing process of traditional hurood	69
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	68
Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology	68
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	68
Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors	68
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	67
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	67
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	67
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	66
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	66
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	66
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	66
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	65

A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	65
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	65
A novel bioinspired SERS platform for ultrasensitive bacterial detection	65
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	65
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	64
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	64
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	63
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	63
Plasma Activated Water for wine barrels disinfection	63
Clostridium perfringens suppressing activity in black soldier fly protein preparations	63
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	63
Exploring the integration of orange peel for sustainable gluten-free flatbread making	62
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	62
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	62
High voltage atmospheric cold plasma modification of bovine serum albumin	62
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	62
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	62
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	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
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	61
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	61
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	60
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation	60
Grainy properties of post–heating fermented milk with different particle sizes	59
Characterization and film-forming properties of acid soluble collagens from different by-products of loach (Misgurnus anguillicaudatus)	59
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	59
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	59
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation	59
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting	59
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	59
The main nutritional components in colored rice grains	58
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	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	58
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	58
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	57
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	57
The antifungal activity of o-vanillin against Aspergillus flavus via disrupting ergosterol biosynthesis and promoting oxidative stress, and an RNA-seq analysis thereof	57
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	57
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	56
Effect of the various fats on the structural characteristics of the hard dough biscuit	56
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	56
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	55
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	55
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	55
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	55
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	55
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	55
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	55
Heating alters the nutritional and antioxidant characteristics of lotus root	54
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	54
Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility	54
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	54
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	54
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	54
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour	54
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	54
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	54
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	54
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	54
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	54
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	53
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	53
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	53
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	53
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	53
Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus	52
Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran	52
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	52
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	52
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	52
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	52
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	52
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds	52
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	52
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	52
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	52
The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley	52
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	52
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	52
An overview of tea polyphenols as bioactive agents for food packaging applications	51

Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	51
Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget	51
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	51
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks	51
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	50
Identification and molecular docking of novel α-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein	50
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage	50
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	50
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	50
Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives	50
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt	50
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	50
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	50
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	50
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	50
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	50
Development of high-protein functional crackers enriched with adaptogenic compounds	49
Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes	49
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	49
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	49
Exploring Non-Saccharomyces yeasts from Daqu for beer production	49
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	49
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	49
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	49
The freezing duration and the number of freeze-thaw cycles influence the near infrared spectra of ageing beef muscles	48
ACE-inhibitory activity and antioxidant properties of a low MW rice bran protein hydrolysate	48
Engineered lipase from Janibacter sp. with high thermal stability to efficiently produce long-medium-long triacylglycerols	48
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs	48
Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage	48
Enhancing the long-term stability of glyceryl monostearate-based oleogels by incorporating hydroxy monoglyceride as an additional scaffolding agent	48
A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk	48
Convenient method for the simultaneous production of high-quality fragrant rapeseed oil and recovery of phospholipids via electrolyte degumming	48
Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)	48
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	48
Role of the gut microbiota in determining the metabolic fate of free and bound phenolic compounds in wheat bran	48
Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage	48
The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter	48
Differential specificities of polyphenol oxidase from lotus seeds (Nelumbo nucifera Gaertn.) toward stereoisomers, (−)-epicatechin and (+)-catechin: Insights from comparative molecular docking studies	48
Phytonutraceutical evaluation of five varieties of tomato (Solanum lycopersicum) during ripening and processing	47
Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics	47
Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis	47
Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties	47
Exploration on the stability changes and flavor profiles of duck soup during cooking	47
Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel	47
Antibacterial activity and action mode of crude bacteriocin C2-1 from Ligilactobacillus salivarius C2-1 against Listeria monocytogenes CICC 21633	47
Effects of chilling rate on the freshness and microbial community composition of lamb carcasses	47
Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity	47
Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (−18 °C)	47
Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough	47
Analysis of microbial community and the characterization of Aspergillus flavus in Liuyang Douchi during fermentation	47
Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets	47
The degradation and antioxidant activities of capsaicinoid pungent dietary components from peppers and gingers: The mechanistic insights	47
Postharvest combined chitosan and melatonin treatment maintain antioxidant capacity and cell membrane integrity of fresh-cut broccoli by inducing reactive oxygen species scavenging system	47
Mixed fermentation of Chlorella pyrenoidosa and Bacillus velezensis SW-37 by optimization	47
A single point mutation engineering for changing the substrate specificity of d-lactate dehydrogenase from Lactobacillus fermentum	47
Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese	47
Preparation of flaxseed oil nanoemulsion and its effect on oxidation stability of flaxseed oil and prediction of shelf life	47
Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves	47
Increase of γ-aminobutyric acid content and improvement of physicochemical characteristics of mulberry leaf powder by fermentation with a selected lactic acid bacteria strain	47
Complexation of essential oils with beta-cyclodextrin: Characterization of complexes, determination of antimicrobial, antioxidant activities and application	47
Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken	47
Water-soluble ions and nitrogen and oxygen stable isotope ratios in nitrate in sake in Akita, Japan	46
Differences in the molecular structure of curcumin and its breakdown products affect their inhibitory effect on pepsin: Kinetic and protein spatial conformation study	46
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column	46
Ultrasound and high-speed shear pretreatments of walnut meal protein: Structural and functional characterization and mechanistic investigation	46
Antimicrobial-resistant Enterobacter cloacae complex strains isolated from fresh vegetables intended for raw consumption and their farm environments in the Northwest of Spain	46
Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum	46
Nutrient and heavy metals composition of dried fish varieties from Bangladesh	46
Peptidomic profile and α-glucosidase inhibitory activity of cooked and gastrointestinal digested legumes	46
Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage	46
Drying and disinfection of off-ground harvested almonds using step-down temperature hot air heating	46
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice	46
Bacillus velezensis stimulated the absorption of iodine to improve antioxidants and delay post-harvest senescence in microgreens	46
Effect of α-tocopherol on the oil absorption of French fries based on physicochemical characteristics of frying oil and the morphology of French fries	46
Rapid and accurate on-site identification of Lactobacillus delbrueckii subspecies in dairy products using direct polymerase chain reaction with microfluidic chip	46
Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential	46
Impact of metabolite transformations on off-flavor profiles of pasteurized drinking yogurt in non-microbial conditions	46
Metabolome and transcriptome analysis of postharvest peach fruit in response to fungal pathogen Monilinia fructicola infection	46
Occurrence, serovars and antibiotic resistance of Salmonella spp. in retail ready-to-eat food products in some Chinese provinces	45
Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics	45
Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment	45
Unveiling metabolite network dynamics during Pu-erh tea storage via non-targeted metabolomics	45
Effect of phytol isolated from edible red alga (Bangia fusco-purpurea) on tyrosinase inhibition and its application on food preservation	45
Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients	45
Exploring the prebiotic potential of unpurified apple dietary fibre concentrate	45
Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities	45
Improved extraction yield in olive oil mill using talc and kaolinitic clay	45
Effect of drying and grinding or micro-grinding process on physical and rheological properties of whole cladode (Opuntia ficus-indica) flour	45
Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution,	45
Phenolics and enzyme inhibitors from the Patagonian Empetrum rubrum berries	44
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions	44
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee	44
Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis	44
Insights into the in vitro digestion, antioxidant, and antibacterial properties of hawthorn polyphenol nanoparticles	44
Nutraceutical dark chocolate: A delivery system for double-encapsulated extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum	44