LWT-Food Science and Technology

Article	Citations
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	346
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	193
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	171
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	133
Characterization of a casein-sodium alginate emulsion gel	128
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	117
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	113
Identification of exudate metabolites associated with quality in beef during refrigeration	112
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	111
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	105
Allulose as novel ingredient for improving freshness of yeast-made bakery products	105
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	101
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	101
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	98
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	96
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	95
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	94
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	94
Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity	94
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	93
Composition and changes of microflora in the manufacturing process of traditional hurood	90
Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors	89
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	88
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	88
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	87

Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	87
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	84
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber	84
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	83
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	82
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	82
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	82
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	82
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	80
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	79
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	78
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	78
Clostridium perfringens suppressing activity in black soldier fly protein preparations	77
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	77
A novel bioinspired SERS platform for ultrasensitive bacterial detection	77
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	77
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	77
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	77
Plasma Activated Water for wine barrels disinfection	76
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	75
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation	75
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	75
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	75
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	74
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	74
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	74
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	74
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	73
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	73
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	73
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	72
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	72
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	72
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	71
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	70
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	70
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	70
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	70
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	70
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	70
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	70
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	69
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	69
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	69
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	69
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	68
Exploring Non-Saccharomyces yeasts from Daqu for beer production	68
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	67
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	67
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation	66

Exploring the integration of orange peel for sustainable gluten-free flatbread making	66
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	66
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	66
NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms	66
Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility	66
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	65
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	65
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	65
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	65
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	64
Structure and main polyphenols in the haze of blackberry wine	64
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	64
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	64
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	64
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	64
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	63
Grainy properties of post–heating fermented milk with different particle sizes	63
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt	63
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	63
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	63
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	62
Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget	62
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	62
Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology	62
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	61
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	61
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	61
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting	61
Development of high-protein functional crackers enriched with adaptogenic compounds	60
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	60
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	60
Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus	60
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	60
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage	59
The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley	59
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	59
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	59
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	59
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	59
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	58
An overview of tea polyphenols as bioactive agents for food packaging applications	58
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	57
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	57
Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties	57
Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran	57
Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes	57
The antifungal activity of o-vanillin against Aspergillus flavus via disrupting ergosterol biosynthesis and promoting oxidative stress, and an RNA-seq analysis thereof	56
Changes in the bioactive content and aroma profile of aged garlic with processing conditions	56
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	56
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	56
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods	55
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	55
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	55
Identification and molecular docking of novel α-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein	55
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	55
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	55
Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives	55
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	54
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	54
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	54
Effect of the various fats on the structural characteristics of the hard dough biscuit	54
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour	54
Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	54
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	54
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	54
Characterization and film-forming properties of acid soluble collagens from different by-products of loach (Misgurnus anguillicaudatus)	54
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	54
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	54
High voltage atmospheric cold plasma modification of bovine serum albumin	54
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	53
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	53
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	53
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	53
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	53
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	53
The main nutritional components in colored rice grains	53
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	53
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks	53
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	53
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	53

Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	53
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	52
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	52
Mineral profile, oxidative stability and color traits in dry aged Meat: Integrative analysis	52
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds	52
Heating alters the nutritional and antioxidant characteristics of lotus root	52
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	52
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	52
Improvement in quality deterioration of frozen cooked rice during freeze-thaw cycles: Antifreeze protective effect of inulin addition	52
Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products	52
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	51
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	51
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	51
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	51
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	51
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	51
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	51
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	51
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	50
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	50
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	50
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	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
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	50
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	50
The freezing duration and the number of freeze-thaw cycles influence the near infrared spectra of ageing beef muscles	50
Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage	49
The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter	49
Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (−18 °C)	49
Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken	49
Increase of γ-aminobutyric acid content and improvement of physicochemical characteristics of mulberry leaf powder by fermentation with a selected lactic acid bacteria strain	49
Enhancing the long-term stability of glyceryl monostearate-based oleogels by incorporating hydroxy monoglyceride as an additional scaffolding agent	49
Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage	49
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs	49
Mixed fermentation of Chlorella pyrenoidosa and Bacillus velezensis SW-37 by optimization	49
The degradation and antioxidant activities of capsaicinoid pungent dietary components from peppers and gingers: The mechanistic insights	49
Inhibition of highland barley bran-derived carbon dots on the formation of advanced glycation end products	49
Role of the gut microbiota in determining the metabolic fate of free and bound phenolic compounds in wheat bran	49
Engineered lipase from Janibacter sp. with high thermal stability to efficiently produce long-medium-long triacylglycerols	49
Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)	49
A single point mutation engineering for changing the substrate specificity of d-lactate dehydrogenase from Lactobacillus fermentum	49
Phytonutraceutical evaluation of five varieties of tomato (Solanum lycopersicum) during ripening and processing	49
Unveiling metabolite network dynamics during Pu-erh tea storage via non-targeted metabolomics	49
A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk	48
Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese	48
Comparative study of antioxidant potential in air-dried brown macroalgae of the Canary Islands	48
Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel	48
Protein-glutaminase-mediated functional modification of fish myofibrillar protein and its gelation mechanism	48
Characterization of seaweed polysaccharide-based bilayer films containing essential oils with antibacterial activity	48
Initial ice growth control mechanism for CMC-Na in model systems	48
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee	48
Effects of chilling rate on the freshness and microbial community composition of lamb carcasses	48
Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity	48
Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage	48
Nutrient and heavy metals composition of dried fish varieties from Bangladesh	48
Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix	48
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods	48
Inhibitory effects of reuterin on biofilm formation, quorum sensing and virulence genes of Clostridium perfringens	47
Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples	47
Dehydrated mycelia (Cordyceps militaris, Grifola frondosa, Hericium erinaceus and Laricifomes officinalis) as Novel Foods: A comprehensive NMR study	47
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese	47
Effect of γ-butyrolactone, a quorum sensing molecule, on morphology and secondary metabolism in Monascus	47
Optimization of hybrid green extraction techniques for bioactive compounds from citrus lemon peel using response surface methodology (RSM) and artificial neural network (ANN)	47
Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste	47
Strain-level multiomics analysis reveals significant variation in cheeses from different regions	47
Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress	47
Effect of three modification methods on physical and functional properties of flaxseed cake dietary fiber	47
Antibacterial activity and mechanism of combination natural essential oils from oregano and cinnamon against enterotoxigenic Escherichia coli K99	47
Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets	47
Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins	47
Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation	47
Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis	47
Influence of phenolic co-pigments on the stability of major anthocyanin in blueberry wine and color changes during storage	47
Dilute-and-shoot versus clean-up approaches: A comprehensive evaluation for the determination of mycotoxins in nuts by UHPLC-MS/MS	47
Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines	47
Synergistic antifungal activity of catechin and silver nanoparticles on Aspergillus niger isolated from coffee seeds	46
Structural, physicochemical, functional, and digestive properties of corn flour modified by plasma-activated water combined with hydrothermal treatments	46
Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough	46
Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves	46
Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products	46
Study on the sweetening mechanism of aroma compounds in yangshan peach using sensory analysis, molecular docking, and molecular dynamics simulation techniques	46
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice	46
Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions	46
Metabolome and transcriptome analysis of postharvest peach fruit in response to fungal pathogen Monilinia fructicola infection	46
Ultrasound and high-speed shear pretreatments of walnut meal protein: Structural and functional characterization and mechanistic investigation	46
Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil	46
Effects of milling methods on the properties of rice flour and steamed rice cakes	45
Purification and molecular docking of α-glucosidase inhibitory peptides from mung bean protein hydrolysates	45
Staggered magnetic bead chains enhanced bacterial colorimetric biosensing	45
Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties	45
Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins	45
Development of tilapia muscle-based Shanghai smoked fish and the effect of salt amounts in the preparation process	45
Preparation of flaxseed oil nanoemulsion and its effect on oxidation stability of flaxseed oil and prediction of shelf life	45
Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification	45
Growth evaluation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in fresh fruit and vegetable juices via predictive modeling	45