LWT-Food Science and Technology

Article	Citations
The effects of transglutaminase on the qualitative properties of different pastırma types	289
Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt	176
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	156
The groESL ISR sequence-based species-specific identification of GRAS and non-GRAS Lactiplantibacillus as an alternative to 16S rRNA sequencing	128
Relationship between total cell counts and exopolysaccharide production of Streptococcus thermophilus T9 in reconstituted skim milk	118
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	110
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	108
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	106
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	102
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	101
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	95
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	94
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	93
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	93
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	93
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	91
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	90
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	90
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	88
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	88
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	88
Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats	88
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	87
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	85
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	85

Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	84
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	83
Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget	82
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	81
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	81
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	80
Characterization of a casein-sodium alginate emulsion gel	80
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	79
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	79
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	79
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	79
Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity	78
Heating alters the nutritional and antioxidant characteristics of lotus root	78
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	77
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting	76
Optimization of the process parameters of ultrasound on inhibition of polyphenol oxidase activity in whole potato tuber by response surface methodology	76
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	75
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	74
Structure and main polyphenols in the haze of blackberry wine	74
Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer)	74
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	73
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	73
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation	73
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	72
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	72
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	71
Composition and changes of microflora in the manufacturing process of traditional hurood	71
Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties	71
Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors	70
Characterization and film-forming properties of acid soluble collagens from different by-products of loach (Misgurnus anguillicaudatus)	70
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	70
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	69
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	69
Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus)	69
Allulose as novel ingredient for improving freshness of yeast-made bakery products	69
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	69
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	69
Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology	69
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	69
Exploring Non-Saccharomyces yeasts from Daqu for beer production	68
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	68
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	68
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	68
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	68
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	68
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	68
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	67
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt	67
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation	66
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	66

Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	66
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	66
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	65
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	65
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	65
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	65
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	65
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	64
Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes	64
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour	64
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	64
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	64
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	64
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	63
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	63
Identification and molecular docking of novel α-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein	63
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	63
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	63
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	62
Identification of exudate metabolites associated with quality in beef during refrigeration	62
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	62
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	62
The main nutritional components in colored rice grains	62
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	61
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	61
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	61
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	61
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	60
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	60
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	59
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	59
A novel bioinspired SERS platform for ultrasensitive bacterial detection	59
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	59
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	59
High voltage atmospheric cold plasma modification of bovine serum albumin	59
Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour	58
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	58
An overview of tea polyphenols as bioactive agents for food packaging applications	58
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	58
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	58
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	58
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	57
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	57
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	57
Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life	57
Clostridium perfringens suppressing activity in black soldier fly protein preparations	57
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	57
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	56
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages	56
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage	56
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	56
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	56
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	56
The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley	56
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks	55
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	55
Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran	55
Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking	55
Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus	55
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	55
Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility	55
Exploring the integration of orange peel for sustainable gluten-free flatbread making	55
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	55
Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion	55
In vitro assessment of prebiotic properties of oligosaccharides derived from four microbial polysaccharides	54
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	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
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	54
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	54
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	54
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	54
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	54
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber	54
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	54
Effect of the various fats on the structural characteristics of the hard dough biscuit	53
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	53
Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	53
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	53
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds	53
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods	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
Bio-based films prepared with apple pomace: Volatiles compound composition and mechanical, antioxidant and antibacterial properties	52
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	52
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	52
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	52
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	52
Plasma Activated Water for wine barrels disinfection	52
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	52
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	52
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?	52
The antifungal activity of o-vanillin against Aspergillus flavus via disrupting ergosterol biosynthesis and promoting oxidative stress, and an RNA-seq analysis thereof	51
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	51
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	51
Enhancement of ultrasound on the dynamic decolorization of wolfberry (Lycium barbarum) polysaccharides	51
Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour	51
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	51
Grainy properties of post–heating fermented milk with different particle sizes	51
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	51
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	51
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	51
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	51
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	51
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	51
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	50
The freezing duration and the number of freeze-thaw cycles influence the near infrared spectra of ageing beef muscles	50
Role of the gut microbiota in determining the metabolic fate of free and bound phenolic compounds in wheat bran	50
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	50
Complexation of essential oils with beta-cyclodextrin: Characterization of complexes, determination of antimicrobial, antioxidant activities and application	50
Purification and antibacterial properties of a novel bacteriocin against Escherichia coli from Bacillus subtilis isolated from blueberry ferments	50
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	50
The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits	50
Enhancing the long-term stability of glyceryl monostearate-based oleogels by incorporating hydroxy monoglyceride as an additional scaffolding agent	50
Immunochromatographic assay for the rapid and sensitive detection of etoxazole in orange and grape samples	49
The degradation and antioxidant activities of capsaicinoid pungent dietary components from peppers and gingers: The mechanistic insights	49
Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage	49
Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes	49
ACE-inhibitory activity and antioxidant properties of a low MW rice bran protein hydrolysate	49
Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage	49
A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk	49
Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets	49
Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation	49
Antibacterial activity and mechanism of combination natural essential oils from oregano and cinnamon against enterotoxigenic Escherichia coli K99	49
Influences of low temperature on the postharvest quality and antioxidant capacity of winter jujube (Zizyphus jujuba Mill. cv. Dongzao)	49
Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico insights	49
Differences in the molecular structure of curcumin and its breakdown products affect their inhibitory effect on pepsin: Kinetic and protein spatial conformation study	48
Differential specificities of polyphenol oxidase from lotus seeds (Nelumbo nucifera Gaertn.) toward stereoisomers, (−)-epicatechin and (+)-catechin: Insights from comparative molecular docking studies	48
Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough	48
Characterization of dual bacteriocins producing Bacillus subtilis SC3.7 isolated from fermented food	48
Nutrient and heavy metals composition of dried fish varieties from Bangladesh	48
Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage	48
A genome-wide association study of antibiotic resistance in dairy products-associated Enterococcus faecium isolates	48
Initial ice growth control mechanism for CMC-Na in model systems	48
Development of tilapia muscle-based Shanghai smoked fish and the effect of salt amounts in the preparation process	48
Effect of α-tocopherol on the oil absorption of French fries based on physicochemical characteristics of frying oil and the morphology of French fries	48
Nutritional qualities and sensory characteristics in the hepatopancreas and muscle of female mud crab (Scylla paramamosain) in three growth forms: A comparative study	48
Water-soluble ions and nitrogen and oxygen stable isotope ratios in nitrate in sake in Akita, Japan	48
Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis	48
Peptidomic profile and α-glucosidase inhibitory activity of cooked and gastrointestinal digested legumes	47
Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum	47
Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein	47
Ultrasound and high-speed shear pretreatments of walnut meal protein: Structural and functional characterization and mechanistic investigation	47
Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang	47
Bacillus velezensis stimulated the absorption of iodine to improve antioxidants and delay post-harvest senescence in microgreens	47
Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica	47
Rapid and accurate on-site identification of Lactobacillus delbrueckii subspecies in dairy products using direct polymerase chain reaction with microfluidic chip	47
Drying and disinfection of off-ground harvested almonds using step-down temperature hot air heating	47
Extraction of phytochemicals from young shoots of Pinus sylvestris L. and analysis of their selected biological properties	47
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column	47
Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation	47
Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential	47
Dehydrated mycelia (Cordyceps militaris, Grifola frondosa, Hericium erinaceus and Laricifomes officinalis) as Novel Foods: A comprehensive NMR study	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
High temperature curing softening salted egg yolk: Insights on microstructure, texture properties and composition of key protein	46
Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics	46
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese	46
Improved extraction yield in olive oil mill using talc and kaolinitic clay	46
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,	46
Unveiling metabolite network dynamics during Pu-erh tea storage via non-targeted metabolomics	46
Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients	46
Purification and molecular docking of α-glucosidase inhibitory peptides from mung bean protein hydrolysates	46
Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets	46
Safflower and bitter melon extracts on suppression of biogenic amine formation by fish spoilage bacteria and food borne pathogens	46
Effect of three modification methods on physical and functional properties of flaxseed cake dietary fiber	46
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties	46
Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress	46
Differences in the chemical composition and physicochemical properties between brown rice kernels and brown rice flours after Lactobacillus fermentation and their impact on the qualities of brown rice	46
Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste	46
Exploring the prebiotic potential of unpurified apple dietary fibre concentrate	46
Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins	45
Dilute-and-shoot versus clean-up approaches: A comprehensive evaluation for the determination of mycotoxins in nuts by UHPLC-MS/MS	45
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating	45
Phytonutraceutical evaluation of five varieties of tomato (Solanum lycopersicum) during ripening and processing	45
Development of gastro-resistant coated probiotic granulates and evaluation of viability and release during simulated upper gastrointestinal transit	45
A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype	45
Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi)	45