Food Research International

Article	Citations
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	255
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	202
Climate change threatens the microbiological stability of non-refrigerated foods	154
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	143
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	135
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	134
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	132
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	131
Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions	127
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	124
Editorial Board	123
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	119
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	119
Editorial Board	116
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	114
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	114
Characterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method	107
Editorial Board	106
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	104
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	103
Editorial Board	102
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	99
Editorial Board	99
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	99
Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel	98

Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene	97
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	96
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	93
Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile	93
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associat	92
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	91
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic	91
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	90
Flat bread baking: Single to double layer transition	89
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	89
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	89
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	88
Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol	88
Fatty acid esters of 3-monochloropropane-1,2-diol and glycidol in palm oil: A review on current industrial-scale mitigation strategies, challenges and perspectives	85
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	85
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	85
Efficacy of Brazilian and Mexican front-of-package nutrition labeling systems on simulated online purchase of non-alcoholic beverages by adolescents: A randomized controlled study	84
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	83
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	82
Oilomics: An important branch of foodomics dealing with oil science and technology	82
Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities	81
Coffee prevents IQ-induced liver damage by regulating oxidative stress, inflammation, endoplasmic reticulum stress, autophagy, apoptosis, and the MAPK/NF-κB signaling pathway in zebrafish	79
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	79
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	78
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application	78
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	77
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	76
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	76
Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis	76
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	76
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	75
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	75
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	74
Effect of different LED lights on aliphatic glucosinolates metabolism and biochemical characteristics in broccoli sprouts	74
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	74
Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota	73
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	72
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis	72
Turn to the wild: A comprehensive review on the chemical composition of wild olive oil	72
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	72
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	71
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	71
Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule	71
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	70
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	70
Nutritional and technological potential of umbu-caja and soursop co-product flours	70
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	70
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	70
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	70
Effects of distinct n-6 to n-3 polyunsaturated fatty acid ratios on insulin resistant and AD-like phenotypes in high-fat diets-fed APP/PS1 mice	69

Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	69
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	68
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	68
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage	68
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	68
Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life	68
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	67
Genomics divergence of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products	67
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation	67
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	67
Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis	67
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	67
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	66
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	66
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	66
Development of multi-species biofilm formed by thermophilic bacteria on stainless steel immerged in skimmed milk	66
Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews	66
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	65
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	65
Simultaneous detection of glycinin and β-conglycinin in processed soybean products by high-performance liquid chromatography-tandem mass spectrometry with stable isotope-labeled standard peptides	65
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	65
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	65
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation	65
Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel	64
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach	64
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	64
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	64
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	64
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	64
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review	64
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions	63
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation	63
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein	63
Fabrication and saltiness enhancement of salt hollow particles by interface migration	63
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation	63
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	62
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi	62
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	62
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	62
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	61
Ginsenoside Rk3 alleviates gut microbiota dysbiosis and colonic inflammation in antibiotic-treated mice	61
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	61
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	61
A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages	61
Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies	61
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	60
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	60
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	60
Coffee fermentation process: A review	60
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	60
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels	60
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	59
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	59
Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin	58
Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics	58
Mastication of crisp bread: Role of bread texture and structure on texture perception	58
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation	58
Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation	58
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	57
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	57
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin	57
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	57
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	56
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	56
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	56
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	56
Amino acid metabolomic analysis involved in flavor quality and cold tolerance in peach fruit treated with exogenous glycine betaine	56
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	55
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	55
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics	55
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	55
How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening	54
High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd	54
Evaluation of minced beef quality fortified with edible microalgae species during cryogenic storage	54
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	54
Editorial Board	54
Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food	54
Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg	54
The effect of B-type procyanidin on free radical and metal ion induced β-lactoglobulin glyco-oxidation via mass spectrometry and interaction analysis	54
Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates	54

Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes	54
Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality	54
Reaction kinetics of aspalathin degradation and flavanone isomer formation in aqueous model solutions: Effect of temperature, pH and metal chelators	53
Influence of phospholipid structures on volatile organic compounds generation in model systems	53
Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation	53
Variations of the fungal microbiome in Corydalis Rhizoma with different collection areas, processing methods, and storage conditions	53
Structural identification and antioxidant activity of trans-9, trans-11, cis-15-conjugated linolenic acid converted by probiotics	53
Meat with edible coating: Acceptance, purchase intention and neophobia	53
Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis	53
Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto	53
Evaluation of lipid profiles in three species of ascidians using UPLC-ESI-Q-TOF-MS-based lipidomic study	53
Pectin polysaccharide contribution to oleosome extraction after wet milling of rapeseed	53
EPA-enriched lipid from Apostichopus japonicus byproducts mitigates UVB-induced oxidative stress and inflammation by gut-skin axis	53
European bilberry extract reduces high-temperature baked food-induced accumulation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in vivo	53
Feasibility of Tenebrio molitor larvae protein to partially replace lean meat in the processing of hybrid frankfurters: Perspectives on quality profiles and in vitro digestibility	53
Modifications and in vitro absorption of 5-heptadecyresorcinol from cereals using digestion and ussing chamber models	52
Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition	52
Comprehensive identification and risk assessment of regulated and emerging mycotoxins in infant foods and related raw materials and risk management advice: A case study of an infant food company in Ch	52
Role of the in-situ-produced dextran by lactic acid bacteria in the texture modification of pea flour pastes	52
Efficacy of photodynamic treatment with new methylene blue on planktonic cells and biofilms of Salmonella isolated from vegetal sources in Brazil	52
Selenium nanoparticles modified with Ophiocordyceps gracilis polysaccharides: Enhancing stability, bioavailability, and anti-inflammatory efficacy	52
Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry	52
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices	52
High acidity of bracatinga honeydew honey: A new regulatory limit proposal	52
Inulin reduces liver triacylglycerol by increasing lipid droplet lipolysis in fat-loaded mice	52
The influence of gut microbiome on bone health and related dietary strategies against bone dysfunctions	52
Development and validation of a liquid chromatography tandem mass spectrometry method for the determination of 10 mycotoxins in beer of the Chinese market and exposure estimate	51
Nanoparticle elicitation: A promising strategy to modulate the production of bioactive compounds in hairy roots	51
Potential associations between organic dairy products, gut microbiome, and gut health: A review	51
Cultural sips: Exploring sociodemographic and dominance factors in French wine appraisal	51
Effect of fructooligosaccharides in full-hydrated lactic acid bacteria membrane models during thermal stress: A molecular simulation study	51
Structural characterization of polysaccharide fractions in areca (Areca catechu L.) inflorescence and study of its immunological enhancement activity in vitro and in vivo	51
Tough, antibacterial, and antioxidant chitosan-based composite films enhanced with proanthocyanidin and carvacrol essential oil for fruit preservation	51
Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review	51
Influence of taste sensitivity on preference and sensory perception of mezcal	50
The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham	50
Heavy metals and health risk assessment of Brazilian artisanal cheeses	50
Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein	50
Editorial Board	50
A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir	50
Dynamic changes in the diversity and function of bacterial community during black tea processing	49
The bile salt content of human bile impacts on simulated intestinal proteolysis of β-lactoglobulin	49
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling	49
Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids	49
Geographical origin discriminatory analysis of onions: Chemometrics methods applied to ICP-OES and ICP-MS analysis	49
Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state	49
Identification and functional analysis of three novel osteogenic peptides isolated from tilapia scale collagen hydrolysate	49
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects	49
Improving the cryoprotective effect of antifreeze proteins from Daucus carota on plant-based meat by eliminating N-glycosylation	49
Application of static headspace GC–MS for detection of residual trichloroethylene and toluene solvents in β-cyclodextrin	49
Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques	49
Amazonian Melastomataceae blueberries: Determination of phenolic content, nutritional composition, and antioxidant and anti-glycation activities	49
Development of a high resolution melting method based on a novel molecular target for discrimination between Bacillus cereus and Bacillus thuringiensis	49
Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility	49
Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight	48
Modelling and experimental analysis of rice drying in new fluidized bed assisted hybrid infrared-microwave dryer	48
The regulatory effect of fermented black barley on the gut microbiota and metabolic dysbiosis in mice exposed to cigarette smoke	48
Source–Sink manipulations have major implications for grapevine berry and wine flavonoids and aromas that go beyond the changes in berry sugar accumulation	48
Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality	48
An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color	48
Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit	48
Two Laminaria japonica polysaccharides with distinct structure characterization affect gut microbiota and metabolites in hyperlipidemic mice differently	48
Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat	48
Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine	48
Exploration of the role of bound polyphenols on tea residues dietary fiber improving diabetic hepatorenal injury and metabolic disorders	48
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations	48
Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features	48
Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties	48
The inhibition mechanism of polyphenols from Phyllanthus emblica Linn. fruit on acetylcholinesterase: A interaction, kinetic, spectroscopic, and molecular simulation study	47
Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins	47
Herbs and herbal infusions: Determination of natural contaminants (mycotoxins and trace elements) and evaluation of their exposure	47
Enzymatically synthesised fructooligosaccharides from sugarcane syrup modulate the composition and short-chain fatty acid production of the human intestinal microbiota	47
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions	46
Bee pollen from bracatinga (Mimosa scabrella): Effects of gastrointestinal digestion and epithelial transport in vitro on phenolic profile and bioactivities	46
Effects of spore purity on the wet heat resistance of Clostridium perfringens, Bacillus cereus and Bacillus subtilis spores	46
Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations	46
Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsification	46
Potential of Good’s buffers to inhibit denaturation of myofibrillar protein upon freezing	46
Processing parameters in breadmaking and bioaccessibility of acrylamide and 5-hydroxymethylfurfural	46
New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic	46
A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate	46
Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the content	46
In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources	46
Accurate quantification of TAGs to identify adulteration of edible oils by ultra-high performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry	46
Interference of gastrointestinal barriers with antibiotic susceptibility of foodborne pathogens: an in vitro case study of ciprofloxacin and tetracycline against Salmonella enterica and Listeria monoc	46
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing	46
Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies	46
Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination	46
Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182	46
Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing	46
The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review	46
New insights into molecular mechanisms of “Cold or Hot” nature of food: When East meets West	46
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics	45
Phenolic profile and α-glucosidase inhibitory potential of wampee (Clausena lansium (Lour.) Skeels) peel and pulp: In vitro digestion/in silico evaluations	45
Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species	45