Food Science and Biotechnology

Article	Citations
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	106
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	96
Untargeted metabolite profiling of serum in rats exposed to pyrraline	91
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	71
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	68
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	57
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	57
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	52
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	50
Variation of boscalid residues in Welsh onion during cooking processes	43
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system	40
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion	40
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	39
Determination of methanol and fusel oils in various types of wines distributed in Korea	38
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	36
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis	36
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	35
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice	33
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	32
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	31
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts	30
Sunflower phospholipid fractions in ice cream: effects on emulsion stability, rheology, and microstructure	29
Edible insects’ paradox: biotechnological standpoint on balancing the duality of microbial pathogen and bioactive peptides for health benefits	28
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	28
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	27

Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	27
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	26
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	25
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins	25
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview	25
Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different conc	25
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	25
Development of an analytical method to determine methyl alcohol and isopropyl alcohol in food using static headspace gas chromatography	24
Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus	24
Black beans (Glycine max (L.) Merrill) included in a multi-grain rice reduce total cholesterol and enhance antioxidant capacity in high-fat diet-induced obese mice	24
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	24
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1	24
Whole-cell bioconversion using non-Leloir transglycosylation reactions: a review	24
Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources	24
Trends in the recognition system and safety assessments of novel foods in Korea	23
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch	23
Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancy	23
Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy	23
Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation	22
Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment	22
Beneficial effects of Tteokbokki sauce meeting the functional labeling system claim on dexamethasone-induced C2C12 myotube and hindlimb immobilization-induced C57BL/6J mice	22
Osmotic and convective hot air drying of sweet gourd	22
Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise	22
Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat	21
Amelioration of radiation-induced liver damage by p-coumaric acid in mice	21
Probiotic and immunostimulating effects of live and heat-killed Pediococcus pentosaceus TAP041	21
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur	21
Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity	20
Impact of plasma-activated water and cold plasma treatment on the firmness and antioxidant of postharvest fruits: a review	20
Anti-inflammatory, antioxidant effects, and antimicrobial effect of Bacillus subtilis P223	20
Assessment of lycopene, polyphenols, antioxidant compounds, and activities in colored cherry tomato cultivars harvested in Korea	20
Plant simulation for robot automation system of deep-frying process of Kimbugak	20
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods	19
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do	19
Genomic characterization of four Salmonella-specific bacteriophages and evaluation of their cocktail efficacy in milk	19
Enrichment of linoleic acid from yellow horn seed oil through low temperature crystallization followed by urea complexation method and hypoglycemic activities	19
Correction: Analytical approaches to flavor research and discovery: from sensory‑guided techniques to flavoromics methods	18
Lariciresinol and secoisolariciresinol enhance myogenic differentiation and mitochondrial biogenesis in C2C12 myotubes	18
Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration	18
Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles	17
Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography	17
Hepatoprotective effects of paeonol by suppressing hepatic stellate cell activation via inhibition of SMAD2/3 and STAT3 pathways	17
Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures	17
Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation	17
Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system	17
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods	17
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters	17
Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications	17
Genomic analysis and biological characterization of a Leuconostoc mesenteroides bacteriophage isolated from kimchi	17
Extraction and characterization of mung bean proteins using different alkaline solutions	17

Therapeutic potential of Codonopsis lanceolata peel extract in premenstrual syndrome: insights into hormonal, immune, and microbial interactions	16
Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract	16
Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria	16
Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review	16
Evaluation of trends and future prospects in the use of the descriptive Check-all-that-apply method	16
Correction: Anti‑biofilm effects of sinomenine against Staphylococcus aureus	16
Characterization of green banana starch from “Songkibab” species cultivated in the southern part of Korea	15
Non-targeted metabolomics revealed that the release mechanism of Tween-80 interferes with prodigiosin synthesis and release by Serratia marcescens SDSPY-136	15
UHPLC–HRMS based saponins profiling of three morphological regions in American ginseng (Panax quinquefolium L.) and their correlation with the antioxidant activity	15
Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility	15
Enrichment of C17:0-rich saturated fatty acids from sheep tail fat for adjuvant therapy of non-small-cell lung cancer	15
Technological characterization of strawberry spread: comparison of bulking agent types	15
Dynamic stability of cholesterol and desmosterol in human milk from four Asian countries	15
Rottlerin suppresses lipid accumulation by inhibiting de novo lipogenesis and adipogenesis via LRP6/mTOR/SREBP1C in 3T3-L1 adipocytes	14
Role of biotechnology for shelf-life extension and quality improvement of perishable fruits and vegetables: a comprehensive review	14
Ultrafast PCR assay for identification of three king crabs—Chionoecetes japonicus, Chionoecetes opilio, and Paralithodes camtschaticus	14
Lactobacillus helveticus HY7801 ameliorates bacterial vaginosis by inhibiting biofilm formation and epithelial cell adhesion of Gardnerella vaginalis	14
Development of freshness indicator for monitoring chicken breast quality and freshness during storage	14
Hot water extract of Punica granatum L. attenuates UVB-induced skin damage and enhances skin barrier function by regulating MKK–MAPK–AP-1 signaling	14
Optimal non-thermal inactivation methods by study of the microbial control effect in laver (Porphya sp.)	14
Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways	14
Mutagens in commercial food processing and its microbial transformation	14
Applications and perspectives of polyphenol-loaded solid lipid nanoparticles and nanostructured lipid carriers for foods	14
Preparation and characterization of chestnut porous starch by plasma-activated water combined with enzymatic hydrolysis	13
A randomized double-blind trial to measure the absorption characteristics of eicosapentaenoic acid and docosahexaenoic acid rich oil blend with natural lipid-based delivery system	13
Effect of ultrasound, centrifugation, and enzymatic pretreatments on phytochemical properties and membrane fouling during microfiltration of Sohiong (Prunus nepalensis L.) juice	13
Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage	13
Correction to: Effects of association colloidal structures on the oxygen solubility in oil‑in‑water emulsion matrix	13
Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot	13
Optimization of ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from pomegranate peel using response surface methodology	13
Peptidomics analysis of enzymatic hydrolysis beef	13
Genome analysis revealed a repertoire of oligosaccharide utilizing CAZymes in Weissella confusa CCK931 and Weissella cibaria YRK005	13
Application of selected lactic acid bacteria isolates for bread production without baker’s yeast	13
A comprehensive review of dietary supplements mission-specific health and performance enhancement in military soldiers	13
Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review	13
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries	13
Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine	13
Rapid discrimination of Panax ginseng powder adulterated with various root plants by FT-IR spectroscopy coupled with multivariate analysis	13
Exploring the inhibitory effects of Brassica juncea extract and sinigrin on lipid accumulation in BPA-Induced 3T3-L1 cells via the glucocorticoid receptor and peroxisome proliferator-activated recepto	13
Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell	12
Development of a dual-system freshness indicator and mobile application for determining beef freshness using a colorimetric system	12
Consumer acceptability and texture analysis of frozen dumplings using different cooking methods	12
Demystifying the role of postbiotics in inflammation mediated metabolic disorders: an updated review	12
Bioactive pigments in functional foods: Insights into their diversity, extraction, and applications	12
The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions	12
Impact of the spore production strategy of Penicillium camemberti in a solid medium on its germination abilities	12
Preparation and characteristic evaluation of LDPE/clay nanocomposites for food packaging	12
Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature	12
Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapy	12
Paeonol from Paeonia lactiflora attenuates calcification of aortic valvular interstitial cell by inhibiting activation of redox-sensitive NFκB/AKT/ERK1/2 pathway	12
High sensitivity detection of Clonorchis sinensis and Gymnophalloides seoi in food by new real-time gene amplification method	12
Impact of varying food hardness on mastication/swallowing	11
Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion	11
The rate of frequent co-existence of plasmid-mediated quinolone resistance (PMQR) and extended-spectrum β-lactamase (ESBL) genes in Escherichia coli isolates from retail raw chicken in South Korea	11
Increased shelf life of Oncorhynchus mykiss (Rainbow trout) through Cu-Clay nanocomposites	11
Possible fetal bovine serum-reduced boost cultivation of DF-1 by supplementation with plant peptones and yeast extracts	11
Combined antibacterial effect of 460 nm light-emitting diode illumination and chitosan against Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on fresh-cut melon, and the impact o	11
Beyond probiotics: a narrative review on an era of revolution	11
Production of fructooligosaccharide-containing bakery and sweet paste products using invertase	11
Antioxidant compounds and activities of Perilla frutescens var. crispa and its processed products	11
Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts	11
Innovative composite systems for enhancing plant polyphenol stability and bioavailability	11
Oxidative stability of rice flour during storage under thermal oxidation and light irradiation	11
Microgreens and novel non-thermal seed germination techniques for sustainable food systems: a review	11
Advances in 3D food printing technology: innovation and applications in the food industry	11
The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodes	11
Infusion of fluorescein into corn and waxy rice starches and its controlled release	11
Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation	11
The role of Bifidobacterium in longevity and the future of probiotics	11
Physicochemical properties of floury-type rice upon soaking and heating	11
Review of food upcycling in South Korea: regulation, limitation, and prospects	10
Inclusion complex of lemongrass essential oil with γ-cyclodextrin: preparation, characterization, and its impact on mango fruit preservation	10
Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)	10
Multifaceted role of plant polyphenols in human health: a comprehensive review	10
Multiplex PCR detection method of genetically modified canola event (MON94100, LBFLFK, and NS-B50027-4) combined with capillary electrophoresis	10
Enzyme-derived deer velvet extract activate the immune response in cyclophosphamide-induced immunosuppressive mice	10
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels	10
Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)	10
Novel extraction technologies and potential applications of egg yolk proteins	10
Formation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Jack Bean (Canavalia ensiformis (L.) DC.) sprout in simulated digestion	10

Closed refrigerated display cabinets can significantly improve microbiological safety and sensory quality of perishable foods	10
Evaluation of quality, composition and anti-inflammatory effects of yuzu seed oil obtained by different drying pretreatments	10
Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices	10
Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage	10
Hydrolysis of oligosaccharides in the gastrointestinal tract alters their prebiotic effects on probiotic strains	10
Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment	10
Modification of plant proteins as alternatives to animal proteins: a review	10
Important roles of Ruminococcaceae in the human intestine for resistant starch utilization	10
Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration	10
Anti-inflammatory effect of pepper extract with high polyamine levels; inhibition of ERK/MAPK pathway in mice	10
Development and verification of new reference plasmid (pUC_GM-SB) for the DNA-based detection of genetically modified sugar beet H7-1	10
Mechanism of gastrointestinal adaptability and antioxidant function of infant-derived Lactobacillus plantarum BF_15 through genomics	10
Vibrio-infecting bacteriophages and their potential to control biofilm	10
Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and its application in pork storage	10
Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets	9
Black raspberry extract can lower serum LDL cholesterol via modulation of gut microbial composition and serum bile acid profile in rats fed trimethylamine-N-oxide with a high-fat diet	9
Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods	9
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle	9
Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)	9
Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana	9
Determination of the physiochemical characteristics of traditional doenjang produced in Chungnam region in South Korea	9
High carbohydrate diet decreases microbial diversity and increases IL-1β levels in mice colon	9
Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu	9
Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings	9
Alginate oligosaccharides exert protective effects on hydrogen peroxide-induced senescence in H9C2 cardiomyocytes by regulating the redox state of cells	9
Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder	9
Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats	9
Enhancement of iminosugar production, 1-deoxynojirimycin and 1-deoxymannojirimycin, in recombinant Corynebacterium glutamicum	9
Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions	9
Enhancing the functional properties of Tartary buckwheat (Fagopyrum tataricum) through heat treatment: implications for antioxidant and antidiabetic activities	9
Apricot kernel characterization, oil extraction, and its utilization: a review	9
Development and validation of analytical HPLC for phenolics in Pinus densiflora bark extract	9
Ethanol pretreatment before air drying of beetroot: drying kinetics	9
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)	9
Rosa roxburghii Tratt juice inhibits NF-κB and increases IL-2 to alleviates the Foxp3-mediated Tregs imbalance in the peripheral blood of arseniasis patients	9
Effect of foaming parameters on the physical and phytochemical properties of tomato powder	9
Effects of a combination treatment of cold atmospheric plasma, vacuum packaging, and hot water on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper	9
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	9
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods	9
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts	9
Computational approaches to predict the toxicity of bioactive natural products: a mini review of methodologies	9
UV-ARTP-DES compound mutagenesis breeding improves natamycin production of Streptomyces natalensis HW-2 and reveals transcriptional changes by RNA-seq	9
Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus	9
Chemical profiling and antioxidants screening from natural products: using CiNingJi as an example	9
Microstructural, biochemical and drying characteristics of dehydrated ‘Sunectwentyone’ nectarines as affected by sodium metabisulphite	9
Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification	9
Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit	9
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil	9
The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics	9
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review	9
Development of a multiplex PCR assay for the simultaneous detection of big blue octopus (Octopus cyanea), giant Pacific octopus (Enteroctopus dofleini), and common octopus (Octopus vulgaris)	8
Monascus-fermented grain vinegar enhances glucose homeostasis through the IRS-1/PI3K/Akt and AMPK signaling pathways in HepG2 cell and db/db mice	8
Antioxidant activity and protective effect of methyl gallate against t-BHP induced oxidative stress through inhibiting ROS production	8
Physicochemical properties, multi-elemental composition, and antioxidant activity of five unifloral honeys from Apis cerana cerana	8
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry	8
Anti-obesity effect of Bifidobacterium adolescentis SPM2022, isolated from Korean adult	8
Allium cepa L. (onion) peel alleviates collagen and epinephrine-induced thrombosis in rats	8
Validation and determination of steviol glycosides in processed food products	8
Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels	8
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells	8
Evaluation of probiotic potential of β-galactosidase producing Lactobacillus rhamnosus and their charaterization	8
Establishment and characterization of hTERT-immortalized porcine muscle stem cells, and their prospective uses	8
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding	8
Sodium butyrate activates peroxisome proliferator-activated receptor γ to suppress lithogenic diet-induced cholesterol gallstones in mice	8
Naked-eye detection with loop-mediated isothermal amplification for P. carotovorum subsp. carotovorum in agricultural products	8
Cold-fermentation characteristics and industrial feasibility of starter culture Leuconostoc citreum SH-02 in oyster Sik-hae	8
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries	8
Optimization of in vitro and in vivo antifungal effects of trehalose coating included Artemisia sieberi essential oil on mulberry (Morus alba var. nigra) fruits using the hybrid RSM-GRA method	8
Nutraceutical delivery vehicles: enhanced stability, bioavailability	8
How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation	8
Impact of pH on physicochemical properties of corn starch by dry heat treatment	8
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids	8
Isolation and characterization culturable microbes on the surface of ‘Granny Smith’ apples treated with electrolyzed water during cold storage	8
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil	8
Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates	7
Extracellular matrix-degrading enzymes as a biofilm control strategy for food-related microorganisms	7
Neuroprotective and antioxidant potential of papaya leaf extract and its active compounds via Nrf-2 activation	7
Recent advances of bioactive proteins/polypeptides in the treatment of breast cancer	7
The ethanolic extract of domesticated Amauroderma rugosum alleviated DSS-induced ulcerative colitis via repairing the intestinal barrier	7
Fatty acids and epigenetics in health and diseases	7
Microbiota regulation by different Akebia trifoliata fruit juices upon human fecal fermentation in vitro	7
Protective effects of carotenoids against blue light induced-cellular damage in human retinal pigment epithelium	7
Properties and anti-inflammatory effects of Sargassum muticum enzymatic extracts decomposed using crude enzyme from Shewanella oneidensis PKA1008	7
Attenuation of IL-1β-induced inflammation in intestinal epithelial cells by Centella asiatica juice via MAPK and NF-κB signaling cascades and characterization of its key bioactive compound	7
Correction to: Capsicum annuum L. cv. DANGJO ameliorated hyperglycemia in type 2 diabetes animal model induced by high-fat diet and streptozotocin	7
Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system	7
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive review	7
The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation	7
Active ingredients, nutrition values and health-promoting effects of aboveground parts of rhubarb: a review	7
Quantitation of propionic acid in emmental cheese products by direct solvent extraction	7
Method development and validation of phloroglucinol and dieckol in Ecklonia cava using HPLC–DAD	7
Simultaneous determination of trichothecene mycotoxins in cereals by LC-MS/MS	7
Quality characteristics and antioxidant activity of meringue Jeung-pyun with different amounts of cacao bean husk	7
Non-starch polysaccharides and health: gut-target organ axis influencing obesity	7
Low dose administration of mature silkworm powder induces gastric mucosal defense factors in ethanol-induced gastric injury rat model	7