CyTA-Journal of Food

Article	Citations
Immune modulatory effects of food supplement products Zeng Jian Heath Tonic and Zhen Yuan Capsule in elderly mice	45
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	30
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics	25
Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment	21
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	15
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	15
In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves	15
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro	14
Unraveling anti-inflammatory components and mechanisms in decoction derived from Allium ascalonicum L. Bulbs and Sojae Semen Praeparatum v	14
Xylitol attenuates diabetes induced intestinal permeability changes and inflammatory injury by improving intestinal tight junction protein expression and mucus secretion in rats	14
Lipid profile and antioxidant activities of mud crab ( Scylla olivacea ) extract obtained from muscle and hepatopancreas	14
Synthesis, characterization, and antibacterial activities of SnO and SnO@FeCl 2 nanoparticles using Olea europaea subsp. Africana (Mil	12
Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene	10
Effects of agavins in high fat-high sucrose diet-fed mice: an exploratory study	10
How recycling and transformation information influences tourists’ purchase intentions towards green food products	10
Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	10
Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for futu	10
Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults	10
Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum	9
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts	8
Extraction optimization, antioxidants, and lipid-lowering activities of polygonatum cyrtonema Hua polysaccharides	8
Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation	8
Therapeutic potential of probiotic Lactobacillus spp. Fermented Talinum triangulare on Helicobacter pylori	8
Detection and partial characterization of antimutagenic compounds from white shrimp ( Litopenaeus vannamei ) cephalothorax	8
Mushroom-mediated biosynthesis of NPs: a green approach toward antimicrobial applications	7

Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic	7
5- n -Alk(en)ylresorcinol accumulation across developmental stages of triticale through comparative metabolite profiling: implications of fresh and dry basis	7
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends	7
A mini-review on the role of bacteriophages in food safety	7
Classification and analysis of nutrition and health claims on Indian packaged food products	7
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein	7
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities	6
Cavitation-intensifying or vacuum bags for beef ultrasonication: effects on critical attributes for consumers and microstructure	6
The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges ( Cyperus esculentus )	6
Potential health benefits of combined extracts from germinated brown jasmine rice ( Oryza sativa L.), Moringa oleifera leaves, and	6
Analytically monitored cultivation of Arthrospira platensis on food waste extracts to compose a sustainable, low-prized, Zarrouk-based medium	6
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	6
Detection of the thaumatin-like protein gene from Brassica rapa var. oleifera in honey with the Proofman-LMTIA method	6
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	6
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	6
The effects of highly bioavailable curcumin in downhill running-induced muscle damage model	6
Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products	6
Sulforaphane attenuates platelet granule secretion through down-regulating glycoprotein VI-mediated p38 MAPK/cPLA 2 signaling pathway	6
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	6
Protective effect and molecular mechanism of four isosteroid alkaloids from Fritillariae Cirrhosae Bulbus on cigarette smoke extract-induced oxidative stress injury in A	6
Dihydrotanshinone I promotes LDL uptake by HepG2 cells through increasing LDLR level	5
Nutritional value and acceptability of heme iron microparticles-fortified bread	5
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties	5
Review on preservation techniques of edible lily bulbs in China	5
The effects of propolis on doxorubicin-induced hepatorenal damage: a comparison of ethanolic and oily extracts of propolis	5
Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice	5
Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel ( Rumex acetosa	5
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	5
Composition optimization and safety assessment of lactic-acid-bacteria-loaded composite film	5
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	5
Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches	5
Comparative effect of Chamomile flower ( Matricaria chamomilla L.) andPassion flower ( Passiflora incarnata L.) powder tea in patients suf	5
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	5
Sub-chronic, low dose co-exposure to Aflatoxin B1 and Microcystin-LR in C57BL/6 mice significantly alters the cytokine response in serum and liver	5
Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity	4
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	4
Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jama	4
The therapeutic potential of red radish microgreens in modulating inflammation and cancer pathways	4
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract	4
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	4
Development of edible films based on pectin and essential oil extracted from orange ( Citrus sinensis ) peel using a central composite design	4
A hybrid recommendation algorithm for green food based on review text and review time	4
Anti-proliferating and antioxidant properties of Eriobotrya japonica fruit in human breast cancer cells combined with in silico study	4
Elevated gaseous ozone concentrations: adverse effects on postharvest peach quality	4
Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens	4
Inclusion of llaska ( Cladophora crispata ) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology	4
Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages	4
Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages	4
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts	4
Gluten-free kömbe made with sprouted flours: nutritional, physicochemical, and sensory evaluation	4

Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )	4
Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand	4
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers	4
Oxidation stability of seed oils from four woody oil plant species	3
Design of a machine (federated) learning based generalized model for predicting drying kinetics of foods	3
Protective effect of bamboo root dietary Fibre on hyperlipidaemia mice induced by high-fat diet	3
Role of postbiotics in food and health: a comprehensive review	3
The microbial composition and functional roles of different kombucha products in Singapore	3
Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension	3
Epicatechin ameliorates palmitate-induced insulin resistance in C2C12 myogenic cells by alleviating oxidative stress and activating the AMPK/ACC pathway	3
Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine	3
Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage	3
Utilization of Grewia tenax fruit dried-ground as a preservative and antioxidant in beef burgers	3
Impact of olive tree extract on hyperlipidemia in rats: HPLC analysis of bioactive constituents	3
Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues	3
Sensitive and selective evaluation of the 3-hydroxy-2-butanone biomarker via gas sensors based on WO 3 nanomaterials with multiple morphologies	3
Quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction	3
Management of urban manufacturing byproducts: food circular economy and safety aspects	3
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review	3
Effect of curcumin on biofilm formation and motilities of Pseudomonas aeruginosa clinical isolates	3
Effect of wheat hardness on flavor compounds and microorganisms in medium-high temperature Daqu	3
Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat ( Fagopyrum esculentum Moench)	3
Comparison of efficiency between liquefied petroleum gas (LPG) and electric hot air dryer: case study of dried pork slice	3
Assessing the impact of heavy metal residues in food and drug packaging on the standard bacterial strains: a biofilm perspective	3
Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion	3
Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham	3
Physicochemical and biological properties assessment of Pituranthos chloranthus from Algerian Sahara	3
Potentials of superfine grinding in quality modification of food powders	3
Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China	3
Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures	3
Protective effects of Maillard products of skipjack trypsin hydrolysate on uric acid-induced injury of human kidney-2 cell (HK-2)	2
Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions	2
Study on quality changes of Idesia polycarpa oil during high-temperature cooking	2
Enhanced antioxidant activities, polyphenols, flavonoids, and free amino acid contents of Nelumbo nucifera bee pollen via high hydrostatic pressure treatment	2
Tea polyphenols improve glucose metabolism in ceruloplasmin knockout mice via decreasing hepatic iron deposition	2
Changes in physicochemical and conformational properties of myofibrillar proteins isolated from mandarin fish (Siniperca chuatsi) treated by atmospheric pressure plasma	2
Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage	2
Managing hypertension by exploiting microelements and fermented dairy products	2
Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system	2
Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island	2
Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review	2
Bioactive compound profile and their biological activities of endogenous black rice from Java and East Nusa Tenggara	2
Development and optimization of methylcellulose-based edible coating using response surface methodology for improved quality management of ready-to-eat pomegranate arils	2
Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology	2
Optimization of the ultrasonic-assisted enzymatic extraction of polysaccharides from Dendrobium offcinale Kimura et Migo and bioactivity study	2
Pharmacokinetics of a natural hybrid-hydrogel formulation of palmitoylethanolamide (PEA): randomized, single-dose, double-blinded, 2-way crossover study	2
Exploring bioactivities from distinct Cicer protein hydrolysate as influenced by enzymatic hydrolysis	2
The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread	2
Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor	2
“Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour”	2
Shelf-life extension of pomegranate arils using banana powder-based nanocomposite coatings functionalized with cellulose nanofiber and zinc-oxide nanoparticles	2
Effects of zein-nisin edible coating on physicochemical and microbial load of ‘Granny Smith’ apple after long term storage	2
Dihydromyricetin promotes LDL metabolism in HepG2 cells through the PCSK9/LDLR pathway	2
The viability of microorganism of probiotic yogurt enriched with bee pollen	2
Phytochemical composition, phytotoxicity, and ADME modeling of Artemisia absinthium L.: implications for food safety and pharmaceutical applications	2
Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract	2
Bioactive compounds of pigmented rice extracts reveal by NMR-based metabolomics	2
Determination and dietary exposure assessment of 79 pesticide residues in Chinese onion (Allium fistulosum L.)	2
The effect of honey supplementation on the survival and stability of free and encapsulated probiotics	2
Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce	2
Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops	2
Valorization of potato peel: a sustainable eco-friendly approach	2
Analysis of nutritional components and essential amino acids of Korean traditional porridge	2
Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato	2
Effect of seed processing treatments on oil quality of Ethiopian sesame varieties	2
Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus	2
Effects of preslaughter management on oxidative stress, Warner-Bratzler shear force, heat shock protein 27 expression, and apoptosis index of Longissimus thoracis et lumborum	2
Enhancement of immunomodulatory effect of licorice after honey-roasting based on gut microbiota and fecal metabolomics	2
The physicochemical, functional, and pasting properties of Moringa oleifera leaf powder from different leaf stalk colors	1
Mechanistic insights into the anti-aging and anti-cancer potential of rosemary via P53, SRC, and AKT1 through a network pharmacology perspective	1
Inactivation mechanism and kinetics of dielectric barrier discharge plasma against Escherichia coli O157:H7 in phosphate-buffered saline	1
Structural characterization and antioxidant and anti-inflammatory activities of new chemical constituent from the seeds of bambara groundnut (Vigna subterranea (L.) Verdc.)	1
Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production	1
Physical and chemical properties of green chili pepper during storage in response to pre- and post-harvest application of moringa leaf extract	1
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade	1
The impacts on bone structures and metabolisms by high-fat diet caused osteoporosis in mice: a meta-analysis and systematic review	1
Health compromising components in French fries and fried chicken available in the markets of Dhaka city, Bangladesh	1
Simvastatin retards cartilage degradation and subchondral bone deterioration induced by a high-fat diet in mice	1
Effect of high DHA and ARA fortification on lipid oxidation of infant formula powder	1
Acceptability of optimized fresh moringa oleifera and soymilk beverage	1

A novel mayonnaise-type dressing added with avocado pulp and oil as health ingredients processed with ultrasound	1
Quantifying Turkana’s wild edible plants’ contribution to critical micronutrient and dietary diversity among women of reproductive age	1
Phytocure drug alternatives to manage antimicrobial resistance in poultry transmitted human pathogens	1
Influence of addition and proportion of blueberry wine residue on dough characteristics	1
Progress in combating antibiotic resistance in animal agriculture	1
Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives	1
Study on the detection of active components in plasma-activated water and its storage stability	1
Review on psyllium husk: nutritional, functional, health benefits, food industry applications, waste treatment, and potential negative effects	1
Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder	1
Effects of different glutenin types on the physicochemical properties and in vitro digestion of cassava starch	1
Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifunga	1
Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS	1
Expression of MYB transcription factors and target genes and its association with phenolic content and antioxidant activity of selected Solanum lycopersicum var. cerasiforme accessions f	1
Correlation of in vitro digestibility with chemical composition and bioaccessibility of phenolic compounds in date pomace and antioxidant potential	1
Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whiteness	1
The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing	1
Reducing blood lipid behavior in vivo based dark brick tea intake	1
Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions	1
The authenticity of probiotic foods and dietary supplements: facts and reflections from a court case	1
Sweetener identification using transfer learning and attention mechanism	1
Examining the response of Botrytis cinerea to aqueous ozone: inactivation kinetics, structure, physiology, and growth in different strawberries cultivars	1
Assessing consumer perceptions of sustainable packaging solutions	1
Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal	1
The potential role of luteolin, a flavonoid in cancer prevention and treatment	1
Dietary docosahexaenoic acid and dihydrocaffeic acid, a chlorogenic acid derivative, confer additive neuroprotection against β-amyloid in SH-SY5Y cells	1
Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems	1
Pathogenesis-related protein, thaumatin-like protein 1b is a transdermal sensitizing allergen of mango fruits in mouse models	1
Influence of white radish ( Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage	1
Precision harvesting: comparative analysis of machine learning and generative AI-based classifiers for guava fruit maturity assessment using thermal imaging	1
Microwave and ultrasound-assisted natural deep eutectic solvents-based extraction of pectin from onion peel wastes	1
Assessment of the whole genome sequencing of Lactiplantibacillus plantarum 13-3 for elucidation of novel bacteriocin producing gene cluster and confirmation of its poten	1
Innovative approaches to controlled yogurt fermentation using integrated solar PCM systems	1
Determination of NAD+ precursors nicotinamide mononucleotide (NMN) and nicotinamide riboside (NR) in plant foods: exploring dietary sources	1
Factors affecting customer attitudes towards alternative cricket protein and the concept of novel products in China and Thailand	1
Breaking the biofilm barrier: harnessing PVA-Nisin technology to safeguard dairy products from persistent pathogens	1
Ginseng total saponins rescue susceptibility to adult depression-like behaviors in mice induced by early-life stress via regulating CREB/BDNF/TrkB signaling	1
Physicochemical and cup quality of coffee as affected by processing methods and growing locations	1
Exploring the efficacy of Phyllanthus emblica L. based on association rule mining and multidimensional analysis	1
Nutritional, physicochemical, and chemical characterization of carbonated sugarcane juice	1
Comparative study of DNA extraction to initiate harmonized protocol for a simple method of species identification: Fresh and canned Tuna case study	1
Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice	1
Nutritional potential and viability of edible-winged termites as a sustainable resource for food industrial use	1
Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy	1
The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents	1
The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life	1
Application of bacterial cellulose in dietary fiber-enriched castella cake production	1