Food Science & Nutrition

Article	Citations
Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits	172
Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia	164
Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score	126
Cysteine and homocysteine as biomarker of various diseases	124
Coronavirus disease (COVID‐19) and immunity booster green foods: A mini review	94
Curcumin (a constituent of turmeric): New treatment option against COVID‐19	91
The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films	63
Fisetin: An anticancer perspective	60
Health benefits of docosahexaenoic acid and its bioavailability: A review	57
Natural antioxidants from some fruits, seeds, foods, natural products, and associated health benefits: An update	57
Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends	55
Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu	55
Nutritional and end‐use perspectives of sprouted grains: A comprehensive review	54
Myricetin: A comprehensive review on its biological potentials	52
Monitoring of polycyclic aromatic hydrocarbons and probabilistic health risk assessment in yogurt and butter in Iran	51
Consumer acceptance among Dutch and German students of insects in feed and food	50
The impact of COVID‐19 confinement on the eating habits and lifestyle changes: A cross sectional study	50
Evaluation of image processing technique and discriminant analysis methods in postharvest processing of carrot fruit	49
Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions	46
Development of nanochitosan‐based active packaging films containing free and nanoliposome caraway (Carum carvi. L) seed extract	44
Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges	43
The impact of Qodume Shirazi seed mucilage‐based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and model	43
The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite	42
The hepatoprotective effects of fennel seeds extract and trans‐Anethole in streptozotocin‐induced liver injury in rats	41
Therapeutic and nutraceutical potentials of a brown seaweed Sargassum fusiforme	40

Wheat straw: A natural remedy against different maladies	40
Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil	39
Application of hyperspectral technology in detection of agricultural products and food: A Review	39
The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films	39
The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh‐cut cucumber	39
Optimization of ultrasound‐assisted solvent extraction of hemp (Cannabis sativa L.) seed oil using RSM: Evaluation of oxidative stability and physicochemical properties of oil	39
Nanotechnology: A novel tool to enhance the bioavailability of micronutrients	39
The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance	39
Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification	38
Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract	38
Oral nano‐curcumin formulation efficacy in the management of mild to moderate outpatient COVID‐19: A randomized triple‐blind placebo‐controlled clinical trial	38
Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions	37
Antioxidant and anti‐inflammatory peptide fraction from oyster soft tissue by enzymatic hydrolysis	37
Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review	37
Female infertility and herbal medicine: An overview of the new findings	36
Efficient utilization of date palm waste for the bioethanol production through Saccharomyces cerevisiae strain	36
A novel biodegradable film based on κ‐carrageenan activated with olive leaves extract	35
Nutritional, functional, and allergenic properties of silkworm pupae	35
Identification of antibacterial substances of Lactobacillus plantarum DY‐6 for bacteriostatic action	35
Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring	35
Novel high‐docosahexaenoic‐acid tuna oil supplementation modulates gut microbiota and alleviates obesity in high‐fat diet mice	34
Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat	34
Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose	34
Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses	34
Eucommia ulmoides leaf extract alters gut microbiota composition, enhances short‐chain fatty acids production, and ameliorates osteoporosis in the senescence‐accelerated mouse P6 (SAMP6) model	34
pH‐sensitive soluble soybean polysaccharide/SiO2 incorporated with curcumin for intelligent packaging applications	34
Assessing of growth, antioxidant enzymes, and phytohormone regulation in Cucurbita pepo under cadmium stress	33
The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage	33
Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative	32
A review on management of cardiovascular diseases by olive polyphenols	31
Nutritional and medicinal properties of Star fruit (Averrhoa carambola): A review	31
Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent	31
Biochemical profile of milk thistle (Silybum Marianum L.) with special reference to silymarin content	30
Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties	30
Bioactive substances and potentiality of marine microalgae	30
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices	30
Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation	30
Antidepressant, anxiolytic, antipyretic, and thrombolytic profiling of methanol extract of the aerial part of Piper nigrum: In vivo, in vitro, and in silico approaches	29
Silkworm pupae as source of high‐value edible proteins and of bioactive peptides	29
Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion	29
Detection of ripeness grades of berries using an electronic nose	29
Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms	28
Antidiabetic effect of fucoxanthin extracted from Sargassumangustifolium on streptozotocin‐nicotinamide‐induced type 2 diabetic mice	28
Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review	28
Production and characterization of freeze‐dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties	28
Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life	28
Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)	28
Effects of water deficit on leaves and fruit quality during the development period in tomato plant	28
Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans	27
Flavonoids mitigate neurodegeneration in aged Caenorhabditis elegans by mitochondrial uncoupling	27

Antibiotic residues in cattle and sheep meat and human exposure assessment in southern Xinjiang, China	27
Development of antiviral and bacteriostatic chitosan‐based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control	27
Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog	27
Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of	27
Proteomics as a promising biomarker in food authentication, quality and safety: A review	26
The protective effect of sulforaphane on type II diabetes induced by high‐fat diet and low‐dosage streptozotocin	26
Therapeutic application of carvacrol: A comprehensive review	26
The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis	26
Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity	26
Anticancer property of Hemp Bioactive Peptides in Hep3B liver cancer cells through Akt/GSK3β/β‐catenin signaling pathway	26
Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology	26
Traditional uses, pharmacological activities, and phytochemical constituents of the genus Syzygium: A review	25
Barium effect on germination, plant growth, and antioxidant enzymes in Cucumis sativus L. plants	25
Effects of orange peel powder on rheological properties of wheat dough and bread aging	25
Gamma‐aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity	25
The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films	25
Effect of foliar application of selenium on morphological and physiological indices of savory (Satureja hortensis) under cadmium stress	25
In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota	25
Smoking behavior and circulating vitamin D levels in adults: A meta‐analysis	24
Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders	24
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties	24
Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure	24
Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying	24
Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties	24
Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk	24
Anti‐arthritic effect of chicken embryo tissue hydrolyzate against adjuvant arthritis in rats (X‐ray microtomographic and histopathological analysis)	24
Gut microbiota is involved in the alleviation of loperamide‐induced constipation by honey supplementation in mice	24
The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch	24
Antiproliferative and antioxidant potentials of bioactive edible vegetable fraction of Achyranthes ferruginea Roxb. in cancer cell line	24
Camel milk as an alternative treatment regimen for diabetes therapy	24
Conjugated linoleic acid loaded nanostructured lipid carrier as a potential antioxidant nanocarrier for food applications	24
Study on starch content detection and visualization of potato based on hyperspectral imaging	24
Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis‐NIR spectroscopy	24
Nutritional and ethnomedicinal scenario of koumiss: A concurrent review	24
Biologically active components in by‐products of food processing	23
Assessing the effects of inulin‐type fructan intake on body weight, blood glucose, and lipid profile: A systematic review and meta‐analysis of randomized controlled trials	23
Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review	23
Probiotics encapsulated gastroprotective cross‐linked microgels: Enhanced viability under stressed conditions with dried apple carrier	23
Potato peel extracts as an antimicrobial and potential antioxidant in active edible film	23
Contamination and health risk assessment of lead, arsenic, cadmium, and aluminum from a total diet study of Jilin Province, China	23
Lead and cadmium biosorption from milk by Lactobacillus acidophilus ATCC 4356	23
The potential of Quercetin to protect against loperamide‐induced constipation in rats	23
Association of dietary calcium, magnesium, and vitamin D with type 2 diabetes among US adults: National health and nutrition examination survey 2007–2014—A cross‐sectional study	23
Lotus seeds (Nelumbinis semen) as an emerging therapeutic seed: A comprehensive review	23
Combination of beneficial bacteria improves blueberry production and soil quality	23
Nanotechnology‐enhanced edible coating application on climacteric fruits	23
Immunomodulatory effects of selenium‐enriched peptides from soybean in cyclophosphamide‐induced immunosuppressed mice	23
Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine	22
Prediction of some quality properties of rice and its flour by near‐infrared spectroscopy (NIRS) analysis	22
A quantitative survey of consumer perceptions of smart food packaging in China	22
Structure and in vitro digestibility on complex of corn starch with soy isoflavone	22
Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness	22
High dietary oleic acid in olive oil‐supplemented diet enhanced omega‐3 fatty acid in blood plasma of rats	22
The influence of Konjac glucomannan on the functional and structural properties of wheat starch	22
Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology	22
Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread	22
Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs	22
Oligosaccharide attenuates aging‐related liver dysfunction by activating Nrf2 antioxidant signaling	22
A comparative study: Influence of various drying methods on essential oil components and biological properties of Stachys lavandulifolia	22
Chinese Propolis: Ultrasound‐assisted enhanced ethanolic extraction, volatile components analysis, antioxidant and antibacterial activity comparison	22
Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation	22
Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia	22
Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget	21
Regulation of tartary buckwheat‐resistant starch on intestinal microflora in mice fed with high‐fat diet	21
The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–l	21
A bibliometric analysis of food safety governance research from 1999 to 2019	21
Application of graphene oxide in the adsorption and extraction of bioactive compounds from lemon peel	21
Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening	21
Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage	21
Nutritional characterization and food value addition properties of dehydrated spinach powder	21
The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review	21
A study on genotype–environment interaction based on GGE biplot graphical method in sunflower genotypes (Helianthus annuus L.)	21
Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese	21
Nephroprotective activity of natural products against chemical toxicants: The role of Nrf2/ARE signaling pathway	21
Enhanced oral bioavailability and bioefficacy of phloretin using mixed polymeric modified self‐nanoemulsions	21
Evaluation of eight kinds of flavor enhancer of umami taste by an electronic tongue	21
Protective effect of Salidroside on hypoxia‐related liver oxidative stress and inflammation via Nrf2 and JAK2/STAT3 signaling pathways	21
Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation	21
Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase	21
Should we still worry about the safety of GMO foods? Why and why not? A review	20

The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24	20
Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation	20
Beneficial health effects of Menaquinone‐7 on body composition, glycemic indices, lipid profile, and endocrine markers in polycystic ovary syndrome patients	20
Postharvest melatonin treatment inhibited longan (Dimocarpuslongan Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity	20
Extraction of polysaccharides from Codonopsis pilosula by fermentation with response surface methodology	20
Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation	20
Evaluation of in vitro antioxidant activity of okra mucilage and its antidiabetic and antihyperlipidemic effect in alloxan‐induced diabetic mice	20
Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat	20
Determinants of stunting during the first 1,000 days of life in Bangladesh: A review	20
A nondestructive testing method for soluble solid content in Korla fragrant pears based on electrical properties and artificial neural network	20
Antioxidant and hepatoprotective effects of novel heteropolysaccharide isolated from Lobularia maritima on CCl4‐induced liver injury in rats	20
Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce	20
Effects of solvent—solvent fractionation on the total terpenoid content and in vitro anti‐inflammatory activity of Serevenia buxifolia bark extract	20
Analysis of aroma‐active volatiles in an SDE extract of white tea	20
In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity	20
The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables	20
Impact of roasting on the phenolic and volatile compounds in coffee beans	20
Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin	20
Methodology and application of PCR‐RFLP for species identification in tuna sashimi	19
Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing	19
Evaluation of the anticancer activity and fatty acids composition of “Handal” (Citrullus colocynthis L.) seed oil, a desert plant from south Jordan	19
A comparative UPLC‐Q‐Orbitrap‐MS untargeted metabolomics investigation of different parts of Clausena lansium (Lour.) Skeels	19
Biodegradable carboxymethyl cellulose–polyvinyl alcohol composite incorporated with GlycyrrhizaGlabra L. essential oil: Physicochemical and antibacterial features	19
Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour	19
Fermented Dendrobium officinale polysaccharides protect UVA‐induced photoaging of human skin fibroblasts	19
Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles	19
Extraction and structural analysis of Angelica sinensis polysaccharide with low molecular weight and its lipid‐lowering effect on nonalcoholic fatty liver disease	19
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review	19
The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil	19
Preparation of blueberry anthocyanin liposomes and changes of vesicle properties, physicochemical properties, in vitro release, and antioxidant activity before and after chitosan modification	19
Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube (Ziziphus jujuba) grown in Iran	19
Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages	19
Antibacterial interactions of pulegone and 1,8‐cineole with monolaurin ornisin against Staphylococcus aureus	19
Lactobacillus plantarum KSFY06 and geniposide counteract montmorillonite‐induced constipation in Kunming mice	19
Chemical hazards in smoked meat and fish	19
Chemometric analysis combined with FTIR spectroscopy of milk and Halloumi cheese samples according to species’ origin	19
Effects of polyphenol‐rich traditional herbal teas on obesity and oxidative stress in rats fed a high‐fat–sugar diet	18
The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it	18
Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables	18
Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage	18
Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality	18
Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour	18
Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria	18
Phytochemical profile, cytotoxic, antioxidant, and allelopathic potentials of aqueous leaf extracts of Olea europaea	18
In vitro antioxidant and antitumor study of zein/SHA nanoparticles loaded with resveratrol	18
Trifolium pratense L. (red clover) extract and doxorubicin synergistically inhibits proliferation of 4T1 breast cancer in tumor‐bearing BALB/c mice through modulation of apoptosis and increase	18
Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks	18
Phytochemicals and bioactive compounds effective against acute myeloid leukemia: A systematic review	18
Phytochemical profiles of edible flowers of medicinal plants of Dendrobium officinale and Dendrobium devonianum	18
Does propolis have any effect on rheumatoid arthritis? A review study	18
Alteration of lipid profile and value of lipids in the prediction of the length of hospital stay in COVID‐19 pneumonia patients	18
Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon (Momordica charantia L.)	18
Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview	18
Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough	18
Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.)	18
Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars	18
Garlic essential oil‐based nanoemulsion carrier: Release and stability kinetics of volatile components	18
Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment	18
Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles	18
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates	18
Application of the Box–Behnken design for the production of soluble curcumin: Skimmed milk powder inclusion complex for improving the treatment of colorectal cancer	18
Characterization of pomegranate peel extracts obtained using different solvents and their effects on cell cycle and apoptosis in leukemia cells	18
Malvidin induces hepatic stellate cell apoptosis via the endoplasmic reticulum stress pathway and mitochondrial pathway	18
Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt	18
Polyphenolic compounds of amla prevent oxidative stress and fibrosis in the kidney and heart of 2K1C rats	18
Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef	18
Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins	18
Genotypic and antimicrobial resistance characterizations of Cronobacter sakazakii isolated from powdered milk infant formula: A comparison between domestic and imported products	17
Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of Lactobacillus Acidophilus strains isolated from Indigenous Dahi	17
Characterization of bacterial community and flavor differences of different types of Douchi	17
Microbial biotransformation of Pericarpium Citri Reticulatae (PCR) by Aspergillus niger and effects on antioxidant activity	17
Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour	17
Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies	17
The protective effects of rutin on the liver, kidneys, and heart by counteracting organ toxicity caused by synthetic and natural compounds	17
Mulberry (Morus alba L.) leaf polysaccharide ameliorates insulin resistance‐ and adipose deposition‐associated gut microbiota and lipid metabolites in high‐fat diet‐induced obese mice	17
A mixed‐method systematic review and meta‐analysis of the influences of food environments and food insecurity on obesity in high‐income countries	17
Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation	17
Development of curcumin‐loaded Prunus armeniaca gum nanoparticles: Synthesis, characterization, control release behavior, and evaluation of anticancer and antimicrobial properties	17
Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer	17
Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry (Morus atropurpurea Roxb.) leaf protein	17
Effect of power ultrasound on the extraction of black caraway (Carum carvi L.) and evaluation of their qualitative properties using response surface methodology	17
Improving gelatin‐based emulsion films with cold plasma using different gases	17
Occurrence and antimicrobial resistance of Salmonella isolated from retail meats in Anhui, China	17
Research advances on sake rice, koji, and sake yeast: A review	17
Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis	17
Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed Ulva intestinalis	17
Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo‐mechanical, antioxidant, antimicrobial properties, and bread shelf stability	17
Enzymatic production of xylooligosaccharide from date (Phoenix dactylifera L.) seed	17
Screening and application of lactic acid bacteria and yeasts with L‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid	17
Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry	17
Effects of biofertilizers and iron nano‐oxide on maize yield and physiological properties under optimal irrigation and drought stress conditions	17
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine	17
Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival	17
Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology	17
Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears	17