Food Bioscience

Article	Citations
The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review	252
Edible films from chitosan-gelatin: Physical properties and food packaging application	141
Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens	120
Application of anthocyanin as a color indicator in gelatin films	118
Tannins as an alternative to antibiotics	118
Natural antioxidants-based edible active food packaging: An overview of current advancements	76
Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities	75
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends	71
Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms	70
Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review	69
Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review	69
Organic acids production from lactic acid bacteria: A preservation approach	64
Phlorotannins: A review on biosynthesis, chemistry and bioactivity	64
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates	63
Edible coating with resveratrol loaded electrospun zein nanofibers with enhanced bioaccessibility	63
Enhancement of food shelf life with polyvinyl alcohol-chitosan nanocomposite films from bioactive Eucalyptus leaf extracts	60
Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese	60
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate	60
Recent developments in probiotics: An emphasis on Bifidobacterium	58
Selenium transformation and selenium-rich foods	57
Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking	56
Decellularized spinach: An edible scaffold for laboratory-grown meat	55
Development and characterization of chitosan-coated nanoliposomes for encapsulation of caffeine	54
Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges	54
Development and characterization of corn starch-gelatin based edible films incorporated with mango and pineapple for active packaging	54

Antioxidant and antimicrobial activities of citrus essential oils from Argentina and the United States	54
Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis	53
Production and characterization of chitosan-fungal extract films	53
Postharvest control of Penicillium expansum in fruits: A review	52
A comparative study: Physical, mechanical and antibacterial properties of bio-composite gelatin films as influenced by chitosan and zinc oxide nanoparticles incorporation	51
Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection	50
Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability	50
Curcumin, casein and soy polysaccharide ternary complex nanoparticles for enhanced dispersibility, stability and oral bioavailability of curcumin	50
Glycerol and triethyl citrate plasticizer effects on molecular, thermal, mechanical, and barrier properties of cellulose acetate films	49
Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota	49
Antimicrobial and antioxidant characterization of bioactive components from Chlorococcum minutum	49
Stuffed with microplastics: Microplastic occurrence in traditional stuffed mussels sold in the Turkish market	48
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt	48
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application	47
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish	47
Effect of polymer blending on mechanical and barrier properties of starch-polyvinyl alcohol based biodegradable composite films	47
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products	46
Microbial lipases: Propitious biocatalysts for the food industry	46
Gelatins and antioxidant peptides from Skipjack tuna (Katsuwonus pelamis) skins: Purification, characterization, and cytoprotection on ultraviolet-A injured human skin fibroblasts	46
Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam	45
An ecofriendly edible coating using cashew gum polysaccharide and polyvinyl alcohol	44
The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products	44
Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities	44
The phytochemical, proximate, pharmacological, GC-MS analysis of Cyperus esculentus (Tiger nut): A fully validated approach in health, food and nutrition	44
Chicken skin gelatin films with tapioca starch	43
Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)	43
Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels	43
Plant extracts and other natural compounds as alternatives for post-harvest management of fruit fungal pathogens: A review	43
Bioactive peptides from amaranth seed protein hydrolysates induced apoptosis and antimigratory effects in breast cancer cells	42
Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt	41
Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review	41
Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility	41
Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review	41
Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils	41
Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars	40
Improving bread aroma using low-temperature sourdough fermentation	40
Hydroxypropyl methylcellulose/microcrystalline cellulose biocomposite film incorporated with butterfly pea anthocyanin as a sustainable pH-responsive indicator for intelligent food-packaging applicati	39
Anti-hyperglycemic and liver protective effects of flavonoids from Psidium guajava L. (guava) leaf in diabetic mice	39
Bioactive compounds in microalgae and their potential health benefits	39
Quality characterization of gluten free noodles enriched with chickpea protein isolate	38
Solid-state fermentation with probiotics and mixed yeast on properties of okara	38
Antioxidant and anti-inflammatory activity of peptides from foxtail millet (Setaria italica) prolamins in HaCaT cells and RAW264.7 murine macrophages	38
The antimicrobial activity of honey and propolis extracts from the central region of Romania	37
Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions	37
Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics	37
Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents	37
Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review	36
High Fischer ratio oligopeptides from hard-shelled mussel: Preparation and hepatoprotective effect against acetaminophen-induced liver injury in mice	36
Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples	36
Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits	36

Supercritical CO2 fluid extraction, physicochemical properties, antioxidant activities and hypoglycemic activity of polysaccharides derived from fallen Ginkgo leaves	35
A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus	35
Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils	35
Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed	35
Starch/agar-based functional films integrated with enoki mushroom-mediated silver nanoparticles for active packaging applications	35
Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut	35
Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria	35
Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review	35
Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil	35
Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films	34
Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/ gliadin nanoparticles in meat preservation	34
Functional yogurt with strawberries and chia seeds	34
Essential oil-loaded nanostructured lipid carriers: The effects of liquid lipid type on the physicochemical properties in beverage models	34
Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis	34
Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment	34
Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin	34
Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination	34
Development of vegan kefir fortified with Spirulina platensis	33
Fermentation temperature affects yogurt quality: A metabolomics study	33
Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology	33
Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance	33
Biodegradable edible films of ripe banana peel and starch enriched with extract of Eriobotrya japonica leaves	33
In vitro probiotic characterization of Lactobacillus strains from fermented tangerine vinegar and their cholesterol degradation activity	32
Ultra-sonicated vacuum drying's effect on antioxidant activity, TPC, TFC and color of elephant apple slices	32
Quercetin is a promising pancreatic lipase inhibitor in reducing fat absorption in vivo	32
Immobilization and stabilization of pectinase on an activated montmorillonite support and its application in pineapple juice clarification	32
Cellulose nanocrystal effects on the biodegradability with alginate and crude seaweed extract nanocomposite films	32
Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products	32
Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life	32
Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun)	31
Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing	31
Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review	31
Extraction technology impacts on the structure-function relationship between sodium alginate extracts and their in vitro prebiotic activity	31
Antarctic krill derived peptide as a nanocarrier of iron through the gastrointestinal tract	31
Developments and characteristics of craft beer production processes	31
Different nano-delivery systems for delivery of nutraceuticals	31
Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae	31
Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu	31
Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation	31
Identification and characterization of DPP-IV inhibitory peptides from silver carp swim bladder hydrolysates	31
Sustainable food industrial waste management through single cell protein production and characterization of protein enriched bread	30
The brown seaweed Cystoseira schiffneri as a source of sodium alginate: Chemical and structural characterization, and antioxidant activities	30
Nutritional attributes of bovine colostrum components in human health and disease: A comprehensive review	30
Bioactivity and cytotoxicity of different species of pitaya fruits – A comparative study with advanced chemometric analysis	30
In vitro assessment of probiotic and functional properties of Bacillus coagulans T242	30
Review of short-chain fatty acids effects on the immune system and cancer	30
Polysaccharides from ginger stems and leaves: Effects of dual and triple frequency ultrasound assisted extraction on structural characteristics and biological activities	30
Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya	30
The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments	30
Insights into oat polyphenols constituent against advanced glycation end products mechanism by spectroscopy and molecular interaction	30
Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste	30
Monitoring freshness of chicken using intelligent pH indicator packaging film composed of polyvinyl alcohol/guar gum integrated with Ipomoea coccinea extract	30
Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu	30
An overview of β-carotene production: Current status and future prospects	29
Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria	29
Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and prop	29
Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages	29
Chitosan/acetylated starch composite films incorporated with essential oils: Physiochemical and antimicrobial properties	28
Bioactive polysaccharides from medicinal mushrooms: A review on their isolation, structural characteristics and antitumor activity	28
Microencapsulation of Lactobacillus rhamnosus using sesame protein isolate: Effect of encapsulation method and transglutaminase	28
Edible lecithin, stearic acid, and whey protein bigels enhance survival of probiotics during in vitro digestion	28
Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice	28
Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides	28
Omega-3 rich foods: Durum wheat spaghetti fortified with Portulaca oleracea	27
Effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes	27
Comparative genomics shows niche-specific variations of Lactobacillus plantarum strains isolated from human, Drosophila melanogaster, vegetable and dairy sources	27
Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review	27
Encapsulation of (−)-epigallocatechin-gallate (EGCG) in hordein nanoparticles	27
Bioavailability of phenolic compounds in strawberry, raspberry and blueberry: Insights for breeding programs	27
A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health	27
Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics	27
Hydrophobic peptides from oyster protein hydrolysates show better zinc-chelating ability	27
Antithrombotic properties of Spirulina extracts against platelet-activating factor and thrombin	27
Adjustment of the structural and functional properties of okara protein by acid precipitation	27
Pancreatic lipase and cholesterol esterase inhibitory effect of Camellia nitidissima Chi flower extracts in vitro and in vivo	27
Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch	27
Phenolic compounds and antioxidant and antibacterial activities of Algerian honeys	27
Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science	27
Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening	26
Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities	26

A novel polysaccharide from Pleurotus citrinopileatus mycelia: Structural characterization, hypoglycemic activity and mechanism	26
Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone	26
Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes	26
Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia	26
Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars	26
Physical properties and release kinetics of electron beam irradiated fish gelatin films with antioxidants of bamboo leaves	26
Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour	26
Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation	26
The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability	26
Neuropharmacological insights of African oil palm leaf through experimental assessment in rodent behavioral model and computer-aided mechanism	26
Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect	26
Fabrication of anti-Listeria film based on bacterial cellulose and Lactobacillus sakei-derived bioactive metabolites; application in meat packaging	26
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties	26
Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation	25
Development of Ficus carica Linn leaves extract incorporated chitosan films for active food packaging materials and investigation of their properties	25
Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application	25
Impact of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion peel powder	25
Ethylene scavenging film based on corn starch-gum acacia impregnated with sepiolite clay and its effect on quality of fresh broccoli florets	25
Bioactive anti-aging agents and the identification of new anti-oxidant soybean peptides	25
Influence of freezing pretreatments on kinetics of convective air-drying and quality of grapes	25
Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview	25
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps	25
A biopolymer-based pH indicator film for visually monitoring beef and fish spoilage	25
The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast	25
Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits	25
Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant	25
Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars	25
Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley	25
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation	25
Prebiotic properties, antioxidant activity, and acute oral toxicity of xylooligosaccharides derived enzymatically from corncob	25
Global soil distribution, dietary access routes, bioconversion mechanisms and the human health significance of selenium: A review	25
Study on the barrier properties and antibacterial properties of cellulose-based multilayer coated paperboard used for fast food packaging	24
Microencapsulation of bioactive compounds from cornelian cherry fruits using different biopolymers with soy proteins	24
Manuka honey, a unique mono-floral honey. A comprehensive review of its bioactives, metabolism, action mechanisms, and therapeutic merits	24
Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans	24
Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose	24
Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality	24
Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder	24
Melissopalynology, antioxidant activity and multielement analysis of two types of early spring honeys from Hungary	23
Unraveling the chemical composition, antioxidant, α-amylase and α-glucosidase inhibition of Moroccan propolis	23
Recent advances in biomolecule-based films and coatings for active and smart food packaging applications	23
Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01	23
Inhibition efficiency of wood vinegar on grey mould of table grapes	23
Ultrasound-assisted extraction of pectin from Citrus limetta peels: Optimization, characterization, and its comparison with commercial pectin	23
Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine	23
Action mode of bacteriocin BM1829 against Escherichia coli and Staphylococcus aureus	23
A food-grade continuous electrospun fiber of hordein/chitosan with water resistance	23
Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS	23
Bioactive substances and therapeutic potential of camellia oil: An overview	23
Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage	23
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains	23
Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV	23
Evaluation of pure antioxidative capacity of antioxidants: ESR spectroscopy of stable radicals by DPPH and ABTS assays with singular value decomposition	22
Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds	22
Investigation of chemical and biological properties of an acidic polysaccharide fraction from Pleurotus eous (Berk.) Sacc.	22
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles	22
Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review	22
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing	22
Characterization of the interaction between hen egg white lysozyme and ovalbumin	22
Co-fermentation of glycerol and sugars by Clostridium beijerinckii: Enhancing the biosynthesis of 1,3-propanediol	22
Antioxidant activity and subcritical water extraction of anthocyanin from raspberry process optimization by response surface methodology	22
Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review	21
Metabolite profiling of three Opuntia ficus-indica fruit cultivars using UPLC-QTOF-MS in relation to their antioxidant potential	21
Characterization of genomic, physiological, and probiotic features Lactiplantibacillus plantarum DY46 strain isolated from traditional lactic acid fermented shalgam beverage	21
Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390	21
Probiotics-based interventions for diabetes mellitus: A review	21
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS	21
Citrus reticulata Blanco (the common mandarin) fruit: An updated review of its bioactive, extraction types, food quality, therapeutic merits, and bio-waste valorization practices to maximize its econo	21
Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple	21
Development of low-cost biodegradable films from corn starch and date palm pits (Phoenix dactylifera)	21
Impact of cooling rates on the flavor of cooked rice during storage	21
Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W	21
African honeybee royal jelly: Phytochemical contents, free radical scavenging activity, and physicochemical properties	21
Polyphenolic bioactives as an emerging group of nutraceuticals for promotion of gut health: A review	21
Plant-derived active substances incorporated as antioxidant, antibacterial or antifungal components in coatings/films for food packaging applications	21
PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of zha-chili	21
Sesaminol diglucoside isolated from black sesame seed cake and its antioxidant, anti-collagenase and anti-hyaluronidase activities	21
Halal and Kosher gelatin: Applications as well as detection approaches with challenges and prospects	21
Sour black mulberry (Morus nigra L.) causes cell death by decreasing mutant p53 expression in HT-29 human colon cancer cells	21
Vegetables consumed in Brazilian cuisine as sources of bioactive amines	21
Rapid detection of total phenolics, antioxidant activity and ascorbic acid of dried apples by chemometric algorithms	21
Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS	21
Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates	21
Natural bioactive peptides to beat exercise-induced fatigue: A review	21
Wild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications	20
Immobilization of polygalacturonase for the preparation of pectic oligosaccharides from mango peel wastes and assessment of their antibacterial activities	20
Phenolic extraction from grape (Vitis vinifera) seed via enzyme and microwave co-assisted salting-out extraction	20
Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation	20
Characterizing microbial community and metabolites of Cantonese soy sauce	20
Prebiotic, antioxidant and anti-inflammatory properties of edible Amazon fruits	20
Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review	20
Rosa rugosa polysaccharide attenuates alcoholic liver disease in mice through the gut-liver axis	20
Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins	20
Encapsulation of ginger oil in alginate-based shell materials	20
Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips	20