Food Bioscience

Article	Citations
Editorial Board	196
Editorial Board	179
Editorial Board	162
Free radical quenching in liver mitochondria by selected antioxidants abundant in foods and supplements	154
The influence of residue interaction on thermal stability of lipase based on dynamic graph embedding	126
Comparison of the regulatory effects of flavonoids and saponins from Eclipta prostrate on insulin resistance in HepG2 cells	117
Transcriptomic reveals the effect of tannic acid stress on the cellular structure and growth of Saccharomyces cerevisiae	105
Magnetic field improvement of the germination of brown rice in the absence/presence of gibberellin: Changes in α-amylase activity and starch structural and physicochemical properties	103
Recombinant protein transaldolase of Bifidobacterium bifidum E3 and its anti-inflammatory activity	99
Corrigendum to “Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate” [Food Bioscience 47 (2022) 101684]	98
The polyphenols profile of co-fermented quinoa and black barley with Lactobacillus kisonensis and its in vitro bioactivities	97
Influence of whey protein types on the bioaccessibility of β-carotene in different formulations: Emulsions vs microcapsules	96
Rapid determination of α-lactalbumin in raw cow's milk and recombined milk using an immunochromatographic assay strip analysis method	89
Effects of carnosine combined with Lactobacillus on the antioxidant capacity of liver and kidney in normal or stressed mice	86
Can drinking tea become an effective way to alleviate the extraintestinal manifestations of inflammatory bowel disease: A comprehensive review	84
Novel avocado oil-functionalized yogurt with anti-obesity potential: Technological and nutraceutical perspectives	82
pH-driven preparation of caseinate-chitosan complex coacervation for co-encapsulation of hydrophobic curcumin and hydrophilic l-ascorbate: Stability and in vitro release properties	78
Synergistic effect of probiotics and postbiotics on reducing cytokine storm, lung dysfunction, and immune escape phenomenon caused by SARS-CoV-2 infection	76
Pea isolate protein/β-cyclodextrin/CQDs microcapsules improve stability and in vitro sustained release of fish oil	76
Alkaline, acid and acid-wet ball milling extraction of dietary fiber from kiwi berry (Actinidia arguta): Structural, rheological, physicochemical and functional properties	74
Oral administration of alpha-ketoglutarate partially ameliorates Cadmium-compromised BMSC mobilization and cranial bone repair	73
Study of the early regulatory mechanism of the Pichia kudriavzevii-induced resistance response in cherry tomato fruits	71
Combinatorial radiation-induced mutagenesis of Bacillus licheniformis and comparative whole genome sequencing to elucidate mutagenic effects on protease production	70
Preventive effect of different citrus essential oils on primary dysmenorrhea: in vivo and in vitro study	69
Identification and antidiabetic activity of peptides in protein Morus alba leaf proteolytic hydrolysates: A novel functional food ingredient for ameliorating type 2 diabetes mellitus	69

Metabolomic analysis reveals the interactions between Chinese indigenous and commercial Saccharomyces cerevisiae strains during wine co-fermentations at low YAN concentration	68
Histidine is effective in promoting muscle growth and protein deposition: In vivo and in vitro experimental models of grass carp (Ctenopharyngodon idella)	66
Study of the changes in molecular composition of high‒oleic palm oil (Coari × La Mé) before and after physical refining	66
Growth, antioxidant activity and mineral profile of Chaetomorpha linum (O.F. Müller) Kützing (1845) cultured in potassium deficient media	66
Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation	66
Alpha-amylase and alpha-glucosidase upregulated glucose homeostasis in high-fat fed wistar rats supplemented with cocoa flavonoid-rich aqueous	64
The synergistic lipogenesis inhibition and molecular mechanism of polyphenols and polysaccharides from mulberry leaf	64
Black rice phenolics alleviate T2DM through comprehensive regulation of oxidative stress, metabolic pathways and gut microbiota	63
Growth boundary of Fusarium graminearum spores as a function of temperature, pH, and H2S based on neural network	61
Extraction of protein from churpi of yak milk origin: Size reduction, nutraceutical potential and as a wall material for resveratrol	61
Discriminating the effects of microbial fortification on quality of Pixian Doubanjiang-pei manufactured by different chili varieties	61
Evaluation of in-vivo model for vitamin A bioavailability from vitamin A loaded caseinate complex	61
Unveiling the potentials of bioactive oligosaccharide1-kestose (GF2) from Musa paradisiaca Linn peel with an anxiolytic effect based on gut microbiota modulation in stressed mice model	60
Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences	60
Decoding nattokinase efficacy: From digestion and absorption to lipid pathway modulation in high-fat diet-induced atherosclerosis	59
Beneficial effects of nobiletin on regulation of lipid metabolism	58
A comparison of the physicochemical properties, allergenicity, and stability of recombinant β-lactoglobulin: Development of standard bovine milk allergens	58
Combined antibacterial and antibiofilm activity of phenyllactic acid and bacteriocin XJS01 against Shigella flexneri	57
Correlation analysis between phytochemical composition and biological activities of Artemisia scoparia	57
Nanoscale delivery system for improving Bacillus subtilis probiotic viability: A promising safety-enhanced nanoemulsion	57
Bioconversion of food industry waste to value added products: Current technological trends and prospects	57
Senotherapeutic effect of Agrimonia pilosa Ledeb. in targeting senescent cells in naturally aged mice	57
Probiotics- its functions and influence on the ageing process: A comprehensive review	56
Feruloylation of polysaccharides from cranberry and characterization of their prebiotic properties	56
iTRAQ-based proteomic analysis of the differential effects of digested soy peptides and digested soy protein isolates on Lacticaseibacillus rhamnosus	56
Collagen peptides with DPP-IV inhibitory activity from sheep skin and their stability to in vitro gastrointestinal digestion	55
Combined transcriptomics and metabolomics analysis reveals the antifungal activity and mechanism of Enterococcus faecium cell-free supernatant against Alternaria alternata	55
Influence of extraction technologies on the therapeutic properties of Pleurotus spp. (oyster mushrooms) – A critical review	54
Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization	54
Inhibition of Helicobacter pylori by Lactobacillus rhamnosus L08 in combination with Curcuma longa extracts	53
A colorimetric and phosphorescent dual-mode nanosensing platform for the sensitive detection of tobramycin in dairy products	53
Egg-derived bioactive peptides IQW and IRW alleviate Escherichia coli diarrhea based on the CaSR-mediated NF-κB/MAPK pathway	53
Effective control of anthracnose (Colletotrichum gloeosporioides) in postharvest tomato under different storage temperatures using essential oils from eucalyptus (Eucalyptus globulus) and lemongrass (	53
Whey protein hydrolysate maintains the homeostasis of muscle metabolism in exercise mice and releases potential anti-fatigue peptides after gastrointestinal digestion	53
Mushrooms and their compounds in the modulation of lipid metabolism: A comprehensive review of recent findings	53
A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydro	52
Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions	52
Natural metabolites with antioxidant activity from micro-and macro-algae	51
In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products	51
Extraction of ferulic acid and feruloylated arabinoxylo-oligosaccharides from wheat bran using pressurized hot water	51
Elderberry (Sambucus nigra L.) wine as a novel potential functional food product	50
Synthesis and characterization of medium- and long-chain structural lipid rich in α-linolenic acid and lauric acid	49
Combined application of multi-omics techniques and multivariate statistical analysis reveals the core functional microorganisms of Qula in Tibet, China	49
Potential anticancer therapeutic targets of resveratrol and its role in the therapy of hepatocellular carcinoma	49
The impact of synthetic and natural additives on biogenic amine production in food products	48
New insights of active and smart natural-based electrospun mats for food safety in meat and meat products	48
Antioxidant and preservation effects of tea polyphenols on apple juice	48
Application of multivariate machine learning methods to investigate organic compound content of different pepper spices	48
Anti-adhesion capacities of selected cranberry polyphenols and metabolites against P-type and Type-1 fimbriated uropathogenic E. coli using a fluorometric method	48
Proteomic characterization and comparison of milk fat globule membrane proteins collected from two ethnic groups of women in China using DIA technique	48

Ethyl α-D-glucopyranoside the first report in rice and its inhibitor for acetylcholinesterase by in vitro, in silico and fluorescence analysis	47
SERS-fluorescence dual-mode aptasensor based on hollow mesoporous silica combined with gating mechanism for the detection of aflatoxin B1	47
Influence of fermentation conditions by Rhizopus oryzae on the release of phenolic compounds, composition, and properties of brewer's spent grain	47
Study of natto extract for the amelioration of dinitrochlorobenzene-induced atopic dermatitis by integrating untargeted metabolomics, network pharmacology, and molecular simulation	47
Pleurotus pulmonarius polysaccharides inhibit glioma growth through the Hippo signaling pathway and regulate the structure of gut microbiota	47
Characterization of soybean lipophilic protein gel catalyzed by Transglutaminase/Genipin: Focusing on pH-ultrasonication modification and vitamin E/quercetin Co-encapsulation	47
Embryonic exposure to flaxseed oil during early development protects against seizures in zebrafish larvae via targeting BDNF/TrkB-mediated GABAergic inhibition	47
Effects of solid-state fermentation using R. oligosporus on the phytochemical composition of wild-simulated ginseng leaf and its biological properties	46
Enhanced effect of ultrasound and gelatin on physical and antibacterial properties of thymol/hollow mesoporous silicon spheres doped zein film	46
Dynamic changes in physicochemical and transcriptional expression profiles of mulberry (Morus alba L.) fruit during ripening	46
Lactoremediation: Heavy metals elimination from the gastrointestinal tract by lactic acid bacteria	46
The effect of selected hemp seed protein hydrolysates in modulating vascular function	45
Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients	45
Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture	45
Lactobacillus rhamnosus RL-H3-005 and Pediococcus acidilactici RP-H3-006 ameliorate atopic dermatitis in offspring mice by modulating the gut microbiota	45
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades	44
Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents	44
Carboxymethyl chitosan modified with curcumin: A photodynamic antibacterial agent with good solubility and stability	44
Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha	43
Pickering emulsion gel based on WPI/SPI composite protein-sodium alginate: Encapsulation of nervonic acid and its application in processed cheese	43
Propolis extract and Hermetia illucens larval proteins synergistically inhibit the growth of Aspergillus niger	43
Tyrosinase inhibition and enzyme kinetics of red rice bran protein peptides: Mechanism, identification, in silico exploration, and experimental validation	43
A macromolecular Gleditsia Saponin induces apoptosis of leukemia cells through Fas-mediated death receptor pathway and mitochondrial pathway	43
Preparation and characterization of nanobiocomposite films from sodium caseinate, halloysite nanoclay, and geraniol and application on capsicum (Capsicum annuum) fruits as a case study	43
Characterization of pupunha starch (Bactris gasipaes var. gasipaes) and its application in aerogel production	43
Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study	42
Effects of butyrylated lotus seed starch on small intestinal bacteria and short-chain fatty acid production in mice	42
Effects of enzymes combined with Lactobacillus plantarum and Bifidobacterium on the properties and in vitro hypoglycemic activity of sea buckthorn insoluble dietary fiber	42
Inhibition of Salmonella Enteritidis adhesion and biofilm formation by β-glucosidase B from Microbacterium sp. BG28	42
Chemical characterisation, insecticidal and antioxidant activities of essential oils from four Citrus spp. fruit peel waste	42
Screen and characteristics of lactic acid bacteria with the ability to modulate energy metabolism and degrade uric acid	42
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review	42
Assembly and utilization of a millifluidic-inverse gelation platform for the gastrointestinal delivery of cinnamon oil emulsion	42
Structure characterization and biological activity of polysaccharides from Trametes sanguinea (TS-P) and wild Lentinus edodes (LE-P)	42
Comprehensive assessment of the nutritional, phytochemical, and volatile components present in the roots of Asparagus racemosus, an underutilized plant for food applications	41
Micro/nanomotors: A novel platform for food safety detection and auxiliary processing	41
Gene expression analysis and metabolomics of red pitaya fermented with probiotic strains: Implications for vitamin D receptor and inflammatory pathways	41
Novel angiotensin-I-converting enzyme (ACE) inhibitory peptides from Porphyra haitanensis: Screening, digestion stability, and mechanistic insights	41
Unravelling the α-glucosidase inhibitory properties of chickpea protein by enzymatic hydrolysis and in silico analysis	41
Green-synthesized Ag-TiO2/chitosan-cyclodextrin films for enhanced antibacterial activity and prolonged mango preservation	41
Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change	40
Microspheres as carriers of sea buckthorn carotenoids and tocols with antidiabetic potential: Effect of biopolymers, cross-linking and storage	40
Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations	40
Investigation on the structure and properties of nanostructured lipid carriers loaded with different contents of phytosterols and their impact on lipid oxidation	40
Rosa rugosa polysaccharide attenuates alcoholic liver disease in mice through the gut-liver axis	40
Cultured meat in cellular agriculture: Advantages, applications and challenges	40
Lactic acid bacteria in fermented dairy foods: Gamma-aminobutyric acid (GABA) production and its therapeutic implications	40
A comparative study: Physical, mechanical and antibacterial properties of bio-composite gelatin films as influenced by chitosan and zinc oxide nanoparticles incorporation	39
Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390	39
Fennel (Foeniculum vulgare Mill.) essential oil: The chemical profile, biological activity, and utilization of the commercial products	39
Improvement of photosynthesis efficiency of Chlorella vulgaris by co culture with Bacillus licheniformis	39
Purification and identification of novel osteogenic peptides from sea cucumber intestine hydrolysates and their pro-osteogenesis effects on MC3T3-E1 cells	39
Fabrication and characterization of zein-encapsulated Litsea cubeba oil nanoparticles and its effect on the quality of fresh pork	38
Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives	38
A novel green tea extract-loaded nanofiber coating for kiwi fruit: Improved microbial stability and nutritional quality	38
Research on the spoilage potential and metabolic patterns of specific spoilage bacteria in grouper (Epinephelus lanceolatus) during cold storage	38
Chitosan, Poly(vinyl alcohol) and Chitosan/Poly(vinyl alcohol) based active films loaded with white turmeric powder for food packaging applications	38
Structural characterization of exopolysaccharide produced by Streptococcus thermophilus and rheology of mixed protein-polysaccharide systems	38
Evaluation of Schisandra chinensis extract on anti-fatigue activity in mice	38
Exploring the anti-inflammatory potential of Lacticaseibacillus paracasei postbiotics: Mechanistic insights and functional components	38
Towards understanding enhanced hypoglycemic activity of fermented bee pollen in insulin-resistant HepG2 cells by widely targeted metabolomics analysis	38
Exploration of the growth pattern and stemness maintenance of bovine muscle stem cells in vitro culture	38
Clean Monascus pigments production from Chinese rice wine wastes through submerged fermentation	37
Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant	37
Quality improvement of soybean meal by simultaneous microbial fermentation and enzymolysis and untargeted metabolomic analysis of its metabolites	37
Chemical characterization and biological properties of oyster and shiitake mushrooms extracts and their liposomal formulations	37
Bacterial composition associated with different traditions of salted and dried fish across countries	37
Effect of different roasting conditions on the physicochemical properties, acrylamide concentration, and mineral bioaccessibility of nuts	37
Characterization and adsorption-release property of fermented porous starch as well as its bioactivity protection for guava leaf polyphenols	37
Bioactive compounds in microalgae and their potential health benefits	36
Green preparation of nanoparticles with potential as nanocarriers for bioactive compounds using the valorisable biopolymers hyaluronic acid and hemoglobin	36
Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria	36
Prospective evaluation of probiotic and prebiotic supplementation on diabetic health associated with gut microbiota	36
Nanostructured lipid carrier as a strategy for encapsulation of formononetin and perilla seed oil: In vitro characterization and stability studies	35
Editorial Board	35
Machine learning-based virtual screening of multi-target anti-obesity compounds from medicinal and edible plants: A combined in silico and in vitro study	35
Secreted d-allulose 3-epimerase for rare d-allulose biosynthesis and yeast-assisted isomer removal from d-allulose	35
Novel polysaccharide identified from Cortinarius purpurascens demonstrated anti-fibrosis effects in cardiac fibroblasts	35
Regulation of platelet function by natural bioactive compounds	35
Applications of magnetic nanomaterials in the fabrication of lateral flow assays toward increasing performance of food safety analysis: Recent advances	35

Mechanism of bioactive 3,3′-diindolylmethane formation in flaxseed meal-xylose-tryptophan maillard reaction	35
Unraveling the influence of lipids on aroma generation in non-smoked bacon during boiling through untargeted lipidomics analysis	35
Explore the mechanism of pulsed electric field technology on improving the antioxidant activity of Leu-Tyr-Gly-Ala-Leu-Gly-Leu	35
Mineral-free biomaterials from mussel (Mytilus edulis L.) shells: Their isolation and physicochemical properties	35
Utilization of over matured fruit waste of Spine gourd (Momordica dioca Roxb.) as a source of anthelmintic bioactive constituents	35
Influence of abiotic factors on phytochemical diversity of Anacardium occidentale L.	35
Genome and functional diversity of Leuconostoc mesenteroides from different habitats and geographic locations	35
Protective effect of the use of bioprotective culture in kefir production against Escherichia coli and Enterococcus faecalis contamination	35
MrGcn5 is required for the mycotoxin production, sexual and asexual development in Monascus ruber	35
Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation	35
The starch-rich diet causes lipidemia while the fat-rich diet induces visceral adiposity, meta-inflammation, and insulin resistance differentially in immune biased mouse strains	35
Synergistic effect of 2′-Fucosyllactose or galactooligosaccharide with Bifidobacterium bifidum DNG6 improves the intestinal barrier by modulating the SCFAs-TLR4/NF-κB cascade response in DSS-induced c	34
Exploring the therapeutic potential of bioactive compounds from selected plant extracts of Mediterranean diet constituents for cardiovascular diseases: A review of mechanisms of action, clinical evide	34
Dipeptides VL increase protein accumulation in C2C12 cells by activating the Akt-mTOR pathway and inhibiting the NF-κB pathway	34
γ irradiation mediated the inhibitory effect of Ca2+ signals on softening of blueberry fruit during cold storage	34
Influence of dielectric barrier discharge plasma processing in the volatile compounds and aroma of cashew apple juice	34
Cyclotriphosphazenes: Pre-harvest foliar applications improve antioxidant activity by increasing phenolic compounds in Lavandula angustifolia Mill.	34
Elucidating the impact of chemical modifications on the structure, and properties of jackfruit seed starch	34
Flavonoid rich extract of Trigonella foenum-graecum leaves ameliorate liver fibrosis	33
Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages	33
Comparison of the effects of different processing methods on the quality of pear paste: Color, polyphenol compounds and antioxidant property	33
Valorization of Asparagus leafy by-product by ionic-liquid extraction and characterization of bioactive compounds in the extracts	33
A mixed culture of Propionibacterium freudenreichii and Lactiplantibacillus plantarum as antifungal biopreservatives in bakery product	33
A ratiometric fluorescent biosensor based on catalytic hairpin assembly reaction for ultrasensitive detection of aflatoxin-producing genes	33
Bioactive compounds in Layacha brown rice (Oryza sativa L.) improve immune responses in mice via activation of transcription factor Nrf2	33
Copper(II)-containing chitosan-based non-toxic composites stimulate kefir grain biomass propagation: Combined in vitro and in vivo studies	33
Therapeutic efficacy of 6-Gingerol and 6-Shogaol in promoting browning of white adipocytes vis-à-vis enhanced thermogenesis portrayed in high fat milieu	33
Utilization of deep sea at 4000 and 6000 m depths for long-term storage and quality improvement of greater amberjack (Seriola dumerili) muscle	33
Therapeutic potential of probiotics to counter Campylobacter infections: An In vitro and In vivo evaluation in mice	32
Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing	32
Self-assembled hydrolyzed gelatin nanoparticles from silver carp spine bones for Pickering emulsion stabilization	32
Inositol and taurine ameliorate abnormal liver lipid metabolism induced by high sucrose intake	32
Identification of antidiabetic components from Cyclocarya paliurus	32
Dietary vegetable Sarcochlamys pulcherrima Gaud. And its bioactive compound myricitrin promotes white adipose browning in obese models via AMPK/SIRT1/UCP1 upregulation	32
Construction of compound protein lipid materials with potential effect of relieving alcoholic fatty liver based on materials simulation and bioinformatics-assisted approach	32
The effects of Licoflavone on hepatic lipid accumulation: In vitro and in vivo studies	32
Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy	32
CovRst acts as a negative regulator in the response of Streptococcus thermophilus to oxidative stress	32
p-Coumaric acid alleviates non-alcoholic fatty liver disease by promoting GLP-1 secretion via the GRP78-Ca2+ signaling axis	32
Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation	32
Auto-mmBCFAs: A swift precision approach for determination of monomethyl branched-chain fatty acids	32
Antifungal efficacy of natural antimicrobial substances during the fermentation and storage of hardaliye	31
Phytochemical profiling based on HPLC-QTOF-ESI-MS and the therapeutic potential of Melilotus indicus seeds against ethylene glycol-induced lithiasis in rats	31
Cerrado cagaita (Eugenia dysenterica) cloudy and clarified beverages: Effect of kefir fermentation and inulin addition	31
Phosvitin phosphopeptides alleviate the inhibitory effect of oxidative stress on osteoblast function through FoxO/Wnt signaling	31
Discovery, characterization and stability evaluation of self-assembled submicroparticles in chrysanthemum tea infusions	31
Chlorogenic acid-rich fraction from Coffea canaphora attenuates periodontal bacteria growth and lipopolysaccharide-stimulated oral squamous cell carcinoma progression	31
Bioconversion of sugar beet molasses into functional exopolysaccharides by beet juice-derived lactic acid bacteria	31
Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability	31
Uncovering key flavor-related pathways in mango cultivars from Yunnan by integrated transcriptomics and metabolomics analyses	31
Wheat bran proteins: An update on extraction, properties, and application	31
Quercetin promotes the uptake and antioxidant efficacy of dietary astaxanthin by activating transporter CD36 expression via the PPARγ/AMPK pathway	31
Multi-omics reveal inhibitory effects of Protopanaxadiol on metastasis through PI3K-Akt and MAPK pathway in human cervical cancer HeLa cells	31
Comparative analysis of spray-drying microencapsulation of Lacticaseibacillus casei in synbiotic legume-based beverages	31
Efficient conversion of ᴅ-fructose to ᴅ-mannose enabled by coupled reactions of mannose isomerase and sugar kinase with co-factor regeneration	31
Combined treatment of ε-polylysine and thermosonication to inactivate Bacillus cereus and their application in pasteurized milk	31
Fabrication of soy film with in-situ mineralized bioactive glass as a functional food for bone health	31
High-cis astaxanthin nano lipid carrier: Preparation and bioavailability analysis	31
An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157	30
Revalorization of agave bagasse in the obtention of type II sourdough inoculated with Lactococcus lactis NRRL B-50307	30
Interpretation of safety and potential probiotic properties of Lactiplantibacillus plantarum Y42 based on genome-wide sequencing	30
The rate of change in temperature and humidity during the temperature increase period determines the microbial community structure and function of Medium-high temperature Daqu	30
Advancing agricultural sustainability: Nanoparticles and zeolites for pathogenic fungal control and seed germination	30
Identification and characterization of oxygen- and bile salt-inducible promoters in Lactiplantibacillus plantarum AR113 for probiotic applications	30
An angiotensin-converting enzyme inhibitory peptide LVLPGE exerts an antihypertensive effect and improves endothelial function via eNOS/NO/cGMP pathway	30
Novel antioxidant peptide from broken rice resist H2O2-induced premature senescence in 2BS cells via PI3K/Akt and JNK/Bax signaling pathway	30
A novel zinc-binding peptide identified from tilapia (Oreochromis niloticus) skin collagen and transport pathway across Caco-2 monolayers	30
Optimizing single and co-culture soymilk fermentation using weissella probiotics for improved nutritional and sensory quality	30
Transglycosylase structures and their role in granular starch modification: A mini review	30
Mechanisms of fatigue and molecular diagnostics: The application of bioactive compounds in fatigue relief research	30
Encapsulation of curcumin in chitosan-phytic acid (CS-PA) capsule: bioavailability, simulated gastrointestinal digestion, and colonic fermentation in vitro	30
AAPH-oxidised whey protein isolate forms a weak interfacial layer and promotes lipid oxidation in oil-in-water emulsions	30
The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review	30
Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota	30
Investigating the hepatoprotective properties of thymol against paracetamol-induced hepatotoxicity	30
Sunflower meal ethanol solute powder as an upcycled value-product to prolong food shelf life	30
Chemical composition, nutritional values, elemental analysis and biological properties of Prunus mahaleb L.: From waste to new potential sources for food, cosmetic and drug industry	30
Evaluation of the production of cellular green tea in comparison with traditional commercial teas	30
Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application	30
Identification of the wild type bacterium Paracoccus sp. LL1 as a promising β-carotene cell factory	29
Effects of exopolysaccharides from Antrodia cinnamomea on inflammation and intestinal microbiota disturbance induced by antibiotics in mice	29
Preparation and characterization of edible films based on sodium alginate cross-linked lactoferrin-ergothioneine compounds: Unraveling molecular interactions	29
Identification of flexixanthin and its derivatives in Algoriphagus bacteria and evaluation of their antioxidant and anti-inflammatory effects	29
Development of gelatin–sodium caseinate high-oxygen-barrier film containing elderberry (Sambucus nigra L.) extract and its antioxidant capacity on pork	29
The preparation and anti-atherosclerotic effects of different low-molecular weights fucoidan	29
A comparative metabolomics study on two fresh edible lilies for vegetable: Lilium brownii var. viridulum and Lilium davidii var. unicolor	29
A synergistic catalytic system of keratinase and disulfide reductase for the bioconversion of feather wastes to feed alternative protein	29
Changes of Ca2+ release through ryanodine receptor 1 in pork under different postmortem chilling rates	29
Sequential extraction and characterization of tea cell wall polysaccharides: Exploring the synergistic hypoglycemic potential with tea polyphenols via TGR5/GLP-1 pathway	29
Protective effect of a cocktail of lactic acid bacteria on DSS-induced ulcerative colitis via activating the TGR5/PKA pathway	29
Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment	29
Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation	29
Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples	29
Virtual screening and multi-synergism of inhibitory compounds against pancreatic lipase	29
The potential correlation between microbial communities and flavors in fermented bamboo shoots	29