Food Science and Human Wellness

Article	Citations
Effects of dietary fiber on human health	97
Immunomodulatory effects of polysaccharides from edible fungus: a review	94
Healthy function and high valued utilization of edible fungi	92
An overview of plant-autochthonous microorganisms and fermented vegetable foods	85
Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds	72
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content	63
Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health	63
Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases	60
Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources	51
Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: a review	50
Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism	50
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS	47
Zein as a structural protein in gluten-free systems: an overview	44
Investigating cooked rice textural properties by instrumental measurements	42
Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress, NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic m	41
Improving the stability and bioavailability of tea polyphenols by encapsulations: a review	39
Focusing on the recent progress of tea polyphenol chemistry and perspectives	39
Natural products: Regulating glucose metabolism and improving insulin resistance	38
Antioxidant and hepatoprotective effects of Hypsizygus ulmarius polysaccharide on alcoholic liver injury in rats	38
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability	38
Food science and COVID-19	37
Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages	36
Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways	36
Bioactive compounds and probiotics–a ray of hope in COVID-19 management	36
Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging	35

Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods	33
Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH	33
Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments	32
Identification and molecular mechanism of angiotensin-converting enzyme inhibitory peptides from Larimichthys crocea titin	32
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products	31
Multifaceted neuroprotective effects of (-)-epigallocatechin-3-gallate (EGCG) in Alzheimer’s disease: an overview of pre-clinical studies focused on β-amyloid peptide	30
Dose-dependent effects of apple pectin on alleviating high fat-induced obesity modulated by gut microbiota and SCFAs	29
Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing	28
The structural characteristics of dietary fibers from Tremella fuciformis and their hypolipidemic effects in mice	27
Mesona chinensis Benth polysaccharides alleviates liver injury by beneficial regulation of gut microbiota in cyclophosphamide-induced mice	26
Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model	26
Metabolic fate of tea polyphenols and their crosstalk with gut microbiota	26
Internal connections between dietary intake and gut microbiota homeostasis in disease progression of ulcerative colitis: a review	26
Rapid analysis of fifteen sulfonamide residues in pork and fish samples by automated on-line solid phase extraction coupled to liquid chromatography–tandem mass spectrometry	25
Antioxidant and α-glucosidase inhibitiory activity of Cercis chinensis flowers	25
Spectrum-effect relationship of immunologic activity of Ganoderma lucidum by UPLC-MS/MS and component knock-out method	25
Study on the structure characterization and moisturizing effect of Tremella polysaccharide fermented from GCMCC5.39	25
Tea polyphenol – gut microbiota interactions: hints on improving the metabolic syndrome in a multi-element and multi-target manner	25
Purification, structural elucidation, and in vitro antitumor effects of novel polysaccharides from Bangia fuscopurpurea	25
Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis	24
Emerging natural hemp seed proteins and their functions for nutraceutical applications	24
Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill)	24
The hypoglycemic potential of phenolics from functional foods and their mechanisms	24
Malvidin-3-galactoside from blueberry suppresses the growth and metastasis potential of hepatocellular carcinoma cell Huh-7 by regulating apoptosis and metastases pathways	24
The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness	23
Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition	23
Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols	23
Anti-hyperglycemic effects of dihydromyricetin in streptozotocin-induced diabetic rats	23
Structural requirements and interaction mechanisms of ACE inhibitory peptides: molecular simulation and thermodynamics studies on LAPYK and its modified peptides	22
Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme	22
Auricularia polytricha noodles prevent hyperlipemia and modulate gut microbiota in high-fat diet fed mice	22
Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion	21
Dietary bioactives and essential oils of lemon and lime fruits	21
Polygonatum sibiricum polysaccharides protect against obesity and non-alcoholic fatty liver disease in rats fed a high-fat diet	21
Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis	21
Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics	20
Blueberry malvidin-3-galactoside modulated gut microbial dysbiosis and microbial TCA cycle KEGG pathway disrupted in a liver cancer model induced by HepG2 cells	20
Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties	20
Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China	19
Therapeutic effect of natural melanin from edible fungus Auricularia auricula on alcohol-induced liver damage in vitro and in vivo	19
Biological factors controlling starch digestibility in human digestive system	19
Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss	19
How does the tea L-theanine buffer stress and anxiety	19
Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice	19
Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates	19
Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment	19
Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics	19
Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)	19
Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces	19
Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application	18

Immunoregulatory polysaccharides from Apocynum venetum L. flowers stimulate phagocytosis and cytokine expression via activating the NF-κB/MAPK signaling pathways in RAW264.7 cells	18
Selenium-enriched oolong tea (Camellia sinensis) extract exerts anti-inflammatory potential via targeting NF-κB and MAPK pathways in macrophages	18
Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi	18
Simultaneous determination of 74 pesticide residues in Panax notoginseng by QuEChERS coupled with gas chromatography tandem mass spectrometry	18
Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages	18
Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods	18
Alteration of fecal microbiome and metabolome by mung bean coat improves diet-induced non-alcoholic fatty liver disease in mice	18
Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry	17
Effects of soy hull polysaccharide on dyslipidemia and pathoglycemia in rats induced by a high-fat-high-sucrose diet	17
Identification of egg protein-derived peptides as xanthine oxidase inhibitors: virtual hydrolysis, molecular docking, and in vitro activity evaluation	17
Recent advances in the managements of type 2 diabetes mellitus and natural hypoglycemic substances	17
Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins	17
Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry	17
Amelioration of metabolic disorders by a mushroom-derived polyphenols correlates with the reduction of Ruminococcaceae in gut of DIO mice	17
Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study	17
Efficient reduction of β-lactoglobulin allergenicity in milk using Clostridium tyrobutyricum Z816	17
Multi-omics approach in tea polyphenol research regarding tea plant growth, development and tea processing: current technologies and perspectives	17
Foxtail millet supplementation improves glucose metabolism and gut microbiota in rats with high-fat diet/streptozotocin-induced diabetes	17
Fermentation characteristics and probiotic activity of a purified fraction of polysaccharides from Fuzhuan brick tea	17
Flavonoids of Rosa rugosa Thunb. inhibit tumor proliferation and metastasis in human hepatocellular carcinoma HepG2 cells	17
Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes	17
Resveratrol and its derivates improve inflammatory bowel disease by targeting gut microbiota and inflammatory signaling pathways	17
Tea in cardiovascular health and disease: a critical appraisal of the evidence	16
Preparation methods, biological activities, and potential applications of marine algae oligosaccharides: a review	16
Effect of polysaccharide fractions from Fortunella margarita on the fecal microbiota of mice and SCFA production in vitro	16
Green tea, epigallocatechin gallate and the prevention of Alzheimer’s disease: Clinical evidence	16
Metabolomics mechanism of traditional soy sauce associated with fermentation time	16
Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds	16
The intervention effects of Lactobacillus casei LC2W on Escherichia coli O157:H7 -induced mouse colitis	15
Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation	15
Major royal jelly proteins accelerate onset of puberty and promote ovarian follicular development in immature female mice	15
Hypoglycemic natural products with in vivo activities and their mechanisms: a review	15
Anti-diabetic effect of aloin via JNK-IRS1/PI3K pathways and regulation of gut microbiota	15
Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses	15
Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid	15
Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking	15
Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities	15
Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG	15
The role of glutamine in supporting gut health and neuropsychiatric factors	15
In vitro and in silico analysis of dual-function peptides derived from casein hydrolysate	15
Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages	14
Effects of vegetarian diet-associated nutrients on gut microbiota and intestinal physiology	14
Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars	14
Antioxidative and hepatoprotective activities of a novel polysaccharide (LSAP) from Lepista sordida mycelia	14
Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3	14
Verification of Lactobacillus brevis tolerance to simulated gastric juice and the potential effects of postbiotic gamma-aminobutyric acid in streptozotocin-induced diabetic mice	14
Yogurt-derived Lactobacillus plantarum Q16 alleviated high-fat diet-induced non-alcoholic fatty liver disease in mice	14
Purification, characterization and hypoglycemic activity of glycoproteins obtained from pea (Pisum sativum L.)	14
Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard	14
Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage	14
Multifunctional health-promoting effects of oolong tea and its products	14
Selenium-enriched and ordinary green tea extracts prevent high blood pressure and alter gut microbiota composition of hypertensive rats caused by high-salt diet	14
Health promoting activities and corresponding mechanism of (–)-epicatechin-3-gallate	14
Ginger polysaccharide UGP1 suppressed human colon cancer growth via p53, Bax/Bcl-2, caspase-3 pathways and immunomodulation	14
Effects of soaking process on arsenic and other mineral elements in brown rice	14
Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron	14
Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model	13
Colloidal nanoparticles prepared from zein and casein: interactions, characterizations and emerging food applications	13
Chinese Torreya grandis cv. Merrillii seed oil affects obesity through accumulation of sciadonic acid and altering the composition of gut microbiota	13
Beneficial effects of AOS-iron supplementation on intestinal structure and microbiota in IDA rats	13
Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds	13
Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat	13
Effects of silkworm pupa protein on apoptosis and energy metabolism in human colon cancer DLD-1 cells	13
Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry	13
Effect of fermented bee pollen on metabolic syndrome in high-fat diet-induced mice	13
Structure elucidation, immunomodulatory activity, antitumor activity and its molecular mechanism of a novel polysaccharide from Boletus reticulatus Schaeff	13
Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation	13
In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition	13
The normal cell proliferation and wound healing effect of polysaccharides from Ganoderma amboinense	13
Effect of cooking processes on tilapia aroma and potential umami perception	13
Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide	13
Effect of yellow rice wine on anti-aging ability in aged mice induced by d-galactose	12
The role of gut microbiota and its metabolites short-chain fatty acids in food allergy	12
Moringa oleifera Lam. leaf extract mitigates carbon tetrachloride-mediated hepatic inflammation and apoptosis via targeting oxidative stress and toll-like receptor 4/nuclear factor kappa B pathway in	12
Chemical composition and glucose uptake effect on 3T3-L1 adipocytes of Ligustrum lucidum Ait. flowers	12
The protective effects of peptides from Chinese baijiu on AAPH-induced oxidative stress in HepG2 cells via Nrf2-mediated signaling pathway	12
Structural characterization of oligosaccharide from Spirulina platensis and its effect on the faecal microbiota in vitro	12
Physicochemical and structural properties of starches from non-traditional sources in China	12
Ganoderma lucidum spore oil (GLSO), a novel antioxidant, extends the average life span in Drosophila melanogaster	12
Approaches to evaluate nutrition of minerals in food	12

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham	12
Isolation of Pleurotus florida derived acetylcholinesterase inhibitor for the treatment of cognitive dysfunction in mice	12
Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats	12
Anti-diabetic potential of apigenin, luteolin, and baicalein via partially activating PI3K/Akt/Glut-4 signaling pathways in insulin-resistant HepG2 cells	12
Effects of carbon sources and temperature on the formation and structural characteristics of food-related Staphylococcus epidermidis biofilms	12
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health	12
Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effects of rice peptides	12
Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate	12
Physicochemical, structural characterization, and antioxidant activities of chondroitin sulfate from Oreochromis niloticus bones	11
Stevenleaf from Gynostemma Pentaphyllum inhibits human hepatoma cell (HepG2) through cell cycle arrest and apoptotic induction	11
The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties	11
Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system	11
Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili	11
A review on current and future advancements for commercialized microalgae species	11
Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus	11
A review on mechanisms of action of bioactive peptides against glucose intolerance and insulin resistance	11
Inhibitory effects of oxyresveratrol on ERK and Smad1/2 phosphorylation and HSC activation in preventing carbon tetrachloride-induced rat liver fibrosis	11
Health benefits of Grifola frondosa polysaccharide on intestinal microbiota in type 2 diabetic mice	11
Sulforaphane attenuates dextran sodium sulphate induced intestinal inflammation via IL-10/STAT3 signaling mediated macrophage phenotype switching	11
Detection of composition of functional component theabrownins in Pu-erh tea by degradation method	11
Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles	11
Hypoglycemic effects of black brick tea with fungal growth in hyperglycemic mice model	11
Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products	11
Lunasin protease inhibitor concentrate decreases pro-inflammatory cytokines and improves histopathological markers in dextran sodium sulfate-induced ulcerative colitis	10
Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, a	10
Safety assessment of monosodium glutamate based on intestinal function and flora in mice	10
Olive oil ameliorates allergic response in murine ovalbumin-induced food allergy by promoting intestinal mucosal immunity	10
GPP (composition of Ganoderma lucidum polysaccharides and Polyporus umbellatus polysaccharides) protects against DSS-induced murine colitis by enhancing immune function and regulating intestinal flora	10
Development of hyaluronic acid-based edible film for alleviating dry mouth	10
Filtration assisted pretreatment for rapid enrichment and accurate detection of Salmonella in vegetables	10
High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing	10
Charactering the spoilage mechanism of “three sticks” of Jinhua ham	10
Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat	10
Au@Ag-labeled SERS lateral flow assay for highly sensitive detection of allergens in milk	10
Tea and depression	10
Chrysoeriol ameliorates hyperglycemia by regulating the carbohydrate metabolic enzymes in streptozotocin-induced diabetic rats	10
Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation	10
A systematic study on mycochemical profiles, antioxidant, and anti-inflammatory activities of 30 varieties of Jew’s ear (Auricularia auricula-judae)	10
Chicory polysaccharides alleviate high-fat diet-induced non-alcoholic fatty liver disease via alteration of lipid metabolism- and inflammation-related gene expression	10
Phenolic compounds from Chaenomeles speciosa alleviate inflammation in lipopolysaccharide-treated RAW264.7 macrophages via the NF-κB and MAPK pathways	10
A narrative review on inhibitory effects of edible mushrooms against malaria and tuberculosis-the world’s deadliest diseases	10