Foods

Article	Citations
Metabolomics and Lipidomics Reveal the Metabolic Disorders Induced by Single and Combined Exposure of Fusarium Mycotoxins in IEC-6 Cells	429
Combined Anti-Biofilm Enzymes Strengthen the Eradicate Effect of Vibrio parahaemolyticus Biofilm: Mechanism on cpsA-J Expression and Application on Different Carriers	352
Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)	280
Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis	256
Preparation of pH-Responsive Films from Polyvinyl Alcohol/Agar Containing Cochineal for Monitoring the Freshness of Pork	230
Detection of AFB1 by Immunochromatographic Test Strips Based on Double-Probe Signal Amplification with Nanobody and Biotin–Streptavidin System	198
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt	195
Untargeted Metabolomics Reveals Key Differences Between Yak, Buffalo, and Cow Colostrum Based on UHPLC-ESI-MS/MS	190
A Review on Blockchain Applications in Operational Technology for Food and Agriculture Critical Infrastructure	186
Short-Time High-Oxygen Pre-Treatment Delays Lignification of Loquat (Eriobotrya japonica Lindl.) During Low-Temperature Storage	183
Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition	179
Assessing Dietary Exposure Risk to Food Preservatives Among the Eating-Out Population in Taiwan Using the Total Diet Study Method	174
Bee Pollen Phytochemicals and Nutrients as Unequaled Pool of Epigenetic Regulators: Implications for Age-Related Diseases	170
Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies	168
Arginine-Enhanced Termitomyces Mycelia: Improvement in Growth and Lignocellulose Degradation Capabilities	165
Nutraceutical Prospects of Pumpkin Seeds: A Study on the Lipid Fraction Composition and Oxidative Stability Across Eleven Varieties	164
Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation	164
Antioxidant Peptides from Tiger Nut (Cyperus esculentus L.): Chemical Analysis and Cytoprotective Functions on HepG2 and Caco-2 Cells	162
Ultrasound-Assisted Determination of Selenium in Organic Rice Using Deep Eutectic Solvents Coupled with Inductively Coupled Plasma Mass Spectrometry	157
Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta	151
Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy	146
Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk	145
Unlocking the Potential of Bacillus subtilis: A Comprehensive Study on Mycotoxin Decontamination, Mechanistic Insights, and Efficacy Assessment in a Liquid Food Model	140
Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels	137
Clonal Spread and Genetic Mechanisms Underpinning Ciprofloxacin Resistance in Salmonella enteritidis	134

An Ultrasensitive Lateral Flow Immunoassay Based on Metal-Organic Framework-Decorated Polydopamine for Multiple Sulfonylureas Adulteration in Functional Foods	132
Enhanced Peelability and Quality of Whiteleg Shrimp (Litopenaeus vannamei) Using Pulsed Electric Field (PEF) Treatment	131
Combined BPA and DIBP Exposure Induced Intestinal Mucosal Barrier Impairment Through the Notch Pathway and Gut Microbiota Dysbiosis in Mice	131
Fatty Acids of European Sardine (Sardina pilchardus) White Muscle Can Discriminate Geographic Origin Along the Iberian Atlantic Coast	122
A Novel Eco-Friendly Process for the Synthesis and Purification of Ascorbyl-6-Oleates	120
Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells	118
Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle	117
Effects of Lutjanus erythropterus Protein on Depression-like Behavior and Gut Microbiota in Stressed Juvenile Mice	117
Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach	113
The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb	111
Microscopic Analysis of Temperature Effects on Surface Colonization and Biofilm Morphology of Salmonella enterica	111
COI Metabarcoding as a Novel Approach for Assessing the Honey Bee Source of European Honey	110
Research Progress of Bioactive Peptides in Improving Type II Diabetes	110
Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique	109
Comparison of Volatile and Non-Volatile Compounds of Ice-Stored Large Yellow Croaker (Larimichthys crocea) Affected by Different Post-Harvest Handling Methods	109
Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market	109
Effects of Sodium Selenate on Growth, Selenium Forms, and Nutritional Quality of Chlorella pyrenoidosa	109
Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T2 NMR	107
A Comparative Elemental Analysis of Espresso Coffee from Poland and Portugal	106
Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products	105
Overview of Glycometabolism of Lactic Acid Bacteria During Freeze-Drying: Changes, Influencing Factors, and Application Strategies	105
Improving Temperature Adaptation for Food Safety: Colorimetric Nanoparticle-Based Time–Temperature Indicators (TTIs) to Detect Cumulative Temperature Disturbances	105
Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?	101
Getting Insights in Stakeholder Collaboration in the Transition Toward Safe and Sustainable Food Production: Net-Map Analysis of the Italian Wheat Supply Chain	100
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	98
Screening for Safe and Efficient Monascus Strains with Functions of Lowering Blood Lipids, Blood Glucose, and Blood Pressure	97
Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Matricaria chamomilla-Enriched Wheat Bread	97
Effectiveness of Cinnamon Oil Embedded Chitosan–Gelatin Film in Inhibiting Rhizopus oryzae, R. microsporus, and Syncephalastrum racemosum and Controlling Rice Weevil Infestation on Paddy Rice	95
Encapsulation Processes: Valorization, Stabilization, and Commercialization of Active and Natural Compounds	95
The Modulatory Role of Bioactive Compounds in Functional Foods on Inflammation and Metabolic Pathways in Chronic Diseases	94
Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients	94
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	93
Challenges in Using the Official Italian Method to Detect Bovine Whey Proteins in Protected Designation of Origin Buffalo Mozzarella: A Proteomic Approach to Face Observed Limits	93
Genomic and Transcriptomic Profiling of Bacillus cereus in Milk: Insights into the Sweet Curdling Defect	93
Clean Label Approaches in Cheese Production: Where Are We?	93
Bleaching of Idesia polycarpa Maxim. Oil Using a Metal-Organic Framework-Based Adsorbent: Kinetics and Adsorption Isotherms	92
Storage Stability and Lipidomic Analysis Reveal the Effect of Frozen Storage Temperature on Pacific Saury (Cololabis saira)	91
Flavonoid-Rich Extracts from Chuju (Asteraceae Chrysanthemum L.) Alleviate the Disturbance of Glycolipid Metabolism on Type 2 Diabetic Mice via Modulating the Gut Microbiota	89
Isolation and Characterization of Enterocin-Producing Enterococcus faecium Strains from Algerian Traditional Food “Dried Figs Marinated in Olive Oil”: Functional and Safety Evaluations	89
Advances in Starch-Based Nanocomposites for Functional Food Systems: Harnessing AI and Nuclear Magnetic Resonance Technologies for Tailored Stability and Bioactivity	88
Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model	88
Effect of Coffee Silverskin on Meat Quality of Growing Rabbits	88
Lactiplantibacillus plantarum GOLDGUT-HNU082 Alleviates CUMS-Induced Depressive-like Behaviors in Mice by Modulating the Gut Microbiota and Neurotransmitter Levels	88
Advances in Mechanisms of Anaphylaxis in Wheat Allergy: Utility of Rodent Models	87
A Systematic Literature Review of Cultured Meat Through the Conceptual Frameworks of the Entrepreneurial Ecosystem and Global Value Chain	87
A Sulfated Abalone Polysaccharide Inhibited SARS-CoV-2 Infection of Vero E6 Cells In Vitro	87
Food Proteins: Processing, Interactions, Functionality and Bioavailability	86
Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity	86
Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein	85
Surveillance of Chemical Foodborne Disease Outbreaks in Zhejiang Province, China, 2011–2023	84

Depolymerization and Oxidation Events in Used Frying Oils Under Conditions Simulating Gastric Digestion	84
Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content	83
Price Fairness of Processed Tomato Agro-Food Chain: The Italian Consumers’ Perception Perspective	83
The Membrane-Targeting Synergistic Antifungal Effects of Walnut-Derived Peptide and Salicylic Acid on Prickly Pear Spoilage Fungus	83
Impact of Dehydration Processing on Scallop (Patinopecten yessoensis) Adductor Muscle: Structural and Oxidative Insights	83
Seafood Labeling in Croatia: Molecular Evidence and Regulatory Insights	82
Advancing Stable Isotope Analysis for Alcoholic Beverages’ Authenticity: Novel Approaches in Fraud Detection and Traceability	81
Investigating Consumers’ Perceptions and Motivations Behind Edible Insects in Greece: A Grounded Theory Approach	81
Applications of Machine Learning in Food Safety and HACCP Monitoring of Animal-Source Foods	80
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat	80
Glucosinolates in Human Health: Metabolic Pathways, Bioavailability, and Potential in Chronic Disease Prevention	80
Raman Spectroscopy in the Characterization of Food Carotenoids: Challenges and Prospects	79
Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States—A Pilot Study	79
Current Directions of Selected Plant-Origin Wastes’ Valorization in Biotechnology of Food Additives and Other Important Chemicals	78
Bioavailability of Rosehip (Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing	78
Quantitative Analysis of Molecular Mobility in Amorphous Lactose Above Tg: A Novel Insight from Molecular Dynamic Simulation to Strength Parameter	78
Impact of Food Waste on Society, Specifically at Retail and Foodservice Levels in Developed and Developing Countries	78
Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation	77
An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study	77
Polish-Lithuanian Border Cuisine as an Idea for the Promotion and Expansion of the Region’s Tourist Attractiveness	77
Multiple Organic Contaminants Determination Including Multiclass of Pesticides, Polychlorinated Biphenyls, and Brominated Flame Retardants in Portuguese Kiwano Fruits by Gas Chromatography	77
Optimized Antibacterial Effects in a Designed Mixture of Essential Oils of Myrtus communis, Artemisia herba-alba and Thymus serpyllum for Wide Range of Applications	77
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation	76
High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition	76
Modern Analytical Methods for the Analysis of Pesticides in Grapes: A Review	76
Comparative Studies of Antimicrobial Resistance in Escherichia coli, Salmonella, and Campylobacter Isolates from Broiler Chickens with and without Use of Enrofloxacin	75
Effects of Gaseous Ozone on Microbiological Quality of Andean Blackberries (Rubus glaucus Benth)	75
Pulsed Electric Field-Assisted Enzymatic and Alcoholic–Alkaline Production of Porous Granular Cold-Water-Soluble Starch: A Carrier with Efficient Zeaxanthin-Loading Capacity	75
Exploring the Potential of Anthocyanins for Repairing Photoaged Skin: A Comprehensive Review	74
From Field to Waste Valorization: A Preliminary Study Exploring the Impact of the Wine Supply Chain on the Phenolic Profile of Three Sardinian Pomace Extracts	74
Exploring the Interplay of Food Security, Safety, and Psychological Wellness in the COVID-19 Era: Managing Strategies for Resilience and Adaptation	74
The Investigation of Changes in Bacterial Community of Pasteurized Milk during Cold Storage	74
Comparative Analysis of the Chemical Composition and Physicochemical Properties of the Mucilage Extracted from Fresh and Dehydrated Opuntia ficus indica Cladodes	73
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications	73
Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS	73
Using Science and Technology to Unveil The Hidden Delicacy Terfezia arenaria, a Desert Truffle	73
The Effectiveness and Mechanisms of China’s Grain Support Policies in Relation to Grain Yield—An Evaluation of a Wide Range of Policies	73
Effect of Apple Juice Enrichment with Selected Plant Materials: Focus on Bioactive Compounds and Antioxidant Activity	72
The High Content of Quercetin and Catechin in Airen Grape Juice Supports Its Application in Functional Food Production	72
Long-Term Analysis of Internal Exposure Dose-Reduction Effects by Food Regulation and Food Item Contribution to Dose after the Fukushima Daiichi Nuclear Power Plant Accident	71
Effects of Selenium Nanoparticles on Preventing Patulin-Induced Liver, Kidney and Gastrointestinal Damage	71
Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products	71
Porcine Intestinal Mucosal Peptides Target Macrophage-Modulated Inflammation and Alleviate Intestinal Homeostasis in Dextrose Sodium Sulfate-Induced Colitis in Mice	70
An Approach to Investigate Content-Related Quality of Nutraceuticals Used by Slovenian Consumers: A Case Study with Folate and Vitamin D Supplements	70
Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications	70
Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore	70
Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility	70
Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues	69
Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview	69
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative	69
A Critical Analysis of the Opportunities and Challenges of Phage Application in Seafood Quality Control	69
Probiotics in Citrus Fruits Products: Health Benefits and Future Trends for the Production of Functional Foods—A Bibliometric Review	68
Physicochemical Characterisation of Polysaccharide Films with Embedded Bioactive Substances	68
Rapid Test for Adulteration of Fritillaria Thunbergii in Fritillaria Cirrhosa by Laser-Induced Breakdown Spectroscopy	68
Antidiabetic Effect of Millet Bran Polysaccharides Partially Mediated via Changes in Gut Microbiome	68
A Rapid Detection Method for Tomato Gray Mold Spores in Greenhouse Based on Microfluidic Chip Enrichment and Lens-Less Diffraction Image Processing	68
Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil	68
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses	68
Use of Anthracophyllum discolor and Stereum hirsutum as a Suitable Strategy for Delignification and Phenolic Removal of Olive Mill Solid Waste	68
Immunomodulatory Effect of Polysaccharide from Fermented Morinda citrifolia L. (Noni) on RAW 264.7 Macrophage and Balb/c Mice	68
Impact of Trade Openness on Food Security: Evidence from Panel Data for Central Asian Countries	68
Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics	67
Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion	67
Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage	67
Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt	67
Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi	67
Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly	67
The Policy of Compulsory Large-Scale Food Fortification in Sub-Saharan Africa	66
Non-Covalent Interaction of Folic Acid and 5-Methyltetrahydrofolate with Caseinates Improves the Folates Stability Studied by Multi-Spectroscopic Analysis and Molecular Docking	66
Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions	66
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures	66
Sustainable Consumption: Will They Buy It Again? Factors Influencing the Intention to Repurchase Organic Food Grain	65
Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation	65
Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours	64
Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference	64
Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread	63
Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces	63
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability	63
Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil	63
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector	63

Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage	63
Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review	63
Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese	63
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies	62
Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk	62
Children’s Menus at Fast Food Restaurants on the Uber Eats® Delivery App	62
Measuring Social Sustainability in the Italian Agri-Food Sector: Proposed Key Performance Indicators	62
Network Pharmacology and Molecular Docking Analysis of Active Compounds in Tualang Honey against Atherosclerosis	62
Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil	62
Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread	62
Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties of Coregonus peled Protamine	61
The Potential Use of ChatGPT as a Sensory Evaluator of Chocolate Brownies: A Brief Case Study	61
Destructive and Non-Destructive Evaluation of Anthocyanin Content and Quality Attributes in Red Kiwifruit Subjected to Plant Spray Treatment with Cis-3-Hexenyl Butyrate	61
The Role of the Gut Microbiota in Health, Diet, and Disease with a Focus on Obesity	60
Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids	60
Enhancing Postharvest Quality of Fresh-Cut Changgen Mushrooms by Exogenous L-Cysteine Treatment: Aspects of Accumulating Amino Acids, Triggering Energy Metabolism and Enhancing Endogenous H2S Regulati	60
Short-Wave Infrared Hyperspectral Image-Based Quality Grading of Dried Laver (Pyropia spp.)	60
Further Research in Food Processing Safety and Quality from Field to Fork	60
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	60
Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese	60
The Digital Revolution in the Bakery Sector: Innovations, Challenges, and Opportunities from Industry 4.0	60
Clarification of Sugarcane Juice Catalyzed by Magnetic Immobilized Laccase Intensified by Alternating Magnetic Field	60
Hericium erinaceus Protein Alleviates High-Fat Diet-Induced Hepatic Lipid Accumulation and Oxidative Stress In Vivo	59
Investigating the Synergistic Bactericidal Effects of Cold Plasma and Ultraviolet Radiation on Pseudomonas fragi	59
Synergistic Antioxidant and Cytoprotective Effects of Thunbergia laurifolia Lindl and Zingiber officinale Extracts Against PM2.5-Induced Oxidative Stress in A549 and HepG2 Cells	59
Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species	59
Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process	59
Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage	59
Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation	59
Metabolomics on Apple (Malus domestica) Cuticle—Search for Authenticity Markers	58
Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling	58
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility	58
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota	58
Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum	58
Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of Lentinus edodes	58
In Vitro Evaluation of Probiotic Properties and Anti-Pathogenic Effects of Lactobacillus and Bifidobacterium Strains as Potential Probiotics	58
Nutritive Value of 11 Bee Pollen Samples from Major Floral Sources in Taiwan	58
Progresses and Prospects on Glucosinolate Detection in Cruciferous Plants	58
The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders	57
Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products	57
Valorization of Spent Grains from Beer Production through β-Glucan Extraction	57
Toxic Heavy Metals and Their Risk Assessment of Exposure in Selected Freshwater and Marine Fish in Thailand	57
Optimizing Lactic Acid Bacteria Fermentation for Enhanced Summer and Autumn Tea Quality	57
Harnessing the Potential of Chitosan and Its Derivatives for Enhanced Functionalities in Food Applications	57
Influence of Lactobacillus rhamnosus Supplementation on the Glycaemic Index, Lipid Profile, and Microbiome of Healthy Elderly Subjects: A Preliminary Randomized Clinical Trial	56
Food Risk Analysis: Towards a Better Understanding of “Hazard” and “Risk” in EU Food Legislation	56
Impacts of Fruit Frosting Coverage on Postharvest Softening of Prunes under Vibration Stress	56
Prediction of Anthocyanidins Content in Purple Chinese Cabbage Based on Visible/Near Infrared Spectroscopy	56
Composition and Bioactivity of Chlorogenic Acids in Vegetable and Conventional Sweet Potato Vine Tips	56
Preparation, Identification and Preliminary Application of the Fenvalerate Monoclonal Antibody in Six Kinds of Dark Tea	56
Detection of Methicillin-Resistant Staphylococcus aureus among Foodborne Pathogenic Strains and Assessment of Their Adhesion Ability and Cytotoxic Effects in HCT-116 Cells	56
Nutritional and Phytochemical Composition and Antioxidant Activity of Edible Stems of Smooth Cordgrass (Spartina alterniflora)	56
Fucoidan–Vegetable Oil Emulsion Applied to Myosin of Silver Carp: Effect on Protein Conformation and Heat-Induced Gel Properties	56
Study on the Regulation Mechanism of Quality Deterioration Due to Chilling Stress and Dry Exposure during Anhydrous Storage and Transportation of Yesso Scallop Patinopecten yessoensis	55
Genetic Association Analysis of Copy Number Variations for Meat Quality in Beef Cattle	55
Quality Characterization of Honeys from Iraqi Kurdistan and Comparison with Central European Honeys	55
Arazá: Eugenia stipitata Mc Vaught as a Potential Functional Food	55
Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot	55
Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles	55
Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator	54
Profiling the Gut Microbiota in Obese Children with Formula Feeding in Early Life and Selecting Strains against Obesity	54
Assessment of Exposure to Aluminum through Consumption of Noodle Products	54
Mechanisms of Litchi Response to Postharvest Energy Deficiency via Energy and Sugar Metabolisms	54
Fermented Sargassum fusiforme Mitigates Ulcerative Colitis in Mice by Regulating the Intestinal Barrier, Oxidative Stress, and the NF-κB Pathway	54
Elemental Profile and Health Risk of Fruška Gora Wines	53
Effects of Consuming White Button and Oyster Mushrooms within a Healthy Mediterranean-Style Dietary Pattern on Changes in Subjective Indexes of Brain Health or Cognitive Function in Healthy Middle-Age	53
The Genotyping Diversity and Hemolytic Activity of Cronobacter spp. Isolated from Plant-Based Food Products in Poland	53
New Surface Modification of Hydrophilic Polyvinyl Alcohol via Predrying and Electrospinning of Hydrophobic Polycaprolactone Nanofibers	53
Dynamic Gastrointestinal Digestion of Bovine, Caprine and Ovine Milk Reconstituted from Commercial Whole Milk Powders	53
The Influence of pH on the Emulsification Properties of Heated Whey Protein–Pectin Complexes	53
Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach	53
Comparative Analysis of Grape Seed Oil, Linseed Oil, and a Blend: In Vivo Effects of Supplementation	53
Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution	53
Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications	53
Rolling Circle Amplification-Enabled Ultrasensitive Point-of-Care Test Method for Aflatoxin B1 in the Environment and Food	53
Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer	53
Akkermansia muciniphila: A Potential Target for the Prevention of Diabetes	52
Analysis of Flavonoid Metabolites in Citrus reticulata ‘Chachi’ at Different Collection Stages Using UPLC-ESI-MS/MS	52
Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese	52
Effects of Mactra chinenesis Peptides on Alcohol-Induced Acute Liver Injury and Intestinal Flora in Mice	52
The Drying Kinetics and CFD Multidomain Model of Cocoa Bean Variety CCN51	52
Restructuring the FDA’s Food Program: Promises and Pitfalls	52
What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt	52
Proteomic Profiling of Thigh Meat at Different Ages of Chicken for Meat Quality and Development	52
Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry	52
Ultrasensitive Ti3C2Tx@Pt-Based Immunochromatography with Catalytic Amplification and a Dual Signal for the Detection of Chloramphenicol in Animal-Derived Foods	52
Oral Administration of Lactiplantibacillus plantarum CCFM8661 Alleviates Dichlorvos-Induced Toxicity in Mice	52
Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties	52
Dietary Tomato Pectin Attenuates Hepatic Insulin Resistance and Inflammation in High-Fat-Diet Mice by Regulating the PI3K/AKT Pathway	52
Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts	52
Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides	52
Factors Affecting Growth and Survival of Salmonella in Onion Extracts and Onion Bulbs	52
Lipid Process Markers of Durum Wheat Debranning Fractions	52
Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread	52
Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods	52