| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Agronomic biofortification increases concentrations of zinc and storage proteins in common bean (Phaseolus vulgaris L.) grains
|
Kachinski, Wagner Deckij
|
|
|
155 |
C |
p.
|
article
|
| 2 |
Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path
|
Zhao, Yuan
|
|
|
155 |
C |
p.
|
article
|
| 3 |
A roadmap for developing educational actions using food safety culture assessment – A case of an institutional food service
|
Zanin, Laís Mariano
|
|
|
155 |
C |
p.
|
article
|
| 4 |
ATP catabolism and bacterial succession in postmortem tissues of mud crab (Scylla paramamosain) and their roles in freshness
|
Lin, Wei-Chuan
|
|
|
155 |
C |
p.
|
article
|
| 5 |
Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
|
Almada-Érix, Carine N.
|
|
|
155 |
C |
p.
|
article
|
| 6 |
Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations
|
Penland, Marine
|
|
|
155 |
C |
p.
|
article
|
| 7 |
Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃
|
Lei, Yang
|
|
|
155 |
C |
p.
|
article
|
| 8 |
Changes in chemical composition and antioxidant activity of royal jelly produced at different floral periods during migratory beekeeping
|
Ma, Chuan
|
|
|
155 |
C |
p.
|
article
|
| 9 |
Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China
|
Xu, Jing-Guo
|
|
|
155 |
C |
p.
|
article
|
| 10 |
Co-encapsulation systems for delivery of bioactive ingredients
|
Liu, Kang
|
|
|
155 |
C |
p.
|
article
|
| 11 |
Combination of ultrasound and chlorogenic acid for inactivation of planktonic and biofilm cells of Pseudomonas fluorescens
|
Sun, Jinyue
|
|
|
155 |
C |
p.
|
article
|
| 12 |
Combined RNA-seq and molecular biology technology revealed the protective effect of Cyclocarya paliurus polysaccharide on H2O2-induced oxidative damage in L02 cells thought regulating mitochondrial function, oxidative stress and PI3K/Akt and MAPK signaling pathways
|
Chen, Xianxiang
|
|
|
155 |
C |
p.
|
article
|
| 13 |
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon
|
Wang, Yang
|
|
|
155 |
C |
p.
|
article
|
| 14 |
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product
|
de Nazaré Melo Ramos, Simone
|
|
|
155 |
C |
p.
|
article
|
| 15 |
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application
|
da Silva, Mayanny Gomes
|
|
|
155 |
C |
p.
|
article
|
| 16 |
Development of a food grade sanitizer delivery system with chlorine loaded gelatin microgels for enhanced binding and inactivation of biofilms
|
Doh, Hansol
|
|
|
155 |
C |
p.
|
article
|
| 17 |
Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick
|
Kim, Hyung Min
|
|
|
155 |
C |
p.
|
article
|
| 18 |
Editorial Board
|
|
|
|
155 |
C |
p.
|
article
|
| 19 |
Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat
|
Lee, Dongheon
|
|
|
155 |
C |
p.
|
article
|
| 20 |
Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China
|
Zhao, Qiyan
|
|
|
155 |
C |
p.
|
article
|
| 21 |
Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation
|
Lin, Liang-Jing
|
|
|
155 |
C |
p.
|
article
|
| 22 |
Effects of A-type oligomer procyanidins on protein glycation using two glycation models coupled with spectroscopy, chromatography, and molecular docking
|
Zhao, Li
|
|
|
155 |
C |
p.
|
article
|
| 23 |
Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content
|
Zhang, Jiayu
|
|
|
155 |
C |
p.
|
article
|
| 24 |
Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans
|
Liao, Xianyan
|
|
|
155 |
C |
p.
|
article
|
| 25 |
Effects of UV/H2O2 degradation and step gradient ethanol precipitation on Sargassum fusiforme polysaccharides: Physicochemical characterization and protective effects against intestinal epithelial injury
|
Yao, Wanzi
|
|
|
155 |
C |
p.
|
article
|
| 26 |
Enhancing the nutritional value of Portulaca oleracea L. by using soilless agronomic biofortification with zinc
|
D'Imperio, Massimiliano
|
|
|
155 |
C |
p.
|
article
|
| 27 |
Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice
|
Wang, Xiaowei
|
|
|
155 |
C |
p.
|
article
|
| 28 |
Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages
|
Mu, Yu
|
|
|
155 |
C |
p.
|
article
|
| 29 |
Factors affecting the thermal resistance of Salmonella Typhimurium in tahini
|
Szpinak, Veronica
|
|
|
155 |
C |
p.
|
article
|
| 30 |
Food Neophobia and scarce olfactory performances are linked to oral microbiota
|
Valentino, Vincenzo
|
|
|
155 |
C |
p.
|
article
|
| 31 |
Foodomics for agroecology: Differentiation of volatile profile in mint (Mentha × gracilis Sole) from permaculture, organic and conventional agricultural systems using HS-SPME/GC–MS
|
Oliveira, Luan Felipe Campos
|
|
|
155 |
C |
p.
|
article
|
| 32 |
Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing
|
Lai, Guoping
|
|
|
155 |
C |
p.
|
article
|
| 33 |
Galactooligosaccharides as a protective agent for intestinal barrier and its regulatory functions for intestinal microbiota
|
Wang, Geng
|
|
|
155 |
C |
p.
|
article
|
| 34 |
Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota
|
Tamargo, Alba
|
|
|
155 |
C |
p.
|
article
|
| 35 |
Genomics divergence of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products
|
Liu, Wenjun
|
|
|
155 |
C |
p.
|
article
|
| 36 |
Green synthesis, characterization and applications of iron and zinc nanoparticles by probiotics
|
Gomez-Zavaglia, Andrea
|
|
|
155 |
C |
p.
|
article
|
| 37 |
HPLC-DAD-ESI/MSn and UHPLC-ESI/QTOF/MSn characterization of polyphenols in the leaves of Neocarya macrophylla (Sabine) Prance ex F. White and cytotoxicity to gastric carcinoma cells
|
Ribeiro, Vera
|
|
|
155 |
C |
p.
|
article
|
| 38 |
Hyperspectral imaging for the classification of individual cereal kernels according to fungal and mycotoxins contamination: A review
|
Femenias, Antoni
|
|
|
155 |
C |
p.
|
article
|
| 39 |
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)
|
Zang, Jinhong
|
|
|
155 |
C |
p.
|
article
|
| 40 |
Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one
|
Beghdadi, Abdessalem
|
|
|
155 |
C |
p.
|
article
|
| 41 |
Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce
|
Souza, Alex Sandra Nascimento de
|
|
|
155 |
C |
p.
|
article
|
| 42 |
Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor
|
Ji, Xueao
|
|
|
155 |
C |
p.
|
article
|
| 43 |
Insights on the effect of age and gender on in-mouth volatile release during wine tasting
|
Pérez-Jiménez, María
|
|
|
155 |
C |
p.
|
article
|
| 44 |
Interactions between liposoluble antioxidants: A critical review
|
Liu, Ruru
|
|
|
155 |
C |
p.
|
article
|
| 45 |
Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions
|
Van de Velde, Franco
|
|
|
155 |
C |
p.
|
article
|
| 46 |
Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach
|
de Souza, Weysser Felipe Cândido
|
|
|
155 |
C |
p.
|
article
|
| 47 |
Lactiplantibacillus plantarum K8-based paraprobiotics prevents obesity and obesity-induced inflammatory responses in high fat diet-fed mice
|
Lim, Jeong-Ju
|
|
|
155 |
C |
p.
|
article
|
| 48 |
Lipid profile variations in high olecic acid peanuts by following different cooking processes
|
Xiao, Yuan
|
|
|
155 |
C |
p.
|
article
|
| 49 |
Malay apple (Syzygium malaccense) promotes changes in lipid metabolism and a hepatoprotective effect in rats fed a high-fat diet
|
Nunes, Polyana Campos
|
|
|
155 |
C |
p.
|
article
|
| 50 |
Metabonomics combined with 16S rRNA sequencing to elucidate the hypoglycemic effect of dietary fiber from tea residues
|
Huang, Hairong
|
|
|
155 |
C |
p.
|
article
|
| 51 |
MicroRNA-dependent regulation of targeted mRNAs for improved muscle texture in crisp grass carp fed with broad bean
|
Fu, Bing
|
|
|
155 |
C |
p.
|
article
|
| 52 |
Modeling the effect of protein and fat on the thermal resistance of Salmonella enterica Enteritidis PT 30 in egg powders
|
Zhang, Yalan
|
|
|
155 |
C |
p.
|
article
|
| 53 |
Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine contents in commercial meat products
|
Yu, Ligang
|
|
|
155 |
C |
p.
|
article
|
| 54 |
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils
|
Lozano-Castellón, Julián
|
|
|
155 |
C |
p.
|
article
|
| 55 |
Polymannuronic acid prebiotic plus Lacticaseibacillus rhamnosus GG probiotic as a novel synbiotic promoted their separate neuroprotection against Parkinson’s disease
|
Liu, Xin
|
|
|
155 |
C |
p.
|
article
|
| 56 |
Probiotic-fermented rice buckwheat alleviates high-fat diet-induced hyperlipidemia in mice by suppressing lipid accumulation and modulating gut microbiota
|
Yan, Jing
|
|
|
155 |
C |
p.
|
article
|
| 57 |
Recent development in low-moisture foods: Microbial safety and thermal process
|
Liu, Shuxiang
|
|
|
155 |
C |
p.
|
article
|
| 58 |
Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure
|
An, Di
|
|
|
155 |
C |
p.
|
article
|
| 59 |
Release profiles of beef myofibril protein-bound heterocyclic amines and effects of dietary components on in vitro digestion
|
Xue, Chaoyi
|
|
|
155 |
C |
p.
|
article
|
| 60 |
Reminder–preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same–different difference–preference test
|
Kim, Min-A
|
|
|
155 |
C |
p.
|
article
|
| 61 |
Reviews of medium- and long-chain triglyceride with respect to nutritional benefits and digestion and absorption behavior
|
Wang, Yandan
|
|
|
155 |
C |
p.
|
article
|
| 62 |
Role of glycated proteins in vivo: Enzymatic glycated proteins and non-enzymatic glycated proteins
|
Wu, Qian
|
|
|
155 |
C |
p.
|
article
|
| 63 |
Screening and identification of high bioavailable oligopeptides from rapeseed napin (Brassica napus) protein-derived hydrolysates via Caco-2/HepG2 co-culture model
|
Yao, Meng
|
|
|
155 |
C |
p.
|
article
|
| 64 |
Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules
|
Hurst, Katherine E.
|
|
|
155 |
C |
p.
|
article
|
| 65 |
Signaling pathways and the potential anticarcinogenic effect of native Brazilian fruits on breast cancer
|
Reguengo, Lívia Mateus
|
|
|
155 |
C |
p.
|
article
|
| 66 |
Simulated digestion and in vitro fermentation of a polysaccharide from lotus (Nelumbo nucifera Gaertn.) root residue by the human gut microbiota
|
Guan, Xueting
|
|
|
155 |
C |
p.
|
article
|
| 67 |
Static in vitro digestion methods for assessing essential minerals in processed meat products
|
Rebellato, Ana Paula
|
|
|
155 |
C |
p.
|
article
|
| 68 |
Stearic acid prevent alcohol-induced liver damage by regulating the gut microbiota
|
Nie, Wen
|
|
|
155 |
C |
p.
|
article
|
| 69 |
Structural characterization and bioactivity of novel exopolysaccharides produced by Tetragenococcus halophilus
|
Zhang, Min
|
|
|
155 |
C |
p.
|
article
|
| 70 |
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic
|
Li, Shuqin
|
|
|
155 |
C |
p.
|
article
|
| 71 |
Tetracycline residue alters profile of lactic acid bacterial communities and metabolites of ginger pickle during spontaneous fermentation
|
Xiang, Wen-Liang
|
|
|
155 |
C |
p.
|
article
|
| 72 |
The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production
|
Zhang, Zuoyong
|
|
|
155 |
C |
p.
|
article
|
| 73 |
The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material
|
Van Audenhove, Jelle
|
|
|
155 |
C |
p.
|
article
|
| 74 |
Time-series based metabolomics reveals the characteristics of the color-related metabolites during the different coloration stages of Zanthoxylum bungeanum peel
|
Wang, Cheng
|
|
|
155 |
C |
p.
|
article
|
| 75 |
Transcriptome and metabolite integrated analysis reveals that exogenous ethylene controls berry ripening processes in grapevine
|
Wang, Peipei
|
|
|
155 |
C |
p.
|
article
|
| 76 |
Transcriptome and miRNA sequencing analyses reveal the regulatory mechanism of α-linolenic acid biosynthesis in Paeonia rockii
|
Zheng, Jiarui
|
|
|
155 |
C |
p.
|
article
|
| 77 |
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages
|
Belleggia, Luca
|
|
|
155 |
C |
p.
|
article
|
| 78 |
Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics
|
Cambeiro-Pérez, Noelia
|
|
|
155 |
C |
p.
|
article
|
| 79 |
Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches
|
Sharma, Shweta
|
|
|
155 |
C |
p.
|
article
|
| 80 |
Why do kitchen workers not practice what they learn about food safety?
|
De Freitas, Rayane Stephanie Gomes
|
|
|
155 |
C |
p.
|
article
|
Journal description