| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A lattice model based on percolation theory for cold atmospheric DBD plasma decontamination kinetics
|
Wang, Hao
|
|
|
177 |
C |
p.
|
article
|
| 2 |
Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating
|
Huang, Xiaotian
|
|
|
177 |
C |
p.
|
article
|
| 3 |
Anti-obesity effects of mulberry leaf extracts on female high-fat diet-induced obesity: Modulation of white adipose tissue, gut microbiota, and metabolic markers
|
Zhao, Tiantian
|
|
|
177 |
C |
p.
|
article
|
| 4 |
A study of volatiles of young citrus fruits from four areas based on GC–MS and flash GC e-nose combined with multivariate algorithms
|
Zhang, Qian
|
|
|
177 |
C |
p.
|
article
|
| 5 |
A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics
|
Simone, Elena
|
|
|
177 |
C |
p.
|
article
|
| 6 |
Bioaccessibility assessment of arsenic and cadmium in polished and unpolished rice: Comparison of three in vitro methods
|
Ma, Jingnan
|
|
|
177 |
C |
p.
|
article
|
| 7 |
Carotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties
|
Gunjević, Veronika
|
|
|
177 |
C |
p.
|
article
|
| 8 |
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
|
Wang, Zhong
|
|
|
177 |
C |
p.
|
article
|
| 9 |
Comparative structural, digestion and absorption characterization of three common extruded plant proteins
|
Wang, Yuxiang
|
|
|
177 |
C |
p.
|
article
|
| 10 |
Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats
|
Thong, Aaron
|
|
|
177 |
C |
p.
|
article
|
| 11 |
Control of Listeria monocytogenes in food industry by a combination treatment of natural aromatic compound with Listeria-specific bacteriophage cocktail
|
Byun, Kye-Hwan
|
|
|
177 |
C |
p.
|
article
|
| 12 |
Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder
|
Qí, Xiàowěi
|
|
|
177 |
C |
p.
|
article
|
| 13 |
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
|
Feng, Yunzi
|
|
|
177 |
C |
p.
|
article
|
| 14 |
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
|
Li, Yan
|
|
|
177 |
C |
p.
|
article
|
| 15 |
Design of equilibrium modified atmosphere packaging for postharvest cabbages preservation based on introducing available active sites into film materials as gas transport channels
|
Liu, Kun
|
|
|
177 |
C |
p.
|
article
|
| 16 |
Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly
|
Hou, Jingjie
|
|
|
177 |
C |
p.
|
article
|
| 17 |
Dietary fibre fractions rich in (poly)phenols from orange by-products and their metabolisation by in vitro digestion and colonic fermentation
|
Núñez-Gómez, Vanesa
|
|
|
177 |
C |
p.
|
article
|
| 18 |
Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
|
Wang, Zhangjingyi
|
|
|
177 |
C |
p.
|
article
|
| 19 |
Editorial Board
|
|
|
|
177 |
C |
p.
|
article
|
| 20 |
Effect of fat concentration on protein digestibility of Chinese sausage
|
Zhou, Tianming
|
|
|
177 |
C |
p.
|
article
|
| 21 |
Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate
|
Jeong, Min-Soo
|
|
|
177 |
C |
p.
|
article
|
| 22 |
Effect of pin-to-plate atmospheric cold plasma (ACP) on microbial load and physicochemical properties in cinnamon, black pepper, and fennel
|
Kahar, Suraj P.
|
|
|
177 |
C |
p.
|
article
|
| 23 |
Effects of spore purity on the wet heat resistance of Clostridium perfringens, Bacillus cereus and Bacillus subtilis spores
|
Juneja, Vijay K.
|
|
|
177 |
C |
p.
|
article
|
| 24 |
Energetics of β-lactoglobulin–flavor compounds interactions
|
Grinberg, Valerij Y.
|
|
|
177 |
C |
p.
|
article
|
| 25 |
Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch
|
Almeida, Raphael Lucas Jacinto
|
|
|
177 |
C |
p.
|
article
|
| 26 |
Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
|
Ribes, Susana
|
|
|
177 |
C |
p.
|
article
|
| 27 |
Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties
|
Badia-Olmos, Celia
|
|
|
177 |
C |
p.
|
article
|
| 28 |
Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination
|
Brugnerotto, Patricia
|
|
|
177 |
C |
p.
|
article
|
| 29 |
High-throughput screening for aroma production in food fermentations
|
VONG, Weng Chan
|
|
|
177 |
C |
p.
|
article
|
| 30 |
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
|
Xiong, Shijin
|
|
|
177 |
C |
p.
|
article
|
| 31 |
Integrating shotgun metagenomics and metabolomics to elucidate the dynamics of microbial communities and metabolites in fine flavor cocoa fermentation in Hainan
|
Chang, Haode
|
|
|
177 |
C |
p.
|
article
|
| 32 |
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice
|
dos Santos, Raísa Magno
|
|
|
177 |
C |
p.
|
article
|
| 33 |
In vitro digestion under simulated saliva, gastric and small intestinal conditions and fermentation of nicotinamide mononucleotide, and its effects on the gut microbiota
|
Tang, Zhaocheng
|
|
|
177 |
C |
p.
|
article
|
| 34 |
LC-MS-based lipidomics analyses of alterations in lipid profiles of Asian sea bass (Lates calcarifer) induced by plasma-activated water treatment
|
Wang, Yuanyuan
|
|
|
177 |
C |
p.
|
article
|
| 35 |
Maltodextrin-binding protein as a key factor in Cronobacter sakazakii survival under desiccation stress
|
Xue, Juan
|
|
|
177 |
C |
p.
|
article
|
| 36 |
Natural deep eutectic solvents (NADES)-Extracted Anthocyanins: Bioaccessibility in electrospun PEO microfibers
|
Vannuchi, Nicholas
|
|
|
177 |
C |
p.
|
article
|
| 37 |
Next-generation prebiotics: Maillard-conjugates of 2′-fucosyllactose and lactoferrin hydrolysates beneficially modulate gut microbiome composition and health promoting activity in a murine model
|
Peled, Stav
|
|
|
177 |
C |
p.
|
article
|
| 38 |
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility
|
Zhu, Dongyang
|
|
|
177 |
C |
p.
|
article
|
| 39 |
Photocatalytic inactivation mechanism of nano-BiPO4 against Vibrio parahaemolyticus and its application in abalone
|
Ren, Fei
|
|
|
177 |
C |
p.
|
article
|
| 40 |
Probiotic Lactiplantibacillus plantarum KU210152 and its fermented soy milk attenuates oxidative stress in neuroblastoma cells
|
Bock, Hyun-Ji
|
|
|
177 |
C |
p.
|
article
|
| 41 |
Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food
|
Fantechi, Tommaso
|
|
|
177 |
C |
p.
|
article
|
| 42 |
Quantitative and qualitative composition of proanthocyanidins and other polyphenols in commercial red wines and their contribution to sensorially evaluated tannicity
|
Laitila, Juuso Erik
|
|
|
177 |
C |
p.
|
article
|
| 43 |
Residue behaviors of six pesticides during apple juice production and storage
|
Gao, Qingchao
|
|
|
177 |
C |
p.
|
article
|
| 44 |
Revealing the formation mechanisms of key flavors in fermented broad bean paste
|
Xiang, Yue
|
|
|
177 |
C |
p.
|
article
|
| 45 |
Study on the improvement of complexation efficiency and anti-digestibility of phenolic acids based on electrospun starch fibers
|
Fan, Haoran
|
|
|
177 |
C |
p.
|
article
|
| 46 |
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome
|
Cardinali, Federica
|
|
|
177 |
C |
p.
|
article
|
| 47 |
Thermophysical properties of blends composed of Amazonian fats and soybean oil
|
Aragão, Vitor C.
|
|
|
177 |
C |
p.
|
article
|
| 48 |
Tuning the efficacy of decellularized apple by coating with alginate/gelatin to behave as a bioscaffold for cultured meat production
|
Sood, Ankur
|
|
|
177 |
C |
p.
|
article
|
| 49 |
Xanthan gum and pectin as beverage stabilizers reduce the digestive enzyme hydrolysis of antioxidant and antihypertensive peptides obtained from a brewery byproduct
|
Garzón, A.G.
|
|
|
177 |
C |
p.
|
article
|
Journal description