| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Addition of olive by-product extracts to sunflower oil: Study by 1H NMR on the antioxidant effect during potato deep-frying and further in vitro digestion
|
Harzalli, Zina
|
|
|
206 |
C |
p.
|
article
|
| 2 |
An environmentally friendly production method: The pectin and essential oil from the waste peel of juvenile pomelo (Citrus maxima ‘Shatian Yu’) were extracted simultaneously in one step with an acid-based deep eutectic solvent
|
Zhang, Xiaonan
|
|
|
206 |
C |
p.
|
article
|
| 3 |
Antioxidant potential of Camellia tetracocca and meitan turquoise bud in inhibiting oxidative degradation of edible oils
|
Zeng, Yuan
|
|
|
206 |
C |
p.
|
article
|
| 4 |
Argovit™ silver nanoparticles transform agro-waste into phenolic biofactories: Postharvest stress for high-value compound production in prickly pear peels
|
Cabrera-Ramírez, A.H.
|
|
|
206 |
C |
p.
|
article
|
| 5 |
Carbohydrases treatment on blueberry pomace: Influence on chemical composition and bioactive potential
|
Jaouhari, Yassine
|
|
|
206 |
C |
p.
|
article
|
| 6 |
Changes in fruit quality, phenolic compounds, and antioxidant activity of kiwifruit (Actinidia eriantha) during on-vine ripening
|
Jia, Dongfeng
|
|
|
206 |
C |
p.
|
article
|
| 7 |
1Characteristics of walnut oil and the residual cake prepared using various pretreatment and extraction methods
|
Cao, Shinuo
|
|
|
206 |
C |
p.
|
article
|
| 8 |
Characterization of zein nanofiber mats encapsulated with Foeniculum vulgare and Carum carvi essential oils as active packaging materials
|
Shahbazi, Yasser
|
|
|
206 |
C |
p.
|
article
|
| 9 |
Comparative analysis of nutritional value and antioxidant activity in sweet and bitter almonds
|
El Bernoussi, Sara
|
|
|
206 |
C |
p.
|
article
|
| 10 |
Comparative study of antioxidant potential in air-dried brown macroalgae of the Canary Islands
|
Ruiz-Medina, Marcos Adrián
|
|
|
206 |
C |
p.
|
article
|
| 11 |
Comparative study of the emulsifying properties of blue lupin, white lupin, and soybean protein isolates
|
Chukwuejim, Stanley
|
|
|
206 |
C |
p.
|
article
|
| 12 |
Corrigendum to: “High share granulation process affecting the quality and stability of spine date seed oil (SDSO) tablets” [LWT 118 (2019), 108765]
|
Wang, Xue
|
|
|
206 |
C |
p.
|
article
|
| 13 |
Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis
|
Shao, Xuefei
|
|
|
206 |
C |
p.
|
article
|
| 14 |
Determination of soluble solids content in loquat using near-infrared spectroscopy coupled with broad learning system and hybrid wavelength selection strategy
|
Li, Peng
|
|
|
206 |
C |
p.
|
article
|
| 15 |
Dietary fiber from sweet potato residue with different processing methods: Physicochemical, functional properties, and bioactivity in vitro
|
Zou, Xiaoqin
|
|
|
206 |
C |
p.
|
article
|
| 16 |
3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating
|
Wu, Chao
|
|
|
206 |
C |
p.
|
article
|
| 17 |
Drying methods on fruit quality and antioxidant activity of two rare edible fungi (Dictyophora rubrovolvata and Phallus impudicus L.)
|
Liu, Huijuan
|
|
|
206 |
C |
p.
|
article
|
| 18 |
Effect of carvacrol on the inhibitory of gas-producing spoilage microbes and volatile flavor in fermented pepper (Capsicum annuum L.)
|
Yang, Mingwei
|
|
|
206 |
C |
p.
|
article
|
| 19 |
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan
|
Hui, Fuyi
|
|
|
206 |
C |
p.
|
article
|
| 20 |
Effect of Lycium barbarum L. polysaccharides on the quality of potato chips under low temperature frying and the mechanism of its action
|
Gao, Yiwei
|
|
|
206 |
C |
p.
|
article
|
| 21 |
Effect of ultrasonic pretreatment on antifreeze activity of gluten antifreeze polypeptide
|
Zhang, Yanyan
|
|
|
206 |
C |
p.
|
article
|
| 22 |
Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice
|
Zhang, Zhiwei
|
|
|
206 |
C |
p.
|
article
|
| 23 |
Effects of Dioscorea opposita mucilage addition on the physicochemical properties, texture, and stability of set-type yogurt
|
Zhang, Yun
|
|
|
206 |
C |
p.
|
article
|
| 24 |
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
|
Tan, Chunming
|
|
|
206 |
C |
p.
|
article
|
| 25 |
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese
|
Difonzo, Graziana
|
|
|
206 |
C |
p.
|
article
|
| 26 |
Enterococcus avium from a traditional Chinese liquor fermentation system with the potential for the de novo synthesis of GABA
|
Li, Tingting
|
|
|
206 |
C |
p.
|
article
|
| 27 |
Evaluation of energy efficiency and quality parameters by drying beets with a refractive window (Beta vulgaris)
|
Martínez-Sánchez, Cecilia E.
|
|
|
206 |
C |
p.
|
article
|
| 28 |
Exploring optimal high-pressure processing conditions on a (poly)phenol-rich smoothie through response surface methodology
|
Matías, Cristina
|
|
|
206 |
C |
p.
|
article
|
| 29 |
Exploring the capacity of Bacillus species for production of kokumi γ-glutamyl peptides: A comparative study
|
Li, Qian
|
|
|
206 |
C |
p.
|
article
|
| 30 |
Fermencin B2: A promising heat-stable cationic peptide for targeted inhibition of Staphylococcus aureus
|
Xu, Jue
|
|
|
206 |
C |
p.
|
article
|
| 31 |
Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels
|
Bourouis, Imane
|
|
|
206 |
C |
p.
|
article
|
| 32 |
Fungal fermentation effectively upcycles mango kernel flour into a functional ingredient
|
Vilas-Franquesa, Arnau
|
|
|
206 |
C |
p.
|
article
|
| 33 |
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef
|
Dong, Fujia
|
|
|
206 |
C |
p.
|
article
|
| 34 |
Genome characterization of Leuconostoc pseudomesenteroides UTNElla29 isolated from Morus nigra (L.) fruits: A promising exopolysaccharides producing strain
|
Tenea, Gabriela N.
|
|
|
206 |
C |
p.
|
article
|
| 35 |
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life
|
Alwazeer, Duried
|
|
|
206 |
C |
p.
|
article
|
| 36 |
Immobilized Burkholderia cepacia lipase and its application in selective enrichment of EPA by hydrolysis of fish oil
|
Liu, Renbin
|
|
|
206 |
C |
p.
|
article
|
| 37 |
Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie
|
del Carmen Razola-Díaz, María
|
|
|
206 |
C |
p.
|
article
|
| 38 |
Inactivation of Cronobacter sakazaki by phloretin: Molecular insights into targeting SdiA and practical applications
|
Cao, Yifang
|
|
|
206 |
C |
p.
|
article
|
| 39 |
Influence of X-ray irradiation on quality and core microbiological characteristics of chilled chicken meat
|
Gao, Wenxuan
|
|
|
206 |
C |
p.
|
article
|
| 40 |
Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer
|
Botella-Martínez, Carmen
|
|
|
206 |
C |
p.
|
article
|
| 41 |
Integrated simulation method construction and process optimization for hot air drying of shiitake mushrooms
|
Sun, Dongliang
|
|
|
206 |
C |
p.
|
article
|
| 42 |
Intelligent pH-sensitive tragacanth gum-pectin nanofiber mats encapsulating Althaea officinalis extract and chitin nanowhiskers to track the freshness of chicken fillets
|
Khazaei, Fatemeh
|
|
|
206 |
C |
p.
|
article
|
| 43 |
Lactic acid bacteria with weak post-acidification potential applied for low-salt paocai fermentation: A perspective from screening to molecular mechanism
|
Liu, Zhenyu
|
|
|
206 |
C |
p.
|
article
|
| 44 |
Lipidomics reveals quality deterioration and fungal succession of rice under different humidity and brown rice rates
|
Wang, Ting
|
|
|
206 |
C |
p.
|
article
|
| 45 |
Metric-based meta-learning combined with hyperspectral imaging for rapid detection of adulteration in domain-shifted camel milk powder
|
Ruan, Shiwei
|
|
|
206 |
C |
p.
|
article
|
| 46 |
Microbiota modulatory properties of novel non-digestible xylitol-derived galacto-oligosaccharides and non-digestible lactulose derived carbohydrate mixtures
|
Calvete-Torre, Inés
|
|
|
206 |
C |
p.
|
article
|
| 47 |
Nontargeted metabolomics reveals dynamic changes in the quality of fresh yak meat during ice-temperature preservation
|
Fu, Zheng-Xu
|
|
|
206 |
C |
p.
|
article
|
| 48 |
Oxidative degradation and detoxification of multiple mycotoxins using a dye-decolorizing peroxidase from the white-rot fungus Bjerkandera adusta
|
Shao, Huimin
|
|
|
206 |
C |
p.
|
article
|
| 49 |
Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt
|
Karabín, Marcel
|
|
|
206 |
C |
p.
|
article
|
| 50 |
Quality correlation network analysis between the multiscale microstructure, physicochemical properties of sweetpotato starch, cooking properties, and textural properties of sweetpotato starch noodles
|
Ma, Chen
|
|
|
206 |
C |
p.
|
article
|
| 51 |
Rapid detection of Salmonella typhimurium in food samples using electrochemical sensor
|
Wang, Yimin
|
|
|
206 |
C |
p.
|
article
|
| 52 |
Rapid identification of Bacteroides dorei using novel specific target revealed by pan-genome analysis and its application in food
|
Xie, Zhiqing
|
|
|
206 |
C |
p.
|
article
|
| 53 |
Salicylic acid inhibition on browning of fresh-cut taro by regulating phenolic compounds and active oxygen metabolism
|
Lin, Desheng
|
|
|
206 |
C |
p.
|
article
|
| 54 |
Set yogurt incorporated with insoluble dietary fiber maintains non-sedimentation: Combined alkaline hydrogen peroxide modification and high-pressure homogenization process
|
Song, Zhiqiang
|
|
|
206 |
C |
p.
|
article
|
| 55 |
Tailoring oil blends for specific purposes: A study on nutritional and antioxidant properties of soybean oil mixed with corn, sunflower, and flaxseed oils
|
Chang, Kairui
|
|
|
206 |
C |
p.
|
article
|
| 56 |
The chemical, antioxidant and sensorial properties of milk and plant based kombucha analogues
|
Czarnowska-Kujawska, Marta
|
|
|
206 |
C |
p.
|
article
|
| 57 |
The responses of fermentation characteristics and microbial community structure and co-occurrence network to molasses and Lacticaseibacillus casei additions during anaerobic fermentation of Caragana korshinskii
|
Wu, Baiyila
|
|
|
206 |
C |
p.
|
article
|
| 58 |
Thermodynamic approach on water vapor sorption of Curcuma longa L. flour
|
Siqueira-de-Lima, Maria
|
|
|
206 |
C |
p.
|
article
|
| 59 |
Ultra-high pressure homogenization does not impair the in vitro digestibility of egg yolk granule proteins
|
Gaillard, Romuald
|
|
|
206 |
C |
p.
|
article
|
| 60 |
Utilizing wasserstein generative adversarial networks for enhanced hyperspectral imaging: A novel approach to predict soluble sugar content in cherry tomatoes
|
Cui, Jiarui
|
|
|
206 |
C |
p.
|
article
|
Journal description