| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acacia gum candy with Limosilactobacillus reuteri and lemongrass essential oil: Effect of storage time on physicochemical characteristics and probiotic survival
|
do Nascimento, Rodolfo Ricken
|
|
|
56 |
C |
p.
|
article
|
| 2 |
A comprehensive review on artificial intelligence assisted technologies in food industry
|
Thapa, Arzoo
|
|
|
56 |
C |
p.
|
article
|
| 3 |
A comprehensive study of diverse techniques for enhanced physicochemical and structural properties of bio-calcium from hybrid catfish bone
|
Sriket, Chodsana
|
|
|
56 |
C |
p.
|
article
|
| 4 |
Active and intelligent packaging films based on PVA/Chitosan/Zinc oxide nanoparticles/Sweet purple potato extract as pH sensing and antibacterial wraps
|
Jayakumar, Aswathy
|
|
|
56 |
C |
p.
|
article
|
| 5 |
Advanced separation of phytochemical and bioactive attributes from various morphological components of sugar maple (Acer saccharum) tree
|
Yeasmen, Nushrat
|
|
|
56 |
C |
p.
|
article
|
| 6 |
Advances in intelligent detection, monitoring, and control for preserving the quality of fresh fruits and vegetables in the supply chain
|
Zhong, Xiaolong
|
|
|
56 |
C |
p.
|
article
|
| 7 |
Agave waste as a source of prebiotic polymers: Technological applications in food and their beneficial health effect
|
Márquez-Rangel, Isabel
|
|
|
56 |
C |
p.
|
article
|
| 8 |
A ketogenic diet pattern during lactation increases visceral fat, glucose, and cholesterol levels and reduces beneficial fecal bacteria in dams and offspring
|
Dantas Alves, Jakssuel Sebastion
|
|
|
56 |
C |
p.
|
article
|
| 9 |
Allergenic risk assessment of enolase leaked from Saccharomyces cerevisiae under pressurization
|
Jia, Chengli
|
|
|
56 |
C |
p.
|
article
|
| 10 |
Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough
|
Du, Chaodong
|
|
|
56 |
C |
p.
|
article
|
| 11 |
An acidic heteropolysaccharide rich in galactose and arabinose derived from ginger: Structure and dynamics
|
Lin, Xiao-tong
|
|
|
56 |
C |
p.
|
article
|
| 12 |
Analysis of the effect of rice wine koji on the fermentation quality of rice wine based on high-depth sequencing
|
Wang, Yurong
|
|
|
56 |
C |
p.
|
article
|
| 13 |
An effect-based approach to identify α-amylase inhibitors from the essential oil of Zingiber officinale rhizome: Experimental and computational studies
|
Nickavar, Bahman
|
|
|
56 |
C |
p.
|
article
|
| 14 |
An effective strategy of designing “turn on” mode-based lateral flow chromatography for rapid detection of aflatoxin B1
|
Tang, Yunong
|
|
|
56 |
C |
p.
|
article
|
| 15 |
An intelligent mushroom strain selection model based on their quality characteristics
|
Cervera-Gascó, Jorge
|
|
|
56 |
C |
p.
|
article
|
| 16 |
An investigation of the performance of polyamide membrane for the concentration of pomegranate and effect on the physical and sports health of patients with physical weakness: A novel study
|
Han, Lei
|
|
|
56 |
C |
p.
|
article
|
| 17 |
A novel alcalase-hydrolyzed soybean meal hydrolysates prepared using by-product material: Structure, function property, sensory property, and biological activity
|
Zhang, Xiaoying
|
|
|
56 |
C |
p.
|
article
|
| 18 |
A novel inhibitor study on peroxidase activity in the presence of caffeic acid: An in vitro and in silico mechanism research
|
Bayrakdar, Alpaslan
|
|
|
56 |
C |
p.
|
article
|
| 19 |
A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties
|
Tang, Jian
|
|
|
56 |
C |
p.
|
article
|
| 20 |
Anti-acetylcholinesterase mechanism of kaempferol and its synergistic effect with galanthamine hydrobromide
|
Shi, Wenli
|
|
|
56 |
C |
p.
|
article
|
| 21 |
Antifungal mechanism of Bacillus amyloliquefaciens SC-B15 and its application in cereal mildewproof and grape preservation
|
Zhao, Zitong
|
|
|
56 |
C |
p.
|
article
|
| 22 |
Anti-inflammatory effects of dietary β-Casein peptides and its peptide QEPVL in a DSS-induced inflammatory bowel disease mouse model
|
Liu, Tong
|
|
|
56 |
C |
p.
|
article
|
| 23 |
Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile
|
Martínez-Mendoza, B.I.
|
|
|
56 |
C |
p.
|
article
|
| 24 |
Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil
|
Rahmani-Manglano, Nor E.
|
|
|
56 |
C |
p.
|
article
|
| 25 |
Applications of magnetic nanomaterials in the fabrication of lateral flow assays toward increasing performance of food safety analysis: Recent advances
|
Althomali, Raed H.
|
|
|
56 |
C |
p.
|
article
|
| 26 |
Aroma characteristics and odor source analysis of roasted Xinjiang thin-shell walnuts (Juglans regia L.) by using multivariate statistical analysis
|
Pei, Hui
|
|
|
56 |
C |
p.
|
article
|
| 27 |
Artemisia selengensis Turcz. leaves extract ameliorates hyperuricemia in mice by inhibiting hepatic xanthine oxidase activity, modulating renal uric acid transporters, and improving metabolic disorders
|
Xiang, Lin
|
|
|
56 |
C |
p.
|
article
|
| 28 |
Arthrospira cell residue valorization: A study on protein hydrolysate production by limited enzymatic hydrolysis
|
Ouyang, Kefan
|
|
|
56 |
C |
p.
|
article
|
| 29 |
A study on pH-mediated variations and differences in the structure and function of hemp seed albumin, globulin, and protein isolate
|
Xu, Peng-Wei
|
|
|
56 |
C |
p.
|
article
|
| 30 |
‘Ataulfo’ mango (Mangifera indica) bars mitigate colon inflammation and modulate intestinal microbiota in DSS-induced colitis in a mouse model
|
Gutiérrez-Sarmiento, Wilbert
|
|
|
56 |
C |
p.
|
article
|
| 31 |
Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing
|
Bationo, Fabrice
|
|
|
56 |
C |
p.
|
article
|
| 32 |
Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies
|
Xiang, Longbei
|
|
|
56 |
C |
p.
|
article
|
| 33 |
Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type
|
Fernández-López, Juana
|
|
|
56 |
C |
p.
|
article
|
| 34 |
Bioproduction of high-allulose-fructose syrup from d-glucose catalyzed by recombinant E. coli co-expressing glucose isomerase and d-allulose 3-epimerase
|
Wen, Xin
|
|
|
56 |
C |
p.
|
article
|
| 35 |
Biotransformation approaches using solid-state fermentation and germination with high-intensity ultrasound to produce added-value hemp protein nanoaggregates
|
Karabulut, Gulsah
|
|
|
56 |
C |
p.
|
article
|
| 36 |
Brassica juncea seeds and seedlings are potential functional foods with diverse active myrosinases
|
Sougrakpam, Yaiphabi
|
|
|
56 |
C |
p.
|
article
|
| 37 |
Brewing-related genes annotation of Bacillus velezensis CS1.10S isolated from traditional moromi and its effects on promoting soy sauce fermentation
|
Bai, Lijun
|
|
|
56 |
C |
p.
|
article
|
| 38 |
Bubble cavity for ethylene encapsulation based on starch-fatty acid salt complex
|
Liu, Zhanpeng
|
|
|
56 |
C |
p.
|
article
|
| 39 |
Capsaicin ameliorates myocardial injury in diabetic rats via upregulating Nrf-2, HO-1 and iNOS tissue concentrations besides normalizing the distribution of structural proteins desmin and α-SMA
|
Mansouri, Rasha A.
|
|
|
56 |
C |
p.
|
article
|
| 40 |
Carbon dot-based antimicrobial photosensitizer: Synthesis, characterization and antimicrobial performance against food borne pathogens
|
Divsalar, Elahe
|
|
|
56 |
C |
p.
|
article
|
| 41 |
Carcass meat quality, volatile compound profile, and gene expression in Tan sheep under different feeding regimes
|
Zhao, Xingang
|
|
|
56 |
C |
p.
|
article
|
| 42 |
Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria
|
Wang, Juyuan
|
|
|
56 |
C |
p.
|
article
|
| 43 |
Changes in phytochemical profiles, relevant enzyme activity and antioxidant capacity of different germinated maize varieties
|
Lu, Yizhu
|
|
|
56 |
C |
p.
|
article
|
| 44 |
Changes in the chemical profile and bioactive potentialities of Kombucha fermented Salvia aegyptiaca tea
|
Reguigui, Amira
|
|
|
56 |
C |
p.
|
article
|
| 45 |
Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation
|
Liu, Shuai
|
|
|
56 |
C |
p.
|
article
|
| 46 |
Characteristics of four yeasts and the effects of yeast diversity on the fermentation of baijiu
|
Yan, Chunyue
|
|
|
56 |
C |
p.
|
article
|
| 47 |
Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae
|
Li, Congmiao
|
|
|
56 |
C |
p.
|
article
|
| 48 |
Characterization, in-vitro digestion, antioxidant, anti-hyperlipidemic and antibacterial activities of Zanthoxylum bungeanum Maxim essential oil nano-emulsion
|
Li, Qiao
|
|
|
56 |
C |
p.
|
article
|
| 49 |
Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry
|
Rao, Wenjun
|
|
|
56 |
C |
p.
|
article
|
| 50 |
Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin
|
Wang, Dingyuan
|
|
|
56 |
C |
p.
|
article
|
| 51 |
Characterization of volatile components of microwave dried perilla leaves using GC–MS and E-nose
|
Jin, Guangyuan
|
|
|
56 |
C |
p.
|
article
|
| 52 |
Chemical composition and anti-radical properties of coffee cherry cultivated in Mediterranean climate
|
Di Stefano, Vita
|
|
|
56 |
C |
p.
|
article
|
| 53 |
Cinnamon essential oil based on NLRP3 inflammasome and renal uric acid transporters for hyperuricemia
|
Wang, Xuan
|
|
|
56 |
C |
p.
|
article
|
| 54 |
Cinnamon essential oil Pickering emulsions: Stabilization by bacterial cellulose nanofibrils and applications for active packaging films
|
Qin, Xiaotong
|
|
|
56 |
C |
p.
|
article
|
| 55 |
Coating carboxymethylpachymaran (CMP) on bovine serum albumin (BSA) nanoparticles for the encapsulation and oral delivery of curcumin
|
Wang, Lan
|
|
|
56 |
C |
p.
|
article
|
| 56 |
Coffee authentication via targeted metabolomics and machine learning: Unveiling origins and their discriminating biochemicals
|
Aurum, Fawzan Sigma
|
|
|
56 |
C |
p.
|
article
|
| 57 |
Combination of galacto-oligosaccharides and wheat peptides synergistically relieved constipation via regulating water transport, gut barrier, inflammation and gut microbiota
|
Shen, Fei
|
|
|
56 |
C |
p.
|
article
|
| 58 |
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
|
Qin, Xiaoting
|
|
|
56 |
C |
p.
|
article
|
| 59 |
Comparative analysis of different rice substrates for solid-state fermentation by a citrinin-free Monascus purpureus mutant strain with high pigment production
|
Wang, Yaxu
|
|
|
56 |
C |
p.
|
article
|
| 60 |
Comparative analysis of metabolome and transcriptome in the fruits and leaves of Elaeocarpus braceanus
|
Wang, Yuchen
|
|
|
56 |
C |
p.
|
article
|
| 61 |
Comparative genomics of Lactobacillus johnsonii reveals extensive intraspecific genetic variation
|
Chen, Kexue
|
|
|
56 |
C |
p.
|
article
|
| 62 |
Comparative metabolomics analysis of the fermented plant-based meat analogue of soybean proteins
|
Lou, Jiamiao
|
|
|
56 |
C |
p.
|
article
|
| 63 |
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages
|
Liu, Shuxun
|
|
|
56 |
C |
p.
|
article
|
| 64 |
Comparison of prebiotic activity of dietary sialoglycoprotein and N-acetylneuraminic acid: Sialylation is a key factor
|
Wu, Jianrong
|
|
|
56 |
C |
p.
|
article
|
| 65 |
Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria
|
Masiá, Carmen
|
|
|
56 |
C |
p.
|
article
|
| 66 |
Comprehensive assessment of peptide derived from pig spleen: Preparation, bioactivity and structure-activity relationships
|
Liu, Chao
|
|
|
56 |
C |
p.
|
article
|
| 67 |
Comprehensive characterization of theabrownin polymer structure in Tibetan tea
|
Li, Weili
|
|
|
56 |
C |
p.
|
article
|
| 68 |
Comprehensive review on the nutritional and therapeutic value of banana by-products and their applications in food and non-food sectors
|
Choudhury, Nitamani
|
|
|
56 |
C |
p.
|
article
|
| 69 |
Conceptualizing ‘food parcel for colon microbes' designed for delivering to human colon which assists the growth of the probiotics there: An exploratory in vitro study with Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB-12
|
Wang, Ni
|
|
|
56 |
C |
p.
|
article
|
| 70 |
Controlled release mechanism of thymol loaded into mesoporous silica nanoparticles for active packaging films
|
Cui, Yingjun
|
|
|
56 |
C |
p.
|
article
|
| 71 |
Corn (Zea mays L.) arabinoxylan to expand the portfolio of dietary fibers
|
Boukid, Fatma
|
|
|
56 |
C |
p.
|
article
|
| 72 |
Correlation analysis on the quality indicators of intensified dry-aged beef and microbial succession during fermentation
|
Cheng, Yuliang
|
|
|
56 |
C |
p.
|
article
|
| 73 |
Correlation between microbial communities and volatile flavor compounds in the fermentation of new pickle fermentation broth
|
Xing, Yage
|
|
|
56 |
C |
p.
|
article
|
| 74 |
Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi
|
Lan, Lin
|
|
|
56 |
C |
p.
|
article
|
| 75 |
Corrigendum to: Suitability in the microencapsulation of fish oil and in vitro bioaccessibility of OMEGA-3 fatty acids [Food Bioscience 55 (2023) 103027]
|
de-la-Haba, Francisco
|
|
|
56 |
C |
p.
|
article
|
| 76 |
Covalent modification using hemp seed polyphenols improves the structural and functional properties of the hemp seed globulin
|
Xu, Peng-Wei
|
|
|
56 |
C |
p.
|
article
|
| 77 |
CRISPR/Cas-based nanobiosensors: A reinforced approach for specific and sensitive recognition of mycotoxins
|
Haowei, Ma
|
|
|
56 |
C |
p.
|
article
|
| 78 |
Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota
|
Feng, Ran
|
|
|
56 |
C |
p.
|
article
|
| 79 |
Cyanidin-3-O-glucoside from blueberry anthocyanin extracts protects ARPE-19 cells against high glucose damage via REDD1/GSK3β pathway
|
Li, Rui
|
|
|
56 |
C |
p.
|
article
|
| 80 |
Cyclopropane fatty acid and accumulation of glutamate contributed to higher freeze-drying resistance for Bifidobacterium animalis than Bifidobacterium adolescentis
|
Zhou, Wenrui
|
|
|
56 |
C |
p.
|
article
|
| 81 |
d-allulose reduces postprandial glucose absorption in small intestine by competitive binding to glucose transport sites
|
Chen, Kuo
|
|
|
56 |
C |
p.
|
article
|
| 82 |
Data fusion of FT-NIR and ATR-FTIR spectra for accurate authentication of geographical indications for Gastrodia elata Blume
|
Zheng, Chuanmao
|
|
|
56 |
C |
p.
|
article
|
| 83 |
Deciphering the probiotic properties and safety assessment of a novel multi-stress-tolerant aromatic yeast Pichia kudriavzevii HJ2 from marine mangroves
|
Li, Yanmei
|
|
|
56 |
C |
p.
|
article
|
| 84 |
Degree of methylation: A key to the functional properties of low methylated pectin derived from pectin rich agrowaste
|
Kumar, Vinith
|
|
|
56 |
C |
p.
|
article
|
| 85 |
Demineralization enhances the physicochemical properties of hydrolyzed collagen powders derived from cannonball jellyfish (Stomolophus meleagris)
|
Chiarelli, Peter G.
|
|
|
56 |
C |
p.
|
article
|
| 86 |
Design and characterization of a solid-state fermented cacao pods and husk-based functional ingredient to potentially modulate circadian rhythm-associated proteins
|
Velásquez-Jiménez, Dafne
|
|
|
56 |
C |
p.
|
article
|
| 87 |
Determination of volatile compounds in different parts of grass carp using GC✕GC-MS combined with chemometrics
|
Zhao, Guoqiang
|
|
|
56 |
C |
p.
|
article
|
| 88 |
Development and characterization of novel Lycium barbarum seed oil-based oleogels and their application in functional chocolate
|
Zhu, Qing
|
|
|
56 |
C |
p.
|
article
|
| 89 |
Development and consumer acceptance testing of a honey-based beverage fermented by a multi-species starter culture
|
Eidt, Gustavo
|
|
|
56 |
C |
p.
|
article
|
| 90 |
Development of 3D-printable plant-based fat analogs utilizing coconut oil and glucomannan emulsion gels
|
Wen, Yaxin
|
|
|
56 |
C |
p.
|
article
|
| 91 |
Development of rapid on-site detection of Salmonella Enteritidis, S. Typhimurium, and S. Thompson in food samples using an ultrafast PCR system
|
Kim, Eiseul
|
|
|
56 |
C |
p.
|
article
|
| 92 |
Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity
|
Xiao, Hong
|
|
|
56 |
C |
p.
|
article
|
| 93 |
Dietary supplementation with American ginseng dietary fiber ameliorates intestinal mucosal barrier injury in immunosuppressed mice
|
Sha, Jiyue
|
|
|
56 |
C |
p.
|
article
|
| 94 |
Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
|
Xu, Na
|
|
|
56 |
C |
p.
|
article
|
| 95 |
Dissecting the in vitro fate of plant-derived bioactive encapsulated nanoparticles in lung diseases
|
Bani Saeid, Ayeh
|
|
|
56 |
C |
p.
|
article
|
| 96 |
Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation
|
Li, Qi
|
|
|
56 |
C |
p.
|
article
|
| 97 |
Dynamic changes of microbial communities during natural solid-state fermentation of soybean meal and isolation of dominant bacteria for peptide production
|
Liu, Dandan
|
|
|
56 |
C |
p.
|
article
|
| 98 |
East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects
|
Lin, Mengwei
|
|
|
56 |
C |
p.
|
article
|
| 99 |
Edible electrospun zein nanofibrous scaffolds close the gaps in biofilm formation ability between microorganisms
|
Hu, Meng-Xin
|
|
|
56 |
C |
p.
|
article
|
| 100 |
Editorial Board
|
|
|
|
56 |
C |
p.
|
article
|
| 101 |
Effect of brine fermentation on nitrogen metabolism and microbial community of Allium chinense bulbs and identification of lactic acid bacteria with nitrite degradation function
|
Hou, Xiaoyi
|
|
|
56 |
C |
p.
|
article
|
| 102 |
Effect of burdock on the regulation of gut microbiota in hyperglycemic rats and its in vitro digestion and fermentation characteristics
|
Teng, Cong
|
|
|
56 |
C |
p.
|
article
|
| 103 |
Effect of coenzyme Q10 encapsulation with different sterols on stability, antioxidant activity, and cellular properties of nanoliposomes
|
Wang, Jia Ying
|
|
|
56 |
C |
p.
|
article
|
| 104 |
Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea
|
Zhou, Jinfeng
|
|
|
56 |
C |
p.
|
article
|
| 105 |
Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies
|
Lim, Woo Su
|
|
|
56 |
C |
p.
|
article
|
| 106 |
Effect of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin
|
Bian, Xiaofang
|
|
|
56 |
C |
p.
|
article
|
| 107 |
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
|
Karatepe, Pınar
|
|
|
56 |
C |
p.
|
article
|
| 108 |
Effect of heavy metal ions on rice protein fibrillation: Structure, morphology, and functionality
|
Li, Ting
|
|
|
56 |
C |
p.
|
article
|
| 109 |
Effect of lactic acid bacteria fermentation on extractable and non-extractable polyphenols of soybean milk: Influence of β-glucosidase and okara
|
Zhang, Jiaping
|
|
|
56 |
C |
p.
|
article
|
| 110 |
Effect of modified atmosphere packaging assisted cold plasma on performance of edible soybean protein isolate films
|
Li, Qi
|
|
|
56 |
C |
p.
|
article
|
| 111 |
Effect of protein extraction and fractionation of chia seeds grown in different locations: Nutritional, antinutritional and protein quality assessment
|
Wang, Yan
|
|
|
56 |
C |
p.
|
article
|
| 112 |
Effect of soaking and germination on grain matrix and glycaemic potential: A comparative study on white quinoa, proso and foxtail millet flours
|
Prasad, Priyanka
|
|
|
56 |
C |
p.
|
article
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Ultrafiltration fractionation of rice protein hydrolysates: Physicochemical properties and potential biological activities of different rice protein hydrolysate fractions
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Song, Ruiyu
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56 |
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Ultrasound-assisted enzymatic hydrolysis enhances anti-inflammatory and hypoglycemic activities of edible Bird's nest
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Tang, Pei Ling
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56 |
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p.
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Ultrasound-assisted glycation on ovalbumin fibrosis: A novel, efficient immobilization for lipase
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Zhang, Yixin
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56 |
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Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential
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Ferreira, Débora Pinhatari
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56 |
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p.
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Unveiling of the key pathway in flavor formation in fermented milk of Lactococcus lactis subsp. lactis via genomics and metabolomics
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Xia, Aonan
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56 |
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Use of electrochemical color index as emerging analytical method for evaluating the quality of Tequila 100% agave
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Warren-Vega, Walter M.
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56 |
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Utilization of lactobacilli extracts as antibacterial agent and to induce colorectal cancer cells apoptosis: Application in white soft cheese
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El-Ssayad, Mohamed F.
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56 |
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Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis
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Tang, Tiantian
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56 |
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Vitamin delivery systems by spray-drying encapsulation within plant protein-based carriers: A review
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Köprüalan Aydın, Özgün
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56 |
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Volatile organic compounds of Bacillus spp. as an emerging antifungal resource play a significant role in fruit postharvest disease control
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Ling, Lijun
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56 |
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Wine quality assessment for Shiraz vertical vintages based on digital technologies and machine learning modeling.
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Harris, Natalie
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56 |
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ZNF1 up-regulation improves aroma profile by activating carbohydrate metabolism-associated pathways in Saccharomyces cerevisiae WFC-SC-071
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Liu, Liang
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