Sulfated Chinese yam polysaccharide exert anti‐inflammatory potential via MAPK/NF‐κB signaling pathways in a co‐culture system and LPS‐induced acute inflammatory mice model

2024-9-13

Characterization of cooked cheese flavor: Volatile components

2024-9-13

Evaluation of protein–polysaccharide interactions through ζ‐potential and particle size measurements to assess their functionality in wine

2024-9-13

Biofunctionality of a new vinegar rich in anthocyanin from red‐fleshed Niedzwetzky's apple: An ornamental plant

2024-9-13

The effect of cold plasma treatment on the fruit quality and aroma components of winter jujubes (<i>Ziziphus jujuba</i> Mill. ‘Dongzao’)

2024-9-11

Low‐calorie <scp>d</scp>‐allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake

2024-9-10

Development of a magnetic separation method for rapid isolation and enrichment of bacteria in raw pork using chitosan functionalized magnetic Fe₃O₄@MIL‐100(Fe) composites

2024-9-10

Short‐term germinated legume flours as functional ingredients in food products

2024-9-9

Comparative analysis of the nutritional composition and volatile compounds in male and female adults, nymphs, and molts of <i>Eupolyphaga sinensis</i> Walker

2024-9-8

Curcumin‐mediated photodynamic treatment to extend the postharvest shelf‐life of strawberries

2024-9-4

Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf‐life extension of bell peppers (<i>Capsicum annuum</i>)

2024-9-2

Effects of cholesterol‐lowering probiotic fermentation on the active components and in vitro hypolipidemic activity of sea buckthorn juice

2024-9-2

Industrial applications of selected <i>JFS</i> articles

2024-9-1

Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing

2024-9-1

Aggregated health risk assessment of perfluoroalkyl acids migrated from convenience food contact materials

2024-9-1

Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice

2024-9-1

Characterization of ultrasonic‐assisted antifungal film loaded with fermented walnut meal on <i>Rosa roxburghii</i> Tratt during near‐freezing temperature storage

2024-9-1

Aqueous ozone effects on wheat gluten: Yield, structure, and rheology

2024-9-1

Efficacy of <i>Lacticaseibacillus paracasei</i> fermented milk on a model of constipation induced by loperamide hydrochloride in BALB/c mice

2024-9-1

Curcumin‐ and quercetin‐functionalized polypropylene membranes as active food packaging material

2024-9-1

Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods

2024-9-1

Sulforaphane nanoparticles coated with zein‐propylene glycol alginate attenuate <i>N</i>‐diethylnitrosamine‐induced liver injury in mice

2024-9-1

Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations

2024-9-1

Effect of packaging label color on consumer perception of Greek protected designation of origin table olives “Kalamata”

2024-9-1

Issue Information

2024-9-1

Consumers’ familiarity with wine increased their acceptance of pasta sauce containing grape pomace

2024-9-1

Consumers’ familiarity level shapes motives and contexts for preparing and consuming dishes

2024-8-31

Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity

2024-8-31

Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteria

2024-8-29

Comparative analysis of the qualities of traditional and sous‐vide marinated duck drumsticks

2024-8-29

An innovative walnut cracker: Self‐grading and multi‐station extrusion mechanism with high efficiency

2024-8-27

Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation

2024-8-27

Evaluation of soybean oil‐wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids

2024-8-26

Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties

2024-8-26

Controlling the quality of <i>Patinopecten yessoensis</i> from the perspective of the ultrasound and ferulic acid influences

2024-8-26

Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes

2024-8-26

Effect of edible coating of gelatin‐sodium alginate with the addition of green tea (<i>Camellia sinensis</i>) extract on the characteristics of star fruit (<i>Averrhoa carambola L</i>.) during storage

2024-8-26

Understanding the oxidation of hemp seed oil and improving its stability by encapsulation into protein microcapsules

2024-8-26

Integrated transcriptomic and metabolomic analysis reveals the effects and potential mechanism of hydrogen peroxide on pigment metabolism in postharvest broccoli

2024-8-22

Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, haracterization, and controlled release

2024-8-22

Principles and challenges of whole cell microbial biosensors in the food industry

2024-8-22

Extension of shelf life of tomato (<i>Solanum lycopersicum</i> L.) by using a coating of polyhydroxybutyrate‐carboxymethyl cellulose‐pectin‐thymol conjugate

2024-8-22

Hot air–assisted radio frequency drying of orange slices: Drying behavior and product quality

2024-8-22

Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness

2024-8-22

A recoverable hydrophilic deep eutectic solvent for efficient extraction of polyphenolic compounds from raspberry root

2024-8-21

Growth, persistence and toxin production of pathogenic bacteria in plant‐based drinking milk alternatives

2024-8-21

Incorporating whole soybean pulp into wheat flour for nutrient‐enriched steamed bread: Exploring the impact on physical and nutritional characteristics

2024-8-21

Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchi

2024-8-21

Anti‐inflammatory and anti‐hyperglycemia effects of mealworm (<i>Tenebrio molitor</i> larvae) protein extracted by four methods: alkali, salt, enzyme, and screw press

2024-8-21

Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality

2024-8-21