Journal of food science

Keyphrases

Publications

volume 89, number 7, 2024

J Cooney, T Kennedy, Luciana Monteiro, Silvana Martini
Flow properties of single origin chocolates: Effect of product formulation and particle size. Journal of food science 89 (7) (2024)
Xiuli Wu, Mengyang Wang, Rui Liu, Xinzhu Miao, Jinliang Liu
Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility. Journal of food science 89 (7) (2024)
Ming-Yang Ma, Fei-Yang Wu, Yun-Peng Xu, Guang-Qing Mu, Fang Qian, Xue-Mei Zhu
Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking. Journal of food science 89 (7) (2024)
Richard W Hartel
Announcing the 2024 Winner of the Kroger Outstanding Reviewer Award. Journal of food science 89 (7) (2024)
Bhagavathi Sundaram Sivamaruthi, Natarajan Sisubalan, Periyanaina Kesika, Indrajith Sureka, Chaiyavat Chaiyasut
A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms. Journal of food science 89 (7) (2024)
Jing Tan, Hongwei Cao, Xiaoxue Wang, Sen Li, Hongdong Song, Kai Huang, Yu Zhang, Jun Lu, Xiao Guan
Insight into the mechanism of the aggregation behavior of wheat protein modulated by l-lysine under microwave irradiation. Journal of food science 89 (7) (2024)
Min Xu, Adria Nirere, Keza Dominique Dusabe, Zhong Yuhao, Guverinoma Adrien
Rapid and nondestructive watermelon (Citrullus lanatus) seed viability detection based on visible near-infrared hyperspectral imaging technology and machine learning algorithms. Journal of food science 89 (7) (2024)
Xiaomei Long, Rong Li, Jianxing Gu, Lijun Zhang, Shuang Guo, Yidan Fan, Yuan Fan, Peifang Zhu
Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions. Journal of food science 89 (7) (2024)
Mehrsa Emkani, Karine Gourrat, Bonastre Oliete, Rémi Saurel
Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation. Journal of food science 89 (7) (2024)
Xinying Liu, David F Fletcher, Lorenzo Pastrana
A review of the use of numerical analysis in stomach modeling. Journal of food science 89 (7) (2024)

volume 89, number 8, 2024

Elif Seyma Bagdat, Gozde Kutlu, Fatih Tornuk
The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage. Journal of food science 89 (8) (2024)
Louise Manning
Responsible innovation: Mitigating the food safety aspects of cultured meat production. Journal of food science 89 (8) (2024)
Caleb E Wagner, Girish M Ganjyal
Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs. Journal of food science 89 (8) (2024)
Qiao Qing Low Bernice, Wai Ting Chong, R C N Thilakarathna, Shi Cheng Tong, Teck-Kim Tang, Eng-Tong Phuah, Yee Ying Lee
Palm-based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine-like reduced fat spread as fat replacer. Journal of food science 89 (8) (2024)
Muktabai Dinesh Wagh, Mohammed Shafiq Alam, Tapas Roy, Satish Kumar Gupta
Infusion of active compound into sliced button mushrooms through vacuum impregnation to improve functionality: Comparing response surface methodology and artificial neural network. Journal of food science 89 (8) (2024)
Cíntia Tomaz Santʼ Ana, Jaehyun Ju, Frederico Augusto Ribeiro de Barros, Kee-Hong Kim
Macauba (Acrocomia aculeata) pulp oil reduces fat accumulation and enhances the lifespan of Caenorhabditis elegans at low temperatures via fat-1- and fat-7-dependent pathway. Journal of food science 89 (8) (2024)
Jiwon Seo, Chanhyeok Jeong, Won Jo Choi, Jung Han Yoon Park, Chang Hyung Lee, Ki Won Lee
Photoprotective activities of Capsosiphon fulvescens in UVB-induced SKH-1 mice and human keratinocytes. Journal of food science 89 (8) (2024)
Xin Wang, Mengyuan Yang, Ying Shen, Yipeng Zhang, Weiye Xiu, Shiyou Yu, Yongqiang Ma
Structural characterization and hypoglycemic effect of polysaccharides of Polygonatum sibiricum. Journal of food science 89 (8) (2024)
Jinjing Chen, Wanting Zhang, Yiming Chen, Meng Li, Chang Liu, Xiuli Wu
Effect of glycosylation modification on structure and properties of soy protein isolate: A review. Journal of food science 89 (8) (2024)
Mackenzie Gorman, Laura Baxter, Kaitlyn Frampton, Tanvi Dabas, Rachael Moss, Matthew B McSweeney
An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap. Journal of food science 89 (8) (2024)
Yao Liu, Huanhuan Ren, Kehu Li
Litsea cubeba essential oil: Extraction, chemical composition, antioxidant and antimicrobial properties, and applications in the food industry. Journal of food science 89 (8) (2024)
Yijiao Wu, Pei Xu, Xianping Qiu, Yichen Mao, Jianshen Yu, Lei Tian, Yanzhong Li, Juan Zhang, Xiangting Zhu, Ying Liu, Hongguang Shang, Tong-Wei Guan
Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu. Journal of food science 89 (8) (2024)
Melissa Cravero, Jean Ruelle, Saskia Bindschedler, Stefan Emler, Pilar Junier
Using a Centroid-based approach for a reliable identification of morels (Morchella spp.): A case study for food authentication. Journal of food science 89 (8) (2024)
Liyixia Zhang, Qianqian Peng, Jingjing Chen
Effect of dry- and moist-heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate. Journal of food science 89 (8) (2024)
Eystein Oveland, Annbjørg Bøkevoll, Pedro Araujo, Gro-Ingunn Hemre
Frozen storage procedures for salmon and plaice samples: Nutrient composition and implications for preservation. Journal of food science 89 (8) (2024)
Lingzhu Deng, Qiong Chen, Jae-Bom Ohm, Shahidul Islam, Jiajia Rao, Zhao Jin, Minwei Xu
Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling. Journal of food science 89 (8) (2024)
Xinzhu Lu, Peng Gao, Yaru Lv, Yu Zhang, Fengjun Wang
Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes. Journal of food science 89 (8) (2024)
Lourdes Moyano, M Ángeles Varo, Lázaro Núñez, Azahara López-Toledano, María P Serratosa
Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS-TD-GC-MS. Journal of food science 89 (8) (2024)
Qiao Qing Low Bernice, Wai Ting Chong, R C N Thilakarathna, Shi Cheng Tong, Teck-Kim Tang, Eng-Tong Phuah, Yee Ying Lee
Palm-based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine-like reduced fat spread as fat replacer. Journal of food science 89 (8) (2024)
Justin Gaiser, John E Hayes
Fat, protein, and temperature each contribute to reductions in capsaicin oral burn. Journal of food science 89 (8) (2024)
Esmail M El-Fakharany, Wafaa B Elsharkawy, Yousra A El-Maradny, Hamada El-Gendi
Moringa oleifera seed methanol extract with consolidated antimicrobial, antioxidant, anti-inflammatory, and anticancer activities. Journal of food science 89 (8) (2024)
Bryan Michael L Pepito, Carolyn F Ross
Identifying desirable attributes in dairy-rich breakfast and desserts for older adults. Journal of food science 89 (8) (2024)
Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, Marcin Kurek
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective. Journal of food science 89 (8) (2024)
Aikaterini Spanou, Alexios Efstathios Tzamarias, Dimitrios Ladakis, Apostolis Koutinas, Theofania N Tsironi
In-package cold atmospheric plasma processing for shelf-life extension of gilthead seabream (Sparus aurata) fillets. Journal of food science 89 (8) (2024)
Zebin Zou, Yulan Deng, Jingru Liao, Weili Chen, Chenhao Lyu, Pan Li, Bing Du, Kexian Qiu
Safety assessment of enzymatically converted chicken bile as a novel food material: Genotoxicity, teratogenicity, and acute and subchronic toxicity studies. Journal of food science 89 (8) (2024)
Jinqiang Liao, Yujing Zhang, Zeyuan Deng, Hong-Yan Li, Bing Zhang
Characterization of the covalent binding of cyanidin-3-glucoside to bovine serum albumin and its inhibition mechanism for advanced nonenzymatic glycosylation reactions. Journal of food science 89 (8) (2024)
Yaxin Li, Zheng Zhou, Qi Wu, Baoguo Chen, Shuhong Ye, Yuna Cui, Yan Ding
Untargeted metabolomics combined with vitro antioxidant to comprehensively evaluate the effect of sodium sulfite immersion on the holistic quality of mung bean sprouts. Journal of food science 89 (8) (2024)
Ping Li, Zhengang Li, Qixiu Sun, Wei Zhang, Xine Huang, Mohan Si, Xinjun Du, Shuo Wang
Protective effect and mechanism of Lycium ruthenicum Murray anthocyanins against retinal damage induced by blue light exposure. Journal of food science 89 (8) (2024)
Sadiye Michel, Mustafa Bayram
Kinetics of chemical and color changes in wheat and water during atmospheric cooking as affected by the acidity, hardness, and iron content of water. Journal of food science 89 (8) (2024)
Jie Ren, Xiaoxue Li, Chenghu Dong, Pufan Zheng, Na Zhang, Haipeng Ji, Jinze Yu, Xiaohui Lu, Mo Li, Cunkun Chen, Liya Liang
Effect of ozone treatment on phenylpropanoid metabolism in harvested cantaloupes. Journal of food science 89 (8) (2024)
Huijuan Zhang, Rui Kang, Tiancong Song, Feiyue Ren, Jie Liu, Jing Wang
Advances in relieving exercise fatigue for curcumin: Molecular targets, bioavailability, and potential mechanism. Journal of food science 89 (8) (2024)
Sichun Chen, Songlei Wang
Assessment of comprehensive PAH index in roasted Tan lamb by two-dimensional correlation spectroscopy combined with hyperspectral imaging. Journal of food science 89 (8) (2024)
Airla Carla Pires de Siqueira, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Gomathi Rajkumar, Maria Terezinha Santos Leite Neta, Narendra Narain
Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma. Journal of food science 89 (8) (2024)
İbrahim Sani Özdemir, Emel Önder Firat, Tarık Özturk, Güray Zomp, Muhammet Arici
Geographical origin determination of the PDO hazelnut (cv. Giresun Tombul) by chemometric analysis of FT-NIR and Raman spectra acquired from shell and kernel. Journal of food science 89 (8) (2024)
Paula Giarolla Silveira, Jefferson Luiz Gomes Correa, Carlos Ramon de Paula Silva, Leandro Levate Macedo, William Silva Gonçalves, Irineu Petri Júnior
Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying. Journal of food science 89 (8) (2024)
Yuhao Xu, Pengle Cheng, Cun Zhang, Ying Huang
Temporal changes in Lycium barbarum fruit separation force and hardness during selective harvesting. Journal of food science 89 (8) (2024)
Pei Li, Zhaopeng Li, Yangting Hu, Zhiyou Niu, Zhenhe Wang, Hua Zhou, Xia Sun
Evaluation of fish meal freshness using a metal-oxide semiconductor electronic nose combined with the long short-term memory feature extraction method. Journal of food science 89 (8) (2024)
Wei Tang, Longfei Ye, Meizhu Guan, Jianfei He, Jianhua Liu, Peicheng Zhao
Effect of linolenic acid on triterpenoids production by the liquid fermentation of Antrodia cinnamomea. Journal of food science 89 (8) (2024)
Shuang Xian, Yanlan Li, Xingyan Liu, Guanghui Shen, Man Zhou, Meiliang Li, Xiaoyan Hou, Shanshan Li, Qingying Luo, Zhiqing Zhang, Anjun Chen
Impact of microorganisms on key processes of organic acid metabolism during the occurrence and disappearance of paocai pellicle. Journal of food science 89 (8) (2024)
Soo Min Baek, Sung-Il Ahn, Sang Hoon Lee, Jae-Mun Choi, Jiyoun Hong, Young Jun Kim, Bok Kyung Han
Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready-to-eat fresh-cut 'Fuji' apple (Malus domestica Borkh.) strains. Journal of food science 89 (8) (2024)