Journal of Food Science / Institute of Food Technologists.

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Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu - Phytochemical and Health‐Beneficial Progress of Turnip (Brassica rapa) - Regional Pungency Degree in China and Its Correlation with Typical Climate Factors - Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks - A Novel Method for Generation of a Fingerprint Using Electronic Nose on the Example of Rapeseed Spoilage - Formation of Clusters in Whiskies During the Maturation Process - Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature - Improvement of Biological Activity of Morchella esculenta Protein Hydrolysate by Microwave‐Assisted Selenization - Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue - Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions - Characterization of Heat‐Induced Water Adsorption of Sea Cucumber Body Wall - Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index - Co‐Encapsulation of EGCG and Quercetin in Liposomes for Optimum Antioxidant Activity - Comprehensive Study of the Boundaries of Enterotoxin A Production and Growth of Staphylococcus aureus at Various Temperatures and Salt Concentrations - Predictive Modeling of the Effect of ε‐Polylysine Hydrochloride on Growth and Thermal Inactivation of Listeria monocytogenes in Fish Balls - Supplementation of Modified Mannitol‐Yolk‐Polymyxin B Agar with Cefuroxime for Quantitative Detection of Bacillus cereus in Food - Screening of Some Essential Oil Constituents as Potential Inhibitors of the ATP Synthase of Escherichia coli - Effects of Whole and Malted Quinoa Flour Addition on Gluten‐Free Muffins Quality -Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd - Antidiabetic Potential of Green Seaweed Enteromorpha prolifera Flavonoids Regulating Insulin Signaling Pathway and Gut Microbiota in Type 2 Diabetic Mice - Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages - Effect of Dietary Partial Hydrolysate of Phospholipids, Rich in Docosahexaenoic Acid‐Bound Lysophospholipids, on Lipid and Fatty Acid Composition in Rat Serum and Liver - Occurrence of Heterocyclic Amines in Commercial Fast‐Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds - Industrial Applications of Selected JFS Articles - How Can the Value and Use of Egg Yolk Be Increased? - Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces - Ultrasound‐Assisted Extraction of Chitosan from Squid Pen: Molecular Characterization and Fat Binding Capacity - Identification of Polyphenols, Glycoalkaloids, and Saponins in Solanum scabrum Berries Using HPLC‐UV/Vis‐MS - Comparative Proteomics of Whey and Milk Fat Globule Membrane Proteins of Guanzhong Goat and Holstein Cow Mature Milk - Dynamic Detection of Biogenic Amines as a Quality Indicator and Their Relationship with Free Amino Acids Profiles in Large Yellow Croaker (Pseudosciaena crocea) - Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method - Effects on Surface and Physicochemical Properties of Dielectric Barrier Discharge Plasma‐Treated Whey Protein Concentrate/Wheat Cross‐Linked Starch Composite Film - Coordination of Fe(II) to Eugenol to Engineer Self‐Assembled Emulsions by Rice Proteins for Iron Fortification - Extrusion of a Curcuminoid‐Enriched Oat Fiber‐Corn‐Based Snack Product - Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting - Development of Protein‐Based High‐Oxygen Barrier Films Using an Industrial Manufacturing Facility - Determination of Antifungal Effect of Edible Coatings Containing Williopsis saturnus var. saturnus Against Yeast and Mold Growth on Kashar Cheese - CRISPR‐Based Subtyping Using Whole Genome Sequence Data Does Not Improve Differentiation of Persistent and Sporadic Listeria monocytogenes Strains - Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology - Kaempferia parviflora Ethanol Extract, a Peroxisome Proliferator‐Activated Receptor γ Ligand‐binding Agonist, Improves Glucose Tolerance and Suppresses Fat Accumulation in Diabetic NSY Mice - Fermentation Improves the Preventive Effect of Soybean Against Bone Loss in Senescence‐Accelerated Mouse Prone 6 - Ethanol Extract of Chinese Propolis Attenuates Early Diabetic Retinopathy by Protecting the Blood–Retinal Barrier in Streptozotocin‐Induced Diabetic Rats -Analysis of Triphenylmethane Dye Residues and their Leuco‐Forms in Frozen Fish by LC‐MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal - Teaching the Peer‐Reviewed Publishing Process - Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses - Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market‐Types - Portable NIR Spectrometer for Prediction of Palm Oil Acidity - Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies - Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace‐Solid‐Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis - Determination of Peptide Profile Consistency and Safety of Collagen Hydrolysates as Quality Attributes - Ostwald Ripening Rate of Orange Oil Emulsions: Effects of Molecular Structure of Emulsifiers and Their Oil Composition - Antioxidant and Antiproliferative Activities of Modified Polysaccharides Originally Isolated from Morchella Angusticepes Peck - Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early‐Stage Germination - Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment - In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay - Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry - Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering - Adhesion of Bread Dough to Solid Surfaces Under Controlled Heating: Balance Between the Rheological and Interfacial Properties of Dough - Effects of Controlled Relative Humidity Storage on Moisture Sorption and Amylopectin Retrogradation in Gelatinized Starch Lyophiles - Polydimethylsiloxane Replicas Efficacy for Simulating Fresh Produce Surfaces and Application in Mechanistic Study of Colloid Retention - A Fluorescence‐based Method for Estimation of Oxygen Barrier Properties of Microspheres - Preparation, Optimization, and Characterization of Natural Apple Essence‐Loaded Liposomes - Molecular Characterization and Toxin Profiles of Bacillus spp. Isolated from Retail Fish and Ground Beef - Thermal Inactivation Kinetics of Tulane Virus in Cell‐Culture Medium and Spinach - Brettanomyces Spoilage in Albanian Wines Assessed by Culture‐Dependent and Culture‐Independent Methods - Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production - The Role of Solid Support Bound Metal Chelators on System‐Dependent Synergy and Antagonism with Nisin - Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta - Response to Acid Adaptation in Salmonella enterica Serovar Enteritidis - Beverage Complexity Yields Unpredicted Power Results for Seven Discrimination Test Methods - Capturing and Explaining Sensory Differences among Organically Grown Vegetable‐Soybean Varieties Grown in Northern California - Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies - Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis - Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood - Fatty Acid Profiles of Triacylglycerols and Phospholipids of Sea‐Cage Cultured Trachinotus blochii: A Comparative Study of Head, Viscera, Skin, Bone, and Muscle - Acrylamide Content of Experimental and Commercial Flatbreads - Purification, Characterization, and Bioactivities of Polyphenols from Platycladus orientalis (L.) Franco - The Alternate Consumption of Quercetin and Alliin in the Traditional Asian Diet Reshaped Microbiota and Altered Gene Expression of Colonic Epithelial Cells in Rats - Chronic Oral Administration of Tenebrio molitor Extract Exhibits Inhibitory Effect on Glucocorticoid Receptor Overexpression in the Hippocampus of Ovariectomy‐Induced Estrogen Deficient Mice - Occurrence and Safety Evaluation of Ochratoxin A in Cereal‐based Baby Foods Collected from Iranian Retail Market - A Preliminary Investigation of Naturally Occurring Aluminum in Grains, Vegetables, and Fruits from Some Areas of China and Dietary Intake Assessment.

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