Journal of Food Science / Institute of Food Technologists.

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Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications - The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material - Investigation of the Antibacterial Activity and Subacute Toxicity of a Quercus crassifolia Polyphenolic Bark Extract for its Potential Use in Functional Foods - Effect of Chronic Krill Oil Supplement on Seizures Induced by Pentylenetetrazole in the Hippocampus of Adult Rats with Previous Febrile Seizures - Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation - Composition, Antivirulence Activity, and Active Property Distribution of the Fruit of Terminalia chebula Retz - Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes - Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage - Analysis of Young Shoots of ‘Anji Baicha’ (Camellia sinensis) at Three Developmental Stages Using Nontargeted LC‐MS‐Based Metabolomics - Tissue‐Specific Distribution of Sphingomyelin Species in Pork Chop Revealed by Matrix‐Assisted Laser Desorption/Ionization–Imaging Mass Spectrometry - Studies on the Anti‐Angiogenic Activities of Wild and Cultivated Orostachys japonicus Extracts in Human Umbilical Vein Endothelial Cells - Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum - Effects of Multiple Freeze–Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate - Phenolic Composition, Radical Scavenging Activity and an Approach for Authentication of Aronia melanocarpa Berries, Juice, and Pomace - Effect of Pulsed Electric Field‐Assisted Process in Combination with Porcine Lipase on Defatting of Seabass Skin - Comparison of Physicochemical Characteristics of Garlic Produced from South Korea and China - FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY - In Vitro Bioaccessibility of Low‐Crystallinity Phytosterol Nanoparticles Generated Using Nanoporous Starch Bioaerogels - Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques - An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin - Development of New Multilayer Active Packaging Films with Controlled Release Property Based on Polypropylene/Poly(Vinyl Alcohol)/Polypropylene Incorporated with Tea Polyphenols - Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysate in Meat Emulsion and Their Influence on Physico‐Chemical and Color Deterioration During Refrigeration Storage - Effects of Lactic Acid Bacteria‐Fermented Soymilk on Isoflavone Metabolites and Short‐Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota - Development and Application of an Active Plastic Multilayer Film by Coating a Plantaricin BM‐1 for Chilled Meat Preservation - Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices - Combination of Immunomagnetic Separation and Real‐Time Recombinase Polymerase Amplification (IMS‐qRPA) for Specific Detection of Listeria monocytogenes in Smoked Salmon Samples - Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White‐ and Yellow‐Flowering Cultivars with Repeated Harvesting in Two Seasons - Cold‐pressed Canola Oil Reduces Hepatic Steatosis by Modulating Oxidative Stress and Lipid Metabolism in KM Mice Compared with Refined Bleached Deodorized Canola Oil - Anti‐Disuse Osteoporosis Activity of a Complex of Calcium‐Binding Peptide from Auricularia auricula Protein Hydrolysates - Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells - The Impact of Sourdough Fermentation on Non‐Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes - Impact of Microclimate on Fatty Acids and Volatile Terpenes in “Kerman” and “Golden Hills” Pistachio (Pistacia vera) Kernels - Phenolic Content and Antioxidant Activity of Extracts of 12 Melon (Cucumis melo) Peel Powders Prepared from Commercial Melons - Systematic Analysis of the Pharmacological Effects of Alcoholic Components in Maotai - Heavy Metal Residues in Some Fishes from Manzala Lake, Egypt, and Their Health‐Risk Assessment - Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation - Genoprotective Effects of Essential Oil Compounds Against Oxidative and Methylated DNA Damage in Human Colon Cancer Cells - Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments - Determination of Heterocyclic Amines in Meat Matrices Using Enhanced Matrix Removal‐Lipid Extraction and Liquid Chromatography–Tandem Mass Spectrometry.

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