Isolation and Purification, Structural Characterization, Hypoglycemic Activity of Soluble β-Glucan from Cordyceps chrysanthemi by Yexin LIN, Guangyu YAN, Yaru WANG, Hua FANG, Hui CHEN, Zhuan HONG

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Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars by Elisabeta Elena Popa, Laurentiu Mihai Palade, Violeta Alexandra Ion, Andreea Barbu, Oana Crina Bujor, Vlad Ioan Popa, Paul Alexandru Popescu, Amalia Carmen Mitelut, Mihaela Cristina Draghici, Mihaela Geicu-Cristea, Mona Elena Popa

“…Therefore, the analysed by-products are suitable candidates for application in the food industry for the development of new products enriched with bioactive compounds. …”
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Exploring the Anti-depression Mechanism of Polygonatum ordoratum Based on GEO Database Combined with Network Pharmacology and Molecular Docking Technology by Zhenxu JIANG, Chaoxing WANG, Yuliang WANG, Hong ZHAO, Yu SHEN, Shiqing SUN, Yongzhe MA, Mingming SONG, Yu ZHANG

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Degradation Kinetics of Ascorbic Acid in Xanthan Gum Solution by Runqi JIA, Yujie TANG, Weiwei HE, Xiaoxiao SONG, Junyi YIN

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Boosting post-harvest quality of 'Coscia' pears: Antioxidant-enriched coating and MAP storage by Ilenia Tinebra, Roberta Passafiume, Alessandra Culmone, Eristanna Palazzolo, Giuliana Garofalo, Vincenzo Naselli, Antonio Alfonzo, Raimondo Gaglio, Vittorio Farina

“…In conclusion, the combination of EC and MAP effectively extended the shelf-life and preserved the nutritional quality of fresh-cut Coscia pears, offering substantial benefits for both consumers and the food industry.…”
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Differences in Metabolites of Different Varieties from Xinjiang Large-fruit Sea Buckthorn as Analyzed by Non-targeted Metabolomics by Rong HAN, Yan MA, Shengjie LI, Xintao MENG, Mingqiang XU, Ting ZHANG, Yan PAN

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Screening of N-Acyl Homoserine Lactone-degrading Bacteria and Evaluation of Their Quorum Quenching Activities by Xiqian TAN, Xiaoqing WANG, Fangchao CUI, Dangfeng WANG, Xinran LÜ, Xuepeng LI, Jianrong LI

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Verbascoside Inhibits the Activation of NLRP3 Inflammasome and Improves BV-2 Cell Inflammatory Damage by Wenjing HUANG, Fang CHENG, Min DU, Jiayi CHEN, Wei XIANG, Ke SHI, Xingliang XIE, Yanmei SHENG

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Ultrasonic and Microwave-assisted Solid-Liquid Extraction of Ginkgo biloba Phenolics: Study about Mass Transfer and PID Control by Chi XU, Hebin XU, Rui ZHU, Jing LI, Dandan LI, Yongbin HAN, Yi ZHENG, Yang TAO

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Intelligent Electrochemical Sensing: A New Frontier in On-the-Fly Coffee Quality Assessment by Simone Grasso, Maria Vittoria Di Loreto, Alessandro Zompanti, Davide Ciarrocchi, Laura De Gara, Giorgio Pennazza, Luca Vollero, Marco Santonico

“…Quality control is mandatory in the food industry and chemical sensors play a crucial role in this field. …”
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Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens by Justyna Bauza-Kaszewska, Ewa Żary-Sikorska, Andrzej Gugolek, Anna Ligocka, Monika Kosmala, Elżbieta Karlińska, Bartosz Fotschki, Jerzy Juśkiewicz

“…The synergic antimicrobial effect suggests the possibility of applying probiotic bacteria and berry preparations as natural antimicrobial agents in the food industry.…”
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Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying by Mariela R. Michel, Maritza Pacheco-Lara, Romeo Rojas, Guillermo Cristian G. Martínez-Ávila, Juan Alberto Ascacio-Valdés, Mayra Aguilar-Zárate, Pedro Aguilar-Zárate

“…These findings highlight ellagitannins as effective antioxidants for enhancing VCO oxidative stability during frying, offering a natural, sustainable solution for improving oil quality and extending its usability in the food industry.…”
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Adsorption of Chromium(VI) onto Freshwater Snail Shell-Derived Biosorbent from Aqueous Solutions: Equilibrium, Kinetics, and Thermodynamics by Xuan Hoa Vu, Lan Huong Nguyen, Huu Tap Van, Dinh Vinh Nguyen, Thu Huong Nguyen, Quang Trung Nguyen, L. T. Ha

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Protective Effect of Black Bean-Whey Double Protein Diet on Intestinal Barrier Injury Induced by Lipopolysaccharide in Rats by Weihong MENG, Zhiming LI, Jiayu ZHANG, Xin SHU, Defu LIANG, Kejin ZHUANG, Dongjie ZHANG

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Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species by Mozhgan Roudbari, Mohsen Barzegar, Esther Sendra, Isabel Casanova-Martínez, Marcos Rodríguez-Estrada, Ángel A. Carbonell-Barrachina

“…These findings highlight the nutritional value of <i>Eryngium</i> species as a functional ingredient in the food industry. Additionally, their antioxidant properties suggest promising uses in pharmaceutical applications.…”
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Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process by Andrés Córdova, Sebastián Catalán, Vinka Carrasco, Fabiane O. Farias, Julia Trentin, Jessica López, Fernando Salazar, Cassamo U. Mussagy

“…These results show that integration of UAE and bio-based solvents presented a sustainable and efficient method for valorizing wine making by-products, with significant improvements with respect to the conventional extraction, thus promoting eco-friendly practices for the food industry, and supporting the circular economy.…”
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Effects of Extraction Temperature on Physicochemical Properties and Antioxidant and Immunomodulatory Activities of Polysaccharides from Lycium ruthenicum Murr. by Bing LIU, Jingyu MA, Ting LI, Jun ZHU, Meipeng ZHU, Lihua WU, Xia CHEN, Xinguo ZHANG, Ping ZHAO

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Determination of antioxidant and phytochemical properties of premix extract of brown macroalgae Padinaaustralis, Sargassum licifolium and Stoechospermum marginatum from Chabahar co... by Paria Akbary

“…The levels of phenol, flavonoids and antioxidant activity were higher in ethanol, ethanol-aqueous and aqueous extracts, respectively, and showed a significant difference (p<0.05).Conclusion: Overall, sitostanol was the predominant sterol of the macroalgae premix tested, and the ethanolic extract of the macroalgae premix showed the best flavonoid content, phenol, and antioxidant activity that can be recommended as a rich source of sterols and natural antioxidants for the food industry.…”
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Effects of Yam Powder Produced by Different Drying Ways on the Quality and Antioxidant Activity of Greek Style Yogurt during Refrigeration by Rongkun MA, Zhongyi ZHANG, Shangzhen CHENG

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Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound by Ruyu Zhang, Wangang Zhang, Xuan Dong, Meng Wai Woo, Siew Young Quek

“…The findings indicate a promising application of HPH + HIU as an efficient way for HPI modification to facilitate its broader application in the food industry.…”
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