Productivity potential of maize hybrids developed at the P.P. Lukyanenko National Grain Center for deep grain processing by V. G. Goldshtein, A. I. Suprunov, P. M. Bogdan, V. V. Sherstobitov, V. I. Khoreva, L. P. Nosovskaya, L. V. Adikaeva, E. B. Khatefov

“…Starch, as the most valuable component of processed grain, is used in the food industry, pharmacy, and in significant amounts for technical purposes. …”
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Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 by Wen SUN, Baolei LI, Baochao HOU, Weilian HONG, Jian HE, Chao LIANG, Yu ZHANG, Chaoxin MAN, Yujun JIANG, Ling GUO

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Research Progress in Monitoring Technology of Cold Chain Logistics for Meat Products by Bin HAN, Dongmei LENG, Yuqian XU, Jianyang SHEN, Xin LI, Xiaochun ZHENG, Wei WANG, Dequan ZHANG, Chengli HOU

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Functional Characteristics and Lipid Lowering Activity of Auricularia heimuer Soluble Dietary Fiber by Xueyu SHANG, Heriban MEI, Ling SU, Qi WANG

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Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice by Jinghui LU, Jing WEN, Huining LAI, Sizhe LÜ, Yujuan XU, Yuanshan YU, Lina CHENG, Jian PENG

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Effects of Walnut Protein Peptides on Promotion of White Adipose Tissue Browning and Prevention of Obesity by Yankun FU, Yuzheng CAI, Zhiqiang FENG, Siru CHEN, Tianlin WANG, Lianjun SONG, Tiange LI

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Ginseng-derived Nanoparticles Inhibit Lung Cancer Cell Growth by Promoting Macrophage M1 Polarization by Liangliang FAN, Limei REN, Song YANG, Wenjing LI, Yueming ZHAO, Ronghua ZHAO, Daqing ZHAO, Jiawen WANG

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Sodium Butyrate: A Multifaceted Modulator in Colorectal Cancer Therapy by Alexandra Laura Mederle, Alexandra Semenescu, George Andrei Drăghici, Cristina Adriana Dehelean, Nicolae-Valentin Vlăduț, Dragoş Vasile Nica

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Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading by Guanjun PAN, Linyuan DUAN, Jiake ZHAO, Ping SHUAI, Guoli DAI, Weisu TIAN, Jinyuan WANG, Jiapeng HUANG, Xiaotong BI, Enzhao LIN, Ken QIN, Zhilong HAO, Bo ZHANG

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Effects on the Functionality and Structure of Rice-Pea Composite Protein by Industry-scale Microfluidizer Combined with pH Cycling Treatment by Yunfeng LU, Taotao DAI, Zhaoying LI, Jialong HAN, Ti LI, Chengmei LIU, Jun CHEN

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Innovative CO2-NBs-assisted ultrasonication for the phytochemical extraction of peanut (Arachis hypoga) shells: Synthesis and characterization of CO2-nanobubbles by Nayyar Iqbal, Miral Javed, Ramy M. Khoder, Areej Areej, Renyu Zheng, Shanbai Xiong, Ibrahim Khalifa, Hassan Barakat, Youming Liu

“…This research establishes theoretical and practical foundation for generation of CO2-NBs and CO2-NBs ultrasonic extraction technology to efficiently extract polyphenols from waste PS, thereby enhancing the extraction efficiency of valuable compounds for use in functional food products and promoting sustainable practices in food industry.…”
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Lignans are the main active components of Schisandrae Chinensis Fructus for liver disease treatment: a review by Ke Fu, Shu Dai, Cheng Ma, Yafang Zhang, Shenglin Zhang, Cheng Wang, Lihong Gong, Honglin Zhou, Yunxia Li

“…As a traditional Chinese herbal medicine, Schisandrae Chinensis Fructus (SC) has been used in medicine and food industry due to its health care and therapeutic effects. …”
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Dual targeting of breast cancer by chitosan/poly lactic-co-glycolic acid nanodelivery systems: Surface activation with folic acid/aptamers, and co-encapsulated with Sorafenib and q... by Asghar Narmani, Saeid Ganji, Maryam Amirishoar, Fatemeh Hajikarimi, Aynaz Mazandarani, Mahya Karimi, Ali Mohammadinejad, Azin Azadpour, Roghayyeh Jahedi, Elham Assadpour, Seid Mahdi Jafari

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Effect of Whole Wheat Noodles on Biochemical Indexes and Histopathology of Type 2 Diabetic Rats by Li WU, Yuan ZHANG, Chunhong TANG, Huan YOU, Haijun CHANG, Shuai ZHANG

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Probiotic potential and safety properties of Limosilactobacillus fermentum A51 with high exopolysaccharide production by Guangqiang Wei, Daodian Wang, Daodian Wang, Teng Wang, Gao Wang, Yunmei Chai, Yufang Li, Minhui Mei, Hao Wang, Aixiang Huang

“…They are widely used in the food industry to improve viscosity, mouthfeel, and textural properties of foods. …”
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Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) by Jun Liu, Changxin Xie, Wenhan Ma, Xue Xiao, Weiwei Dong, Youwei Chen, Yuanliang Hu, Yanli Feng, Xiang Yu

“…The implementation of innovative techniques to achieve low-salt strategies in cured products is a critical issue faced by the food industry. This study aimed to investigate the impact of ultrasound treatment on the quality of the low-salt air-dried fish. …”
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Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran by Tong WANG, Xueqing WANG, Yaning TIAN, Jingjing YANG, Bin DANG, Xiaogang SHEN, Fengzhong WANG, Lili WANG

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Protective Effects of Gynostemma pentaphyllum Saponins on Liver Injury in Guinea Pigs of Hyperlipemia Based on Oxidative Stress by Tianyi DAI, Donglian LIU, Xingmin QIN, Chengling GAO, Jiayi LI, Hailing KUANG

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Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel by Fengchao ZHOU, Wenting JIANG, Han TIAN, Wei LUO, Xiaolan ZHANG, Jiazhen WANG, Jie LIANG, Leiwen XIANG, Shaoyun WANG, Xixi CAI, Qiming WU, Honglai LIN

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Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes by Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI

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