Genomic Diversity and Potential Transmission and Persistence of Salmonella in the Cambodian Vegetable Supply Chain by Abimel Salazar, Navin Sreng, Chanthol Peng, Yehzi Fu, Erin M. Nawrocki, Taejung Chung, Jessie Vipham, Edward G. Dudley, Jasna Kovac

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Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid by Jia WANG, Fangli DING, Yu AN, Xueying ZENG, Zhihui ZHANG, Sinan LI, Kaiyuan XU, Fang ZHOU, Ying WANG, Lu ZHANG, Bingzheng XU, Zekun SUN

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Focusing on the mechanism of glycinin-soybean lipophilic protein hybrid gels: Effect of ultrasonic, subunit interactions, and formation process analysis by Yuyang Huang, Jiyuan Liu, Yongping Li, Yongsheng Zhu, Gang Chen, Baoning Zheng, Yixin Zhang, Yang Li, Xiuqing Zhu

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Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation by Sinan LI, Meng WANG, Yu AN, Qing WANG, Kaiyuan XU, Jia WANG, Zhihui ZHANG, Xi WANG, Ying WANG, Lu ZHANG

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Effect of structured lipids as dietary supplements on the fatty acid profile, carcass yield, blood chemistry, and abdominal fat deposition of female broilers by Hongzeng Ai, Yee-Ying Lee, Yuxia Lu, Chin Ping Tan, Oi Ming Lai, Aijun Li, Yufei Zhang, Yong Wang, Zhen Zhang

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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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Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of <i>Nemipterus virgatus</i> Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibil... by Qingguan Liu, Xiaobing Huang, Huanta Ma, Xinyi Qin, Pengzhi Hong, Xiaowen Pi, Chunxia Zhou

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Egg freshness during storage: the effect of laying hen age and shelf life prediction using a novel hybrid modeling method by Yifeng Lu, Jing Li, Zihao He, Linyun Chen, Huixin Tian, Chen Xu, Xinglian Xu, Minyi Han

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Application of Dynamic Temperature-Humidity Chamber for Measuring Moisture Sorption Isotherms of Biomaterials as Compared to the Conventional Isopiestic Method by Maha Al-Khalili, Nasser Al-Habsi, Mohammad Shafiur Rahman

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Correction: Alamri et al. Enhancement of the Protective Activity of Vanillic Acid against Tetrachloro-Carbon (CCl₄) Hepatotoxicity in Male Rats by the Synthesis of Silve... by Eman S. Alamri, Haddad A. El Rabey, Othman R. Alzahrani, Fahad M. Almutairi, Eman S. Attia, Hala M. Bayomy, Renad A. Albalwi, Samar M. Rezk

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Elucidating Antibacterial Activity and Mechanism of Daphnetin against Pseudomonas fluorescens and Shewanella putrefaciens by Wenru Liu, Jun Mei, Jing Xie

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Bioactive Compounds from Food Byproducts by Alberto Fiore, Blaž Cigić, Vito Verardo

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New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility by Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, Joseph Haddad, Karim Allaf, Muying Du, Kewei Chen, Jianquan Kan, Tian Cai, Péter Molnár, Péter Bársony, Anita Maczó, Zsolt Zalán, István Dalmadi

“…Duckweed is gaining attention in nutrition and food sciences due to its potential as a sustainable source of protein, vitamins, minerals, and other bioactive compounds. …”
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Genetic Variation in Taste Receptor Genes (SCNN1B, TRPV1) and Its Correlation with the Perception of Saltiness in Normotensive and Hypertensive Adults by Pradtana Tapanee, Diane K. Tidwell, M. Wes Schilling, Daniel G. Peterson, Terezie Tolar-Peterson

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Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute by Javad Cheragheshahi, Ali Mohamadi Sani, Elham Mahdian, Sharareh Mohseni, Zahra Nazari

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Selected Rheological Properties of RS3/4 Type Resistant Starch by Kapelko-Żeberska Małgorzata, Zięba Tomasz, Spychaj Radosław, Gryszkin Artur

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Impact of a Novel Two-Phase Natural Deep Eutectic Solvent-Assisted Extraction on the Structural, Functional, and Flavor Properties of Hemp Protein Isolates by Yi Chen, Wellington S. Oliveira, Fernanda F. G. Dias, Baraem P. Ismail

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Control of <i>Vibrio parahaemolyticus</i> in Seafood Using the Combination of Lytic Phages and Citric Acid by Xiaoshuang Zheng, Lu Gao, Lei Yuan, Caowei Chen, Zhenquan Yang

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Evaluation of the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from Different Sources and Their Degradation Kinetics During Cold Storage by Hosseini Sepideh, Gharachorloo Maryam, Ghiassi-Tarzi Babak, Ghavami Mehrdad

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Sensitive and Simultaneous Determination of Hydroquinone and Catechol in Water Using an Anodized Glassy Carbon Electrode with Polymerized 2-(Phenylazo) Chromotropic Acid by Miao Zhang, Chuang-ye Ge, Ya-feng Jin, Liang-bin Hu, Hai-zhen Mo, Xiao-bo Li, Hao Zhang

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