| Public perception of genetically-modified (GM) food: A Nationwide Chinese Consumer Study |
16 |
| The science of food security |
15 |
| Chitosan-capped gold nanoparticles for indicating temperature abuse in frozen stored products |
11 |
| FoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration |
11 |
| Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study |
10 |
| Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams |
9 |
| Role of fluid cohesiveness in safe swallowing |
8 |
| Determination of triacylglycerol oxidation mechanisms in canola oil using liquid chromatography-tandem mass spectrometry |
8 |
| Dietary compounds have potential in controlling atherosclerosis by modulating macrophage cholesterol metabolism and inflammation via miRNA |
8 |
| Proposed US regulation of gene-edited food animals is not fit for purpose |
7 |
| Rapeseed protein-derived peptides, LY, RALP, and GHS, modulates key enzymes and intermediate products of renin-angiotensin system pathway in spontaneously hypertensive rat |
7 |
| Muscle tissue engineering in fibrous gelatin: implications for meat analogs |
7 |
| Review of the sustainability of food systems and transition using the Internet of Food |
7 |
| Effect of bovine milk fat globule membranes as a complementary food on the serum metabolome and immune markers of 6-11-month-old Peruvian infants |
6 |
| Recent practical researches in the development of gluten-free breads |
5 |
| Rheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch |
5 |
| Setting the table for meat consumers: an international Delphi study on in vitro meat |
4 |
| Global perspectives on food fraud: results from a WHO survey of members of the International Food Safety Authorities Network (INFOSAN) |
4 |
| Using chemical and DNA marker analysis to authenticate a high-value food, manuka honey |
4 |
| Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems |
3 |
| Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities |
3 |
| Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells |
3 |
| Application of industrial treatments to donor human milk: influence of pasteurization treatments, storage temperature, and time on human milk gangliosides |
2 |
| Entrepreneurship and entrepreneurial opportunities in the food value chain |
2 |
| The chemical and attitudinal differences between commercial and artisanal products |
2 |
| Microgelation imparts emulsifying ability to surface-inactive polysaccharides-bottom-up vs top-down approaches |
2 |
| Statuses of food-derived glutathione in intestine, blood, and liver of rat |
1 |
| Food fraud data collection needs survey |
1 |
| An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing |
1 |
| Managing high fiber food waste for the cultivation of black soldier fly larvae |
1 |
| A low-carbohydrate ketogenic diet induces the expression of very-low-density lipoprotein receptor in liver and affects its associated metabolic abnormalities |
1 |
| Food authentication from shotgun sequencing reads with an application on high protein powders |
0 |
| Retrospective analysis of the development history of the Chinese food additive standards system based on the CODEX principles |
0 |
| Prophylactic effects of isomaltodextrin in a Balb/c mouse model of egg allergy |
0 |
| Chemical and sensory analysis of commercial Navel oranges in California |
0 |
| Cetylpyridinium chloride produces increased zeta-potential on Salmonella Typhimurium cells, a mechanism of the pathogen's inactivation |
0 |
| The Chinese public's awareness and attitudes toward genetically modified foods with different labeling |
0 |
| Pyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide |
0 |
| Wine aging: a bottleneck story |
0 |
| Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase |
0 |
| Global agricultural concept space: lightweight semantics for pragmatic interoperability |
0 |
| Suppression of olfactory signal transduction by insecticides |
0 |
| Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva |
0 |
