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Clostridium butyricum-derived antimicrobial peptides remodel SCFA-producing gut symbionts to alleviate inflammation and enhance gut barrier integrity through microbial crosstal
Author: Chen, Yushi; Fu, Lele; Li, Yantao; Yang, Hua; Wang, Cheng
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.crfs.2026.101354
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An integrated approach to smoky food flavor: Decoding key odorants , sensory contributions, and olfactory recognition mechanism
Author: Wang, Jingtao; Zhou, Xiaoling; Guo, Yalong; Shi, Qingzhao; Wang, Shan; Ye, Qichao; Fan, Wu; Chai, Guobi; Zhang, Qidong
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.crfs.2026.101377
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Pinto bean consumption mitigates colorectal tumorigenesis through reshaping gut microbiota and metabolic signature
Author: Gao, Tianrui; Liu, Ziqi; Zhou, Yingxin; Huang, Ruiqi; Ye, Hui; Liu, Xuebo; Wang, Jin; Song, Mingyue; Huang, Yichao; Sun, Quancai; Peng, Ye
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.crfs.2026.101387
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Elucidating the mechanism of accelerated ripening and enhanced flavor in Hunan bacon under temperature cycling with liquid smoke application: Insights from myofibrillar protein-2,3-butanedione interaction
Author: Huang, Zhi; He, Enqi; Zhou, Lei; Lou, Aihua; Liu, Bo; Liu, Yan; Zhang, Zhizhong; Fu, Haohua; Quan, Wei; Shen, Qingwu
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.crfs.2026.101390
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Cross-kingdom metabolic cooperation drives vanillic acid biosynthesis: A spatiotemporal dissection of microbial functional networks in solid-state fermentatio
Author: Tong, Wenhua; Qiao, Lei; Yang, Ying; Li, Xia; Zhang, Yang; Huang, Zhijiu; Luo, Huibo; Zhao, Liming; Zhang, Suyi
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.crfs.2026.101394
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A universal Divide-and-conquer, precise reconstruction strategy: Multiscale simulation-guided high-fidelity restoration and controlled release of rose arom
Author: Liu, Chenyu; Shi, Qingzhao; Liu, Yixuan; Xu, Xiujuan; Wang, Shan; Fan, Wu; Qiao, Weihong; Chai, Guobi; Zhang, Qidong
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.crfs.2026.101388
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In silico discovery of umami peptides: From sequence-based intelligent models to structure-function mechanistic insigh
Author: Li, Xiaolong; Luo, Xinwei; Xie, Sijia; Wei, Yijie; Hong, Feitong; Jiang, Yuqing; Zhong, Xinrui; Xie, Xueqin; Ma, Caiyi; Hao, Yuduo; Dao, Fuying; Yang, Kun; Lin, Hao; Lai, Hongyan; Lyu, Hao
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.crfs.2026.101404
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A comparative study of vision-language models for food ingredient recognition and nutrient estimatio
Author: Wang, Shenglong; Sheng, Guorui; Yana, Hongfei; Min, Weiqing; Jiang, Shuqiang
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.crfs.2026.101405
