Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits

Fermentation

Carvacrol Treatment Reduces Decay and Maintains the Postharvest Quality of Red Grape Fruits (Vitis vinifera L.) Inoculated with Alternariaalternata

Foods

Effects of konjac glucan-nan/low-acylgellanedible coatings loaded thymol-β-cyclodextrin microcapsules on postharvest blueberry

Food Chemistry

Fabrication and Validation of a 3D Portable PEGDA Microfluidic Chip for Visual Colorimetric Detection of Captured Breast Cancer Cells

Polymers (Basel)

Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

Food Sci Technol Int.

The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon

Foods

Exploring the Profile Contributions inMeyerozymaguilliermondiiYB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose

Molecules

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage

Foods

Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic Analysis

Fermentation

Preparation of natural complex waxy structure for the evaluation of preservation performance of blueberry

Food Bioscience

Enzyme-sensitive soybean protein isolate/cinnamaldehyde antibacterial microcapsules triggered by blueberry proteases

Food Packaging and Shelf Life

Effects ofH.uvarumcombined with KGM on postharvest diseases of blueberry

Food Bioscience

Konjac glucomannan/low-acylgellangum edible coating containing thymol microcapsule regulates cell wall polysaccharides disassembly and delays postharvest softening of blueberries

Postharvest Biology and Technology

Effects of particle size on quality characteristics of stone-milled whole wheat flour

J Sci Food Agric

Metabolites changes of a low-temperature and low-salt fermented Chinese kohlrabi during fermentation based on non-targeted metabolomic analysis

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

Use of Heat-Shock and Edible Coating to Improve the Postharvest Preservation of Blueberries

Foods

Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry

Fermentation

The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles

Foods