Co-fermentation of Lactiplantibacillus plantarum and Pediococcus acidilactici induces non-thermal gel of tilapia surimi: Quantitative assessment of microbial contribution to gel improvement [0.03%]
植物乳桿菌和癭皮明串珠菌固有共發酵改善鰭鱼胶凝性定量评估
Chunhui Wang,Hui Chen,Hui Huang et al.
Chunhui Wang et al.
Fermentation by lactic acid bacteria (LAB) is an innovative method to improve the gel properties of surimi by induction of non-thermal gel. However, the improvement of gel and inhibition of spoilage microorganisms are limited by the usage o...
Copigmentation of procyanidin dimers with malvidin-3- O-glucoside: Impacts on color and stability in model wine [0.03%]
(procyanidin二聚体与malvidin-3-O-葡萄糖苷的共色素作用：对模型酒颜色和稳定性的的影响)
Yanping Guo,Zhongzheng Zhang,Zihao Ye et al.
Yanping Guo et al.
This study investigated the impacts of procyanidins B1 and B2, the predominant dimeric proanthocyanidins in red wine, on anthocyanin color and stability. A combination of spectrophotometry, thermodynamic analysis, time-dependent density fun...
Comparative effects of dairy, hybrid and plant-based protein blends (including fibre fortification) on amino acid profiles and gut microbiota adaptations: The Promephy study [0.03%]
含有纤维强化的乳制品、混合和植物基蛋白复合物对氨基酸谱和肠道微生物群适应性的影响：Promemy研究
Justin Roberts,Joseph Lillis,Jeff Mercer et al.
Justin Roberts et al.
This study investigated the acute and sustained effects of different protein interventions on postprandial amino acid profiles, uremic toxins, faecal fermentation metabolites and microbiota composition in healthy volunteers. Sixteen partici...
Divergent polyphenolic modulation of glucose oxidase activity across honey types: Implications for medical-grade honey standardization [0.03%]
蜂蜜类型中葡萄糖氧化酶活性的多酚调节差异对医用蜂蜜标准制定的影响
Marcela Bucekova,Jana Godocikova,Simona Cigankova et al.
Marcela Bucekova et al.
Glucose oxidase (GOX)-mediated hydrogen peroxide (H2O2) generation constitutes a critical determinant of honey's antimicrobial efficacy, yet biochemical mechanisms governing botanical-origin-dependent variations remain incompletely elucidat...
From simulated digestion to α-glucosidase inhibition: The metabolic fate of wine hydroxycinnamic acids [0.03%]
从模拟消化到α-葡萄糖苷酶抑制作用：葡萄酒羟基肉桂酸的代谢命运
Yang Liu,Hongyu Li,Gexin Liu et al.
Yang Liu et al.
Hydroxycinnamic acids, key phenolics in wine with physiological activities, exhibit low bioavailability and unclear digestive pathways. This study evaluated the degradation of four hydroxycinnamic acids (chlorogenic, caffeic, p-coumaric and...
Predicting aflatoxin M1 in raw milk using machine learning and basic measurements [0.03%]
基于基本测量和机器学习预测生鲜乳中黄曲霉毒素M1超标风险
Haohan Ding,Long Wang,Xiaodong Song et al.
Haohan Ding et al.
Aflatoxin M1 (AFM1) is a carcinogenic and teratogenic mycotoxin that may be present in raw milk. Therefore, continuous monitoring of AFM1 levels is essential to ensure dairy safety and regulatory compliance. Although laboratory-based analyt...
Corrigendum to "Preservation of duck eggs through glycerol monolaurate nanoemulsion coating" [Curr. Res. Food Sci. 4 (2021) 752-757] [0.03%]
关于“通过月桂酸单甘酯纳米乳涂层保存鸭蛋”一文的勘误（卷4（2021）752-757）
Bo Wang,Jingwen Zhang,Bimal Chitrakar et al.
Bo Wang et al.
[This corrects the article DOI: 10.1016/j.crfs.2021.10.008.]. © 2026 The Author(s).
Published Erratum
Current research in food science. 2026 Feb 13:12:101341. DOI:10.1016/j.crfs.2026.101341 2026
Analysis of paddy grain hulling behaviour for rice grain quality improvement in centrifugal hulling using CFD-DEM method [0.03%]
基于CFD-DEM方法的离心脱壳抛光稻谷行为分析及品质提升研究
Hao Li,Xianle Li,Anqi Li et al.
Hao Li et al.
As a vital staple food, paddy grain must undergo a hulling process before being converted into edible rice. In centrifugal hulling, the unstable motion of paddy grains inside the huller can lead to compromised rice grain quality. A limited ...
Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota [0.03%]
热处理诱导的面粉蛋白氧化特性及其对人肠道微生物的影响研究
Yuhui Yang,Yanli Xie,Ru Liu et al.
Yuhui Yang et al.
The thermal processing methods of flour products are diverse. This study aims to explore the effects of these methods (e.g., steaming, high-pressure, frying, baking, air frying, and microwave) on wheat dough protein oxidation and these oxid...
2'-Fucosyllactose and its metabolites propionate/butyrate suppress inflammation through a shared TLR4/p38 MAPK-dependent pathway in vitro and in vivo [0.03%]
2’-岩藻糖基乳糖及其代谢产物丙酸/丁酸通过共同的TLR4/p38 MAPK依赖通路在体内外抑制炎症反应
Kai Na,Cheng Chao,Tianfei Yu et al.
Kai Na et al.
2'-Fucosyllactose (2'-FL), the most abundant human milk oligosaccharide (HMO), exhibits potent anti-inflammatory properties, yet the underlying mechanisms remain incompletely understood. This study employed an integrated approach combining ...