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Journal of Food Science|April 17, 2026
Enhancing Nutritional Composition and Glycemic Index of Traditional Wheat Couscous Through Agglomeration With Algerian-Grown Quinoa SemolinaSaliha Bendaoud, Louiza Belkacemi, Aslihan Tüğen, et al.Journal of Food Science|March 30, 2026
Chicory Inulin as a Functional Fat Replacer in Wheat Tortillas: Rheological, Nutritional, Textural, and Molecular InsightsRosa María Mariscal-Moreno, Alexandra Rincón-Aguirre, Mayra Deyanira Ramírez-Aguirre, et al.Journal of Food Science|March 30, 2026
Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer AcceptanceRodrigo Ribeiro Arnt Sant'Ana, Ana Letícia Andrade Ferreira, Rafaela Diogo Silveira, et al.Journal of Food Science|April 29, 2026
Thermo-Ultrasonically Treated Whey-Based Postbiotics From Lactiplantibacillus plantarum 299v or Bifidobacterium lactis BPL1 as Natural Antimicrobials for Chicken BreastVictor E Vera-Santander, Emma Mani-López, Aurelio López-Malo, et al.Journal of Food Science|April 29, 2026
The Risk of Mycotoxin Contamination and Delay Harvesting on Quality and Technological Parameters of Spring CerealsYuliia Kochiieru, Audronė Mankevičienė, Akvilė Jonavičienė, et al.Journal of Food Science|March 20, 2026
Explainable AI-Guided Hyperspectral Feature Selection in Fruit Quality Assessment and Spatial VisualizationMost Mira Khatun, Md Zohurul Islam, Md Niaz Imtiaz, et al.Journal of Food Science|April 15, 2026
Metabolic and Redox-Related Effects of Mauritia flexuosa (Buriti) Oil Supplementation in Wistar RatsLetícia de Almeida Sant' Anna Trindade, Beatriz Alem Nascimento de Araújo, Gabriel de Alcantara Noblat, et al.Journal of Food Science|April 13, 2026
Effects of Co-Culture Solid-State Fermentation With Kluyveromyces marxianus and Bacillus licheniformis on the Physicochemical, Bioactive, and Flavor Properties of Radix Puerariae thomsoniiXu Yang, Nana Tang, Wei Chen, et al.Journal of Food Science|April 15, 2026
Balancing High Yield and Superior Eating Quality: Insights From Starch Structural and Thermal Properties in Hybrid Indica RiceMingjin Jiang, Lijiang Li, Jiafeng Zhang, et al.Journal of Food Science|May 8, 2026
Crustacean and Mollusc Shell Proteins: Origin, Structure, and FunctionalityTharuka Wijesekara, Idaresit EkaettePageof 890