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Journal of Food Science|August 20, 2026
Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With BarleyIl Sook Choi, Eun Jung KwakJournal of Food Science|August 20, 2026
Ultra-Processed Food Consumption and Cancer Risk: An Umbrella Review of Systematic Reviews and Meta-AnalysesJianfang Bao, Xuan Cheng, Yijia Yin, et al.Journal of Food Science|August 18, 2026
Ultrasound-Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake FormulationYaren Didem Esendemir, Marıam Alradwan, Semanur Yildiz, et al.Journal of Food Science|August 18, 2026
Ethanol-Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor RegulationFeifei Wang, Hai Wang, Yu Zhang, et al.Journal of Food Science|August 18, 2026
Ultrasound-Assisted Extraction of Mucilage: An Approach for the Full Utilization of Ora-Pro-Nóbis LeavesLarissa Millena Girotto, Dayane Lilian Gallani Silva, Anderson Reginaldo Sampaio, et al.Journal of Food Science|July 20, 2026
TaBAHD Regulates Wheat Grain Quality by Modulating Starch and Protein SynthesisYating Xue, Jinjin Ding, Zhaoqiang Wang, et al.Journal of Food Science|August 20, 2026
Species-Dependent Physicochemical Properties and Bioactive Performance of Freshwater Fish Crackers: Linking Protein-Starch Structuring and Antioxidant MechanismsIsmat Jahan Suma, Abid Hassan Arnab, Md Hassan Bin Nabi, et al.Journal of Food Science|September 5, 2026
Modulatory Effect of the Alfalfa Polysaccharide Fraction II on Cyclophosphamide-Induced Immunosuppression in MiceFengwei Li, Zhiyu Yan, Na Mu, et al.Journal of Food Science|September 4, 2026
Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of MeadLuiz Antônio Teixeira Pedott, Lucas Henrique do Nascimento, Laís Thomazoni, et al.Journal of Food Science|September 4, 2026
Visual Food Object Detection via Open-Vocabulary LearningShoulong Liu, Guorui Sheng, Shaojie Zhou, et al.Pageof 890