Most Popular Papers*
Review of the active function of birch juice and its product development
XU Lingfei, ZHANG Guofeng, WANG Weiwei, and ZHANG Wenjun
Advances in the application of machine learning to food nutrition and health
ZHOU Xin and LI Dapeng
Mechanism of flavor formation and its influencing factors in marinated meat products
LU Hui, LI Hui, DENG Na, LIN Fei, and WANG Jianhui
Innovative food packaging through the integration of intangible cultural heritage handicrafts and intelligent visual design
LIU Yajuan, XU Heng, QI Yanling, and CAI Hui
Effects of three cryoprotectants on freeze-thaw qualities of shrimp paste
CHEN Jiangping, HUANG Jianlian, ZHONG Qian, and CHEN Hui
Research progress on the main nutritional active components and health functions of hickory
GAO Junlong, WANG Chunxiao, GAO Fei, HE Kan, JIN Chao, WU Weijie, and DENG Yangyong
Research progress of adulteration identification indexes for camellia seed oil
ZHANG Xiaofei and PENG Xinyan
Sources and potential risks of micro- and nanoplastics in foods
ZHAO Xinlong, LI Wei, ZHANG Mengling, XING Liwen, and TIAN Huafeng
Recent advances in multimodal sensory data fusion techniques for intelligent evaluation of wine flavor quality
ZHONG Hua, MENG Ping, GUO Jingjing, ZHANG Ang, and TIAN Ling
* Based on the average number of full-text downloads per day since the paper was posted.