Latest Research in Food Composition Technology

Top Research Topics in Food Composition Technology

• Food composition and properties — 98 papers
• Probiotics and Fermented Foods — 61 papers
• Fermentation and Sensory Analysis — 60 papers
• Meat and Animal Product Quality — 60 papers
• Proteins in Food Systems — 47 papers
• Spectroscopy and Chemometric Analyses — 42 papers
• Microbial Metabolic Engineering and Bioproduction — 40 papers
• Phytochemicals and Antioxidant Activities — 35 papers
• Food Drying and Modeling — 32 papers
• Edible Oils Quality and Analysis — 30 papers

Highest-Cited Papers

1. GH172 Difructose Dianhydride I Synthase: A Two‐Stepped Journey via Glycosylation and Cyclization Using QM/MM Metadynamics (1 citations)
2. Model‐Driven Monitoring and Parameter‐Based Development of an Escherichia coli Fed‐Batch Process for Production of a Fab Antibody Fragment Across Scales (1 citations)
3. Combinatorial Metabolic Engineering of Alkane Biosynthesis in the Osmotolerant Yeast Debaryomyces hansenii CBS 767 (1 citations)
4. Declaration of Fermentation: community-embedded wild yeast bioprospecting as a model for place-based CURE design (1 citations)
5. Probiotic characterization of Magnusiomyces capitatus OY151 from Egyptian cottage cheese and therapeutic evaluation of its postbiotic metabolites
6. Modeling the Impact of Active Site Mutations on the Quenching Fate and Cyclization Depth of a Rare Oxidosqualene Cyclase
7. Contribution of Skin Contact and Yeast Selection to Aroma-Related Volatile Composition in Wines Made from New Fungus-Resistant Grapevines
8. Biocatalytic Synthesis of dNTPs from Bacterial Biomass
9. Bioplastics: Food-Safe or Greenwashed? Safety, Regulation, and Emerging Technologies
10. Structural Basis of Cyclized C17 Precursor Recognition and Product Formation in Chlororaphen and Grimophan Biosynthesis
11. Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt
12. Methodological guidelines for the characterization of polysaccharide helical structures
13. Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma
14. Citrus Essential Oils in Food Safety and Health: Advances in AI‐Assisted Authentication, Antimicrobial Applications, Sustainable Extraction, and Regulatory Translation
15. Synergistic effects of pH-shifting and sonication on lentil protein–xanthan gum complex formation
16. Design and evaluation of a Spirulina-based bio-layer as an infrared absorber to improve the power (I-V) performance of solar cells at high temperatures
17. Towards standardization of carotenoid analysis in crustaceans: effects of storage, extraction time, and calculations
18. Effects of processing treatments on phenolic content, antioxidant capacity, and anthocyanin levels and antimicrobial activity in fruit pomace fractions
19. ZIF‐8‐Based Solid‐Phase Extraction Coupled With Derivative UV‐Vis Spectrophotometry for Rapid Simultaneous Determination of Hesperidin and Naringin in Citrus Peels
20. Isolation of a lipase-producing strain from yuncheng salt lake and enhancement of lipase activity via UV mutagenesis

Sub-Regions

• Molecular And Isotopic Chemometrics — 305 papers
• Animal Product Quality Assurance — 200 papers
• Protein Engineering And Delivery — 178 papers
• Packaging And Preservation Integrity — 172 papers
• Bioactive Matrix Characterization — 168 papers
• Phytochemical And Antioxidant Profiling — 156 papers
• Microbial Fermentation Dynamics — 135 papers
• Sensory Profiling And Volatiles — 104 papers