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    Anthocyanins: structural diversity, health function, and advances in microbial biosynthesis

    Published in Food Quality and Safety (2026)
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    Optimization of aroma extraction conditions of pecan and stabilization research of integrated technology of compound microcapsules

    Published in Food Quality and Safety (2026)
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    Research progress on the role of biogenic amines in postharvest preservation of melons

    Published in Food Quality and Safety (2026)
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    Upcycling sorghum grain waste to fabricate a bioactive and biodegradable composite film for food packaging

    Published in Food Quality and Safety (2026)
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    Transcriptome profiling uncovers regulatory mechanisms underlying delayed ripening in pectin–chitosan composite-coated banana fruit stored at room temperature

    Published in Food Quality and Safety (2026)
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    In silico prediction of shelf-life for marinated meat products using an integrative framework of machine learning and text mining

    Published in Food Quality and Safety (2026)
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    Advances in pre-treatment methods for genetically modified components identification in edible oils: a review

    Published in Food Quality and Safety (2026)
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    Correction to: Fluctuating temperature and 1-methylcyclopropene treatment for controlling the ripening and supply of ready-to-eat kiwifruit

    Published in Food Quality and Safety (2026)
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    Low-temperature plasma sterilization for preserving mango powder during storage: Physicochemical, microbial, and flavor characteristic analyses

    Published in Food Quality and Safety (2026)
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    Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis

    Published in Food Quality and Safety (2026)
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    Effects of different withering times on the biosynthesis of carotenoids and their derived volatiles in post-harvest tea leaves

    Published in Food Quality and Safety (2026)
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    DNA hypomethylation associated with chilling-induced lignification in postharvest loquat fruit

    Published in Food Quality and Safety (2026)
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    Effects of processing treatments on corn starch retrogradation and strategies for its control: a review

    Published in Food Quality and Safety (2026)
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    FaABI3 regulates flavonoids accumulation in strawberries by activating FaFLS1

    Published in Food Quality and Safety (2026)
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    Role of temperature and humidity fluctuations in shrimp quality deterioration during frozen storage

    Published in Food Quality and Safety (2026)
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    Sodium lignosulfonate synergistically modified layered double hydroxides achieves toughening and enhanced barrier properties in polyvinyl alcohol-based nanocomposite films

    Published in Food Quality and Safety (2026)
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    Electrospinning titanium dioxide/thymol/pullulan/polyvinyl alcohol nanofibers with ethylene scavenging and antibacterial properties for kiwifruit preservation

    Published in Food Quality and Safety (2026)
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    Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’

    Published in Food Quality and Safety (2026)
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    Effects of medium-chain triglyceride ketogenic diets on glucose metabolism in type 2 diabetic mice

    Published in Food Quality and Safety (2026)
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    Correlation study between quality characteristics and proteomics of abalone under liquid nitrogen freezing and slow freezing conditions

    Published in Food Quality and Safety (2026)
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