Exploring the mechanism of platycodon grandiflorum saponins in treating Mycoplasma pneumoniae pneumonia based on intestinal microbiota and metabolomics - Rui Shuang Ji; Yun Fei Yang; Chan Yu Wu; Zhen Jing Yang; Jin Zhao Du; Jing Huang Fu; Lin Yao; Wei Ming Wang (Food Bioscience, 2026)

Euglena gracilis and paramylon attenuate hyperuricemia and protect against renal injury in mice - Tao Yu; Kaikai Zhang; Rui Hang; Weiliang Wang; Jingli Xie; Wenmin Bai; Yuanguang Li; Minxi Wan (Food Bioscience, 2026)

Physicochemical properties, antioxidant activity, antibacterial properties, and fruit preservation potential of black soldier fly chitosan films - Bin-Qiao Yuan; Ting-Hao Yu; Jun-Kui Huang; Xin-Rui Ren; Run-Jia Wang; Guo-Xin Huang; Nortoji A. Khujamshukurov; Da-Wei Huang; Jin-Hua Xiao (Food Bioscience, 2026)

Decoding the flavor formation mechanism of the functional microbial community in koji-mediated fish sauce - Jin-Xiu Xu; Xin Zhang; Bai-Feng Fu; Zhao-Rui Li; Min-Bo Li; Zhen-Yu Wang; Xian-Bing Xu; Shu-Zhen Cheng; Ming Du (Food Bioscience, 2026)

AI-Facilitated selenium-enriched peptides: Synthesis, bioactivity, virtual screening, and food industry potential, and future prospects - Zhi-Rui Ding; Jun-Wei Chen; Lin-Jie Xiao; Meng-Yu Gao; Jayani Chandrapala; Long Pan; Yang Lin; Hui-Rong Wang; Na Liu; Kang-Yi Zhang; Ai-Mei Liao (Food Bioscience, 2026)

Sunlight-driven evolution of the aroma profile in fish sauce fermentation - Jin-Xiu Xu; Xin Zhang; Bai-Feng Fu; Zhao-Rui Li; Min-Bo Li; Zhen-Yu Wang; Xian-Bing Xu; Shu-Zhen Cheng; Ming Du (Food Bioscience, 2026)

Physicochemical characteristics, flavor profile, and microbial community of commercial traditional fermented chili pepper in Guizhou (Zao pepper) - Xijuan Zhang; Pei Gao; Qixing Jiang; Yongjun Wu; Shuhan Yang; Xiaojing Zhang; Rui Cao; Jing Wang; Min Jiang; Shaoquan Liu; Peipei Yu; Fang Yang; et al. (Food Bioscience, 2025)

Integration of human sensory evaluation, intelligent E-tongue/E-nose systems, microbiomics, and metabolomics to comprehensively analyze flavor characteristics and dietary improvement mechanisms of processed Buddha's hand fruit - Zi-Xuan Ding; Yue-Hua Chen; Jia-Nuo Zhang; Wen-Yu Wang; Xin-Ru Zhang; Rui-Bo Sun; Hui Zhang; Ming Xie; Hui-Peng Song (Food Bioscience, 2025)

Development of aroma attributes and volatile components during liquid-state fermentation of instant dark tea by Aspergillus niger - Haoran Sun; Yaling Cao; Rui Fang; Jia Li; Shanshan Shen; Shengshuo Zhang; Ranqin Fan; Jialin Fu; Feng Zou; Pengxiang Yue; Yu Wang; Xueling Gao (Food Bioscience, 2025)

Effects of chitosan/eugenol-loaded IRMOF-3 nanoparticles composite films on reactive oxygen species metabolism and microbial community dynamics in postharvest strawberries - Yuyue Qin; Hongda Yu; Kejun Chen; Rui Cui; Jianxin Cao; Zhengxuan Wang; Zhi-Hong Zhang; Thanapop Soteyome (Food Bioscience, 2025)

The role of probiotics in the treatment of non-alcoholic fatty liver disease (NAFLD): New insights based on meta-analysis and subgroup analysis - Rui Xiao; Yang Cao; Linlin Wang; Peijun Tian; Qixiao Zhai; Jianxin Zhao; Gang Wang; Yu Zhu (Food Bioscience, 2024)

Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved - Zi-Ye Wang; Ying Luo; Rui Zheng; Shuo Lv; De-Yang Li; Yu-Xin Liu; Lei Qin; Peng-Fei Jiang; Da-Yong Zhou (Food Bioscience, 2024)

Conjugated safflower seed oil and its oleogels stabilization properties: Thermodynamic properties, rheology, oxidative stability - Rui Wang; Donghua Wang; Jiaye Yu; Tong Wang; Dianyu Yu; Walid Elfalleh (Food Bioscience, 2024)

Enteral nutrition in the management of acute pancreatitis: Modulates gut microbiome and alleviates inflammation - Fang-Yuan Yang; Yi-Jing Cai; Xiao-Ying Niu; Shun-Fu Wang; Yu-Qi Wang; Sabola Eluby Esmie; Rui-Cong Chen; Sheng-Jie Dai; Hong-Ru Kong; Hong-Wei Sun; Ke-Qing Shi (Food Bioscience, 2024)

Effective and food-grade detoxification of multiple mycotoxins using yeast expressed manganese peroxidases - Yang You; Yangyu Qiu; Huidong Xu; Rui He; Lili Zhang; Zhouping Wang; Yu Xia (Food Bioscience, 2024)