Cold storage-induced changes in metabolism and transcriptional regulation deteriorate the flavor quality of 'Akihime' plum (Prunus salicina Lindl.) - Shuangshuang Zhao; Fangqi Shi; Hui Zhang; Jianxing Zhu; Xiaomeng Ren; Lijie Guan; Fanhui Gao; Yi Hao; Tuoping Li (Food Bioscience, 2026)

Integrated chemometrics and untargeted metabolomics reveal the differential effects of drying methods on the quality of Sharen (Amomum villosum Lour.) - Zhixia Sun; Jun Chen; Junjun He; Ivan Shorstkii; Liqing Du; Taotao Dai; Yihui Wang; Yanli Yao; Chengmei Liu; Lizhen Deng (Food Bioscience, 2026)

Inactivation of foodborne pathogens with combined essential oil treatments and identification of antibacterial mechanism using transcriptomic analysis - Ju-Hui Lee; Sang-Soon Kim (Food Bioscience, 2026)

Mechanisms of core browning in ‘Yali’ pears during shelf life: insights from integrated physiological and transcriptomic analyses after prolonged cold storage - Jingling Dai; Hongyan Zhang; Ying Li; Xiaohui Lin; Bing Deng; Liya Liang (Food Bioscience, 2026)

Effects of iron saturation on the structure, digestion stability, and cellular iron bioavailability of ovotransferrin - Xiaojuan Xin; Hui Ouyang; Donglei Zheng; Chenji Xu; Xiangxin Liao; Jiaying Huo; Ying Gao; Lulu Ma; Shugang Li (Food Bioscience, 2026)

Persistence of spore-forming bacteria in high-pressure–processed carrot and hallabong juices and microbiota shifts during suboptimal refrigeration revealed by metagenomic analysis - Daeun Choi; Soo-Hwan Kim; Jae-Ik Lee; Sang-Hyun Park (Food Bioscience, 2026)

Magnolol disrupts membrane integrity and enhances colistin activity via a NagR-Mediated susceptibility in foodborne Aeromonas hydrophila - Xin Chen; Jinpeng Shi; Siyan Chen; Linbin Chen; Shuaiyuan Tang; Ruixiang Shi; Zhihan Yu; Wenbo Yu; Tianlong Lai; Yibin Liao; Liping Li; Xiangmin Lin (Food Bioscience, 2026)

Sequential fermentation with Monascus purpureus and Limosilactobacillus fermentum drives gamma-aminobutyric acid and phenolic compounds accumulation and flavor reconfiguration in longan–lingzhi juice - Wanying Chen; Hang Chen; Shihui Liang; Yuzhi Miao (Food Bioscience, 2026)

AchMYC2 mediates ABA-induced suberin deposition by activating AchABCG6 during wound healing in harvested kiwifruit - Ziang Zhou; Chenggui Yang; Xiaopeng Wei; Yaoran Li; Huiyan Liu; Haitian Fang; Xiaobo Wei (Food Bioscience, 2026)

The effect of physicochemical variability of commercial young child formulas on in vitro gastric coagulation and digestive behavior - Hao Cheng; Wenfu Chen; Wenzhu Yin; Xiumei Tao; Dasong Liu; Thom Huppertz; Xiaoming Liu; Peng Zhou (Food Bioscience, 2026)

Volatilomics reveals dynamic changes and regional specificity in aroma components during processing of Wuyi Rock tea (Shuixian) from three typical producing regions - Wenlong Li; Yashu Wei; Yang Yuan; Wenmiao Wu; Jian Chen; Juan Zhang; Zheng Peng (Food Bioscience, 2026)

Unveiling dual-functional kokumi peptides from yellow wine lees: Flavor enhancement potential coupled with hypolipidemic and antioxidant activities - Cansheng Ou; Hongpeng Yu; Dong He; Kegang Wu; Jinjin Yang; Xianghua Chai; Shengli Wang; Xuejuan Duan; Chenghua Wang (Food Bioscience, 2026)

Microplastics in food safety: Current knowledge on sources, detection technologies, and human health impacts: A narrative review - Zaryab Shafi; Ipsheta Bose; Saqib Husain; Somesh Sharma; Rahul Singh (Food Bioscience, 2026)

Enhancing bioactive and sensory attributes of ginger-apple juice by fermentation with different lactic acid bacteria - Xuezhen Li; Guangpeng Liu; Yanrui Ma; Le Chu; Jiewei Tian; Xueyao Lu; Yuan Meng; Xuqiang Lv; Fatao He; Yan Zhao; Maoyu Wu (Food Bioscience, 2026)

Co-encapsulation of Lactiplantibacillus plantarum postbiotics and curcumin in a biopolymer-based nanocomposite: characterization, antioxidant and biological activity - Alieh Rezagholizade-shirvan; Parisa Shavali gilani; Seyedeh Zahra Nasirifar; Zahra Esmaeili; Ehsan Shamloo; Samira Shokri (Food Bioscience, 2026)

Green extraction and functional enhancement of soy protein resources: Synergistic activation mechanism of in-situ bio-enzymolysis technology - Feng Yan; Yuanyuan Zhao; Shisheng Tong; Ping Liu (Food Bioscience, 2026)

Lipid-regulatory effects of ultra-high pressure-modified Bangia fusco-purpurea polysaccharides mediated by Akkermansia muciniphila - Mingjing Zheng; Jinhuai Zuo; Binhui Zhou; Tao Hong; Yuanfan Yang; Zedong Jiang; Hui Ni; Yujia Ou (Food Bioscience, 2026)

Investigation of ohmic blanching of sugarcane billets through integrated approach of enzyme inactivation kinetics and fuzzy modeling of sensory data - Saachi Chaurasia; Vivek Kumar (Food Bioscience, 2026)

Nanozyme-based hybrid systems for multiplex detection of foodborne contaminants: Current technologies and future directives - Saif Ullah; Lingjun Geng; Kaili Liu; Ajmal Khan; Hina Mukhtar; Rooh Ullah; Rasha M.K. Mohamed; Fangling Du; Nortoji A. Khujamshukurov; Yemin Guo; Xia Sun (Food Bioscience, 2026)

Enzyme-assisted high hydrostatic pressure and ultrasound technologies for sustainable recovery of bioactive compounds from artichoke by-products - I. García-Álvarez; D. Orozco-Arias; E. Cascón; R. De la Peña-Armada; A. García-Alonso; I. Mateos-Aparicio (Food Bioscience, 2026)

Apigenin mitigates cigarette smoke-elicited lung impairment via the orchestration of the PPARγ/PGC1α-FATP2 pathway and the amelioration of the gut microenvironment - Longfei Lv; Sijie Zhang; Bing Huang; Li Ren; Jie Zhang; Zheng Ma (Food Bioscience, 2026)

Bioactivity-guided isolation of alkaloids and chlorophyll-derived compounds from Murraya koenigii with anti-inflammatory, anti-allergic, and SARS-CoV-2 entry-inhibitory activities - Mohamed Abbas Umare Faruk; Michal Korinek; Keerthana Shanmuganathan; Soundar Rajan Kulandhaivel; Sheng-Fan Wang; En-Liang Chu; Hui-Chun Wang (Food Bioscience, 2026)

In vitro biological and functional properties of fermented roasted coffee extracts in the context of Parkinson's disease - Dionisio Pedro Amorim-Neto; Joao Victor Virgilio-da-Silva; Jaqueline Sousa Correia; Matheus Péricles Silva Láscaris; Jhonathan Vinícius Menezes Silva; Carla Alves Barbosa; Beatriz Dal Pian Machado; Mauricio Luis Sforça; Gustavo Henrique Rodrigues da Silva; Lilian Regina Barros Mariutti; Pedro Manoel Mendes Moraes-Vieira; Cesar Renato Sartori; et al. (Food Bioscience, 2026)

Microbial fermentation modulates flavor formation and quality characteristics of Undaria pinnatifida and Saccharina japonica: Insights from multi-omics and volatile profiling - Yuchen Yang; Huiying Piao; Baijie Wang; Saijie Ma; Runze Li; Liping Leng; Hang Qi (Food Bioscience, 2026)

Untargeted plasma metabolomics reveals metabolic signatures of high- and low-polyphenol cocoa intake potentially linked to adult hippocampal neurogenesis - Sonia Melgar-Locatelli; Marta Palma-Morales; Estela Castilla-Ortega; Oscar Daniel Rangel-Huerta; Celia Rodríguez-Pérez (Food Bioscience, 2026)

Screening of a high-affinity aptamer for sensitive and selective colorimetric detection of dhurrin in sorghum based on enhanced laccase-mimic activity of octahedral Ag2O particles - Keya Liu; Jia Zheng; Jian Su; Wangni Meng; Pengcheng Yan; Jinlong Wang; Yue Tang; Lian Xia; Jianli Zhou; Yuangen Wu (Food Bioscience, 2026)

Corrigendum to “Chemopreventive effects of Sargassum cristaefolium against prostate cancer targeting p53-mediated apoptosis signaling pathway: An in vitro and in vivo study” [Food Bioscience, 61 (2024) 104839] - Rajan Marystella Sparjan Samuvel; Hashnu Dutta; Rajan Marystella Benisha; Kathirvel Muralidharan; Nishant Jain; Debasish Swain; Vaikundamoorthy Ramalingam (Food Bioscience, 2026)

Phyllanthus emblica L. polyphenols mitigate high-fat diet-induced cognitive impairment via modulating gut microbiota and calcium/cAMP signaling pathways - Xinyi Deng; Ziyuan Li; Jiamin Tian; Fang Chen; Zeyuan Deng; Qirui Hu; Xiaoya Wang; Le Kang; Zhihong Zhang; Yao Pan (Food Bioscience, 2026)

Allergenicity evaluation of antioxidant peptides from Ruditapes philippinarum: BALB/c mouse allergy model, passive cutaneous anaphylaxis reaction validation and allergen-related peptide retention analysis - Lichong Liu; Zhengzhuo Zhao; Bifen Wu; Daosen Chen; Chunjie Dai; Jingnan Ren; Qing Yang; Ling Wang; Yijie Chen; Feng Xu (Food Bioscience, 2026)

Alleviating UVB-induced photoaging through attenuation of endoplasmic reticulum stress by degraded Sargassum fusiforme polysaccharides - Huamai Qiu; Molan Zhang; Xiaomeng Ren; Lijun You; Oliy Akhmedov (Food Bioscience, 2026)

Mitigating microplastic contamination in the food chain via microalgae: Sequestration and bioplastic production - Rohit Sharma; Priyvart Choudhary; Vinay Kumar Pandey; Garima Kumari; Shailendra Thapliyal; Gurmeet Singh; Gurpreet Kaur (Food Bioscience, 2026)

Evaluation of the retention process of bile acids by cell surface of inactivated Lacticaseibacillus rhamnosus GG using spray drying under in vitro digestion simulation - Douglas Xavier-Santos; Rodrigo Dias Requião; Paulo César Martins Alves; Christopher Schmidt; Thomas Kurth; Adriane Elisabete Costa Antunes; Stephanie Bader-Mittermaier; Peter Eisner; Anderson S. Sant’Ana (Food Bioscience, 2026)

Koji maturation dynamics regulate enzymatic activity, amino acid metabolism, and aroma formation across fermentation in imo-shochu - Haoyu Zhu; Yumiko Yoshizaki; Mizuki Watanabe; Yuta Anan; Taiki Futagami; Hisanori Tamaki; Kazunori Takamine (Food Bioscience, 2026)

Lactiplantibacillus plantarum 5.1 attenuates ovarian fibrosis by modulating the gut microbiota and ovarian metabolism in a rat model of letrozole-induced polycystic ovary syndrome (PCOS) - Qiu-Ping Huang; Li-Ying Huang; Gui-Lian Liao; Chun-Xiang Huang; Ke-Ying Wang; Jie-Jing Xu; Hao-Ran Sun; Tie-Min Jiang; Jia-Le Song (Food Bioscience, 2026)

Identification, characterization, and mechanism of action of subtilisin-like Sy-1 from Bacillus amyloliquefaciens X-YJ-1 against Listeria monocytogenes - Zhen Zhang; Bingbing Xiong; Jinping Yan; Chenjian Liu; Xiaoran Li; En Yang (Food Bioscience, 2026)

Plant metabolomics and bioactivity assessment of underutilized Ipomoea quamoclit and Ipomoea pes-caprae leaves for anti-diabetic potential: An in vitro, in silico, and network pharmacology approach - Aditya Sharma; Sourabh Chouhan; Deepika Singh; Inder Pal Singh (Food Bioscience, 2026)

Naringenin-loaded nanoparticles based on sodium caseinate and carboxymethyl chitosan for filled starch gels: Characterization, texture, stability, bioactivity, and digestion - Peijian Cai; Yingying Cao; Yifan Zhang; Yanqi Lin; Wenwen Feng; Yi Liu; Zhaozhi Zeng; Fansheng Kong (Food Bioscience, 2026)

Prolonged fermentation of chicory root enhances insulin-sensitizing and anti-inflammatory activities: Metabolomics-guided identification of bioactive metabolites - Jiaqian Liang; Ke Li; Shasha Fang; Zhijie Shi; Wei Zhang; Zhenming Lu; Xiaojuan Zhang; Mengyang Lu; Hongyu Xu; Zhenghong Xu (Food Bioscience, 2026)

Identification and mechanistic characterization of α-glucosidase inhibitory peptides from walnut protein hydrolysates with hypoglycemic activity in vitro and vivo - Xueying Gao; Xiaoru Qin; Junwei Yuan; Bin Du; Yunbin Jiang; Mengshi Wang; Hua Wang; Weiwei Liu (Food Bioscience, 2026)

Latitudinal gradients shape adaptive divergence of tea saponin accumulation in Camellia oleifera - Danmei Yu; Liyun Feng; Suyun Zhang; Xiaohua Liu; Huan Yang; Jie Xiao; Shang Chen; Xia Dong; Li Cheng; Yao Zhao; Jun Rong; Jian Zhang (Food Bioscience, 2026)

From plate to plasma: Digestive transformation, absorption pathways, and regulatory oversight of microplastics in food systems - Kiran Verma; Kanika Dulta; Sheetal Thakur (Food Bioscience, 2026)

Fabrication of soybean protein-derived nanoparticles and their enhancement mechanism for lutein: An analysis of encapsulation, stability and interactions - Zhiwei Li; Yong Cheng; Renyi Wu; Zhaojun Wang; Qiuming Chen; Maomao Zeng; Jie Chen; Zhiyong He (Food Bioscience, 2026)

Construction of dual-stage starch release microcapsules in the oral and intestinal regions - Wenyan Bu; David Julian McClements; Jianwei Zhao; Jie Long; Chao Qiu; Hangyan Ji; Zhengyu Jin; Long Chen (Food Bioscience, 2026)

Mining and characterization of endogenous constitutive promoters in Aspergillus oryzae - Sha Huang; Laimao Luo; Jingyin Zhou; Zhui Tu; Qinhua He; Yanping Li (Food Bioscience, 2026)

Screening and application of lactic acid bacteria for mustard leaves (Brassica juncea var. multiceps) pickle directed by sensory omics and volatile flavor profiling - Junjie Tong; Shiwen Li; Zhaojun Wang; Maomao Zeng; Zhiyong He; Jie Chen; Qiuming Chen (Food Bioscience, 2026)

Insights into the synergistic mechanism of a multi-enzyme system for modulating molecular structure and reducing the digestibility of waxy maize starch - Yuqi Yang; Xinyu Wang; Xiangze Jia; Qing Gao; Bin Zhang; Qiang Huang (Food Bioscience, 2026)

Biosynthesis, extraction, identification, biological activities, and biomedical applications of cephalopod ink melanin - Chunsen Xia; Baolian Jing; Jiaxin Duan; Miaomiao Zhou; Xiaoran Li; Hongyan Li; Hongxia Che (Food Bioscience, 2026)

Construction of a ratiometric high-throughput fluorescent aptasensor for the detection of AFB1 by double quantum dot-conjugated agarose gel - Aosa Wu; Linyuan Zhai; Jingwen Fan; Zhiguang Suo; Liuyi Zhang; Xueqing Zhu; Hongshuai Zhu; Min Wei; Huali Jin; Yong Liu; Renyong Zhao (Food Bioscience, 2026)

Electrospun nanofiltration of coconut inflorescence sap: Impact on fermentation control, microbial stability, and functional preservation - Sarangapany Ashwin Kumar; P. Santhoshkumar; J.A. Moses (Food Bioscience, 2026)

The protective effect of dihydromyricetin from vine tea on intestinal barrier injury induced by Salmonella lipopolysaccharide - Yunlin Yang; Bo Chen; Cunyi Zhang; Ruitong Huang; Junzhong Hu; Lili Chen (Food Bioscience, 2026)

Exploring the wild fermentation of olive pomace: Influence of time and temperature on microbiological and chemical composition - Diana Melo Ferreira; Liliana Espírito Santo; Susana Machado; Anabela S.G. Costa; Thiago F. Soares; Sara C. Cunha; Josman D. Palmeira; M. Beatriz P.P. Oliveira; Rita C. Alves; Helena Ferreira (Food Bioscience, 2026)

Chrysanthemum: A promising source of bioactive components and their applications - Shuangshuang Zhang; Wenyan Wu; Yifan Si; Dongqi Liu; Junshang Liu; Xiaoying Liu; Chao Tang; Xiaoyu Chen; Wenyi Kang (Food Bioscience, 2026)

Synthesis of N, S-co-doped carbon quantum dots derived from coralline algae polysaccharide and their application for grape preservation in gelatin films - Libo Wang; Xuan Fu; Kerou Gao; Yuhan Song; Hongda Zhang; Yanhui Wei; Kun Cheng (Food Bioscience, 2026)

Aromatic vinegar-formulated Gardenia jasminoides Ellis extract alleviates hyperuricemia by remodeling gut microbiota, promoting SCFA production, and attenuating oxidative stress and renal injury - Xianchao Yi; Ziwen Xu; Yin Wan; Haowei Fan; Yulong Zhang; Jiayi Yuan; Chen Wang; Wenqing Cai; Xuehong Tian; Chaojun Liu; Guiming Fu (Food Bioscience, 2026)

The effect of pre-treatment and inoculation method on the quality of persimmon wine - Hua Luo; Jinmei Hao; Min Liu; Yinhu Xu (Food Bioscience, 2026)

Predicting consumer preference for Cheddar cheese: A flavoromics-driven approach integrated with machine learning - Xinying Xu; Aolin Yang; Ying Wang; Yangfan Guo; Ziyan Wu; Xiaoyan Pei; Wancui Xie; Jian He; Bei Wang (Food Bioscience, 2026)

Comparative mono- and co-culture fermentation of Parijoto (Medinilla speciosa Blume) juice: strain-specific metabolomic signatures and functional profiles of an underutilized Indonesian fruit - Andri Frediansyah; Solihatun Amidan Amatul Aziz; Hartiwi Diastuti; Fida La'alia Azzahra; R. Haryo Bimo Setiarto (Food Bioscience, 2026)

Regulatory effects of triglyceride structure and medium-chain fatty acid content on in vitro dietary lipid digestion behavior and downstream β-hydroxybutyrate response in HepG2 cells - Xiaojing Liu; Yandan Wang; Jun Jin; Wei Wei; Wei Zeng; Xingguo Wang (Food Bioscience, 2026)

Nutrient partitioning and antioxidant capacity of Spirulina subsalsa and Arthrospira platensis through successive freeze–thaw extraction - Qianchen Sun; Yang Zhao; Kexin Pei; Tuo Zhao; Haiyan Pei (Food Bioscience, 2026)

Unveiling the oxidation products of phenolic acids: Impacts on antioxidant activity - Adriana C.S. Pais; Mariana Kergoustin; Joel Coelho; Valdemar I. Esteves; Maria R. Domingues; Sónia A.O. Santos (Food Bioscience, 2026)

Comparison of quality differences in Gastrodia elata wines fermented with different Saccharomyces cerevisiae and potential for sleep improvement in S. cerevisiae SY G. elata fermented wine - Zhiqiang Yi; Weizhong Hu; Huiying Li; Shuxin Zhou; Chengjun Jing; Quang D. Nguyen; Szilárd Kun; Szandra Klátyik; Zhirong Wang; Jianquan Kan; Muying Du (Food Bioscience, 2026)

Research on the characteristic quality and flavor of fermented lightly salted tilapia affected by maturation temperatures via multi-omics technologies - Xiaohua Shen; Ke Zhang; Jiayang Li; Xusong Wang; Wei Yang; Dayong Zhou; Lei Qin; Xuhui Huang (Food Bioscience, 2026)

Evaluation of Eupatorium perfoliatum loaded chitosan nanocarriers in silico, in vitro and in vivo for anti-inflammatory, antipyretic and analgesic potential - Sorimuthu Revathi; Nibedita Dey; Subramanian Thangaleela; Kubera Kumar; Anita Roy; Lalitha Gnanasekaran; D. Shanmugapriya; Sajad Ali; Ashley George Thomas; Thanigaivel Sundaram (Food Bioscience, 2026)

Pediococcus acidilactici XZ106 ameliorates hyperglycemia in mice via steroid hormone and AMP-activated protein kinase pathway modulation - Shuxin Zhou; Weizhong Hu; Jianquan Kan; Zsolt Zalan; Chengjun Jing; Muying Du (Food Bioscience, 2026)

Editorial Board (Food Bioscience, 2026)

Synergistic optimization of feedback-based dehydration parameters in Pleurotus eryngii and thermally induced conformational characteristics of albumin components - Ao Zhou; Yinghao Wang; Huihui Xu; Yanchun Yao; Weiqiao Lv; Dianbin Su (Food Bioscience, 2026)

Multi-omics insights into microbial communities and key flavor formation mechanisms of sweet flour paste under sunroom fermentation mode - Yuanyuan Chen; Qi Qi; Danyu Yan; Xintong Hu; Chi Zhang; Yingchun Mu; Wei Su; Yu Mu (Food Bioscience, 2026)

Prebiotic oligosaccharides at the carbohydrate health interface: structure centric processing pathways from plant biomass - Yashika Raheja; Rakhi Kapoor; Premeshworii Devi Maibam; Krishna Gautam; Ajay Kumar; Vivek Kumar Gaur; Bhupinder Singh Chadha (Food Bioscience, 2026)

Lactic acid bacteria profile based on rRNA 16S and its relationship with the sensory quality of award-winning and non-award-winning artisanal cheeses from southern Brazil - D.D.R. Arbello; A.G. Felice; S.d.C. Soares; F.M. Dalla Nora; F.L. Zen; N.S.P.S. Richards (Food Bioscience, 2026)

Acetone-assisted enhancement of Raman detection of polystyrene nanoplastics - Xin Guo; Lili He (Food Bioscience, 2026)

Unraveling the molecular mechanism of Citrus flavor (+)-nootkatone biotransformation from (+)-valencene by Pseudomonas sp. HNGD-T31 via 4D-DIA based proteomics - Xiao Li; Mengju Zhang; Yizhuo Liu; Ke Li; Yishang Wen; Yanli Xie; Jinchu Yang; Yingjie Feng; Feng Yang; Yongming Xu; Zhenzhen Huang (Food Bioscience, 2026)

Advances in the food and nutraceutical applications of calafate (Berberis microphylla) and its by-products: Characterization, processing, biological activity and patents - Erick Jara-Quijada; María Vergara-Toro; Pía Valverde-Inostroza; Javiera Vergara-Aravena (Food Bioscience, 2026)

Licorice flavonoids fermented by a synthetic microbial consortium attenuate DSS-induced ulcerative colitis: efficacy and mechanistic insights - Xinru Wang; Jinyu Wu; Linyan Xie; Yan Zhang; Yanyan Dang; Genlin Zhang (Food Bioscience, 2026)

Microbial-metabolite networks shaping primary dark tea quality during pile fermentation - Hongjing Pan; Zixin Ni; Wangjing Wu; Yuefei Wang; Jihong Zhou (Food Bioscience, 2026)

Multimodal bioactivities and COX-2 targeted anti-inflammatory mechanism of enzyme-assisted ultrasonic extracted capsicum and zingiber oleoresins: An integrated computational and experimental study - Muhammad Adeel Razzaq; Muhammad Shahid; Zahid Mushtaq; Bushra Akhtar (Food Bioscience, 2026)

Ellagitannin-derived metabolite Urolithin A suppresses NCOA4-dependent ferritinophagy and attenuates ferroptosis following cerebral ischemia-reperfusion injury - A. Gowtham; Sandya Tambi Dorai; Sandeep Chandrashekharappa; Ravinder K. Kaundal (Food Bioscience, 2026)

Development of a novel cocoa butter equivalent from tiger nut (Cyperus esculentus L.) oil via enzymatic acidolysis - Yushuang Chen; Kedian Wang; Yuyuan Hu; Talha Ashfaq; Shangde Sun (Food Bioscience, 2026)

Puckering astringent compounds target Gαq-coupled receptors and induce store-operated calcium entry via Orai channels in the human tongue cell line HSC-3 - A.U. Mueller; G. Andersen; V. Somoza (Food Bioscience, 2026)

Algal biomolecules and their potential applications in wound care and skin health: A systematic review - Kai Xuan Lim; Chi Chen Wong; Megha Sahu; Chiau Ming Long; Mukesh Nandave; Yoon-Yen Yow (Food Bioscience, 2026)

Screening and functional characterization of lactic acid bacteria with bidirectional immunomodulatory activity - Tao Wei; Fang Ma; Huiyu Li; Tonghao Du; Xiaoyan Xu; Shijin Xiong; Mingwei Zhao; Min Jia; Tao Xiong; Mingyong Xie (Food Bioscience, 2026)

Development of a logic-engineered CRISPR/Cas12a aptasensor with catalytic hairpin assembly for multiplexed mycotoxin detection - Precious Asumadu; Liuchan He; Dingyu Xue; Shujun Li; Ziyi Yan; Nishat Tasnim Sarker; Shijie Li; Dezhao Kong; Hua Ye (Food Bioscience, 2026)

Inactivation efficacies of acidic and neutral electrolyzed water against Clostridium perfringens spores in suspension and on model food contact surfaces - Bantita Sapermsub; Yves Waché; Pathima Udompijitkul (Food Bioscience, 2026)

Bioprotective application of Bacillus amyloliquefaciens MS15a and its bacteriocin in Thai fermented pork sausage (Sai Krok E-san) - Ratchanu Meidong; Lueacha Tabtimmai; Ratsupa Thammaporn (Food Bioscience, 2026)

Exudate-based microbial and metabolomic profiling for assessing beef spoilage and Salmonella contamination - Maha Abdelhaseib; Nathanael Lichti; Bruce R. Cooper; Paul Ebner; Yuan H. Brad Kim (Food Bioscience, 2026)

Multi-tiered network pharmacology-drosophila-mouse approach reveals Cyperus esculentus peptide targets cAMP/PKA/CREB pathway and gut microbiota to counteract cognitive decline - Fenyi Min; Jiaqing Wang; Liping Qin; Yuxin Wang; Yizhou Li; Xuebo Liu; Lijun Sun (Food Bioscience, 2026)

Disabling lactose metabolism in proteinase-positive Lactococcus lactis to modulate proteolysis in cheese - Liuyan Gu; Shuangqing Zhao; Belay Tilahun Tadesse; Christian Solem (Food Bioscience, 2026)

Rosa laevigata Michx. as a fermentation adjunct modulates microbial succession, metabolic profiles, and sensory quality of Traditional Hakka Huangjiu during brewing - Lin Cheng; Xin Feng; Yujing Wang; Yifang Chen; Bing Li; Feiliang Zhong; Xuegang Luo (Food Bioscience, 2026)

Integrated machine learning assisted multi-objective optimization of spray drying conditions for plant-based probiotic powder: Comparative modelling with GC-MS and FTIR validation - Ping Tang; Siew Young Quek; Aliah Zannierah Mohsin; Nurul Hanisah Juhari; ShuangQuan Huang; Anis Shobirin Meor Hussin (Food Bioscience, 2026)

Integrative transcriptomic and metabolomic analysis reveals the mechanism of GABA and melatonin co-treatment enhancing flavonoid and alkaloid biosynthesis in Dendrobium officinale protocorm-like bodies - Mingfeng Liu; Yu Shao; Yitian Chen; Xiuying Xia; Zhilong Xiu (Food Bioscience, 2026)

Enhanced anti-hypoxia efficacy of morin via a ROS-responsive dextran-based nanodelivery system - Hang Gao; Nannan Jing; Yongkang Pan; Rui Li; Ting Wang; Xin Liu; Jiaqing Zhu; Jike Lu (Food Bioscience, 2026)

Chemical characterization and bioactivity assessment of Erodium cedrorum subsp. salmoneum extracts supported by in silico analysis - Sakina Yagi; Gokhan Zengin; Cziaky Zoltan; Josef Jeko; Yahor Ivashchanka; Katarzyna Turecka; Rafał Hałasa; Magdalena Gucwa; Kinga Kochan-Jamrozy; Justyna Stefanowicz-Hajduk; Mehmet Veysi Cetiz; Abdullahi Ibrahim Uba; et al. (Food Bioscience, 2026)

Polysaccharide-based ROS-responsive micro/nanomotors loaded with β-Carotene: Characterization, encapsulation, and enhanced antioxidant application - Fanghan Li; Linghui Li; Songyi Lin; Minghao Zeng; Hongyan Wang; Jiaxin Qiang; Yue Tang; Simin Zhang (Food Bioscience, 2026)

Triple-emission fluorescent probe for ultrasensitive and multicolorimetric detection of tetracycline antibiotics in food samples - Qin Zhang; Yuehui Liang; Zhuojun He; Lina Gao; Hai-Bo Liu; Lifei Hu; Jingyi Qin; Jing Wang (Food Bioscience, 2026)

Clarification of apple juice using atmospheric cold plasma-treated and microwave-treated polygalacturonase - Jayashree B. Potkule; Uday S. Annapure (Food Bioscience, 2026)

Scaffold-based Monascus cultivation: a controllable alternative to conventional red yeast rice for Hong Qu rice wine fermentation - Yejiayi Lv; Bijie Wang; Hongyun Lu; Xiayu Liu; Ying Shi; Qihe Chen (Food Bioscience, 2026)

Unraveling structure-driven astringency perception of polyphenols and elucidating multimodal mitigation mechanism by citrus pectin - Haiwa Wang; Kaichang Zhao; David Julian McClements; Yi Chen; Qiang Yu; Taotao Dai; Yuting Wang (Food Bioscience, 2026)

Amelioration of NAFLD by herbal-dairy meal replacement (HD-MR) potentially via the gut microbiota–short-chain fatty acid axis - Yuqing Xie; Qirui Hu; Zhiqing Gong; Chuxian Li; Jinrong Yang; Pinnan Zhang; Fengxin Wang; Yao Pan; Zeyuan Deng; Fang Chen (Food Bioscience, 2026)

Characterisation of new indigenous Starmera stellimalicola strains isolated from wine spoiled by film-forming yeast - Katarína Furdíková; Gabriela Labovská; Peter Vaštík; Jaroslav Hambalko; Vladimír Štefuca (Food Bioscience, 2026)

Ultrasound-assisted recovery of microbial hydroxylated C50 bacterioruberin as a food-grade antioxidant and natural colorant for resource-efficient food processing and biomass valorization - Cassamo U. Mussagy; Celso Mondlhane; Cristobál N. Alvarado-Holtheuer; Angie V. Caicedo Paz; Daniele Giuffrida; Alessia Tropea; Luigi Mondello; Fabiane O. Farias; Maria G.A. Felipe; Adalberto Pessoa (Food Bioscience, 2026)

Integrative microbiomics, metabolomics, and network pharmacology reveal microbial communities and flavor dynamics during traditional acetic acid fermentation of Shanxi aged vinegar - Baoqing Bai; Lanqi Zhang; Xianxian Luo; Ying Zhang; Wenyan Yan; Jinhua Zhang; Tao Bo; Hailong Qian; Yukun Yang; Shuo Wang (Food Bioscience, 2026)

The dietary flavonoid luteolin protects against cadmium-induced cerebral cortical injury in chickens via the endoplasmic reticulum stress-autophagy axis - Xianzu Luo; Qianting Shi; Li Wang; Tao Wang; Yi Wang; Yonggang Ma; Xishuai Tong; Hui Zou; Jianhong Gu; Xuezhong Liu; Jianchun Bian; Zongping Liu; et al. (Food Bioscience, 2026)

Comparative analysis of volatile flavor compounds in lactic acid bacteria-bioacidified sour beer using HS-SPME/GC-MS and multivariate statistical methods - Wenxin Yang; Muhammad Salman Farid; Kaixin Cao; Yang He; Feiyu An; Yiming Liu; Cui Zhang; Rina Wu; Zhen Wu; Junrui Wu (Food Bioscience, 2026)

Unraveling variations between quality and bacterial communities, identification of dominant strains isolated from salted fermented chili pepper - Jiangru Lv; Shaoran Shi; Fengkun Niu; Sijia Peng; Tao Guo; Aihong Chen; Jiayue Xu; Liang Zhao; Dong Yang; Xiaojun Liao (Food Bioscience, 2026)

Comparative study on the changes of triacylglycerol lipolysis products and fatty acid bioaccessibility of four dietary lipids with varying degrees of unsaturation using in vitro digestion model - Yanjun Guo; Zhan Ye; Wei Yang; Rui Xu; Yahui Gao; Yuanfa Liu (Food Bioscience, 2026)

Scalable microencapsulation protocol for neuroprotective extracts from different food matrices - Victor M. Amador-Luna; Miguel Herrero; Ángel Gómez Arribas; Elena Ibáñez; Lidia Montero (Food Bioscience, 2026)

Off-flavor challenges and mitigation strategies of soy protein products - Jhongyan Huang; Bongkosh Vardhanabhuti (Food Bioscience, 2026)

Corrigendum to “Citrus pectin supplementation as a dietary strategy to restore hypertension and neurovascular function in rat fed with a high-fat diet as a model of metabolic syndrome” [Food Bioscience 79 (2026) 108795] - Pablo Méndez-Albiñana; Pilar Rodríguez-Rodríguez; Mar Villamiel; Javier Blanco-Rivero (Food Bioscience, 2026)

Metal-coordinated phlorizin derivatives: Structural characterization and α-glucosidase inhibitory activity - Mengqi Teng; Yuqing Zhang; Guorui Yang; Jiayu Sun; Haifang Xiao (Food Bioscience, 2026)

Computer-aided hapten design for pencycuron and development of highly sensitive enzyme-linked immunosorbent and immunochromatographic assay methods - Chuhan Lu; Lingling Guo; Shanshan Song; Liqiang Liu; Xinxin Xu; Hua Kuang; Chuanlai Xu; Liguang Xu (Food Bioscience, 2026)

Inhibition of the TLR-TNF-HIF-1α pathway attenuates trimethylamine and inflammation by arabinoxylan and glycolysis inhibitors - Yanxiao Chen; Qian Li; Yu Song; Lu Zhang; Min Zhang (Food Bioscience, 2026)

Silver nanoparticles from Arbutus unedo extract: Green synthesis, antibacterial activity, and TMPRSS2 enzyme inhibition - Ozlem Tavukcuoglu; Fatih Ciftci; Nilufer Evcimen Duygulu; Muhammedul Emin Coban; Duygu Misirli; Mahfuz Elmastas (Food Bioscience, 2026)

Whey protein regulation of muscle protein synthesis: From molecular mechanisms to physiological effects - Jiale Wang; Yumeng Zhang; Haokun Kang; Shengyi Zhang; Huiyi Yang; Yijin Wang; Xiqing Yue; Zhenmin Liu; Mohan Li (Food Bioscience, 2026)

Exploring the antidiabetic potential of Rhamnus alaternus: A combined in vitro, in vivo and in silico approach - Anissa Imene Reffas; Mokhtaria Yasmina Boufadi; Faϊza Moulai-Hacene; Soumia Keddari; Souheyla Mekraf; Abdenacer Tou; Abbassia Demmouche; Hamza Moussa; Noureddine Nasrallah; Walid Elfalleh; Hamdi Bendif; Mohamed A.M. Ali; et al. (Food Bioscience, 2026)

Combination of ARTP mutagenesis and adaptive evolution for breeding yeast strain with high-yield β-glucan production - Mine Yang; Dafang Yin; Yadong Zhong; Lianghua Wen; Yang Li; Yanlong Wen; Jielun Hu (Food Bioscience, 2026)

Two purified polysaccharides from Anemarrhena asphodeloides alleviate type 2 diabetes in mice through remodeling gut microbiota and modulating glycolipid metabolism - Juncheng Chen; Li Zhu; Liqian Chen; Guihong Fang; Baolian Li; Jing Zhou; Meijuan Lan; Lin Li; Bing Li (Food Bioscience, 2026)

Metabolomics and GC–IMS reveal the flavor and metabolite profiles of loquat leaf fermented with Poria cocos mycelium - Cuicui Yang; Xi Feng; Wen Huang; Zhinan Mei; Ying Liu (Food Bioscience, 2026)

Antioxidant strategies and mechanisms of cider fermentation with ergothioneine- and glutathione-producing yeasts: an alternative to sulfur dioxide - Naihui Dong; Yisong Jia; Kexin Xiong; Zhijie Li; Yiwei Dai; Chaofan Ji; Yingxi Chen; Xinping Lin; Sufang Zhang (Food Bioscience, 2026)

Germination induces neobavaisoflavone formation in tempe, an Indonesian fermented food - Rafidha Irdiani; Alfi Hudatul Karomah; Masahiro Furuno; Mohamad Rafi; Made Astawan; Eiichiro Fukusaki; Sastia Prama Putri (Food Bioscience, 2026)

Integrated transcriptomic and functional analyses provide insights into the heat stress response mechanisms and HrcA mediated potential regulatory in Tetragenococcus halophilus JY1 - Fangming Lan; Yu Zhang; Chi Zhao; Jiayi Lin; Dongdong Sun; Juliang Dai; Lixin Luo (Food Bioscience, 2026)

Preparation, characterization, and biological activity of nanoliposomes Co-loaded with capsaicin and gallic acid against Helicobacter pylori - Daliah Yousef; Ali Al-Samydai; Hala Al Daghistani; Luigi Menghini; Mariachiara Gabriele; Simonetta Cristina Di Simone (Food Bioscience, 2026)

Acidic substances generation patterns and regulation strategies in the Caosha and first rounds of Jiangxiangxing Baijiu fermentation - Ying Guo; Zhenyao Zhang; Jiajie Li; Songbo Guo; Pengpeng Sun; Kaiyuan An; Yumei Wang; Ruixin Wang; Ying Zhou; Xiaole Wu; Yefu Chen (Food Bioscience, 2026)

Peptidomic characterization and evaluation of in vitro and in vivo anticoagulant activities of proteinase K hydrolysates from the deep-sea cold seep clam Archivesica marissinica - Yuhong Ouyang; Yang Yue; Hao Chen; Jing Wang; Ning Wu; Lihua Geng; Quanbin Zhang (Food Bioscience, 2026)

Characterization of the flavor profile in apricot extract by combining molecular sensory science and untargeted metabolomics - Shuang Sun; Jingzhe Sun; Ruiyang Chen; Yixin Dai; Fan Yang; Shuang Bi; Ye Liu (Food Bioscience, 2026)

Genomics-guided exploration of Nesterenkonia sp. CL21 proteases to produce bioactive peptides with antioxidant and α-amylase inhibitory activities from soy sauce cake hydrolysis - Shieh Feng Chen; Cyn Ru Cheah; Ivan Kai Jie Lim; Hongxuan An; Chun Shiong Chong; Ming Quan Lam; Kah Yaw Ee (Food Bioscience, 2026)

Comprehensive insights into AphA-induced physiological alterations and molecular pathways in Vibrio alginolyticus - Yanni Zhao; Zi Wang; Xuan Wu; Hua Li; Ningning Zhou; Meiru Yan; Ting Shao; Xuefeng Chen; Huan Liu (Food Bioscience, 2026)

Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5: process optimization and effects of spray- and freeze-drying - Basobi Mukherjee; Thao M. Ho; Per E.J. Saris; Saber Amiri; Seyed Alireza Banihashemi; Masoud Aman Mohammadi; Mohammad Bagher Kamali Aghdam; Mehdi Zarei; Sami Hietala; Amin Yousefvand (Food Bioscience, 2026)

Prebiotics (Fructo-Oligosaccharides and Inulin) targeting neuroimmune pathways in Parkinson’s disease for improved health - Abinash Ravi; Ieshita Pan (Food Bioscience, 2026)

Indigenous fermented foods of Northeast India: Emerging opportunities in functional foods, microbiota-driven nutrition and safety perspectives - Lunasmrita Saikia; Partha Pratim Dutta; Dhrubajyoti Gogoi; Narayan Chandra Talukdar; Saikat Sen; Prastuti Sahariah; Albert Bharali (Food Bioscience, 2026)

Yeast β-glucan mitigates obesity in high-fat diet-fed mice, accompanied by gut microbiota shifts and elevated short-chain fatty acids - Kairui Tong; Yanlong Wen; Yadong Zhong; Jielun Hu (Food Bioscience, 2026)

Fungal immobilized biocatalysts as advanced producers of enzymes for improved food source treatment - Elena Efremenko; Olga Senko; Aysel Aslanli; Olga Maslova (Food Bioscience, 2026)

The dietary flavonoid quercetin protects against visual cortical synaptic remodeling and ferroptosis in experimental myopia via the KEAP1-NRF2 pathway - Miao Zhang; Ruixue Zhang; Yuanting Yang; Xiaoyue Zhao; Baoyuan Sun; Zhongyu Ma; Mengke Wu; Jizhao Xin; Xuewei Yin; Hongsheng Bi; Dadong Guo (Food Bioscience, 2026)

Effect of liquid-medium properties on ultrasound inactivation efficiency and mechanism against Escherichia coli and Listeria monocytogenes - Bin Yang; Tingting Chen; Ruyu Zhang; Haiqi Chen; Wenjun Wang; Ruiling Lv; Donghong Liu (Food Bioscience, 2026)

Acidic environment-induced activation of the ADI pathway enhances the anti-inflammatory properties of metabolites from lactic acid bacteria - Jin Yong Kang; Min Ji Kim; Ho Myeong Kim (Food Bioscience, 2026)

Simultaneous extraction and enzymatic hydrolysis for the production of a mixture of emerging prebiotics from sunflower meal - Aleksandra Tomić; Milica Veljković; Milica Simović; Katarina Banjanac; Nikola Nikačević; Dejan Bezbradica (Food Bioscience, 2026)

Innovative active-intelligent film based on a synergistic system of Gelidium amansii polysaccharide, purple cabbage anthocyanin, and Zn-CDs: Enabling real-time freshness monitoring and pork preservation - Siyu Wu; Jiahui Tian; Xun Zhou; Ruoyan Guo; Lulu Qi; Xin Zhao; Ziluan Fan (Food Bioscience, 2026)

Antibacterial effect and mechanism of plasma-activated water on Salmonella Typhimurium and Listeria monocytogenes - Wenzhe Liu; Rui Gao; Luyao Zhao; Shuo Yang; Hanfeng Zhang; Zhen Jiao; Qing Chi (Food Bioscience, 2026)

Harnessing endogenous EcHpaBC for P450-Independent dihydroquercetin biosynthesis - Mengyu Jiang; Zefeng Li; Junjie Zhang; Fei Wang; Xun Li; Yu Zhang (Food Bioscience, 2026)

Highly sensitive label-free SERS detection of okadaic acid using gold nanorods coupled with DFT and chemometrics - Muhammad Saleem; Md Mehedi Hassan; Muhammad Shoaib; Yi Xu; Quansheng Chen (Food Bioscience, 2026)

Food-derived inositol derivatives mitigate high-fat diet-induced adiposity by attenuating inflammation and promoting adipocyte browning in mice - Xiaochen Guo; Mengjie Xu; Linlin Liu; Qinghui Lin; Rui Gao; Ruoxuan Xu; Wei Yu; Zhongmei Liang; Pengfei Wu; Zehan Dong; Zhen Xie; Nan Meng; et al. (Food Bioscience, 2026)

Antifungal activity of bee products - Michał Otręba; Łukasz Marek; Jerzy Stojko; Anna Rzepecka-Stojko (Food Bioscience, 2026)

Egg white ovomucin-derived glycopeptides inhibit Helicobacter pylori adhesion by acting as receptor analogs - Songyuan Zhang; Roman Liang Pruski; Quan "Sophia" He; Xiaohong Sun (Food Bioscience, 2026)

High prevalence and diverse patterns of multi-serotype Salmonella contamination in individual food samples in China - Xiaojuan Yang; Jiahui Huang; Ling Chen; Tingting Liu; Chengsi Li; Hui Zhao; Jumei Zhang; Qingping Wu (Food Bioscience, 2026)

Functional reprogramming of human milk exosomal lipidome from colostrum to mature milk: Implications for infant growth and development - Xue Bai; Xiaoyu Liu; Hong Yu; Chunshuang Wu; Mei Yang; Xiqing Yue (Food Bioscience, 2026)

Enhancing Arabica coffee quality through starter-assisted wet and secondary fermentations: Effects on composition and cupping scores - GiGi Chin-Wen Lim; Yi-Chan Chiang; Chih-Yao Hou; Kai-Min Yang; Lu-Sheng Hsieh; Jhih-Ying Ciou (Food Bioscience, 2026)

Softening cucumbers without heat treatment using enzymatic degradation under pressurized CO2 - Ayane Ide; Marina Ishida; Iroha Toda; Mikihide Demura; Seiji Noma (Food Bioscience, 2026)

Multifunctional postbiotics for clean-label foods: A review of sustainable production, industrial applications, and regulatory aspects - Sourav Garg; Vivek Kambhampati; Sabyasachi Mishra (Food Bioscience, 2026)

Linking integrative omics-based data fusion to in vitro gastrointestinal digestion reveals ripening-driven chemical signatures in Coppa Piacentina PDO - Federico Froldi; Gabriele Rocchetti; Giulia Leni; Gianluca Giuberti; Samantha Sigolo; Aldo Prandini (Food Bioscience, 2026)

Mechanism of a medicine-food homology compound in ameliorating alcoholic liver injury via coordinated regulation of the CYP2E1/PPARα/TLR4 pathways and the gut-liver axis - Jian Tong; Qiannan Wang; Yue Tian; Shuang Liu; Tianhao Li; Mengmeng Chen; Jialing Shi; Yunfeng Bi; Heyu Wang (Food Bioscience, 2026)

Metabolomics-guided valorization of Sicilian Star-Ruby grapefruit (Citrus × paradisi) peels through sustainable microwave-assisted extraction and antioxidant profiling - Gregorio Peron; Gokhan Zengin; Mirella Zancato (Food Bioscience, 2026)

Green approach for phenolic recovery: Auricularia fuscosuccinea enzymes applied to citrus processing waste - Romina O. Coniglio; Gabriela V. Díaz; Gonzalo A. Ojeda; Gisel Padula; Edgardo O. Albertó; Pedro D. Zapata (Food Bioscience, 2026)

Mechanistic study of the anti-photoaging effects of Mogroside V via the VEGFA/PI3K-Akt signaling pathway in human fibroblasts - Qiuting Mo; Keran Jia; Xiaoyu Wang; Changtao Wang; Dongdong Wang; Dan Zhao; Jiachan Zhang; Meng Li (Food Bioscience, 2026)

Effect of cultivation conditions on In vitro protein bioaccessibility of edible filamentous fungi - Ricky Wang; Ophelie Lemaire; Amir Mahboubi; Mohammad J. Taherzadeh (Food Bioscience, 2026)

pH-dependent thermal–mechanical microparticulation governs aggregation and structure–function relationships of yeast protein isolate - Suyoon Lee; Myeongsu Jo; Young Jin Choi (Food Bioscience, 2026)

Study on the protective effects on H2O2-induced HEK-293 cells and Caco-2 cells and antioxidant stability of muscle enzymatic hydrolysate from Pacific saury (Cololabis saira) - Yanwei Liu; Yuxin Bao; Junjia Luan; Cikun Liu; Yuanyuan Wang; Jinxiang Wang; Jianrong Li; Xuepeng Li (Food Bioscience, 2026)

Synergistic antioxidant activity of Ganoderma lucidum polysaccharides and triterpenoids: development and stability of a co-delivery emulsion system - Qinyi Lu; Jinwei Li; Liuping Fan (Food Bioscience, 2026)

Harnessing under-utilized perishable white-pinkish Carissa carandas berries to a low-alcoholic fermented beverage with enhanced shelf stability and bio-functionality: An emerging technology - Manmeet Kaur Johal; Richa Arora; Rajni Goyal; Harsimrat K. Bons; Gurvinder Singh Kocher (Food Bioscience, 2026)

Transcriptomics reveals two-component system-controlled regulatory network and AprA-mediated spoilage in Pseudomonas fragi under low-temperature conditions - Liangting Shao; Xingrui Xu; Silu Liu; Xinglian Xu; Xin Ma; Huhu Wang (Food Bioscience, 2026)

Comparative assembly mechanisms of microbial communities shape flavor metabolism in high-and low-salt soy sauce fermentation - Danyu Yan; Qi Qi; Xinru Ma; Yanfeng Fu; Linpei Liu; Yingchun Mu; Wei Su; Yu Mu (Food Bioscience, 2026)

Immunomodulatory potential of Lactiplantibacillus pentosus LIHUO 03: Insights from the gut-metabolism-immune axis in cyclophosphamide-induced immunosuppressed mice - Yang Zhang; Jianbin Liu; Xueli Zheng; Hao Cheng; Yanxia Xiong; Youfa Xie; Bo Fan; Wei Liu; Liya Mei (Food Bioscience, 2026)

Quantification of C. elegans food intake under food stressors exposure: A fluorescence-based approach for food safety assessment - Samuel Furones; Raúl Grau; José M. Barat; Samuel Verdú (Food Bioscience, 2026)

Dose-related alleviation of cyclophosphamide-induced immunosuppression by Bifidobacterium breve CCFM1310: Involvement of gut barrier restoration and selective MAPK subfamily phosphorylation - Huiting Fang; Siya Wu; Huizhen Li; Catherine Stanton; Paul Ross; Jianxin Zhao; Wei Chen; Bo Yang (Food Bioscience, 2026)

Screening of non-Saccharomyces strains with high β-glucosidase productivity and their effects on wine aroma during co-fermentation with Saccharomyces cerevisiae - Xiuyu Sui; Ziqian Wei; Yibin Lan; Jin Li; Penghui Zhou; Changqing Duan; Guoliang Yan (Food Bioscience, 2026)

Preparation, purification, identification and molecular dynamics simulation of antioxidant peptides from mackerel (Pneumatophorus japonicus) - Tianyi Chen; Jiawen Ma; Yulin Sheng; Shaoqian Cao; Hesheng Liu; Jinxin Yan; Hua Yang; Xiangyang Qi; Qing Shi (Food Bioscience, 2026)

Comparative metabolomic profiling reveals chemical diversity in Bletilla formosana and commercial Bletillae Rhizoma - Thanh-Sang Nguyen; Yi-Chieh Lee; Kuei-Hung Lai; Chung-Kuang Lu (Food Bioscience, 2026)

Fermented milk prepared using Xinjiang traditional fermented milk as a starter culture shows increased bioactive peptide content and anti-inflammatory properties - Fangnuo Deng; Jiatong Yao; Guangqing Mu; Yanfeng Tuo (Food Bioscience, 2026)

Paraprobiotics retain their ability to counteract diet-induced dysbiosis during shelf-life: an efficacy study correlating fecal metabolomic and microbiome changes - Mahmoud Yolmeh; Wilson José Fernandes Lemos Junior; Dionisio Pedro Amorim-Neto; Vitória Helena de Oliveira Teixeira Reis; Andrey dos Santos; Paulo César Martins Alves; Cinthia Baú Betim Cazarin; Maria Marluce dos Santos Vilela; Anderson S. Sant’Ana (Food Bioscience, 2026)

Bandgap-engineered iron-coordinated quercetin for enhanced visible-light photodynamic inactivation and strawberry preservation - Kaiyuan Su; Haoqian Chen; Zhuoran Guo; Yikai Song; Lin Yang; Jun Liu; Jianlong Wang; Wentao Zhang; Shuo Shi (Food Bioscience, 2026)

Hibiscus manihot L. flavonoids protect against Lipopolysaccharide-induced acute liver injury in mice via modulating the TLR2/MAPK signaling pathway and gut microbiota - Jie Wei; Shiya Ge; Xiaoning Zhang; Xuehui Luo; Zhengzheng Tian; Ruigang Wang; Feiyun Yang; Chaoqun Zhang (Food Bioscience, 2026)

Gut-brain axis targeting postbiotics for treatment of psychological and neurodegenerative disorders - Srinivas Kamath; Ya-Huai Sun; Hannah R. Wardill; Paul Joyce (Food Bioscience, 2026)

Chitosan oligosaccharides activate PPARγ to alleviate aflatoxin B1-induced testicular inflammation and barrier damage - Pei-Yu Dong; Zhuang-Bing Li; Sheng-Lin Liang; Xi-Feng Zhang; Yan-Ni Feng; Wei You (Food Bioscience, 2026)

In vitro simulated digestion of Ganoderma lucidum proteoglycan and its effects on gut microbiota in type 2 diabetic rats - Qianqian Zhang; Xinru Zheng; Jieying Chen; Ying Zhang; Jiaqi Li; Yingxin Wang; Yanna Pan; Fanzhen Yu; Zeng Zhang; Hongjie Yang; Yanming He; Ping Zhou (Food Bioscience, 2026)

Comprehensive analysis of gut microbiome and anthocyanin metabolomics uncover effects of long-term mulberry and chokeberry anthocyanin intake in a C57BL/6J mouse model - Inhwan Kim; Han Na Oh; Bong Ki Park; Joon-Kwan Moon; Bokyung Lee; Woo Jun Sul; Jihyun Lee (Food Bioscience, 2026)

Chemical fingerprint of phenolamides and flavonoid glycosides in bee pollen and bee bread from different altitudes and botanical origins - Rosaria Cozzolino; Gianluca Albanese; Cristina Matarazzo; Antonio de Nigris; Luigi Ambrosone; Antonio De Cristofaro; Cosimo Tedino; Dalila Di Criscio; Sonia Ganassi; Gianluca Picariello; Francesco Siano; Matteo Stocchero; et al. (Food Bioscience, 2026)

Procyanidin dimers attenuate hepatic steatosis in metabolic dysfunction-associated fatty liver disease via the PI3K/AKT/Nrf2 pathway - Fangfang Tie; Yidan Gao; Yun Wu; Qi Dong; Honglun Wang; Na Hu (Food Bioscience, 2026)

Corrigendum to “New insights into the protective effects of bioactive peptides against neurodegenerative disorders and the underlying molecular mechanisms” [Food Bioscience 79 (2026) 108726] - Bolappa Gamage Kaushalya Madhavi; Jingwen Wang; Baojun Xu (Food Bioscience, 2026)

Propolis from the Amazonian stingless bee Duckeola ghilianii: Chemical profile and its cytotoxic, antioxidant, and immunomodulatory effects - Ana Ligia Leandrini de Oliveira; Ivan Lucas de Freitas Migliorini; Távila Tatiane Amorim Cavalcante; Alexandro Holanda do Nascimento; Carla Larissa de Souza Monteiro; Jorge Luís Santos Silva; Fernanda Garcia Praia Santos; Magno Perêa Muniz; Mônica Tallarico Pupo; Jerusa Araújo Quintão Arantes Faria (Food Bioscience, 2026)

Integration of single-cell RNA sequencing and untargeted metabolomics reveals the metabolic regulatory mechanism of theabrownin intervention on the liver of high-fat diet mice - Li Cailin; He Zhigui; Qin Shaowei; Sam Al-Dalali; Liu Zhengquan; Liang Jin (Food Bioscience, 2026)

The effects and mechanisms of corn zein hydrolysate on intestinal inflammation in mouse and organoid models - Kangkai Chen; Ping Liu; Zirui Wang; Hui Xia; Ligang Yang; Da Pan; Guiju Sun; Wang Liao (Food Bioscience, 2026)

Apple polyphenol extract mitigates high-fat diet induced cognitive impairment in C57BL/6 mice via a sex-dependent mechanism - Jieyu Ma; Jiaxin Li; Le Wang; Jinlin Ma; Shilin Chen; Wenxue Luan; Xintong Tian; Siyuan Shang; Xinli Li (Food Bioscience, 2026)

Blended essential oil ameliorates inflammatory response induced by lipopolysaccharide in murine macrophages via TLR4/MyD88-dependent inhibition of NF-κB/MAPK/Nrf2 signalling pathways - Khirabdhi Tanaya Dash; Rout George Kerry; Sudipta Jena; Ambika Sahoo; Pratap Chandra Panda; Asit Ray; Sanghamitra Nayak (Food Bioscience, 2026)

Phycocyanin-rich powders produced by fermentation and freeze-drying encapsulation show enhanced thermal stability and immediate probiotic survival - Shahana Aboobacker; Dovilė Liudvinavičiūtė; Vaida Kitrytė-Syrpa; Aušra Šipailienė; Ramunė Rutkaitė; Michail Syrpas (Food Bioscience, 2026)

Phospholipids modulate interfacial localization of polyphenols in camellia oil: A molecular dynamics and experimental study on antioxidant interaction - Peng Zhang; Li Ma; Haiyan Zhong; Senwen Deng; Bolin Chen; Bo Zhou; Shuqin Li (Food Bioscience, 2026)

The potential of natural antimicrobials for cultured meat production: A literature review - Colin Venter; Ermie Jr. Mariano; Da-Young Lee; Sun Jin Hur (Food Bioscience, 2026)

Effects of soluble capsular polysaccharide from Bifidobacterium bifidum M1-3 on intestinal barrier dysfunction, and gut microbiota composition - Mengzhen Han; Zhenpeng Gao (Food Bioscience, 2026)

Metabolomics and microbial genomics reveal the beneficial effects of total saponins from red American ginseng on pre-diabetes in mice - Hao Lu; Yu Geng; Sixuan Wang; Zhe Su; Ye Jing; Wenyi Gao; Guangzhi Cai; Jiyu Gong; Yunlong Guo (Food Bioscience, 2026)

Laboratory scale-up of ultrasound-assisted extraction of phenolic compounds from tropical fruit peel by-products: modelling, on-line process monitoring, and product characterization - Luis Condezo-Hoyos; Narda Velasco-Salazar; Lilian Toribio-Lopez; Paola Cortés-Avendaño; Julio Vidaurre-Ruiz; Paulo Torres-Mayanga; Jukka-Pekka Suomela; Baoru Yang; Ye Tian (Food Bioscience, 2026)

Anishi: A traditional Naga fermented food—evaluating microbial composition and bioprospecting potential within an evidence-based framework - Chitta Ranjan Deb; Mum Tatung (Food Bioscience, 2026)

Recombinant BSSL and PLRP2 enable physiologically relevant dynamic in vitro simulation of infant lipid digestion - Xinyao Liu; Xinggang Ni; Jiaxin Shen; Liufeng Zheng; Bing Zhang; Zeyuan Deng; Peng Zhang; Jing Li (Food Bioscience, 2026)

The outer membrane damage and lipidome variation of Cronobacter sakazakii during disinfection mediated by 222 nm far ultraviolet C - Xuan Lu; Yuan Ma; Yuhong Wan; Shuyan Wu; Shuiping Wang; Xiaoyuan Wang; Xiaoqing Hu (Food Bioscience, 2026)

Influence of raw-grain substitution on flavor and microbial succession of strong-aroma baijiu: a study using multi-altitude adapted waxy wheat (Triticum aestivum L. ZN 168) - Yifei Chen; Jing Tian; Yao Zhao; Xinyu Zhou; Xiaohui Mo; Shuzhong Jing; Sha Deng; Zhifeng Zhao; Feixia Duan (Food Bioscience, 2026)

Nitrogen fertilization modulates phytochemical profile and enhances anti-inflammatory activity of Cichorium spinosum L. in a carrageenan-induced acute paw edema model in mice - Hadjer Chenini-Bendiab; Noureddine Djebli; Salima Douichenne; Nadjet Mostefa; Juliana Lucena Azevedo de Mattos; Jhonathan Marques De-Filippi Nascimento; Graziele Freitas de Bem (Food Bioscience, 2026)

In vitro digestion of chia and fish oil loaded liposomes prepared with natural lecithins - María A. Vélez; Josefina González; Osvaldo E. Sponton; María C. Perotti (Food Bioscience, 2026)

Enzyme-accelerated pea protein hydrolysis as a platform for development of soy-free, biogenic amine-safe plant-based umami seasonings - José María Martín-Miguélez; Alberto González-Mohino; Josué Delgado; Laura Perezábad (Food Bioscience, 2026)

Specific microbiota tryptophan metabolites—indole-3-aldehyde and indole-3-lactic acid are key mediators in alleviating atopic dermatitis - Haomin Zhou; Zhangming Pei; Ning Wang; Zhifeng Fang; Wenbing Hu; Hongchao Wang; Wenwei Lu; Hao Zhang; Wei Chen (Food Bioscience, 2026)

Hesperidin modulates gut–adipose axis and calcium signaling via microbiota-derived metabolites: multi-omics evidence - Jiaxiong Wu; Laiming Zhang; Chengxiao Yu; Yi Wang; Huan Cheng; Haibo Pan; Xingqian Ye; Shiguo Chen; Jianle Chen (Food Bioscience, 2026)

Molecular insights into the inhibitory mechanisms of fucoidan and carrageenan toward neutrophil elastase revealed by molecular docking and dynamics simulations - Jinwen Li; Zeyuan Feng; Shu Jie Li (Food Bioscience, 2026)

Aromatic distinctiveness of 'Beibinghong' wine driven by fungal succession and nitrogen metabolic flux under different fermentation strategies - Yujie Gao; Boyuan Fan; Yifan Zhou; Kai Hu; Hua Li; Hongyu Zhao (Food Bioscience, 2026)

Valorization of Pinus koraiensis nut skin byproducts: Polyphenols alleviate doxorubicin-induced cardiotoxicity via the Nrf2/Keap1-mediated oxidative stress response - Qidong Xue; Kangning Li; Jie Mi; Dekun Cheng; Ruijie Liu; Ming Chang (Food Bioscience, 2026)

Quantifying and visualizing umami: An end-to-end framework for precise measurement of flavor compounds in mutton via hyperspectral imaging - Weiguo Yi; Longguo Wu; Jianfeng Zhang; Jian Shi; Fujia Dong; Jiarui Cui; Naiyun Fan (Food Bioscience, 2026)

Rational engineering of daidzein reductase and cofactor optimization for enhanced (S)-equol production - Tianmeng Zhang; Qihang Chen; Jingwen Zhou; Jian Chen (Food Bioscience, 2026)