Food Research Institute

Recent papers from Food Research Institute

1. Coordination of lignin and pectin remodeling by a NAC transcription factor regulates seed abscission in sesame ( Sesamum indicum L .)PLANT PHYSIOLOGY · 2026
2. Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to ProductModern Agriculture · 2026
3. Effects of enzymatically interesterified plastic fat on starch structure and digestibility in frozen cooked noodlesLWT · 2026
4. A Generic Approach for Simultaneous Screening and Quantification of Aflatoxins and Pesticide Residues in Rice by LC-MS/MS: Single Laboratory ValidationJournal of AOAC International · 2026
5. Proteolytic Clostridium botulinum (group I) – evaluation of predictive models for time-to-toxicity and identification of product characteristics that prevent growth and toxin formation in different types of foodsFrontiers in Microbiology · 2026
6. Thermal inactivation kinetics of foodborne viruses across food matrices: a Bayesian meta-analysis and predictive frameworkFood Research International · 2026
7. Effect of wheat dietary fibers on properties of dough ingredient and corresponding noodlesInternational Journal of Food Science & Technology · 2026
8. Comparison of Physicochemical Properties of Soybean Proteins under Different Ultrasound Treatment ConditionsJournal of the Korean Society of Food Science and Nutrition · 2026
9. Liquid chromatography–tandem mass spectrometry analysis of pyrrolizidine alkaloids in polish honeyBulletin of the Veterinary Institute in Pulawy · 2026
10. Are fermented foods safe for human health? A systematic analysis of the literatureFrontiers in Nutrition · 2026
11. In vitro metabolic signaling in two intestinal bacterial isolates: glutamate-driven transcriptional and functional reprogramming in Clostridium butyricum and Bacteroides thetaiotaomicronmSphere · 2026
12. CrystallizationKinetics in Industrial Fats: The Effectof Substituting Stearic Acid for Palmitic Acid in Fats ContainingLauric AcidCrystal Growth & Design · 2026
13. Novel seco-dammarane triterpenes with antimicrobial activity against plant pathogens from Ailanthus altissima petiolesFrontiers in Plant Science · 2026
14. Detection of circovirus and herpesvirus co-infection in suddenly deadVeterinary Research Communications · 2026
15. Lactobionic acid-modified zein/sodium alginate nanoparticles for oral delivery of Ganoderma lucidum triterpenoids in alcoholic liver diseasenpj Science of Food · 2026
16. Profiling of Volatile Organic Compounds of Commercial Fermented Soybean Products in Korea Using HS-SPME/GC-MSJournal of the Korean Society of Food Science and Nutrition · 2026
17. Occurrence, Characteristics, and Exposure Assessment of Microplastics in Commercial Dairy ProductsACS Food Science & Technology · 2026
18. Evaluation of the nutritional and bioactive composition of peanut by-products: peanut skins obtained after roastingInternational Journal of Food Science & Technology · 2026
19. Quantification of natural raspberry flavor in foods using chiral GC-MSApplied Food Research · 2026
20. Valorization of rich polyphenol plant by-products for functional stirred yogurt containing probiotics to ameliorate nutritional, food safety, and sensory attributesDiscover Food · 2026