Current Research in Food Science最新文献

{"title":"Parental sodium benzoate diet induces fat accumulation in offspring via histone H3K9me3 and SKN-1/Nrf2","authors":"Zhongyu Fan ,&nbsp;Han Zhang ,&nbsp;Fang Liu ,&nbsp;Yi Xiao","doi":"10.1016/j.crfs.2025.101299","DOIUrl":"10.1016/j.crfs.2025.101299","url":null,"abstract":"<div><div>Sodium benzoate is a commonly used food preservative and chemical additive with well-established antimicrobial and antifungal activities, and is widely applied in the food, cosmetic, and pharmaceutical industries. Despite its extensive use, increasing evidence has raised concerns regarding its potential adverse effects on metabolic homeostasis, including the induction of oxidative stress, hepatic inflammation, lipid accumulation, and reduced lifespan. However, whether sodium benzoate-induced obesity phenotypes can be transmitted to subsequent generations via epigenetic mechanisms remains largely unexplored. In this study, we used <em>Caenorhabditis elegans</em> as a model organism to investigate whether the high-lipid phenotype induced by sodium benzoate could be inherited epigenetically by offspring. Our results demonstrated that exposure to sodium benzoate led to a high-lipid phenotype that persisted across multiple generations through epigenetic inheritance. Mechanistically, the transcription factor SKN-1 functioned not only as an effector regulating lipid metabolism but also as a key mediator transmitting epigenetic information to progeny. Furthermore, we identified histone H3 lysine 9 trimethylation (H3K9me3) as a critical epigenetic modification underlying this transgenerational effect. Collectively, these findings indicate that sodium benzoate induces heritable lipid accumulation through the SKN-1/Nrf2 signaling pathway, accompanied by a reduction in H3K9me3 levels.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101299"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of low aging temperature on the microbial and metabolic dynamics of rice wine during long-term storage","authors":"Chong-Chan Chang ,&nbsp;Juhan Pak ,&nbsp;Soobin Bae ,&nbsp;Gi Dae Kim ,&nbsp;Hong-Seok Son","doi":"10.1016/j.crfs.2025.101294","DOIUrl":"10.1016/j.crfs.2025.101294","url":null,"abstract":"<div><div>This study investigated the effects of aging temperature and microbial inoculation on the physicochemical, microbiological, and metabolic properties of Korean rice wine (makgeolli) during long-term storage. Samples were aged at three different temperatures (4 °C, −1 °C, and −5 °C) for 180 days and were inoculated with <em>Lactiplantibacillus plantarum</em> or <em>Saccharomyces cerevisiae</em> to examine their respective influences on metabolite shifts during cold storage. Microbial communities were analyzed using amplicon (16S rRNA) and shotgun metagenomic sequencing, and metabolite profiles were determined by GC–MS to provide an integrative understanding of microbial and metabolic stability during long-term cold storage. Lower aging temperatures reduced fluctuations in metabolic and microbial activities, particularly among LAB, thereby contributing to a more stable physicochemical profile and extended shelf life. During rice wine aging, LAB exerted a more pronounced effect on metabolite dynamics than yeast, particularly for pyruvate, γ-aminobutyric acid, and lactic acid, underscoring their role in the aging process. Additionally, sub-zero aging temperatures preserved the initial microbial composition, limited enzymatic degradation, and stabilized organic acid profiles, reflecting enhanced chemical stability of the product during aging. While such chemical stability may have implications for sensory outcomes, this remains a hypothesis that requires direct sensory evaluation in future studies. Overall, the findings suggest that controlled storage temperatures and targeted microbial inoculation can improve the chemical and microbiological stability of rice wine during long-term storage.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101294"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Near-infrared hyperspectral imaging combined with elemental and isotopic analyses reflects geographical origins of cultured salmonids","authors":"Dawei Sun ,&nbsp;Li Li ,&nbsp;Cui Han ,&nbsp;Chengquan Zhou ,&nbsp;Chen Li ,&nbsp;Hongbao Ye","doi":"10.1016/j.crfs.2025.101293","DOIUrl":"10.1016/j.crfs.2025.101293","url":null,"abstract":"<div><div>The geographical tracing of high-value salmonids is essential in mitigating food fraud and ensuring authenticity. This study combined hyperspectral imaging with elemental/isotopic profiling to reflect geographical origin information of salmonids and improve the explainability of discrimination models. Pearson correlation analysis was conducted using spectra and elements/isotopes for spectral fingerprinting, followed by developing machine/deep learning models with full spectra and extracted spectral features, respectively. The key isotopes and elements were further predicted using random forest modeling. The results indicated elements and isotopes highly correlating with spectral regions around 900, 1000, and 1200 nm, reflecting important spectral profiling of geographical origins for fresh salmonid products. Further, all discrimination models achieved acceptable overall accuracies (&gt;65 %), with SFS-ELM achieved the highest precision (88.13 %). Key elements/isotopes were satisfactorily predicted (R² &gt; 0.70) with chemical maps for vivid visualization. This study combined HSI with elemental/isotopic analysis to provide a chemometric basis for interpreting spectral regions that are most relevant to origin discrimination, improving the comprehensive understanding of model interpretability and feature validation.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101293"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Neuroscience meets food choice: Implicit and explicit consumer responses to plant-based vs animal-based foods","authors":"Bianca Maria Serena Inguscio ,&nbsp;Giulia Carcaterra ,&nbsp;Patrizia Cherubino ,&nbsp;Dario Rossi ,&nbsp;Gaia Madini ,&nbsp;Luca Fraccascia ,&nbsp;Fabio Babiloni ,&nbsp;Giulia Cartocci","doi":"10.1016/j.crfs.2025.101288","DOIUrl":"10.1016/j.crfs.2025.101288","url":null,"abstract":"<div><div>Understanding consumer acceptance of plant-based (PB) alternatives is essential for fostering sustainable dietary transitions. This study combined electroencephalography (EEG) and self-reported measures to examine implicit and explicit responses to PB alternatives versus animal-based (AB) traditional foods — belonging to meat, fish, and dairy food types—across visual, olfactory, and gustatory experimental phases. Thirty-six participants evaluated matched PB and AB foods while EEG indices of approach–withdrawal (AW) and mental workload (WL) were recorded.</div><div>Results showed AB products globally received higher ratings for taste, familiarity, and purchase intention, whereas PBs were rated as more sustainable. From a neurophysiological point of view, tasting PB foods induced higher WL, which negatively correlated with liking and purchase intention, suggesting that greater cognitive effort reduced explicit acceptance. Conversely, AW positively correlated with tastiness, and purchase intention for PB alternatives and was also higher for AB products during the visual-olfactory presentation phase, reflecting greater familiarity.</div><div>Psychographic traits modulated responses: a lifestyle of health and sustainability (LOHAS scores) was associated with more favorable PB ratings, although without corresponding EEG indices, while food neophobia was linked to increased WL and reduced AW across both PB and AB products, indicating lower cognitive engagement despite unchanged self-reports.</div><div>By combining neuroscience and behavioral measures, this multi-method approach offers novel insights into consumers' perceptions of plant-based foods. Findings emphasize the dual roles of cognitive effort and approach motivation in food evaluations and highlight practical implications for developing and marketing plant-based products aligned with consumer expectations.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101288"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Systematic evaluation and comparison of the in vitro inhibitory activities of dietary supplements against calcium oxalate crystal formation, growth and aggregation: Implications for kidney stone prevention","authors":"Paleerath Peerapen,&nbsp;Pattaranit Putpeerawit,&nbsp;Wanida Boonmark,&nbsp;Visith Thongboonkerd","doi":"10.1016/j.crfs.2026.101326","DOIUrl":"10.1016/j.crfs.2026.101326","url":null,"abstract":"<div><div>Kidney stone disease (KSD), particularly calcium oxalate (CaOx) type, remains a global health problem. Many efforts have been made to prevent KSD, including the use of some dietary supplements. However, mechanisms underlying their anti-KSD properties have remained poorly understood, and their relative anti-KSD properties have previously been unknown. Herein, we systematically evaluated and compared the inhibitory effects of five well-known dietary supplements on CaOx crystals. Caffeine (CAF), epigallocatechin-3-gallate (EGCG), N-acetylcysteine (NAC), resveratrol (RES) and trigonelline (TRIG) (at 1, 10 and 100 μM, which are within their physiologic levels in the urine) were subjected to CaOx crystallization, growth and aggregation assays. Degrees of their CaOx crystal-inhibitory activities were then compared. CAF inhibited crystal formation, EGCG inhibited crystal formation and growth, NAC inhibited crystal aggregation, RES inhibited crystal growth, and TRIG inhibited crystal formation and growth. However, RES promoted crystal aggregation and thus served as a dual modulator (acting as an inhibitor and promoter at different steps of stone formation). Almost all of these inhibitory effects were concentration-dependent. Comparing the CaOx-inhibitory activities of these compounds revealed that EGCG was the most potent inhibitor against CaOx crystal formation (with the crystal abundance-inhibitory activity of 85.61 ± 5.12 %), whereas RES was the most potent inhibitor against CaOx crystal growth (with the crystal growth-inhibitory activity of 92.99 ± 1.67 %). NAC was the only inhibitor against CaOx crystal aggregation (with the crystal aggregation-inhibitory activity of 22.97 ± 0.75 %). These data indicate the direct inhibitory effects of various dietary supplements against CaOx crystal formation, growth and aggregation, supporting their roles in KSD prevention.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101326"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations","authors":"Yash Shah,&nbsp;Pawan Singh Takhar","doi":"10.1016/j.crfs.2025.101264","DOIUrl":"10.1016/j.crfs.2025.101264","url":null,"abstract":"<div><div>The transport mechanisms involved in microwave frying are not well understood. This can make it challenging to optimize the process for commercial use. In this study, the microwave frying of deforming viscoelastic foods was modeled by solving the unsaturated transport equations and Maxwell's equations of electromagnetism. Simulations were conducted for conventional frying and microwave frying (at 2.45 and 5.8 GHz frequencies) of French fries. The sample location in the oil during microwave frying impacted the sample temperature, internal pressure, moisture content, etc., due to the non-uniform distribution of the electric field in the oil. Microwave frying caused rapid heating of the food matrix, a faster rise in pore pressure, and higher peak pressure values than conventional frying. The higher magnitude of pore pressure in the food during microwave frying is expected to impede oil penetration in the samples. This method reduced frying times by 33–76 % and the oil content of French fries by 3–33 % compared to conventional frying. Microwaves at 2.45 GHz frequency penetrated deeper into the food matrix than at 5.8 GHz frequency and caused the development of higher magnitudes of pore pressure. Consequently, microwave frying at 2.45 GHz led to samples with lower oil content than 5.8 GHz. The microwave power dissipation followed the drying front in the samples, which can lead to the thickening of the crust. Therefore, microwave frying can help the food industry reduce processing times and produce crunchy foods with lower oil content than conventional frying.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101264"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carbon source modulates the antifungal and antibiofilm activities of Lactiplantibacillus plantarum S61 supernatants against Rhodotorula glutinis UMP22","authors":"Sara Moumnassi ,&nbsp;Adem Gharsallaoui ,&nbsp;Mohamed Brahmi ,&nbsp;Nour Eddine Bentouhami ,&nbsp;Meryem Idrissi Yahyaoui ,&nbsp;Mohamed Taibi ,&nbsp;Bouchra El Guerrouj ,&nbsp;Reda Bellaouchi ,&nbsp;Emilie Dumas ,&nbsp;Abdeslam Asehraou","doi":"10.1016/j.crfs.2025.101272","DOIUrl":"10.1016/j.crfs.2025.101272","url":null,"abstract":"<div><div>Natural metabolites produced by lactic acid bacteria (LAB) are emerging as sustainable alternatives to synthetic antifungal agents. This study evaluated the antifungal and antibiofilm activities of cell-free supernatants (CFSs) derived from <em>Lactiplantibacillus plantarum</em> S61, cultivated with glucose (CFS-Gl) or arabinose (CFS-Ar), against the spoilage and opportunistic yeast <em>Rhodotorula glutinis</em> UMP22. Antifungal activity was determined by agar diffusion and MIC/MFC assays, while stability was assessed under variable temperature, pH, and enzymatic conditions. Membrane permeability, evaluated through propidium iodide uptake, confirmed that CFSs disrupt fungal cell integrity, indicating a multifactorial mode of action involving organic acids and protease-sensitive peptides.</div><div>CFS-Ar exhibited significantly higher antifungal potency than CFS-Gl, achieving an inhibition zone of 36.7 ± 0.4 mm. When combined with sub-inhibitory concentrations of cycloheximide (MIC/2 = 15.5 μg/mL; MIC/3 = 10.3 μg/mL), both CFSs produced a synergistic effect, achieving near-complete growth suppression while lowering the required antifungal dose. In addition, both CFSs demonstrated strong preventive and curative antibiofilm activities across a wide range of temperatures (4–37 °C), concentrations, and exposure durations. The persistence of activity under refrigeration highlights their relevance for food preservation.</div><div>Overall, these findings identify <em>L. plantarum</em> S61 as a promising source of thermostable, pH-tolerant bioactive metabolites with dual antifungal and antibiofilm functions. The observed synergy between CFSs and conventional antifungals offers an innovative, eco-friendly, and resistance-mitigating strategy for controlling spoilage yeasts and emerging fungal contaminants in food and health-related applications.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101272"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Size- and density-dependent gastric emptying of emulsion-alginate beads for tailored in vitro intestinal lipolysis","authors":"Lingfeng Wu,&nbsp;Karin Schroën,&nbsp;Meinou Corstens","doi":"10.1016/j.crfs.2025.101279","DOIUrl":"10.1016/j.crfs.2025.101279","url":null,"abstract":"<div><div>The gastric emptying profile is essential for nutrient digestion and metabolism, and its complex relation with food structure is not well understood. Advanced dynamic <em>in vitro</em> digestors in combination with model food structures offer promising ways to study and control digestion in the gastrointestinal tract. In this study, the NEar Real Digestive Tract (NERDT) system is used to investigate the impact of gastric emptying on intestinal lipolysis of emulsion-alginate beads. These model food structures were 0.8–3.2 mm in size, and had different density.</div><div>All particles were strong enough to resist the applied peristaltic forces and remained intact throughout gastrointestinal digestion. Particles made with higher alginate concentration settled down in the stomach due to higher density, leading to a prolonged lag time in gastric emptying. Particles with a density similar to gastric fluid mix more homogeneously and are emptied faster, depending on their as determined by gastric sieving. The half gastric emptying time (<em>t</em>_<em>0.5</em>) varied between 43.8 and 112 min, with higher gastric homogeneity corresponding to faster emptying, that is when particles were small and not prone to gastric sieving. The gastric emptying profiles were used to predict the intestinal substrate concentrations and FFA release profile in time. The experimental data and model showed that ∼70 % of the fatty acid release takes place in the duodenum. These insights support food matrix design for controlled digestion in the small intestine.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101279"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Electron paramagnetic resonance (EPR) spin trapping applied to Chardonnay wines: impact of phenolic content and ethanol","authors":"Pei Han ,&nbsp;Alexandre Pons","doi":"10.1016/j.crfs.2025.101276","DOIUrl":"10.1016/j.crfs.2025.101276","url":null,"abstract":"<div><div>Chemical oxidation is the main cause of damage during the bottle aging of white wines. It is due to Fenton-type reaction mechanisms, i.e., a radical oxidation cascade which leads to the formation of 1-hydroxyethyl radicals (1-HER) from ethanol. An optimized electron paramagnetic resonance (EPR) approach, using the Fenton reaction and <em>N-tert</em>-Butyl-<em>α</em>-(4-pyridyl-1-oxide) nitrone as spin trap, was used to study the formation kinetic of 1-HER. Important parameters of the reaction were identified and optimized, i.e., temperature, dissolved oxygen and free bisulfite content. We found that acetaldehyde removed bisulfite without artifacts on 1-HER kinetics, making the protocol suitable for routine laboratory analysis. We then validated the log-normal model to describe the complex formation/degradation kinetic of 1-HER and used it to rank 69 Chardonnay wines in four categories. Low levels of phenolic acid, in particular the cinnamic acids such as caftaric acid, seemed to correspond to a specific formation kinetic of 1-HER (high level produced slowly). In addition, ethanol concentration (0–100 % vol.) greatly impacted its formation kinetics, whereas it had non-significant effect within the white wine range (12–15 % vol.). These results demonstrate that the response of white wines to radical oxidation in controlled and tuned conditions is a promising approach to evaluate aging potential and suggest that maturity level might modulate the 1-HER formation in Chardonnay wines.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101276"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated hyperspectral–RGB modeling for the estimation of wheat protein and dough rheological properties using machine and deep transfer learning","authors":"Shaohua Zhang ,&nbsp;Qianya Cheng ,&nbsp;Tiantian Wang ,&nbsp;Changjun Dai ,&nbsp;Jichun Tian ,&nbsp;Wei Feng ,&nbsp;Chenyang Wang ,&nbsp;Tiancai Guo ,&nbsp;Li He","doi":"10.1016/j.crfs.2026.101329","DOIUrl":"10.1016/j.crfs.2026.101329","url":null,"abstract":"<div><div>The rapid non-destructive estimation of wheat protein properties and dough rheological characteristics is of great significance for ensuring processing quality, food safety, and variety classification. This study established a multi-source remote sensing framework integrating hyperspectral and red–green–blue (RGB) data. By extracting wavelet features (WFs) and color indices (CIs), and applying Pearson correlation analysis combined with the successive projections algorithm–variance inflation factor (SPA-VIF) for feature selection, partial least squares regression (PLSR), extreme gradient boosting (XGBoost), and attention-based multi-task learning (MTL-AM) were employed to predict wheat protein and rheological traits. The results showed that the fusion of wavelet features with RGB images significantly improved model prediction accuracy, and that the estimation performance of XGBoost and MTL-AM was significantly higher than that of PLSR. To further improve the estimation accuracy of the farinograph quality number (FQN), the combined MTL-AM–XGBoost model achieved the highest accuracy (R² = 0.982, RMSE = 8.975, MAE = 7.087, RPD = 6.077). This study provides an effective technical solution for the non-destructive, high-throughput monitoring of wheat functional quality.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101329"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146141374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}