Journal of the Science of Food and Agriculture最新文献

{"title":"Effect of packing conditions on the acrylamide content in black ripe olives.","authors":"Mercedes Brenes-Álvarez, Eduardo Medina, Concepción Romero","doi":"10.1002/jsfa.70543","DOIUrl":"10.1002/jsfa.70543","url":null,"abstract":"<p><strong>Background: </strong>Black ripe olives are considered a 'low-acid canned food' and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the influence of packing conditions on the acrylamide production in black olives.</p><p><strong>Results: </strong>A reduction in acrylamide content of up to 20-30% was achieved by raising the pH of the fruit before packing above 7. Lactic acid improved color and addition of calcium chloride to the cover brine enhanced firmness. Sodium bicarbonate decreased acrylamide by up to 35%, although severe softening occurred. Packaging under CO₂ atmosphere increased acrylamide relative to air or nitrogen, indicating its unsuitability for packing this product. Likewise, no effect on acrylamide levels was observed among pitted and sliced olives, unlike in whole fruits, in which a higher concentration of acrylamide was detected, attributable to precursor localization in the seed, which produced significantly more acrylamide than the flesh or woody endocarp during isolated sterilization.</p><p><strong>Conclusion: </strong>The study identifies pH modulation as an effective mitigation strategy for acrylamide in black olives, but highlights trade-offs between reduction efficacy, texture quality and packaging conditions. The proposal does not solve the problem completely, but it may be viable on an industrial scale and will therefore provide the table olive industry with new tools to mitigate the presence of acrylamide in black olives. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"4635-4642"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147284475","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":"Correction to \"Detection of Campylobacter species in different samples in the chicken meat industry, depending on the sampling season\".","authors":"","doi":"10.1002/jsfa.70531","DOIUrl":"10.1002/jsfa.70531","url":null,"abstract":"","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"5096"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146219660","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":"l-Aspartic acid alleviates aflatoxin B1-induced liver injury by regulating intestinal microflora homeostasis and bile acid metabolism.","authors":"Dejing Kong, Ziqiang Zhang, Qingqing Zhang, Dongliu Luo, Chaoying Zhang, Zhe Zhang, Qiongxia Lv, Lan Wei, Yumei Liu","doi":"10.1002/jsfa.70557","DOIUrl":"10.1002/jsfa.70557","url":null,"abstract":"<p><strong>Background: </strong>Dietary aflatoxin B1 (AFB1) contamination poses a significant threat to livestock health and food safety by causing severe liver injury. l-Aspartic acid (l-Asp) is known for its antioxidant and anti-inflammatory properties but its potential to mitigate AFB1-induced hepatotoxicity and associated intestinal dysbiosis in rabbits remains unexplored. To address this, 35-day-old rabbits (n = 50) were assigned randomly to five groups: a control group, an AFB1 (0.3 mg kg^-1 bodyweight) group, and three groups receiving dietary l-Asp supplementation (0.5%, 1.0%, or 1.5%) for 21 days, with AFB1 administered during the final 5 days.</p><p><strong>Result: </strong>The results demonstrated that l-Asp pretreatment significantly alleviated AFB1-induced impairments in growth performance and serum biochemical parameters. It also reduced hepatic collagen fiber deposition, ameliorated ileal barrier damage, and restored the gut microbiota composition and normalized bile acid metabolism, which correlated with the regulation of key metabolic receptors.</p><p><strong>Conclusion: </strong>This study established 1.0% l-asp as an effective, gut-liver axis-targeted intervention against AFB1 toxicity in rabbits. This work emphasizes its nutritional potential and provides a clear rationale for future studies to elucidate its molecular mechanisms. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"4643-4654"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147390428","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":"Short-chain fatty acid and gut microbiota character following synergistic in vitro fermentation of resistant starch-dietary fiber complexes from tiger nuts.","authors":"Min Zhuang, Sheng Ke, Xuanyu Wang, Anqi Wang, Ming Ning, Chris Blanchard, Bing Wang, Zhongkai Zhou, Guohua Zhao","doi":"10.1002/jsfa.70577","DOIUrl":"10.1002/jsfa.70577","url":null,"abstract":"<p><strong>Background: </strong>The coexistence of non-starch polysaccharides and resistant starch (RS) impacts the physiological functions of dietary fiber, especially the availability of dietary fiber with some specific structures (e.g. insoluble dietary fiber, IDF). Therefore, three complexes with different ratios of RS/IDF from tiger nuts were prepared, followed by an investigation of their corresponding physicochemical and structural properties, as well as the regulatory role in gut microbiota.</p><p><strong>Results: </strong>The results indicated that the complex with RS/IDF ratio of 5/95 (H-IDF) had the greatest water retention, water swelling and oil retention capacities. All three complexes had a similar amylopectin/amylose ratio, which attenuated the impact on microbial fermentation. However, the complex with RS/IDF ratio of 40/60 (L-IDF) had the greatest potential to promote microbial fermentation demonstrated by severe morphological damage. Furthermore, the fermentation of L-IDF led to the greatest generation of acetate and butyrate, but the lowest generation of isobutyrate. Meanwhile, the fermentation of L-IDF enhanced Prevotella abundance, accompanied by a reduced Firmicutes/Bacteroidetes ratio and pathogenic bacteria in terms of Proteobacteria and Escherichia-Shigella. The increased butyrate levels during 24 h fermentation might be primarily due to the enhanced abundance of Faecalibacterium in the early phases and Bifidobacterium in the later phases. The further analysis of functional prediction consistently supported a significantly up-regulated carbohydrate metabolism and down-regulated amino acid metabolism following L-IDF fermentation.</p><p><strong>Conclusion: </strong>This study might highlight a new approach for designing complex carbohydrates with targeted intestinal health functions via the regulation of the RS/IDF ratio. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"4913-4925"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147458022","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":"Geranium oil, a plant-derived essential oil, exhibits neuroprotective properties as a dietary intervention in a model of Parkinson's disease.","authors":"Rana M Merghany, Asmaa F Aboul Naser, Shahira M Ezzat, Sherifa Fa Moustafa, Salma A El-Sawi, Meselhy R Meselhy","doi":"10.1002/jsfa.70593","DOIUrl":"10.1002/jsfa.70593","url":null,"abstract":"<p><strong>Background: </strong>Rose geranium (Pelargonium graveolens L'Hér.) is cultivated for its essential oil (geranium oil). This research attempts to evaluate the neuroprotective capacity of geranium oil (PGEO) in a rotenone-induced rat model of Parkinson's disease (PD).</p><p><strong>Results: </strong>Rotenone (1.5 mg kg^-1, s.c.) elicited a progressive loss in locomotor activity. Treatment of PD rats with PGEO (100 mg kg^-1, p.o.) reduced motor impairment and restored brain levels of norepinephrine, dopamine, and serotonin by 56.00%, 94.44%, and 55.55%, respectively. PGEO significantly reduced α-synuclein levels by 61.66%. It balanced oxidative status by increasing glutathione and decreasing malondialdehyde levels by 47.62% and 44.21%, respectively. PGEO decreased serum levels of tumor necrosis factor-α and interleukin-6 by 59.57% and 30.23%, respectively, and increased lactate dehydrogenase as well as succinate dehydrogenase activities by 38.88% and 26.66%, respectively. PGEO treatment restored rotenone-induced histopathological changes. Fifty-seven metabolites were annotated in PGEO by Global Natural Products Social molecular networking and gas chromatography-mass spectrometry, with fatty acid amides identified as a new class of compounds in the genus Pelargonium.</p><p><strong>Conclusion: </strong>The neuroprotective effect of geranium oil against rotenone-induced PD is mediated, at least in part, via anti-inflammatory and antioxidant mechanisms. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"5072-5084"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147504301","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":"Purification and identification of antitumor peptides from the enzymatic hydrolysate of rapeseed protein.","authors":"Chengzhi Guo, Zhipeng Zou, Zhigao Wang, Rong He","doi":"10.1002/jsfa.70552","DOIUrl":"10.1002/jsfa.70552","url":null,"abstract":"<p><strong>Background: </strong>Rapeseed protein, an abundant by-product of the vegetable oil industry, is rich in essential amino acids and represents a promising source of antitumor peptides. However, the purification, characterization and mechanistic studies of antitumor peptides derived from rapeseed protein remain limited.</p><p><strong>Results: </strong>Rapeseed protein was hydrolyzed using four proteases (alkaline protease, compound proteinase, flavourzyme and trypsin), followed by ultrafiltration and purification using gel filtration and semi-preparative HPLC. Purified peptides were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and antitumor activities were evaluated against HepG2, MKN-28, A549 and MCF-7 cells using the 3-(4,5-dimethyl thiazole-2-yl)-2,5-diphenyl tetrazolium bromide (i.e. MTT) assay. At 1 mg mL^-1, the < 1 kDa fraction showed the strongest inhibitory effects, with inhibition rates of 55.22% ± 0.45%, 60.54% ± 0.84%, 65.33% ± 0.84% and 62.78% ± 1.57%, respectively. Five novel peptides (DHHAPQL, GVIRPPL, NDGNQPL, THPGVAQ and VTDGEAH) were identified. Among them, GVIRPPL exhibited the highest activity, with IC₅₀ values ranging from 1.14 to 1.69 mm. Mechanistic analysis showed that the reactive oxygen species (ROS) level of HepG2 cells treated with 2.0 mm rapeseed antitumor peptide GVIRPPL increased by 50.6% and reduced mitochondrial membrane potential by 53.7%, indicating that rapeseed antitumor peptides can exert antitumor effects by inducing ROS production and interfering with mitochondrial membrane potential, at the same time as having no obvious cytotoxicity to normal human hepatocytes.</p><p><strong>Conclusion: </strong>This study systematically isolated and identified novel antitumor peptides from rapeseed protein hydrolysates and further explored their antitumor activity and mechanisms of action, providing a scientific basis for the high-value utilization of rapeseed protein and the development of antitumor bioactive components for functional food applications. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"4689-4702"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147317300","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":"Synergistic effects of simultaneous and sequential fermentation by non-Saccharomyces yeasts and lactic acid bacteria on nutritional and aroma profiles of low-alcohol pomegranate beverages.","authors":"Sinuo Feng, Pengfei Bi, Wanju Yan, Rou Cai, Jia Han, Wangsheng Sun, Shiqi Li, Rui Cai, Zhouli Wang, Jing Guo","doi":"10.1002/jsfa.70563","DOIUrl":"10.1002/jsfa.70563","url":null,"abstract":"<p><strong>Background: </strong>Mixed-culture fermentation improves polyphenol accumulation and aroma biosynthesis in fruit beverages through microbial synergism. The strain-specific and inoculation time-dependent effects of such synergism, however, remain unexplored in pomegranate beverage fermentation.</p><p><strong>Results: </strong>Two indigenous non-Saccharomyces yeasts were combined with two lactic acid bacteria (LAB) strains under simultaneous and sequential inoculation schemes. Physicochemical properties, organic acids, polyphenols, antioxidant capacity, and volatile aroma compounds were analyzed comprehensively. Sequential inoculation significantly increased total phenolic content, improved 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and enriched aroma-active volatiles, particularly esters and higher alcohols. Sequential fermentation with LAB strain 21805 produced the most diverse aroma profile and intensified tropical fruit and floral sensory notes.</p><p><strong>Conclusion: </strong>This study provides the first systematic evaluation of these specific non-Saccharomyces and LAB combinations in pomegranate fermentation, demonstrating clear effects of inoculation timing, bioactive compound accumulation, and aroma complexity. The observed strain- and timing-dependent synergism offers a practical strategy to improve the nutritional and sensory qualities of low-alcohol fruit beverages. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"4812-4823"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147369567","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 multi-omics elucidates the microbial-metabolite interplay governing antioxidant capacity in mung bean sour liquid.","authors":"Wei Chen, Lin Zhang, Weikai Zhang","doi":"10.1002/jsfa.70579","DOIUrl":"10.1002/jsfa.70579","url":null,"abstract":"<p><strong>Background: </strong>Mung bean sour liquid (MBSL) is a traditional fermented food, yet the microbial-metabolic basis of its antioxidant capacity is unclear. This study employed integrated metagenomics and metabolomics to elucidate the dynamic formation of antioxidant biomarkers during fermentation.</p><p><strong>Results: </strong>The mid-fermentation stage (6-12 h) was critical for antioxidant development, marked by peak accumulation of key biomarkers such as phenyllactic acid, epigallocatechin and catechin. Antioxidant activity [2,2-diphenyl-1-picrylhydrazyl/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] (DPPH/ABTS) significantly increased during this period, reaching 77.4% and 74.5% by 24 h. These changes were directly correlated with specific Lactobacillus spp. (e.g. Lactobacillus curvatus and Lactobacillus mudanjiangensis). Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed stage-specific metabolic reprogramming, from early activation of amino acid/lipid metabolism to late-phase downregulation of central carbon metabolism. Correlation networks further linked these Lactobacilli to key carbohydrate-active enzymes (CAZy), such as glycoside hydrolases.</p><p><strong>Conclusion: </strong>This study decipheedr the microbial-driven metabolomic remodeling that governs antioxidant capacity in MBSL, demonstrating a clear temporal alignment between key metabolite accumulation and functional enhancement. This work decodes the scientific basis of its traditional value and establishes a robust foundation for its targeted optimization and development as a health-promoting functional beverage. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"4978-4993"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147458037","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":"Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk.","authors":"Gülsüme Bıçakcı, Ömer Eren","doi":"10.1002/jsfa.70568","DOIUrl":"10.1002/jsfa.70568","url":null,"abstract":"<p><strong>Background: </strong>Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about their main effects on quality attributes and microbial ecology in sucuk is limited. This study evaluated the main effects of AA levels (0, 500, and 1000 mg kg^-1) and selected organic acids or salts (acetic, lactic, citric, and sorbic acids, and potassium sorbate; 1000 mg kg^-1) on sucuk quality and safety.</p><p><strong>Results: </strong>The pH, moisture, protein, fat content, lipolysis, proteolysis, thiobarbituric acid (TBA) values, and color parameters were not affected significantly by treatments (P > 0.05), whereas water activity was influenced significantly (P < 0.05). Increasing AA levels were associated with higher nitrate concentrations, whereas other anions, cations, and biogenic amine content did not differ among treatments. Higher AA levels, as well as sorbic acid and potassium sorbate treatments, increased shear force, shear work, hardness, and chewiness (P < 0.05). Lactic acid bacteria counts were affected significantly, whereas Micrococcus and Staphylococcus populations were not. Enterobacteriaceae and yeast and mold counts remained below the detection limit.</p><p><strong>Conclusion: </strong>These results show that AA levels and organic acid or salt type influenced water activity, texture, and lactic acid bacteria populations selectively in sucuk without markedly affecting basic composition or biogenic amine content, providing practical guidance for improving microbial stability and technological quality in fermented sausages. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"4942-4950"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147444102","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":"Effect of genotype, nitrogen fertilization, growing season, and their interactions on content of distinct anthocyanins and quality parameters of purple and blue winter wheat grains.","authors":"Luděk Hřivna, Veronika Neřádová, Iva Burešová, Jana Simonová, Tomáš Gregor","doi":"10.1002/jsfa.70583","DOIUrl":"10.1002/jsfa.70583","url":null,"abstract":"<p><strong>Background: </strong>This study tested the hypothesis that anthocyanin content and grain characteristics in pigmented wheat are influenced by genotype (G), nitrogen (N) fertilization, growing season (GS), and their interactions. Purple wheat (cv. PS Karkulka) and blue wheat (cv. Skorpion) were grown for three consecutive seasons (2016-2019) at Velký Týnec, Czech Republic, using a randomized block design (three replications) with two N rates (150 and 210 kg ha^-1).</p><p><strong>Results: </strong>Skorpion accumulated approximately 3-6× higher total anthocyanin concentrations than PS Karkulka. Across cultivars, delphinidin derivatives - especially delphinidin-3-O-rutinoside and delphinidin-3-O-glucoside - were major contributors to the profile, while cyanidin-3-O-glucoside became the most abundant anthocyanin in PS Karkulka in several treatments in the second and third seasons. Analysis of variance indicated that G (10.41-71.70%) and GS (10.07-33.89%) explained most of the variation in anthocyanin traits, whereas N had a smaller but significant positive effect (0.37-7.70%); most N-related interactions were not significant. For grain traits, G and GS strongly affected yield (41.13% and 44.34%, respectively), 1000-kernel weight (18.45% and 74.06%), grain-size fractions (3.68-20.24% and 56.00-76.09%), sedimentation volume (4.39% and 71.17%), and protein content (4.39% and 71.17%), with a significant G × GS interaction (1.20-29.92%) indicating cultivar-specific seasonal responses. N had limited effects on yield and kernel size but increased protein content and sedimentation volume.</p><p><strong>Conclusion: </strong>The hypothesis was supported. Genotype and growing season were the dominant drivers of both anthocyanin profiles and grain traits, while nitrogen fertilization primarily improved protein-related technological quality rather than yield or kernel size. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"5053-5061"},"PeriodicalIF":3.5,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147434087","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}