JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE食品与农业科学杂志
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE(英文缩写 J SCI FOOD AGR),ISSN 0022-5142,eISSN 1097-0010,中文译名:食品与农业科学杂志 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-11-01 至 2026-10-31，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 4.125 | Q1 |
| 2022 | 4.100 | Q1 |
| 2023 | 3.300 | Q1 |
| 2024 | 3.500 | Q1 |
| 2025 | 4.000 | Q1 |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 最新收录文献
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1. Revealing the modulating role of germinated brown foxtail millet flour in potato starch gels: a cross-over application from dough ingredient to gel matrix.
1. 揭示发芽棕色谷子面粉在马铃薯淀粉凝胶中的调控作用：从面团配料到凝胶基质的交叉应用PMID:日期:2026-10-05Germinated grains have been widely incorporated into baked goods as functional ingredients, whereas their regulatory effects on the texture of gel-based foods remain unexplored. This study systematically investigated the effects of germination time (GT, 0-48 h) and the addition level of germinated brown foxtail millet flour (GBMF, 0-8%, w/w) on the multiscale structural and functional properties of potato starch (PS) gels. The results revealed that prolonging GT or increasing GBMF progressively transformed the gel microstructure from dense and continuous to loose and porous. Meanwhile, peak viscosity decreased by 29.85% and 29.23%, respectively. Storage modulus (G'), loss modulus (G″), hardness and elasticity exhibited a significant decrease, whereas free water content increased by 0.91% and 1.42%, respectively. Notably, excessive treatment (GT > 36 h, GBMF > 2%) led to over-deterioration of the gel network. These findings indicate that GBMF modulates the gel properties of potato starch by disrupting the hydrogen-bond network and impeded the formation of double-helix structure within PS matrix, weakening the gel strength. This study provides a theoretical basis for designing starch-based gel foods with tunable textural attributes and enhanced structural stability. © 2026 Society of Chemical Industry.
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2. Simulation of multispecies interactions and ecosystem functions based on functional-structural plant models: a review.
2. 基于功能-结构植物模型的多物种相互作用与生态系统功能模拟：综述PMID:日期:2026-10-05Under the dual pressures of sustained global population growth and climate change, food security and agricultural sustainability are facing unprecedented challenges. Agricultural ecosystems based on the principle of multispecies coexistence have emerged as a key strategy for addressing these challenges, owing to their advantages in resource use efficiency and ecological sustainability. Functional-structural plant models (FSPMs) explicitly simulate plant growth and development through three-dimensional architectures and tightly couple these processes with the dynamic acquisition and allocation of environmental resources, such as light, water, and nutrients, thereby providing a powerful framework for elucidating the underlying mechanisms of interspecific interactions at the individual scale. This review systematically synthesizes recent advances in the application of FSPMs to multispecies systems, including aboveground light competition and canopy structural optimization, the adaptive significance of plant phenotypic plasticity in interspecific interactions, and belowground root interactions and resource acquisition strategies. It further identifies current limitations of FSPM-based studies, particularly in representing multispecies synergistic interactions and in the parameterization of belowground processes, and highlights future research directions toward the development of cross-scale, long-term, and multi-trophic integrated FSPMs. These insights provide a theoretical basis and strategic guidance for optimizing farmland management and advancing model-driven precision agriculture. © 2026 Society of Chemical Industry.
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3. Plasma-activated water processing and storage time impacts pea microgreens yield and quality.
PMID:日期:2026-10-02Plasma-activated water (PAW) is emerging as a sustainable input capable of enhancing crop yield and quality while reducing dependence on synthetic fertilizers. However, how PAW chemistry evolves during storage and how these dynamics translate into crop growth and quality remain poorly understood. This study evaluated the effects of plasma activation time (30, 60, 90, and 120 min) and application timing (immediately after generation versus after 72-h storage) on the physicochemical properties of PAW and yield, mineral composition, and phytochemical profile of pea (Pisum sativum L.) microgreens. PAW generated with an air gliding-arc discharge exhibited characteristic shifts in reactive species: freshly generated PAW contained higher reactive oxygen and nitrogen species (RONS) and lower pH; however, storage promoted nitrate accumulation and the decay of short-lived oxidants. These chemical transitions strongly influenced plant responses. When applied immediately, moderate activation (30-90 min) increased fresh yield and dry biomass by 5-13%, whereas PAW activated for 120 min reduced yield while increasing water use efficiency (WUE), likely reflecting reduced water uptake rather than improved plant growth efficiency. In contrast, all 72-h stored PAW treatments improved yield relative to tap water, with PAW activated for 60 min producing the highest biomass (+19.7%) and the greatest improvement in WUE (+21.5%). Stored PAW also enhanced calcium and magnesium accumulation and increased carotenoids, phenolics, and flavonoids. These results demonstrate that PAW functionality is strongly determined by the balance between reactive oxygen species (ROS)-driven stress and reactive nitrogen species (RNS)-derived nutrition, both of which depend on activation and storage time. Optimizing these parameters can simultaneously improve productivity, resource-use efficiency, and nutritional quality in microgreen production systems. © 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.
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4. Influence of cold plasma treatment on the bioaccessibility of phenolic compounds in apicultural products.
4. 冷等离子体处理对蜂产品质量中酚类化合物生物可及性的影响PMID:日期:2026-09-29Apicultural products are natural sources of phenolics with significant biological activity, yet limited information exists on the impact of green processing technologies on their stability and bioaccessibility. The present study, for the first time, applied cold plasma (CP) treatment, comprising an emerging non-thermal and environmentally friendly technique, to propolis, bee pollen, bee bread and beeswax, aiming to evaluate its influence on phenolic content and bioaccessibility under simulated gastrointestinal conditions. Ultra-performance liquid chromatography electrospray ionization tandem mass spectrometry analysis identified major phenolics as 3,4-dimethoxycinnamic acid and pinocembrin in propolis and beeswax, luteolin and pinocembrin in bee pollen, and 4-hydroxybenzoic acid and kaempferol in bee bread. CP treatment induced matrix- and time-dependent changes in phenolics. In undigested samples, short and moderate treatments (5-10 min) produced variable responses, with increases in total flavonoids (5-60%) and phenolic acids (11-86%) in some matrices, whereas reductions were also observed. Prolonged exposure (20 min) more frequently resulted in reductions (8-51%), suggesting oxidative degradation. CP affected phenolic bioaccessibility in a matrix-dependent manner. Bioaccessibility of total phenolics increased from 13% to 16-19% in propolis, reached up to 65% in bee pollen, and increased from 73% to 94% in bee bread, whereas beeswax showed the most pronounced response, rising from 47% to 103%. Similarly, total flavonoid bioaccessibility improved from 29% to 66% in bee pollen and from 15% to 49% in bee bread. These results indicate that CP effects on phenolic content and bioaccessibility depend on matrix, treatment conditions, and analytical method, highlighting the need for product-specific optimization. © 2026 Society of Chemical Industry.
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5. Antarctic krill peptides as a novel dietary supplement ameliorating glucocorticoid-induced osteoporosis.
5. 南极磷虾肽作为一种新型膳食补充剂改善糖皮质激素性骨质疏松症PMID:日期:2026-09-29Dietary supplements are increasingly used as adjuncts to medical treatments to promote bone health. Although many biological effects of Antarctic krill peptides (AKP) have recently been demonstrated, their effects on glucocorticoid-induced osteoporosis (GIOP) remain unclear. The ameliorative effects of AKP on GIOP were investigated in C57BL/6J mice. Glucocorticoid-induced reduction in weight gain in mice was reversed after 4 weeks of AKP intake. Intake of 20-100 mg kg AKP significantly reduced bone resorption markers, including tartrate-resistant acid phosphatase (TRAP), C-terminal telopeptide of type I collagen (CTX-I), receptor activator of nuclear factor-κB ligand (RANKL), and deoxypyridinoline (DPD), and increased bone formation markers, including osteoprotegerin (OPG), osteocalcin (OCN), bone-specific alkaline phosphatase (ALP-B), and procollagen type I N-terminal propeptide (PINP) (P < 0.05), promoting a favorable shift in bone homeostasis. Following AKP consumption, bone length, weight, hardness, and dry weight index increased significantly (P < 0.05), indicating increased mechanical strength of bone tissue. Antarctic krill peptides also increased percentage bone volume, trabecular number, trabecular thickness, and bone mineral density significantly and decreased trabecular separation, the structural modeling index, and the trabecular pattern factor (P < 0.05), indicating improved bone microstructure in mice. They also reduced calcium excretion and increased bone calcium content significantly compared with the model group (P < 0.05). These findings suggest that AKP has the potential to be developed as a functional food ingredient or dietary supplement for the prevention and management of GIOP. © 2026 Society of Chemical Industry.
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6. Optimization of dried and cooked Colombian varieties of green onion products by response surface methodology: a metabolomics-guided approach to value-added product development.
6. 响应面法优化哥伦比亚干燥和烹制青葱产品的工艺：一种代谢组学引导的增值产品开发方法PMID:日期:2026-09-24Colombian green onion (Allium spp.) represents an underexplored source of phytochemicals with potential for development into value-added foods. This study integrated metabolomics with process engineering to evaluate how genotype and processing conditions influence quality attributes, antioxidant-related responses, and phenolic composition during drying and cooking. Two Colombian green onion genotypes were evaluated using response surface methodology for tray drying, fluidized bed drying and cooked-paste processing, whereas targeted and untargeted liquid chromatography-mass spectrometry metabolomics were used to characterize processing-induced compositional changes. Across both processing strategies, processing conditions primarily determined global physicochemical responses, whereas genotype exerted a stronger influence on phenolic metabolomic profiles. Processing selectively modulated phenolic composition at the same tome as preserving genotype-associated differences. Discriminant metabolites included quercetin, p-coumaric acid, ferulic acid, kaempferol and naringenin across fresh and processed matrices. The hybrid genotype (Allium galanthum × Allium pskemense) showed greater relative abundance of flavonoids and hydroxycinnamic acids, whereas Allium fistulosum L. was characterized by higher relative abundance of hydroxybenzoic acid derivatives. These compositional differences were consistent with genotype-dependent antioxidant responses. Integrating genotype selection, process optimization and metabolomic characterization provides a rational framework for identifying genotype-processing combinations capable of producing value-added green onion products with differentiated physicochemical quality and targeted phytochemical profiles. © 2026 Society of Chemical Industry.
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7. Identification and quality characterization of a putative novel 17x + 8y high-molecular-weight glutenin subunit recombination in bread wheat.
7. 面包小麦中一个推定新型17x + 8y高分子量谷蛋白亚基重组体的鉴定与品质表征PMID:日期:2026-09-24High-molecular-weight glutenin subunits (HMW-GSs) are major determinants of dough rheological behavior and bread-making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu-B1 locus exhibits the highest allelic diversity; however, recombination events between x- and y-type HMW-GS genes are considered extremely rare. The identification of novel recombinant HMW-GS profiles may therefore provide valuable new sources of functional diversity for wheat quality improvement. In the present study, a backcross breeding strategy combined with speed breeding was employed to introgress the 7 + 8y HMW-GS combination into a strong-gluten wheat background carrying the 17x + 18y subunits. During the backcrossing process, a putative recombinant HMW-GS profile comprising 17x + 8y was identified based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and segregation patterns and was subsequently stabilized through successive generations. Near-isogenic lines (NILs) carrying 7 + 8y, 17x + 18y, and the recombinant 17x + 8y combinations were subsequently evaluated for grain quality, flour functionality, dough rheological behavior, and bread-making performance using the weak-gluten cultivar 'Bayraktar' as a control. Significant differences were observed among NILs for sedimentation value, protein-related quality traits, dough rheology, and bread texture characteristics. NIL 7 + 8y exhibited the highest sedimentation value (27.3 mL), followed by NIL 17x + 18y (25.5 mL), whereas the recombinant 17x + 8y line showed a comparatively lower sedimentation value (20.6 mL). In contrast, NIL 17x + 8y exhibited significantly higher damaged starch content and elevated water absorption capacity, indicating distinct flour functionality associated with the recombinant HMW-GS profile. The highest bread loaf volume was recorded in NIL 17x + 18y. Bread texture analyses demonstrated substantially lower hardness values in NILs carrying 17x + 18y, 17x + 8y, and 7 + 8y compared with the 'Bayraktar' cultivar during storage. Overall, the 17x + 18y NIL exhibited stronger gluten-related characteristics and greater loaf volume than the 17x + 8y NIL under the conditions evaluated. However, because the lines also differed in total protein concentration, these differences cannot be attributed exclusively to the presence of the 18y versus 8y subunit. The putative recombinant 17x + 8y profile nevertheless exhibited distinct flour functionality and may represent a valuable genetic resource for further investigation and specialized end-use applications. The results indicate that the putative recombinant 17x + 8y HMW-GS profile represents a novel source of functional variation affecting dough rheology and bread-making performance in bread wheat. However, DNA-level characterization will be required to definitively confirm the underlying recombination event. © 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.
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8. Control of Salmonella Typhimurium DT 104 and Salmonella Enteritidis PT 30 on almonds by vacuum-packaged hot water immersion and dry-heat roasting treatments.
8. 通过真空包装热水浸泡和干热烘烤处理控制杏仁上的鼠伤寒沙门氏菌DT 104和肠炎沙门氏菌PT 30PMID:日期:2026-09-23This study investigated the efficacy of vacuum-packaged hot water (VPHW) immersion as an alternative to conventional dry-heat roasting for almond pasteurization, focusing on Salmonella inactivation and selected physicochemical quality attributes. Almonds inoculated with Salmonella Typhimurium DT 104 and Salmonella Enteritidis PT 30 were treated by VPHW immersion (70-90 °C) and roasting (120-140 °C). Vacuum-packaged hot water achieved greater microbial inactivation at lower temperatures than roasting. Treatment with VPHW at 90 °C for 10 min resulted in population reductions of 4.64 and >4.99 log CFU g for S. Typhimurium DT 104 and S. Enteritidis PT 30, respectively, whereas roasting at 140 °C for 20 min was required to achieve comparable inactivation. A reversal in resistance was observed: S. Typhimurium DT 104 exhibited greater resistance to VPHW, whereas S. Enteritidis PT 30 showed higher tolerance to roasting. Physicochemical analyses further highlighted the advantages of VPHW. Roasting caused significant browning (decreased L*, a*, and b* values) and accelerated lipid oxidation at 140 °C, whereas VPHW-treated almonds maintained color and lipid integrity comparable with those of raw controls. Vacuum-packaged hot water also maintained antioxidant capacity comparable with untreated almonds, whereas high-temperature roasting led to oxidative degradation. These findings suggest that VPHW, by maintaining a relatively high-moisture processing environment and reducing oxidative stress through vacuum-packaged conditions, is an effective technology for ensuring microbiological safety while minimizing degradation of the visual and chemical quality of almonds. © 2026 Society of Chemical Industry.
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9. Amorphization and microencapsulation of β-carotene with improved physical stability and bioaccessibility for emulsion-based 3D printing.
9. β-胡萝卜素的无定形化和微胶囊化，以提高基于乳液的3D打印的物理稳定性和生物可及性PMID:日期:2026-09-23β-Carotene is widely used as a natural colorant and nutritional ingredient, but its poor water dispersibility, high crystallinity and low stability limit its application in functional foods and three-dimensional (3D)-printed food systems. In this study, a solvent-free hot-melt/quenching strategy was combined with wet milling and spray drying to fabricate amorphous β-carotene microcapsules using octenyl succinic anhydride-modified starch (OSA-starch) and trehalose as wall materials. Hot-melt/quenching treatment effectively transformed crystalline β-carotene into an amorphous state, and the optimal condition was determined as 220 °C for 22 s followed by liquid nitrogen quenching. Compared with crystalline β-carotene microcapsules, amorphous β-carotene microcapsules showed reduced crystallinity and improved encapsulation behavior. The incorporation of trehalose into the OSA-starch wall matrix further decreased particle aggregation, improved redispersibility and enhanced storage stability. After 40 days of storage, amorphous β-carotene microcapsules prepared with the OSA-starch/trehalose composite wall materials (AB-Tre) retained 82.2% and 58.9% of β-carotene at 25 °C and 55 °C, respectively, which were higher than those of the other formulations. During in vitro digestion, AB-Tre showed better colloidal stability and higher β-carotene bioaccessibility than crystalline β-carotene microcapsules prepared with the OSA-starch/trehalose composite wall materials (CB-Tre). Furthermore, AB-Tre-loaded high internal phase emulsions showed good printability and could be used to fabricate customized 3D structures. The combination of hot-melt-induced amorphization and OSA-starch/trehalose microencapsulation provides an effective strategy to improve the stability, bioaccessibility and 3D printing applicability of β-carotene. © 2026 Society of Chemical Industry.
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10. Development, validation and field application of a novel species-specific PCR assay for wahoo (Acanthocybium solandri) authentication.
10. 一种用于刺鲅（Acanthocybium solandri）物种鉴定的新型种特异性PCR检测方法的开发、验证及现场应用PMID:日期:2026-09-23Acanthocybium solandri, commonly known as wahoo, is a commercially important fish with high demand in both national and international seafood markets. Because of its delicacy, consumer preference and high market value, wahoo is frequently adulterated/substitution with low-value fish. To facilitate authentication of wahoo products and prevent seafood fraud, a species-specific PCR assay was developed using newly designed primers. The newly developed species-specific PCR assay amplifies the mitochondrial genome D-loop region of the wahoo species and not that of the other fish species. The specificity test revealed that this assay amplified only the wahoo species, and not the other 13 species. The sensitivity test detected a minimum threshold of 1 ng μL. The reproducibility test amplified the wahoo fish collected from six different geographical locations. The robustness test proved that this assay could amplify wahoo DNA from samples processed using different methods. In-house validation successfully identified the three wahoo samples mixed with 12 other samples. Field validation of 96 wahoo products revealed 17% adulteration in Indian markets. The developed assay provides a sensitive, specific, reproducible and robust molecular approach for the authentication of A. solandri. It enables the reliable detection of species substitution/adulteration in both raw and processed seafood products. Therefore, this assay has strong potential for application in seafood quality control, market surveillance, traceability and regulatory enforcement. © 2026 Society of Chemical Industry.