Rethinking of botanical volatile organic compounds applied in food preservation: Challenges in acquisition, application, microbial inhibition and stimulation

Plant volatile organic compound (E)‐2‐hexenal facilitates Botrytis cinerea infection of fruits by inducing sulfate assimilation

Azacytidine shows potential in controlling the chilling injury of banana peel during cold storage

Oleogel Films Through the Pickering Effect of Bacterial Cellulose Nanofibrils Featuring Interfacial Network Stabilization

Potential epigenetic regulation of RNA 5’-terminal NAD decapping associated with cellular energy status of postharvest Fragaria × ananassa in response to Botrytis cinerea invasion

Soy protein/chitosan-based microsphere as Stable Biocompatible Vehicles of Oleanolic Acid: An Emerging Alternative Enabling the Quality Maintenance of Minimally Processed Produce