{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:38:13Z","timestamp":1793036293438,"version":"4.5.0"},"reference-count":47,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T00:00:00Z","timestamp":1787616000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012154","name":"Graduate Research and Innovation Projects of Jiangsu Province","doi-asserted-by":"publisher","award":["CX20230685"],"award-info":[{"award-number":["CX20230685"]}],"id":[{"id":"10.13039\/501100012154","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004735","name":"Hunan Provincial Natural Science Foundation","doi-asserted-by":"publisher","award":["2023JJ30295"],"award-info":[{"award-number":["2023JJ30295"]}],"id":[{"id":"10.13039\/501100004735","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2019YFC1604903"],"award-info":[{"award-number":["2019YFC1604903"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2022YFC2010104"],"award-info":[{"award-number":["2022YFC2010104"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104370","type":"journal-article","created":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:30:43Z","timestamp":1788222643000},"page":"104370","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Machine learning modeling for optimizing fermentation process of Dendrobium officinale with improved antioxidant property and metabolic changes"],"prefix":"10.1016","volume":"39","author":[{"given":"Yuhang","family":"Yi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenghao","family":"Lv","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongbin","family":"Lan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdulaziz Nuhu","family":"Jibril","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yibo","family":"Luo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Fang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Si","family":"Qin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"5","key":"10.1016\/j.fochx.2026.104370_bb0005","first-page":"3488","article-title":"Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: Response surface methodology-based optimization","volume":"16","author":"Abdel-Aty","year":"2022"},{"issue":"4","key":"10.1016\/j.fochx.2026.104370_bb0010","doi-asserted-by":"crossref","DOI":"10.3390\/toxins12040210","article-title":"Biological activities of alkaloids: From Toxicology to pharmacology","volume":"12","author":"Adamski","year":"2020","journal-title":"Toxins (Basel)"},{"issue":"4","key":"10.1016\/j.fochx.2026.104370_bb0015","doi-asserted-by":"crossref","DOI":"10.3390\/molecules25040927","article-title":"Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A Mini review","volume":"25","author":"Adebo","year":"2020","journal-title":"Molecules"},{"issue":"4","key":"10.1016\/j.fochx.2026.104370_bb0020","doi-asserted-by":"crossref","first-page":"875","DOI":"10.1038\/nprot.2007.102","article-title":"Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent","volume":"2","author":"Ainsworth","year":"2007","journal-title":"Nature Protocols"},{"issue":"4","key":"10.1016\/j.fochx.2026.104370_bb0025","doi-asserted-by":"crossref","DOI":"10.3390\/ijms25042431","article-title":"An integrated comprehensive peptidomics and in silico analysis of bioactive peptide-rich milk fermented by three autochthonous cocci strains","volume":"25","author":"Bani\u0107","year":"2024","journal-title":"International Journal of Molecular Sciences"},{"key":"10.1016\/j.fochx.2026.104370_bb0030","doi-asserted-by":"crossref","first-page":"906","DOI":"10.1016\/j.ijbiomac.2018.12.134","article-title":"Antioxidant activity of polysaccharides from different sources of ginseng","volume":"125","author":"Chen","year":"2019","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104370_bb0035","doi-asserted-by":"crossref","first-page":"1000","DOI":"10.1016\/j.ijbiomac.2021.06.156","article-title":"Isolation, structural properties, bioactivities of polysaccharides from Dendrobium officinale Kimura et. Migo: A review","volume":"184","author":"Chen","year":"2021","journal-title":"International Journal of Biological Macromolecules"},{"issue":"8","key":"10.1016\/j.fochx.2026.104370_bb0040","doi-asserted-by":"crossref","first-page":"2620","DOI":"10.1002\/fsn3.2867","article-title":"Ultrasonic treatment of Dendrobium officinale polysaccharide enhances antioxidant and anti-inflammatory activity in a mouse D-galactose-induced aging model","volume":"10","author":"Chu","year":"2022","journal-title":"Food Science & Nutrition"},{"issue":"6","key":"10.1016\/j.fochx.2026.104370_bb0045","doi-asserted-by":"crossref","first-page":"772","DOI":"10.1002\/mas.21562","article-title":"Challenges and emergent solutions for LC-MS\/MS based untargeted metabolomics in diseases","volume":"37","author":"Cui","year":"2018","journal-title":"Mass Spectrometry Reviews"},{"issue":"2","key":"10.1016\/j.fochx.2026.104370_bb0050","doi-asserted-by":"crossref","DOI":"10.3390\/md20020087","article-title":"Metabolites produced by a new Lactiplantibacillus plantarum strain BF1-13 isolated from deep seawater of Izu-Akazawa protect the intestinal epithelial barrier from the dysfunction induced by hydrogen peroxide","volume":"20","author":"Diao","year":"2022","journal-title":"Marine Drugs"},{"issue":"1","key":"10.1016\/j.fochx.2026.104370_bb0055","doi-asserted-by":"crossref","first-page":"28374","DOI":"10.1038\/s41598-024-79996-7","article-title":"In vitro antioxidant, anticancer and in silico studies of polyphenol enriched leaf extract of Asystasia gangetica","volume":"14","author":"Dilkalal","year":"2024","journal-title":"Scientific Reports"},{"issue":"1","key":"10.1016\/j.fochx.2026.104370_bb0060","doi-asserted-by":"crossref","first-page":"394","DOI":"10.1128\/AAC.00637-06","article-title":"Effects of inoculum size and incubation time on broth microdilution susceptibility testing of lactic acid bacteria","volume":"51","author":"Egerv\u00e4rn","year":"2007","journal-title":"Antimicrobial Agents and Chemotherapy"},{"key":"10.1016\/j.fochx.2026.104370_bb0065","article-title":"Artificial neural network and machine learning predictive model for assessing physicochemical properties of garlic slices (Allium sativum L.) during microwave-assisted convective drying process","volume":"29","author":"El-Mesery","year":"2025","journal-title":"Food Chemistry: X"},{"issue":"1","key":"10.1016\/j.fochx.2026.104370_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2026.101770","article-title":"Artificial intelligence and numerical modeling of heat and mass transfer in microwave drying of garlic slices","volume":"6","author":"El-Mesery","year":"2026","journal-title":"Applied Food Research"},{"issue":"2\u20133","key":"10.1016\/j.fochx.2026.104370_bb0075","doi-asserted-by":"crossref","first-page":"184","DOI":"10.1016\/j.ijfoodmicro.2013.03.002","article-title":"Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation","volume":"163","author":"Filannino","year":"2013","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.fochx.2026.104370_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2023.100448","article-title":"Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites","volume":"6","author":"Gaur","year":"2023","journal-title":"Current Research in Food Science"},{"key":"10.1016\/j.fochx.2026.104370_bb0085","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1016\/j.foodchem.2014.03.112","article-title":"Effect of fermentation on the antioxidant activity in plant-based foods","volume":"160","author":"Hur","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104370_bb0090","first-page":"1","article-title":"Optimization of graphene far infrared heating in improving quality properties of corn flour using response surface methodology","author":"Jibril","year":"2025","journal-title":"Journal of Food Science and Technology"},{"issue":"4","key":"10.1016\/j.fochx.2026.104370_bb0095","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.14603","article-title":"Far-infrared drying influence on machine learning algorithms in improving corn drying process with graphene irradiation heating plates","volume":"47","author":"Jibril","year":"2024","journal-title":"Journal of Food Process Engineering"},{"key":"10.1016\/j.fochx.2026.104370_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144856","article-title":"Solubility prediction of edible insect proteins: A comparative study of machine learning and response surface methodology","volume":"488","author":"Kang","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104370_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.124183","article-title":"Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes","volume":"237","author":"Karmakar","year":"2023","journal-title":"International Journal of Biological Macromolecules"},{"issue":"1","key":"10.1016\/j.fochx.2026.104370_bb0110","doi-asserted-by":"crossref","DOI":"10.1038\/s42003-023-05424-7","article-title":"Combined acid hydrolysis and fermentation improves bioactivity of citrus flavonoids in vitro and in vivo","volume":"6","author":"K\u00f6nig","year":"2023","journal-title":"Communications Biology"},{"key":"10.1016\/j.fochx.2026.104370_bb0115","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2023.910537","article-title":"Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents","volume":"10","author":"Koyum","year":"2023","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/j.fochx.2026.104370_bb0120","doi-asserted-by":"crossref","DOI":"10.3389\/fmolb.2025.1678673","article-title":"Phenolic acids in fermented foods: Microbial biotransformation, antioxidant mechanisms, and functional health implications","volume":"12","author":"Kumar","year":"2025","journal-title":"Frontiers in Molecular Biosciences"},{"key":"10.1016\/j.fochx.2026.104370_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106351","article-title":"Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts","volume":"94","author":"Leangnim","year":"2023","journal-title":"Ultrasonics Sonochemistry"},{"issue":"18","key":"10.1016\/j.fochx.2026.104370_bb0130","doi-asserted-by":"crossref","first-page":"8248","DOI":"10.1039\/D3FO02583G","article-title":"Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota","volume":"14","author":"Li","year":"2023","journal-title":"Food & Function"},{"key":"10.1016\/j.fochx.2026.104370_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.jep.2024.118677","article-title":"Dendrobium officinale Kimura et Migo polysaccharide ameliorated DNFB-induced atopic dermatitis in mice associated with suppressing MAPK\/NF-\u03baB\/STAT3 signaling pathways","volume":"335","author":"Liao","year":"2024","journal-title":"Journal of Ethnopharmacology"},{"issue":"Pt B","key":"10.1016\/j.fochx.2026.104370_bb0140","article-title":"Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles","volume":"405","author":"Liao","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104370_bb0145","article-title":"Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in cabernet sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae","volume":"18","author":"Liu","year":"2023","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104370_bb0150","doi-asserted-by":"crossref","unstructured":"Loizzo, M. R., Sicari, V., Pellican\u00f2, T., Xiao, J., Poiana, M., Tundis, R. J. F., & Toxicology, C. (2019). Comparative analysis of chemical composition, antioxidant and anti-proliferative activities of Italian Vitis vinifera by-products for a sustainable agro-industry. 127, 127\u2013134.","DOI":"10.1016\/j.fct.2019.03.007"},{"key":"10.1016\/j.fochx.2026.104370_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125895","article-title":"Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation","volume":"311","author":"Long","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104370_bb0160","article-title":"HPLC-based metabolomics of Dendrobium officinale revealing its antioxidant ability","volume":"14","author":"Luo","year":"2023","journal-title":"Frontiers in Plant Science"},{"key":"10.1016\/j.fochx.2026.104370_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2023.101025","article-title":"Lactiplantibacillus plantarum fermentation enhanced the protective effect of kiwifruit on intestinal injury in rats: Based on mitochondrial morphology and function","volume":"20","author":"Ma","year":"2023","journal-title":"Food Chem X"},{"issue":"8","key":"10.1016\/j.fochx.2026.104370_bb0170","doi-asserted-by":"crossref","DOI":"10.3390\/foods13081212","article-title":"Fermentation of Orange peels by lactic acid Bacteria: Impact on phenolic composition and antioxidant activity","volume":"13","author":"Razola-D\u00edaz","year":"2024","journal-title":"Foods"},{"issue":"24","key":"10.1016\/j.fochx.2026.104370_bb0175","doi-asserted-by":"crossref","DOI":"10.3390\/foods12244483","article-title":"Modelling polyphenol extraction through ultrasound-assisted extraction by machine learning in Olea europaea leaves","volume":"12","author":"Rodr\u00edguez-Fern\u00e1ndez","year":"2023","journal-title":"Foods"},{"issue":"12","key":"10.1016\/j.fochx.2026.104370_bb0180","doi-asserted-by":"crossref","DOI":"10.3390\/foods8120599","article-title":"Effect of different yeast strains and temperature of fermentation on basic enological parameters, polyphenols and volatile compounds of Aurore white wine","volume":"8","author":"Samoticha","year":"2019","journal-title":"Foods"},{"issue":"16","key":"10.1016\/j.fochx.2026.104370_bb0185","doi-asserted-by":"crossref","DOI":"10.3390\/molecules29163941","article-title":"The impact of fermentation on the antioxidant activity of food products","volume":"29","author":"Sar\u0131ta\u015f","year":"2024","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104370_bb0190","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2023.1282438","article-title":"Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation","volume":"10","author":"Tian","year":"2023","journal-title":"Frontiers in Nutrition"},{"issue":"1","key":"10.1016\/j.fochx.2026.104370_bb0195","doi-asserted-by":"crossref","first-page":"416","DOI":"10.1111\/1541-4337.12868","article-title":"Application of machine learning to the monitoring and prediction of food safety: A review","volume":"21","author":"Wang","year":"2022","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"1","key":"10.1016\/j.fochx.2026.104370_bb0200","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1002\/jsfa.12121","article-title":"Response surface methodology as a tool to optimize the extraction of bioactive compounds from plant sources","volume":"103","author":"Weremfo","year":"2023","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104370_bb0205","article-title":"Improvement of antioxidant activity and active ingredient of Dendrobium officinale via microbial fermentation","volume":"14","author":"Yu","year":"2023","journal-title":"Frontiers in Microbiology"},{"issue":"15","key":"10.1016\/j.fochx.2026.104370_bb0210","doi-asserted-by":"crossref","DOI":"10.3390\/foods14152573","article-title":"Effects of lactic acid Bacteria fermentation on the release and biotransformation of bound Phenolics in Ma bamboo shoots (Dendrocalamus latiflorus Munro)","volume":"14","author":"Zhang","year":"2025","journal-title":"Foods"},{"issue":"41","key":"10.1016\/j.fochx.2026.104370_bb0215","doi-asserted-by":"crossref","first-page":"14870","DOI":"10.1021\/acs.jafc.3c04154","article-title":"Chemical constituents, bioactivities, and pharmacological mechanisms of Dendrobium officinale: A review of the past decade","volume":"71","author":"Zhang","year":"2023","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104370_bb0220","article-title":"Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation","volume":"14","author":"Zhang","year":"2022","journal-title":"Food Chemistry: X"},{"issue":"9","key":"10.1016\/j.fochx.2026.104370_bb0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2019.e02374","article-title":"Optimization of quercetin extraction method in Dendrobium officinale by response surface methodology","volume":"5","author":"Zhu","year":"2019","journal-title":"Heliyon"},{"key":"10.1016\/j.fochx.2026.104370_bb0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.biopha.2024.116395","article-title":"Dendrobium officinale regulate lipid metabolism in diabetic mouse liver via PPAR-RXR signaling pathway: Evidence from an integrated multi-omics analysis","volume":"173","author":"Zou","year":"2024","journal-title":"Biomedicine & Pharmacotherapy"},{"issue":"2","key":"10.1016\/j.fochx.2026.104370_bb0235","doi-asserted-by":"crossref","first-page":"1159","DOI":"10.1002\/jsfa.13906","article-title":"Machine learning and multiple linear regression models can predict ascorbic acid and polyphenol contents, and antioxidant activity in strawberries","volume":"105","author":"Zushi","year":"2025","journal-title":"Journal of the Science of Food and Agriculture"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526008916?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526008916?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T16:48:07Z","timestamp":1793033287000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526008916"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":47,"alternative-id":["S2590157526008916"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104370","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Machine learning modeling for optimizing fermentation process of Dendrobium officinale with improved antioxidant property and metabolic changes","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104370","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104370"}}