Journal of Food Science and Technology-Mysore

Article	Citations
Investigation of carbonate addition on risk element concentrations in various teas	69
Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization	64
Development of nutri-functional paneer whey-based kefir drink	60
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	52
Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging	47
Optimization of protein recovery from Atlantic salmon (Salmo salar) head and backbone by response surface methodology and characterization of functional properties and nutritional value	44
Exploring various preservative methods in extending the shelf-life of sugarcane juice	42
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	39
The effect of cinnamon oil nanoemulsion on the quality of shrimps (Litopenaeus vannamei) during the refrigerated storage	39
Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region	39
Determination of heavy metals in edible oils by a novel voltammetry taste sensor array	37
Soymilk stability increase using polyphenols microcapsules	35
Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review	35
Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study	35
Current trends in the determination of microbiological indicators of dairy products	34
An overview on the types, applications and health implications of fat replacers	34
Utilizing artificial-intelligence image recognition systems to assist in the quality control analysis of 3D printing chocolate appearance and styling after oleogel adding	34
Evaluation of cooking characteristics, textural, structural and bioactive properties of button mushroom and chickpea starch enriched noodles	32
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics	27
Combination of ohmic heating and subcritical water to recover amino acids from poultry slaughterhouse waste at a pilot-scale: new valorization technique	27
Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization	27
Red dragon fruit-soy protein isolate biofilm: UV-blocking, antioxidant & improved mechanical properties for sustainable food packaging	27
Triglycerides of medium-chain fatty acids: a concise review	26
Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage	26
Effect of herbal extracts and supplement mixture on alcohol metabolism in Sprague Dawley-rats	25

Impact of phenolic concentrate from tender coconut water and coconut testa on high fat cholesterol fed C57BL6 mice	25
Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium	24
Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization	24
Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica	23
Effect of extrusion on the modification of wheat flour proteins related to celiac disease	22
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative	21
Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia	20
Application of vacuum impregnation in the potential acceleration of mass transfer phenomenon during soaking of traditional Indian sweet Gulabjamun	20
Impact of different milling techniques towards vitamin D3 fortification in wheat flour	20
Design and optimisation of rapid quadruplex PCR technique to identify plant-derived adulterants in saffron	20
Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualiti	20
Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango	20
The impacts of salt reduction strategies on technological characteristics of wheat bread: a review	19
Review of Cocos nucifera L. testa-derived phytonutrients with special reference to phenolics and its potential for encapsulation	19
Crystalline xylitol synthesis from de-oiled rice bran hydrolysate using Candida guilliermondii NCIM 3044	19
Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects	19
Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice	18
Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel	18
Hibiscus sabdariffa calyx extract induces anti-proliferative and anti-migratory effects in ovarian cancer	18
Comparative biological analyses on kenger and kenger coffee as novel functional food products	18
Application of sodium bicarbonate in extraction and determination of synthetic colorant in processed grain products	18
Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes	18
Modelling of firmness variability of Jonagold apple during postharvest storage	18
A concise review on oil extraction methods, nutritional and therapeutic role of coconut products	18
The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.)	17
Identification of discriminating chemical compounds in banana species and their odor characterization using GC–MS, statistical, and clustering analysis	17
Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis	17
Allergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice	17
A low n-6/n-3 PUFA ratio and high level of dietary ɑ-linolenic acid improves sleep behavior in mice with insomnia	17
Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation	17
Extraction and characterization of cereal bran cell wall in relation to its end use perspectives	17
Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice	17
Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species	17
Recombinant protein G/Au nanoparticles/graphene oxide modified electrodes used as an electrochemical biosensor for Brucella Testing in milk	16
Hypobaric treatment augments the efficacy of 1-MCP in apple fruit	16
Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities	16
Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C)	16
Chlorine dioxide gas mediated inactivation of the biofilm cells of	16
Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography	16
Physicochemical and sensory properties of malt beverage containing sugar beet saponins	16
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin	16
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety	15
Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina	15
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver	15
Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage	15
Sequence alterations affect the antidiabetic attributes of hazelnut peptide fractions during the industrial manufacture and simulated digestion of hazelnut paste	15
Migration of silver nanoparticles from plastic materials, with antimicrobial action, destined for food contact	15
Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality	15
Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India	15
Inhibitory effects of hexanal on acylated homoserine lactones (AHLs) production to disrupt biofilm formation and enzymes activity in Erwinia carotovora and Pseudomonas fluorescens	15

Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures	15
Chitosan research progress for smart packaging applications: a literature review	14
Evaluation of calcium hydroxide, calcium hypochlorite, peracetic acid, and potassium bicarbonate as citrus fruit sanitizers	14
Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods	14
Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream	14
Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives	14
Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage	13
Effect of thermal processing on quality of tender jackfruit in tin-free-steel cans	13
Integrating mulberry juice and Lactiplantibacillus plantarum TAR4 fermentation to improve antioxidant, anti-inflammatory, and hypoglycemic potential of modified cottage cheese	13
Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut	13
Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake	13
Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins	13
Bioaccessibility of some minerals in infant formulas	13
Development and performance evaluation of hand-operated mango seed decorticator	13
Pesticide residues and their detection techniques in foods using sensors- a review	13
Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions	13
Optimization of composite flour for the production of thermo extrudates made from African breadfruit seeds, orange-fleshed sweet potato and tigernut	12
Antioxidant activity of olive flounder (Paralichthya olivaceus) surimi digest in in vitro and in vivo	12
Nanotechnology: an emerging field for enhancing micronutrient enrichment in millets via biofortification strategies-present knowledge and prospects for the future	12
Effects of seasons and parts on volatile N-nitrosamines and their exposure and risk assessment in raw chicken and duck meats	12
Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice	12
High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology	12
Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods	12
Synbiotic microencapsulation of Lactobacillus brevis and Lactobacillus delbrueckii subsp. lactis using oats/oats brans as prebiotic for enhanced storage stability	12
Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin	12
Young cereal grains as a new source of healthy and hypoallergenic foods: a review	12
Effect of dietary fenugreek seeds on the antioxidant status of gilthead seabream (Sparus aurata L.)	12
Preparation of petha from pointed gourd (Trichosanthes dioica) mediated by osmotic dehydration and its characterization	11
Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.)	11
Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment	11
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice	11
Presence of aflatoxins and ochratoxin A in samarella (tsamarella), a traditional dried-cured meat of Cyprus	11
Effect of long-term and heating storage on honey visible spectrum: an alternative parameter for quality monitoring of bracatinga honeydew honey	11
Drying behaviour and optimization of drying conditions of pineapple puree and slices using refractance window drying technology	11
Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage	11
Oxidative stability of lutein on exposure to varied extrinsic factors	11
Online trypsin digestion coupled with LC-MS/MS for detecting of A1 and A2 types of β-casein proteins in pasteurized milk using biomarker peptides	11
Characterization of a fermented coconut milk product with and without strawberry pulp	11
Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran	11
A simple method to quantify azo dyes in spices based on flow injection chromatography combined with chemometric tools	11
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state	11
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread	11
Effect of drying methods on nutritional constitutes of fermented grape residue	11
Antibacterial Food Packaging Nanomaterial Based on Atomic Layer Deposition for Long-Term Food Storage	10
Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion	10
Double lateral flow immunosensing of undeclared pork and chicken components of meat products	10
Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer	10
Insights on the effectiveness of pneumatic and ultrasonic atomization in combination with UVC light for processing of fruit juices	10
Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-product	10
Fruits, seeds and leaves of guabijuzeiro (Myrcianthes pungens (O. Berg) D. Legrand): characteristics, uses and health benefits	10
Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract	10
Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices	10
Role of millets in pre-diabetes and diabetes: effect of processing and product formulation	10
Modulating of microencapsulated virgin coconut oil-based creamer	10
Effect of polyvinyl acetate (PVAc) based coating on quality characteristics of capsicum during storage	10
Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation	10
A new approach to snack production: sourdough corn flakes with low glycemic index	10
A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method	10
Assessing and optimizing the bioactivities of diverse enzyme-derived protein hydrolysates from Porphyra yezoensis: unlocking the health potential	10
Investigation of melamine and cyanuric acid concentration in several brands of liquid milk and its non-carcinogenic risk assessment in adults and infants	10
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance	10
Resveratrol butyrate esters inhibit lipid biosynthesis in 3T3-L1 cells by AMP-activated protein kinase phosphorylation	10
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality	10
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents	9
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets	9
Utilization of rice pasta by-products as the substrate for vinegar fermentation	9
Food simulants affected the migration of essential oil and film structure in chitosan based composite films	9
Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt	9
In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour	9
Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability	9
Determination of pesticide residues in oat flour using low-temperature partition extraction and GC–MS analysis	9
Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry	9
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties	9
Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges	9
Authentication of traditional meat products (Haleem) sold in India: a first report confirming species mislabelling	9
Development of a positive pressure-based instrumentation for efficient solid phase extraction	9
Application of dried African giant burrowincg cricket (an underutilized insect) in pie production	9
Research progress on processing and nutritional properties of fermented cereals	9
‘Kodo poisoning’: cause, science and management	9
Antioxidant content following fermentation of lemongrass for herbal beverage development	9

Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia	9
Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie	9
Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage	9
Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion	9
Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation	9
Functional properties of food packaging solutions alternative to conventional multilayer systems	9
Ultrasound-assisted process to improve proteins recovery from industrial canola and soybean byproducts	9
Nutritional composition of Dormitator latifrons (Richardson, 1844, Perciformes, Eleotridae) and quality index method (QIM) scheme for determining its shelf life	9
Development of rice based probiotic yogurt enriched with some fruit pulps and its quality analysis	9
Effects of Annona muricata extraction on inhibition of polyphenoloxidase and microbiology quality of Macrobrachium rosenbergii	9
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions	9
Preparation and characterization of vitamin A microcapsules nutrient fortified salt	9
Effect of Hibiscus sabdariffa and Camellia synensis extracts on microbial, antioxidant and sensory properties of ice cream	9
Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage	8
Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteria	8
Potential application of modified date powder by microwave radiation, ultrasonication and chemical pretreatments as coffee substitute: its biochemical properties and consumer preferences	8
Simultaneous reuse and treatment of sugar-sweetened beverage wastes for citric acid production	8
A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects	8
Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate	8
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta	8
A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders	8
Determination of Synthetic Pyrethroids and Hexaconazole Residues in curry leaves and decontamination through household techniques	8
Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder	8
Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices	8
Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry	8
Bicelles as a carrier for bioactive compounds in beverages: application to nerolidol, an active sesquiterpene alcohol	8
Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning	8
Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study	8
Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying	8
Food irradiation: an effective but under-utilized technique for food preservations	8
The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather	8
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria	8
Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods	8
Screening and identification of biogenic amine oxidase producing strains in Sanchuan Ham and their effect on biogenic amine accumulation	8
Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems	8
Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips	8
Application of microwave treatment for reduction of microbial load in jaggery cubes	8
Germination induced changes in bioactive compounds and nutritional components of millets	8
Assessment of thraustochytrids potential for carotenoids, terpenoids and polyunsaturated fatty acids biorefinery	8
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives	8
In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds	8
Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities	8
Nutritional properties and amino acid profile of buckwheat bread	8
Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review	8
Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage	8
Chemometric analysis for authentication of ‘Syrah’ and ‘Tempranillo’ red wines of San Francisco Valley-Brazil compared to wines from other world regions by the molecular profile in HPLC	8
Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (Juglans regia L.) meal	8
Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives	8
Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo	8
Removing the bitterness of olives with a pilot-scale ultrasonic system and determining its effect on table olive quality	8
Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt	7
Sardine oil loaded vanillic acid grafted chitosan microparticles improves the in vivo antioxidant, haematological and lipid profile	7
Production of synbiotic Doogh enriched with Plantago psyllium mucilage	7
Virulence genes and sanitizers resistance in Salmonella isolates from eggs in southern Brazil	7
Biomass production optimization and quality assessment of Saccharomyces eubayanus starter cultures for their application in the craft brewing industry	7
Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products	7
Low-density polyethylene based nanocomposite packaging films for the preservation of sugarcane juice	7
Exploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties	7
Design and fabrication of polysaccharide based excellent chemical resistant and UV barrier ternary blend films for green packaging applications	7
GC-MS analysis of phytochemical composition and anticancer activities of methanol and aqueous extracts of Bergenia ligulata rhizome	7
Oral disintegration films: applications and production methods	7
Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics	7
Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation	7
Effect of ultrasonication on emulsion formulation, encapsulation efficiency, and oxidative stability of spray dried chia seed oil	7
Effect of red rice nano-flour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperatures	7
Preparation, characterization, structural analysis and antioxidant activities of phosphorylated polysaccharide from Sanchi (Panax notoginseng) flower	7
Physiochemical property and structure of gelatin obtained from Chinese soft-shelled turtle carapace by three pretreatment methods	7
Insights into the release mechanisms of antioxidants from nanoemulsion droplets	7
Biosynthesis of food flavor (cinnamaldehyde) using whole cells /immobilized biocatalysts (Candida parapsilosis MTCC 1744)	7
Sensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approach	7
Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive	7
Discrimination of four Cinnamomum species by proximate, antioxidant, and chemical profiling: towards quality assessment and authenticity	7
Research on extracting and preparing a Puerariae Flos and Chrysanthemum-based drink	7
A natural blue colorant from butterfly pea (Clitoria ternatea) petals for traditional rice cooking	7
Profiling of metabolites and minerals from black ginger and blue turmeric rhizomes by gas chromatography–mass spectrometry analysis and their biopotentials	7
The determination methods of pesticide multi-residues and the degradation dynamics in bitter melon and cucumber	7
Advances in aptamer-based biosensors for monitoring foodborne pathogens	7
UPLC-MS/MS profiling of photodegradation of aflatoxin B1 in chili peppers	7
Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method	7
Physicochemical properties of saponin containing Acanthophyllum laxiusculum extract: example application in foam stability and qualitative parameters for malt beverage industry	6
Metabolomic profiling of colostrum bar for identification of functional compounds using high resolution mass spectroscopy	6
Correction to: Biopreservation of pineapple wine using immobilized and freeze dried microcapsules of bacteriocin producing L. plantarum	6
Effect of nutrient-rich quinoa fraction composite wheat flour on product development	6
Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein	6
Bioactive properties of fermented spreadable product manufactured from pistachio kernels	6
An insight into the applications of bacteriophages against food-borne pathogens	6
Tropical fruits as a potential source for the recovery of bioactive compounds: Tamarindus indica L., Annona muricata, Psidium guajava and Mangifera indica	6
Production of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristics	6
Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization	6
Arabian mare’s milk characterisation and clotting ability	6
Performance of a mixed-mode air recirculation solar dryer integrated with thermal energy storage and evacuated tube solar collector for drying sweet corn kernels	6
Rapid identification of histamine-producing bacteria isolated from fish using MALDI-TOF MS	6
Effect of partial replacement of whole milk khoa with groundnut (Arachis hypogaea) and sunflower seeds (Helianthus annuus) milk on biochemical and functional properties	6
Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition	6
Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria	6