Journal of Food Science and Technology-Mysore

Article	Citations
Application of vacuum impregnation in the potential acceleration of mass transfer phenomenon during soaking of traditional Indian sweet Gulabjamun	99
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality	93
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets	70
A low n-6/n-3 PUFA ratio and high level of dietary ɑ-linolenic acid improves sleep behavior in mice with insomnia	68
Exploring various preservative methods in extending the shelf-life of sugarcane juice	63
Development of a positive pressure-based instrumentation for efficient solid phase extraction	55
Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran	55
Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer	54
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions	53
Ivermectin residues in bovine and pig tissues: quantitative exposure assessment and risk characterization	43
Crystalline xylitol synthesis from de-oiled rice bran hydrolysate using Candida guilliermondii NCIM 3044	41
Soymilk stability increase using polyphenols microcapsules	38
Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization	38
Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods	37
The effect of cinnamon oil nanoemulsion on the quality of shrimps (Litopenaeus vannamei) during the refrigerated storage	37
Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-product	34
Physicochemical and sensory properties of malt beverage containing sugar beet saponins	33
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria	31
Food irradiation: an effective but under-utilized technique for food preservations	30
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	30
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta	29
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	28
Detection and quantification of fish spoilage marker using polymer-coated micro-electro-mechanical systems sensor array-based electronic nose—a computational study	26
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	26
Understanding pH dynamics in cheesemaking: insights across different cheese varieties	26

Hibiscus sabdariffa calyx extract induces anti-proliferative and anti-migratory effects in ovarian cancer	25
Anti-biofilm and anti-cancer effects of biosurfactant from Lactobacillus plantarum SVP2 in fermented milk whey beverage	25
Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango	25
The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages	25
Current trends in the determination of microbiological indicators of dairy products	24
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state	23
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance	23
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties	22
Double lateral flow immunosensing of undeclared pork and chicken components of meat products	22
Antibacterial Food Packaging Nanomaterial Based on Atomic Layer Deposition for Long-Term Food Storage	22
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver	22
Reduced graphene organo-metal nanocomposite for the electrochemical detection of hydrogen peroxide in milk	21
Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species	21
Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges	20
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics	20
A novel approach for the optimization of Shatavari (Asparagus racemosus Willd.) plant-based low alcohol nutra beverage production using Saccharomyces cerevisiae (NCIM 2428) in conjunction with artific	19
Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt	19
Machine learning based framework for quality prediction in millet flour-infused noodles	19
Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature	19
Effect of red rice nano-flour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperatures	19
Probiotic Lactobacillus plantarum SVP2 fermented bioactive EPS-rich milk whey functional beverage	19
Exploring the rich heritage and health benefits of diverse fruit wines and their production	19
Preliminary formulation of a dietary supplement in capsule form based on propolis combined with carob and pine resin	19
Phytochemical, antioxidant, and antimicrobial properties of Bellardia trixago methanol and ethanol extracts: insights from ADMET and molecular docking approaches	19
Inclusion complex of fatty acids of pomegranate seed oil with betacyclodextrin: preparation, characterization and bioactivity	17
Effects of distinct food preservation methods on the bioactive content and antioxidant capacity of tucumã-do-Amazonas (Astrocaryum aculeatum)	17
Bioactive component behavior of cryoconcentrated beet juice after enrichment of osmodehydrated apple slices assisted with ohmic heating	17
Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator	17
Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components	17
Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria	17
Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods	16
Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system	16
Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran	16
Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin	16
Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction list	16
Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system	16
Watermelon juice microfiltration: optimization to maximize antioxidant compounds and influence mineral content	15
Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life	15
Aloe vera gel coating delays softening and maintains quality of stored persimmon (Diospyros kaki Thunb.) Fruits	15
Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents	15
Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing	15
Emerging technologies for the extraction of bioactives from mushroom waste	15
Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system	15
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters	15
Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation	15
Application of blockchain technology in shaping the future of food industry based on transparency and consumer trust	15
Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive	15
Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics	15
The use of cold plasma technology in solving the mold problem in Kashar cheese	14
In vivo safety assessment of microencapsulated Lactobacillus plantarum RS09 incorporated finger millet-based chocolate	14

The bio-transformation of green tea infusion with tannase enzymes produced by Bacillus subtilis KMS2-2	14
Preservation of fresh pork burgers through a natural ingredient from red wine pomace var. Tempranillo treated with hydrostatic high pressure and comparison with the use of sulfites	14
A comprehensive review on yogurt syneresis: effect of processing conditions and added additives	14
Performance of a mixed-mode air recirculation solar dryer integrated with thermal energy storage and evacuated tube solar collector for drying sweet corn kernels	14
Beyond traditional hyperspectral imaging: exploring spectral DNA encoding and spectral velocity for enhanced food quality detection	14
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production	14
Optimization of the fermentation process of Moutai-flavored Daqu with the addition of green tea: impacts on bacterial succession and endogenous factors	14
Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads	14
Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid	14
Influence of processing variables on quality characteristics and ultra structure of restructured buffalo meat slices	14
Honey moisture reduction on the inclined plate system: optimization of process parameters	14
Detection of foodborne Listeria monocytogenes using deep learning models to ensure food safety and health	14
Effect of soaking and germination on bioactive compounds and antioxidant activity in exudate water and seed extracts of fenugreek	13
Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability	13
Anti-inflammatory potential of turmeric, amla, and black pepper mixture against sepsis-induced acute lung injury in rats	13
Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India	13
Isolation, characterization, and utilization of wheat bran protein fraction for food application	13
Biotransformation by lactic acid bacteria enhances the nutritional and technological properties of pine nut (Araucaria angustifolia) flour	13
Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.	13
Retraction Note: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage	13
Glutathione-enriched fruit based candies: ıngredient optimization ımpact on storage stability and product quality	13
Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling	13
Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound	13
Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder	13
Development of an immunoassay for the detection of mycotoxins using xMAP technology and its evaluation in black tea samples	13
Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice	13
Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation	13
Curcumin and piperine emulsomes as combinational treatment approach to enhance the anti-biofilm, anti-microbial, and wound healing activities of curcumin	13
Dark chocolate: delivery medium for probiotic Bifidobacterium breve NCIM 5671	13
Nanoemulsion as a carrier for jackfruit (Artocarpus heterophyllus Lam.) flavour for enhanced stability and its incorporation in food	13
Membrane-based processes for xylitol production from oil palm empty fruit bunches hydrolysate fermentation broth	13
Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics	13
Synbiotics as potent functional food: recent updates on therapeutic potential and mechanistic insight	12
Optimization of extraction of bioactive compounds from Piper corcovadensis C.DC leaves using a generalized linear model	12
Microbiology proficiency testing in fish and fishery products: detection of Listeria monocytogenes and Salmonella spp.	12
Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system	12
Optimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface methodology	12
Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets	12
Formulation and characterization of starch-based novel biodegradable edible films for food packaging	12
Developments and opportunities in minimal processing and production of tender jackfruit flour	12
Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies	12
Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition	12
The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects	12
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review	12
Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties	12
Influence of pre-treatment on drying kinetics and chemical composition of pea processing waste	11
Effect of thermal treatment on the degradation of anthocyanins extracted from Riceberry rice flour (Oryza sativa L.): a kinetic study and thermodynamic properties	11
Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS	11
Metabolomic insights into seasonal variations in Darjeeling orthodox tea: implications for quality, flavor, and nutritional profile	11
Assessment of underutilized Mangifera indica peels for nutritional, phytochemical and techno-functional attributes as well as its microstructural and thermal characterization	11
Effect of bi-culture fermentation on the phenolic content and quality of sea buckthorn-based cereal beverage	11
Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea	11
Rheological and textural characteristics of fermented sour creams with different combination ratios of kappa- and iota-carrageenan gums	11
Exploring the biofunctionalities of lactic fermented cactus pear (Opuntia elatior Mill.) fruit beverage: an exotic superfood	11
Nano-emulsified kesum essential oil-based gelatine-chitosan edible film enhanced with enzymatically reticulated microbial transglutaminase	11
Using food to color food: photostability of canistel pulp and its application as a food dye	11
Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion	11
Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from Lepidium sativum: evaluation of emulsification and oxidative stability of α-linolenic acid in na	11
Application of natural extracts as active ingredient in biopolymer based packaging systems	10
Green tea catechin loaded niosomes: formulation and their characterization for food fortification	10
Duplex real-time PCR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat products	10
Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree	10
Smart packaging materials based nanoencapsulated bromothymol as monitoring sensors for spoilage of chilled fillet	10
Chitosan coating enriched with silibinin ameliorates postharvest browning and maintains nutritional quality of pomegranate arils	10
Postharvest melatonin and chitosan treatments retain quality of ‘Williams’ bananas during ripening	10
Detection of melamine in infant milk powder by micro-Raman spectroscopy using biosynthesized zinc oxide nanoparticles	10
An exploratory study on the prevalence of dysphagia and malnutrition risk among older residents in care homes	10
Cannabidiol improves thyroid function via modulating vitamin D3 receptor in vitamin D3 deficiency diet-induced rat model	10
Production of cell culture-based micro-tissue from muscle and fin cell lines of Lates calcarifer using biocompatible scaffolds	10
Starch-based composite foam for chicken meat packaging	10
Development of Vitamin-fortified rice analogs with a focus on extrusion and cooking stability and retention	10
Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites	10
Standardization and quality profile of sattu mix	10
Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies	10
Formulation of plant-based food and characterisation of the nutritional composition: A case study on soy-moringa beverage	10
Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review	10
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties	10
Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions	10
Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats	10
A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage	10

Gluten identification from food images using advanced deep learning and transfer learning methods	10
Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger	10
Physicochemical characteristics and shelf-life stability of soya bean oil-based shortening	10
Optimisation of multigrain seera from sorghum, green gram and finger millet: effect of ingredients on functional, structural and thermal properties	10
Methods to differentiate between cotton tract area ghee and cotton seed oil adulterated ghee	9
The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides	9
Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses	9
Application of crude pectolytic enzymes from Saccaharomyces cerevisiae (ATCC 52,712) to starch extraction in Ghana: effects of enzyme technology on pasting characteristics in different cassava varieti	9
Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil	9
Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt	9
RETRACTED ARTICLE: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage	9
Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products	9
16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles in Dahi, a traditional Indian fermented milk product prepared by the backslopping method	9
Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life	9
A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage	9
Application of artificial intelligence to corelate food formulations to disease risk prediction: a comprehensive review	9
Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data	9
Nano formulation of Sophora japonica extract stimulates osteogenic activity in osteoblasts	9
A review on application of ultrasound and ultrasound assisted technology for seed oil extraction	9
In-vitro evaluation of probiotics isolated from traditionally fermented South Indian rice varieties using earthen pot	9
Individual and combined impacts of water immersion, steaming at 100 °C and hot air drying on the cashew nut shelling process	9
Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities	9
Mung bean seed coat extract modulates gut microbiota and inflammatory markers in high-fat fed rats	9
Development and shelf life stability of new products for Pacific saury (Cololabis saira)	9
Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch	9
Improved production of bacterial cellulose by Komagataeibacter europaeus employing fruit extract as carbon source	9
Advanced extraction techniques and functional applications of millet-derived nutrients: a review	9
Effects of corn drying and storage conditions on flour, starch, feed, and ethanol production: a review	9
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages	9
Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics	9
Plant betalains-mixed active/intelligent films for meat freshness monitoring: A review of the fabrication parameters	9
“In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria”	9
Analysis of the table syrup composition produced from two species of bananas (Musa sapientum L. and Musa acuminate Colla)	9
Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages	8
[Aticle Title]: negative impacts of elevated CO2 on quality responses of Garlic scapes kept in low oxygen atmospheres	8
Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey	8
The impact of plant proteases and sous vide technology on quality characteristics of meat	8
Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus	8
Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust	8
Metabolomic analysis of Pennisetum glaucum seed extracts using advanced LC–MS/MS and Q-TOF technology	8
Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying	8
Impact of different milling techniques towards vitamin D3 fortification in wheat flour	8
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread	8
Formulation and physicochemical study of a whey-based probiotic functional beverage	8
Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream	8
Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres	8
Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity	8
Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide-Malva sylvestris extract	8
The isolation and characterisation of protein from nine edible insect species	8
Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review	8
Design and optimisation of rapid quadruplex PCR technique to identify plant-derived adulterants in saffron	8
Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage	8
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents	8
Optimization of frying conditions for the development of Moringa oleifera leave-based tortilla chips and its quality evaluation	8
Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualiti	8
Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices	8
Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation	8
Effects of Grobiotic-A on the biomass, protein, and antioxidant content of Spirulina platensis	8
Edible insects as emerging food products–processing and product development perspective	8
Food physics insight: the structural design of foods	8
Potential of enhancing aroma profiles of different instant black tea products by incorporating encapsulated black tea aroma	8
Authentication of olive oil in commercial products using specific, sensitive, and rapid loop-mediated isothermal amplification	8
Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum	8
In vitro simulated digestion and fermentation of polysaccharide from common mushroom and its effects on gut microbiota	8
Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning	8
Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage	8
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety	8
Production of mead using Saccharomyces cerevisiae isolated from stingless BEE: IM8, JP14 E IP9 strains	8
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice	8
Synbiotic microencapsulation of Enterococcus faecium Rp1: a potential probiotic isolated from ragi porridge with antiproliferative property against colon carcinoma cell line	8
Determination of heavy metals in edible oils by a novel voltammetry taste sensor array	7
Development of hen egg-based protein beverages with high nutritional value	7
Effects of roasting on alkylpyrazin compounds and properties of cocoa powder	7
Influence of processing on bioactive compounds, Type-II diabetes related enzyme regulation potential and antiurolithiatic potential of underutilized legume Macrotyloma uniflorum	7
Biomass production optimization and quality assessment of Saccharomyces eubayanus starter cultures for their application in the craft brewing industry	7
Cassava pomace-based biodegradable packaging materials: a review	7
Development of optimized functional clove fortified probiotic yoghurt	7
Antagonist action of Lactobacillus acidophilus against pathogenic strains in goat milk yogurt	7
Biodegradable food packaging film derived from sago starch/microcrystalline cellulose enriched with ginger (Zingiber Officinale) extract for sliced apple preservation	7
Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili	7
Effect of ultrasonic and microwave assisted extraction on the oxidative stability, phytochemical and antioxidative properties of Himalayan walnut oil	7
Unveiling antibiotic residue contamination: assessing yak, dzomo, and hill cattle milk from himalayan region through QuEChERS-HPLC approach and health risk assessment	7
A natural blue colorant from butterfly pea (Clitoria ternatea) petals for traditional rice cooking	7
Empowering health with mushroom biofortification: nutritional and medicinal attributes	7
An efficient deep eutectic magnetic nano gel for rapid ultrasound-assisted dispersive µ-solid phase extraction of residue of tetracyclines in food samples	7
Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method	7
Morphological characteristics and viability of microencapsulated Bifidobacterium bifidum (BB-12) using sodium alginate and sodium caseinate matrix under simulated gastrointestinal conditions	7
Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage	7
Extraction of bioactive compounds from Garcinia mangostana L., using green technologies: a comprehensive analysis	7
Effects of vacuum pre-cooling combined with N2 treatment on browning and softening of Stropharia rugosoannulata during storage	7
Correction to: Exploring potential biomarkers in foods of animal origin	7
Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization	7
Effect of partial replacement of whole milk khoa with groundnut (Arachis hypogaea) and sunflower seeds (Helianthus annuus) milk on biochemical and functional properties	7
Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food	7
The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses	7