Journal of Food Science and Technology-Mysore

Article	Citations
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets	104
Development of a positive pressure-based instrumentation for efficient solid phase extraction	85
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	73
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	65
Synergistic effects of 1-methylcyclopropene and ethylene absorbents under cushion and modified atmosphere packaging on quality of red-fleshed pitaya (Hylocereus costaricensis Britton & Rose)	64
Application of microwave treatment on the physicochemical, techno-functional, bioactive and microbiological characteristics of hog plum (Spondias mombin L.) juice	61
Simultaneous determination of α-dicarbonyl compounds in Chinese Korean ethnic rice wine using pre-column derivatization with UHPLC-MS/MS	59
Anti-biofilm and anti-cancer effects of biosurfactant from Lactobacillus plantarum SVP2 in fermented milk whey beverage	42
Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species	40
The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages	39
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality	36
Physicochemical, nutritional, functional, and structural properties of Xoconostle cactus fruit-seed flour (Opuntia joconostle) added to Creole corn tortillas	35
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions	33
Soymilk stability increase using polyphenols microcapsules	33
Reduced graphene organo-metal nanocomposite for the electrochemical detection of hydrogen peroxide in milk	32
Ultrasound-assisted enzymatic extraction of Rana chensinensis ovum oil and optimization using response surface methodology	29
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties	28
A low n-6/n-3 PUFA ratio and high level of dietary ɑ-linolenic acid improves sleep behavior in mice with insomnia	28
Comparative analysis of volatile compounds in Areca nuts using vacuum headspace solid-phase microextraction and supercritical fluid extraction	27
Dough expansion, appearance, size, color, texture, and sensory evaluation of bran fortified sliced bread and steamed bread	27
Application of vacuum impregnation in the potential acceleration of mass transfer phenomenon during soaking of traditional Indian sweet Gulabjamun	26
Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango	26
Hibiscus sabdariffa calyx extract induces anti-proliferative and anti-migratory effects in ovarian cancer	25
Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer	25
Exploring various preservative methods in extending the shelf-life of sugarcane juice	25

Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods	25
Crystalline xylitol synthesis from de-oiled rice bran hydrolysate using Candida guilliermondii NCIM 3044	24
Ivermectin residues in bovine and pig tissues: quantitative exposure assessment and risk characterization	24
Current trends in the determination of microbiological indicators of dairy products	24
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance	24
Antibacterial Food Packaging Nanomaterial Based on Atomic Layer Deposition for Long-Term Food Storage	24
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta	23
Evolution of craft beer aroma over time as influenced by hopping technique (dip vs. dry hopping)	22
Purified endo-β-1,4-mannanase from Bacillus sp. enhances fruit juice clarity and yield with minimal effect on antioxidant properties	22
Understanding pH dynamics in cheesemaking: insights across different cheese varieties	22
Paper-based assay for the rapid detection of boric acid in milk	22
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria	22
Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization	22
Emo-sensory profiling and chemical–microbial characterization of wine vinegars from the Douro Demarcated Region and La Rioja	22
Effect of egg replacement by Wolffia on physicochemical properties of fresh noodles	21
Double lateral flow immunosensing of undeclared pork and chicken components of meat products	21
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver	21
Food irradiation: an effective but under-utilized technique for food preservations	21
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	21
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics	21
Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges	21
Detection and quantification of fish spoilage marker using polymer-coated micro-electro-mechanical systems sensor array-based electronic nose—a computational study	21
Development of amaranth and flaxseed-enriched non-extruded food products: sensory evaluation and statistical insights	20
The effect of cinnamon oil nanoemulsion on the quality of shrimps (Litopenaeus vannamei) during the refrigerated storage	20
Comparative analysis of the effect of processing techniques on purines in tofu products	19
Machine learning based framework for quality prediction in millet flour-infused noodles	19
Preliminary formulation of a dietary supplement in capsule form based on propolis combined with carob and pine resin	19
Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads	18
Evaluation of cytotoxicity, phytochemical and nutritional composition of Nannochloropsis gaditana: exploring the potential to enhance the nutritive and antioxidant benefits of cookies	18
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	18
Optimization of guava fruit bar formulation using refractance window drying technique to enhance quality and nutrient retention	18
Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system	18
Influence of palm-based nanocellulose as fat substitute for reduced fat ice creams	18
Optimization of fermentation process and quality analysis of Dangshan pear (Pyrus spp.) wine	18
Phytochemical, antioxidant, and antimicrobial properties of Bellardia trixago methanol and ethanol extracts: insights from ADMET and molecular docking approaches	18
Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system	17
Inclusion complex of fatty acids of pomegranate seed oil with betacyclodextrin: preparation, characterization and bioactivity	17
Effects of polyglycerol esters on freeze-thaw stability of emulsions contained crystallized and non-crystallized edible oils	17
High-fiber sago noodles with Gracilaria seaweed: physicochemical, cooking, and sensory profiling via check-all-that-apply	17
Development of phytochemicals rich pasta by using non thermal plasma treated Little millet flour	16
Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components	16
Process development and optimization of a commercially viable banana beer from Musa balbisiana Colla with safety and nutritional evaluation	16
Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt	16
The use of cold plasma technology in solving the mold problem in Kashar cheese	16
Emerging technologies for the extraction of bioactives from mushroom waste	16
Bioactive component behavior of cryoconcentrated beet juice after enrichment of osmodehydrated apple slices assisted with ohmic heating	16
Probiotic films based on tamarind gum, whey, and beeswax to fortify semi-processed jicama	16
Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature	16
Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin	15
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters	15

Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics	15
Exploring the rich heritage and health benefits of diverse fruit wines and their production	15
Volatile composition and sensory profiles of ancestral and artisanal mezcals from Oaxaca, Mexico obtained from Agave potatorum, Agave angustifolia, and Agave karwinskii	15
Detection of foodborne Listeria monocytogenes using deep learning models to ensure food safety and health	15
Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive	15
Does the malaxation time influence the olive oil quality?	15
Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system	15
Performance of a mixed-mode air recirculation solar dryer integrated with thermal energy storage and evacuated tube solar collector for drying sweet corn kernels	15
In vivo safety assessment of microencapsulated Lactobacillus plantarum RS09 incorporated finger millet-based chocolate	15
Probiotic Lactobacillus plantarum SVP2 fermented bioactive EPS-rich milk whey functional beverage	15
Effects of distinct food preservation methods on the bioactive content and antioxidant capacity of tucumã-do-Amazonas (Astrocaryum aculeatum)	15
Watermelon juice microfiltration: optimization to maximize antioxidant compounds and influence mineral content	15
Effect of red rice nano-flour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperatures	15
Effect of lecithin as a fat replacer on the physicochemical and textural properties of low-fat mozzarella cheese	15
Electrical characterisation of fermentation process from milk to yogurt: a monitoring approach	15
Beyond traditional hyperspectral imaging: exploring spectral DNA encoding and spectral velocity for enhanced food quality detection	15
Influence of processing variables on quality characteristics and ultra structure of restructured buffalo meat slices	14
Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation	14
Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound	14
Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.	14
Honey moisture reduction on the inclined plate system: optimization of process parameters	14
Correction: Evaluation of storage stability of chicken patties wrapped in bioactive composite films incorporated with Hippophae rhamnoides L. extract	14
Membrane-based processes for xylitol production from oil palm empty fruit bunches hydrolysate fermentation broth	14
Development of an immunoassay for the detection of mycotoxins using xMAP technology and its evaluation in black tea samples	14
The effect of combination methods of high voltage electric field treatments and ultrasonic on extraction efficiency and physicochemical properties of oak kernel oil	14
Screening carotenoid impregnation efficiency in apples through vacuum treatment: influence of apple variety and carrot juice concentration	14
Curcumin and piperine emulsomes as combinational treatment approach to enhance the anti-biofilm, anti-microbial, and wound healing activities of curcumin	14
Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder	14
Glutathione-enriched fruit based candies: ıngredient optimization ımpact on storage stability and product quality	13
Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability	13
Effect of soaking and germination on bioactive compounds and antioxidant activity in exudate water and seed extracts of fenugreek	13
Optimization of the fermentation process of Moutai-flavored Daqu with the addition of green tea: impacts on bacterial succession and endogenous factors	13
Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling	13
Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice	13
Evaluation of flavour bearing properties from Acetes spp., an underutilized catch along the Maharashtra coast, India	13
The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects	13
The effects of slightly acidic electrolyzed water on the quality of fresh cut vegetables (celery and carrot)	13
Anti-inflammatory potential of turmeric, amla, and black pepper mixture against sepsis-induced acute lung injury in rats	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
Biotransformation by lactic acid bacteria enhances the nutritional and technological properties of pine nut (Araucaria angustifolia) flour	13
Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid	13
Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics	13
The bio-transformation of green tea infusion with tannase enzymes produced by Bacillus subtilis KMS2-2	13
Influence of Ethiopian finger millet varieties and germination time on the malt and beer quality attributes	13
Biotechnological valorization of almond milk through fermentation with Lacticaseibacillus paracasei SP5, Pediococcus pentosaceus SP2, and Lactiplantibacillus plantarum ATCC 14,917	12
Optimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface methodology	12
Nanoemulsion as a carrier for jackfruit (Artocarpus heterophyllus Lam.) flavour for enhanced stability and its incorporation in food	12
Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets	12
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	12
Dark chocolate: delivery medium for probiotic Bifidobacterium breve NCIM 5671	12
Effects of grind size and brewing time on properties of cold brewed Robusta Ijen coffee	12
Optimisation and physicochemical characterisation of alginate-gum Arabic hydrogel beads from Kaew Kamin mango pulp for enhanced bioactive encapsulation	12
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production	12
Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India	12
Correction to: Comprehensive analysis of roasting-induced pyrazines in wx ae brown rice revealed by GC × GC-TOF–MS	12
Preparation of black soldier fly-derived carboxymethyl chitosan composite film and its application in grape preservation	12
Recent advances in electrohydrodynamic processing of carbohydrate biopolymers: food applications	12
Isolation, characterization, and utilization of wheat bran protein fraction for food application	12
Enzymatic pretreatment enhances nutritional and bioactive value of sesame cake: a strategy for nutritionally valuable food ingredient applications	12
Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions	11
Assessment of underutilized Mangifera indica peels for nutritional, phytochemical and techno-functional attributes as well as its microstructural and thermal characterization	11
Formulation and characterization of starch-based novel biodegradable edible films for food packaging	11
Physicochemical characteristics and shelf-life stability of soya bean oil-based shortening	11
Exploring the biofunctionalities of lactic fermented cactus pear (Opuntia elatior Mill.) fruit beverage: an exotic superfood	11
Optimisation of multigrain seera from sorghum, green gram and finger millet: effect of ingredients on functional, structural and thermal properties	11
Microbiology proficiency testing in fish and fishery products: detection of Listeria monocytogenes and Salmonella spp.	11
Analysis of heavy metals and health risk assessment in edible seaweeds from Mandapam (Tamil Nadu), Okha and Veraval (Gujarat) India	11
Exploring fruit-derived non-conventional yeasts as probiotic candidates: safety, functional attributes, and in vitro gastrointestinal survivability	11
Optimization of extraction of bioactive compounds from Piper corcovadensis C.DC leaves using a generalized linear model	11
Effect of multilayer electrostatic edible coating on shelf-life extension of mini cucumbers	11
Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system	11
Arabinoxylan derived from corn bran by-product: structural characterization and anti-inflammatory activity	11
Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies	11
Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion	11
Synbiotics as potent functional food: recent updates on therapeutic potential and mechanistic insight	11
Duplex real-time PCR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat products	11
Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS	11
Production of cell culture-based micro-tissue from muscle and fin cell lines of Lates calcarifer using biocompatible scaffolds	11
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties	11
An exploratory study on the prevalence of dysphagia and malnutrition risk among older residents in care homes	11

A modern demand for the future challenges in functional vegan food products and human health: future challenges and perspectives	10
Rheological and textural characteristics of fermented sour creams with different combination ratios of kappa- and iota-carrageenan gums	10
Application of isoelectric focusing on identification of species-specific fish proteins and its implementation in fish-meat mixture model	10
Simulation and experimental based optimization of an innovative smart dahi fermentation system and its effect on product attributes	10
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review	10
Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats	10
Effect of bi-culture fermentation on the phenolic content and quality of sea buckthorn-based cereal beverage	10
Using food to color food: photostability of canistel pulp and its application as a food dye	10
Detection of melamine in infant milk powder by micro-Raman spectroscopy using biosynthesized zinc oxide nanoparticles	10
Gluten identification from food images using advanced deep learning and transfer learning methods	10
Metabolomic insights into seasonal variations in Darjeeling orthodox tea: implications for quality, flavor, and nutritional profile	10
Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger	10
Nano-emulsified kesum essential oil-based gelatine-chitosan edible film enhanced with enzymatically reticulated microbial transglutaminase	10
Development of Vitamin-fortified rice analogs with a focus on extrusion and cooking stability and retention	10
Effect of thermal treatment on the degradation of anthocyanins extracted from Riceberry rice flour (Oryza sativa L.): a kinetic study and thermodynamic properties	10
Effects of multi-stage processing on quality attributes and volatile flavor profile of pre-prepared tiger skin chicken claw	10
Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review	10
Sensory analysis and biochemical composition of Arabica coffee leaves	10
Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses	10
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	10
Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil	10
Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea	10
Chitosan coating enriched with silibinin ameliorates postharvest browning and maintains nutritional quality of pomegranate arils	10
Development of a functional probiotic sausage using Lacticaseibacillus rhamnosus GG microencapsulated in OSA-Faba bean starch	10
A study on starch composition and digestibility of rajmudi and sona masoori rice varieties	10
Influence of pre-treatment on drying kinetics and chemical composition of pea processing waste	10
Developments and opportunities in minimal processing and production of tender jackfruit flour	10
The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides	9
Polydextrose as an alternative to invert syrup in mooncake crust: impacts on physicochemical properties and sensory quality	9
Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites	9
Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics	9
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages	9
Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch	9
Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey	9
In-vitro evaluation of probiotics isolated from traditionally fermented South Indian rice varieties using earthen pot	9
Methods to differentiate between cotton tract area ghee and cotton seed oil adulterated ghee	9
Advanced extraction techniques and functional applications of millet-derived nutrients: a review	9
Heat-stable jelly fillings with iron oxide nanoparticles and alga Laminaria japonica for confectionary products	9
Nano formulation of Sophora japonica extract stimulates osteogenic activity in osteoblasts	9
A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage	9
Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree	9
The impact of plant proteases and sous vide technology on quality characteristics of meat	9
“In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria”	9
Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life	9
Individual and combined impacts of water immersion, steaming at 100 °C and hot air drying on the cashew nut shelling process	9
Postharvest melatonin and chitosan treatments retain quality of ‘Williams’ bananas during ripening	9
Acidification, proteolysis, and ACE-inhibitory activity of skim milk fermented with thermophilic Lactobacillus spp. isolated from the traditional Indian sweet curd of West Bengal	9
Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data	9
Smart packaging materials based nanoencapsulated bromothymol as monitoring sensors for spoilage of chilled fillet	9
Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies	9
Production of mead using Saccharomyces cerevisiae isolated from stingless BEE: IM8, JP14 E IP9 strains	9
Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust	9
Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities	8
Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres	8
Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt	8
Authentication of olive oil in commercial products using specific, sensitive, and rapid loop-mediated isothermal amplification	8
Analysis of the table syrup composition produced from two species of bananas (Musa sapientum L. and Musa acuminate Colla)	8
Traditional production, grading, nutritional value, packaging and value addition of palmyra, date, and coconut palm jaggery	8
The impact of different drying methods on the antioxidant compounds in torch ginger flowers as revealed by ATR-FTIR fingerprint and multivariate data analysis	8
Influence of walnut protein isolate/chitosan nanoparticles of Pickering emulsions on curcumin stability and bioaccessibility	8
Rapid detection of potassium sorbate in coconut water using near infrared hyperspectral imaging	8
Green processing: microbubble-based enhancement of postharvest cleaning efficiency in atemoya (Annona squamosa)	8
Vanillic acid-loaded cassava porous starch reinforced PVA/κ-carrageenan antioxidant-active coating for meat preservation	8
Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation	8
Formulation and physicochemical study of a whey-based probiotic functional beverage	8
Investigation of microwave drying efficiency through ultrasonic pretreatment: a study on drying kinetics and quality retention in Capsicum annuum L. (Red bell pepper)	8
[Aticle Title]: negative impacts of elevated CO2 on quality responses of Garlic scapes kept in low oxygen atmospheres	8
Meat based hummus: statistical optimization of cooking time and sodium acid sulfate (SAS) using response surface methodology model	8
Obtaining proteins and protein hydrolysate antioxidants from cold-pressed defatted rice Bran by ethanol-modified mild subcritical water extraction	8
Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus	8
The isolation and characterisation of protein from nine edible insect species	8
Development of gluten-free biscuits enriched with quinoa flour and okara: physicochemical, nutritional, and sensory characterization	8
How milling duration affects rice grain quality in Vietnam	8
Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide-Malva sylvestris extract	8
Effects of Grobiotic-A on the biomass, protein, and antioxidant content of Spirulina platensis	8
Boosting the functional properties of fermented camel and bovine milk: the impact of Pediococcus and Enterococcus strains on acidity, antioxidant and antibacterial capacities	8
Potential of enhancing aroma profiles of different instant black tea products by incorporating encapsulated black tea aroma	8
Correction to: Pectin from cactus pear cladode: a new promising microencapsulating agent for symbiotic powder formulation	7
The relationship between physicochemical and microbiological characteristics of Surk cheese	7
Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualiti	7
A review of kitchenware as a source of microplastics in food	7
Optimization of frying conditions for the development of Moringa oleifera leave-based tortilla chips and its quality evaluation	7
Design and optimisation of rapid quadruplex PCR technique to identify plant-derived adulterants in saffron	7
Effect of fermentation with sprouted millet flours on the amino acid and fatty acid composition and storage stability of goat milk beverages	7
Extraction of bioactive compounds from Garcinia mangostana L., using green technologies: a comprehensive analysis	7
Optimization of pullulan production from apple pomace in solid-state and submerged fermentation conditions: structural, thermal and rheological characterization	7
Some chemical and microbiological qualities of anchoes treated with propolis	7
Biodegradable food packaging film derived from sago starch/microcrystalline cellulose enriched with ginger (Zingiber Officinale) extract for sliced apple preservation	7
Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices	7
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety	7
Development of hen egg-based protein beverages with high nutritional value	7
Determination of heavy metals in edible oils by a novel voltammetry taste sensor array	7
Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage	7
Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream	7
Impact of different milling techniques towards vitamin D3 fortification in wheat flour	7