Journal of Food Science and Technology-Mysore

Article	Citations
Physicochemical and sensory properties of malt beverage containing sugar beet saponins	89
Exploring various preservative methods in extending the shelf-life of sugarcane juice	82
Application of vacuum impregnation in the potential acceleration of mass transfer phenomenon during soaking of traditional Indian sweet Gulabjamun	64
Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer	57
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions	54
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver	49
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality	47
Development of a positive pressure-based instrumentation for efficient solid phase extraction	44
Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran	42
The effect of cinnamon oil nanoemulsion on the quality of shrimps (Litopenaeus vannamei) during the refrigerated storage	41
Identification of discriminating chemical compounds in banana species and their odor characterization using GC–MS, statistical, and clustering analysis	41
A low n-6/n-3 PUFA ratio and high level of dietary ɑ-linolenic acid improves sleep behavior in mice with insomnia	41
Ivermectin residues in bovine and pig tissues: quantitative exposure assessment and risk characterization	41
Hibiscus sabdariffa calyx extract induces anti-proliferative and anti-migratory effects in ovarian cancer	33
Crystalline xylitol synthesis from de-oiled rice bran hydrolysate using Candida guilliermondii NCIM 3044	33
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	32
Double lateral flow immunosensing of undeclared pork and chicken components of meat products	30
Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-product	30
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties	29
The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages	28
Soymilk stability increase using polyphenols microcapsules	27
Current trends in the determination of microbiological indicators of dairy products	27
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance	26
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state	26
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria	24

Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics	23
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta	23
Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges	23
Detection and quantification of fish spoilage marker using polymer-coated micro-electro-mechanical systems sensor array-based electronic nose—a computational study	22
Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods	22
The impacts of salt reduction strategies on technological characteristics of wheat bread: a review	22
Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species	22
Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango	21
Anti-biofilm and anti-cancer effects of biosurfactant from Lactobacillus plantarum SVP2 in fermented milk whey beverage	21
Antibacterial Food Packaging Nanomaterial Based on Atomic Layer Deposition for Long-Term Food Storage	21
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	20
Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization	20
Food irradiation: an effective but under-utilized technique for food preservations	20
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	20
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets	19
Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review	19
Bioactive component behavior of cryoconcentrated beet juice after enrichment of osmodehydrated apple slices assisted with ohmic heating	18
Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components	18
Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents	18
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	18
Phytochemical, antioxidant, and antimicrobial properties of Bellardia trixago methanol and ethanol extracts: insights from ADMET and molecular docking approaches	18
Probiotic Lactobacillus plantarum SVP2 fermented bioactive EPS-rich milk whey functional beverage	17
Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature	17
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters	17
Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads	17
Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system	16
Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing	16
Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility	16
Watermelon juice microfiltration: optimization to maximize antioxidant compounds and influence mineral content	16
Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt	16
Effect of red rice nano-flour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperatures	15
Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator	15
Inclusion complex of fatty acids of pomegranate seed oil with betacyclodextrin: preparation, characterization and bioactivity	15
Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods	15
Exploring the rich heritage and health benefits of diverse fruit wines and their production	14
Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria	14
The use of cold plasma technology in solving the mold problem in Kashar cheese	14
Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life	14
Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system	14
Preliminary formulation of a dietary supplement in capsule form based on propolis combined with carob and pine resin	14
Aloe vera gel coating delays softening and maintains quality of stored persimmon (Diospyros kaki Thunb.) Fruits	14
Effects of distinct food preservation methods on the bioactive content and antioxidant capacity of tucumã-do-Amazonas (Astrocaryum aculeatum)	14
Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation	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
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	14
Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt	14
Emerging technologies for the extraction of bioactives from mushroom waste	14
Application of blockchain technology in shaping the future of food industry based on transparency and consumer trust	14
Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics	14
Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin	13

Beyond traditional hyperspectral imaging: exploring spectral DNA encoding and spectral velocity for enhanced food quality detection	13
The bio-transformation of green tea infusion with tannase enzymes produced by Bacillus subtilis KMS2-2	13
Isolation, characterization, and utilization of wheat bran protein fraction for food application	13
Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction list	13
Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive	13
Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid	13
Anti-inflammatory potential of turmeric, amla, and black pepper mixture against sepsis-induced acute lung injury in rats	13
In vivo safety assessment of microencapsulated Lactobacillus plantarum RS09 incorporated finger millet-based chocolate	13
Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system	13
A comprehensive review on yogurt syneresis: effect of processing conditions and added additives	13
The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects	13
Curcumin and piperine emulsomes as combinational treatment approach to enhance the anti-biofilm, anti-microbial, and wound healing activities of curcumin	13
Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics	12
Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability	12
Optimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface methodology	12
Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant	12
Optimization of the fermentation process of Moutai-flavored Daqu with the addition of green tea: impacts on bacterial succession and endogenous factors	12
Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice	12
Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition	12
Development of an immunoassay for the detection of mycotoxins using xMAP technology and its evaluation in black tea samples	12
Synbiotics as potent functional food: recent updates on therapeutic potential and mechanistic insight	12
Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder	12
Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India	12
Nanoemulsion as a carrier for jackfruit (Artocarpus heterophyllus Lam.) flavour for enhanced stability and its incorporation in food	12
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	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
Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.	12
Membrane-based processes for xylitol production from oil palm empty fruit bunches hydrolysate fermentation broth	12
Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets	12
Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound	12
An exploratory study on the prevalence of dysphagia and malnutrition risk among older residents in care homes	11
Optimisation of multigrain seera from sorghum, green gram and finger millet: effect of ingredients on functional, structural and thermal properties	11
Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation	11
Formulation and characterization of starch-based novel biodegradable edible films for food packaging	11
Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system	11
Microbiology proficiency testing in fish and fishery products: detection of Listeria monocytogenes and Salmonella spp.	11
Improved cholesterol depletion with enhanced astaxanthin and polyunsaturated fatty acids of lipid from Pacific white shrimp cephalothorax using prior ethanolic separation of polar lipid and β-Cyclodex	11
Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies	11
Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling	11
Osmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterization	11
Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties	11
Developments and opportunities in minimal processing and production of tender jackfruit flour	11
Cannabidiol improves thyroid function via modulating vitamin D3 receptor in vitamin D3 deficiency diet-induced rat model	11
Effect of bi-culture fermentation on the phenolic content and quality of sea buckthorn-based cereal beverage	11
Dark chocolate: delivery medium for probiotic Bifidobacterium breve NCIM 5671	11
Recent trends and developments of PCR-based methods for the detection of food-borne Salmonella bacteria and Norovirus	11
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production	11
Honey moisture reduction on the inclined plate system: optimization of process parameters	11
Detection of melamine in infant milk powder by micro-Raman spectroscopy using biosynthesized zinc oxide nanoparticles	11
Production of cell culture-based micro-tissue from muscle and fin cell lines of Lates calcarifer using biocompatible scaffolds	10
Green tea catechin loaded niosomes: formulation and their characterization for food fortification	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
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
Assessment of underutilized Mangifera indica peels for nutritional, phytochemical and techno-functional attributes as well as its microstructural and thermal characterization	10
Influence of pre-treatment on drying kinetics and chemical composition of pea processing waste	10
Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions	10
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties	10
Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion	10
Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS	10
Formulation of plant-based food and characterisation of the nutritional composition: A case study on soy-moringa beverage	10
Application of natural extracts as active ingredient in biopolymer based packaging systems	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
Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review	10
Nano-emulsified kesum essential oil-based gelatine-chitosan edible film enhanced with enzymatically reticulated microbial transglutaminase	10
Exploring the biofunctionalities of lactic fermented cactus pear (Opuntia elatior Mill.) fruit beverage: an exotic superfood	10
Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea	10
Using food to color food: photostability of canistel pulp and its application as a food dye	10
Metabolomic insights into seasonal variations in Darjeeling orthodox tea: implications for quality, flavor, and nutritional profile	10
Starch-based composite foam for chicken meat packaging	10
Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology	10
Standardization and quality profile of sattu mix	9
Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion	9
Water activity relations of spoilage fungi associated with smoke-dried catfish (Clarias gariepinus) sold in some open markets in Nigeria	9
Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree	9
A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage	9
Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch	9
A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage	9
Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies	9
Effects of corn drying and storage conditions on flour, starch, feed, and ethanol production: a review	9
Development of Vitamin-fortified rice analogs with a focus on extrusion and cooking stability and retention	9

Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger	9
Nano formulation of Sophora japonica extract stimulates osteogenic activity in osteoblasts	9
Chitosan coating enriched with silibinin ameliorates postharvest browning and maintains nutritional quality of pomegranate arils	9
Postharvest melatonin and chitosan treatments retain quality of ‘Williams’ bananas during ripening	9
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review	9
Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses	9
The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides	9
Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites	9
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages	9
Gluten identification from food images using advanced deep learning and transfer learning methods	9
Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics	9
Methods to differentiate between cotton tract area ghee and cotton seed oil adulterated ghee	9
Physicochemical characteristics and shelf-life stability of soya bean oil-based shortening	9
Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats	9
A review on application of ultrasound and ultrasound assisted technology for seed oil extraction	9
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment	9
Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil	9
Application of artificial intelligence to corelate food formulations to disease risk prediction: a comprehensive review	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
Smart packaging materials based nanoencapsulated bromothymol as monitoring sensors for spoilage of chilled fillet	9
Authentication of olive oil in commercial products using specific, sensitive, and rapid loop-mediated isothermal amplification	8
Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon	8
Development and shelf life stability of new products for Pacific saury (Cololabis saira)	8
Production of mead using Saccharomyces cerevisiae isolated from stingless BEE: IM8, JP14 E IP9 strains	8
In-vitro evaluation of probiotics isolated from traditionally fermented South Indian rice varieties using earthen pot	8
Comparative study of female Chinese mitten crabs based on their sizes and weights	8
16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles in Dahi, a traditional Indian fermented milk product prepared by the backslopping method	8
Incorporation of Trigonella Foenum-Graecum seed powder in meat emulsion systems with olive oil: effects on physicochemical, texture, and color characteristics	8
Edible insects as emerging food products–processing and product development perspective	8
Analysis of the table syrup composition produced from two species of bananas (Musa sapientum L. and Musa acuminate Colla)	8
Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages	8
Individual and combined impacts of water immersion, steaming at 100 °C and hot air drying on the cashew nut shelling process	8
Synbiotic microencapsulation of Enterococcus faecium Rp1: a potential probiotic isolated from ragi porridge with antiproliferative property against colon carcinoma cell line	8
The impact of plant proteases and sous vide technology on quality characteristics of meat	8
Improved production of bacterial cellulose by Komagataeibacter europaeus employing fruit extract as carbon source	8
Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products	8
The isolation and characterisation of protein from nine edible insect species	8
Effects of Grobiotic-A on the biomass, protein, and antioxidant content of Spirulina platensis	8
Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life	8
Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity	8
Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities	8
Mung bean seed coat extract modulates gut microbiota and inflammatory markers in high-fat fed rats	8
Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt	8
Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data	8
Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey	8
Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour	8
“In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria”	8
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	8
Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.)	7
Nutritional properties and amino acid profile of buckwheat bread	7
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread	7
Improved food storage in jute packaging: an assessment of the current uses, constraints, and functional enhancements of jute bags and the potential of nonconventional jute-based paper packaging	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
Design and optimisation of rapid quadruplex PCR technique to identify plant-derived adulterants in saffron	7
Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide-Malva sylvestris extract	7
Metabolomic analysis of Pennisetum glaucum seed extracts using advanced LC–MS/MS and Q-TOF technology	7
Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation	7
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents	7
Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review	7
Correction: Peanuts as functional food: a review	7
The impact of in vitro gastrointestinal hydrolysis on the antioxidant activity of gelatin extracted from jellyfish Acromitus flagellatus	7
Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin	7
Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices	7
Optimization of frying conditions for the development of Moringa oleifera leave-based tortilla chips and its quality evaluation	7
Utilizing artificial-intelligence image recognition systems to assist in the quality control analysis of 3D printing chocolate appearance and styling after oleogel adding	7
Integrating mulberry juice and Lactiplantibacillus plantarum TAR4 fermentation to improve antioxidant, anti-inflammatory, and hypoglycemic potential of modified cottage cheese	7
Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream	7
Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices	7
Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage	7
Impact of different milling techniques towards vitamin D3 fortification in wheat flour	7
In vitro simulated digestion and fermentation of polysaccharide from common mushroom and its effects on gut microbiota	7
Food physics insight: the structural design of foods	7
Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus	7
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice	7
Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning	7
The relationship between physicochemical and microbiological characteristics of Surk cheese	7
Process optimization for development of black carrot (Daucus carota ssp. Sativus Var. Atrorubens alef) wine with improved sensorial and physicochemical attributes	7
Optimization of pullulan production from apple pomace in solid-state and submerged fermentation conditions: structural, thermal and rheological characterization	7
Oxidative stability of lutein on exposure to varied extrinsic factors	7
Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities	7
Biomass production optimization and quality assessment of Saccharomyces eubayanus starter cultures for their application in the craft brewing industry	7
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety	7
The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather	7
Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust	7
Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage	7
Plant betalains-mixed active/intelligent films for meat freshness monitoring: A review of the fabrication parameters	7
Determination of heavy metals in edible oils by a novel voltammetry taste sensor array	7
Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres	7
Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum	7
Biodegradable food packaging film derived from sago starch/microcrystalline cellulose enriched with ginger (Zingiber Officinale) extract for sliced apple preservation	7
Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips	7
Influence of processing on bioactive compounds, Type-II diabetes related enzyme regulation potential and antiurolithiatic potential of underutilized legume Macrotyloma uniflorum	7
Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili	7
Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying	7
Drying behaviour and optimization of drying conditions of pineapple puree and slices using refractance window drying technology	7