LWT-Food Science and Technology

Article	Citations
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate	140
Lycopene in human health	111
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation	103
An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities	100
Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review	98
Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging	98
Green synthesis of ZnO nanoparticles using loquat seed extract; Biological functions and photocatalytic degradation properties	96
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate	95
Plant-based proteins and their multifaceted industrial applications	93
Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry	89
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS	88
Microwave-assisted extraction of carotenoids from carrot juice processing waste using flaxseed oil as a solvent	80
Novel antimicrobial packaging film based on porous poly(lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil	80
Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose	79
Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes	79
Structure and properties of chitosan films: Effect of the type of solvent acid	78
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods	78
Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper	77
Effects of collagen and casein with phenolic compounds interactions on protein in vitro digestion and antioxidation	75
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS	72
Effect of starch film containing thyme essential oil microcapsules on physicochemical activity of mango	71
Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging	71
Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility	69
Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit	68
Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour	68

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum	68
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad	67
Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode	66
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration	65
Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis	65
Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace	65
Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins	65
Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach	65
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber	65
Development of novel plant-based milk based on chickpea and coconut	64
Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea	64
Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves	64
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté	63
Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products	63
Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride	63
Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples	62
Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma	62
Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties	62
Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger	62
Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes	62
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates	60
Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi	60
Palatable functional cucumber juices supplemented with polyphenols-rich herbal extracts	60
Green synthesis of zinc oxide nanoparticles using Citrus sinensis peel extract and application to strawberry preservation: A comparison study	60
The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions	60
Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material	59
Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles	59
Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties	59
Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage	58
Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes	58
Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method	58
Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences	57
Development of polylactic acid/ZnO composite membranes prepared by ultrasonication and electrospinning for food packaging	57
Citric acid as crosslinking agent in starch/xanthan gum hydrogels produced by extrusion and thermopressing	57
High-pressure treatments for better quality clean-label juices and beverages: Overview and advances	57
Green extraction of phenolic compounds from foxtail millet bran by ultrasonic-assisted deep eutectic solvent extraction: Optimization, comparison and bioactivities	57
Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: Fabrication, characterization, and in vitro release property	57
Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins	57
Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes	57
Biscuit baking: A review	56
Determination of pesticide residues in selected citrus fruits and vegetables cultivated in the Jordan Valley	55
Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy	55
Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties	55
Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract	55
Simultaneous determination of goat milk adulteration with cow milk and their fat and protein contents using NIR spectroscopy and PLS algorithms	55
Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments	54
Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks	54
Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction	54
Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion	54
Current trends in applications of enzymatic interesterification of fats and oils: A review	54

Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat	54
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals	54
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans	54
Tuning structure and properties of gelatin edible films through pullulan dialdehyde crosslinking	54
Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization	54
Electrospinning of double-layer chitosan-flaxseed mucilage nanofibers for sustained release of Ziziphora clinopodioides essential oil and sesame oil	53
Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles	53
Alginate-Persian Gum-Prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice	53
Rapid freezing using atomized liquid nitrogen spray followed by frozen storage below glass transition temperature for Cordyceps sinensis preservation: Quality attributes and storage stability	53
Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage	53
Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber	53
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality	52
Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques	52
Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents	52
Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent	52
Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms	51
Recent advances in applications of ozone in the cereal industry	51
Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)	51
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation	51
Effect of fatty acids on the flavor formation of fish sauce	51
Development and characterization of intelligent cellulose acetate-based films using red cabbage extract for visual detection of volatile bases	51
Insight into antibacterial mechanism of polysaccharides: A review	51
Analysis of the synergistic antifungal mechanism of eugenol and citral	50
Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety	50
Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology	50
Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides	50
Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles	50
Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process	50
3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during	50
Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfa	50
Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects	50
Fabrication and characterization of zein/tea saponin composite nanoparticles as delivery vehicles of lutein	50
Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations	49
Extraction, structural characterization and antioxidant activity of turmeric polysaccharides	49
Formulation of choline chloride/ascorbic acid natural deep eutectic solvent: Characterization, solubilization capacity and antioxidant property	49
Use of modified atmosphere packaging combined with essential oils for prolonging post-harvest shelf life of mango (cv. Banganapalli and cv. Totapuri)	49
Ultrasound as a pre-treatment for extraction of bioactive compounds and food safety: A review	49
The application of emerging non-thermal technologies for the modification of cereal starches	49
Microencapsulation of curcumin by spray drying and freeze drying	49
Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi	49
Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments	49
Flavor profile of dried shrimp at different processing stages	49
Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material	48
Nitrite sources for cured meat products	48
Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat	48
Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread	48
Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo	48
Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese	48
Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters	48
Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion	48
Curcumin-loaded electrospun nonwoven as a colorimetric indicator for volatile amines	48
Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste	48
Novel ACE inhibitory, antioxidant and α-glucosidase inhibitory peptides identified from fermented rubing cheese through peptidomic and molecular docking	47
Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method	47
Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application	47
In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase	47
Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates	47
The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens	47
Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review	47
Effect of protein types on structure and digestibility of starch-protein-lipids complexes	47
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.	46
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours	46
Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread	46
Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties	46
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets	46
Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics	46
Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA	46
Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork	46
Partial characterization and antioxidant activity of exopolysaccharides produced by Lactobacillus plantarum CNPC003	46
Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein	46
Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid	45
The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage	45
Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation	45
Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology	45
Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances	45
Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation	45
Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage	45
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?	45
Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize	45
HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage	45

The potential correlation between microbial communities and flavors in traditional fermented sour meat	45
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics	45
Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose	45
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type	45
Effect of extraction condition on the antioxidant, antiglycation and α-amylase inhibitory activities of Opuntia macrorhiza fruit peels polysaccharides	44
Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability	44
Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate	44
A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry	44
Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm	44
Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit	44
Influence of κ-carrageenan on the rheological behaviour of a model cake flour system	44
Identification of the DPPH radical scavenging reaction adducts of ferulic acid and sinapic acid and their structure-antioxidant activity relationship	44
Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis	44
Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues	44
Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles	44
Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders	43
A novel bacteriocin from Lactobacillus salivarius against Staphylococcus aureus: Isolation, purification, identification, antibacterial and antibiofilm activity	43
The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins	43
Molecular and emulsifying properties of arachin and conarachin of peanut protein isolate from ultrasound-assisted extraction	43
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds	43
Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’	43
New concept of fortified yogurt formulation with encapsulated carrot waste extract	43
Enzymatic modification of rice bran protein: Impact on structural, antioxidant and functional properties	43
Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment	43
Physicochemical and functional properties of proteins isolated from local beans of Turkey	43
Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides	43
Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties	43
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability	43
Isolation of lactic acid bacteria from kimchi and screening of Lactobacillus sakei ADM14 with anti-adipogenic effect and potential probiotic properties	43
Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine	43
Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients	42
Essential oils content, composition and antioxidant activity of lemon balm, mint and sweet basil from Serbia	42
3D printing of protein-based composite fruit and vegetable gel system	42
Bioactive compounds and antioxidant capacity of grape pomace flours	42
Identification and molecular docking of antioxidant peptides from hemp seed protein hydrolysates	42
The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread	42
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread	42
Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride	42
Evaluation of probiotic carboxymethyl cellulose-sodium caseinate films and their application in extending shelf life quality of fresh trout fillets	42
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	42
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations	42
Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)	42
Bioactivity and safety of whey peptides	42
Separation, structural characteristics and biological activity of lactic acid bacteria exopolysaccharides separated by aqueous two-phase system	42
Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt	41
Combination of essential oils in dairy products: A review of their functions and potential benefits	41
Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste	41
Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel	41
Physical and oxidative stability of food emulsions prepared with pea protein fractions	41
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage	41
Some probiotic potential of Weissella confusa MD1 and Weissella cibaria MD2 isolated from fermented batter	41
Glycosylation fish gelatin with gum Arabic: Functional and structural properties	41
Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde	41
Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?	41
Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains	41
Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein	41
Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism	41
Quinoa bioactive protein hydrolysate produced by pancreatin enzyme- functional and antioxidant properties	41
LF-NMR intelligent evaluation of rheology and printability for 3D printing of cookie dough pretreated by microwave	40
Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization	40
Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging	40
Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability	40
Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace	40
Effects of melatonin on the components, quality and antioxidant activities of blueberry fruits	40
Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements	40
Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil	40
Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods	40
Biosynthesis of structured lipids enriched with medium and long-chain triacylglycerols for human milk fat substitute	40
Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics	40
Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity	40
Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels	40
Ultrasound-induced structural modification and thermal properties of oat protein	40
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing	40
Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative	40
Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon	40
Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay	40
Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil	40
Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate	40
Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance	40
Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers	40
A green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterization	39
Identification and quantification of free, esterified, glycosylated and insoluble-bound phenolic compounds in hawthorn berry fruit (Crataegus pinnatifida) and antioxidant activity evaluation	39
Influence of particle size on the properties of rice flour and quality of gluten-free rice bread	39
Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder	39
Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices	39
Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment	39
Bio-control activity of Pichia anomala supplemented with chitosan against Penicillium expansum in postharvest grapes and its possible inhibition mechanism	39
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours	39
Enhanced production of γ-aminobutyric acid (GABA) using Lactobacillus plantarum EJ2014 with simple medium composition	39
Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment	39
Essential oils-loaded electrospun chitosan-poly(vinyl alcohol) nonwovens laminated on chitosan film as bilayer bioactive edible films	39
Ferulic acid production from brewery spent grains, an agro-industrial waste	39
Purification and antimicrobial mechanism of a novel bacteriocin produced by Lactobacillus rhamnosus 1.0320	39
Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads	39
Greener extraction of anthocyanins and antioxidant activity from blackberry (Rubus spp) using natural deep eutectic solvents	39