Food Science and Technology

Article	Citations
Classification of chocolate according to its cocoa percentage by using Terahertz time-domain spectroscopy	40
Effect of increasing vinasse doses, in association with different harvest times, on sweet sorghum production	34
Sensory profile and chemical quality of Merlot aged in barrels of different wood species	30
The role of camel milk as a protective factor on rats infected with indomethacin-induced gastric ulcer	22
Antioxidant activity on protein hydrolysate peptide of mudskipper fish (Periophthalmodon schlosseri) using alcalase enzyme	18
High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State	18
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)	17
Assessment of consumers’ knowledge about A2 milk: paving the way for the Brazilian market	16
Multivariate Analysis in Food Production: Influence of Nutrition and Thermal Regulation	16
Rapid determination of cadmium residues in tomato leaves by Vis-NIR hyperspectral and Synergy interval PLS coupled Monte Carlo method	15
Recent progress of starch modification assisted by ultrasonic wave	14
How do the interview environment, sociodemographic aspects and risk perception impact attitudes related to food? A survey in the Midwest of Brazil	14
Evaluation of natural extracts’ antioxidant capacity for controlling fresh sausage oxidation	13
β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods	13
Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review	13
Inhibitory effect of coatings with different polymeric bases on germination and in vitro growth of anthracnose fungus	13
Protein nutritional supplement with bacuri almonds (Attalea phalerata Mart. Ex Spreng) for vegetarian sports: development, characterization, and shelf life	13
Sweet, nutritious, and diverse fruits: the genetic heritage of Butia odorata palm groves in southern Brazil	13
Effects of cold storage and freezing on sheep’s milk	12
Unexpected flavors: development of crackers with nonconventional food plants as calcium source using experimental design	12
Cagaita (Eugenia dysenterica) jams with paste and dough textures: physical, chemical, and antioxidant evaluation	12
Evaluation on processing suitability of 17 juice orange varieties planted in three gorges reservoir area of China	12
Passiflora nitida Kunth fruit: Chemical analysis, antioxidant capacity, and cytotoxicity	12
Functional activities and applications of Pequi Oil: a systematic review and meta-analysis	11
Performance, carcass quality and intestinal biometry of feed European quails with seaweed meal (Sargassum sp)	11

Development and characterization of a nut-based beverage of Brazil nut (Bertholletia excelsa) and macadamia (Macadamia integrifolia)	11
Degradation kinetics and stability of bioactive compounds, antioxidant capacity, and color parameters of sugar-free jaboticaba jellies subjected to different preservation methods	11
Studies on the highly efficient catalyzation of sesamin to asarinin by phosphotungstic acid	11
New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds	11
ERRATUM: Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo	11
Chemical components and antifungal and anti-mycotoxigenic (aflatoxin b1 and fumonisin b1) activity of star anise (Illicium verum) essential oils in Yen Bai Province, Vietnam	11
Comparison of different DNA preparatory methods for development of a universal direct PCR-RFLP workflow for identification of meat origin in food products	10
Spread developed with peanuts, baru almonds, and ora-pro-nóbis mucilage: chemical, technological, and bioactive characteristics	10
Potential of cocoa powder and dark chocolate in protecting Gram-negative probiotic Escherichia coli Nissle 1917	10
In vitro apoptotic activity of Lablab purpureus (L.) Sweet low-molecular-weight peptides	10
A multidimensional sensory approach to natural sweeteners and prebiotic fiber for replacing added sugar in yogurt	10
Identification of the active compounds and their mechanisms of medicinal and edible Heigen based on UHPLC-Q-Exactive Orbitrap MS and network pharmacology	10
Mathematical modeling of sunflower seed (Helianthus annuus L.)	9
Soybean crushing forms by mechanical harvesting and factors affecting the proportions of different forms	9
Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise	9
Construction of engineered bifunctional enzymes to improve the production of kaempferol in an in vitro synthetic biosystem	9
The use of remote sensing, ground survey and the yield mapping system in the conditions of northern Kazakhstan for food production and food security	9
Scientific Production on Rennet Cheese: Bibliometric Study, Impact, and Trends in the Web of Science Database	9
Effect of lipoxin A4 methyl ester from arachidonic acid on JAK2/STAT3 pathway after cerebral ischemia-reperfusion injury	9
Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt	9
Impact of supplementation with native cerrado fruit oil on the composition of breast milk of lactating Wistar rats	8
Phenotypic and genotypic resistance of Staphylococcus aureus in fresh meats marketed in Pernambuco, Brazil	8
Scientific overview of Buchada: trends and impact on academic production	8
Actions of military veterinary medicine in a food defense context: a study under the perspective of the Brazilian Armed Forces based on American Armed Forces guidelines	8
A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli	7
Microbiological contamination and mycotoxin detection in guarana integument: addressing safety concerns in guarana agro-industrial co-products	7
Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets	7
Characterization of an eco-friendly active packaging film for food with ultraviolet light blocking ability	7
Optimization of bioprocesses of Lactiplantibacillus plantarum UFSJP2 with antioxidant activity and its viability in graviola (Annona muricata) sorbet	7
Influence of experimental temperatures on drying kinetics of Theobroma speciosum tea flowers	7
Green-synthesized selenium nanoparticles using garlic extract and their application for rapid detection of salicylic acid in milk	7
Quickly determination of sesame lignans in sesame oil using a portable near-infrared spectrometer	7
Research of rheological characteristics of mayonnaise with different varieties of honey added	7
Physicochemical and sensory analysis of spiced rennet cheese made from frozen goat’s milk	7
A new method for preparing the instant quinoa by piecewise gelatinization	7
Meat Quality of Santa Inês Lambs Fed with Different Levels of Forage Cactus: An Integrated Approach	7
Polysaccharide from Angelica sinensis with medicinal and edible purposes ameliorated NAFLD by the bile acids mediated activation of FXR	7
Microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte, Brazil	6
Preparation, characterization, and bioactivities of polysaccharides fractions from sugarcane leaves	6
Production of protein bars with Nile tilapia protein concentrate	6
Type I caramel products of fructose with water and their bioactivities	6
A quick and simple method of identifying meat: a food inspection tool based on ultraviolet-visible and machine learning	6
Quantitive analysis of flavonoids in ainaxiang tablets by high-performance liquid chromatography	6
Use of vinasse as an additive in corn silage	6
A novel chemometric approach for classifying whole fruit juices, reconstituted juices, and nectars	6
Ultrasound-assisted extraction of a condensed tannin and its application for removal dyes from water	6
Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation	6
Establishment of fingerprints and determination of various ingredients of yanlishuang pills by GC-MS	6
Study on the effects of different sterilization methods and storage conditions on milk quality	6
Fermented salami-type meat sausage with Lacticaseibacillus paracasei and plant extract of rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis)	6

Cerrado cashew (Anacardium othonianum Rizz) apple pomace: chemical characterization and optimization of enzyme-assisted extraction of phenolic compounds	6
Diphyllobothriidae cestode parasites of flounders Paralichthys patagonicus (Jordan, 1889) and Xystreurys rasilis (Jordan, 1891) collected off the coast of Rio de Janeiro, Brazil	6
Analysis of appearance and active substances of Cordyceps militaris stromata on Antheraea pernyi pupae after optimization	6
Comprehensive evaluation of methylxanthines and phenolic compounds in Bahia’s guarana (Paullinia cupana), Brazil: implications for variety selection and by-product utilization	6
Colligative property of cryometry in milk	5
Differential effects of medium- and long-term high-fat diets on the expression of genes or proteins related to nonalcoholic fatty liver disease in mice	5
Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties	5
Preparation of total triterpenoids from Antrodia cinnamomea fermentation mycelium and their in vitro inhibitory effects on hepatocellular carcinoma	5
Mechanisation of the primary processing of watermelons without destroying the rind	5
Protective effect of five-flavor sophora flavescens enteric-coated capsules on inflammatory bowel disease and its molecular mechanism	5
Molecular analysis of the Mycobacterium tuberculosis complex in refrigerated raw milk and geospatial distribution in Brazilian small farms	5
Development and characterization of channel catfish (Ictalurus punctatus) fermented salami-type inlaid including inulin as fat replacer	5
Cryoprotective effect of low molecular-mass nitrogen compounds on the myofibrillar protein of the jumbo squid (Dosidicus gigas) muscle	5
Preparation, characterization and antioxidant activity of polysaccharides copper from Qingzhuan dark tea	5
A review of insecticidal effect of essential oils on stored grain pests	5
Probiotics-encapsulated soy beverage spheres: Functional and technological characteristics	5
Effect of superfine-grinding on the physicochemical and antioxidant properties of Dendrobium nobile powders	5
Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves	5
Article Evaluation of chemical and sensory composition of banana with cinnamon liqueur: effect of storage process	5
Effects of ginsenoside Rg1 on HIF-1a, VEGF, and ET-1 expression in mice with chronic intermittent hypoxia and pain	5
Erratum	5
Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour	5
TCM Medicinal Plants Showed Antioxidant Activity, Reduced NO and TNF Production, and Increased IL-10 in LPS-Induced RAW-264.7 Cells	5
Rheological properties of araçá-boi poles submitted to range irradiation	5
Effect of roasted rice bran on the quality characteristics of biscuits developed with cassava starch	5
Structural characterization of a polysaccharide from Lyophyllum decastes with MAPK-mediated immune regulation ability in mice	5
Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation	5
Knowledge mapping of research on spectral technology in the fruit field using CiteSpace (1981-2021)	4
Post-harvest quality of onion bulbs in a controlled environment	4
The effects of sweet potato (Ipomoea batatas L.) extract and stevia extract on the physicochemical characteristics of effervescent granules	4
Erratum	4
Goji berry effects on hamburger quality during refrigerated display time	4
Determination of icewine lipids by Ultra High Performance Liquid Tandem Chromatography Quadrupole Time-of-Flight Mass Spectrometry	4
Biomanufacturing of food-grade citric acid and comprehensive utilization of its production wastewater	4
Fast and nondestructive discrimination of fresh tea leaves at different altitudes based on near infrared spectroscopy and various chemometrics methods	4
Physicochemical properties of carrot (Daucus carota L.) milk produce from rotary extraction	4
EMOJIS IN UNDERSTANDING CHILDREN'S FOOD PREFERENCES AND REACTIONS	4
Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)	4
Functional properties of Ganoderma lucidum extract: antimicrobial and antioxidant activities	4
Acerola (Malpighia emarginata) pulp: characterization and stability of anthocyanins under different conditions	4
Correlation of antioxidant and radical scavenging activity in Hydrangea macrophylla L. extract from various cultivars	4
The anti-oxidative capacity of fermented lemon peel and its inhibitory effects on Lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammatory response and cell apoptosis	4
Isolation and extraction of glansreginin A from walnut meal and its effect on the proliferation of 3T3-L1 cells	4
Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties	4
Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation	4
Effect of calcium on rheological properties of Abelmoschus esculentus (okra) pod polysaccharide and its application in Annona squamosa	4
Formulation and quality characteristics of macaroni substituted with chickpea and banana flour	4
Liquid–Liquid Equilibria and Vanillin Partitioning in PEG–Sodium Sulfate Aqueous Two-Phase Systems	4
Coccoloba marginata Benth fruits: a rich source of bioactive compounds	4
Sensory and instrumental texture profile: a study of wafer-type biscuits from different commercial brands	4
Presence of indicator bacteria, Shiga toxin-producing Escherichia coli, and nontuberculous mycobacteria in oregano	4
Preparation and characterization of PH-responsive polyvinyl alcohol/chitosan/anthocyanin films	4
Technological prospection of aquafaba: a study of patent applications and trends in the food market	4
Composite flour production and assessment of the safety quality of gluten-free bread	4
What do Brazilian consumers know about olive oil, how do they consume it, and what factors influence their choice?	4
Study on meat color stability of Qinchuan cattle during post-slaughter storage	4
Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage	4
Fast and nondestructive discrimination of quality level of Yongchuan Xiuya tea based on near infrared spectroscopy combined with artificial neural network algorithm	4
Green synthesis of selenium nanoparticles using Azadirachta indica leaves extract: evaluation of anthelmintic and biocompatibility potential	4
Effect of enzyme types on emulsifying properties of walnut emulsion	4
Rapid prediction of Yongchuan Xiuya tea quality by using near infrared spectroscopy coupled with chemometric methods	4
Effects of microbial preparation on production performance and rumen microbial communities of goat	3
Split batch and coculture fermentation to regulate the organic acids and flavor profile of fruit wine-a case study of Prunus mume Sieb. et Zucc (greengage) wine	3
Drying kinetics and thermodynamic properties of jabuticaba peel	3
Identification of foods in the breakfast and determination of nutritional facts using deep convolution neural networks	3
Performance of chitosan/γ-polyglutamic acid/curcumin edible coating and application in fresh beef preservation	3
Use of enzymes in the food industry: a review	3
Investigation of the internal quality of ‘Palmer’ and ‘Tommy Atkins’ mangoes by near-infrared spectroscopy	3
Optimization of the extraction of bioactive compounds from Pouzolzia zeylanica using Box-Behnken experimental design and application in the preparation of mixed juice	3
Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity	3
Preparation and application of carboxymethylated and phosphatised Melaleuca polysaccharide	3
Diagnosis of the impact of Covid-19 on artisanal cheese production in the semi-arid region of Brazil	3
Does land use history have an influence on soil quality? A case study with agricultural lands of Rodh Mulazai, Pishin, Balochistan Pakistan	3
Zero-lactose sherbet with honey: Sensory analysis and economic viability	3
Ability of Escherichia coli to form biofilm in tomato fruits (Solanum lycopersicum L.)	3
Development of sheep-based jerky beef analog	3
Physicochemical and sensory characterization of okara obtained by two different processes and the study of its use as breaded food	3
Comparison of physicochemical properties of three types of bamboo shoot powders	3
Modelling of inactivation of microorganisms in the process of sterilization using high pressure supercritical fluids	3
Validation study of isoflavone derivatives and simultaneous analysis of Puerariae Flos	3

NIX quality control colorimeter can evaluate color of yerba mate	3
Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference	3
Rocket production using organo-mineral fertilizers as a phosphorus source and plant growth-promoting bacteria	3
Nutritional prospects of some wild edible medicinal plants of District Harnai Balochistan, Pakistan	3
Effect of crude sea grape hydrocolloids extract on the rice starch physicochemical and digestibility properties	3
Research Progress on the effect of Bacillus on flavor substances of Maotai flavor Baijiu	3
Study of the drying kinetics of black mulberry (Morus nigra L.) leaves	3
Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis	3
Manual and automated aeration strategies during storage of sunflower grains in silos	3
LncRNAs 60248.51 and 9826.1 are identified as potential regulators of endometrial receptivity in Tibetan Northwest Cashmere goats	3
Erratum	3
Juglans regia and Carya illinoinensis: safety, chemical composition, and preference	3
Production of protein-enriched bread through the incorporation of the black soldier fly (Hermetia illucens) larvae	3
Antimicrobial activity of oridonin	3
Development of cottonseed-based emulsions for encapsulation of vitamin A	3
Expression of sclerostin and bone morphogenetic protein-7 (BMP-7) in serum of patients with chronic kidney disease-mineral and bone disorder (CKD-MBD) and their correlation with calcium and phosphorus	3
Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications	3
Analysis of microbial and metabolic diversity in Jiangshui from Northwest China	3
Effects of Cirsium setidens extract on gene expression related to apoptosis induction and metastasis inhibition in human breast cancer	3
An apple leaf disease identification model for safeguarding apple food safety	3
Evaluation of the antifungal capacity of hydroalcoholic extract of pomegranate peel (Punica granatum L) and application as a natural preservative in bread.	3
Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)	3
Microencapsulation by spray drying of the Lactobacillus plantarum P2 for potential application as a probiotic	3
The World of Capers: A Scientometric Analysis	3
Study of the microstructure-property-processing relationship in five potato (Solanum tuberosum) varieties during the frying process based on an automatic classification system using convolutional neur	3
Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation	3
Microbiological assessment of a hospital kitchen before and after Good Manufacturing Practices’ intervention	3
Effect of physical characteristics of coffee grain (Coffea arabica L.) cultivated in Temascaltepec, state of Mexico, on the roasting process	3
Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk	3
Pomegranate punicalagin inhibits the foam cells formation in Raw264.7 macrophages	3
Mechanical properties of mung beans [Vigna radiata (L.) R. Wilczek] after drying and during hermetic storage	3
Optimization of ultrasound-assisted extraction conditions for extraction of bioactive compounds from purple carrot (Daucus carota L.) using response surface methodology	3
Evaluation of the microwave-assisted enzymatic inactivation process of tomato pulp	2
Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru	2
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study	2
Nutritional and antioxidant characterization of açaí (Euterpe oleracea Mart.) seed flour as a sustainable functional ingredient	2
Socioeconomic analysis of bioproducts derived from babassu nut breakers pyrolysis in legal amazonia communities	2
Erratum	2
Composition of fatty acids by gas chromatography, physicochemical, sensory quality, and index of quality tapioca lipids enriched with okara	2
A new way to expand the application of starch and tung oil: tung oil anhydride modified starch	2
Trypanorhyncha cestode larvae of hygienic-sanitary importance parasitizing Lobotes surinamensis (Actinopterygii) obtained from fish markets in the state of Rio de Janeiro, Brazil	2
Penicillium fermentation combined with enzyme treatment to enhance the release of phenolic acids from wheat bran	2
Quality characteristics of gluten-free muffins fortified with watermelon rind powder	2
Consumer acceptability of infant food with oregano essencial oil by children diagnosed with cerebral palsy	2
Fermentation box cleaning can impair cacao seed fermentation	2
Characterization of in vitro antagonistic activity of Lactobacillus helveticus DLBSA201 and DLBSA202 against Escherichia coli 0157:H7	2
Cross-linked graphene oxide framework to enhance pervaporation separate property of waterborne polyurethane in food packaging materials	2
Determination of colorant type in yellow tofu using Vis-NIR and SW-NIR spectroscopy	2
Box–Behnken design to determine optimal fermentation conditions for apple-fortified mulberry wine using Saccharomyces bayanus	2
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk	2
Portable solutions for quality control of beers: a review	2
Efficacy assessment of prebiotic enriched camel milk along with various prebiotic combinations against metabolic syndrome using animal model	2
Bioactive compounds in pinhão and potential applications in dairy products: A review	2
Innovation for the production of healthier edible ice creams: process development, physicochemical and sensory analysis of ice cream with addition of green banana biomass	2
Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage	2
Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry	2
Evaluation of maturity and moisture content in fresh jujube using fractal theory and tissue images	2
Effect of environmental factors on the polysaccharide content of Dendrobium officinale	2
Effects of increasing dietary sodium selenite and selenium yeast levels on growth performance, meat quality and muscle anti-oxidative capacity of broilers	2
Inhibitory activity of Gypensapogenin D against α-glucosidase and preparation of its liposomes	2
Effect of Lactobacillus isolated from Chinese fermented food on antibiotic induced intestinal microflora disorder in early life of mice	2
Kinetics of volatile aromatic compound production during the aging of cachaça in different types of wood	2
Productive performance, egg quality and the morphometry of the organs of Japanese quails (Cotournix cotournix japônica) kept at different temperatures	2
Optimizing the production of wheat beer by recycling the yeast biomass: perspective for cost reduction with quality maintenance	2
Biological, physicochemical and antibacterial properties of pure honey harvested at the municipality of Seraïdi (Annaba, north east of Algeria)	2
Structure, function and mechanism of edible fungus polysaccharides in human beings chronic diseases	2
Design thinking and egg processing units: a different proposal for a checklist for facilities and equipment maintenance self-control program	2
Nutritional composition and physicochemical changes in Maracaju sausage during freezing storage	2
Chemical constituents and bioactivities of Blumea balsamifera (Sembung): a systematic review	2
Salting in the preparation of jerked beef meat with pork	2
Nematodes and acanthocephalans of hygienic-sanitary importance parasitizing Hyporthodus niveatus (Valenciennes, 1828) (Actinopterygii) collected from fish markets of the municipality of Niterói, RJ, B	2
Organic fertilization increases yield and affects the postharvest quality of Nopalea cochenillifera cladodes	2
Analysis of physicochemical components and antioxidants of four kinds of Guizhou honey	2
Product of sugar-free banana similar to jam: development and characterization, sensory, physicochemical, and microbiological	2
Advances in the study of key genes and transcription factors regulating the mevalonate synthesis pathway in Edible and medicinal plants	2
Determination of the storage possibility salmon of essential oil of Amomum Aromaticum Roxb	2
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera	2
Bioactive compounds and pollen profile of honeys from northern Minas Gerais, Brazil	2
Gluten contamination in oat varieties and gluten-free oat-only products from them	2
Effects of different dehydration methods on the color, nutritional, and functional characteristics of okara	2
Effects of variety on quality and taste of spontaneous fermented dried radish	2
Influence of the addition of strawberry guava (Psidium cattleianum) pulp on the content of bioactive compounds in kombuchas with yerba mate (Ilex paraguariensis)	2
Tea-making technology by using quinoa raw materials	2
Effects of continuous and repeated dry heat treatment on the technological properties of green banana (Musa paradisiaca) starch	2
Effect of the drying air conditions on the drying rate and milling quality of a long-grain rice variety	2
Evaluation of different heat treatments applied to UHT milk added with transglutaminase	2
Effect of three drying methods on physicochemical properties of powdered butterfly pea flower extract (Clitoria ternatea L.)	2
Drying kinetics and thermodynamic properties of peanut seeds (Arachis hypogaea L.)	2
Evaluation of antinutritional factors in the digestibility of proteins from Amaranthus caudatus seeds	2
Necessity of Log(1/R) and Kubelka-Munk transformation in chemometrics analysis to predict white rice flour adulteration in brown rice flour using visible-near-infrared spectroscopy	2
Identification of sesquiterpene glycosides from Dendrobium nobile and their α-glycosidase and α-amylase inhibitory activities	2
Study on the relationship between raw material characteristics of soybean protein concentrate and textured vegetable protein quality	2
Sensory and physicochemical characteristics of Uruguayan picual olive oil obtained from olives with different ripening indexes	2
Effect of grape seed extract on the quality of local meat product (basturma) during storage	2
Antioxidant characterization of fruits of the Family Cactaceae: Hylocereus undatus, Selenicereus megalanthus, and Hylocereus polyrhizus	2