Food Science and Technology

Article	Citations
Protein nutritional supplement with bacuri almonds (Attalea phalerata Mart. Ex Spreng) for vegetarian sports: development, characterization, and shelf life	54
The role of camel milk as a protective factor on rats infected with indomethacin-induced gastric ulcer	53
Antioxidant activity on protein hydrolysate peptide of mudskipper fish (Periophthalmodon schlosseri) using alcalase enzyme	34
Inhibitory effect of coatings with different polymeric bases on germination and in vitro growth of anthracnose fungus	33
Effect of increasing vinasse doses, in association with different harvest times, on sweet sorghum production	32
High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State	27
Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions	26
β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods	25
Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review	24
The structures and catalytic behaviors of two new complexes based on bifunctional tetrazole-carboxylate connector	23
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS	22
Synthesis of neryl acetate by free lipase-catalyzed transesterification in organic solvents and its kinetics	22
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity	22
The potential antidiabetic properties of Liang (Gnetum gnemon var.tenerum) leaves	22
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.)	21
Effects of Viscum coloratum (Kom.) Nakai f. Lutescens Kitag polysaccharide on fertility, longevity and antioxidant capacity of Drosophila melanogaster	21
Clinical value of thalidomide on kk-rat model through TNF-a mediated inflammation approach	21
Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk	21
Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes	21
Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.).	21
Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes	21
The role of OATP1A1 in cholestasis and drug-induced toxicity: a systematic review	20
Can we reduce the interference of vitamin C and PH in urinalysis?	20
Synthesis of partial glycerides rich in α-linolenic acid efficiently from silkworm pupa oil with immobilized lipase MAS1-H108A	20
Active compounds from the industrial residue of dry camu-camu	20

Bioactivity evaluation of synthesized flavone analogs	20
Effect of mori folium and eucommiae cortex oral solution on immune function of chicken infected with IBDV	19
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo	19
Rapid determination of cadmium residues in tomato leaves by Vis-NIR hyperspectral and Synergy interval PLS coupled Monte Carlo method	19
Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins	19
Classification of chocolate according to its cocoa percentage by using Terahertz time-domain spectroscopy	19
Effects of high pressure versus conventional thawing on the quality changes and myofibrillar protein denaturation of slow/fast freezing beef rump muscle	19
Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage	19
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats	19
Clinical research for dose effects of ketorolac tromethamine on PCIA after hip arthroplasty	18
Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil	18
Antibacterial and antiseptic activities of various spices to the mala food ingredients	18
Analysis of microbiological contaminants in mussel Perna perna (Linnaeus, 1758), before and after depuration, from mariculture of the lowland coast, Rio de Janeiro, Brazil	18
Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant propert	18
How do the interview environment, sociodemographic aspects and risk perception impact attitudes related to food? A survey in the Midwest of Brazil	18
Evaluation of natural extracts’ antioxidant capacity for controlling fresh sausage oxidation	18
Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts	17
Phytochemical composition and nutritional characterization of qamgur (Brassica rapa L.) in different forms	17
Unexpected flavors: development of crackers with nonconventional food plants as calcium source using experimental design	16
Recent progress of starch modification assisted by ultrasonic wave	16
Transesterification synthesis of high-yield biodiesel from black soldier fly larvae by using the combination of Lipase Eversa Transform 2.0 and Lipase SMG1	16
Comparison of the biochemical properties and enzymatic synthesis of theaflavins by soluble and membrane-bound polyphenol oxidases from tea (Camellia sinensis) leaves	16
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	16
Sensory profile and chemical quality of Merlot aged in barrels of different wood species	16
A study on postoperative nursing of minimally invasive surgery for lumbar disc herniation	16
Spread developed with peanuts, baru almonds, and ora-pro-nóbis mucilage: chemical, technological, and bioactive characteristics	16
Passiflora nitida Kunth fruit: Chemical analysis, antioxidant capacity, and cytotoxicity	16
Sweet, nutritious, and diverse fruits: the genetic heritage of Butia odorata palm groves in southern Brazil	16
Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID	16
Development and characterization of a nut-based beverage of Brazil nut (Bertholletia excelsa) and macadamia (Macadamia integrifolia)	15
Effects of cold storage and freezing on sheep’s milk	15
Methods for gas permeability measurement in edible films for fruits and vegetables: a review	15
Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise	15
In vitro apoptotic activity of Lablab purpureus (L.) Sweet low-molecular-weight peptides	15
Evaluation on processing suitability of 17 juice orange varieties planted in three gorges reservoir area of China	15
Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)	15
Cagaita (Eugenia dysenterica) jams with paste and dough textures: physical, chemical, and antioxidant evaluation	15
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit	15
Conventional study and discussion on premature infants nursing essentials and feeding methods	15
Sheep bone collagen peptide ameliorates osteoporosis by regulating RANK/RANKL/OPG signal pathway	14
Corosolic acid improves erectile function in metabolic syndrome rats by reducing reactive oxygen species generation and increasing nitric oxide bioavailability	14
Formulation and evaluation of guapeva jam: nutritional properties, bioactive compounds, and volatile compounds during storage	14
Surveillance for foodborne diseases in a sentinel hospital in Jinhua city, Midwest of Zhejiang province, China from 2016–2019	14
Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves	14
Safety assessment of antimicrobials in food packaging paper based on LC-MS method	14
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients	14
Effect of ginsenoside Rg3 on proliferation and apoptosis of 786-0 cells and AktmTORSTAT3 signaling in renal carcinoma	14
Clove (Eugenia caryophyllus) essential oil in diets for Nile tilapia (Oreochromis niloticus) improves fillet quality	14
Chemical composition and great applications to the fruit of the pomegranate (Punica granatum): a review	14
Effects of blended oils with different n-6/n-3 polyunsaturated fatty acid ratios on high-fat diet-induced metabolic disorders and hepatic steatosis in rats	14

Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells	14
Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions	14
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus)	14
Process optimization in the extract of perilla seed oil with plant protein hydrolysate complex enzyme	14
Performance, carcass quality and intestinal biometry of feed European quails with seaweed meal (Sargassum sp)	13
Comparison of different DNA preparatory methods for development of a universal direct PCR-RFLP workflow for identification of meat origin in food products	13
Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves	13
SUFU reduced pancreatic cancer cell growth by Wnt/β-catenin signaling pathway	13
Pain characteristics and countermeasures to improve intraoperative pain for patients with temporomandibular joint disorder during treatment of orthodontics	13
ERRATUM: Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo	13
Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran	13
Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt	13
Identification of the active compounds and their mechanisms of medicinal and edible Heigen based on UHPLC-Q-Exactive Orbitrap MS and network pharmacology	13
Study on Forsythin promoting apoptosis of laryngeal carcinoma cells by regulating miRNA-1469	13
Isolation, purification and bioactivity of ACE inhibitory peptides from peach kernel protein enzymatic hydrolysate	12
Study on the protective effect of Lycopene on ischemia-reperfusion myocardium through Inhibiting the opening of mitochondrial MPTP and the activation of apoptotic pathway	12
Effects of heavy metal contamination on Oreochromis niloticus (Tilapia fish)	12
Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers	12
Preparation and application of phosphorylated Lotus root polysaccharide	12
Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating	12
[RETRACTED ARTICLE]Isolation of curcumol from zedoary turmeric oil and its inhibitory effect on growth of human hepatocellular carcinoma xenografts in nude mice	12
Lactose hydrolysis in milk using a commercial recombinant β-galactosidase (lactase) from Bifidobacterium bifidum	12
Synthesis of hydrogels based on nanocellulose from garlic straw and regulating the release of allicin and its cytotoxicity	12
Efficacy of silymarin in treatment of COPD via P47phox signaling pathway	12
The use of remote sensing, ground survey and the yield mapping system in the conditions of northern Kazakhstan for food production and food security	12
Processing optimization and quality assessment for the innovative product of canned soybean paste oyster	12
Listeria monocytogenes: challenges of microbiological control of food in Brazil	12
Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk	12
Preparation and characterisation of Qingzhuan dark tea polysaccharide–zinc	12
New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds	12
Studies on the highly efficient catalyzation of sesamin to asarinin by phosphotungstic acid	12
Physical, chemical, tecno-functional, and thermal properties of Leucaena leucocephala seed	12
An exploratory study of possible food waste risks in supermarket fruit and vegetable sections	12
Evaluation of factors responsible for waste and environmental impacts arising from the production of meals in food services	12
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo	11
Effects of 1-methylcyclopene and controlled-atmosphere treatment on the quality and antioxidant capacity of blueberries during storage	11
Research of rheological characteristics of mayonnaise with different varieties of honey added	11
Effects of subcritical water extraction and cultivar geographical location on the phenolic compounds and antioxidant capacity of Quebranta (Vitis vinifera) grape seeds from the Peruvian pisco industry	11
The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke	11
The use of prehistoric foods for resilience in heritage tourism: a case of Çatalhöyük, Turkey	11
Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments	11
Effect of frozen storage temperature on the protein properties of steamed bread	11
Q-Switched 1,064-nm Neodymium-Doped yttrium aluminum garnet laser irradiation induces collagen remodeling in SKH-1 Hairl ess mice by activating ERK1/2 and p38MAPK signaling pathway	11
Construction of engineered bifunctional enzymes to improve the production of kaempferol in an in vitro synthetic biosystem	11
Microbial diversity analysis of vineyard son the eastern foothills of the Helan Mountain region using high-throughput sequencing	11
Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices	11
Effect of lipoxin A4 methyl ester from arachidonic acid on JAK2/STAT3 pathway after cerebral ischemia-reperfusion injury	11
Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits	11
Functional food ingredients for control of gestational diabetes mellitus: a review	11
Upregulation of serum exosomal miR-21 was associated with poor prognosis of acute myeloid leukemia patients	11
A new method for preparing the instant quinoa by piecewise gelatinization	11
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts	11
Optimal preparation time in the vermicompost production process	11
Comparative studies on the structure, biological activity and molecular mechanisms of polysaccharides from Boletus aereus (BA-T) and Pleurotus cornucopiae (PC-1)	11
Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes	11
Clinical study on the improvement in functional constipation for Panax notoginseng stem and leaf tea combine with panaxnotoginseng fruit and vegetable enzyme and probiotic powder	11
Deer apple (Malus trilobata) fruit grown in the Mediterranean region: identification of some components and pomological features	11
Effect of CD20 signaling pathway on lymphoma cell proliferation, invasion and related protein IDO/AHR expression	11
Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration	11
Diphyllobothriidae cestode parasites of flounders Paralichthys patagonicus (Jordan, 1889) and Xystreurys rasilis (Jordan, 1891) collected off the coast of Rio de Janeiro, Brazil	10
Microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte, Brazil	10
Analgesic effect of ginger and peppermint on adolescent girls with primary dysmenorrhea	10
Influence of experimental temperatures on drying kinetics of Theobroma speciosum tea flowers	10
Optimization of bioprocesses of Lactiplantibacillus plantarum UFSJP2 with antioxidant activity and its viability in graviola (Annona muricata) sorbet	10
Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets	10
Impact of supplementation with native cerrado fruit oil on the composition of breast milk of lactating Wistar rats	10
Effect of germination time on protein subunits of Lupinus angustifolius L. and its influence on functional properties and protein digestibility	10
Effect of α-linolenic acid (ALA) on proliferation of probiotics and its adhesion to colonic epithelial cells	10
Influencing factors of mental and bone health status of older women	10
A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli	10
Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes	10
Mathematical modeling of sunflower seed (Helianthus annuus L.)	10
Type I caramel products of fructose with water and their bioactivities	10
A novel chemometric approach for classifying whole fruit juices, reconstituted juices, and nectars	10
Green-synthesized selenium nanoparticles using garlic extract and their application for rapid detection of salicylic acid in milk	10
CLDN18-ARHGAP26 function in gastric cancer and be a new therapeutic target by ABCG2 and ABCB1 pathway	10
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents	10
Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis	10
Unraveling characterizations of bacterial community and spoilage profiles shift in chilled pork during refrigerated storage	10
Combination of machine learning and intelligent sensors in real-time quality control of alcoholic beverages	10

High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix	10
A practical “low-carbohydrate dietary care” model for elderly patients with type 2 diabetes mellitus	10
Phenotypic and genotypic resistance of Staphylococcus aureus in fresh meats marketed in Pernambuco, Brazil	10
Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation	10
Polysaccharide from Angelica sinensis with medicinal and edible purposes ameliorated NAFLD by the bile acids mediated activation of FXR	10
Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades	10
Correlation between microbial communities changes and physicochemical indexes of Dazu Dongcai during different fermentation periods	10
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	10
Investigation of the nutritional environment of the differences in toxicity levels of some heavy metals and pesticides examined in gilthead bream fishes	10
The benefits and harms of Chinese medicinal herbs for the treatment of rapidly progressive glomerulonephritis in adult patients	10
Quickly determination of sesame lignans in sesame oil using a portable near-infrared spectrometer	10
The effect of dietary supplements on frailty in older persons: a meta-analysis and systematic review of randomized controlled trials	10
Soybean crushing forms by mechanical harvesting and factors affecting the proportions of different forms	10
Physicochemical and sensory analysis of spiced rennet cheese made from frozen goat’s milk	10
Heavy metal in the soil-grain-food path: an overview of the role of Mycotoxins in potential hazards associated with animal products	9
The imitation and creation of a mango flavor	9
Characterisation and antioxidant activity of polysaccharide iron (III) complex in Qingzhuan Dark Tea	9
Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteri	9
Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44	9
In vitro and in vivo evaluation of probiotic as immunomodulatory and anti-Campylobacter agent	9
Screening and characterization of active herbal extracts and components stimulating human beta defensing (hBD-3) expression from HaCaT cells	9
The time-temperature tolerance theory behind thermal kinetic models for shelf-life prediction of common foods	9
Quantitative damage detection of direct maize kernel harvest based on image processing and BP neural network	9
Characterization, antioxidant, ACE inhibition and toxicity evaluations of palm kernel cake-derived Alcalase® hydrolysate	9
Characterization of an eco-friendly active packaging film for food with ultraviolet light blocking ability	9
Analysis of appearance and active substances of Cordyceps militaris stromata on Antheraea pernyi pupae after optimization	9
Comparison of CT and MRI in imaging diagnosis of aortic dissection	9
Cerrado cashew (Anacardium othonianum Rizz) apple pomace: chemical characterization and optimization of enzyme-assisted extraction of phenolic compounds	9
Evaluate the effect of licorice on anti-liver fibrosis: a systematic review and meta-analysis	9
Effects of agitation rate and dissolved oxygen on xylose reductase activity during xylitol production at bioreactor scale	9
Mechanisation of the primary processing of watermelons without destroying the rind	9
Epidemiological and clinical characteristics of 40 cases of COVID-19 outside Hubei Province, China	9
Application of functional ingredients in canned meat production	9
Evaluation of different types of milk proteins-derived epitopes using in-silico tools: a primarily study to propose a new definition for bioactive peptides	9
Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese	9
Determining the amount and bioaccessibility of methylglyoxal and glyoxal in functional snack foods with herbal teas: effect of different herbal teas on α-Dicarbonyls	9
Quantitive analysis of flavonoids in ainaxiang tablets by high-performance liquid chromatography	9
Effects of Foxc1 and Oct4 genes regulating BMSCs transplantation on cardiomyocyte apoptosis after acute myocardial infarction in rats	9
Production of protein bars with Nile tilapia protein concentrate	9
Study the effect of replacing the skim milk used in making ice cream with some dried fruit	9
Effect of antibacterial nanocomposite film on the preservation of cheese	9
Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system	9
Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests	9
Ultrasound-assisted extraction of a condensed tannin and its application for removal dyes from water	9
Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds	9
Hypoglycemic effect of Zingiber striolatum bud extract in db/db mice	9
Study on WSR-based community healthy food distribution design method	9
Application of dehydration technologies as a tool to foster bioeconomics and fruit consumption in rural populations in South America	9
Preparation, characterization, and bioactivities of polysaccharides fractions from sugarcane leaves	9
Preparation, characterization and antioxidant activity of polysaccharides copper from Qingzhuan dark tea	9
Food supplier selection in the catering industry using the analytic hierarchy process	9
Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis	9
Comprehensive evaluation of methylxanthines and phenolic compounds in Bahia’s guarana (Paullinia cupana), Brazil: implications for variety selection and by-product utilization	9
Fermentation optimization of rennet-producing Bacillus amyloliquefaciens GSBa-1 for high-density culture and its kinetic model	9
Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour	9
Apigenin inhibits proliferation, migration, invasion and epithelial mesenchymal transition of glioma cells by regulating miR-103a-3p/NEED9/AKT axis	9
Establishment of fingerprints and determination of various ingredients of yanlishuang pills by GC-MS	9
Study on the effects of different sterilization methods and storage conditions on milk quality	9
Probiotics-encapsulated soy beverage spheres: Functional and technological characteristics	8
Improvement yield of applewood (Feronia limonia) flavor extract by liquid-liquid extraction with dichloromethane solvent	8
Multiple indicators metrological analysis for 5 kinds of tea produced in Yunnan, China	8
Biomanufacturing of food-grade citric acid and comprehensive utilization of its production wastewater	8
Organic vs conventional agriculture: evaluation of cadmium in two of the most consumed vegetables in Brazil	8
Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.)	8
Proximal and sensory analysis of red tilapia (Oreochromis sp.) fed with fish tanks sediments from a Biofloc culture	8
Green tea extract: a proposal for fresh vegetable sanitization	8
Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil	8
Study on meat color stability of Qinchuan cattle during post-slaughter storage	8
Preparation of total triterpenoids from Antrodia cinnamomea fermentation mycelium and their in vitro inhibitory effects on hepatocellular carcinoma	8
Purification of polysaccharide from Solanum nigrum L. by S-8 macroporous resin adsorption	8
Fast and nondestructive discrimination of fresh tea leaves at different altitudes based on near infrared spectroscopy and various chemometrics methods	8
Development and characterization of channel catfish (Ictalurus punctatus) fermented salami-type inlaid including inulin as fat replacer	8
Research of therapeutic basis of Astragalus P.E intervention based on the content of matrix metalloproteinase (MMP) protein in the serum of patients with Alzheimer's disease (AD)	8
Pumpkin landraces from southern Brazil as functional foods	8
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms	8
Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products	8
Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves	8
Article Evaluation of chemical and sensory composition of banana with cinnamon liqueur: effect of storage process	8
Functional properties of Streblus asper Lour.: a review	8
Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties	8
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch	8
Physicochemical characterization and quantification of bioactive compounds of guava powder produced by cast-tape drying	8
Erratum	8
Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices	8
Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties	8
Prediction of mass transfer parameters and thermodynamic properties using the refractance WindowTM technique for drying of Yam (Dioscorea Trifida) paste	8
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	8
Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog)	8
Bioactive and Functional properties of gelatin peptide fractions obtained from sea bass (Dicentrarchus labrax) skin	8
Colligative property of cryometry in milk	8
Structural characterization of a polysaccharide from Lyophyllum decastes with MAPK-mediated immune regulation ability in mice	8
Effects of lactic acid bacteria and yeast on mutton quality at different temperatures	8
Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage	8
Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit	8
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity	8