Food Science and Technology

Article	Citations
In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes	58
Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties	49
Study on novel fluorescent carbon nanomaterials in food analysis	41
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice	34
Consumer awareness of food antioxidants. Synthetic vs. Natural	31
Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products	30
Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products	30
Antibacterial activity of essential oils encapsulated in chitosan nanoparticles	29
Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives	28
Processes for alcohol-free beer production: a review	28
Food safety knowledge, attitudes and practices of street food vendors in Jashore region, Bangladesh	27
Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey	26
Snack bars enriched with Spirulina for schoolchildren nutrition	26
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)	25
Chlorella vulgaris, a microalgae important to be used in Biotechnology: a review	25
Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetabl	25
Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement	23
Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars	23
A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology	23
In vitro anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates	22
Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves	22
Total phenolic acids and flavonoid contents determination in Yemeni honey of various floral sources: Folin-Ciocalteu and spectrophotometric approach	21
Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum Schum.) agroindustrial by-product	21
Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry	21
Consumer behavior of organic and functional foods in Brazil	20

Hypoglycemic effect of okra aqueous extract on streptozotocin-induced diabetic rats	20
Antioxidant-mediated protective role of Hericium erinaceus (Bull.: Fr.) Pers. against oxidative damage in fibroblasts from Friedreich’s ataxia patient	20
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt	19
Molecular characterization of yeasts isolated from traditional Turkish cheeses	19
Prediction of quality parameters of food residues using NIR spectroscopy and PLS models based on proximate analysis	19
Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts	18
Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens	18
Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves	18
Healthy chocolate enriched with probiotics: a review	18
Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches	18
Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria	18
Evaluation of food safety problems based on the fuzzy comprehensive analysis method	18
In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey	17
Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products	17
Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit	17
Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing	17
Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)	17
Study on food preservation materials based on nano-particle reagents	17
Characterization of hydrolysates of collagen from mechanically separated chicken meat residue	17
Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes	17
Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage	17
Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk	17
Response surface optimization of polysaccharide extraction from Galla Chinensis and determination of its antioxidant activity in vitro	17
Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions	16
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents	16
In vitro anti-aging activities of ginkgo biloba leaf extract and its chemical constituents	16
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir	16
Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents	16
The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder	16
Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil	16
Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee	16
Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars	16
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS	16
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products	15
Rheological behavior of plant-based beverages	15
Flaxseed protein: extraction, functionalities and applications	15
Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage	15
Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design	15
Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese	15
Prediction of total phenolics, anthocyanins and antioxidant capacity of blackberry (Rubus sp.), blueberry (Vaccinium sp.) and jaboticaba (Plinia cauliflora (Mart.) Kausel) skin using colorimetric para	15
Study on the sensory acceptance and check all that apply of mixed juices in distinct Brazilian regions	15
Oxalate-rich foods	15
Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis	15
Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology	14
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application	14
Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt start	14
Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties	14
Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties	14
Liquid whey protein concentrates as primary raw material for acid dairy gels	14
Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST	14

Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour	14
Smart film of jackfruit seed starch as a potential indicator of fish freshness	14
Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses	14
Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage	14
Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation	14
Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars	13
Risk perception related to food	13
Ameliorative effects of fenugreek (Trigonella foenum-graecum) seed on type 2 diabetes	13
Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides	13
Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity	13
Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades	13
Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk	13
Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.	13
Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID	13
Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese	13
Structural characterization and bioactivities of a polysaccharide from the stalk residue of Pleurotus eryngii	13
A new polysaccharide isolated from Dendrobium offcinale, stimulates aquaporin-3 expression in human keratinocytes	13
Evaluation of the microbiological quality of minimally processed vegetables	13
Monitoring and risk assessment due to presence of metals and pesticides residues in honey samples from the major honey producing forest belts and different brands	12
Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities	12
Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra	12
The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C	12
Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products	12
Advances in dry hopping for industrial brewing: a review	12
Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage	12
Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour	12
Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality	12
Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics	12
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour	12
Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee	12
Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits	12
Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity	12
Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells	12
Qualitative properties of cookies enriched with berries pomace	12
Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality	12
Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini	12
Determination of physical and chemical properties of kombucha teas prepared with different herbal teas	12
Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei	12
Effect of γ-irradiation on the physicochemical and functional properties of rice protein	12
Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients	12
Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey	12
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films	12
Monitoring and health risk assessment of selected trace metals in wheat rice and soil samples	12
Bioactive and Functional properties of gelatin peptide fractions obtained from sea bass (Dicentrarchus labrax) skin	11
The review of food safety inspection system based on artificial intelligence, image processing, and robotic	11
Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market	11
Development of fresh and dried noodle products with high resistant starch content from banana flour	11
Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes	11
Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry	11
Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology	11
Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)	11
Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry	11
Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity	11
Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties	11
Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile	11
Properties and characterization of biodegradable films obtained from different starch sources	11
Isolation and functional caharacterization of chia (Salvia hispanica) proteins	11
Isolation, characterization, and antimicrobial evaluation of bacteriocin produced by lactic acid bacteria against Erwinia carotovora	11
Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)	10
Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature	10
Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters	10
Application of nuclear magnetic resonance in food analysis	10
Determination of malathion, chlorpyrifos, λ-cyhalothrin and arsenic in rice	10
Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods	10
Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys	10
Effect of lemon essential oil-enriched coating on the postharvest storage quality of citrus fruits	10
Effect of pumpkin seed oil on cholesterol fractions and systolic/diastolic blood pressure	10
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt	10
Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt	10
Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus	10
Exogenous melatonin treatment in the postharvest storage of pitaya fruits delays senescence and regulates reactive oxygen species metabolism	10
Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate	10
On probiotic yeasts in food development: Saccharomyces boulardii, a trend	10
The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality	10
Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery	10
Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit	10
Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing	10
How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay	10
Obesity-associated Pathways of Anthocyanins	10
Transesterification synthesis of high-yield biodiesel from black soldier fly larvae by using the combination of Lipase Eversa Transform 2.0 and Lipase SMG1	10

Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts	9
Identification of pesticide residues on black tea by fluorescence hyperspectral technology combined with machine learning	9
Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg	9
Employing artificial neural networks and fluorescence spectrum for food vegetable oils identification	9
Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production	9
Kombucha fermentation using commercial kombucha pellicle and culture broth as starter	9
Effects of melatonin treatment on the physiological quality and cell wall metabolites in kiwifruit	9
Antimicrobial activity of Rhus Coriaria L. and Salvia Urmiensis bunge against some food-borne pathogens and identification of active components using molecular networking and docking analyses	9
Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements	9
The effects of different beehives on propolis production and quality	9
Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches	9
Dietary risk assessment of fluoride, lead, chromium, and cadmium through consumption of Tieguanyin tea and white tea	9
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam	9
Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation	9
Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity	9
Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties	9
Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps	9
The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration	9
Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils	9
Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream	8
Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder	8
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets	8
Promoting effects of 6-Gingerol on probiotic adhesion to colonic epithelial cells	8
Protective effect of sesame (sesamum indicum) seed oil against hypercholesterolemic in sprague-dawley male rats	8
Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation	8
The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants	8
Mucuna pruriens fiber: nutritional, functional and biological properties	8
Effect of oil type and batter ingredients on the properties of deep-frying flakes	8
HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods	8
Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization	8
Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants	8
Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria	8
Enrichment of fishburgers with proteins from surimi washing water	8
Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color	8
Changes in structural and chemical composition of insoluble dietary fibers bound phenolic complexes from grape pomace by alkaline hydrolysis treatment	8
Structure of prodigiosin from Serratia marcescens NJZT-1 and its cytotoxicity on TSC2-null cells	8
Extraction, physiological function and application of soluble dietary fiber from edible fungi: a review	8
Health promoting effects of fermented foods against cancer: an updated concise review	8
Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit	8
Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C	8
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms	8
Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest	8
Correlation between antioxidant activity and anti-wrinkle effect of ethanol extracts of Sanguisorba Officinalis L.	8
Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.).	8
Sources of polyunsaturated fatty acids from oilseeds in dairy cows diets can alter yield of and fatty acid profile in milk	8
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions	8
Development of technology for bakery products	8
Cashew nut-based beverage: development, characteristics and stability during refrigerated storage	8
Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.	8
A pineapple flavor imitation by the note method	8
Chemical constituents and nutritional health functions of Dendrobium nobile: a review	8
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water	8
Aflatoxin M1: biological decontamination methods in milk and cheese	8
Sustainable production of furfural and 5-hidroximetilfurfural from rice husks and soybean peel by using ionic liquid	8
Determination of 31 pesticide residues in wolfberry by LC-MS/MS and dietary risk assessment of wolfberry consumption	8
Determination of the antioxidant and mineral contents of raspberry varieties	8
ACHPA: A sensor based system for automatic environmental control in hydroponics	8
Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration	8
Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)	8
Comparison of multispectral modeling of physiochemical attributes of greengage: Brix and pH values	7
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin	7
The lipid source can modify saturated and unsaturated fatty acids profile of meat of lambs	7
Highly selective enrichment of aflatoxin B1 from edible oil using polydopamine-modified magnetic nanomaterials	7
Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables	7
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil	7
Performance evaluation of GSA, SOS, ABC and ANN algorithms on linear and quadratic modelling of eggplant drying kinetic	7
Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)	7
Determination of some chemical compounds of bignay (Antidesma bunius) fruit juice	7
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia	7
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	7
Evaluation of residues of β-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone e pyrimidine in raw milk	7
Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios	7
Study on the antioxidant activity of β-sitosterol and stigmasterol from Sacha Inchi oil and Prinsepia oil added to walnut oil	7
Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia	7
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn.	7
Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability	7
Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria	7
Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam	7
Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality	7
Are foods naturally rich in glutamic acid an alternative to sodium reduction?	7
Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting	7
Gross composition of raw camel’s milk produced in Turkey	7
Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates	7
Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies	7
Sugar derived from genetically modified sugarcane	7
Bromatological aspects of Lentinus crinitus mushroom (Basidiomycota: Polyporaceae) in agroforestry in the Cerrado	7
Extract of Ellagitannins starting with Strawberries (Fragaria sp.) and Blackberries (Rubus sp.)	7
Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves	7
Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars	7
Phytochemicals and antioxidant activities of twelve edible wild plants from Eastern Anatolia, Turkey	7
Identification and molecular docking of two novel peptides with xanthine oxidase inhibitory activity from Auxis thazard	7
Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder	7
Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests	7
Correlation of the free radical and antioxidant activities of Eriobotrya Japonica Lindl. with phenolic and flavonoid contents	7
Probiotic characterization of a commercial starter culture used in the fermentation of sausages	7