Acta Alimentaria

Article	Citations
Isolation and identification of peptides from Pinctada martensii with osteogenic activity	58
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage	33
DASH dietary patterns associated with allostatic load in American adults on the basis of NHANES database (2017–2020)	23
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Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel	13
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	10
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	9
Total carbohydrate and protein contents and some biological activities of edible Macrolepiota mastoidea mushroom	8
Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of b	7
Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam	7
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	7
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	6
The effect of nitrogen application and various means of weed control on grain yield, protein and lipid content in soybean cultivation	6
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	5
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	5
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	5
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	5
Co-fermentation of Cabernet Sauvignon with table Muscat grape varieties: Effect of addition amount and drying treatment on wine quality	4
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	4
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	4
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	4
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	4
Effect of n-3 unsaturated fatty acid diet on C-reactive protein and erythrocyte sedimentation rate in the anti-inflammatory effect of rheumatoid arthritis: A meta-analysis	4
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	4
Protective effects of green tea on blood and liver of rats fed with high fructose diet	4

Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	4
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil	3
Novel TVB-N content prediction method of Penaeus vannamei by chromatic value b* and near infrared spectra	3
Effect of protein content on the thermal effusivity of foods	3
Study on antioxidant activity of chicken plasma protein hydrolysates	3
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	3
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	3
Valorisation of whey for fermented beverage production using functional starter yeast	3
The effect of black rot on grape berry composition	3
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	3
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	3
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Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	3
Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage	3
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	3
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	2
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	2
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	2
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	2
Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	2
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	2
Effect of newly developed interspecific hybrid rootstocks on mineral nutrient composition and fruit quality in tomato (Solanum lycopersicum L.)	2
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	2
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	2
The application of oleogels in food products: Classification, preparation, and characterisation	2
Effect of irrigation and fertilisation on the biologically active components of tomato	2
Cyclodextrin in starchy foods	2
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	2
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	2
Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes	2
Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic	2
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	2
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	2
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	2
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	2
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	2
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles	1
Application of ethylene for ripening of 1-MCP treated pear after cold storage	1
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	1
Effects of blanching and Ginkgo biloba extract on volatile organic compounds of bacon were analysed by gas chromatography-ion mobility spectrometry	1
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	1
Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)	1
Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying	1
Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice	1
Analysis of the impact of different reheating methods on the flavour profile of venison dishes	1
Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies	1
The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production	1
A study on enhancement of red meat production and consumption estimation methods in Türkiye	1
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	1
Morphological, antioxidant, and antidiabetic properties of bitter gourd (Momordica charantia L.) juice and turmeric (Curcuma longa) powder encapsulated in chickpea protein isolate	1

Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production	1
Impact of technological operations on oxygen consumption during wine production	1
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	1
Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines	1
The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage	1
Effect of slow-release amylase on extraction of peach peel phenolics and their antioxidant activities	1
Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions	1
Consumer trust in local food system – An empirical research in Hungary	1
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	1
Mechanically deboned turkey meat with improved digestibility and biological value	1
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	1
Tasting experiences on local apple cultivars with blind and sighted consumers	1
Rheological properties of model emulsions containing oleosomes	1
Exploring the relationship between ultra-processed foods and chronic insomnia	1
Anthocyanin based sensory pad for determination of chicken meat spoilage	1
Sustainable valorisation of pork by-products: Exploring optimal roasting conditions for crispy pork lard	1
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	1
Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors	1
Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilities	1
Valorisation of giant red shrimp (Aristaeomorpha foliacea) bio-waste: Effects of solvents of different polarities on astaxanthin yield and quality	1
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines	1
Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea	1
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	1
Impact of Lactobacillus rhamnosus GG fermentation on shelf life of Volvariella volvacea paste	1
A survey of changes in taste and food preferences related to the coronavirus disease (COVID-19) in Hungary	1
Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage	1
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Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	1
Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation	1
St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds	1
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	1
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	1
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	1
Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines	1
Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta	1
The influence of different pretreatment methods on the quality of wines made from table grapes	0
Development and quality characteristics of sugar and fat free muffins utilising stevia and chia mucilage	0
Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase	0
Inhibitory activity and molecular mechanism of the total alkaloids of Dendrobium officinale Kimura et Migo against cholesterol esterase	0
Effect of nutritionally complete feed with different fatty acid profile on the fatty acid composition of common carp fillet	0
Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese	0
Volatile compounds of purple carrot juice, shalgam: Unveiling the effect of purple carrot size	0
Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms	0
Gas chromatographic determination of fatty acid composition in breast milk of mothers with different health conditions	0
Physicochemical and microbiological changes of bovine blood due to high hydrostatic pressure treatment	0
Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content	0
Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement	0
Effect of selenium enriched wheat substrate on the nutritional and antioxidant properties of Pleurotus spp.	0
Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach	0
Monitoring airborne pathogen transmission for enhanced safety at food processing facilities	0
Basil essential oil: Estragole content and chemical profiles	0
Preventive effect of Lactobacillus plantarum YS1 isolated from naturally fermented yoghurt on carrageenan-induced thrombosis in mice	0
Packaging and storage of Porphyridium cruentum: Metallised polyethylene terephthalate/polyethylene (PETmet/PE) versus polyethylene (PE)	0
Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts	0
Non-contact identification of essential oils with IR sensors and analysis of components with an electronic nose	0
Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying	0
Selective solid phase extraction of folic acid from tomato as a biological source with a magnetic molecularly imprinted polymer measured by fluorescence spectroscopy	0
Association between leisure screen time and adherence to the Mediterranean diet in a representative sample of Spanish children: A cross-sectional study	0
Erratum to: A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority	0
Investigation of the effects of some wall materials and encapsulation techniques on the microencapsulation of olive leaf extract	0
Spectrofluorimetric determination of chlorophyll a in arugula extracts	0
Analysis of endogenous benzoic acid content in different jujube varieties, maturity stages, and processing types: Implications for the agri-food industry	0
Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia	0
The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines	0
A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate	0
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Mechanochemical depolymerisation, chemical structure, and in vitro prebiotic potential of glucans derived from microcrystalline cellulose	0
The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality	0
Microbiological quality aspects of ready-to-eat foods with focus on antibiotic resistance and biofilm formation abilities of foodborne bacteria	0
Quality changes of Hoa Loc mangoes (Mangifera indica L.) during storage: Effect of chitosan-based nano-silver film coating	0
Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions	0
Effect of Aronia melanocarpa fruit juice on glucose tolerance, lipid metabolism, and obesity in a rat model of metabolic syndrome	0
Analysis of free amino acids and evaluation of the quality of gallnut honeys from different geographical areas	0
Improvement in DSS induced acute enteritis in mice with supplementation of bifidobacteria	0
HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies	0
50th anniversary of Acta Alimentaria	0
The release of encapsulated phenolics following different in vitro digestion methods	0
Lactose hydrolysis in sheep and cow milk with varying fat levels to evaluate enzymatic production of lactulose	0
Development and characterisation of functional cultured buttermilk fortified with flaxseed	0
Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine	0

Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs	0
A probiotic supplement, Lactobacillus rhamnosus GG, and kefir separately can improve mood and exhibit potential anti-depressant-like activities in mice	0
Rye: Current state and future trends in research and applications	0
Influence of preharvest fungicides on decay incidence and fruit quality of mango fruits during storage	0
Recent developments and knowledge in pseudocereals including technological aspects	0
Corrigendum: Analysis of the target group of lactose-free functional foods for product development	0
Use of smartphone, tablet and television during breakfast, lunch, and dinner in children from three months up to five years: Baseline results of the Smart Screen Health project (Spain, 2021–2022)	0
Metabolomic carnitine profiles and potential health benefits of pomegranate species	0
Effect of lactic acid bacteria inoculation on the aflatoxin B1 contamination and the diversity of yeast communities in Aspergillus flavus-contaminated experimental corn silage	0
Liposomal and free essential oil of rosemary as antifungal and antibacterial agent in salad dressing	0
Establishment of a high-sensitivity indirect competitive ELISA for florfenicol in chicken meat and egg	0
Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels	0
Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition	0
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making	0
Virulence properties of nisin-resistant bacteria isolated from raw milk and cheese samples	0
Variation in physio-chemical attributes and WUE during growth and development of Pak choi (Brassica rapa L. subsp. chinensis L.) under different drip fertigation and mulching treatments	0
Optimisation of edible coating conditions using statistical Response Surface Methodology for shelf life extension of fresh-cut guava	0
Examining osteoprotective properties of gluten-free bread made with a combination of amaranth and tigernut flours	0
The antibacterial and antibiofilm properties of bee products against certain bacteria	0
Optimisation of Instant Controlled Pressure Drop (DIC)-assisted dehydrofreezing using Response Surface Methodology towards better bioactive compounds retention of quince fruit	0
Integrative analysis of dietary water footprint and dietary quality – Towards the practical application of sustainable nutrition	0
Enhanced heat resistance of Listeria innocua as a surrogate of Listeria monocytogenes after sublethal heat treatment	0
Green synthesis of silver nanoparticles using Sorghum bicolor var. technicum seed extract, their characterisation and investigation of biological activities	0
Dietary iron intake aggravates dyslipidaemia by elevating ferritin levels in patients with insulin resistance and cardiovascular diseases: A cross-sectional study	0
Physical and microbiological characterisation of artisanal cheese and isolation, identification, and in vitro evaluation of Lactobacillus strains with probiotic potential and antibiotic susceptibility	0
Augmented dough rheology, physical and nutritional quality of air fried chips from germinated flour blends of maize and lentil	0
Biodiversity of Zygosaccharomyces species in food systems	0
Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced di	0
Enrichment of apple juice with antioxidant-rich elderberry (Sambucus nigra L) pomace extract	0
A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority	0
Effect of edible coating based on zedo gum containing Thymus essential oil and Cinnamomum extract on quality of cheddar cheese	0
Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety	0
Effect of Ca(NO3)2 coating on chemical and mechanical properties and bruise susceptibility of Golden Delicious and Red Delicious apples during storage	0
Corrigendum to: Cloning, expression, and biochemical characterisation of a novel endomannanase from Thermobifida alba	0
Impact of the first COVID–19 lockdown on the lifestyle of elementary school children	0
Extracts of Allium species suppress activation of the NLRP3 and AIM2 inflammasomes and formation of radiation-induced micronuclei	0
Suitability of pearl millet (Pennisetum glaucum (L.) R. Br.) and sorghum (Sorghum bicolor (L.) Moench) based food products for diabetics	0
Effect of spontaneous fermentation and germination on antinutrients, total ash, and iron contents of several types of legumes	0
Attitudes, perceptions, and trends of honey consumption in Portugal	0
Performances of combination of maltodextrin-alginate encapsulant in protecting spray-dried iron	0
Cloning, expression, and biochemical characterisation of a novel endomannanase from Thermobifida alba	0
Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours	0
Functional wafer cream fortified with carob molasses pulp flour	0
Phenotypic and genotypic evaluation of ESBL- and AmpC-producing Escherichia coli isolated from chicken distributed in Birjand, East of Iran	0
Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology	0
Effect of storage temperature on thyme and bay laurel essential oil emulsions as preservatives against foodborne pathogens in cooked chicken	0
Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials	0
Prediction of apple drying level by machine learning and electronic nose	0
Assessment of heavy metal contamination and health risk of lotus root in major producing areas of China	0
Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers	0
Rheological properties and characterisation of some bioactive components in flours made of different coloured sweet potato (Ipomoea batatas L.) genotypes	0
Corrigendum to: Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	0
Nutritional profiling and antioxidant potential of corn silk (Maydis stigma) powder for the development of corn silk tea	0
Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey	0
Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols	0
Formation and characterisation of feruloyl glycerol with simulated intestinal digestion	0
Antioxidant effects of sorghum 3-deoxyanthocyanin on chilled pork meat	0
The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema	0
Stress modulation strategies in Kluyveromyces marxianus: Unravelling the effects of shear force and aeration for enhanced specific ergosterol production	0
Monitoring of soybean germination process by near-infrared spectroscopy	0
Characterisation and biological activities of synthesised copper oxide nanoparticles from the Pimpinella anisum L. aqueous extract	0
Rheological properties of starch isolated from longan kernels with protease-assisted alkali method	0
Construction and functional analysis of nattokinase-producing cucumber obtained by the CRISPR-Cas9 system	0
Presence of extended-spectrum beta-lactamase-producing Escherichia coli and carbapenem resistance in ready-to-eat stuffed mussels in Istanbul	0
Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota	0
The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves	0
A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation	0
Gamma irradiation effects on microbial and qualitative properties of rosehip (Rosa canina L.) fresh fruit during storage	0
Perception of chefs and the restaurants' management involved in menu planning on health and nutrition in Hungary	0
Employing Aloysia citrodora (lemon verbena) as a substrate to improve toxicological and antioxidative properties of kombucha beverage	0
Effect of pre-treatment and oil popping conditions on quinoa popping quality	0
Screening for the octacosanol/triacontanol ratio in rice bran policosanol and its potential effect on testosterone secretion	0
Stability, nutritional composition, and antioxidant properties of surfactant-assisted enzymatically extracted tiger nut milk	0
Methods for experimental design, central composite design and the Box–Behnken design, to optimise operational parameters: A review	0
Antihyperlipidemic activity of myricetin	0
Characteristics of germinated corn flour and influence of germination on cookie properties	0
Thermal, structural, and sensory properties of tiger nut oil (Cyperus esculentus L.) – beeswax oleogels flavoured with butter and honey	0
Protective effect of sesamol on cognitive impairment in APP/PS1 mice	0
Optimisation of ultrasound-assisted extraction of carotenoids and antioxidant activity from Citrus reticulata Blanco peels (Wilking mandarin)	0
The benefits of intermittent fasting: A review of possible mechanisms on central neurological disorders	0
Effect of combined drying on the physical properties and bioactive components of ‘Jonathan’ apple (Malus domestica L.)	0
Synergising tradition and innovation: Fortification of milk kefir with date syrup, a novel functional beverage	0
The total saponins from Chinese onion exert pronounced anti-hypercholesterolaemia activity in mice	0
Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends	0
The ratio of xylooligosaccharide to ferulic acid affects faecal ferulic acid content, short chain fatty acid output, and gut stress	0
Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie	0
Aronia melanocarpa fruit juice prevents hepatic impairment in rats subjected to metabolic syndrome	0
Prediction of banana quality during storage by brown area	0
Corrigendum to: Liposomal and free essential oil of rosemary as antifungal and antibacterial agent in salad dressing	0
Solid state fermentation improves the quality of soy-cassava diet	0