Journal of Food Processing and Preservation

Article	Citations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	58
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	52
Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms	51
Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds	41
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	37
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	36
Retracted: Antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella strains and its application in r	36
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	35
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough	35
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	34
Effects of crystal malts as adjunct on the quality of craft beers	34
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions	34
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	33
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	33
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	33
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	32
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	31
Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film	31
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	30
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	30
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	29
The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate	29
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	28
Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage	28
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	28

Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor	27
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	26
A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat	26
Effects of Guankou grape polyphenol oxidase on enzymatic browning	26
2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs	25
Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis	25
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	25
The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)	25
Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability	25
Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt	24
Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple ( Ananas comosus ) and jackfruit ( Ar	24
Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion	23
	23
Resistant starch: A functional ingredient in dairy products	23
Influence of water activity on physical properties, fungal growth, and ochratoxin A production in dry cherries and green‐coffee beans	22
In vitro mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products	22
Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese “Jben”	22
A study on the application of natural extracts as alternatives to sodium nitrite in processed meat	22
Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique	22
Microencapsulation of natural blue dye from butterfly pea ( Clitoria ternatea L.) flowers: The application of different carriers	22
	22
A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip (Rosa caninaL.) infusions treated by non‐thermal and thermal treatments	21
Improved marinating efficiency and quality of marinated eggs by pulsating pressure technology	21
Development and Stability of Dried Fish Powder Made From Clupeoides borneensis	21
Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model	21
Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads	21
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake	21
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients	21
Impact of green extraction methods on the structural, morphological, physico‐mechanical, and thermal properties of alginate films of Sargassum ilicifolium	21
Development of quinoa and sorghum supplemented flatbread	21
Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow	21
Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying	21
Optimization of fermentation conditions and volatile substance analysis of wine	21
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage	20
Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product	20
How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostrea	20
Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia	20
Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices (Cucumis melo L.) Based on Bioactive Components and Antioxidant Activity	20
Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage	20
Convective Drying of Pumpkin Flower (Cucurbita maxima): Effect of Temperature and Airflow on Carotenoid Content	20
Hot air‐assisted instant controlled pressure drop drying impact on the Maillard reaction‐related physicochemical properties of apple slices	20
Optimization of complex enzyme‐ultrasonic synergistic extraction of water‐soluble polysaccharides from Perilla frutescens seed meal: Purification, characterization and i	19
Ultrasonic modulated osmotic dehydration of Aonla ( Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM	19
Development of an innovative nougat from honey, blueberries, and pecan nuts	19
Drying effects on Camu‐camu residue: An approach of mathematical modeling, thermodynamic properties, and color evaluation in order to obtain a natural food dye	19
The effect of processing techniques on the antiproliferative activity of blueberry phenolics before and after in vitro digestion	19
Bioactive compounds and fruit quality traits of Granny Smith Challenger apple grown under varying shade levels of green protective shade nets	19
A novel L‐asparaginase from the symbiotic Enterobacter aerogenes isolated from Eucheuma sp.	19
Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method	19
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers	19

Understanding the beneficial effects of using designer lipids in the formulation of cookies	19
Composition analysis and antioxidant activity of purified Boletus auripes pigment using macroporous resin	19
Microencapsulation of wheat germ oil by external gelation and its oil release characteristics	19
Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube	19
Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability	19
Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)	19
Design and performance evaluation of a superabsorbent polymer‐based dryer for medicinal plants	19
Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water	18
Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties	18
Post‐harvest application of micellar pomegranate peel extract (MPPE) enriched starch‐casein composite coating to preserve the plum (Prunus salicina L.) fruit during cold and ambient	18
Experimental study of solar drying of multi‐layer peanuts and development of drying model	18
Quality changes in Indian mackerel ( Rastrelliger kanagurta ) during preservation with saturated brine fermentation technique	18
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine	18
Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly	18
Changes in physico‐chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation	18
Extraction, purification, and in vitro biological activities of intestinal alkaline phosphatase from pig intestine mucous waste	17
An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing	17
Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China	17
Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables	17
Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens	17
Relationship between ergosterol and mycotoxins in tomato paste and tomato juice	17
Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies	17
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter	17
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder	17
Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon ( Salmo salar ) during pasteurization using the same time–temperature profil	17
Monitoring of oil quality from commercial fried foods‐A case study from India	17
Infrared drying of Clinacanthus nutans leaves	17
Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process	17
Effect of conditions of shear and heat milling machine on structures and properties of rice batter	17
Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake	17
Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials	17
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing	17
Synbiotic microcapsules using agavins and inulin as wall materials for Lactobacillus casei and Bifidobacterium breve : Viability, physicoc	17
Issue Information	16
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria	16
Effect of different drying time on physicochemical properties of black carp ( Mylopharyngodon piceus ) by hot air	16
Effect of little millet ( Panicum miliare ) on physical, rheological, nutritional and microstructural properties of bread	16
Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters	16
Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies	16
Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil	16
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage	16
Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation	16
Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia	16
Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period	16
Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707	16
The Antioxidant Activities of Noni Complex Beverage and Its Potential Antialcoholic Effect in Mice	16
Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation	16
Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties	16
Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate	16
Comparison and evaluation of aroma‐active compounds for different squeezed Chinese bayberry ( Myrica rubra ) juices	16
Development of carrot top powders using foam mat drying	16
Evaluation of Surface Damage of Strawberry Grasped by Manipulator Based on Vision and Hyperspectral Data Analysis	16
Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties	16
Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis	16
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter	16
Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut	16
Biological properties and HPLC analyses of four medicinal plants extracts obtained at different extraction temperatures	16
Identification of Pu'er raw tea with different storage years by infrared spectroscopy	16
Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation	15
Impact of Concentrated Alpha Linolenic Acid Supplementation on Cheddar Cheese Composition and Quality Characteristics	15
Effect of Low‐Dose Gamma Radiation on Inactivation of Salmonella and Physical Properties of Fresh Betel Leaves	15
Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures	15
Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review	15
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China	15
Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life	15
Preparation and characterization of Goji berry edible gel from its boiling water extract	15
Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy (Tinospora cordifolia) Stems	15
Morchella esculenta ‐based chitosan bionanocomposites: Evaluation as an antifungal agent	15
Effects of contact ultrasound &far‐infraredradiation strengthening drying on water migration and quality characteristics of taro slices	15
Bioprocess optimization for glycopeptide biosurfactant production by means of Lactobacillus delbrueckii: Design expert laden approach	15
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Withdrawal: “Docosahexaenoic and eicosapentaenoic extracted from Thunnus albacores orbital meat: antidepressant effects” Ding‐Xin Peng, Shan‐Shan Zhang, Li‐Ya He, Li‐Pin	15
Development and characterization of chitosan‐purple yam starch‐based biodegradable films: Physicochemical, mechanical, thermal, and functional properties	15
Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt	15
Effect of different extraction conditions on phlorotannin content and antioxidant activity of extract from brown algae ( Sargassum angustifolium )	15
Optimization of Ultrasound‐Assisted Extraction of Antioxidants From Rabbi Date Seed and Identification of Fatty Acid and Phenolic Compound Profiles of the Seed Extracts	15
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report	15
Techno‐functional and sorption isotherms characteristics of Cucumis melo peels: Toward the processing to predict shelf‐life stability	15
Issue Information	15
Effects of process parameters on texture quality of blue honeysuckle berry snack under continuous microwave puffing conditions	15

Investigation on the effects of drying methods on the structure and antioxidant activity of Tremella fuciformis polysaccharides using asymmetrical flow field‐flow fractionation	15
Effects of pre‐harvest synthetic chemicals on post‐harvest bioactive profile and phytoconstituents of white cultivar of Vigna unguiculata grains	14
Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process	14
Ultrasound assisted extraction of phenolic compounds from Capparis Ovata var canescens fruit using deep eutectic solvents	14
Effect of ultrasonication on mechanical properties, biodegradability, and morphological behavior of composite biodegradable cup	14
Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying	14
The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils	14
Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit	14
Response surface optimization of millet milk fermented by Lactobacillus kefir	14
Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds	14
Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame (Sesamum indicum L.) oil	14
Microencapsulation of Saccharomyces boulardii using vegan and vegetarian wall materials	14
Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin	14
Shelf life of barley shoots chlorophyll under four frozen‐storage conditions	14
Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion	14
Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch	14
Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread	14
Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emulsion	14
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread	14
The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage	14
Changes in fatty acid composition of fatty fractions of dry‐cured beef during different drying temperature and chilled storage	14
Application of ohmic heating for black pepper ( Piper nigrum L.) oleoresin extraction compared with conventional heating	14
Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds	14
Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling	13
Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( Theobroma cacao	13
Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour	13
Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation	13
Nondestructive determination of soluble solids content, firmness, and moisture content of “Longxiang” pears during maturation using near‐infrared spectroscopy	13
Development of instant low glycemic rice using extrusion technology and its characterization	13
Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )	13
High pressure impregnation‐assisted drying of abalone ( Haliotis rufescens ) slices: Changes in protein conformation, thermal properties, and microstructure	13
Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel	13
Corrigendum	13
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach	13
Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes	13
Digestive propensity of Aflatoxin M1 (4‐Hydroxyaflatoxin B1), an indication from in vitro digestion model system	13
Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes	13
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques	13
Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics	13
Cellular antioxidant and emulsifying activities of fucoidan extracted from Nizamuddinia zanardinii using different green extraction methods	13
Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin	13
Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas	13
Effect of Fermentation by Penicillium nalgiovense and Geotrichum candidum on the Flavor Characteristics and Microbial Community Structure of Mianning Hams	13
Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice	13
Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1	13
Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread	13
Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model	13
Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review	13
A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies	13
Fabrication of spray‐dried microcapsules of omega‐3, 6 fatty acid‐rich plant oil blend using wall mix of maltodextrin + proteins	13
Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents	13
Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality	12
Dynamic high‐pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin	12
Effects of different drying methods on phenolic composition and antioxidant activity in corn silk (Stigma maydis)	12
Effects of ultrasonic‐microwave assisted extraction with green solvent on the chemical constituents, antioxidant, and hypolipidemic activities of Manchurian walnut oil	12
Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physi	12
Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour	12
Corrigendum	12
Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study	12
Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil	12
Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs	12
Automatic periodical sulfur dioxide fumigation in combination with CO 2 ‐enriched atmosphere extends the storage	12
Characterization of volatile aroma compounds in cold plasma‐treated milk	12
Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product	12
Effects of different carriers on physicochemical and antioxidant properties of freeze‐dried mulberry powder	12
Functional properties of extracts from wheat ( Triticum aestivum L.) coarse bran and shorts (razmol) obtained under different supercritical	12
Tamarind seed: Composition, applications, and value addition: A comprehensive review	12
Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physic	12
Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies	12
Optimization of ultrasound‐assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network‐genetic algorithm and response surface methodo	12
Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention	12
Effect of processing treatments on digestibility and physicochemical properties of ready‐to‐cook breakfast mixes	12
Selection of a suitable solvent for bioactive compounds extraction of myrtle ( Myrtus communis L.) leaves using ultrasonic waves	12
Compounds extracted from solid fermentation of Pleurotus sajor‐caju for application as a natural antibacterial agent	12
Development of polycaprolactone biodegradable films reinforced with silver‐doped organoclay and effect on the microbiological quality of ground beef meat	12
Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta	12
Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice	12
Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteri	12
Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films	12
Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of B	12
Probiotic and technological properties of isolates from homemade and industrial yoghurts	12
Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐	12
Luminescence and fahua‐fermentation qualities of an autofluorescent microorganism from Fu brick tea	12
Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes	12
Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety	12
Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours	11
Optimising Resource Utilisation: A Case Study on Oleofinos’ Advanced Line 4	11
Convective and pulsed microwave drying of lemongrass (Cymbopogon citratus) shreds: Kinetic modeling, retention of bio‐actives, and oil yield	11
Microencapsulation of betanins by spray drying with mixtures of sweet potato starch and maltodextrin as wall materials to prepare natural pigments delivery systems	11
Aloe Vera Drink Fortification with Free and Microcapsulated Pumpkin Seed Protein Hydrolysate	11
Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product	11
Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making	11
Optimum conditions of ultrasound‐assisted extraction and pharmacological activity study for phenolic compounds of the alga Chondrus ocellatus	11
Identification and Antibiotic Resistance of Lactobacillus and Bifidobacterium Species From Manufactured Probiotic Dairy Products	11
Microencapsulation of hibiscus bioactives and its application in yogurt	11