Journal of Food Processing and Preservation

Article	Citations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	72
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	41
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	41
Effects of crystal malts as adjunct on the quality of craft beers	41
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	40
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	38
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	38
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	38
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	36
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	35
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	35
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	35
Study on Green Extraction Method and the Antioxidant Properties of Xanthones From Mangosteen Pericarp	34
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough	29
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	29
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions	28
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	28
Physicochemical Properties and Probiotic Viability of Low‐Calorie Gluten‐Free Cookies Enriched With Encapsulated Lactobacillus acidophilus	27
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	27
Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends	27
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	27
Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)	26
Composition analysis and antioxidant activity of purified Boletus auripes pigment using macroporous resin	25
Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices ( Cucumis melo L.) Based on Bioactive Components and Antioxidan	25
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage	24

Improved marinating efficiency and quality of marinated eggs by pulsating pressure technology	24
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients	24
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine	24
Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials	24
Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia	24
Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model	24
Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties	24
Drying effects on Camu‐camu residue: An approach of mathematical modeling, thermodynamic properties, and color evaluation in order to obtain a natural food dye	23
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake	23
How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostrea	23
Changes in physico‐chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation	23
Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability	23
Bioactive compounds and fruit quality traits of Granny Smith Challenger apple grown under varying shade levels of green protective shade nets	23
Microencapsulation of wheat germ oil by external gelation and its oil release characteristics	23
Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product	23
Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method	23
Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique	22
Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube	22
Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly	22
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	22
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter	22
Development and Stability of Dried Fish Powder Made From Clupeoides borneensis	21
Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying	21
Determination of Phytochemical and Bioactive Compounds From Musa balbisiana Pseudostem Extract by LC‐MS and NMR Analysis	21
Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake	21
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing	21
Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables	21
Convective Drying of Pumpkin Flower (Cucurbita maxima): Effect of Temperature and Airflow on Carotenoid Content	21
Nonthermal Technologies in Plant‐Based Alternative Processing: Applications, Challenges, and Future Perspectives	21
Development of quinoa and sorghum supplemented flatbread	20
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder	20
Resistant starch: A functional ingredient in dairy products	20
Nixtamalization of a Yellow Maize Snack: Product Evaluation Using Different Sensory Evaluation Methods	20
Impact of green extraction methods on the structural, morphological, physico‐mechanical, and thermal properties of alginate films of Sargassum ilicifolium	20
Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow	20
Optimization of fermentation conditions and volatile substance analysis of wine	20
An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing	20
Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads	19
Bioprocess optimization for glycopeptide biosurfactant production by means of Lactobacillus delbrueckii: Design expert laden approach	19
The Antioxidant Activities of Noni Complex Beverage and Its Potential Antialcoholic Effect in Mice	19
Experimental study of solar drying of multi‐layer peanuts and development of drying model	19
Evaluation of Surface Damage of Strawberry Grasped by Manipulator Based on Vision and Hyperspectral Data Analysis	19
Investigating the Effect of Nanoemulsions Containing Yarrow ( Achillea millefolium ) Essential Oil on the Microbial and Oxidative Stability of Mayonnaise	19
Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut	19
Issue Information	19
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria	18
Extraction, purification, and in vitro biological activities of intestinal alkaline phosphatase from pig intestine mucous waste	18
Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt	18
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter	18
Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation	18

Green and Efficient Extraction Strategies for Anthocyanins From Purple Plant Sources: Advances, Challenges, and Functional Potential	18
Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation	18
Relationship between ergosterol and mycotoxins in tomato paste and tomato juice	18
Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil	18
Morchella esculenta ‐based chitosan bionanocomposites: Evaluation as an antifungal agent	17
Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures	17
Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy ( Tinospora cordifolia ) Stems	17
Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia	17
Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties	17
Dynamics of Polyphenolic Compounds During Wet Processing of Peanuts	17
Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design	17
Assessing the Effects of Conching Parameters on the Physicochemical and Sensory Properties of Milk Chocolates	17
Non‐Thermal Processing (NTP) as Preservation Techniques for Microbial Safety in Selected Plant‐Based Food Products: A Systematic Review	17
Impact of Concentrated Alpha Linolenic Acid Supplementation on Cheddar Cheese Composition and Quality Characteristics	17
Effects of contact ultrasound &far‐infraredradiation strengthening drying on water migration and quality characteristics of taro slices	16
Effect of Low‐Dose Gamma Radiation on Inactivation of Salmonella and Physical Properties of Fresh Betel Leaves	16
Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review	16
Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties	16
Optimization of Ultrasound‐Assisted Extraction of Antioxidants From Rabbi Date Seed and Identification of Fatty Acid and Phenolic Compound Profiles of the Seed Extracts	16
Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period	16
Biological, Quality, and Sensory Evaluation of Raw and Microwaved Quinoa Baked Tortilla Chips	16
Techno‐functional and sorption isotherms characteristics of Cucumis melo peels: Toward the processing to predict shelf‐life stability	16
Investigation on the effects of drying methods on the structure and antioxidant activity of Tremella fuciformis polysaccharides using asymmetrical flow field‐flow fractionation	15
Issue Information	15
Development and characterization of chitosan‐purple yam starch‐based biodegradable films: Physicochemical, mechanical, thermal, and functional properties	15
Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds	15
Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )	15
The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils	15
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China	15
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report	15
Effect of ultrasonication on mechanical properties, biodegradability, and morphological behavior of composite biodegradable cup	15
High pressure impregnation‐assisted drying of abalone ( Haliotis rufescens ) slices: Changes in protein conformation, thermal properties, and microstructure	15
Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit	15
Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents	15
Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model	15
Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies	15
Effect of little millet ( Panicum miliare ) on physical, rheological, nutritional and microstructural properties of bread	15
Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion	15
Cellular antioxidant and emulsifying activities of fucoidan extracted from Nizamuddinia zanardinii using different green extraction methods	15
Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life	15
Fabrication of spray‐dried microcapsules of omega‐3, 6 fatty acid‐rich plant oil blend using wall mix of maltodextrin + proteins	15
Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch	14
Optimization of Bioactive Compound and Phytochemical Extraction From Prickly Pear ( Opuntia ficus-indica ) Fruit Through Ultrasound‐Assisted Extraction (	14
Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emul	14
Effect of Pretreatments on the Bitterness and Quality Attributes of Orange Peel Powdered Cake	14
Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds	14
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques	14
A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies	14
Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits	14
Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process	14
Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes	13
Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐	13
Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling	13
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread	13
Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin	13
Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour	13
Development of polycaprolactone biodegradable films reinforced with silver‐doped organoclay and effect on the microbiological quality of ground beef meat	13
Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta	13
Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( Theobroma cacao	13
Characterization of volatile aroma compounds in cold plasma‐treated milk	13
Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs	13
Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review	13
Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1	13
Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention	13
Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour	13
Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes	13
Probiotic and technological properties of isolates from homemade and industrial yoghurts	13
Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil	13
Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality	13
Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread	13
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	13
The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage	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
Effect of Fermentation by Penicillium nalgiovense and Geotrichum candidum on the Flavor Characteristics and Microbial Community Structure of Mianning Hams	13
Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study	13
Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies	13
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach	13
Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation	13
Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration	12
Functional properties of extracts from wheat ( Triticum aestivum L.) coarse bran and shorts (razmol) obtained under different supercritical	12

Special issue on “marine food innovation”	12
Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety	12
Effects of different drying methods on phenolic composition and antioxidant activity in corn silk (Stigma maydis)	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
Response Surface Methodological Approach for Scaling Up an Enzymatic Production of Sweet Potato Starch Syrup	12
Vegetable seeds: A new perspective in future food development	12
Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice	12
Preservation and Bacteriostasis Effects of Citral Nanoemulsion on Golden Pomfret (Trachinotus ovatus) During Refrigeration	12
Study of meat content and frying process on the formation of polar heterocyclic aromatic amines in heated sausage samples: Optimization and method validation of three‐phase EME	12
Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes	12
Respiratory metabolism and quality in postharvest sweet cherries ( Prunus avium L.) in response to high CO 2	12
Physicochemical, Functional, Pasting, and Amino Acid Composition of Pouteria campechiana Nut Flours (Underutilized Crops): Impact of Different Thermal Pr	12
Diet and lifestyle modifications: An update on non‐pharmacological approach in the management of osteoarthritis	12
Identification and Antibiotic Resistance of Lactobacillus and Bifidobacterium Species From Manufactured Probiotic Dairy Products	12
Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films	12
Optimising Resource Utilisation: A Case Study on Oleofinos’ Advanced Line 4	12
Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study	12
Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas	12
Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models	12
Nutritional, Textural, Phytochemical, and Sensory Properties of Novel Biscuits Supplemented With Alfalfa Leaf Protein Concentrate	12
Convective and pulsed microwave drying of lemongrass (Cymbopogon citratus) shreds: Kinetic modeling, retention of bio‐actives, and oil yield	12
Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology	11
Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution	11
Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product	11
Enhancing Postharvest Quality and Shelf Life of “Haribhanga” Mango Using On‐Tree Bagging and Aloe Vera Gel	11
Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry	11
Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei	11
Biological Properties of Red Macroalgal Protein Hydrolysates and Their Uses as Biopreservatives	11
Enhancing Quality Attributes of Fresh‐Cut Potatoes With Gellan Gum Coatings Added With “Rossa di Tropea” Onion Waste Extract	11
Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages	11
Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)	11
Exergy, drying kinetics, and performance assessment of Solanum lycopersicum (tomatoes) drying in an indirect type domestic hybrid solar dryer ( ITDHSD	11
Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs	11
Biogenic Amines in Cheese: Health Risks, Regulatory Perspectives, and Analytical Advances	11
Tamarind seed: Composition, applications, and value addition: A comprehensive review	11
Aloe Vera Drink Fortification with Free and Microcapsulated Pumpkin Seed Protein Hydrolysate	11
Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches	11
Enhanced Properties and Biological Activities of Heracleum persicum Extract via Nanoemulsification and Nanoencapsulation: Anti‐ Li	11
Comparison of Varied‐Frequency Ultrasound and Conventional Extraction on Antioxidant Properties and Phytochemicals From Cinnamomum verum Bark	11
Evaluation of Egg Quality Differences Between Indigenous, Synthetic, and Exotic Chickens Under the Same Management	11
Transcriptome Analysis Reveals the Changes of Multiple Genes Involved in Disease Resistance of Postharvest “Huangguan” Pears Treated With Lysobacter enzymogenes MB01	11
Effect of Enzyme Concentrations and Incubation Period on Yield and Quality of Soursop ( Annona muricata L.) Juice	11
Design and development of solar hybrid distillation system for essential oil extraction from turmeric	11
Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality	11
Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance	11
Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation	11
	11
Optimization of pomelo ( Citrus grandis L. Osbeck ) juice foam composition: Effect of foam composition on foam quality	11
Physicochemical, Rheological, and Structural Changes in Corn Tortilla Chips Partially Substituted by Soy and Opuntia Flour Dehydrated by Infrared Radiati	11
Biochemical, Nutritional, and Microbiological Attributes of the Value‐Added Fish Balls Derived From Little Tuna ( Euthynnus affinis ) in Perspective of G	11
Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)	11
Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves	11
Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours	11
Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties	10
Puffing characteristics of berry slice under continuous microwave puffing conditions	10
Application of Pulsed Electric Field‐Ultrasound Technique for Antioxidant Extraction from Yarrow: ANFIS Modeling and Evaluation of Antioxidant Activity	10
Development of Drying Methodology for Intact Whole Buffalo Liver, Its Characterization, Shelf Life, and Evaluation of Palatability as Pet Treat	10
Exploring the Performance of Jackfruit Seed Starch and Protein Microcapsules as Probiotic Carrier Systems: Enhancing Viability, Shelf Life, and Gastrointestinal Resilience	10
Multiresponse Optimization of Reconstitution Conditions for Iron Rich Date Juice Using Response Surface Methodology	10
Fortification of Apple Juice With Tanshinone‐Loaded Pectin–Zein Nanoparticles for Enhanced Nutritional and Antioxidant Attributes	10
Effects of Selected Food and Pharmaceutical Preservatives on Glycemic Parameters: An Experimental Study in Rats	10
Formulation and evaluation of medicated lozenges using traditional herbs to treat sore throat infection	10
Purification of xylanase from Kretzschmaria zonata with potential interest in the production of xylooligosaccharides	10
GC–MS analysis, cytotoxicity, and molecular docking studies of bioactive alkaloids extracted from tomato leaves inoculated with endophytic fungus Beauveria	10
Influence of Maturity Stage and Storage Time on Physicochemical and Bioactive Properties of Yellow Pitahaya ( Hylocereus megalanthus )	10
Hybrid Deep Learning Algorithm-Based Food Recognition and Calorie Estimation	10
Formation of Shewanella putrefaciens biofilms on nylon film and effects on putrefaction of large yellow croaker	10
Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran	10
Influence of Cooking, Dehydration, and Freeze‐Drying on Nutrient Retention and Antioxidant Capacity in Tomato Cultivars	10
Preservation of Antioxidant Phytochemicals in Mango–Passion Fruit Ice Cream: A Novel Approach Employing Ultrasonic Technologies	10
Effects of Physicochemical and Sensory Properties of Egg Yolk Puffs Under Different Storage Conditions	10
Fabrication and application of functional active packaging material based on carbohydrate biopolymers formulated withLemon verbena/Ferulago angulataextracts for the preservation of raw chicken	10
Gel formation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with κ‐carrageenan and locust bean gum	10
Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition	10
Radiofrequency heating: A novel thermal treatment on the quality of peanut during disinfestation of Caryedon serratus and its potential in reducing aflatoxin	10
Application of artificial neural network coupling multiobjective particle swarm optimization algorithm to optimizePleurotus ostreatusextraction parameters	10
Rice‐based noodle formulation: Consumer preference and optimization by mixture design	10
Correction to “Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non‐invasive hyperspectral imaging technique”	10
Physico‐chemical, structural, and functional properties of protein concentrate from selected pulses: A comparative study	10
Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties	10
Cost‐effective approaches for acrylamide mitigation in high‐temperature‐processed tuber snacks	10
Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica	9
Flavonoids from Peony Seed Meal by Nanofiltration Membrane Separation	9
Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review	9
Extraction and characterization of polyphenols from fruits and vegetable waste through green extraction technologies with special reference to antioxidant profile	9
Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates	9
Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product	9
Research on microwave‐assisted extraction with blanching pretreatment effect on bioactive compounds of green tea leaves ( Camellia sinensis ) powder	9
Research progress on the encapsulation and sustained controlled‐release of essential oils	9
Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds	9
Effects of cooking methods on the quality and safety of crayfish (Astacus leptodactylusEschscholtz, 1823) during chilled storage	9
Anti-skin Aging Potential of Sargassum thunbergii Ethanolic Extract: Antioxidant, Anti-inflammatory, and Antiwrinkle Effects on L929 Fibroblast Cells	9
Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine	9
Postharvest Light Irradiation Induces Anthocyanin Accumulation in Fresh‐Cut Lily Bulb (Lilium davidii var. unicolor) Scales	9
Foam mat drying technique in coconut milk: Effect of additives on foaming and powder properties and its economic analysis	9