Journal of Food Processing and Preservation

Article	Citations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	56
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	53
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	50
Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple ( Ananas comosus ) and jackfruit ( Ar	42
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	40
Retracted: Antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella strains and its application in r	36
Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and	35
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	34
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	34
Effects of crystal malts as adjunct on the quality of craft beers	33
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough	33
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	32
Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion	32
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	32
Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film	32
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	32
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	31
The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate	31
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	30
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	30
Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor	29
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	29
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	29
A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat	28

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability	28
Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties	28
2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs	28
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	28
Effects of Guankou grape polyphenol oxidase on enzymatic browning	28
Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis	27
Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks	27
Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt	26
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	26
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	26
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	26
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	26
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions	25
The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)	25
Resistant starch: A functional ingredient in dairy products	24
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Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	24
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Influence of water activity on physical properties, fungal growth, and ochratoxin A production in dry cherries and green‐coffee beans	23
A study on the application of natural extracts as alternatives to sodium nitrite in processed meat	23
Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique	23
Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese “Jben”	23
Presence of Alternaria toxins in maize from Republic of Serbia during 2016–2017	22
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers	22
Hot air‐assisted instant controlled pressure drop drying impact on the Maillard reaction‐related physicochemical properties of apple slices	22
Understanding the beneficial effects of using designer lipids in the formulation of cookies	22
Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)	22
Impact of green extraction methods on the structural, morphological, physico‐mechanical, and thermal properties of alginate films of Sargassum ilicifolium	22
Design and performance evaluation of a superabsorbent polymer‐based dryer for medicinal plants	22
Drying effects on Camu‐camu residue: An approach of mathematical modeling, thermodynamic properties, and color evaluation in order to obtain a natural food dye	22
How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostrea	22
In vitro mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products	22
Composition analysis and antioxidant activity of purified Boletus auripes pigment using macroporous resin	21
Ultrasonic modulated osmotic dehydration of Aonla ( Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM	21
Optimization of complex enzyme‐ultrasonic synergistic extraction of water‐soluble polysaccharides from Perilla frutescens seed meal: Purification, characterization and i	21
Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability	21
Microencapsulation of wheat germ oil by external gelation and its oil release characteristics	21
The effect of processing techniques on the antiproliferative activity of blueberry phenolics before and after in vitro digestion	21
Development of quinoa and sorghum supplemented flatbread	21
Microencapsulation of natural blue dye from butterfly pea ( Clitoria ternatea L.) flowers: The application of different carriers	20
A novel L‐asparaginase from the symbiotic Enterobacter aerogenes isolated from Eucheuma sp.	20
Bioactive compounds and fruit quality traits of Granny Smith Challenger apple grown under varying shade levels of green protective shade nets	20
Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water	20
Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube	20
Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method	20
Experimental study of solar drying of multi‐layer peanuts and development of drying model	20
Development of an innovative nougat from honey, blueberries, and pecan nuts	20
Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage	20
Textural and sensory properties of wheat bread fortified with nettle ( Urtica dioica L.) produced by the scalded flour method	19
Improved marinating efficiency and quality of marinated eggs by pulsating pressure technology	19

Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake	19
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine	19
Quality changes in Indian mackerel ( Rastrelliger kanagurta ) during preservation with saturated brine fermentation technique	19
Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China	19
An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing	19
Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties	19
Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying	19
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder	19
Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product	19
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	19
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing	19
Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow	19
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake	18
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients	18
Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials	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
Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices (Cucumis melo L.) Based on Bioactive Components and Antioxidant Activity	18
Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables	18
Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly	18
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage	18
Spray‐drying microencapsulation of anthocyanins of black seedless barberry ( Berberis vulgaris )	18
Changes in physico‐chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation	18
Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads	18
Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours	17
Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia	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
Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies	17
Synbiotic microcapsules using agavins and inulin as wall materials for Lactobacillus casei and Bifidobacterium breve : Viability, physicoc	17
Infrared drying of Clinacanthus nutans leaves	17
Development of carrot top powders using foam mat drying	17
Identification of Pu'er raw tea with different storage years by infrared spectroscopy	17
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter	17
Convective Drying of Pumpkin Flower (Cucurbita maxima): Effect of Temperature and Airflow on Carotenoid Content	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
Preparation and characterization of Goji berry edible gel from its boiling water extract	17
Extraction, purification, and in vitro biological activities of intestinal alkaline phosphatase from pig intestine mucous waste	17
Issue Information	17
Effect of conditions of shear and heat milling machine on structures and properties of rice batter	17
Optimization of fermentation conditions and volatile substance analysis of wine	17
Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model	17
Development and Stability of Dried Fish Powder Made From Clupeoides borneensis	17
Monitoring of oil quality from commercial fried foods‐A case study from India	17
Relationship between ergosterol and mycotoxins in tomato paste and tomato juice	17
Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process	17
Morchella esculenta ‐based chitosan bionanocomposites: Evaluation as an antifungal agent	16
Evaluation of physicochemical, functional, and antimicrobial properties of a functional energy drink produced from agricultural wastes of melon seed powder and tea stalk caffeine	16
Evaluation of Surface Damage of Strawberry Grasped by Manipulator Based on Vision and Hyperspectral Data Analysis	16
Techno‐functional and sorption isotherms characteristics of Cucumis melo peels: Toward the processing to predict shelf‐life stability	16
Biological properties and HPLC analyses of four medicinal plants extracts obtained at different extraction temperatures	16
Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography	16
Comparison and evaluation of aroma‐active compounds for different squeezed Chinese bayberry ( Myrica rubra ) juices	16
Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707	16
Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia	16
Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation	16
Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period	16
Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil	16
Effects of contact ultrasound &far‐infraredradiation strengthening drying on water migration and quality characteristics of taro slices	16
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria	16
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report	16
Effect of different extraction conditions on phlorotannin content and antioxidant activity of extract from brown algae ( Sargassum angustifolium )	16
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage	16
Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate	16
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter	15
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	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
Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt	15
Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model	15
Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures	15
The Antioxidant Activities of Noni Complex Beverage and Its Potential Antialcoholic Effect in Mice	15
Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation	15
Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation	15
Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties	15
Bioprocess optimization for glycopeptide biosurfactant production by means of Lactobacillus delbrueckii: Design expert laden approach	15
Effects of parboiling and infrared radiation drying on the quality of germinated brown rice	15
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Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties	15
Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review	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
Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut	15
Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy (Tinospora cordifolia) Stems	15

Effect of little millet ( Panicum miliare ) on physical, rheological, nutritional and microstructural properties of bread	15
Issue Information	15
Effect of different drying time on physicochemical properties of black carp ( Mylopharyngodon piceus ) by hot air	15
Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis	15
Response surface optimization of millet milk fermented by Lactobacillus kefir	14
The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage	14
Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics	14
Fabrication of spray‐dried microcapsules of omega‐3, 6 fatty acid‐rich plant oil blend using wall mix of maltodextrin + proteins	14
A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies	14
Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review	14
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques	14
Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )	14
Application of ohmic heating for black pepper ( Piper nigrum L.) oleoresin extraction compared with conventional heating	14
High pressure impregnation‐assisted drying of abalone ( Haliotis rufescens ) slices: Changes in protein conformation, thermal properties, and microstructure	14
Melatonin and 1‐methylcyclopropene treatments on delay senescence of apricots during postharvest cold storage by enhancing antioxidant system activity	14
Effects of process parameters on texture quality of blue honeysuckle berry snack under continuous microwave puffing conditions	14
Retracted: Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends	14
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China	14
Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life	14
Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying	14
Microencapsulation of Saccharomyces boulardii using vegan and vegetarian wall materials	14
Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion	14
Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin	14
The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils	14
Effect of ultrasonication on mechanical properties, biodegradability, and morphological behavior of composite biodegradable cup	14
Impact of parboiling and cultivars on the free and total amino acid composition of rice ( Oryza sativa L.)	14
Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods	14
Withdrawal: “Docosahexaenoic and eicosapentaenoic extracted from Thunnus albacores orbital meat: antidepressant effects” Ding‐Xin Peng, Shan‐Shan Zhang, Li‐Ya He, Li‐Pin	14
Effects of pre‐harvest synthetic chemicals on post‐harvest bioactive profile and phytoconstituents of white cultivar of Vigna unguiculata grains	14
Changes in fatty acid composition of fatty fractions of dry‐cured beef during different drying temperature and chilled storage	14
Ultrasound assisted extraction of phenolic compounds from Capparis Ovata var canescens fruit using deep eutectic solvents	14
Development of instant low glycemic rice using extrusion technology and its characterization	14
Shelf life of barley shoots chlorophyll under four frozen‐storage conditions	14
Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emulsion	13
Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel	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
Corrigendum	13
Probiotic and technological properties of isolates from homemade and industrial yoghurts	13
Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( Theobroma cacao	13
Assessment of toxic effect ofCentella asiaticaextract and its application as natural preservative in fresh‐cut mango, pear and cabbage	13
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach	13
Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1	13
Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin	13
Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study	13
Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process	13
Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds	13
Cellular antioxidant and emulsifying activities of fucoidan extracted from Nizamuddinia zanardinii using different green extraction methods	13
Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different ti	13
Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds	13
Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes	13
Comparative analysis of the antioxidant compounds of raw edible flowers and ethanolic extracts of Cucurbita pepo , Tagetes erecta , and	13
Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes	13
Development of polycaprolactone biodegradable films reinforced with silver‐doped organoclay and effect on the microbiological quality of ground beef meat	13
Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation	13
Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch	13
Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit	13
Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents	13
Development and characterization of chitosan‐purple yam starch‐based biodegradable films: Physicochemical, mechanical, thermal, and functional properties	13
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread	13
Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety	13
Digestive propensity of Aflatoxin M1 (4‐Hydroxyaflatoxin B1), an indication from in vitro digestion model system	13
Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis	13
Nondestructive determination of soluble solids content, firmness, and moisture content of “Longxiang” pears during maturation using near‐infrared spectroscopy	13
Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta	13
Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage	13
Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour	12
Automatic periodical sulfur dioxide fumigation in combination with CO 2 ‐enriched atmosphere extends the storage	12
Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour	12
Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread	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
Effect of glow discharge plasma technology on the phenolic content and antioxidant capacity of four tropical juices with different phenolic composition	12
Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteri	12
Microencapsulation of Zataria multiflora Boiss. essential oil by complex coacervation using gelatin and gum arabic: Characterization, release profile, antimicrobial and	12
Corrigendum	12
Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice	12
Luminescence and fahua‐fermentation qualities of an autofluorescent microorganism from Fu brick tea	12
Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product	12
Effect of processing treatments on digestibility and physicochemical properties of ready‐to‐cook breakfast mixes	12
Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐	12
Microencapsulation of hibiscus bioactives and its application in yogurt	12
Effects of different drying methods on phenolic composition and antioxidant activity in corn silk (Stigma maydis)	12
Effect of Fermentation by Penicillium nalgiovense and Geotrichum candidum on the Flavor Characteristics and Microbial Community Structure of Mianning Hams	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
Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil	12
Selection of a suitable solvent for bioactive compounds extraction of myrtle ( Myrtus communis L.) leaves using ultrasonic waves	12
Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes	12
Compounds extracted from solid fermentation of Pleurotus sajor‐caju for application as a natural antibacterial agent	12
Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling	12
The effect of sage herbal dust products on Listeria monocytogenes growth in minced pork	12
Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice	12
Functional properties of extracts from wheat ( Triticum aestivum L.) coarse bran and shorts (razmol) obtained under different supercritical	12
Analysis of the effect of sterilization and storage on the quality of Pinus yunnanensis pollen based on untargeted metabonomics	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
Supercritical fluid extraction of chebulagic acid from Terminalia bellirica fruits (Baheda)	12