Journal of Food Processing and Preservation

Article	Citations
A Comprehensive Review on Oil Palm Fibre Implementations in Medical Sector	99
Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis	65
Modeling of sunflower oil treated with lemon balm ( Melissa officinalis ): Artificial neural networks versus multiple linear regression	47
The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)	44
Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations	43
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	42
Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology	39
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	36
Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour	35
Encapsulated phenolic compounds from Ferula gummosa leaf: A potential phytobiotic against Campylobacter jejuni infection	34
The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate	34
Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey	33
Design and development of solar hybrid distillation system for essential oil extraction from turmeric	33
Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution	31
Phytochemical profile and food applications of edible flowers: A comprehensive treatise	30
Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method	30
Effect of drying techniques on physicochemical properties of oyster mushroom ( Pleurotus sajor‐caju )	30
Investigation of phenolic, flavonoid, and antioxidant recovery and solubility from Roselle using supercritical carbon dioxide: Experiment and modeling	29
Solubilization and extraction of valuable compounds from peanut skin in subcritical water	29
Study on the degradation of deoxynivalenol in corn and wheat both in the lab and barn by low concentration ozone	28
Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars	27
Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products	27
Ultrasound‐Assisted Aqueous Extraction of Oil From Cellulose‐Based Microreactors With Immobilized Bacillus subtilis var. natto in Fermented Peanut	27
Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis	26
Fabrication, characterization, and oxidative stability of perilla seed oil emulsions and microcapsules stabilized by protein and polysaccharides	26

Variations of Carotenoids, Total Bioactive Contents, and Antioxidant Activity in Leaves of Medicago polymorpha	26
Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment	26
Iron‐chelating activity of large yellow croaker ( Pseudosciaena crocea ) roe hydrolysates	26
Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing	25
Issue Information	25
Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk	25
Drying kinetics, chemical, and bioactive compounds of yellow sweet pepper as affected by processing conditions	25
“Technological convergence” of preventive nutrition with non thermal processing	25
Issue Information	25
Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes	25
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	25
Effects of sodium hypochlorite on the potential infectivity of human norovirus GII .4 using propidium monoazide with RT‐qPCR and q	24
Compression‐molded soy protein concentrate film incorporated with natural antioxidant: Storage stability and their effectiveness to improve the quality of fish products during refrigeration	24
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Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology	24
Portulaca oleracea methanol extract inhibits MMP ‐9 via the inactivation of ERK and JNK	24
Development of a spent cinnamon bark‐incorporated egg box and analysis of its effectiveness on internal quality characteristics of chicken eggs	24
Modelling the impact of relative humidity and storage temperature on transpiration rate of black carrot	23
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	23
Nutrient composition, starch microstructure and thermal properties, and in vitro availability of selected minerals of nixtamalized Philippine quality protein maize varie	23
Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar ( Mangifera indica L.)	23
The international conference on raw materials to processed foods editorial	23
Issue Information	22
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Effects of cod liver oil fortification on the quality aspects of mince sausages from Indian Major Carp ( Labeo rohita )	22
Bio‐functional attributes in Cheddar cheese made from the milk of indigenous and crossbred cows	21
Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor	21
Effect of hurdle preservation on quality attributes of Palmyra sap ( Borassus flabellifer ) for shelf‐life extension	21
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Air impingement to reduce thawing time of chicken fingers for food service	21
Editorial	21
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Antioxidant activity of natural extracts measured with a novel solid‐state crocin bleaching assay by hot melt extrusion	21
Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying	20
Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers	20
Retracted: Antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella strains and its application in r	20
Application of Pulsed Electric Field‐Ultrasound Technique for Antioxidant Extraction from Yarrow: ANFIS Modeling and Evaluation of Antioxidant Activity	20
Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei	19
Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage	19
Inhibitory in vitro effects of Basil ( Ocimum basilicum ) leaf extracts on cholesterol esterase activity and the growth of Escherichia coli	19
Quorum sensing inhibitory effect of hexanal on Autoinducer‐2 (AI‐2) and corresponding impacts on biofilm formation and enzyme activity in Erwinia carotovora and	19
The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet	19
A comparative study on chemical characteristics, antioxidant, and hepatoprotective activity from different parts of Schisandrae Chinensis Fructus	19
Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan	19
Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages	19
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	19
Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability	19
Effects of green tea (Camellia sinensis) and guava (Psidium guajava) extracts on the quality of snakehead (Channa striata) fillets during ice storage	19
Optimization of extraction process of taurine from mussel meat with pulsed electric field assisted enzymatic hydrolysis	19
Analysis of Caffeine and Antioxidant Content of Ethiopian Coffee Varieties from Different Growing Areas	19

The chemical composition analysis of dwarf saltwort ( Salicornia bigelovii Torr.) and its preservative effects on snakehead fish fillets	18
Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal	18
Optimization of Organic Acid Concentrations in Calcium Gluconate–Enriched Cola Soft Drink Using Response Surface Methodology	18
Effects of drying surfaces and physical attributes on the development of Aflatoxins (AFs) in red chilies	18
Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments	18
Understanding the mechanism of moisture migration impact on the texture and color characters of dried apple cubes	18
Effects of Guankou grape polyphenol oxidase on enzymatic browning	18
Assessment of the Quality Characteristics of Stropharia rugosoannulata Subjected to Five Different Drying Methods	18
Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage	18
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	18
Morphology and functionality of dry heat‐treated and oxidized quinoa starches	17
Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies	17
Distribution of aflatoxin M1 during production of sheep and goat cheeses	17
Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties	17
Physicochemical properties and glucose tolerance of low‐calorie cookies containing palatinose	17
Thermal emerging technology approach for the extraction of bioactive compounds from Cylindra beetroot (peel, flesh, and stalk) with green solvent	17
Development of power ultrasound‐modified industrial tomato waste as an efficient biosorbent: Characterization, application on synthetic dyes, and optimization using artificial neural networks	17
Optimization ultrasound‐assisted extraction of anthocyanins from cranberry using response surface methodology coupled with genetic algorithm and identification anthocyanins with HPLC‐MS	17
Light‐emitting diode assisted non‐thermal pasteurization of Punica granatum L. juice	17
Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential	17
Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils	16
Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour	16
Fig seed oil‐loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation	16
Use of wool protein hydrolysate as nitrogen source in production of microbial pigments	16
Study on the effects of combined processing of micro‐pulverization and extrusion on the physicochemical properties of oat bran	16
Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties	16
Optimization of Process Parameters for the Production of Soy Protein by Ultrafiltration Using ANN	16
Optimizing conditions for the development of a composite film from seaweed hydrocolloids and pectin derived from a fruit waste, gac pulp	16
Effects of dimethyl dicarbonate on improving the aroma of melon spirits by inhibiting spoilage microorganisms	16
Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder	16
The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying	16
Valorization of Pinus halepensis Mill. seed oil: Physicochemical characteristics, bioactive compounds, and antioxidant activity as affected by location and extraction me	16
Low‐viscosity dietary fiber production by enzymatic hydrolysis of galactomannan from Caesalpinia pulcherrima seeds: Optimization and physicochemical characterization	16
Food additive based on the encapsulated pot marigold ( Calendula officinalis L.) flowers extract in calcium alginate microparticles	16
Comparison of traditional and probiotic yogurt in relation to their impact on pediatric acute diarrhea patients	16
Optimization of ingredients forPunica granatumpeel powder incorporated fat replaced low‐calorie chhana podo	16
Impact of cooking and drying operations on color, curcuminoids, and aroma ofCurcuma longaL.	16
Effect of Low‐Temperature Stress on Electrical Impedance Spectroscopy Parameters of Rice Leaves at the Seedling Stage	15
An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeusL.) in correlation to putrescine treatments and storage duration	15
Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility	15
A comprehensive study on phenolic compounds and bioactive properties of five mushroom species via chemometric approach	15
Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses	15
Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves	15
Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and	15
Red raspberry ( Rubus ideaus L.) extracts: A novel ingredient in cemen paste	15
Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes	15
Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film	15
Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality	15
Protein and lipid oxidation of low‐salt dry‐cured black carp ( Mylopharyngodon piceus ) during storage: Biochemical changes and shelf life prediction	15
Antioxidant activity and rheological properties of the polysaccharides isolated fromRibes stenocarpummaxim with different extraction methods	15
Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity	15
Effects of crystal malts as adjunct on the quality of craft beers	15
Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter	15
Encapsulation of roselle anthocyanins in blank alginate beads by adsorption and control of anthocyanin release in beverage by coatings with different molecular weight chitosan	15
Biochemical and nutritional properties of wheat bulgur: A review	15
The effect of refining process on the volatile compounds, oxidation stability and fatty acids profile of soybean oil using an electrostatic field	15
Effects of rosemary and ginger on the storage quality of western‐style smoked sausage	15
Microwave pre‐treatment aqueous enzymatic extraction (MPAEE): A case study on the Torreya grandis seed kernels oil	14
Effects of psyllium husk powder on the gel properties of silver carp ( Hypophthalmichthys molitrix ) surimi	14
Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry	14
Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries ( Fragaria × ananassa Duch.	14
Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks	14
Fast Preparation of Fish Sauce Treated With Marine Protease‐Producing Bacillus zhangzhouensis sp.	14
Chemical , functional and therapeutic properties of encapsulated black cumin extract in Spirulina platensis	14
Release of papain incorporated in chitosan films reinforced with cellulose nanofibers	14
LC‐DAD‐ESI‐MS/MS characterization of phenolic compounds in wines fromVitis vinifera‘Shesh i bardhë’ and ‘Vlosh’ cultivars	14
Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds	14
A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice	14
Hazelnut Origin and Roasting Conditions Affect the Shelf Life of Chocolate With Whole Nuts	14
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	14
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	14
Research on mechanical‐structure properties during sunflower seed extrusion‐oil extraction	14
Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour	14
Valorization of American lobster ( Homarus americanus ) cooking waters: Preparation and characterization of a food ingredient	14
Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks	14
Peanut sprout yogurt: Increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics	14
Recent advances in emerging techniques for freezing and thawing on aquatic products' quality	14
Ibero‐American grains as a source of biomaterials for the manufacture of films and coatings: Green alternative of the XXI century for sustaina	14
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	14
Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa)	14

Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream	14
Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes	14
Evaluation of physicochemical properties of soymilk prepared from germinated soybean	14
Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing	14
Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage	14
Recovery of total, soluble, and insoluble dietary fiber from potato ( Solanum tuberosum ) residues and comparative evaluation of their structural, physicochemical, and f	13
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	13
Identification of olfactory characteristics of edible oil during storage period using metal oxide semiconductor sensor signals and ANN methods	13
Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion	13
Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream	13
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	13
Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami	13
Effect of freezing and radiofrequency pretreatments on quality and kinetics of convective air‐drying of potatoes	13
Impact of bioaccumulated selenium on nutraceutical properties and volatile compounds in submerged fermented Pleurotus eryngii mycelia	13
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C	13
Quality of African moringa ( Moringa stenopetala ) leaf samples by liquid chromatography of phenolics, loss on drying and ash content	13
Enrichment via chia seeds to tackle hidden hunger: A review	13
Changes in postharvest physiology, biochemistry, sensory properties and microbiological population of Allium mongolicum Regel regulated by adjusting the modified atmosph	13
Effects of chitosan and selenium treatments on retention of membrane integrity of guava (Psidium guajavaL.) fruits during storage	13
Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment	13
Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products	13
Postharvest treatment with 1‐methylcyclopropene and chitosan enhances the antioxidant capacity and maintains the quality of Hui jujube ( Ziziphus jujuba Mill. cv. Huizao	13
Effects of extrusion parameters on physical & textural properties of sorghum, barley, and chickpea‐based composite extruded products	13
Preparation of nanoemulsion of grapefruit seed extract and evaluation of its antibacterial activity	13
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	13
Effect of different drying methods on drying characteristics and quality of Camellia oleifera seeds	13
Exergy, drying kinetics, and performance assessment of Solanum lycopersicum (tomatoes) drying in an indirect type domestic hybrid solar dryer ( ITDHSD	13
Isolation of punicic acid from pomegranate seed oil by modified freeze crystallization and response surface methodology	12
Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)	12
Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms ( Agaricus bisporus )	12
A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat	12
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	12
Optimization of the performance of an automated/continuous pilot scale soymilk plant for medium and small‐scale entrepreneurs	12
Nutritional composition, anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment m	12
Volatile compounds profile and quality of “Cripps pink” apple: Impact of dynamic controlled atmosphere combined to delayed storage and 1‐MCP treatment	12
Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins	12
Effects of Caulerpa lentillifera polysaccharides on immune function in vitro and in vivo	12
Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability	12
Elucidating the cause of variation in low‐temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis	12
Formulation and Optimization of Multigrain Fermented Noodles: A Healthy and Palatable Convenience Food Option	12
Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition	12
Effect of brewing condition on the quality of Apocynum venetum tea	12
Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists	12
Fabrication of the antimicrobial sachet by encapsulation of peppermint essential oil in active packaging of strawberry fruit	12
Design and development of a circular disc type efficient automatic decorticator for Charoli (Buchanania lanzan)	12
Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types	12
Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products	12
Solid lipid microparticles loaded with ascorbic acid: Release kinetic profile during thermal stability	12
Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (Rachycentron canadum) fillets	12
Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs	12
Quality characteristics of reduced‐calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum	12
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	12
Impact of clove essential oil and potassium sorbate incorporation on cassava starch‐based films reinforced peach palm cellulose nanofibrils	11
Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours	11
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	11
Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms	11
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	11
Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling	11
Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries	11
Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends	11
Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)	11
Effect of Feed Material Properties on Microencapsulation by Spray Drying with a Three-Fluid Nozzle: Soybean Oil Encapsulated in Maltodextrin and Sugar Beet Pectin	11
Effect of green tea extract, ginger essential oil and nanofibrillated cellulose reinforcements in starch films on the keeping quality of strawberries	11
Bioink hydrogel from fish scale gelatin blended with alginate for 3D‐bioprinting application	11
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	11
Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences I	11
Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization	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
Effect of acid catalyst on pyroconversion of breadfruit ( Artocarpus altilis ) starch: Physicochemical and structural properties	11
Green Chemistry Applied to Ground Coffee Volatile Compounds Modification Aiming Coffee Aroma Improvement	11
Preparation and application of an olfactory visualization freshness sensor array based on microfluid paper‐based chip	11
Exploring Natural Alternatives to Nitrites in Pork Meat Patty: A Study on the Effects of Gromwell Root Extract and Lettuce Powder as Substitutes	11
Effect of inoculation of starter on physicochemical properties and texture characteristics of fermented beef jerky	11
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	11
Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince	11
Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties	11
Optimising the Processing Conditions of Plant‐Based Cheese Produced From Cucumeropsis mannii Seed Kernel and Vigna subterranea Seed Milks	11
Physicochemical and sensory characterization of jambolan jams	11
Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation	11
Erratum to “Numerical study of large particles flowing in non‐Newtonian fluids with nearly neutral buoyancy force”	11
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	11
Effect of chitosan coating incorporated with pomegranate peel extract on pear fruit softening, quality, and cell wall degrading enzymes during cold storage	11
A cereal‐based nondairy probiotic functional beverage: An insight into the improvement in quality characteristics, sensory profile, and shelf‐life	11
2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs	11
Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise	11
Extracts fromCinnamomum cassialeaf residues display antioxidant and anti‐inflammatory activities	11
Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition	11
Nutritional Composition, Functionality, and Processing Technologies for Amaranth	11
Integrated thermal and routing analysis applied for cold supply chain	11
The effect of multiple freeze–thaw cycles on protein oxidation and quality of Trachurus murphyi	11
Discrimination of Vitis vinifera varieties using DNA fingerprinting and NMR coupled with chemometrics and their impact on the efficacy of fluoxetine and indomethacin in	11
Application of Ultrasound Technology and Batter Formulated Based on Egg White Solution to Develop Low‐Fat Fish Nuggets and Improve Quality Attributes	11
Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mecha	11
Purification of Hemocyanin‐Derived Phenoloxidase and Comparison of Its Properties With Polyphenoloxidase in the Shrimp Litopenaeus vannamei	11
RETRACTED: Effects of lemon and pomelo peel extracts on quality and melanosis of Indian white prawn during chilled storage	11