Journal of Food Processing and Preservation

Article	Citations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	66
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	46
Effects of crystal malts as adjunct on the quality of craft beers	46
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	44
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions	44
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	41
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	39
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	38
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	38
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	37
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	36
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	35
Physicochemical Properties and Probiotic Viability of Low‐Calorie Gluten‐Free Cookies Enriched With Encapsulated Lactobacillus acidophilus	34
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	34
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	34
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	34
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	33
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	33
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	31
Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds	31
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	30
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	30
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough	30
Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis	29
2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs	29

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	28
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Development of an innovative nougat from honey, blueberries, and pecan nuts	27
How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostrea	26
Composition analysis and antioxidant activity of purified Boletus auripes pigment using macroporous resin	26
Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube	26
Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)	26
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine	25
Microencapsulation of natural blue dye from butterfly pea ( Clitoria ternatea L.) flowers: The application of different carriers	25
Development of quinoa and sorghum supplemented flatbread	25
Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake	24
Improved marinating efficiency and quality of marinated eggs by pulsating pressure technology	24
An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing	24
Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices (Cucumis melo L.) Based on Bioactive Components and Antioxidant Activity	24
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing	24
Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia	24
Convective Drying of Pumpkin Flower (Cucurbita maxima): Effect of Temperature and Airflow on Carotenoid Content	24
Nonthermal Technologies in Plant‐Based Alternative Processing: Applications, Challenges, and Future Perspectives	23
Hot air‐assisted instant controlled pressure drop drying impact on the Maillard reaction‐related physicochemical properties of apple slices	23
Changes in physico‐chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation	23
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
Resistant starch: A functional ingredient in dairy products	22
Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese “Jben”	22
Impact of green extraction methods on the structural, morphological, physico‐mechanical, and thermal properties of alginate films of Sargassum ilicifolium	22
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients	22
Bioactive compounds and fruit quality traits of Granny Smith Challenger apple grown under varying shade levels of green protective shade nets	22
Development and Stability of Dried Fish Powder Made From Clupeoides borneensis	22
Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product	22
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers	22
Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method	21
Understanding the beneficial effects of using designer lipids in the formulation of cookies	21
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake	21
Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow	21
Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties	21
Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads	21
A study on the application of natural extracts as alternatives to sodium nitrite in processed meat	21
Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials	21
Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability	21
A novel L‐asparaginase from the symbiotic Enterobacter aerogenes isolated from Eucheuma sp.	21
Experimental study of solar drying of multi‐layer peanuts and development of drying model	21
Optimization of fermentation conditions and volatile substance analysis of wine	21
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage	21
Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China	20
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	20
Microencapsulation of wheat germ oil by external gelation and its oil release characteristics	20
Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model	20
Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables	20
In vitro mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products	20
Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying	20
Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique	20

Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter	20
Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly	20
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder	20
Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut	19
Evaluation of Surface Damage of Strawberry Grasped by Manipulator Based on Vision and Hyperspectral Data Analysis	19
Issue Information	19
Infrared drying of Clinacanthus nutans leaves	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
Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation	19
Effect of Low‐Dose Gamma Radiation on Inactivation of Salmonella and Physical Properties of Fresh Betel Leaves	18
Development of carrot top powders using foam mat drying	18
Extraction, purification, and in vitro biological activities of intestinal alkaline phosphatase from pig intestine mucous waste	18
Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens	18
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria	18
Investigation on the effects of drying methods on the structure and antioxidant activity of Tremella fuciformis polysaccharides using asymmetrical flow field‐flow fractionation	18
Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties	18
Impact of Concentrated Alpha Linolenic Acid Supplementation on Cheddar Cheese Composition and Quality Characteristics	18
Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt	18
Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period	18
Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707	18
Effect of different extraction conditions on phlorotannin content and antioxidant activity of extract from brown algae ( Sargassum angustifolium )	18
Optimization of Ultrasound‐Assisted Extraction of Antioxidants From Rabbi Date Seed and Identification of Fatty Acid and Phenolic Compound Profiles of the Seed Extracts	18
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	18
Biological, Quality, and Sensory Evaluation of Raw and Microwaved Quinoa Baked Tortilla Chips	18
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report	18
Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis	18
Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil	18
Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate	17
Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures	17
Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review	17
Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties	17
Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia	17
Relationship between ergosterol and mycotoxins in tomato paste and tomato juice	17
Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation	17
Techno‐functional and sorption isotherms characteristics of Cucumis melo peels: Toward the processing to predict shelf‐life stability	17
Non‐Thermal Processing (NTP) as Preservation Techniques for Microbial Safety in Selected Plant‐Based Food Products: A Systematic Review	17
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter	17
Effects of contact ultrasound &far‐infraredradiation strengthening drying on water migration and quality characteristics of taro slices	16
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Issue Information	16
Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion	16
Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread	16
Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit	16
Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy (Tinospora cordifolia) Stems	16
Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation	16
Effect of little millet ( Panicum miliare ) on physical, rheological, nutritional and microstructural properties of bread	16
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage	16
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China	16
Effect of Pretreatments on the Bitterness and Quality Attributes of Orange Peel Powdered Cake	16
Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits	16
Morchella esculenta ‐based chitosan bionanocomposites: Evaluation as an antifungal agent	16
Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process	16
Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies	16
Effect of ultrasonication on mechanical properties, biodegradability, and morphological behavior of composite biodegradable cup	16
Development and characterization of chitosan‐purple yam starch‐based biodegradable films: Physicochemical, mechanical, thermal, and functional properties	16
Optimization of Bioactive Compound and Phytochemical Extraction From Prickly Pear ( Opuntia ficus-indica ) Fruit Through Ultrasound‐Assisted Extraction (	16
Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )	15
Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents	15
Response surface optimization of millet milk fermented by Lactobacillus kefir	15
Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review	15
Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life	15
A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies	15
Fabrication of spray‐dried microcapsules of omega‐3, 6 fatty acid‐rich plant oil blend using wall mix of maltodextrin + proteins	15
Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics	15
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques	15
Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emulsion	15
Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch	15
High pressure impregnation‐assisted drying of abalone ( Haliotis rufescens ) slices: Changes in protein conformation, thermal properties, and microstructure	15
Ultrasound assisted extraction of phenolic compounds from Capparis Ovata var canescens fruit using deep eutectic solvents	15
Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds	15
Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds	15
Cellular antioxidant and emulsifying activities of fucoidan extracted from Nizamuddinia zanardinii using different green extraction methods	15
The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage	15
The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils	14
Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process	14
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread	14
Application of ohmic heating for black pepper ( Piper nigrum L.) oleoresin extraction compared with conventional heating	14
Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel	14
Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model	14

Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling	14
Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame (Sesamum indicum L.) oil	14
Microencapsulation of Saccharomyces boulardii using vegan and vegetarian wall materials	14
Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread	14
Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation	14
Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( Theobroma cacao	13
Antimicrobial and antioxidant activity of Carum copticum (L.) link and Iris pseudacorus L. essential oils before and after the encapsulati	13
Effects of ultrasonic‐microwave assisted extraction with green solvent on the chemical constituents, antioxidant, and hypolipidemic activities of Manchurian walnut oil	13
Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study	13
Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality	13
Digestive propensity of Aflatoxin M1 (4‐Hydroxyaflatoxin B1), an indication from in vitro digestion model system	13
Characterization of volatile aroma compounds in cold plasma‐treated milk	13
Effect of Fermentation by Penicillium nalgiovense and Geotrichum candidum on the Flavor Characteristics and Microbial Community Structure of Mianning Hams	13
Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1	13
Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour	13
Special issue on “marine food innovation”	13
Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas	13
Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study	13
Selection of a suitable solvent for bioactive compounds extraction of myrtle ( Myrtus communis L.) leaves using ultrasonic waves	13
Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety	13
Effect of processing treatments on digestibility and physicochemical properties of ready‐to‐cook breakfast mixes	13
Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention	13
Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes	13
Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil	13
Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta	13
Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes	13
Development of polycaprolactone biodegradable films reinforced with silver‐doped organoclay and effect on the microbiological quality of ground beef meat	13
Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product	13
Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐	13
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	13
Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin	13
Automatic periodical sulfur dioxide fumigation in combination with CO 2 ‐enriched atmosphere extends the storage	13
Nondestructive determination of soluble solids content, firmness, and moisture content of “Longxiang” pears during maturation using near‐infrared spectroscopy	13
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach	13
Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies	13
Probiotic and technological properties of isolates from homemade and industrial yoghurts	13
Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs	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
Effects of different drying methods on phenolic composition and antioxidant activity in corn silk (Stigma maydis)	13
Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration	12
Convective and pulsed microwave drying of lemongrass (Cymbopogon citratus) shreds: Kinetic modeling, retention of bio‐actives, and oil yield	12
Dynamic high‐pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin	12
Vegetable seeds: A new perspective in future food development	12
The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine	12
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	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
Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models	12
Microencapsulation of hibiscus bioactives and its application in yogurt	12
Functional properties of extracts from wheat ( Triticum aestivum L.) coarse bran and shorts (razmol) obtained under different supercritical	12
Response Surface Methodological Approach for Scaling Up an Enzymatic Production of Sweet Potato Starch Syrup	12
Extraction of sweeteners from Stevia rebaudiana by semicontinuous percolation of untreated leaves and leaves pretreated with ethanol	12
Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food	12
Optimising Resource Utilisation: A Case Study on Oleofinos’ Advanced Line 4	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
Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product	12
Optimum conditions of ultrasound‐assisted extraction and pharmacological activity study for phenolic compounds of the alga Chondrus ocellatus	12
Low‐dose prestorage 24‐epibrassinolide spray enhances postharvest chilling tolerance in zucchini squash ( Cucurbita pepo L.) by eliciting peroxidase and phenolic antioxi	12
Aloe Vera Drink Fortification with Free and Microcapsulated Pumpkin Seed Protein Hydrolysate	12
Supercritical fluid extraction of chebulagic acid from Terminalia bellirica fruits (Baheda)	12
Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films	12
Nutritional, Textural, Phytochemical, and Sensory Properties of Novel Biscuits Supplemented With Alfalfa Leaf Protein Concentrate	12
Effects of different carriers on physicochemical and antioxidant properties of freeze‐dried mulberry powder	12
Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus	12
Physicochemical, Functional, Pasting, and Amino Acid Composition of Pouteria campechiana Nut Flours (Underutilized Crops): Impact of Different Thermal Processing	12
Preservation and Bacteriostasis Effects of Citral Nanoemulsion on Golden Pomfret (Trachinotus ovatus) During Refrigeration	12
Identification and Antibiotic Resistance of Lactobacillus and Bifidobacterium Species From Manufactured Probiotic Dairy Products	12
Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice	12
Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making	12
Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying	12
Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products	11
Enhancing Quality Attributes of Fresh‐Cut Potatoes With Gellan Gum Coatings Added With “Rossa di Tropea” Onion Waste Extract	11
Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei	11
Exergy, drying kinetics, and performance assessment of Solanum lycopersicum (tomatoes) drying in an indirect type domestic hybrid solar dryer ( ITDHSD	11
Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality	11
Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry	11
Comparison of Varied‐Frequency Ultrasound and Conventional Extraction on Antioxidant Properties and Phytochemicals From Cinnamomum verum Bark	11
Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan	11
Radiofrequency heating: A novel thermal treatment on the quality of peanut during disinfestation of Caryedon serratus and its potential in reducing aflatoxin	11
Optimization of pomelo ( Citrus grandis L. Osbeck ) juice foam composition: Effect of foam composition on foam quality	11
Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution	11
Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves	11
Effect of acid catalyst on pyroconversion of breadfruit ( Artocarpus altilis ) starch: Physicochemical and structural properties	11
Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)	11
Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment	11
Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products	11
Exploring the Performance of Jackfruit Seed Starch and Protein Microcapsules as Probiotic Carrier Systems: Enhancing Viability, Shelf Life, and Gastrointestinal Resilience	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
Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis	11
Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries ( Fragaria × ananassa Duch.	11
Physicochemical, Rheological, and Structural Changes in Corn Tortilla Chips Partially Substituted by Soy and Opuntia Flour Dehydrated by Infrared Radiation	11
“Technological convergence” of preventive nutrition with non thermal processing	11
Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products	11
Quorum sensing inhibitory effect of hexanal on Autoinducer‐2 (AI‐2) and corresponding impacts on biofilm formation and enzyme activity in Erwinia carotovora and	11