Journal of Food Processing and Preservation

Article	Citations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	51
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	49
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	48
Retracted: Antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella strains and its application in r	47
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	42
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions	37
The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)	34
Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt	34
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	34
Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film	33
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	33
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	32
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	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
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
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	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
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	28
Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties	28
Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor	28
Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion	28
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	28

Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and	27
Effects of Guankou grape polyphenol oxidase on enzymatic browning	27
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	27
Physicochemical and sensory characterization of jambolan jams	27
Effects of crystal malts as adjunct on the quality of craft beers	27
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	26
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	26
Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks	26
2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs	26
Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis	25
Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability	25
Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds	25
Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple ( Ananas comosus ) and jackfruit ( Ar	25
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	25
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough	25
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	24
Resistant starch: A functional ingredient in dairy products	23
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Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly	23
Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia	23
Development and Stability of Dried Fish Powder Made From Clupeoides borneensis	23
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine	22
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage	22
How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostrea	22
Impact of green extraction methods on the structural, morphological, physico‐mechanical, and thermal properties of alginate films of Sargassum ilicifolium	22
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing	22
Hot air‐assisted instant controlled pressure drop drying impact on the Maillard reaction‐related physicochemical properties of apple slices	22
Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads	22
Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying	21
Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)	21
Understanding the beneficial effects of using designer lipids in the formulation of cookies	21
Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product	21
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers	21
Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties	21
Presence of Alternaria toxins in maize from Republic of Serbia during 2016–2017	21
Drying effects on Camu‐camu residue: An approach of mathematical modeling, thermodynamic properties, and color evaluation in order to obtain a natural food dye	21
Changes in physico‐chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation	21
Effect of canning method on the food security, physical‐chemical characterization and sensorial analysis of banana tree palm heart	21
Design and performance evaluation of a superabsorbent polymer‐based dryer for medicinal plants	20
Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China	20
Optimization of complex enzyme‐ultrasonic synergistic extraction of water‐soluble polysaccharides from Perilla frutescens seed meal: Purification, characterization and i	20
Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique	20
Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability	20
A study on the application of natural extracts as alternatives to sodium nitrite in processed meat	20
Quality changes in Indian mackerel ( Rastrelliger kanagurta ) during preservation with saturated brine fermentation technique	20
The effect of processing techniques on the antiproliferative activity of blueberry phenolics before and after in vitro digestion	20
Influence of water activity on physical properties, fungal growth, and ochratoxin A production in dry cherries and green‐coffee beans	20
Composition analysis and antioxidant activity of purified Boletus auripes pigment using macroporous resin	20
Development of quinoa and sorghum supplemented flatbread	19

Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow	19
The impact of drying methods on quality parameters of purple basil leaves	19
Ultrasonic modulated osmotic dehydration of Aonla ( Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM	19
Microencapsulation of wheat germ oil by external gelation and its oil release characteristics	19
A novel L‐asparaginase from the symbiotic Enterobacter aerogenes isolated from Eucheuma sp.	19
Microencapsulation of natural blue dye from butterfly pea ( Clitoria ternatea L.) flowers: The application of different carriers	19
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients	18
Convective Drying of Pumpkin Flower (Cucurbita maxima): Effect of Temperature and Airflow on Carotenoid Content	18
Development of an innovative nougat from honey, blueberries, and pecan nuts	18
Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method	18
Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage	18
Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese “Jben”	18
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder	18
Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube	18
Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model	18
Spray‐drying microencapsulation of anthocyanins of black seedless barberry ( Berberis vulgaris )	18
Bioactive compounds and fruit quality traits of Granny Smith Challenger apple grown under varying shade levels of green protective shade nets	18
Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn	17
Textural and sensory properties of wheat bread fortified with nettle ( Urtica dioica L.) produced by the scalded flour method	17
Experimental study of solar drying of multi‐layer peanuts and development of drying model	17
An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing	17
Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures	17
Improved marinating efficiency and quality of marinated eggs by pulsating pressure technology	17
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	17
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake	17
Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices (Cucumis melo L.) Based on Bioactive Components and Antioxidant Activity	17
Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water	17
Bioprocess optimization for glycopeptide biosurfactant production by means of Lactobacillus delbrueckii: Design expert laden approach	17
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report	17
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	17
Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables	17
Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake	17
Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials	17
In vitro mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products	17
Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review	17
Optimization of fermentation conditions and volatile substance analysis of wine	17
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter	17
Monitoring of oil quality from commercial fried foods‐A case study from India	16
Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon ( Salmo salar ) during pasteurization using the same time–temperature profil	16
Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours	16
Identification of Pu'er raw tea with different storage years by infrared spectroscopy	16
Development of carrot top powders using foam mat drying	16
Infrared drying of Clinacanthus nutans leaves	16
Effect of different extraction conditions on phlorotannin content and antioxidant activity of extract from brown algae ( Sargassum angustifolium )	16
Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens	16
Synbiotic microcapsules using agavins and inulin as wall materials for Lactobacillus casei and Bifidobacterium breve : Viability, physicoc	16
Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink	16
Effects of parboiling and infrared radiation drying on the quality of germinated brown rice	16
Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process	16
Effect of little millet ( Panicum miliare ) on physical, rheological, nutritional and microstructural properties of bread	16
Effect of different drying time on physicochemical properties of black carp ( Mylopharyngodon piceus ) by hot air	16
Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies	16
Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes	16
Effect of conditions of shear and heat milling machine on structures and properties of rice batter	16
Preparation and characterization of Goji berry edible gel from its boiling water extract	16
Extraction, purification, and in vitro biological activities of intestinal alkaline phosphatase from pig intestine mucous waste	16
Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt	16
Relationship between ergosterol and mycotoxins in tomato paste and tomato juice	16
Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil	15
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage	15
Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy (Tinospora cordifolia) Stems	15
Evaluation of Surface Damage of Strawberry Grasped by Manipulator Based on Vision and Hyperspectral Data Analysis	15
Issue Information	15
Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation	15
Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties	15
Morchella esculenta ‐based chitosan bionanocomposites: Evaluation as an antifungal agent	15
Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties	15
Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate	15
Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut	15
Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period	15
Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation	15
Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707	15
Comparison and evaluation of aroma‐active compounds for different squeezed Chinese bayberry ( Myrica rubra ) juices	15
Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia	15
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter	15
The Antioxidant Activities of Noni Complex Beverage and Its Potential Antialcoholic Effect in Mice	15
Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation	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
Issue Information	15
Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis	15

Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria	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
The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage	14
Retracted: Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends	14
Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored	14
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Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents	14
Biological properties and HPLC analyses of four medicinal plants extracts obtained at different extraction temperatures	14
Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit	14
Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emulsion	14
Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography	14
Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model	14
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China	14
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread	14
Issue Information	14
Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese	14
Effects of contact ultrasound &far‐infraredradiation strengthening drying on water migration and quality characteristics of taro slices	14
Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch	14
Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds	14
Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life	14
Evaluation of physicochemical, functional, and antimicrobial properties of a functional energy drink produced from agricultural wastes of melon seed powder and tea stalk caffeine	14
Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds	14
Fabrication of spray‐dried microcapsules of omega‐3, 6 fatty acid‐rich plant oil blend using wall mix of maltodextrin + proteins	14
Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread	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 apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread	14
Techno‐functional and sorption isotherms characteristics of Cucumis melo peels: Toward the processing to predict shelf‐life stability	14
Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods	14
Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process	14
Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies	14
Viability of Lactiplantibacillus plantarum in mixed carrot and acerola juice: Comparing unencapsulated cells × encapsulated cells	14
Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying	13
A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies	13
Melatonin and 1‐methylcyclopropene treatments on delay senescence of apricots during postharvest cold storage by enhancing antioxidant system activity	13
Effect of ultrasonication on mechanical properties, biodegradability, and morphological behavior of composite biodegradable cup	13
Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds	13
Changes in oxidation and secondary structure of myofibrilla protein, water distribution, and quality of vacuum packaged Tan mutton during storage at different temperatures	13
Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )	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
Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel	13
Changes in fatty acid composition of fatty fractions of dry‐cured beef during different drying temperature and chilled storage	13
Effects of process parameters on texture quality of blue honeysuckle berry snack under continuous microwave puffing conditions	13
Impact of parboiling and cultivars on the free and total amino acid composition of rice ( Oryza sativa L.)	13
Shelf life of barley shoots chlorophyll under four frozen‐storage conditions	13
Microencapsulation of Saccharomyces boulardii using vegan and vegetarian wall materials	13
The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils	13
Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review	13
Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin	13
High pressure impregnation‐assisted drying of abalone ( Haliotis rufescens ) slices: Changes in protein conformation, thermal properties, and microstructure	13
Effects of pre‐harvest synthetic chemicals on post‐harvest bioactive profile and phytoconstituents of white cultivar of Vigna unguiculata grains	13
Response surface optimization of millet milk fermented by Lactobacillus kefir	13
Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics	13
Application of ohmic heating for black pepper ( Piper nigrum L.) oleoresin extraction compared with conventional heating	13
Development and characterization of chitosan‐purple yam starch‐based biodegradable films: Physicochemical, mechanical, thermal, and functional properties	13
Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion	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
Probiotic and technological properties of isolates from homemade and industrial yoghurts	12
Comparative analysis of the antioxidant compounds of raw edible flowers and ethanolic extracts of Cucurbita pepo , Tagetes erecta , and	12
Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1	12
Digestive propensity of Aflatoxin M1 (4‐Hydroxyaflatoxin B1), an indication from in vitro digestion model system	12
Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes	12
Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling	12
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques	12
Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage	12
Influence of diacetyl tartaric acid ester of monoglycerides on the properties of whey powder–maltodextrin emulsion	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
Selection of a suitable solvent for bioactive compounds extraction of myrtle ( Myrtus communis L.) leaves using ultrasonic waves	12
Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality	12
Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice	12
Comparative analysis of taste components of three seasoning bases prepared via stir‐frying, enzymatic hydrolysis, and thermal reaction	12
Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis	12
Effect of Fermentation by Penicillium nalgiovense and Geotrichum candidum on the Flavor Characteristics and Microbial Community Structure of Mianning Hams	12
Corrigendum	12
Cellular antioxidant and emulsifying activities of fucoidan extracted from Nizamuddinia zanardinii using different green extraction methods	12
Ultrasound assisted extraction of phenolic compounds from Capparis Ovata var canescens fruit using deep eutectic solvents	12
Impact of supercritical fluid extraction, ultrasound‐assisted extraction, and conventional method on the phytochemicals and antioxidant activity of bhimkol ( Musa balbisiana	12
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
Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas	12
Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta	12
Effect of ultra‐high pressure and ultra‐high temperature treatments on the quality of watermelon juice during storage	12
Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention	12
Assessment of toxic effect ofCentella asiaticaextract and its application as natural preservative in fresh‐cut mango, pear and cabbage	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
Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin	12
Development of instant low glycemic rice using extrusion technology and its characterization	12
Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety	12
Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage	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
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach	12
Discrete element‐based calibration of simulation parameters of Cyperus esculentus L. (tiger nut) planted in sandy soil	12
Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( Theobroma cacao	12