International Journal of Food Science and Technology

Article	Citations
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	74
The changes of chemical composition of microencapsulated roselle (Hibiscus sabdariffa L.) seed oil by co‐extrusion during accelerated storage	73
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	60
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	50
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	49
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	48
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	48
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	48
Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)	46
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	45
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?	44
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	43
Technologies to decontaminate aflatoxins in foods: a review	43
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	42
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	41
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	40
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	40
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	39
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	38
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	37
Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish	36
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	36
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	35
Research of Maillard reaction and stability of liquid infant formulas during storage	35
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	34

Using ohmic heating to shorten the tempering time for frozen fish	34
Inactivation efficacy of intense pulsed light and cold atmospheric plasma on spot-inoculated Escherichia coli on pecan halves	34
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	33
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	32
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	32
Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food developmen	32
Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties	31
Effect of food processing on the immunoreactivity of gliadin	31
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	31
Antifungal activity of surfactin produced by Bacillus subtilis against phytopathogenic fungi in apple and strawberry: an in vitro and in vivo study	30
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	30
CuO nanoparticles/Indonesian cedarwood essential oil‐loaded chitosan coating film: characterisation and antifungal improvement against Penicillium spp.	30
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products	29
Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch	28
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract in vitro	28
Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures	28
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	28
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans	27
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	27
Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin	26
Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium	26
Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi	26
Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties	26
In vitro and in vivo effects of pectin-type polysaccharides isolated from crabapples (Malus prunifolia) on inflammatory colitis models	26
Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf-life of bell pepper (Capsicum annuum L.) during cold storage	25
Recent developments shaping the future of antimicrobial edible food packaging: a review	25
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process	25
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat	25
Characterisation of beta‐lactoglobulin/sodium alginate dry films	25
Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds	25
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	25
Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste	25
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	24
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	24
Contribution of edible insects to improved food and nutrition security: A review	24
Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives	24
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	24
Improving the antioxidant activity of yogurt through black and green tea supplementation	24
Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake	24
Effects of damaged starch on the rheological properties of starch–gluten dough	24
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	24
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains	24
Alternative proteins as fish meal substitution in diets for largemouth bass (Micropterus salmoides): a mini review	24
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria	24
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	23
Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC × GC–O–MS	23
The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments	23
An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels	23
Future foods based on cereals and pulses: innovative technologies and products	23
Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar	23

Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread	23
Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling	23
A bibliometric review of progress and trends in food factory design research	22
Inhibitory effect of naringenin on Nε‐(carboxymethyl) lysine during cooking of meatballs	22
Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin	22
Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods	22
Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties	22
Effects of partial substitution of potato flour on cooking characteristics, texture properties and in vitro starch digestibility of fresh extruded rice‐shaped kernels	22
Understanding starch digestibility of rice: a study in white rice	22
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality	22
Valorisation of cold plasma-treated onion skin waste in chocolate production	22
Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects	21
Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical, and sensory parameters	21
Calcium lactate efficiently induces production of bacillomycin D in Bacillus subtilisNS‐174 and inhibition of spore germination of Aspergillus flavus in rice	21
Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour	21
The effect of core oil on the encapsulation efficiency and mechanical properties of microcapsules prepared using complex coacervation followed by spray drying/coating	21
Use of fermented sprouted mung bean (Vigna radiata) containing protective starter culture LAB to produce clean‐label fortified wheat bread	21
Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage	21
Critical role of glutelin in ultrasound‐assisted isolation of corn starch	21
Betaine activates the Nrf2-Keap1-ARE pathway by increasing the methylation level of Keap1 DNA promoter	21
A comparison of blueberry polyphenols bioaccessibility in whey and pea proteins complexes and the impact of protein conformational changes on it	21
Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food - why this makes sense?	21
Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies	20
Obtaining of bioactive di‐ and tripeptides from enzymatic hydrolysis of soybean meal and its protein isolate using Alcalase® and Neutrase®	20
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Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage	20
Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis	20
Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices	20
Food loss and waste reduction by using Industry 4.0 technologies: examples of promising strategies	20
Issue Information	20
Fabrication of grains from bioprocessed nutri‐cereal flours: assessment of cooking profile, phytochemical composition, secondary protein fractions and structural characteristics	20
Comparison of apple firmness prediction models based on non‐destructive acoustic signal	20
Biofunctional properties of peptides from plum, wolfberry, and jujube seed protein isolates: potential for health and food applications	20
Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread	20
Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread (pan de leche), gelato and calamansi (Citrus microcarpa<	20
Inventions on keeping properties and non‐reactive ingredients in chemical leavening	20
The buffering capacity of single amino acids in brewing wort	20
Effect of catechins on the quality properties of wheat flour and bread	19
Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study	19
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) sh	19
Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties	19
Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying	19
Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage	19
Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin	19
Issue Information	19
The content and distribution pattern of chemicals and bioactive compounds of triticale grains	19
Cold atmospheric plasma pretreatment on the extraction of bioactive compounds from Scutellaria baicalensis Georgi	19
Antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifunctional bioact	19
Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages	19
Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments	19
Three‐dimensional printing of wheat flour and Acheta domesticus powder blends	19
Fresh beef tumbling at different post‐mortem times to improve tenderness and proteolytic features of M. longissimus lumborum	19
Effect of dielectric barrier discharge cold plasma treatment on the nutritional quality of ground pistachios	19
Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate	18
Exploring the deciphering properties of Cyamopsis tetragonoloba: its food application, feasibility, and future aspects	18
Most promising alternative protein sources possible to use in sports nutrition – A review	18
Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties	18
Physicochemical properties of the sesame paste produced by a novel process technology—ball milling	18
Peanut protein – an underutilised by‐product with great potential: a review	18
Tempering–preservation treatment inactivated lipase in wheat bran and retained phenolic compounds	18
Production and characterisation of microfluidized olive powder	18
Conformational changes and functional properties of soy lipophilic protein‐epicatechin complexes formed by non‐covalent interaction	18
Fabrication of protein crocin nanocomplex and its addition in proso millet flour for development of functional snacks with anti‐diabetic, anti‐hypertensive and antioxidant properties	18
Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems	18
Lycopene and β-carotene thermal degradation kinetics and colour-antioxidant changes in gac (Momordica cochinchinensis) fruit aril paste	18
Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide	18
In vitro and in silico studies of antioxidant peptides from tarwi (Lupinus mutabilis) as inhibitors of angiotensin‐converting enzyme and dipeptidyl peptidase IV enzyme	18
Effect of soil type on some composition parameters of Vitis vinifera L. cv. Nero d'Avola grapes at different stages of ripening	18
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review	18
Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing	18
Limes physiological fruit drop extracts were incorporated into active packaging film for strawberry preservation	18
Analysis of volatile compounds contributing to distinctive odour of silver carp (Hypophthalmichthys molitrix) surimi	18
Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)	18
Encapsulation of β‐carotene in 2‐hydroxypropyl‐β‐cyclodextrin/carrageenan/soy protein using a modified spray drying process	18
Mushroom‐based biocatalysts for the synthesis of aroma and flavours from exogenous organic molecules: a review of two decades	18
Analysing the challenges to sustainable food grain storage management: a path to food security in emerging nations	18
Effects of simulated saliva‐gastrointestinal digestion on the physicochemical properties and bioactivities of Siraitia grosvenorii polysaccharides	18
Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten-free flour blends	18
Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine	18
Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate‐hydrocolloid complex coacervates	18

Enhancement of oleaster (Elaeagnus angustifolia L.) flour properties via instant controlled pressure drop (DIC) technique	18
The effect of chitosan coatings enriched with garlic extract and coriander essential oil on the shelf life of rainbow trout (Oncorhynchus mykiss) fillet stored at 4 °C	17
Anti‐inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Dictyophora indusiata) as functional health promoting food ingredients	17
Fibre matrices for enhanced gut health: a mini review	17
Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics	17
Non‐conventional high‐pressure extraction process: A comparative study for astaxanthin recovery from Xanthophyllomyces dendrorhous	17
Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice	17
Effectiveness of bacteriophage JN01 incorporated in gelatin film with protocatechuic acid on biocontrol of Escherichia coli O157:H7 in beef	17
Improving preservation effect on grass carp of film made from peach gum with the addition of chitosan for structural fusion and physical property changes	17
Application of dry fractional crystallisation on High‐Oleic Low‐Palmitic red palm super olein production	17
The influence of pectinase treatments on the characteristics of pre-treated and lyophilised sunflower meal-whey blends	17
Effect of isomaltodextrin on dough rheology and bread quality	17
Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation	17
Action of structural proteins in textural deterioration of grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage	17
Germinated high‐resistant starch rice: A potential novel functional food	17
Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions	17
Silica-supported ionic liquid-based dispersive microextraction of grapefruit peel flavonoid (hesperidin) and assessment of its antioxidant activities	17
Insights into the antibacterial mechanism of ozone water combined with tea polyphenols against Shewanella putrefaciens: membrane disruption and oxidative stress	17
Understanding starch digestibility of rice: a study in brown rice	17
Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility	16
Replacement of buckwheat by black sorghum flour on soba‐type noodles	16
Issue Information	16
Antifungal features and properties of Pickering emulsion coating from alginate/lemongrass oil/cellulose nanofibers	16
Phenolic composition, antiproliferative and antiulcerogenic activities of a polyphenol‐rich purified extract from açai (Euterpe oleracea) fruits	16
Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps	16
In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf	16
Alginate‐based coatings charged with hydroxyapatite and quercetin for fresh‐cut papaya shelf life	16
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Green synthesis of iron oxide nanoparticles from extracts of Daucus carota subsp. sativus whole vegetable, peel, pomace, and juice and their application as antibacterial agents and Fenton-like	16
Gelatin/calcium‐caseinate films loaded with petitgrain essential oil for sustainable food packaging	16
Valorisation of kinnow peel for development of phytochemical enriched tea infusion: standardisation of tea bag loading, dipping temperature and dips per minute for the better extraction of bioactive c	16
Turn‐key research in food processing and manufacturing for reducing the impact of climate change	16
From forest to fork: a systematic review of mushroom-based meat analogues	16
Influence of microwave treatments on viability and vitality of wine‐origin microorganisms	16
Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities	16
Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins	16
Trend analysis of sustainability claims in meat and dairy product launches (2004–2023): a case study of the UK, the USA, and China	16
Probing into the mechanism of adding tussah pupa powder to improve the deterioration of a pork batter emulsified gel	16
Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability	16
Effects of different extraction methods on the structure and function of blackberry seed polysaccharides	16
Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity	16
Effect of phage and rhamnolipid on Salmonella Infantis biofilm removal and biological control of phage on food deterioration	16
Study on antioxidant activity of wheat bran extract microcapsules in vitro and in vivo	16
Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach	16
Quality enhancement of sweet potato puree oat mixed-grain noodles based on curdlan: recommended addition level and mechanism	16
Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds	16
Aqueous two‐phase anthocyanins partitioning from açai – laboratory scale‐up	16
Perspectives on production factors, health benefits, safety, and prospects of African fermented cereals and vegetables: a review	16
Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts	16
Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food	15
Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields	15
Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi	15
The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein	15
Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu	15
Stearic acid enhanced starch nanocrystal integration in cassava starch film	15
Magnetic field improves the quality of frozen tilapia fillets by decreasing the ice crystals during freezing process	15
Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma‐aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)	15
Effect of traditional and novel processing technologies on the thermo-pasting, microstructural, nutritional, and antioxidant properties of finger millet and Bambara groundnut flours	15
Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment	15
Extraction of flavonoids from durian (Durio zibethinus) fruit rinds and evaluation of their antioxidant, antidiabetic and anticancer properties	15
Optimisation of fish gelatin and red pitaya peel powder edible film production	15
Recent processing of peanut protein in food industry: a molecular structure perspective	15
Lipidomic profiling and skincare potential of rice bran fermented by Lacticaseibacillus casei M8 and yeast	15
The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads	15
Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters	15
Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone	15
Influence of cellulose and pectin on anisotropic texture of high-moisture meat analogue from soy protein isolate	15
Effects of adding chickpea and chestnut flours to layer cakes	15
Recent progress in metabolomics research: insights into fruit metabolome, harvesting techniques and health-promoting bioactives	15
Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration by digital PCR	15
Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes	15
Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers	15
Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges	15
Characterisation of hyaluronic acid‐curcumin‐cellulose nanofibre composite film and application in egg preservation	14
Issue Information	14
Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances	14
CO2‐NBs‐ assisted enzymatic hydrolysis as a new green approach for extraction of phenolic compounds from rhizomes of Polygonatum cyrtonema Hua	14
The role of β-glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley-enriched bread	14
Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles	14
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils	14
Effects of different packaging method on oxidation stability and tenderness of chicken breast injected with different types of kiwifruit during storage	14
High pressure–combined calcium lactate treatment improves colour stability in yaks due to changes in myoglobin and muscle microstructure	14
Improved ability of liposomes to encapsulate ascorbic acid via coating with xanthan gum	14
3D reconstruction and morphological characterisation of single wheat grains by X-ray μCT	14
Valourisation of Refosco grape pomace: exploring its antioxidant, antimicrobial, and antiadhesive properties	14
Development of chitosan nanoparticle loaded with Tricholoma fracticum extract and evaluation of in vitro antioxidant activity	14
Dynamics and correlation between volatile compounds and microbial community in chestnut rice wine fermentation	14
Effect of ginger‐enriched pasta on acceptability and satiety	14
Comparative study on the quality characteristics of wheat-based broken rice noodles from different rice varieties	14
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Nutritional composition, protein digestibility and consumer acceptability of sorghum-based mahewu enriched with Moringa oleifera leaf powder	14
How can food frequency questionnaire evaluate the intake of processed foods with added emulsifiers? A pilot study	14
Effect of vacuum frying on changes in the quality attributes of three varieties of maize	14
Effect of sorbitol on stabilisation of gardenia blue and food 2D/3D printing	14
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