International Journal of Food Science and Technology

Article	Citations
Fat quality, sensory properties and consumers preference towards different commercial labels for bovine milk from retail market	111
The local indigenous food of Sarawak as potential functional food	70
Tomato seed fractions enriched muffins: functional, textural, and qualitative characterisation	68
Quantitative and qualitative evaluation of maltodextrin products in the industry using near-infrared spectroscopy	67
Per- and polyfluoroalkyl substances in blue crabs from the Adriatic Sea and consumer safety evaluation	61
Characterising cricket flour from Gryllus assimilis: an alternative source of nutrients for sustainability	58
Development of eco-friendly PVA blended aloe vera rind CNC films and fumigation of essential oils: a novel approach to prolonging the shelf-life of white button mushroom (Agaricus bisporus)	55
Influence of hydrocolloids and flours on acoustic-mechanical and microstructural properties of battered deep-fat fried meat	47
New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch–lipid complexes	44
Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes	43
Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review	41
Effect of superfine grinding mulberry leaves (Morus alba Linn.) powder on biscuit properties	41
The future of hybrid foods: trends, technology and strategy for sustainable and novel food development	40
Exploring the potential of germination and ozone treatment to improve the nutritional profile and functional properties of amaranth grains	39
The effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo shoots	39
Consumer perception of plant-based milk alternatives: systematic review	39
Chemical composition and sensory profile of Spirogyra neglecta (Hassall) Kützing	36
Chemometric classification of Vietnamese green tea (Camellia sinensis) varieties and origins using elemental profiling and FTIR spectroscopy	35
Recent developments shaping the future of antimicrobial edible food packaging: a review	35
Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi	34
Corrigendum to antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifu	34
Effect of psyllium powder on the organoleptic properties of gluten-free bread roll: application Simple Additive Weighting (SAW) method	34
Recovery of bioactive compounds from oil palm waste using green extraction techniques and its applications	33
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts	33
Effect of long-chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough	33

Variations in soybean nutritional and anti-nutritional quality based on location and planting dates	33
Composition of sesame hull oil and its effects on flavour and quality of sesame oil	33
Coffee fermentation as a tool for quality improvement: an integrative review and bibliometric analysis	31
The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten-free rice chiffon cake	30
Releasing angiotensin I-converting enzyme inhibitory (ACE-I) peptides by Yamadazyma spp. in non-fat milk	30
Effect of food processing on the immunoreactivity of gliadin	30
Stabilisation of extra virgin olive oil-in-water emulsions prepared by citrus pectin using green tea and grape seed phenolic extracts and catechin	29
Metabolism effects of static magnetic field-assisted freezing on shrimp (Penaeus vannamei)	29
Plum protein isolate-caffeic acid conjugate as bioactive emulsifier: functional properties and bioavailability	29
The role of malting and germination times on the distribution of bioactive compounds and antioxidant activities of barley grains	28
Characterising bioactive components of green-lipped mussel via two extraction methods: in vitro assessment of antioxidant and immunomodulatory effects	28
Effect of butylated hydroxyanisole and α-tocopherol on the oxidative stability of palm olein during microwave heating	28
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	28
Effects of metal ion removal from Antarctic krill oil on its qualities and stabilities of colour and oxidation	27
Effect of water cooling treatment on structure and cooking characteristics of frozen extruded whole buckwheat noodles	27
Skin-on and skin-off processing methods affect processing efficiency, product yield and meat quality of goat carcass	27
Phenolic compounds in sea buckthorn (Hippophae rhamnoides L.) and their health-promoting activities: a review	27
Rapid detection and occurrence of foodborne pathogens in minimally processed vegetables: a review	26
Combined effect of oligosaccharides combination on the growth of probiotics: synergistic or superposable?	26
Structural, techno-functional and nutraceutical properties of lentil proteins – a concise review	26
Changes of eating quality of four types of rice with different amylose content under different storage temperatures	25
Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread	24
Probiotic-edible film in active packaging with antimicrobial effect and storage viability: a review	24
Long-term investigation and analysis of patulin occurrence in juice products in China	24
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	24
Mechanism of improving the quality of table grapes (Vitis. spp.) by exogenous eugenol based on transcriptome	23
A comprehensive analysis of edible and processing quality changes in three whole grain flours induced by dielectric barrier discharge atmospheric cold plasma treatment	23
Characterisation of wholegrain composite for pretzels: a comprehensive nutritional and functional analysis	23
Resistant starch content of Australian foods	23
A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking	23
Ultrasonicated omega-3-enriched skipjack tuna eyeball oil nanoliposome: preparation, characterisation, and fortification in milk	23
In vitro and in vivo effects of pectin-type polysaccharides isolated from crabapples (Malus prunifolia) on inflammatory colitis models	23
Heat resistance of Listeria monocytogenes persistent cells following osmotic stress in cooked pork sausages	23
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	22
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	22
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)	22
Fermented fruits and legumes in Africa: production factors and health benefits	22
Impact of the incorporation of the edible seaweeds Saccharina latissima and Alaria esculenta on the physicochemical, functional and sensory properties of yoghurt	22
Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes	22
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	21
Assessment of the DPP‐IV inhibitory potential of mung bean and adzuki bean protein hydrolysates using enzymatic hydrolysis process: specificity of peptidases and novel peptides	21
Assessing the dietary intake of sensory panellists: implications for workplace nutrition and health	21
Field verification of food quality monitoring in the cold chain by using a laccase time–temperature indicator label	21
Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application	21
Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium	21
Effect of germination time on in vitro extractability, and bioavailability of γ-aminobutyric acid, total phenolic compounds, and antioxidant activity of highland barley bread	21
Inactivation efficacy of intense pulsed light and cold atmospheric plasma on spot-inoculated Escherichia coli on pecan halves	21
Sensory description of gluten‐free bread using rapid sensory methodologies	20
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	20
Development of protein‐rich biscuit utilising lablab bean seed: a sustainable management of underutilised plant protein in Bangladesh	20

Advances and applications in water retention technology for meat and meat products: Status and future research directions	20
Comparison in morphology, structure and functionality of curcumin‐loaded starch nanoparticles fabricated from short, medium and long chain‐length debranched cassava starches	19
Effect of flaxseed lignan on the dynamics of Lactiplantibacillus plantarum and starter cultures in fermented milk	19
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	19
Sorbitol impregnation reduces freeze–thaw damage in potato slices subjected to different freezing methods	19
The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study	19
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	18
The effects of soybeans and its derivatives on oral diseases: a narrative review	18
Stabilisation of groundnut oil with gallic acid and leaf extracts of Lonchocarpus sericeus and Lonchocarpus cyanescens	18
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains	18
Hyperoside improves the growth of Saccharomyces cerevisiae cells under copper stress via decreasing reactive oxygen species	18
Nutritional composition, antioxidant potential, physical characteristics, overall acceptance, and in vitro glycaemic index of cookies fortified with rambutan (Nephelium lappaceum L.) see	18
Preservative effects of cumin (Cuminum cyminum) and black zira (Bunium persicum) essential oil emulsion-based gelatin coating on rainbow trout (Oncorhynchus mykiss)	18
The effects of high‐pressure homogenization, drying pH and propylene glycol on the emulsifying properties of pea protein powder	18
Exploring the antimicrobial potentials and thermal stability of bovine lactoferrin against foodborne pathogens	18
Flavonoids of probiotic fermented plant beverage FH03F: potential antiobesity mechanisms: integrating metabolomics, network pharmacology, and molecular docking	18
	18
Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel	18
The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review	18
Effects and improvements of storage conditions and processing on the bioaccessibility and bioavailability of phytochemicals in fruits and vegetables	18
Issue Information	17
Extraction and characterisation of avocado seed starch (Persea americana Miller) and application in aerogels	17
Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy	17
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	17
In silico bioactivity analysis of peptide fractions derived from brewer's spent grain hydrolysates	17
Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD	17
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria	17
The oxidation of muscle food: past, present and future	17
Educational actions about good manufacturing practices of canned fruits and vegetables for health inspectors: a partnership between university and health surveillance	17
Interaction of α‐lactalbumin with dihydromyricetin and its application in nano‐emulsion	17
Discovery of a new tannin compound as an α‐glucosidase inhibitor from Carya cathayensis Sarg. kernels and its inhibitory kinetics	17
Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality	17
Effects of kombucha bacterial cellulose on wheat dough properties	17
Rapid beef quality detection using spectra pre‐processing methods in electrical impedance spectroscopy and machine learning	17
Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification	17
Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice	17
G0S2 inhibits adipogenesis and unsaturated fatty acid biosynthesis by repressing the expression of SCD in chicken	16
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH	16
Improving the functional properties of rice glutelin: impact of succinic anhydride modification	16
Reliability and validity of the food technology Neophobia scale in a Turkish sample	16
Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing	16
Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten	16
Physicochemical stability of Pickering emulsion stabilised by green tea polysaccharide conjugates‐soy protein isolate complex and its delivery of curcumin	16
Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams	16
Evaluation of acha flour in the production of gluten‐free sourdough cookies	16
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract in vitro	16
Brassica microgreens cabbage (Brassica oleracea), radish (Raphanus sativus) and rocket (Eruca vesicaria) (L.) Cav: application of red‐light emitting diodes lighting during posthar	16
Fast freezing, slow tempering: The key to tuna (Thunnus albacares) quality retention	16
Effect of alkyl‐chain unsaturation on the antioxidant potential of chlorogenic acid derivatives in food and biological systems	16
Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch	16
A systematic review and meta‐analysis of in vitro antibacterial activity of depolymerised polysaccharides	16
A meta‐analysis of the global growth and thermal inactivation parameters of Staphylococcus aureus for dairy products	16
Electrospray application of guava seed oil for shelf life extension of guava fruit	16
Comparison of microwave irradiation and conventional thermal heating on volatile profiles and degree of oxidation in corn oil	15
Soy protein isolate improves the structure, starch retrogradation and water distribution of a Chinese traditional rice/bean food Dousi: towards high low‐temperature storage stability	15
Physicochemical and digestive properties of Lipu taro (Colocasia esculenta (L.) Schott) flour and starch	15
Influence of sand rice (Agriophyllum squarrosum) flour substitution on the physicochemical properties, bioactive activities, and in vitro digestibility of wheat bread	15
Heterocyclic aromatic amines in spiced pork shoulder: content analysis and effects of soy sauce, cooking wine and sugar	15
An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass	15
Issue Information	15
Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?	15
Potential of barley straw pretreated with a lignin inhibitor as an adjunct during beer production	15
Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu	15
Influence of amino acid profile and secondary structure on nutritional and functional properties of Trichilia emetica and Trichilia dregeana protein concentrates	15
Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold st	15
Using ohmic heating to shorten the tempering time for frozen fish	15
Recent trends in food and dietary applications of flaxseed mucilage: a mini review	15
Impact of replacing sugar withStevia rebaudianaBertoni leaves on the physical–chemical and sensory characteristics of gluten‐free and lactose‐free cake	15
Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin	15
Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability	15
A crystallisation protocol designed for the isolation of lycopene from tomato processing by‐products	15
Respiration rate and dry matter loss of soybeans (Glycine max L.) obtained by a dynamic system	15
Industrial verification of egg handling for meal preparation: a case study of professional engagement with application of remote design thinking during the COVID‐19 pandemic	15
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	15
Purification, characterisation and immobilisation of a protease‐resistant α‐galactosidase from Monascus purpureus and its application in removal of raffinose family oligosaccharides	14
Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry	14
Bioinformatics analysis of purified and identified novel bacteriocin‐like inhibitory substances produced by Streptomyces sp.	14
Fabrication of healthier monoglyceride‐based oleogel containing linseed‐sunflower oil and its application as shortening in cake formulation	14
Characterisation of resistant starch from Vigna unguiculata for the development of an oral‐colon delivery agent	14
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	14

Microstructure change and functional characteristic promotion: the structural manipulation of soy protein microparticles through pH	14
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	14
Functional properties and anti‐hyperglycaemia capacity of Satureja essential oil: stabilisation of essential oil in gelatin and physico‐chemical properties characterisation	14
Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin	14
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	14
Enhancing cold tolerance and quality characteristics of Carica papaya Linn through the application of 1‐methylcyclopropene, geranium and lavender oil	14
Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta	14
Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions	14
Exploring the potential applications of biopeptides from seaweeds, insects, and food wastes: mechanisms, utilisation, and industry implications	13
Preparation and evaluation of protein‐based fat substitute on the stuffing properties of Chinese Dumpling	13
Inhibition of aspartic acid on the darkening of fresh wet noodles	13
Enhancement of the physicochemical and in vitro release properties of lutein by gelatin/octenyl succinic anhydride (OSA)‐modified starch composite as vehicles	13
A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion	13
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	13
Effect of microbial fermentation on the quality of soybean meal	13
Extraction and characterisation of cuticular waxes from Physalis peruviana calyx	13
Crude and refined millet bran oil alleviate lipid metabolism disorders, oxidative stress and affect the gut microbiota composition in high‐fat diet‐induced mice	13
In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites	13
Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake	13
Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree	13
Effects of different crop starches on the cooking quality of Chinese dried noodles	13
Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22	13
Effect of fruit by‐products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains	13
Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions	13
Microbial exopolysaccharides: role in functional food engineering and gut‐health management	13
Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage	13
Inhibition of phenolics on the in vitro digestion of noodles from the view of phenolics release	13
Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty	13
An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels	13
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	12
Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocomposites	12
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	12
Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch	12
Edible mushroom bioactives in traditional and in novel foods	12
Formulation, characterisation and sensory evaluation of Bio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite	12
Effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown rice noodles	12
Characterisation of the molecular mechanisms of multiple antibiotic tolerance in growth‐arrested Cronobacter sakazakii under ampicillin exposure	12
Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality	12
Enhanced thermal stability of soy protein particles by a combined treatment of microfluidic homogenisation and preheating	12
Phenolic profiling reveals the metabolite basis of flesh colour and fresh‐cut browning in apple fruit	12
Fermentation reduced the in vitro glycemic index values of probiotic‐rich bean powders	12
Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics	12
Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish	12
Assessing the yield, physicochemical, sensory characteristics, and acceptance of queso fresco added with whey cheese	12
Functional foods and bioactive compounds in the management of neurodegenerative diseases: editorial	12
Structural characterisation, gastrointestinal digestion stability and transepithelial transport study of casein peptide–zinc chelate	12
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	12
Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars	12
Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds	12
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?	12
A novel intelligent film with high stability based on chitosan/sodium alginate and coffee peel anthocyanin for monitoring minced beef freshness	12
Physicochemical, techno‐functional and structural properties of gluten‐free crackers developed from sorghum (Sorghum bicolor (L.)) varieties	12
Sun and convective mild air curing impact on Persian shallot quality changes and sprouting during postharvest storage	12
Effects of high‐temperature cooking soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper	11
Partial hydrolysis of waxy rice starch by maltogenic α‐amylase to regulate its structures, rheological properties and digestibility	11
Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives	11
Inventions on phosphate‐free chemical leavening	11
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	11
Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish	11
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	11
Comparison of transglutaminase and l‐ascorbic acid additives in improving the quality of bread made from sunn pest (Eurygaster integriceps) damaged wheat	11
Comparative study of the functional compounds and antioxidant properties of different cowpea (Vigna unguiculata) leaf cultivars after in vitro digestion	11
Pearl millet protein hydrolysates exhibiting effective in‐vitro antioxidant, antidiabetic and anti‐lipidemic properties as potential functional food ingredient	11
Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein	11
Meta‐analysis: microbial inactivation in milk using pulsed electric field	11
Antibacterial activity and mechanism of a novel bacteriocin produced by Lactiplantibacillus plantarum against Escherichia coli and Staphylococcus aureus	11
The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans	11
The correlation between nutritional and health potential and antioxidant properties of raw edible oils from cultivated and wild plants	11
Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil	11
Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets	11
Fermented coconut jelly as a probiotic vehicle, physicochemical and microbiology characterisation during an in vitro digestion	11
Structural characterisation of two polysaccharides from white common bean (Phaseolus vulgaris L.) and the application in microencapsulation of probiotics	11
Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption	11
Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage process	11
Influence of sanxan on the quality of salt‐free frozen‐cooked wheat noodles during freeze–thaw cycles	11
Thermal transitions and microstructure of starch‐apple pomace‐based systems	11
Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham	11
Pleurotus geesteranus mycelium proteins: physicochemical and functional properties	10
Update on the global prevalence and severity of kiwifruit allergy: a scoping review	10
Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour	10
Effect of spray‐dried pomegranate peel polyphenols on the inhibition of lipid oxidation	10
Novel application of pineapple peel pectin extract film as active edible coating on quality of dried pineapple	10
Effect of the use of sweet potato or chayote tuber starch hydrogels on the physical properties of oleogel‐in‐hydrogel (bigels) systems	10
Bioprocess and biotechnology as a tool for sustainability challenges in food and nutrition	10
Development of a synbiotic spray‐dried tamarillo (Chyphomandra betacea) beverage, in vitro antioxidant activity and simulated gastrointestinal resistance evaluation	10
Effect of spray‐drying or freeze‐drying on the physicochemical parameters, antioxidant activity, and volatile components of craft beer	10
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	10
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	10
Identification of β‐casein phenotypes (A1/A2) in the milk of the Indian Jersey crossbreed bovine using the high‐resolution accurate mass spectrometer	10
Dietary fibre concentrates from avocado and mango by‐products; antioxidant capacity and polyphenols evaluation by HPLC‐IDA‐EPI‐MS	10
Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production	10
Physical properties of cocoa butter: effect of sucrose esters on oil migration	10
Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application	10
Influence of rare sugar syrup on quality attributes and acceptability of bread	10
Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch	10