International Journal of Food Science and Technology

Article	Citations
Correction to: Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability	148
Understanding the antihepatocarcinogenic activity of typical flavonoids from Citri Reticulatae pericarpium and their mechanism via HepG2 cells apoptosis experiment and molecular docking	100
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	88
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	71
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	68
Improving the antioxidant activity of yogurt through black and green tea supplementation	62
Fried food intake and sleep quality: the mediating role of acrylamide and a preliminary exploration of underlying mechanisms	62
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	61
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm ( Borassus flabellifer ) residues for prolonging the shel	59
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains	59
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	58
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)	57
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	56
Effects of damaged starch on the rheological properties of starch–gluten dough	55
Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin	53
Alternative proteins as fish meal substitution in diets for largemouth bass ( Micropterus salmoides ): a mini review	53
In vitro and in vivo effects of pectin-type polysaccharides isolated from crabapples ( Malus prunifolia	51
Effect of food processing on the immunoreactivity of gliadin	51
Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste	49
Structural alterations and property improvements of corn bracts insoluble dietary fibre via various modification methods: microwave, ultrasound, enzymati	48
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	44
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	43
Co-encapsulation of vitamin D₃ and folic acid in anhydrous milk fat solid lipid nanoparticles via a solvent-free double emulsion method: enhanced stability, controlled release, and gastrointestinal pr	43
Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and phy	41
Effect of high-voltage electrostatic field combined with composite preservatives on quality changes in rainbow trout during ice-temperature storage	41

Next-generation non-thermal technologies for sustainable postharvest preservation: a five-dimensional evaluation framework for climate-smart food systems	41
Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf-life of bell pepper ( Capsicum annuum L.) during cold storage	41
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	39
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	39
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	39
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract	39
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	39
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	37
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	35
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	35
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	35
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against	34
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	34
Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium	34
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	34
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	34
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	33
Using ohmic heating to shorten the tempering time for frozen fish	33
Comparative studies on the stabilisation of whey protein dispersions by using various polysaccharides: used to improve the stability of liquid inflammatory bowel disease formula food for special medic	33
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	32
Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties	32
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	31
Proteomic profiling reveals the role of green tea polyphenols–iron oxide–chitosan nanoparticles in colorectal cancer therapy via MAPK/metabolic pathway m	31
Technologies to decontaminate aflatoxins in foods: a review	31
Research of Maillard reaction and stability of liquid infant formulas during storage	30
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria	30
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	30
An engineering approach to the 3D printing of K‐Carrageenan /konjac glucomannan hydrogels	30
Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi	30
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	30
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of sliced Omega-3-rich mortadella	29
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	29
Comparative study on the effects of conventional and emerging sesame oil production methods on oil quality and protein isolate functionality	29
Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish	29
Antifungal activity of surfactin produced by Bacillus subtilis against phytopathogenic fungi in apple and strawberry: an in vitro and in vivo study	29
Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives	29
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	29
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products	29
Inactivation efficacy of intense pulsed light and cold atmospheric plasma on spot-inoculated Escherichia coli on pecan halves	28
Nanoencapsulation in functional foods: improving delivery, stability, and sustainability of bioactive compounds	28
Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food developmen	28
Issue Information	27
Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)	27
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A bibliometric review of progress and trends in food factory design research	27
Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study	27
Recent developments shaping the future of antimicrobial edible food packaging: a review	27
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality	27
Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry ( Vaccinium meridionale ) juice by freeze–drying	26
Physicochemical properties of the sesame paste produced by a novel process technology—ball milling	26

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	26
Future foods based on cereals and pulses: innovative technologies and products	26
Calcium lactate efficiently induces production of bacillomycin D in Bacillus subtilis NS ‐174 and inhibition of spore germ	26
Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling	26
Fabrication of grains from bioprocessed nutri‐cereal flours: assessment of cooking profile, phytochemical composition, secondary protein fractions and structural characteristics	26
Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages	25
Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food - why this makes sense?	25
Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties	25
Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread ( p	25
Valorisation of cold plasma-treated onion skin waste in chocolate production	25
The content and distribution pattern of chemicals and bioactive compounds of triticale grains	25
Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten-free flour blends	25
Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects	25
Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing	24
Isolation and characterisation of Enterococcus faecium from camel milk and its potential use for value addition of functional yoghurt	24
Use of fermented sprouted mung bean ( Vigna radiata ) containing protective starter culture LAB to pro	24
Inventions on keeping properties and non‐reactive ingredients in chemical leavening	24
Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies	24
Analysis of volatile compounds contributing to distinctive odour of silver carp ( Hypophthalmichthys molitrix ) surimi	24
Effect of dielectric barrier discharge cold plasma treatment on the nutritional quality of ground pistachios	24
Effect of germination on purple wheat functionality and starch hydrolysis in bread	24
Production and characterisation of microfluidized olive powder	24
Understanding starch digestibility of rice: a study in white rice	24
Analysing the challenges to sustainable food grain storage management: a path to food security in emerging nations	24
Functional enrichment of dried fettuccine noodles through apricot kernel flour addition	24
Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour	23
Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods	23
Metabolomic insights into tubers and tuber-based foods: post-harvest storage and thermal processing: a review	23
Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical, and sensory parameters	23
Inhibitory effect of naringenin on N ε ‐(carboxymethyl) lysine during cooking of meatballs	23
Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage	23
Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments	23
Synergistic pH-shift and heat treatment for the recovery of protein isolates from ham processing brine: evaluation of protein ingredient quality, structure, and functional properties	23
A comparison of blueberry polyphenols bioaccessibility in whey and pea proteins complexes and the impact of protein conformational changes on it	23
Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate	23
Conformational changes and functional properties of soy lipophilic protein‐epicatechin complexes formed by non‐covalent interaction	23
Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage	23
Cold atmospheric plasma pretreatment on the extraction of bioactive compounds from Scutellaria baicalensis Georgi	22
Lycopene and β-carotene thermal degradation kinetics and colour-antioxidant changes in gac (Momordica cochinchinensis) fruit aril paste	22
Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties	22
Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin	22
Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine	22
Biofunctional properties of peptides from plum, wolfberry, and jujube seed protein isolates: potential for health and food applications	22
Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide	22
Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage	22
Cyanobacterial phycocyanin: an emerging green biomolecule with antioxidant activities and potential health benefits	22
Food loss and waste reduction by using Industry 4.0 technologies: examples of promising strategies	22
Enhancement of oleaster ( Elaeagnus angustifolia L .) flour properties via instant controlled pressure drop (DIC) technique	22
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit ( Artocarpus heterophyllus ) flesh	22
The effect of core oil on the encapsulation efficiency and mechanical properties of microcapsules prepared using complex coacervation followed by spray drying/coating	22
Limes physiological fruit drop extracts were incorporated into active packaging film for strawberry preservation	22
The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments	22
Characteristics of tamarind kernel powder and its effect on surimi gel from threadfin bream	21
Lipidomic profiling and skincare potential of rice bran fermented by Lacticaseibacillus casei M8 and yeast	21
Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic prof	21
Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts	21
Characterisation of malted milk powders enriched with bioactive compounds by germinated rice, maize, and green gram	21
Silica-supported ionic liquid-based dispersive microextraction of grapefruit peel flavonoid (hesperidin) and assessment of its antioxidant activities	21
Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar	21
Effect of phage and rhamnolipid on Salmonella Infantis biofilm removal and biological control of phage on food deterioration	21
Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation	21
Aqueous two‐phase anthocyanins partitioning from açai – laboratory scale‐up	21
Antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifunctional bioact	21
Exploring the deciphering properties of Cyamopsis tetragonoloba: its food application, feasibility, and future aspects	21
Betaine activates the Nrf2-Keap1-ARE pathway by increasing the methylation level of Keap1 DNA promoter	21
Trend analysis of sustainability claims in meat and dairy product launches (2004–2023): a case study of the UK, the USA, and China	21
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Turn‐key research in food processing and manufacturing for reducing the impact of climate change	20
The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads	20
Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice	20
Issue Information	20
Mushroom‐based biocatalysts for the synthesis of aroma and flavours from exogenous organic molecules: a review of two decades	20
Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp ( Harpiosquilla raphidea ) during the iced st	20
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	20
Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions	20
The influence of pectinase treatments on the characteristics of pre-treated and lyophilised sunflower meal-whey blends	20
Application of dry fractional crystallisation on High‐Oleic Low‐Palmitic red palm super olein production	20
Antifungal features and properties of Pickering emulsion coating from alginate/lemongrass oil/cellulose nanofibers	20
The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein	20
Antioxidant and antibacterial activities of indigenous plant leaf ethanolic extracts and their use for extending the shelf‐life of Nile tilapia ( Oreochromis niloticus	20

Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins	20
Quality enhancement of sweet potato puree oat mixed-grain noodles based on curdlan: recommended addition level and mechanism	20
Comparative study on the quality characteristics of wheat-based broken rice noodles from different rice varieties	20
Influence of cellulose and pectin on anisotropic texture of high-moisture meat analogue from soy protein isolate	20
Understanding starch digestibility of rice: a study in brown rice	20
Gelatin/calcium‐caseinate films loaded with petitgrain essential oil for sustainable food packaging	19
Prediction of tomato postharvest quality using artificial neural networks: a case study on edible coating treatments	19
Action of structural proteins in textural deterioration of grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage	19
Optimisation of fish gelatin and red pitaya peel powder edible film production	19
Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities	19
The effect of chitosan coatings enriched with garlic extract and coriander essential oil on the shelf life of rainbow trout ( Oncorhynchus mykiss ) fille	19
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	19
Health-promoting effects of Thai curry pastes and rice dishes following simulated gastrointestinal digestion: insights into antioxidants, tyrosinase enzyme inhibition, and anti-inflammatory properties	19
Effect of traditional and novel processing technologies on the thermo-pasting, microstructural, nutritional, and antioxidant properties of finger millet and Bambara groundnut flours	19
Recent progress in metabolomics research: insights into fruit metabolome, harvesting techniques and health-promoting bioactives	19
Extraction of flavonoids from durian ( Durio zibethinus ) fruit rinds and evaluation of their antioxidant, antidiabetic and anticancer properties	19
Probing into the mechanism of adding tussah pupa powder to improve the deterioration of a pork batter emulsified gel	19
Exploring the role of plant-based proteins in reducing tea astringency: review	19
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	19
Improving preservation effect on grass carp of film made from peach gum with the addition of chitosan for structural fusion and physical property changes	19
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	19
Magnetic field improves the quality of frozen tilapia fillets by decreasing the ice crystals during freezing process	19
Perspectives on production factors, health benefits, safety, and prospects of African fermented cereals and vegetables: a review	18
Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers	18
Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment	18
From forest to fork: a systematic review of mushroom-based meat analogues	18
Stearic acid enhanced starch nanocrystal integration in cassava starch film	18
Insights into the antibacterial mechanism of ozone water combined with tea polyphenols against Shewanella putrefaciens : membrane disruption and oxidativ	18
Influence of microwave treatments on viability and vitality of wine‐origin microorganisms	18
Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability	18
Recent processing of peanut protein in food industry: a molecular structure perspective	18
Development of functional fermented goat milk using potential probiotic culture with enhanced sensory and bioactive properties	18
Effect of soil type on some composition parameters of Vitis vinifera L. cv. Nero d'Avola grapes at different stages of ripening	18
Nutritional, Antioxidant, and Sensory Characteristics of Pan Bread Fortified with Fermented Freeze-Dried Fenugreek Leaves Powder	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
Study on antioxidant activity of wheat bran extract microcapsules in vitro and in vivo	18
Effects of different packaging method on oxidation stability and tenderness of chicken breast injected with different types of kiwifruit during storage	17
Study on macadamia oil body emulsion particulate gels and filled gels: comparison of rheology, storage stability, and oxidative stability	17
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	17
Adding cricket ( Gryllus assimilis ) flour in hybrid beef patties: physicochemical, technological and sensory challenges	17
Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims	17
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Impact of chemical and rheological properties on 3D printability and starch digestibility of potato pastes from different cultivars	17
Microalgae: impacts of different culture media on the macromolecular and antioxidant properties of spirulina ( Arthrospira platensis ) biomass	17
Fatty acid distillation residues from rice oil bran refining as a source of phytochemicals	17
Special issue on “green chemistry in food processing”	17
Development of sugar-free functional maize extrudates enriched with spirulina and Peruvian carob fruit	17
Orally disintegrating films based on sodium alginate as a carrier vehicle for vitamin C	17
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Effects of different extraction methods on the structure and function of blackberry seed polysaccharides	17
Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu	17
High pressure–combined calcium lactate treatment improves colour stability in yaks due to changes in myoglobin and muscle microstructure	17
Effect of sorbitol on stabilisation of gardenia blue and food 2D/3D printing	17
Exploring hotness and pungent odour thresholds among three groups of Thai chilli users	17
Assessing the viability of producing nixtamalised foods through additive manufacturing and rheological analysis	17
How can food frequency questionnaire evaluate the intake of processed foods with added emulsifiers? A pilot study	17
Low-eGl sweet dumplings: the role of HMT red small bean flour and glutinous rice flour in improving starch structure	17
Issue Information	17
Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties	17
Investigating the effects of default nudges, message context, content, and framing on consumer purchase intentions of plant-based meat	17
Bioactive lipid-enriched concentrates from squid discards by one-step and two-step extractions with non-halogenated solvents	17
Exploring the potential of cold plasma in Optimising quality and boosting antioxidant defence in fresh-cut bamboo shoots	17
Fermentative extraction of phenolic compounds from unripe areca nuts by solid‐state fermentation using newly isolated Rhizopus orizae MW538932	17
Evaluation of honey authenticity in Thailand by analysis of carbon stable isotope ratio using elemental analyser coupled to isotope ratio mass spectrometry and cavity ring‐down spectrometry	17
Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs	16
Colorimetric hydrogel indicators based on polyvinyl alcohol/sodium alginate for visual food spoilage monitoring	16
Evaluation of the antioxidant activity during sequential hydrolysis of collagenous extracts from jumbo squid ( Dosidicus gigas ) according to the degree	16
Effect of larval instar and post-harvest treatments on heavy metals in BSFL and frass reared on commercial food waste streams	16
Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics	16
Agri-food by-products to fortify a fish-based food: a new approach to balance pro and cons of recycling	16
Development of sodium caseinate/guar gum sheet biodegradable films with Alhagi graecorum extract for burger preservation	16
The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides ( Weissella confusa W‐16 strain) complex	16
Characterisation of finger millet (Eleusine coracana) starch isolated by conventional and ultrasound-assisted starch isolation methods	16
Repurposing chicken eggshell waste as nutraceuticals: improvement of biomarkers in protein-malnourished rats	16
Improved ability of liposomes to encapsulate ascorbic acid via coating with xanthan gum	16
Effects of β-glucanase on the dough and powder properties of highland barley–wheat blended dough	16
Valourisation of Refosco grape pomace: exploring its antioxidant, antimicrobial, and antiadhesive properties	16
The role of food science and technology in navigating the health issues of ultra-processed foods	16
Recent advance in the biological activity of chlorogenic acid and its application in food industry	16
Application of novel extraction technologies for valorisation of food by‐products and waste for utilising in functional food product development: Editorial	16
High moisture extrusion of meat analogues using mung bean (Vigna radiata L.) protein and flour blends: investigations on morphology, texture and rheology	16
Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas	16
The effect of different cooking methods and simulated in vitro digestion on the bioaccessibility of phenolic content and antioxidants in Turkish artichokes	16
The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds	16
Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications	15
Harnessing volatile compounds combinations for enhancing microbial safety of vacuum-packaged Dama dama meat throughout shelf life	15
Exploring the therapeutic potential of barley grain in type 2 diabetes management: a review	15
Isolation and identification of key bitter substances in Chrysanthemum morifolium (Chuju) and their interaction mechanism with bitter taste receptors usi	15
Effects of starch gelatinisation and water migration on the hardness of parboiled rice	15
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils	15
The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch‐	15
A review of biomedical applications of cellulose and starch: properties, modifications, and prospects	15
Characterisation of hyaluronic acid‐curcumin‐cellulose nanofibre composite film and application in egg preservation	15
Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production	15
Meta‐analysis: Microbial inactivation in milk using high‐pressure processing ( HPP )	15