International Journal of Food Science and Technology

Article	Citations
Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice	84
A review of varietal change in roots, tubers and bananas: consumer preferences and other drivers of adoption and implications for breeding	82
A review of root, tuber and banana crops in developing countries: past, present and future	68
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review	67
Consumer perceptions of insect consumption: a review of western research since 2015	53
Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review	52
Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles	52
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review	51
A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring	47
Hempseed as a nutritious and healthy human food or animal feed source: a review	44
A review on novel non‐thermal food processing techniques for mycotoxin reduction	44
Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review	44
Recent advances in fishy odour in aquatic fish products, from formation to control	42
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review	41
Teff (Eragrostis tef) processing, utilization and future opportunities: a review	38
Product appropriateness, willingness to try and perceived risks of foods containing insect protein powder: A survey of U.S. consumers	37
Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film	37
Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes	36
Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality	34
Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health	32
Foodborne outbreaks of microbial infection from fresh produce in Europe and North America: a systematic review of data from this millennium	32
Gelatin extraction from fish waste and potential applications in food sector	32
Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates	32
Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors	32
The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit	31

Release properties of cinnamaldehyde loaded by montmorillonite in chitosan‐based antibacterial food packaging	30
Advances in green synthesis of selenium nanoparticles and their application in food packaging	30
An interdisciplinary and participatory methodology to improve user acceptability of root, tuber and banana varieties	30
Fabrication of chitosan nanoparticles incorporated with Pistaciaatlantica subsp. kurdica hulls’ essential oil as a potential antifungal preservative against strawberry grey mould	30
Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha	30
Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds	29
Role of phenolic acid, tannins, stilbenes, lignans and flavonoids in human health – a review	28
Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates	28
Valorisation of food wastes to produce natural pigments using non‐thermal novel extraction methods: a review	27
Improving storage property of wheat bran by steam explosion	27
Consumption of processed red meat and its impact on human health: A review	27
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review	27
From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria	26
Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes	26
Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview	26
Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification	26
The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review	26
Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels	26
The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish	26
Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)	25
Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition	25
Inulin added electrospun composite nanofibres by electrospinning for the encapsulation of probiotics: characterisation and assessment of viability during storage and simulated gastrointestinal digesti	25
Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products	25
Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life	25
Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives	25
Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity	24
Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff (Eragrostis tef) during different thermal processing methods	24
Bioactive components, physicochemical and starch characteristics of different parts of lotus (Nelumbo nucifera Gaertn.) plant: a review	24
Integrating end‐user preferences into breeding programmes for roots, tubers and bananas	24
Coated alginate–chitosan particles to improve the stability of probiotic yeast	24
A review on 3D printable food materials: types and development trends	24
Structural and rheological properties of medium‐chain triacylglyceride oleogels	24
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding	24
Probiotics as potential detoxification tools for mitigation of pesticides: a mini review	24
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels	24
Advances in the in vitro digestion and fermentation of polysaccharides	24
Nano eggshell calcium enhanced gel properties of Nemipterus virgatus surimi sausage: gel strength, water retention and microstructure	23
Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating	23
Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature	23
Functional compounds in dragon fruit peels and their potential health benefits: a review	23
Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality	23
Soy protein isolate: an overview on foaming properties and air–liquid interface	22
Effect of high‐pressure treatment on the quality of prepared chicken breast	22
High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective	22
Inactivation efficacy of plasma‐activated water: influence of plasma treatment time, exposure time and bacterial species	22
Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef	22
Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity	22
Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under in vitro fermentation	22
Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure	22
Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple	22

Peanut protein – an underutilised by‐product with great potential: a review	22
Purification and characterisation of α‐glucosidase inhibitory peptides from defatted camellia seed cake	21
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage	21
Cold atmospheric‐pressure plasma treatment of turmeric powder: microbial load, essential oil profile, bioactivity and microstructure analyses	21
Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review	21
Cellular antioxidant effect of bioactive peptides and molecular mechanisms underlying: beyond chemical properties	21
Mechanisms of breakdown of Haematococcus pluvialis cell wall by ionic liquids, hydrochloric acid and multi‐enzyme treatment	21
Gliadin/amidated pectin core–shell nanoparticles for stabilisation of Pickering emulsion	21
Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite	21
The competitive release kinetics and synergistic antibacterial characteristics of tea polyphenols/ε‐poly‐l‐lysine hydrochloride core–shell microcapsules against Shewanella putrefaciens	21
Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics	21
Study of the incorporation of native and microencapsulated chia seed oil on pasta properties	21
Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation	20
Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier	20
The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview	20
Comparative metabolite profiling of raw milk from subclinical and clinical mastitis cows using 1H‐NMR combined with chemometric analysis	20
The East African highland cooking bananas ‘Matooke’ preferences of farmers and traders: Implications for variety development	20
Manipulating effects of fruits and vegetables on gut microbiota – a critical review	20
End‐user preferences for pounded yam and implications for food product profile development	20
Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers	20
Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS	20
Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review	19
Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review	19
Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat	19
In vivo and in vitro antifungal effect of fungal chitosan nanocomposite edible coating against strawberry phytopathogenic fungi	19
Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage	19
Effects of direct current magnetic field treatment time on the properties of pork myofibrillar protein	19
A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches	19
Valorisation of olive oil pomace extracts for a functional pear beverage formulation	19
Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies	19
Inulin fructans – food applications and alternative plant sources: a review	19
Phytochemicals and bioactivities of Goji (Lycium barbarum L. and Lycium chinense Mill.) leaves and their potential applications in the food industry: a review	19
Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits	19
Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue	19
Dietary whole Goji berry (Lycium barbarum) intake improves colonic barrier function by altering gut microbiota composition in mice	19
Development of cellulose nanofibrils reinforced polyvinyl alcohol films incorporated with alizarin for intelligent food packaging	19
Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed	19
Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life	18
Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective	18
Suitability of low‐field nuclear magnetic resonance (LF‐NMR) combining with back propagation artificial neural network (BP‐ANN) to predict printability of polysaccharide hydrogels 3D printing	18
Textural quality of sweet dumpling: effect of germination of waxy rice	18
A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds	18
A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation	18
CuO nanoparticles/Indonesian cedarwood essential oil‐loaded chitosan coating film: characterisation and antifungal improvement against Penicillium spp.	18
The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks	18
Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide	18
Post‐harvest physiological deterioration in several cassava genotypes over sequential harvests and effect of pruning prior to harvest	18
Highly effective inactivation of anti‐nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment	18
Glycaemic response of pseudocereal‐based gluten‐free food products: a review	17
Fish processing waste: a novel source of non‐conventional functional proteins	17
Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase	17
A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch	17
Functionality of different probiotic strains embedded in citrus pectin based edible films	17
Development of starch‐based peelable coating for edible packaging	17
Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils	17
Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain	17
Recovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction	17
Effect of different soaking and germination methods on bioactive compounds of germinated brown rice	17
Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae	17
Boiled yam end‐user preferences and implications for trait evaluation	17
Dietary polysaccharide from Mung bean [Vigna radiate (Linn.) Wilczek] skin modulates gut microbiota and short‐chain fatty acids in mice	17
Mechanism of interactions between egg protein–derived tri‐peptides and cellular membrane by molecular dynamic simulation and isothermal titration calorimetry	17
Phenolic composition, antioxidant and cytoprotective effects of aqueous‐methanol extract from Anneslea fragrans leaves as affected by drying methods	17
Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate	16
Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?	16
Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars	16
Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration	16
Improved solubility of proteins from white and red clover – inhibition of redox enzymes	16
Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases	16
Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf‐life of striped catf	16
In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate	16
Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds	16
Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases	16
Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation	16
Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.	16
Physicochemical properties and bioactivity of polysaccharides from Sargassum pallidum by fractional ethanol precipitation	16
Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions	16
Rye secalin characterisation and use to improve zein‐based film performance	16
Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace	16
Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock	16

Extremophile microalgae as feedstock for high‐value carotenoids: A review	16
Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems	16
Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice	16
Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp	16
Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products	15
Effects of high‐intensity ultrasound treatment on physiochemical properties of caseins‐cyanidin‐3‐galactoside conjugates	15
In vivo anti‐hypertensive effect of peptides from egg white and its molecular mechanism with ACE	15
Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures	15
The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review	15
Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples	15
Encapsulation and characterisation of grape seed proanthocyanidin extract using sodium alginate and different cellulose derivatives	15
Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β‐glucan mixtures	15
Importance of not skipping breakfast: a review	15
Influence of wax type on characteristics of oleogels from camellia oil and medium chain triglycerides	15
Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil	15
Anti‐inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Dictyophora indusiata) as functional health promoting food ingredients	15
Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties	15
Meat safety and quality: a biological approach	15
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi	15
Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions	15
Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process	15
Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat	15
Antibiofilm effects of pomegranate peel extracts against B. cereus, B. subtilis, and E. faecalis	15
Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks	15
Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening	15
Reviewing the effects of vacuum frying on frying medium and fried foods properties	15
Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content	15
Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation	15
Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom	15
A comparative study on the structural and functional properties of water‐soluble and alkali‐soluble dietary fibres from rice bran after hot‐water, ultrasound, hydrolysis by cellulase, and combined pre	15
Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation	15
Advanced extraction techniques for Berberis species phytochemicals: A review	15
Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin	15
King Boletus mushroom‐derived bioactive protein hydrolysate: characterisation, antioxidant, ACE inhibitory and cytotoxic activities	15
Development of innovative clean label emulsions stabilized by vegetable proteins	15
Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems	15
Seed composition of non‐industrial hemp (Cannabis sativa L.) varieties from four regions in northern Morocco	15
Anti‐hyperglycaemic effects of Burdock (Arctium lappa L.) leaf flavonoids through inhibiting α‐amylase and α‐glucosidase	14
Four phenolic acids from purple sweet potato and their effects on physicochemical, digestive and structural characteristics of starch	14
Sodium reduction technologies applied to bread products and their impact on sensory properties: a review	14
Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi	14
Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application	14
Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour	14
Effect of an exogenous strigolactone GR24 on the antioxidant capacity and quality deterioration in postharvest sweet orange fruit stored at ambient temperature	14
The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing	14
Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium	14
Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps	14
Active/smart carboxymethyl cellulose‐polyvinyl alcohol composite films containing rose petal extract for fish packaging	14
Pleurotusostreatus and Agaricus subrufescens: investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial	14
Microbial exopolysaccharides: role in functional food engineering and gut‐health management	14
Edible packaging from hydroxypropyl thermoplastic cassava starch, agar and maltodextrin blends produced by cast extrusion	14
Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef	14
Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie	14
Phytochemical bioaccessibility and in vitro antidiabetic effects of Chinese sumac (Rhus chinensis Mill.) fruits after a simulated digestion: insights into the mechanisms with molecular d	14
Effect of storage conditions on the quality of frozen steamed bread	14
Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders	14
Recent advances in gelatine and chitosan complex material for practical food preservation application	14
Effect of encapsulation methods and materials on the survival and viability of Lactobacillus acidophilus: A review	14
The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders	14
How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes?	14
Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour	13
Biofortification with selenium and lithium improves nutraceutical properties of major winery grapes in the Midwestern United States	13
Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate	13
Anthocyanin: a review of plant sources, extraction, stability, content determination and modifications	13
Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35	13
Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate	13
End‐user preferences for plantain food products in Nigeria and implications for genetic improvement	13
Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough	13
Effects of food gums and pre‐drying on fat content of fabricated fried chips	13
Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice	13
Quality of different rice cultivars and factors influencing consumer willingness‐to‐purchase rice	13
Innovations and applications of 3‐D printing in food sector	13
Cyanogenic, carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT, Colombia	13
Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie	13
sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours	13
Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack	13
Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles	13
Gum acacia/pectin/pullulan‐based edible film for food packaging application to improve the shelf‐life of ivy gourd	13
Application of biopreservatives in meat preservation: a review	13
Antioxidant activity and stability of α‐tocopherol, resveratrol and epigallocatechin‐3‐gallate in mixture and complexation with bovine serum albumin	13
Pulsed electric fields‐ and ultrasound‐assisted green extraction of valuable compounds from Origanum vulgare L. and Thymus serpyllum L.	13
Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea	13
Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread	13
Metabolomics analysis of growth inhibition of Lactobacillus plantarum under ethanol stress	13
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films	13
Extraction, physicochemical characterisation, and bioactive properties of ink melanin from cuttlefish (Sepiaesculenta)	13
Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties	13
Analytical approaches of meat authentication in food	13
Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species	13
Advances in radio frequency pasteurisation equipment for liquid foods: a review	13
Comparison of lignans and phenolic acids in different varieties of germinated flaxseed (Linum usitatissimum L.)	13
Effect of drying techniques on quality and sensory properties of tropical fruits	13
Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382	13
Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations	13
Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique	12