Food Science and Technology International

Article	Citations
Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage	18
Valorization of persimmon fruit ( Diospyrus kaki ) waste as a source of carotenoids	16
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment	16
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and di	14
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis	14
Effect of ultra violet (UV-C) and cold storage on orange juice quality	13
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	12
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage	11
Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati	11
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut (Cocos nucifera var. aurantiaca) water compared to minimal and thermal processing	11
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica)	10
Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics	10
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread	9
Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying	9
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties	9
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach	9
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose	9
Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestris L. var. esculenta) during the storage	9
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	9
Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein–maltodextrin matrix and its potential to extend the shelf life of meatballs	9
Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut	9
Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation	9
Microbial safety and quality indicators of UV-treated tropical fruit beverages	8
Development of an exposure assessment industrial model for Bacillus cereus in rice matrix containing insect chitosan	8
The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh “Angelino” plums	8

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots	8
Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation	8
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper	7
Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides	7
Effect of corn silk powder on the baking and quality dynamics of muffins	7
Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil	7
Development of technology for producing wheat bread enriched with soy ingredient	7
Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins	7
Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma	7
Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating	7
Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques	7
Corrigendum to “Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger”	7
Four-dimensional food printing: A revolutionary approach to next-generation foods	6
Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage	6
Enhanced H2S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage	6
Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates	6
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis	6
Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.)	6
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing	6
Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties	6
Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics	6
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup	5
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica	5
Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy	5
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours	5
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging	5
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies	5
Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices	5
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	5
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia	5
Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation	5
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.)	5
Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties	4
Cold plasma technology: An insight on its disinfection efficiency of various food systems	4
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	4
Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes	4
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	4
Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus	4
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin	4
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice	4
Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere	4
Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage	4
Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles	4
Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread	4
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria	4
Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour	4
Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation	4
Bread preparation by partial replacement of wheat by germinated sorghum	4
Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions	4
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	4

Technological properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice processing by-products	3
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam	3
Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing	3
The effect of crisping, misting, and storage temperature on the survival or growth of Listeria monocytogenes and natural psychrotrophic bacteria on romaine lettuce	3
Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage	3
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene	3
Effect of silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake	3
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse	3
Optimization of the extrusion parameters for the production of lentil–quinoa extrudates enriched with pumpkin	3
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution	3
Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry	3
Growth and survival of Listeria monocytogenes during the manufacture and storage of artisanal kefir	3
Apple peel flour instead of sugar in sponge cake: Nutritional, sensory, physical, and microbiological evaluation	3
Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables	3
Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products	3
Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides	3
Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus	3
Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei)	3
Assessment of physicochemical parameters, bioactive compounds, biological activities, and nutritional value of the most two commercialized pollen types of date palm (Phoenix dactylifera L.) in	3
Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage	3
Effect of ultrasound pretreatment and soaking time on Quinoa malting	3
Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence	3
Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi	3
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat	3
Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork	3
Comparison of modelling approaches for the prediction of kinetic growth parameters of Pseudomonas spp. in oyster mushroom (Pleurotus ostreatus)	3
The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit	3
Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage	3
Antibacterial, bacteriolytic, and antibiofilm activities of the essential oil of temu giring (Curcuma heyneana Val.) against foodborne pathogens	2
Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream	2
Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging	2
The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpa L.)	2
Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying	2
Microencapsulation of steroidal saponins from agave sap concentrate using different carriers in spray drying	2
Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix	2
Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric (Curcuma longa Linn.) beverage	2
Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder	2
Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis	2
Blending as a sample preparation protocol for mitigating intra- and inter-fruit heterogeneity in sensory analysis of sweetness and acidity in tomatoes	2
Eradication of multiple-species biofilms from food industrial and domestic surfaces using essential oils	2
Production of ostrich meat pâtés: Design of a food safety management system	2
The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.)	2
Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection	2
Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate	2
Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs	2
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets	2
Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat	2
Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour	2
Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation	2
Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice	2
Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle	2
Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder	2
A research note: Effect of Hofmeister salts on meat iridescence in cooked pork	2
Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita)	2
Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity	2
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt	2
Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool	2
Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods	2
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave	2
The effects of packaging type and storage temperature on some of UHT milk quality indexes	2
Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation	2
Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram	2
Antimicrobial effect of dried koruk ( Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte	2
Effect of ultrasound processing on rheological properties and color of green food products	2
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance	2
Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice	2
Exploring the antioxidant and antimicrobial efficacy of ethanolic extract of Terminalia arjuna in meat batter	2
Optimization of process conditions for effective ohmic heating of greater lizardfish (saurida tumbil) sausage via response surface methodology	2
Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams	2
Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption	2
Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment	2
Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese	1
Physical, morphological and storage stability of clove oil nanoemulsion based delivery system	1
Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.)	1
Evaluation of packaging systems with O2-absorbers on quality of minimally processed soybean sprouts	1
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ	1
Utility of heating pattern with variable air temperature in drying; effects on drying time, energy consumption, and product quality	1
Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate	1
Pulsed Ultraviolet Light Decontamination of Meat Conveyor Surfaces	1
Physiological and fermentative performance of non-Saccharomyces yeasts isolated from kombucha for beer production	1

Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce	1
Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid	1
Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology	1
Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillu	1
Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour	1
Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger	1
The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat	1
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy	1
Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production	1
Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads	1
Purine nucleosidase (PNase) activity, probiotics potential, and food applicability of a newly-isolated Levilactobacillus brevis LAB42	1
Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects	1
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes	1
Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing	1
Accessing the biotechnological potential of a novel isolated microalga from a semi-arid region of Brazil	1
Effect of lairage time on stress in dromedary camels “Camelus dromedarius” from the El-Oued region (Algeria) and its impact on meat quality	1
An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality	1
Nutritional quality traits of Mediterranean mussels (Mytilus galloprovincialis): A sustainable aquatic food product available on Italian market all year round	1
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough	1
Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)	1
Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice	1
Preservation of strawberries using jellyfish gelatin-based biodegradable films and coatings under refrigerated storage	1
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation	1
Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour	1
Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets	1
Identification of common cricket (Acheta domesticus) proteins, extracted by acid and alkaline methods	1
Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages	1
Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour	1
The effects of quinoa and okra incorporation on the quality of diet cake	1
Functional properties and sensory profile of coffee prepared by different brewing methods	1
Ultrasonication and thermosonication applied in the processing of jalapeno pepper ( Capsicum annuum var. annuum ) sauce	1
Antibacterial ZnO@CeO2 nanocrystals: Prospective material for control of foodborne pathogens	1
Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat	1
Improvement of probiotic viability through the design of novel biomaterials using coffee pulp wastes and Lactobacillus rhamnosus	1
Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations	1
Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects	1
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours	1
Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials	1
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice	1
Physicochemical characterization, bioactive compounds, and antioxidant activity of the wild berry Ribes magellanicum	1
Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments	1
Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion	1
Extraction and characterization of arabinoxylans obtained from nixtamalized brewers’ spent grains	1
Phytochemical screening and antibacterial assessment of two macroalgae Ulva papenfussi and Ulva nematoidea (Chlorophyta) against the bacterium Vibrio parahaemolyticus	1