Food Science and Technology International

Article	Citations
Technological properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice processing by-products	28
Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice	21
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.)	19
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy	18
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	16
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice	16
Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream	16
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica	12
Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages	12
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse	12
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin	12
Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools	11
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave	11
Impact of pulsed electric field treated milk on quality of paneer and khoa	10
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia	10
Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi	10
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours	9
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis	9
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation	9
The Effect of Pre- and Postharvest Calcium Gluconate Treatments on Physicochemical Characteristics and Bioactive Compounds of Sweet Cherry during Cold Storage	9
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ	9
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose	9
The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit	9
Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments	9
Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage	8

The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.)	8
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene	8
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt	8
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup	8
Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce	8
Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillu	8
Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot	7
Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment	7
Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel	7
Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient	7
Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus	7
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	7
Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs	7
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough	7
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	7
Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid	6
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging	6
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment	6
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours	6
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer	6
Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams	6
Combinational inhibitory action of essential oils and gamma irradiation for controlling Aspergillus flavus and Aspergillus parasiticus growth and their aflatoxins biosynthesis in vitro a	6
Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish	6
Microencapsulation of steroidal saponins from agave sap concentrate using different carriers in spray drying	6
Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets	5
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	5
Purine nucleosidase (PNase) activity, probiotics potential, and food applicability of a newly-isolated Levilactobacillus brevis LAB42	5
Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.)	5
Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production	5
Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries	5
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria	5
Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour	5
Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications	5
Production of ostrich meat pâtés: Design of a food safety management system	5
Development and characterization of a novel multifunctional film based on wheat filter flour incorporated with carvacrol: Antibacterial, antifungal, and insecticidal potentials	5
The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice	5
Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro	5
Improvement of nutritional properties of regular and gluten-free cakes with composite flour	5
Identification of common cricket (Acheta domesticus) proteins, extracted by acid and alkaline methods	5
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica)	4
Blending as a sample preparation protocol for mitigating intra- and inter-fruit heterogeneity in sensory analysis of sweetness and acidity in tomatoes	4
Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool	4
Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties	4
Functional properties and sensory profile of coffee prepared by different brewing methods	4
Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry	4
Cold plasma technology: An insight on its disinfection efficiency of various food systems	4
Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses	4
Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity	4
Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan	4
Effect of ultra violet (UV-C) and cold storage on orange juice quality	4

Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart	4
Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage	4
Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods	4
Antioxidant and emulsifying properties of a galactose-rich heteropolysaccharide from Plinia cauliflora peels	4
Gels of carrageenan-caprine whey protein concentrate: A physicochemical study	4
Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption	4
Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis	3
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice	3
Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects	3
Physical, morphological and storage stability of clove oil nanoemulsion based delivery system	3
Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects	3
Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production	3
Effects of barley seedling powder on rheological properties of dough and quality of steamed bread	3
Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere	3
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	3
Effect of different fibre addition on cookie dough and texture	3
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and di	3
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	3
Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation	3
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	3
Effect of γ-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion	3
Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage	3
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage	3
Shelf life enhancement of guava (Psidium guajava cv. Baruipur) stored under pilot scale modified atmosphere storage system	3
Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts	3
Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita)	3
Quality of wheat breads enriched with flour from germinated amaranth seeds	3
Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour	3
Bacteriophages as an alternative for biological control of biofilm-forming Salmonella enterica	3
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties	2
Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference	2
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	2
Effect of pulsed electric field treated on quality of curd	2
Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: Effect on probiotic survival and yoghurt quality attributes	2
Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric (Curcuma longa Linn.) beverage	2
Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless	2
Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation	2
Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation	2
Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein	2
Development of stability, antioxidant, and antimicrobial properties of biopolymeric chitosan modified starch nanocapsules containing essential oil	2
Nutritional quality traits of Mediterranean mussels (Mytilus galloprovincialis): A sustainable aquatic food product available on Italian market all year round	2
Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour	2
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	2
Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce	2
Improvement of probiotic viability through the design of novel biomaterials using coffee pulp wastes and Lactobacillus rhamnosus	2
Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties	2
Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage	2
Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making	2
Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials	2
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance	2
Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder	2
Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder	2
Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (Ribes nigrum L.) Snacks. Effect of sweeteners	2
W/O/W double emulsion-loaded alginate capsules containing Lactobacillus plantarum and lipophilic sea buckthorn (Hippophae rhamnoides L.) pomace extract in different phases	2
Phytochemical screening and antibacterial assessment of two macroalgae Ulva papenfussi and Ulva nematoidea (Chlorophyta) against the bacterium Vibrio parahaemolyticus	2
Effect of ultrasound processing on rheological properties and color of green food products	2
Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion	2
Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation	2
The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat	2
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach	2
The impact of different cooking temperatures on the quality and moisture distribution of beef	2
Antioxidant properties of Klunzinger’s mullet (Liza klunzingeri) protein hydrolysates prepared with enzymatic hydrolysis using a commercial protease and microbial hydrolysis with Bacillus li	2
Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)	2
Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes	2
Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice	2
Evaluation of bioactivities of Pistacia vera L. hull extracts as a potential antimicrobial and antioxidant natural source	2
Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics	2
Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii	2
Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes, red and yellow ecotypes)	2
Properties of insect protein concentrate and potential application in seasoned rice noodles	1
Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions	1
Effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage	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
Bread preparation by partial replacement of wheat by germinated sorghum	1
Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods	1
Microbial safety and quality indicators of UV-treated tropical fruit beverages	1
Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology	1
Effect of coating using beeswax and sodium nitroprusside on chlorophyll stability and quality factors of lime during cold storage	1
Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram	1
The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh “Angelino” plums	1

Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations	1
Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying	1
Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient	1
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread	1
Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei)	1
The potential of UVC decontamination to prolong shelf-life of par-baked bread	1
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	1
Accessing the biotechnological potential of a novel isolated microalga from a semi-arid region of Brazil	1
Physicochemical characterization, bioactive compounds, and antioxidant activity of the wild berry Ribes magellanicum	1
Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice	1
Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection	1
Physiological and fermentative performance of non-Saccharomyces yeasts isolated from kombucha for beer production	1
Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile	1
Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters	1
Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation	1
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat	1
Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging	1
Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread	1
Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”	1
Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles	1
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	1
Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut	1
Pulsed Ultraviolet Light Decontamination of Meat Conveyor Surfaces	1
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	1
Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs	1
Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour	1
Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus	1
Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries	1
Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures	1
Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating	1
Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage	1
Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads	1
Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad	1
Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology	1
Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots	1
Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage	1
Safety evaluation of Staphylococcus and its application in soy sauce brewing	1
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose	1
Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux	1
Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach	1
Pasteurization of Salmonella spp. in black fungus (Auricularia auricula) powder by radio frequency heating	1
Triticale flour in bakery and rusk products	1
Antibacterial, bacteriolytic, and antibiofilm activities of the essential oil of temu giring (Curcuma heyneana Val.) against foodborne pathogens	1
Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)	1
Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts	1
Preservation of strawberries using jellyfish gelatin-based biodegradable films and coatings under refrigerated storage	1
Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH	1