International Journal of Food Properties

Article	Citations
Fungal analysis and mineral composition of sorghum bicolor	212
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	141
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	117
Quality attributes of paddy rice as affected by frozen storage	93
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	80
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork	78
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	73
Effect of drying techniques and solvent extraction on nutritional and functional properties of Ziziphus mauritiana fruit powder	68
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	60
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	58
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	58
Characteristics and comprehensive evaluation of heavy metal concentrations in wild and cultivated morel mushrooms	58
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	57
Dietary phytochemicals beneficial to obesity and cancer management: a review	57
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	52
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	50
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	49
Quality attributes of different marinated oven-grilled pork neck meat	47
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	44
Geographical variation in metabolites of red pepper ( Capsicum annuum L.) from Korean cultivation regions revealed by 1	42
Effect of loading speed on tensile texture of apple peels	42
Bio-based smart materials for fish product packaging: a review	41
Potential of high-pressure homogenization (HPH) in the development of functional foods	40
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	39
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	39

Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	38
Food applications of sorghum derived kafirins potentially valuable in celiac disease	38
Evaluation of the biochemical and nutritional profiles of Solanum aethiopicum L. subsp Kumba fruits: implications for diet and health	37
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	37
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	36
Nutritional profiling and sensory attributes of sesame seed-enriched bars	35
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	34
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects	34
Optimization of supercritical CO 2 fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan	33
Impact of different extraction methodologies on the physical, structural and thermal properties of lecithin-sesame oil-based nanoliposomes containing citron peel essential oils	33
Ultrasonic and microwave technologies are promising for decrystallizing bioactive-rich honey: effect on particle size, sugar and phenolic profiles of honey from different geographical origins in Jorda	33
Thermal properties of lentil and chickpea in relation to radio frequency heat treatment	31
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	31
Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia	31
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	31
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	31
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C	31
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective	31
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)	30
Bioactive profile and functional food applications of banana in food sectors and health: a review	30
Bioactive compounds, minerals and antioxidants of edible flowers of peach and apple	29
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	29
Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh	29
Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models	28
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	28
FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles	28
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	28
Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.)	27
Correction	27
Natural molecules as promising players against diabetic peripheral neuropathy: an emerging nutraceutical approach	27
Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants	27
Comparative analysis of physicochemical, microbiological, and sensory characteristics in discolored and normal red pepper ( Capsicum annuum L.) powder	26
Advances in Alzheimer’s disease therapeutics: biochemistry, exploring bioactive compounds and novel approaches	25
Chemical variability in essential oil and soil elements of Salvia cilicica Boiss. & Kotschy populations in Türkiye	25
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	25
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening	24
UHPLC-MS/MS profiling and antibacterial activity of hydrolysed and native flavonoids from Crocus sativus stamens	24
Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption	24
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation	24
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	24
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	24
Natural preservative properties of raisins in restructured goat meat (chevon) jerky	24
Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination	23
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview	23
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	22
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model	22
Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute	22
Effect of the ripening stage on the mechanical, acoustics, and food oral processing properties of apples	21
VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects	21
Dielectric properties of in-shell and shelled sunflower seeds ( Helianthus annuus L.) and pine nuts ( Pinus pinea	21

Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile	21
Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system	21
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	20
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	20
RETRACTED ARTICLE: Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades	20
Liposomes: a promising delivery system for active ingredients in food and nutrition	20
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders	20
Study on textural changes and pectin degradation of tarocco blood Orange during storage	20
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder	20
Inflammatory factor expression in HaCaT cells and melanin synthesis in melanocytes: Effects of Ganoderma lucidum fermentation broth containing Chinese medicine	20
Metabolomics analysis as a tool to study the mechanism of taste formation in Mengding yellow bud	20
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	20
Improve the authentication of agricultural food supply chain using Permutations Supersonic Ligero Elliptic Signature Algorithm	20
Edible insects exert a high potential renal acid load to the human kidneys	20
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	20
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	20
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	20
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates	19
Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model	19
Effect of mechanical and friction properties of coconut peel on processing and manufacturing processes	19
Mechanical properties of crisp pear peel and flesh as affect by storage temperature	19
Bioinformatics findings reveal the pharmacological properties of ferulic acid treating traumatic brain injury via targeting of ferroptosis	19
Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Are	19
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches	19
Enhanced pixel-level detection of food regions using a self-attention mechanism	19
Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples	19
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	19
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties	19
Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate	18
Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification	18
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh	18
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	18
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	18
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation	18
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	18
Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)	18
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer	18
Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses	18
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato	18
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation	17
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial	17
Millets: sustainable treasure house of bioactive components	17
Assessment of microbial profile and microbiological safety of araucana (mapuche) eggs and white shell eggs	17
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages	17
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars	16
Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures	16
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis	16
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters	16
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source	16
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	16
Phytochemical composition and biological activities of extracts from Astragalus membranaceus arieal parts	16
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment	16
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images	16
Metabolomic insights into the aging process of Citrus reticulata cv. ‘Dahongpao’ peel	16
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	16
Prolonging the shelf life of “Sfogliatella Riccia” using modified atmosphere packaging	16
Dropping impact experiment of crisp pears and contact pressure analysis	16
RETRACTED ARTICLE: Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle	16
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior	15
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	15
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections	15
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	15
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	15
Phytochemical profile and pro-healthy properties of berries	15
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)	15
Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder	14
Prevalence of Listeria monocytogenes in ready-to-eat foods, and growth boundary modeling of the selected strains in broth as a function of temperature, salt and nisin	14
Correction	14
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review	14
Phytochemicals constituents, antioxidant activities and cytotoxicity assays of few wild edible fruits of North-East India	14
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	14
Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage	14
RETRACTED ARTICLE: Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage	14
Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains	14
Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality	14
Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans	14
Impact of extraction techniques and process optimization on antioxidant and antibacterial potential of Kalanchoe pinnata leaf extract	14
Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice	14
Entrapment of Rhizopus oligosporus conidiospores in silica-gel microbeads for stability in exo-inulinase production	13
Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties	13

Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils	13
Changes in the quality and antioxidant capacity of Msalais during storage	13
Functional properties and application of salted duck egg white powder as a natural foaming agent in foam-mat dried sukiyaki sauce	13
Synergistic effect of high pressure processing and lactic acid bacteria on freshness keeping of channel catfish ( Ictalurus punctatus ) fillets as sashim	13
Contact toxicity and repellent activity of essential oils from Alpinia zerumbet cv. ‘Variegata’ against stored product insects	13
Biochemical composition, antioxidant capacity, and mineral content of hazelnut leaves	13
Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties	13
Shelf life and quality of tomato ( Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating	13
Fractional extraction of phenolics from seedless chestnut rose fruit: effects of solvent polarity on polyphenol composition and in vitro bioactivities	13
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	13
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial	13
Phytochemical analysis and biological activities of Artemisia vulgaris grown in different altitudes of Nepal	13
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	13
A HPLC-ESI-Q-ToF-MS Method for the Analysis of Monomer Constituents in PHGG, Gum Arabic And Psyllium Husk Prebiotic Dietary Fibre Supplements	13
Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid	13
Development and characterization of noodles from pregelatinized white kidney bean starch prepared by drum drying technology with guar gum integration	13
Rapid screening of antioxidant activities components from yacon (Smallanthus sonchifolius Poepp. and Endl.) leaves by variable selection based on weight analysis	12
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical	12
Anticancer and apoptosis inducing potential of quercetin against a wide range of human malignancies	12
Determination of the peak force of a potato tuber at the rod collision by means of finite element analysis	12
Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics	12
Quality attributes of alkalized dark chocolate from Forastero cocoa nibs	12
Elite Zingiber extracts as potential free radical scavengers and radioprotectors	12
Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour	12
Nutritional, phytochemicals, and sensory analysis of Lapsi ( Choerospondias axillaris ) fruit leather	12
Structural characterization and antioxidant activities of polysaccharides from Angelica dahurica as extracted by optimized ultrasonic-assisted method	12
Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil	12
In vitro evaluation of spray and freeze-dried bovine colostrum powder and their effects on the nutritional and functional properties	12
Hyperspectral imaging combined with machine and deep learning for non-destructive detection of defective red pepper ( capsicum annuum L.) powder adultera	11
Potential of Lycium barbarum polysaccharide for the control of glucose and lipid metabolism disorders: a review	11
Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters	11
Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature	11
Study on grading of Xiaoqu Baijiu based on in-situ untargeted detection of electrochemical measurements	11
Stability of Ceylon spinach ( Basella alba L.) seed protein extract and its effect on the microbiological, chemical and sensory quality of sturgeon fillets stored at 4 °	11
Polyphenols, flavonoids, and antioxidant content of honey coupled with chemometric method: geographical origin classification from Amhara region, Ethiopia	11
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential	11
Recognition and localization of freshwater fish heads and tails based on lightweight neural networks	11
Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain	11
In vitro antioxidant and in silico enzyme inhibition studies of Carissa carandas Linn.: potential ingredient for nutraceutical development	11
A smartphone application integrating deep learning and OpenCV for rapid, non-destructive grade assessment of Paeoniae Radix Alba slices	11
Phenolic compounds and biological activities of different organs from aerial part of Nitraria retusa ( Forssk.) Asch.: effects of solvents	11
Deciphering the anti-constipation characteristics of palm dates ( Phoenix dactylifera ): a review	11
Quality characteristics of Swedish black caviar from live sturgeons ( Acipenser baerii ): a comparison of hot-water and pH-adjusted cold-water post-harve	11
Bio valorization and industrial applications of ginger waste: a review	10
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk	10
Comparison of phytochemicals and antioxidant activities of onion ( Allium cepa L.) bulbs, onion leaves, and green onion ( Allium f	10
Visualized pattern recognition optimization for apple mechanical damage by laser relaxation spectroscopy	10
A review on the effects of vitamin D attenuating ischemia reperfusion injuries	10
Potential stabilization effect of native and modified anchote ( Coccinia abyssinica ) starches in tomato sauce	10
Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition	10
Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis	10
Chemical profiling and in-vitro α-amylase inhibitory activity of Sesbania sesban and Sesbania grandiflora s	10
Red meat handlers’ food safety knowledge, attitudes, and practices in the Dhaka megacity of Bangladesh	10
Antioxidant, antimicrobial, and antibiofilm properties of essential oils extracted from Dialium guineense	10
Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic	10
Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis	10
Amino acid profile, peptide size distribution, antioxidant effect, and enzyme inhibitory activities of fava bean ( Vicia fava ) protein hydrolyzates	10
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries	10
Comparative analysis of phytochemical compounds, antioxidant potential, and in vitro antibacterial activity of Zahidi date parts from Pakistan	10
Utilization of biomaterials to develop the biodegradable food packaging	10
Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein	10
Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms	10
Integrated assessment of phytochemicals, Antilipase, hemoglobin antiglycation, antihyperglycemic, antifungal and antibacterial properties of vetiveria zizanioides (L.) N	9
Phytochemical analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal	9
Profile of taste-related compounds and bioactivity of split gill mushroom ( Schizophyllum commune ) as affected by blanching and drying	9
Prevalence and determinants of folic acid uptake among women of childbearing age in the Ho municipality of the volta region of Ghana	9
Sodium nitrite (NaNO 2 ) regulating myoglobin-mediated lipid oxidation in washed bovine mince	9
Effect of inulin incorporation on physicochemical properties of heat-moisture treated wheat starch and noodle quality	9
Characteristics of nanocomposite film based on elephant foot-yam starch ( Amorphophallus paeoniifolius ) with different nanocrystalline cellulose concentration	9
Intelligent electronic tongue system for the classification of genuine and false honeys	9
Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review	9
Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese	9
RETRACTED ARTICLE: Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases	9
Nutraceutical properties and secondary metabolites of quinoa ( Chenopodium quinoa Willd.): a review	9
A review on extraction technique and immune-boosting properties of Moringa oleifera Lam	9
Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages	9
Vitamin B complex, amino acid profile and bioactive properties of newly developed rye variants	9
Chrysin a promising anticancer agent: recent perspectives	9
Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)	9
Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species	9
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours	9
Small molecules putative structure elucidation in endemic Colombian fruits: CFM-ID approach	8
Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage	8
Essential oils profiles in Melicope pteleifolia and Melicope patulinervia and their insecticidal activities against two storage insect spe	8
Physicochemical, antioxidant, and texture characteristics of enzymatically treated apios ( Apios americana ) for the elderly	8
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review	8
Characterization of the dietary value of four varieties of quinoa ( Chenopodium quinoa Willd) grown in a semi-arid region	8
Corn harvesting time based on growth curve and antioxidant enzyme activity	8
Enhancing Qotcho fermentation process utilizing lactic acid bacteria inoculum: microbial kinetics and metabolism	8
Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter	8
Anti-HMG-CoA reductase, antioxidant, anti-urease potentials, and anti-leukemia properties of 4-Butylresorcinol as a potential treatment for hypercholesterolemia	8
Yam pectin and textural characteristics: a preliminary study	8
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality	8
Inhibitory effect of Sparassis latifolia polysaccharides on cariogenic bacteria as studied in-vitro simulated oral processing	8
Production of the exopolysaccharide from Lactiplantibacillus plantarum YT013 under different growth conditions: optimum parameters and mathematical analysis	8