International Journal of Food Properties

Papers
(The median citation count of International Journal of Food Properties is 5. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-09-01 to 2025-09-01.)
ArticleCitations
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions170
Fungal analysis and mineral composition of sorghum bicolor114
Characteristics and comprehensive evaluation of heavy metal concentrations in wild and cultivated morel mushrooms98
Dietary phytochemicals beneficial to obesity and cancer management: a review77
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques71
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome66
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food61
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating57
Quality attributes of paddy rice as affected by frozen storage55
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose54
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese51
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork51
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods47
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products44
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics41
Quality attributes of different marinated oven-grilled pork neck meat40
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion38
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study38
Food applications of sorghum derived kafirins potentially valuable in celiac disease35
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking35
Effect of loading speed on tensile texture of apple peels34
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)34
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull34
Bio-based smart materials for fish product packaging: a review33
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries33
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females31
Potential of high-pressure homogenization (HPH) in the development of functional foods31
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation31
Nutritional profiling and sensory attributes of sesame seed-enriched bars31
Optimization of supercritical CO 2 fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan29
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling28
Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh28
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects27
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C26
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)26
Bioactive compounds, minerals and antioxidants of edible flowers of peach and apple26
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods26
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment26
FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles26
Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models25
Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia25
Thermal properties of lentil and chickpea in relation to radio frequency heat treatment25
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective25
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide25
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )24
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study24
Natural preservative properties of raisins in restructured goat meat (chevon) jerky24
Bioactive profile and functional food applications of banana in food sectors and health: a review24
Correction22
Advances in Alzheimer’s disease therapeutics: biochemistry, exploring bioactive compounds and novel approaches22
Chemical variability in essential oil and soil elements of Salvia cilicica Boiss. & Kotschy populations in Türkiye21
Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants21
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model21
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation21
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening21
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash21
Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption20
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction20
Dielectric properties of in-shell and shelled sunflower seeds ( Helianthus annuus L.) and pine nuts ( Pinus pinea L.) at different tempera20
Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.)20
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview20
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process20
Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination20
Natural molecules as promising players against diabetic peripheral neuropathy: an emerging nutraceutical approach20
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders19
VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects19
Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system19
Effect of the ripening stage on the mechanical, acoustics, and food oral processing properties of apples19
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight19
Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute19
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties18
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment18
Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile18
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology18
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes18
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic18
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties17
Study on textural changes and pectin degradation of tarocco blood Orange during storage17
Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate17
Bioinformatics findings reveal the pharmacological properties of ferulic acid treating traumatic brain injury via targeting of ferroptosis17
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder17
Liposomes: a promising delivery system for active ingredients in food and nutrition17
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates17
Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification17
Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples17
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms17
Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model17
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season16
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer16
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches16
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato16
RETRACTED ARTICLE: Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades16
Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Aresch.) from different origins by 16
Enhanced pixel-level detection of food regions using a self-attention mechanism16
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )16
Edible insects exert a high potential renal acid load to the human kidneys16
Inflammatory factor expression in HaCaT cells and melanin synthesis in melanocytes: Effects of Ganoderma lucidum fermentation broth containing Chinese medicine16
Mechanical properties of crisp pear peel and flesh as affect by storage temperature16
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders16
Effect of mechanical and friction properties of coconut peel on processing and manufacturing processes16
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review15
Phytochemical composition and biological activities of extracts from Astragalus membranaceus arieal parts15
Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)15
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis15
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 cheeses15
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters15
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh15
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images15
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation15
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages15
Dropping impact experiment of crisp pears and contact pressure analysis15
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review14
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial 14
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections14
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms14
Millets: sustainable treasure house of bioactive components14
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review14
RETRACTED ARTICLE: Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle14
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins14
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment14
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation14
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)14
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior13
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source13
Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality13
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder13
Phytochemical profile and pro-healthy properties of berries13
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel13
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development13
Contact toxicity and repellent activity of essential oils from Alpinia zerumbet cv. ‘Variegata’ against stored product insects13
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars13
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel13
Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder13
Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice13
Correction13
Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage12
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 nisin12
Phytochemicals constituents, antioxidant activities and cytotoxicity assays of few wild edible fruits of North-East India12
Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans12
Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties12
Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils12
Antioxidant and cytotoxicity to liver cancer HepG2 cells in vitro of Korarima ( Aframomumcorrorima (Braun) P.C.M. Jansen) seed extracts12
Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage12
Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains12
Impact of extraction techniques and process optimization on antioxidant and antibacterial potential of Kalanchoe pinnata leaf extract12
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial12
Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties12
A HPLC-ESI-Q-ToF-MS Method for the Analysis of Monomer Constituents in PHGG, Gum Arabic And Psyllium Husk Prebiotic Dietary Fibre Supplements12
Shelf life and quality of tomato ( Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating11
Rapid screening of antioxidant activities components from yacon (Smallanthus sonchifolius Poepp. and Endl.) leaves by variable selection based on weight analysis11
Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour11
Nutritional, phytochemicals, and sensory analysis of Lapsi ( Choerospondias axillaris ) fruit leather11
Determination of the peak force of a potato tuber at the rod collision by means of finite element analysis11
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 physicochemical11
In vitro evaluation of spray and freeze-dried bovine colostrum powder and their effects on the nutritional and functional properties11
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review11
Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics11
Changes in the quality and antioxidant capacity of Msalais during storage11
Recognition and localization of freshwater fish heads and tails based on lightweight neural networks11
Development and characterization of noodles from pregelatinized white kidney bean starch prepared by drum drying technology with guar gum integration11
Phytochemical analysis and biological activities of Artemisia vulgaris grown in different altitudes of Nepal11
Structural characterization and antioxidant activities of polysaccharides from Angelica dahurica as extracted by optimized ultrasonic-assisted method11
Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid11
Anticancer and apoptosis inducing potential of quercetin against a wide range of human malignancies11
Fractional extraction of phenolics from seedless chestnut rose fruit: effects of solvent polarity on polyphenol composition and in vitro bioactivities11
Amino acid profile, peptide size distribution, antioxidant effect, and enzyme inhibitory activities of fava bean ( Vicia fava ) protein hydrolyzates10
Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters10
Potential of Lycium barbarum polysaccharide for the control of glucose and lipid metabolism disorders: a review10
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk10
Elite Zingiber extracts as potential free radical scavengers and radioprotectors10
Study on grading of Xiaoqu Baijiu based on in-situ untargeted detection of electrochemical measurements10
Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain10
Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature10
Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil10
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries10
Polyphenols, flavonoids, and antioxidant content of honey coupled with chemometric method: geographical origin classification from Amhara region, Ethiopia10
Bio valorization and industrial applications of ginger waste: a review10
Phenolic compounds and biological activities of different organs from aerial part of Nitraria retusa ( Forssk.) Asch.: effects of solvents10
Red meat handlers’ food safety knowledge, attitudes, and practices in the Dhaka megacity of Bangladesh10
Deciphering the anti-constipation characteristics of palm dates ( Phoenix dactylifera ): a review10
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 °10
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential10
A smartphone application integrating deep learning and OpenCV for rapid, non-destructive grade assessment of Paeoniae Radix Alba slices10
Chrysin a promising anticancer agent: recent perspectives9
Profile of taste-related compounds and bioactivity of split gill mushroom ( Schizophyllum commune ) as affected by blanching and drying9
A review on the effects of vitamin D attenuating ischemia reperfusion injuries9
Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein9
Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis9
Visualized pattern recognition optimization for apple mechanical damage by laser relaxation spectroscopy9
Phytochemical analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal9
Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review9
Antioxidant, antimicrobial, and antibiofilm properties of essential oils extracted from Dialium guineense9
Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms9
In vitro antioxidant and in silico enzyme inhibition studies of Carissa carandas Linn.: potential ingredient for nutraceutical development9
Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic9
Comparative analysis of phytochemical compounds, antioxidant potential, and in vitro antibacterial activity of Zahidi date parts from Pakistan9
Sodium nitrite (NaNO 2 ) regulating myoglobin-mediated lipid oxidation in washed bovine mince9
Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)9
Comparison of phytochemicals and antioxidant activities of onion ( Allium cepa L.) bulbs, onion leaves, and green onion ( Allium fistulosum 9
Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis9
Potential stabilization effect of native and modified anchote ( Coccinia abyssinica ) starches in tomato sauce9
Chemical profiling and in-vitro α-amylase inhibitory activity of Sesbania sesban and Sesbania grandiflora s9
Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition9
Utilization of biomaterials to develop the biodegradable food packaging9
Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages8
Characteristics of nanocomposite film based on elephant foot-yam starch ( Amorphophallus paeoniifolius ) with different nanocrystalline cellulose concentration8
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 diseases8
Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree8
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review8
Corn harvesting time based on growth curve and antioxidant enzyme activity8
Intelligent electronic tongue system for the classification of genuine and false honeys8
Vitamin B complex, amino acid profile and bioactive properties of newly developed rye variants8
A review on extraction technique and immune-boosting properties of Moringa oleifera Lam8
Integrated assessment of phytochemicals, Antilipase, hemoglobin antiglycation, antihyperglycemic, antifungal and antibacterial properties of vetiveria zizanioides (L.) N8
Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage8
Characterization of the dietary value of four varieties of quinoa ( Chenopodium quinoa Willd) grown in a semi-arid region8
Oxidation of sesbania gum using an octenyl succinate-esterified composite8
Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese8
Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species8
Prevalence and determinants of folic acid uptake among women of childbearing age in the Ho municipality of the volta region of Ghana8
Nutraceutical properties and secondary metabolites of quinoa ( Chenopodium quinoa Willd.): a review8
Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characterist8
Inhibitory effect of Sparassis latifolia polysaccharides on cariogenic bacteria as studied in-vitro simulated oral processing8
Small molecules putative structure elucidation in endemic Colombian fruits: CFM-ID approach8
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours8
Yam pectin and textural characteristics: a preliminary study7
Recent updates and perspectives of fermented healthy super food sauerkraut: a review7
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality7
Anti-HMG-CoA reductase, antioxidant, anti-urease potentials, and anti-leukemia properties of 4-Butylresorcinol as a potential treatment for hypercholesterolemia7
Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter7
Customers’ craft beer repurchase intention: the mediating role of customer satisfaction7
Traditional and innovative approaches for the extraction of bioactive compounds7
Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentation7
Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis7
Production of the exopolysaccharide from Lactiplantibacillus plantarum YT013 under different growth conditions: optimum parameters and mathematical analysis7
Enhancing Qotcho fermentation process utilizing lactic acid bacteria inoculum: microbial kinetics and metabolism7
Essential oils profiles in Melicope pteleifolia and Melicope patulinervia and their insecticidal activities against two storage insect spe7
Ultra-high pressure assisted extraction of water-soluble polysaccharides from Moringa oleifera seed husks and their antioxidant activities7
Nutritional composition, polyphenolic compounds and biological activities of marula fruit ( Sclerocarya birrea ) with its potential food applications: a review7
Potent anti-glioblastoma effect of 4-methylthio-3-butenyl isothiocyanate from Raphanus sativus and antioxidant activity7
Phytochemical properties and in-vitro cytotoxicity, genotoxicity and mutagenicity assessment of ethanolic and aqueous extracts of Argyrolobium roseum (Camb.)7
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa7
Physicochemical, antioxidant, and texture characteristics of enzymatically treated apios ( Apios americana ) for the elderly7
Study on visual localization and evaluation of automatic freshwater fish cutting system based on deep learning framework7
An overview of the nutritional and therapeutic properties of amaranth7
Anticancer, antioxidant, ameliorative and therapeutic properties of kaempferol7
Effect of frying oil stability over repeated reuse cycles on the quality and safety of deep-fried Nile tilapia fish ( Oreochromis niloticus ): a response surface modelin7
Valorization of the phytochemical profile, nutritional composition, and therapeutic potentials of garlic peel: a concurrent review6
Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters6
Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste6
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