International Journal of Food Properties

Article	Citations
Antioxidant-rich natural fruit and vegetable products and human health	114
A review on selected pharmacological activities of Curcuma longa L.	45
Antioxidant, phytochemical, and therapeutic properties of medicinal plants: a review	43
Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review	40
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	39
E-nose coupled with an artificial neural network to detection of fraud in pure and industrial fruit juices	39
Traditional and innovative approaches for the extraction of bioactive compounds	38
Recent approaches for utilization of food components as nano-encapsulation: a review	31
Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases	31
Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides	29
Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods	28
Rice grain quality parameters and determination tools: a review on the current developments and future prospects	25
Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review	24
Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms	24
Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review	24
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	21
Microencapsulation of roselle ( Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of	20
Biosynthesis of silver nanoparticles using Tamarix articulata leaf extract: an effective approach for attenuation of oxidative stress mediated diseases	20
Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process	19
COVID-19 and Fast Foods Consumption: a Review	18
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality	17
Quantitative evaluation of impact damage to apples using NIR hyperspectral imaging	17
Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage	17
Bio-based smart materials for fish product packaging: a review	16
Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee	16

Bioactive profile and functional food applications of banana in food sectors and health: a review	16
Polyphenol contents of green coffee beans from different regions of Ethiopia	16
Nutritional composition, polyphenolic compounds and biological activities of marula fruit ( Sclerocarya birrea ) with its potential food applications: a review	15
Physico-chemical and functionality of air and spray dried egg powder: implications to improving diets	15
Physicochemical and pasting properties of flour and starch from two new cassava accessions	15
Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate	15
Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria	14
Anticancer, antioxidant, ameliorative and therapeutic properties of kaempferol	14
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	14
Detection of the moldy status of the stored maize kernels using hyperspectral imaging and deep learning algorithms	14
Food security and agricultural challenges in West-African rural communities: a machine learning analysis	14
Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour	14
Quality of Cuttlefish as Affected by Different Thawing Methods	14
Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds	13
Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean	13
Nutritional, biological, and therapeutic properties of black garlic: a critical review	13
In Vitro antioxidant and antibacterial activity of leaf extracts of Measa lanceolata	13
Antidiabetic (α-amylase and α-glucosidase) and anti-obesity (lipase) inhibitory activities of edible cassava ( Manihot esculenta Crantz) as measured by in vitro gastroin	13
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review	13
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa	12
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	12
ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES	12
The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen ( Garcinia mangostana L.) peel extract	12
Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product	12
Improved properties of corn starch-based bio-nanocomposite film with different types of plasticizers reinforced by nanocrystalline cellulose	12
Quality of frozen mackerel during storage as processed by different freezing methods	12
Progress on research and development of goji berry drying: a review	12
Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina	12
Hyperspectral image classification of wolfberry with different geographical origins based on three-dimensional convolutional neural network	12
Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics	12
Weight and volume estimation of single and occluded tomatoes using machine vision	12
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk	11
Acute toxicity and repellent activity of essential oil from Atalantia guillauminii Swingle fruits and its main monoterpenes against two stored product insects	11
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	11
Machine Vision Approach for Classification of Rice Varieties Using Texture Features	11
Plant-derived functional components: prevent from various disorders by regulating the endocrine glands	11
Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis	11
Selected quality attributes of paddy rice as affected by storage temperature history	11
Study on textural changes and pectin degradation of tarocco blood Orange during storage	10
Analyses of milk fat crystallization and milk fat fractions	10
Machine vision on the positioning accuracy evaluation of poultry viscera in the automatic evisceration robot system	10
Ease of swallowing potato paste in people with dysphagia: effect of potato variety	10
Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps mili	10
Haricot beans ( Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans	10
Partial characterization of probiotic lactic acid bacteria isolated from Chinese dairy products	10
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	10
Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches	10
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	10
Nutritional and functional profile of carob bean ( Ceratonia siliqua ): a comprehensive review	10
Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon ( Citrus limon )	10

Food applications of sorghum derived kafirins potentially valuable in celiac disease	9
Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico	9
HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts	9
Chromatographic analysis (LC-MS and GC-MS), antioxidant activity, antibacterial activity, total phenol, and total flavonoid determination of Cleome arabica L. growing in	9
Potential of Lycium barbarum polysaccharide for the control of glucose and lipid metabolism disorders: a review	9
A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean )	9
Impact of 1-Methylcyclopropene combined with chitosan on postharvest quality of tropical banana ‘Lady Finger’	9
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	9
Valorization of chicken slaughterhouse by-products: Production and properties of chicken trachea hydrolysates using commercial proteases	9
Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics	9
Millets: sustainable treasure house of bioactive components	9
Classification of canola seed varieties based on multi-feature analysis using computer vision approach	9
Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins	9
Shelf life and quality of tomato ( Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating	9
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	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
Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment	8
A vision-based method to estimate volume and mass of fruit/vegetable: Case study of sweet potato	8
Physicochemical and functional properties of modified adlay starch ( Coix lacryma-jobi ) by microwave and ozonation	8
Isolation and characterization of lactic acid bacteria from Sabah (North Borneo) stingless bees for probiotic and food applications	8
Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage	8
Wheat-based gluten and its association with pathogenesis of celiac disease: a review	8
Comparison of the physicochemical and functional properties of flour and protein isolate from moringa ( Moringa oleifera Lam.) leaves	8
Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties	8
Pigments, ascorbic acid, and total polyphenols content and antioxidant capacities of beet (Beta vulgaris) microgreens during growth	8
Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch	8
Study on physicochemical properties of purple waxy wheat starch	8
Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characterist	8
Effect of grape products on blood pressure: a systematic review and meta-analysis of randomized controlled trials	8
Bee products consumption and cardiovascular diseases risk factors: a systematic review of interventional studies	8
An Automatic Determining Food Security Status: Machine Learning based Analysis of Household Survey Data	8
Polyphenols, flavonoids, and antioxidant content of honey coupled with chemometric method: geographical origin classification from Amhara region, Ethiopia	8
Composition, enzyme and antioxidant activities of pineapple	8
Lemon juice bioactivity in vitro increased with lactic acid fermentation	8
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	7
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	7
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	7
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	7
Recent updates and perspectives of plasma in food processing: a review	7
Phytochemical profile and pro-healthy properties of Terminalia chebula : A comprehensive review	7
Optimized conditions for extraction, quantification and detection of bioactive compound from Nettle ( Urtica dioica L.) using the deep eutectic solvents, ultra-sonicatio	7
A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer	7
Chemical composition and antioxidant activity of Jordanian Artemisia judaica L. as affected by different drying methods	7
A descriptive sensory evaluation of edible insects in Czechia: do the species and size matter?	7
Nutritional, phytochemicals, and sensory analysis of Lapsi ( Choerospondias axillaris ) fruit leather	7
Analysis of volatile compounds in flesh, peel and seed parts of pumpkin ( Cucurbita maxima ) cultivated in Ethiopia using gas chromatography-mass spectrometry (GC-MS)	7
Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques	7
Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing	7
Post-Harvest Quality of Fresh Akabare Chili (Capsicum chinese) as Affected by Hydrocooling, Package Modification and Storage Temperature	7
Phytochemical analysis of Withania somnifera leaf extracts by GC-MS and evaluating antioxidants and antibacterial activities	7
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	7
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	7
Application of curcumine and its derivatives in the treatment of cardiovascular diseases: a review	7
Quality characteristics of silver carp surimi gels as affected by okara	7
Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review	7
Industrial applications of kale ( Brassica oleracea var. sabellica ) as a functional ingredient: a review	7
Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste	7
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C	7
Antioxidant and cytotoxicity to liver cancer HepG2 cells in vitro of Korarima ( Aframomumcorrorima (Braun) P.C.M. Jansen) seed extracts	7
Phytochemicals and antioxidant activity of different apple cultivars grown in South Ethiopia: case of the wolayta zone	7
Assessment of integrated freshness index of different varieties of eggs using the visible and near-infrared spectroscopy	7
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	7
Probiotic viability as affected by encapsulation materials: recent updates and perspectives	7
Effects of Inulin Type-Carbohydrates on blood pressure: a systematic review and meta-analysis	7
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder	7
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	7
Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS	7
Role of mycoprotein as a non-meat protein in food security and sustainability: a review	7
Physical and chemical properties of purple cabbage as affected by drying conditions	6
Varietal Discrimination of Guava (Psidium Guajava) Leaves Using Multi Features Analysis	6
Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( Cicer arietinum	6
Yam pectin and textural characteristics: a preliminary study	6
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours	6
Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins	6
Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials	6
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	6
Physicochemical characterization of cereal bran cell wall with special reference to its rheological and functional properties	6
Effectiveness of antioxidant treatments on cytochrome P450 2E1 (CYP2E1) activity after alcohol exposure in humans and in vitro models: A systematic review	6
Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction	6
In vitro anti-inflammatory property of a Quercetin-3-O-diglucoside-7-O-glucoside characterized from fresh leaves of Trigonella foenum-graecum L	6

Customers’ craft beer repurchase intention: the mediating role of customer satisfaction	6
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	6
Health functional properties of unhulled red djulis (Chenopodium formosanum) in anti-aging	6
Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species	6
Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process	6
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential	6
Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid	6
BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS	6
Active components and antioxidant activity of thirty-seven varieties of Chinese jujube fruits (Ziziphus jujuba Mill.)	6
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	6
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	6
Phytochemical profile and pro-healthy properties of berries	6
Bioactive constituents and nutritional composition of Bridelia stipularis L. Blume fruits	6
Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review	6
Developing a database for total phenolic content, total flavonoid content, and antioxidant activity of Jordanian crops	6
Phenolic compounds and in vitro antioxidant activity of Moringa stenopetala grown in South Ethiopia	6
Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation	6