European Food Research and Technology

Article	Citations
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	52
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	49
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	48
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	47
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	46
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	42
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	41
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	41
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	40
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	38
Simultaneous determination of chloramphenicol, stilbenes, and resorcylic acid lactones in pork using UPLC–MS/MS with a C18 cartridge and immunoaffinity microextraction in a packed syringe	36
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	35
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	35
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	34
Seafood alternatives: assessing the nutritional profile of products sold in the global market	34
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	34
Maturation of wine in underwater springs as a novel wine production process	33
Effect of varying salt concentration on iridescence in precooked pork meat	31
A pair of homoisoflavonoid analogues (6-aldehydo-isoophiopogonanone A/6-aldehydo-isoophiopogonanone B) from Ophiopogon japonicus as a tyrosinase inhibitor: inhibitory activity, conformational change a	31
Emulsifying properties of lentil protein preparations obtained by dry fractionation	31
A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties	30
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	29
Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics	29
Spoilage yeasts in fermented vegetables: conventional and novel control strategies	28
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	28

Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	28
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties	28
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	28
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	27
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues	27
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	26
Egg allergy was alleviated after baking and frying cooking by weakening Jagged2-Notch induced Th2 immunity in a mice model	26
Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities	26
Preparation of dioscin from Trigonella foenum-graecum by foam separation–preparative high-performance liquid chromatography	26
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	25
Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilac	25
Innovative technologies in postharvest management of fruits and vegetables: a review	24
1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach	24
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	24
Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines	24
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine	22
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	22
Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures	22
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	22
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	21
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages	21
Potential valorization opportunities for Brewer’s spent grain	21
Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach	21
Recent trends in the modification of plant proteins by non-thermal techniques: impact on functional properties and their application in food systems	21
Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu	21
Coumarin contents of tonka (Dipteryx odorata) products	20
Electrical bioimpedance spectroscopy as a non-invasive monitoring tool of physiological states of macroalgae tissues: example on the impact of electroporation on 8 different seaweed species	20
Identification of varieties of sorghum based on a competitive adaptive reweighted sampling-random forest process	20
Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation	20
Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection	20
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	20
Preservation effects evaluated using innovative models developed by machine learning on cucumber flesh	20
Calcium effects on enzymatic glucose oxidation	20
Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts	19
Genotype by environment interaction for physiological traits in sugar beet (Beta vulgaris L.) parents and hybrids using additive main effects and multiplicative interaction model	19
Characterization of soluble fibro-protein extract from Tunisian date seeds "Deglet Nour" by targeted and untargeted techniques	19
Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area	18
Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics	18
Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia	18
Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties	18
Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels	18
Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)	18
Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches	18
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile	17
In-depth profiling of the key odor-active compounds in commercially dried red and black goji berries	17
Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend	17
Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion	17
Using fluorescence spectra to quantitatively evaluate the constituent content and functionality of hydroponically grown Fragaria × Ananassa	17
Effect of ultrasonic-microwave treatment on the structure and gel properties of soybean meal	17
Effect of Lacticaseibacillus paracasei FMES-1 on nitrite concentration, microbial ecology and flavor profile of fermented pickled mustard	17

Integrated chemical and biological analysis of Astragalus aintabicus Boiss extracts using chromatographic profiling, in vitro assays, and in Silico modeling	17
Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity	17
The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions	17
Disgust or curiosity? Acceptance of edible insects as food alternative in Poland	17
Sterols in fresh and preserved button mushroom (Agaricus bisporus) products	17
A comprehensive review on biological properties of fish and shellfish allergens	17
A chemometric study on phenolic profiles and biological properties of cotton honeys from Turkey	17
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread	17
Characterization and discrimination of camellia oil varieties according to fatty acid, squalene, tocopherol, and volatile substance contents by chromatography and chemometrics	17
Chemo-sensory profile of white wines: importance of grape variety and aging technique	17
Nutritional and technological characterization of rosehip seed flours as a functional ingredient in common wheat bread	16
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages	16
Identification of volatile compounds in chocolate malt	16
Proximate composition and amino acid profile of European eel skin: influence of body weight	16
Comprehensive analysis of the chemical compositions, chiral profile, and physical properties of Myristica fragrans fruit essential oils and oleoresins	16
The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste	16
Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals	16
Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension	16
Correction: The effect of year and variety on the nutritional value of Camelina sativa meal	16
Characterization of oil solvent extracted from four Mango (Mangifera indica L.) kernels	16
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products	16
Development of an immunomagnetic nanoparticle-based lateral flow assay for detecting major kiwi allergen Act d1 in processed foods	16
Cross-linked phytase aggregates for improved phytate degradation at low pH in animal feed	15
Development of plasmid calibrators for absolute quantification of the β-parvalbumin gene in Lophius piscatorius	15
Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca)	15
Stabilization of solid lipid nanoparticles with glycyrrhizin	15
Harnessing probiotic fermentation for the generation of food-derived bioactive peptides: current status and prospects	15
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification	15
Bioactive capacity of peanuts with different coat colors	15
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground	15
Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion	15
Investigation of pre-processing NIR spectroscopic data and classification algorithms for the fast identification of chocolate-coated peanuts and sultanas	14
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts	14
The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity	14
Flavonoids from aging tangerine peel alleviate OVA-induced allergic asthma through JAK/STAT signaling pathway in balb/c mice	14
Reuse of cells in mead production using Tamarindus indica pulp as an unconventional supplement	14
Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards	14
Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel	14
Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels	14
A new food stabilizer in technological properties of low-fat processed cheese	14
Efficient production and biochemical characterization of a thermostable carboxypeptidase from Bacillus megaterium and its application on flavor improvement of soy isolate protein hydrolysates	13
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer	13
Selection of Saccharomyces eubayanus strains from Patagonia (Argentina) with brewing potential and performance in the craft beer industry	13
Leaf mineral profiling and its correlation with oil physicochemical traits from four olive (Olea europaea L.) cultivars grown in Morocco as affected by olive ripening stages	13
Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus	13
Additives used as fat substitutes in meat products: sensory and technological impacts, nutritional aspects and health benefits	13
Role of apple pomace in the formulation of a novel healthy mayonnaise	13
Comprehensive analysis of phenylpropanoids and butylidenephthalides in Angelica sinensis (Oliv.) Diels from different regions and processing methods by high-performance liquid chromatography combined	13
Analysis of phenolic compounds and sensory quality of kiwifruit wine fermented by different Saccharomyces cerevisiae	13
Comparison of polyphenolic profile and antioxidant capacity of Prunus subgenus Cerasus L. species from Turkey	12
Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee)	12
Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation	12
Hybrid method for predicting protein denaturation and docosahexaenoic acid decomposition in Atlantic salmon (Salmo salar L.) using computational fluid dynamics and response surface methodology	12
Predicting Indonesian coffee origins using untargeted SPME − GCMS - based volatile compounds fingerprinting and machine learning approaches	12
Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane	12
Uncovering changes in mulberry brandy during artificial aging using flavoromics	12
Geographical origin discrimination of “Ntopia” olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics	12
Mushrooms as meat substitute in plant-based diets	12
Influence of oak chips addition on the physicochemical properties of beer	12
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend	12
Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills	12
Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation	12
Chemical constituents and their antioxidant and anti-inflammatory activities from edible Cornus officinalis fruits	12
Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)	12
Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts	12
Nutritional profiling of cold-pressed hemp seed oils: comprehensive analysis of fatty acids, fahfas, and cannabinoids	12
Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages	12
Application of computational fluid dynamics simulations in food industry	12
Rapid DNA extraction and colorimetric amplicon visualisation speed up LAMP-based detection of soybean allergen in foods	12
Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits	12
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties	12
Effect of heat treatment on physicochemical and sensory properties of selected coffee varieties	12
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage	11
Monitoring viable yeast populations using flow cytometry in spontaneous and inoculated alcoholic fermentations of white must and red mash	11
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	11
Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits	11
Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude	11
Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage	11
Classification of deep image features of lentil varieties with machine learning techniques	11
Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up	11

Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed	11
Exploring thermosonication as non-chemical disinfection technology for strawberries	11
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	11
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach	11
Phenolic compounds classification and their distribution in winemaking by-products	11
Spoilage detection of smart packaged chicken meat by ddPCR	11
Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus	11
Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin	11
Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine	11
Study on the antibacterial activity and mechanism of Cinnamaldehyde against Methicillin-resistant Staphylococcus aureus	11
Determination of bioactive compounds in extra virgin olive oils from 19 Moroccan areas using liquid chromatography coupled to mass spectrometry: a study over two successive years	11
Evaluation of the effect of geographical origin and extraction solvents on bioactive and antioxidative properties of Inula viscosa L. grown in Turkey by chemometric approach	11
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	10
Exploring the sensory characteristics and understanding consumer acceptance of gluten-free pasta	10
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars	10
Simultaneous quantification of five DL-amino acids in beer by UHPLC–MS/MS using a novel chiral mass spectrometry probe	10
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach	10
Kilning invokes oxidative changes in malt proteins	10
Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility	10
High-performance liquid chromatography for the sensitive zearalenone determination by the automated immunomagnetic beads purifier for one-step sample pre-treatment	10
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts	10
Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach	10
Changes in bioavailability of zinc during malting process and wort production	10
Routes of human exposure to Micro- and Nanoplastics through the food chain: what do literature reviews say?	10
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility	10
Tracing tiger nut (C. esculentus L.): functional food from the colossal Cyperus genus	10
Analysis of volatile composition in Humulus lupulus L. cultivated in Taiwan	10
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches	10
Assessment of aroma release in filled chocolate wafers through electronic nose analysis	10
Nepetanudoside B, a potential new food additive isolated from Nepeta aristata: antioxidant, antibacterial, DFT, ADME/T, PASS prediction and MTT analysis studies	10
The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings	10
Differences in the antibacterial efficacy of honey against oral and non-oral bacterial pathogens in artificial human saliva	10
Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits	10
Nanomaterials in food processing, packaging preservation and their effects on health & environment	10
Fast olive quality assessment through RGB images and advanced convolutional neural network modeling	10
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche	10
A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms	10
Rapid and simultaneous detection of Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in meat using multiplex immunomagnetic separation and multiplex real-time PCR	10
Potential hypoglycemic activity of anthocyanidins monoglucoside and diglucoside from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex)—effect on α-glucosidases of gut microbiota and huma	10
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials	10
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine	10
Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability	10
Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels	10
Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source	10
Post-roast maturation and coffee quality: a sensory perspective on freshness	10
Structural and physicochemical characterization, technological properties, and prebiotic potential of an acidic polysaccharide extracted from the aerial parts of Eryngium billardieri	10
Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry	10
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts	10
New wines characterised by their low alcohol and extraordinary polyphenolic content	10
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition	10
The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams	9
Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC	9
Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems	9
A new approach to evaluate mixing time in a V-type powder mixer: Taguchi weighted grey relational analysis	9
A new hybrid model for classification of corn using morphological properties	9
Characterization of VOCs and additives in Italian PET bottles and studies on potential functional aldehydes scavengers	9
Polycyclic aromatic hydrocarbons contamination levels of dried herbal teas and their infusions	9
The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer	9
Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone	9
Development of an eco-fractionation process for Ricinodendron heudelotii oil to obtain α-eleostearic acid and β-eleostearic acid	9
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions	9
Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems	9
The effect of induced crystallization of lactose on dulce de leche properties	9
Physicochemical properties of protein-rich whole and defatted edible Jatropha curcas as a climate-resilient food ingredient	9
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests	9
Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity	9
The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews	9
Study of the metabolism of S-allylmercaptocysteine to elucidate its metabolites and metabolic pathway in rats	9
Lipidomic profiling of Indonesian coffee to determine its geographical origin by LC–MS/MS	8
Altitude and regional differentiation of dark tea using non-targeted metabolomics based on UHPLC-Q-Exactive Orbitrap MS	8
Quality impact and tenderization mechanism of papain-calcium chloride-citrus fiber on steak	8
Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation	8
Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional)	8
Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics	8
Microencapsulation of lycopene from tomato peels industrial by-product in a citrus pectin mixture matrix: evidences on physicochemical and stability profile	8
Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from “wonderful” pomegranate peel: an advanced chemometrics analysis	8
Assessment of the prebiotic properties of fructooligosaccharides extracted from dragon fruit (Selenicereus undatus) peel	8
Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity	8
Effect of smoldering air volume flow rates and smoking time on quality attributes of Frankfurter-type sausages	8
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese	8
Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration	8
Impact of barley endophytic Pantoea agglomerans on the malt filterability	8
Hydroalcoholic extracts of Psidium cattleianum Afzel. ex Sabine for liqueur production: influence of different fruit harvesting points on phytochemical, volatile, and sensory profiles, antioxidant act	8
Sweet potato (Ipomoea batatas (L.) Lam): a comprehensive review of its botany, nutritional composition, phytochemical profile, health benefits, and future prospects	8
An update on citrus polymethoxyflavones: chemistry, metabolic fate, and relevant bioactivities	8
Antioxidant properties and bioactive compounds in rooibos (Aspalathus linearis) and tea (Camellia sinensis) infusions	8
Characterization of the physicochemical, phytochemical, and microbiological properties of steam cooked beetroots during refrigerated storage	8
Changes in selected chemical and sensory parameters during aging of red wines produced in Poland	8
Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates	8
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions	8
Fusion the electronic tongue and electronic nose with a graph neural network-Mamba hybrid models for the rapid traceability of wine origin	8
Layer-by-layer chitosan-based films with middle-layer incorporated rosemary oil nanoemulsion for sustained release and minced beef preservation	8
Assessment of phenolic profile, allicin content, and inhibitory potential against α-amylase and α-glucosidase on conventional and organic garlic (Allium sativum L.)	8
Effects of high-pressure thawing on the quality and myofibrillar protein denaturation of Atlantic salmon	8
Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods	8