European Food Research and Technology

Article	Citations
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	170
Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage	98
Geographical origin estimation of miniaturized samples of “Nova” mandarin juice based on multiple physicochemical and biochemical parameters conjointly with bootstrapping	58
Modulating texturized pea protein characteristics through extrusion process parameters for application in hybrid and vegan burger patties	50
Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee	42
Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up	42
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce	41
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	40
Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach	38
Identification of antihypertensive bioactive peptides in the herby and white cheeses produced from different milk types	37
Intrinsic viscosity, steady and oscillatory shear rheology of a new source of galactomannan isolated from Gleditsia caspica (Persian honey locust) seeds in aqueous dispersions	35
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage	35
Effect of lactic fermentation and matrix on phenolic content, bioaccessibility, and scavenging activity of beetroot beverages	35
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	34
Acetylated cashew gum polysaccharide nanoparticles as a promising green label nanomaterial for encapsulation of D-limonene: physicochemical, structural and antibacterial properties	34
Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content	33
Better selection of chestnut cultivars: experimenting the sensory characterization of the Marrone chestnuts compared to the “Chataigne” chestnuts	31
Food authentication and adulteration control based on metrics data of foods and chemometrics	28
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	27
Anti-inflammatory and antioxidant activities of ginsenosides and ginseng root extract to counteract obesity	27
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	27
Screening of fungi from the phylum Basidiomycota for degradation of boar taint aroma compounds	26
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars	26
Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages	26
An effective feature extraction method for olive peacock eye leaf disease classification	26

Elemental composition of green tea infusions depending on the method of their brewing	26
ICP OES combined with chemometric tools to differentiate green coffee beans in special or traditional	26
Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed	25
Mechanical and surface properties of semifinished potato tuber exposed to UV-C radiation at varied operational parameters	25
Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts	25
Insights on the impact of deep eutectic solvents on the composition of the extracts from lemon (Citrus limon L.) peels analyzed by a novel RP-LC–QTOF-MS/MS method	25
Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations	25
ACE inhibitory effect of the protein hydrolysates prepared from commercially available nori product by pepsin–trypsin digestion	25
The impact of coffee genotype and processing method on the sensory and metabolite profiles of Robusta coffee (Coffea canephora)	24
Bioactive compounds and oxidative stability of feral olive oils from Tunisian Amazigh Mountains using LC-ESI-QTOF-MS approach for the development of innovative food products	24
Characterization of Rubus fruticosus L. berries growing wild in Morocco: phytochemical screening, antioxidant activity and chromatography analysis	24
Characterizing the non-starch polysaccharides of hempseed cell walls	24
Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin	23
Effect of soy protein isolates inclusion on physicochemical, functional, and nutritional properties of buckwheat gels	23
Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes	23
The effect of microbial transglutaminase and two different starter cultures on goat milk yogurt	23
Fatty acid composition, squalene and elements in apple by-products: comparison between ancient cultivars and commercial varieties	23
Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power	22
Phenolic compounds profiles of different barley varieties under the action of nanocomposite complex bacterial preparation Azogran in conditions of abiotic stress	22
Comparison of the nutrient content of commercially purchased medium seed brown lentils with the world’s leading database	22
Determination of tomato leafminer: Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) damage on tomato using deep learning instance segmentation method	21
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	21
Distinctive properties of the pine, oak, chestnut and multifloral blossom and honeydew honeys	21
Biochemical characterization of YoAlp®: a sheep-fermented milk obtained with autochthonous starter cultures	20
Comparison of palynological method and chromatographic analysis combined with chemometrics to identify botanical origin of propolis	20
Maturation of wine in underwater springs as a novel wine production process	20
The combination effects of quercetin on starch and digestive enzymes reduce postprandial blood glucose in rats	20
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	19
Palynological, chemical, antimicrobial, and enzyme inhibition properties of Cannabis sativa L. propolis	19
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies	19
Mid-infrared spectroscopy enabled rapid differentiation between fresh and frozen–thawed Sevruga (Acipenser stellatus) samples presenting different raw quality	19
Determination of the suitability of wheat cultivars for baklava production	19
Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts	19
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility	19
Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry	19
Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives	19
Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique	19
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	19
Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods	18
Real-time PCR for detection of pistachio in food targeting a low copy number gene marker	18
Characterization of aroma, sensory and taste properties of Angelica keiskei tea	18
The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages	18
Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS	18
Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application	18
Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century	17
Phenolic characterization, antioxidant and α-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses	17
Changes in bioavailability of zinc during malting process and wort production	17
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	17
Influence of cocoa origin on the nutritional characterization of chocolate	17
Benchmarking analysis of CNN models for pits of sour cherry cultivars	17

Characterization of various isomeric photoproducts of ergosterol and vitamin D2 generated by UV irradiation	16
Using ground coffee particle size and distribution to remodel beverage properties	16
The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes	16
Assessment of bioactive compounds and antioxidant capacity of peels and seeds from Mangifera indica L cv Ataulfo waste	16
The mechanism of protective effect on postharvest blackberry fruit treated with ferulic acid and natamycin jointly using transcriptomics and proteomics methods	16
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	16
A review of parametrized trajectory method-based chemical kinetics application to food and flavor analysis	15
Determination of the quality of smoked sea herring (Sardinella maderensis) produced by three smoking processes practiced in Ivory Coast	15
Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts	15
Spoilage detection of smart packaged chicken meat by ddPCR	15
Development of the technology for producing water-soluble melanin from waste of vinary production and the study of its physicochemical properties	15
Unsupervised data fusion and interpretation through cluster analysis on biplot projections: craft beer and gin case studies	15
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches	15
HS–SPME–GC–MS profiling and sensory analyses of juices from red-fleshed ‘Weirouge’ apples made with innovative and conventional dejuicing systems	15
Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability	15
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts	15
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	14
Integrated approach for the molecular characterization of edited plants obtained via Agrobacterium tumefaciens-mediated gene transfer	14
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	14
A rheometer-based method to determine the crystal types of cocoa butter in white chocolate	14
The importance of Cu ×  Pb interactions to Lentinula edodes yield, major/trace elements accumulation and antioxidants	14
Emulsifying properties of lentil protein preparations obtained by dry fractionation	14
A novel high-sensitive indirect competitive chemiluminescence enzyme immunoassay based on monoclonal antibody for tenuazonic acid (TeA) detection	14
The effect of drought stress of sorghum grains on the textural features evaluated using machine learning	14
NMR-based identification of thickeners in membrane-filtered food premixtures	14
Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition	14
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines	14
Functional w1/o/w2 model food product with encapsulated colostrum and high protein content	14
Fast olive quality assessment through RGB images and advanced convolutional neural network modeling	14
A novel fluorescence internal filtration immunoassay for the detection of clenbuterol	14
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	13
An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils	13
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	13
Real-time loop-mediated isothermal amplification of propidium monoazide for visualization of viable Bacillus cereus in food	13
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials	13
Authentication of tomato (Solanum lycopersicum L.) cultivars using discriminative models based on texture parameters of flesh and skin images	13
Exploring the influence of terroir on douro white and red wines characteristics: a study of human perception and electronic analysis	13
Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars	13
The relationship between acidification (pH) and meat quality traits of polish white breed pigs	13
Multiple biological effects of secondary metabolites of Ziziphus jujuba: isolation and mechanistic insights through in vitro and in silico studies	13
Exploring thermosonication as non-chemical disinfection technology for strawberries	13
Droplet digital PCR and real-time PCR for the sensitive and specific detection of Vibrio vulnificus based on the novel target genes	13
Foodomics technology: promising analytical methods of functional activities of plant polyphenols	12
Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia	12
Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families	12
Analysis of the scientific knowledge structure on automation in the wine industry: a bibliometric and systematic review	12
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	12
Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS	12
Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products	12
Determination of 12 quinolones in honey by vortex-assisted dispersive liquid liquid microextraction performed in syringe based on deep eutectic solvent combine with ultra performance liquid chromatogr	12
Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl	12
Effects of EGCg and theaflavins on emetic toxin-producing Bacillus cereus in vitro	12
Brazilian floral honeys: physicochemical, phenolic compounds, organic acids, and mineral characterization	12
Effect of shear and legume protein-type on the mechanical and water vapour barrier properties of composite based edible films	12
A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms	12
Antioxidant, antimicrobial, antiviral, and antiproliferative properties of Turkish propolis sample	12
Development of a sensitive sandwich enzyme-linked immunosorbent assay test kit for reliable detection of peanut residues in processed food	12
A review of techno-functional properties of legume proteins and their potential for development of new products	12
Interaction mechanisms of ACE inhibitory peptides: molecular docking and molecular dynamics simulation studies on five wheat gluten derived peptides	12
Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine	12
Glycation of N-ε-carboxymethyllysine	12
Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment	11
Use of red grape pulp, marc and must in the production of beer	11
Seafood alternatives: assessing the nutritional profile of products sold in the global market	11
Electronic nose and its application in the food industry: a review	11
Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae	11
Powdered seaweeds as a valuable ingredient for functional breads	11
Phytochemical analysis, antioxidant, antibacterial, and cytotoxic activities of leaves and roots of Rubus hyrcanus Juz.	11
High- and low-protein pea genotypes: a comparative study of the composition, quality, and functionality of flour	11
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	11
The use of Li2O fortified growing compost to enhance lithiation in white Agaricus bisporus mushrooms: Li uptake and co-accumulation of other trace elements	11
Changes in beer bitterness level during the beer production process	11
From olive leaves to spherical nanoparticles by one-step RESS process precipitation	11
Physicochemical and phytochemical characterization of green coffee, cinnamon clove, and nutmeg EEGO, and aroma evaluation of the raw powders	11
Extraction of C-PC from Arthrospira platensis: use of ultrasounds, organic solvents and deep eutectic solvents	11
Characterization of endogenous peptides from Dromedary and Bactrian camel milk	11
Study of the influence of hop polyphenols on the sensory stability of lager beer	10
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	10
All-around characterization of brewers’ spent grain	10
Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages	10

The microbiological quality of various foods dried by applying different drying methods: a review	10
Designing of a new intelligent composite film based on sodium alginate/gelatin/shikonin complex for tracking meat freshness	10
Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits	10
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	10
Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties	10
Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings	10
Extraction, purification and stability of C-phycocyanin from Arthrospira platensis	10
Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties	10
Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars	10
Composition analysis of rootstock cherry (Prunus mahaleb L.), a potential source of human nutrition and dietary supplements	10
Benchmarking analysis of CNN models for bread wheat varieties	10
Soy protein-based protein composite system: gelation, application, and challenges—a review	10
Effects of age on mineral elements, amino acids and fatty acids in Chinese chestnut fruits	10
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview	10
Chemical profile of craft brewer’s spent yeast and its antioxidant and antiproliferative activities	10
Determination of phenolic compounds profiles and antioxidant properties of oleaster (Elaeagnus angustifolia L.) grown in Turkey	10
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters	10
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	10
Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples	10
Correction: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption	9
Enantiomer distribution of major chiral volatile organic compounds in botrytized grapes and wines	9
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	9
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts	9
Two-stage drying of tomato based on physical parameter kinetics: operative and qualitative optimization	9
Kilning invokes oxidative changes in malt proteins	9
Identification of apple varieties using hybrid transfer learning and multi-level feature extraction	9
Effect of a pH shift treatment on the functional properties of individual and blended commercial plant protein ingredients	9
Ripe pulp metabolite profiling of ten Indonesian dessert banana cultivars using UHPLC-Q-Orbitrap HRMS	9
Effects of in vitro simulated digestion on the antioxidant activity of different Camellia sinensis (L.) Kuntze leaves extracts	9
Spontaneous isothermal supersaturation of calcium hydroxycarboxylates and Onsager reciprocal relations	9
Difference in the metabolome of colostrum from healthy mothers and mothers with type 2 diabetic mellitus	9
Nanomaterials in food processing, packaging preservation and their effects on health & environment	9
Effect of high hydrostatic pressure on the free amino acid and biogenic amine content of different sausages during storage	9
Multi-residue analytical methods for pesticides in teas: a review	9
Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type	9
Antioxidant and nitrite-scavenging activities of Zanthoxylum bungeanum maxim. and Capsicum annuum L.: a synergistic, additive or antagonistic effect of the extracts?	9
White mustard (Sinapis alba L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents	9
Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke	9
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	9
Formation of chlorogenic acid hydrates during food stuffs preparation procedures for NMR analysis	9
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	9
Preparation of dioscin from Trigonella foenum-graecum by foam separation–preparative high-performance liquid chromatography	9
Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake	9
Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics	9
Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies	9
New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content	8
Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens	8
The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings	8
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	8
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	8
Differentiation of peach cultivars by image analysis based on the skin, flesh, stone and seed textures	8
Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review	8
Determination of aluminium concentrations in black, green, and white tea samples: effects of different infusion times and teapot species on aluminium release	8
Analysis of estrogens in milk samples using ionic liquid-modified covalent organic framework and stable isotope labeling technique	8
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	8
Enzymatic production and analysis of antioxidative protein hydrolysates	8
Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels	8
Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability	8
Overcoming obstacles in insect utilization	8
Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility	8
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents	8
Changes in the aroma characteristics during the different processes of dry Cabernet Sauvignon wine production	8
Correction to: Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy	8
Identification of dipeptidyl peptidase-IV inhibitory peptides from yak bone collagen by in silico and in vitro analysis	8
1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach	8
Spoilage yeasts in fermented vegetables: conventional and novel control strategies	8
A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties	8
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition	8
Antioxidant stability of a novel peptide from porcine plasma hydrolysates by in vitro digestion/HepG-2 model	8
Characterization of the formation of key flavor volatiles in kiwifruit (Actinidia deliciosa) during storage by integrating	8
Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum	8
Year-to-year differentiation of black tea through spectroscopic and chemometric analysis	8
New wines characterised by their low alcohol and extraordinary polyphenolic content	8
Correction to: Lentinus crinitus basidiocarp stipe and pileus: chemical composition, cytotoxicity and antioxidant activity	8
Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source	8
A functional barley-based fermented soup (tarhana) with high β-glucan content	8
Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines	8
Correction to: Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose	8
Fatty acids composition and physical properties of stones and kernels from different peach cultivars as biomarker of origin and ripening time	8
Amino acids and glycation compounds in hot trub formed during wort boiling	8
Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC	8
Simultaneous detection of thiabendazole and carbendazim in foods based on two-color upconversion and magnetic separation nanoparticles fluorescence immunoassay	8
Routes of human exposure to Micro- and Nanoplastics through the food chain: what do literature reviews say?	8
Novel fructooligosaccharides of Dioscorea alata L. tuber have prebiotic potentialities	8
Modified loop-mediated isothermal amplification method combined with a TaqMan probe for the detection of Mycoplasma gallisepticum	8
Quantitative proteome analysis revealed metabolic changes in Arthrospira platensis in response to selenium stress	8
Spiced-marinating injection brine effect on the entire pork quality	8
PCR–RFLP and species-specific PCR efficiency for the identification of adulteries in meat and meat products	8
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	8
Proteome composition and profiling of bioactive peptides of edible Antheraea assamensis pupae by sequential enzymatic digestion and kinetic modeling of in vitro gastrointestinal digestion	8
Analysis of milk with liquid chromatography–mass spectrometry: a review	8
Antioxidant content and volatile composition of seedless table grape (Vitis vinifera L.) varieties	8
Visualization and quantitative detection of foodborne Salmonella Typhimurium by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs@phage)	8
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	8