European Food Research and Technology

Article	Citations
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	68
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	67
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	62
Maturation of wine in underwater springs as a novel wine production process	59
Gastrointestinal stability and bioactivity of propolis from diverse origins	52
Isolation, identification, and chelation mechanism of selenium-chelating peptides from quinoa protein hydrolysate	50
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	49
Impact of charge density on the properties and bioactivities of chitosan-based films	46
Development of food and drug homologous products: insights from raw material, modern processing technologies and quality assurance	45
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	43
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	43
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	43
Targeted metabolomics reveals the storage potential of grape juice produced using different vine training systems and rootstocks	43
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	41
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	40
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	38
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	38
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	37
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	36
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	34
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	33
Modeling and optimization of pea protein hydrolysis: linking process parameters to technological functionality	33
Impact of extraction protocol on protein from black soldier fly (Hermetia illucens L.) larvae: characterization, protein composition, allergen mapping and protein quality	32
Impact of black rice (Chakhao) polishing and cooking on phenolic and anthocyanin compounds profiling by using ESI-high resolution mass spectroscopy (LC-HRMS)	32
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	32

Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	31
Evaluating Konjac glucomannan as an effective methylcellulose alternative in plant-based burger patties	31
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	31
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	31
Impact of pulsed electric field pretreatment on quality parameters of aronia and haskap berry juices	31
Recent advances in extrusion technology for plant-based meat analogues: composition, development, and challenges	30
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	30
Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu	29
Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines	29
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues	29
Applying deconstructed sourdough communities and fermentation parameters to low-FODMAP wheat bread production	28
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	27
Recent trends in the modification of plant proteins by non-thermal techniques: impact on functional properties and their application in food systems	27
Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities	27
Identification of varieties of sorghum based on a competitive adaptive reweighted sampling-random forest process	26
Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach	26
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	25
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties	25
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	25
Potential valorization opportunities for Brewer’s spent grain	25
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages	24
Compositional, structural, and lipid profiles of grasshopper (Sphenarium purpurascens) and cockroach (Nauphoeta cinerea) flours: implications for emerging food technologies	24
Innovative technologies in postharvest management of fruits and vegetables: a review	23
Flaxseed oil based omega-3 fatty acid rich nano-emulsions stabilized with alpha-lipoic acid and flax lignan: characterization, stability, and toxicity assessment	23
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	23
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	23
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	23
Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area	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
Calcium effects on enzymatic glucose oxidation	22
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine	22
Chemo-sensory profile of white wines: importance of grape variety and aging technique	22
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	22
Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches	21
Characterization of soluble fibro-protein extract from Tunisian date seeds "Deglet Nour" by targeted and untargeted techniques	21
Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion	21
Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts	21
Characterization and discrimination of camellia oil varieties according to fatty acid, squalene, tocopherol, and volatile substance contents by chromatography and chemometrics	21
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile	20
In-depth profiling of the key odor-active compounds in commercially dried red and black goji berries	20
BRS carmem grape: a rich source of malvidin-3,5-diglucoside with technological potential	20
The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions	20
Using fluorescence spectra to quantitatively evaluate the constituent content and functionality of hydroponically grown Fragaria × Ananassa	20
Integrated chemical and biological analysis of Astragalus aintabicus Boiss extracts using chromatographic profiling, in vitro assays, and in Silico modeling	20
Formulation of sustainable gluten-free beer from rice malt and potato processing residue with a view to a circular economy	20
Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels	20
Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia	20
Cytochrome oxidase I DNA barcoding for species authentication in Turkish seafood products	20
Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties	20
Effect of Lacticaseibacillus paracasei FMES-1 on nitrite concentration, microbial ecology and flavor profile of fermented pickled mustard	20

Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics	20
Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation	19
Disgust or curiosity? Acceptance of edible insects as food alternative in Poland	19
Coumarin contents of tonka (Dipteryx odorata) products	19
Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection	19
A chemometric study on phenolic profiles and biological properties of cotton honeys from Turkey	18
Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)	18
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	18
A comprehensive review on biological properties of fish and shellfish allergens	18
Sterols in fresh and preserved button mushroom (Agaricus bisporus) products	18
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products	18
Effect of ultrasonic-microwave treatment on the structure and gel properties of soybean meal	18
Comprehensive analysis of the chemical compositions, chiral profile, and physical properties of Myristica fragrans fruit essential oils and oleoresins	18
Metabolomic insights into Triticum aestivum L.: comparative profiling of growth stages and parts using hydrophilic extracts	17
Effects of sunlight ripening process on the biological activities of persimmon (Diospyros kaki L.) peel and pulp extracts	17
Process conditions of enzymatic hydrolysis of baru (Dipteryx Alata Vogel) almond meal and technological and bioactive properties of protein hydrolysate	17
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	17
Identification of volatile compounds in chocolate malt	17
Development of plasmid calibrators for absolute quantification of the β-parvalbumin gene in Lophius piscatorius	17
Rapid detection of base liquor grades using near-infrared spectroscopy and SHAP-enhanced interpretable ensemble learning models	17
Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion	17
Correction: The effect of year and variety on the nutritional value of Camelina sativa meal	17
Cross-linked phytase aggregates for improved phytate degradation at low pH in animal feed	17
Bioactive capacity of peanuts with different coat colors	17
Characterization and differentiation of Calabrian extra virgin olive oil: a multivariate study	16
Properties, production, and applications of astaxanthin from microalgae in food industries	16
The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste	16
Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity	16
Characterization of oil solvent extracted from four Mango (Mangifera indica L.) kernels	16
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages	16
Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins	16
Harnessing probiotic fermentation for the generation of food-derived bioactive peptides: current status and prospects	16
Construction of SPI/CTS microcapsules via heat-induced gelation: synergistic enhancement of astaxanthin stabilization and bioaccessibility	16
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground	16
Stabilization of solid lipid nanoparticles with glycyrrhizin	16
Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals	16
Change in fruit properties, bioactive contents and individual phenolics of strawberry tree (Arbutus Unedo L.) fruits at different developmental stage	16
Investigation of pre-processing NIR spectroscopic data and classification algorithms for the fast identification of chocolate-coated peanuts and sultanas	15
Flavonoids from aging tangerine peel alleviate OVA-induced allergic asthma through JAK/STAT signaling pathway in balb/c mice	15
Comparative study of digital and hyperspectral imaging for varietal discrimination of dill (Anethum graveolens L.) seeds	15
Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards	15
Assessment of antimicrobial activity and selected safety attributes of Lactiplantibacillus plantarum and Pediococcus pentosaceus strains for potential probiotic use	15
Analysis of phenolic compounds and sensory quality of kiwifruit wine fermented by different Saccharomyces cerevisiae	15
The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity	15
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification	15
Effect of maturity on the physicochemical and functional properties of flour and starch from Euryale ferox	15
Comprehensive analysis of phenylpropanoids and butylidenephthalides in Angelica sinensis (Oliv.) Diels from different regions and processing methods by high-performance liquid chromatography combined	15
A new food stabilizer in technological properties of low-fat processed cheese	15
Nutritional and technological characterization of rosehip seed flours as a functional ingredient in common wheat bread	15
Simple preparation and purification of citrus pectic oligosaccharides: structural analysis and antioxidant potential	15
Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus	14
Influence of oak chips addition on the physicochemical properties of beer	14
Reuse of cells in mead production using Tamarindus indica pulp as an unconventional supplement	14
Application of computational fluid dynamics simulations in food industry	14
Additives used as fat substitutes in meat products: sensory and technological impacts, nutritional aspects and health benefits	14
Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts	14
Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages	14
Efficient production and biochemical characterization of a thermostable carboxypeptidase from Bacillus megaterium and its application on flavor improvement of soy isolate protein hydrolysates	14
Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels	14
Tenebrio molitor as a sustainable source of proteins and bioactive peptides: extraction techniques, functional properties, and applications	14
Physicochemical, functional, and safety evaluation of rice distiller dried grain with solubles for human food applications	14
Uncovering changes in mulberry brandy during artificial aging using flavoromics	14
Investigation of the effect of the drying techniques on the volatile constituents’ profiles of sow thistle (Sonchus oleraceus L.) using headspace solid-phase microextraction with comprehensive two-dim	14
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer	14
Role of apple pomace in the formulation of a novel healthy mayonnaise	14
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts	14
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend	14
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	14
Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel	14
Nutritional profiling of cold-pressed hemp seed oils: comprehensive analysis of fatty acids, fahfas, and cannabinoids	14
Hybrid method for predicting protein denaturation and docosahexaenoic acid decomposition in Atlantic salmon (Salmo salar L.) using computational fluid dynamics and response surface methodology	14
Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits	14
Study on the antibacterial activity and mechanism of Cinnamaldehyde against Methicillin-resistant Staphylococcus aureus	13
Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude	13
Comparison on the nutritional and functional components, and antioxidant activities of different Faba bean varieties	13
Effects of a wine lees-based diet on the growth, antioxidant status, nutritional and phenolic composition of Zophobas atratus larvae	13
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	13
Research progress on milk and egg allergens	13
A novel shellac-based material for bitterness reduction and bacterial growth inhibition in caffeinated beverages	13
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties	13

Comparison of polyphenolic profile and antioxidant capacity of Prunus subgenus Cerasus L. species from Turkey	13
Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation	13
Characterization of protein-polyphenol adduct formation in skim milk after addition of 4-methylcatechol	13
Rapid DNA extraction and colorimetric amplicon visualisation speed up LAMP-based detection of soybean allergen in foods	13
Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides	12
Mushrooms as meat substitute in plant-based diets	12
Selective recovery and preconcentration of catechins from wine industry residues using molecularly imprinted polymers: an eco-friendly solid phase extraction approach	12
Spoilage detection of smart packaged chicken meat by ddPCR	12
Proteolytic hydrolysis and functional characterization of zein protein hydrolysates	12
Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)	12
An integrated ensemble approach using diverse machine learning models for single-label and multi-label crop classification	12
Predicting Indonesian coffee origins using untargeted SPME − GCMS - based volatile compounds fingerprinting and machine learning approaches	12
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach	12
Integrated phenotyping of 35 sweet cherry cultivars for texture, aroma, and taste diversity using a texture analyzer, e-nose, and e-tongue	12
Phenolic compounds classification and their distribution in winemaking by-products	12
Classification of deep image features of lentil varieties with machine learning techniques	12
Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane	12
Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine	12
Dynamic changes in physicochemical, antioxidant, and aromatic profiles during fermentation of pea extract (Pisum sativum L.) by lactic acid bacteria	12
Development of a comprehensive analytical method for metabolites in body fluid associated with intake of aged garlic extract	11
Macroalgae-derived hydrocolloids and their applications in food industry and their health effects	11
Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits	11
Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus	11
Changes in bioavailability of zinc during malting process and wort production	11
Oxidative quality parameters of royal jelly under different storage conditions: insights into protein oxidation (AOPPs), lipid peroxidation (MDA), and Maillard reaction (HMF)	11
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	11
Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage	11
Exploring the sensory characteristics and understanding consumer acceptance of gluten-free pasta	11
Mitigation of acrylamide in fried potato chips using immersion in green tea extract	11
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts	11
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	11
Monitoring viable yeast populations using flow cytometry in spontaneous and inoculated alcoholic fermentations of white must and red mash	11
Influence of heat treatment and covalently bound galactose during glycation on the structural and physicochemical properties of jackfruit seed protein	11
Valorization of Mediterranean agro-industrial leftovers in bakery products: an overview	11
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	11
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches	11
A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms	11
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars	11
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage	11
Analysis of volatile composition in Humulus lupulus L. cultivated in Taiwan	11
ATR-FTIR spectroscopic fingerprinting of Moroccan Cannabis sativa L. extracts prepared by ultrasound-assisted method: chemometric analysis and in vitro anti-inflammatory activities	11
The impact of pretreatments and starter cultures on the biotransformation of glucosinolates during the fermentation of broccoli stalk	11
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility	11
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	11
Structural and physicochemical characterization, technological properties, and prebiotic potential of an acidic polysaccharide extracted from the aerial parts of Eryngium billardieri	10
Nepetanudoside B, a potential new food additive isolated from Nepeta aristata: antioxidant, antibacterial, DFT, ADME/T, PASS prediction and MTT analysis studies	10
Simultaneous quantification of five DL-amino acids in beer by UHPLC–MS/MS using a novel chiral mass spectrometry probe	10
New wines characterised by their low alcohol and extraordinary polyphenolic content	10
Differences in the antibacterial efficacy of honey against oral and non-oral bacterial pathogens in artificial human saliva	10
Kilning invokes oxidative changes in malt proteins	10
Tracing tiger nut (C. esculentus L.): functional food from the colossal Cyperus genus	10
Assessment of aroma release in filled chocolate wafers through electronic nose analysis	10
Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits	10
Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry	10
Agrocybe aegerita as a functional food: chemical composition and biological activities	10
Routes of human exposure to Micro- and Nanoplastics through the food chain: what do literature reviews say?	10
Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility	10
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche	10
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine	10
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts	10
Physicochemical properties of protein-rich whole and defatted edible Jatropha curcas as a climate-resilient food ingredient	10
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition	10
Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels	10
Nanomaterials in food processing, packaging preservation and their effects on health & environment	10
Post-roast maturation and coffee quality: a sensory perspective on freshness	10
Effect of viscoelastic properties of soluble and insoluble soy protein isolate on the fiber formation and the distribution of insoluble dietary fiber in extrudates	9
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests	9
Chlorinated paraffin screening in chocolate products and infant formula by planar solid phase extraction	9
Metabolomic and nutritional profiling of Amaranthus cruentus landraces from Jammu and kashmir: insights into phytochemical diversity and functional potential	9
A new approach to evaluate mixing time in a V-type powder mixer: Taguchi weighted grey relational analysis	9
Development of an eco-fractionation process for Ricinodendron heudelotii oil to obtain α-eleostearic acid and β-eleostearic acid	9
Polycyclic aromatic hydrocarbons contamination levels of dried herbal teas and their infusions	9
Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity	9
Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source	9
Valorization of grape winery waste: optimization of drying conditions for bioactive compounds extraction	9
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions	9
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
A comparison of bovine and porcine species in foods containing animal gelatin with RT-PCR and Q-Exactive ORBITRAP device	9
Study of the metabolism of S-allylmercaptocysteine to elucidate its metabolites and metabolic pathway in rats	9
Bioactive protein and its derived peptides extracted from the yellow pond turtle plastron ameliorate inflammation and cartilage damage in papain-induced knee osteoarthritis rats	9
Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems	9
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach	9
The anti-glycation effect and potential mechanism of Lentinan on BSA-Fru model and a model baked food system	9
Quality impact and tenderization mechanism of papain-calcium chloride-citrus fiber on steak	9
Artificial intelligence approaches for real-time table olive cultivars quality assessment	9
Using ground oyster mushroom and chia seeds for the fortification of wheat bread-Nelder–Mead simplex optimisation	9
A new hybrid model for classification of corn using morphological properties	9
Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration	9
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions	9
Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach	9
Characterization of the physicochemical, phytochemical, and microbiological properties of steam cooked beetroots during refrigerated storage	8
Antioxidant properties and bioactive compounds in rooibos (Aspalathus linearis) and tea (Camellia sinensis) infusions	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
Fusion the electronic tongue and electronic nose with a graph neural network-Mamba hybrid models for the rapid traceability of wine origin	8