Innovative Food Science & Emerging Technologies

Article	Citations
Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system	152
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	120
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	111
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	108
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	97
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	96
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	92
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	76
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	73
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	70
Electric fields to support microalgae growth with a differentiated biochemical composition	69
A temporal view of the water kefir microbiota and flavour attributes	68
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	68
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	64
Microwave decontamination processing of tahini and process design considerations using a computational approach	59
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	59
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	59
Feasibility of using a protein gel for masticatory assessment of older people	58
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	57
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	57
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	56
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	56
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	55
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	55
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods	54

In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	53
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	53
Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications	52
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	50
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue	50
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	50
Editorial Board	50
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	50
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	48
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	48
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	48
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	48
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	47
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	46
Silver nanocube-enabled surface-enhanced Raman scattering platform for predictive quantification and classification modeling of white colony-forming yeasts in kimchi	45
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	45
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	45
Investigating the effect of food trays porosity on the drying process	45
Experimental and numerical analysis of heat and mass transfer in various food products during vacuum freezing	44
Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis	43
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties	43
Investigation of the mechanism of H2O2 combined pulsed electric field treatment reducing the antigenicity of parvalbumin and tropomyosin by high-resolution mass spectrometry, molecular dynamics and DF	43
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	43
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	42
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill	42
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy	42
Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system	42
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	42
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	41
Non-thermal processing of orange juice via high-voltage electrospray: Effects on flavour, microbial control, and nutritional properties	41
Application of antioxidants in cold plasma treatment of fish oil	40
Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology	40
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage	40
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	40
Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo	40
Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality	39
Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films	39
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation	39
Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor	39
Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration	39
Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying	39
High-throughput approach for the screening of mineral-chelating activities of enzymatic milk protein hydrolysates	37
Enhancing the potential of brewer's spent grain utilization in human nutrition through pulsed electric field-assisted protein extraction	37
Redefining the monitoring of antioxidants: Interfacial charge redistribution in SrTiO3@GCN nanocomposite for improved electrochemical detection of propyl gallate in food matrices	37
Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies	37
Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology	37
Variations in quality attributes of cow and goat milk subjected to microwave and high-pressure treatments over a two-week storage period	37
Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application	37
Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol	36
High-pressure homogenization pretreatment enhances flavonoid release and bioactive peptide production in quinoa protein hydrolysates: In vitro and in silico analysis of bioactive properties	36

Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study	35
Toxin removal during protein extraction from tomato leaves	35
Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability	35
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure	34
Editorial Board	34
Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste: Inputs of interest for cultured meat	34
Editorial Board	34
Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction	34
Catalyst activation by cold plasma technology and its effect on isomerization of safflower seed oil	34
Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization	33
Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets	33
Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability	33
Wet refining: A novel approach for modification of wheat bran fiber	33
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs	33
Protein valorization from ora-pro-nobis leaves by compressed fluids biorefinery extractions	33
Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes	32
Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density	32
Pulsed electric fields technology enhances the functionality of orange by-products: A study on dietary fiber fractions and structure	32
Effects of ohmic heating on interfacial, rheology and structure of aquafaba proteins and products	32
Extended applications of the small-scale radio frequency system for improving the heating performance of multi-component rice	32
Synergy of oxygen plasma bubbles with ultrasonic waves for Escherichia coli inactivation	32
Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food	32
Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation	31
A new proposed validation method for low energy electron beam processing of dry spices	31
Solid-state microwave phase control for improved heating patterns in single-mode cavities	31
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative	31
Comprehensive evaluation of microwave reheating performance using predictive complementary relative phase shifting strategy in a solid-state system	31
Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes	31
Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox	31
Microwave-assisted infrared dry-peeling of beetroot: Peeling performance, product quality, and cell integrity	30
Establishment of a new horizontal casting device and evaluation system for characterizing the homogeneity of food soft matter solution	30
Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics	30
Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms	30
Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies	30
Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety	30
Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning	30
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market	30
Effects of ultrasound on the fermentation profile and metabolic activity of lactic acid bacteria in buffalo's (Bubalus bubalis) milk	30
Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate	30
α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content	30
A facile strategy for plant protein fiber formation without extrusion or shear processing	30
A computational approach to nutrition science reveals the dynamics of the protein content of human milk	30
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements	29
Exploring the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking para	29
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis	29
Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process	29
Pulsed electric field treatment enhances lipid bioaccessibility while preserving oxidative stability in Chlorella vulgaris	29
Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders	29
Reduction of E. coli O157: H7 and Bacillus cereus levels in red pepper powder using dielectric barrier discharge (DBD) plasma for enhanced quality	29
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations	29
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study	29
Impact of static electric field on different freezing rates in quality preservation of scallops	28
A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage	28
Integrated transcriptomic and metabolomic analysis of the global response of Staphylococcus aureus to ohmic heating	28
Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation	28
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate	28
Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties	28
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion	28
Photothermal pasteurization of paprika powder by ultra-high irradiance blue (405 nm) light: Impact on Salmonella inactivation and quality attributes	28
Insight into the mechanism of efficient extraction of tea saponins from Camellia oleifera shells using deep eutectic solvents	28
Innovative bio-based active packaging: Functional composite films reinforced with biochar for meat preservation	28
Design and evaluation of an R290-based freezing system and air distribution in a domestic-scale microwave-heated freeze-dryer prototype	28
Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices	27
Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain	27
Editorial Board	27
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients	27
Valorization of second cheese whey enriched with apple pomace for the production of innovative fermented products	27
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	27
Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions	27
Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches	27
Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice	27
Milk chilling using nanoparticle enhanced phase change material capsuled inside a jacketed cylindrical module: A numerical and experimental study	27
Gentle milk fat separation using silicon carbide ceramic membranes	27
Influence of low voltage electrostatic field combined with microporous packaging on the quality and physiological metabolism of fresh-cut broccoli (Brassica oleracea L. var. italica)	27
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction	27
Application of cold plasma for rice bran preservation: Effects on stability and quality	27
Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform	27
Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields	26
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating	26
Enhancing the stability of quercetin by loading into dual-layered hydrogel-emulsion gel using coaxial 3D food printing	26

Solid-state fermentation for recovery of carotenoids from tomato waste	26
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application	26
Inactivation of Alicyclobacillus contaminans spores by dielectric barrier discharge plasma and its biological mechanism	26
Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties	26
Kinetic study of the combined effect of high pressure and pH-value on Arthrospira Platensis (Spirulina) proteins extraction	26
Improvement of an annular thin film UV-C reactor by fluid guiding elements	26
Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits	26
Application of dietary fibers as hydrocolloids: Experimental evaluation in a model processed cheese sauce system	26
Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens	26
Understanding the heating characteristics in microwave heating moving and deforming foods by a hybrid double-layer ALE/implicit algorithm	26
Synergistic effects of pulsed electric fields and ohmic heating on red beetroot cooking performance	25
Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin	25
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs	25
Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge	25
Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation	25
Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori	25
Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles	25
Influence of additives on moisture variation and edible quality of minced chicken breast subjected to combined radio frequency and water bath treatments	25
Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment	25
Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour	24
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties	24
Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass trans	24
Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA)	24
Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties	24
Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics	24
Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage	23
Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice	23
Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace	23
A water-only process to fractionate yellow peas into its constituents	23
Solar-dried fig quality: A comparative study of ultrasonic, ohmic blanching, and sulfur dioxide pre-treatments on bioactive retention, antioxidant activity, and physical properties	23
One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace	23
Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran	23
Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system	23
Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran	23
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking	22
Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes	22
From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent	22
Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef	22
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia	22
Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism	22
Shear-induced structuring of phase-separated sodium caseinate - sodium alginate blends using extrusion-based 3D printing: Creation of anisotropic aligned micron-size fibrous structures and macroscale	22
Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa	22
Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan	22
Recent progress on UV-light barrier food packaging films – a systematic review	22
Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)	22
Valorization of Passiflora caerulea L. seeds via ultrasound-assisted extraction with natural deep eutectic solvents: Phenolics, in vitro bioaccessibility, and antimicrobial properties	22
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state	22
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties	22
High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.)	22
Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review	22
Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition	21
The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products	21
Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage cond	21
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study	21
Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts	21
Improving heat conduction efficiency to enhance surimi gel performance by precise model structure design in 3D printing	21
A Deep-Sea probiotic platform: Dual-function biopreservation for aquaculture immunomodulation and meat shelf-life extension	21
Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations	21
Editorial Board	21
Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle	21
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing	21
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish	21
Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents	21
Study of the internal mechanism of L-glutamate for improving the survival rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying	21
Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home	21
The food matrix properties influence the antibacterial effectiveness of photodynamic and sonodynamic treatments	20
Tunable-porosity electrospun films from octenylsuccinylated starch/pullulan for enhanced oral anthocyanin delivery: Stability, mucus layer penetration, controlled release, and antioxidant preservation	20
Enhancing brining efficiency and pork quality through electro-heating pretreatments: Insights from salt diffusion modeling and water transport dynamics	20
Effects of Annealing on ultra-high pressure induced gelatinization of corn starch	20
Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation	20
Understanding the mechanisms of action of atmospheric cold plasma towards the mitigation of the stress induced in molds: The case of Aspergillus chevalieri	20
Improving RF heating performance for granular products through vibration assistance	20
Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion	20
Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus	20
Molecular dynamics study of the effects of static and oscillating electric fields in ovalbumin	20
Editorial Board	20
Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice	20
Selective removal effect of subcritical fluid extraction on egg yolk lipids and characterization and enzymatic improvement of defatted egg yolk powder	20
From low-value residue to a valuable bioactive extract: Obtaining phenolic compounds from orange peel waste combining pulsed electric field and ultrasound-assisted extraction	20
Enhancing the bioactivity of Dunaliella salina extracts through ultra-high pressure supercritical fluid extraction (UHP-SFE)	20
Some effects of convulsive political scenarios on food systems. The Venezuelan case	20
From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products	20
Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties	20
Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism	20
Oxidative damage of Bacillus cereus spores by atmospheric pressure plasma jet: Structural integrity and metabolic pathways	20
Emerging risk identification in the food chain – A systematic procedure and data analytical options	20
A comparison of B- and A-type nanoparticles on pressure resistance	20
Passion fruit juicing with or without seeds treated by high-pressure processing and thermal pasteurization: Effects on the storage stability of enzymes and quality properties	19
Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods	19
PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality	19
How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour	19
The effect of postharvest water migration on metabolism of cassava root by hypobaric storage	19
High-efficiency continuous-flow microwave heating system based on metal-ring resonant structure	19
Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets	19
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing	19