Food and Bioprocess Technology

Article	Citations
The Effect of Polyphenol-Loaded Electrospun Fibers in Food Systems	114
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	104
A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams	85
Force Sensing and Force Control of Flexible Gripper with Integrated Flexible Strain and Tactile Sensors for Strawberry Non-Destructive Gripping and Freshness Grading	69
Insights Into Oxygen-Plasma-Bubble Inactivation of Escherichia coli in Apple Juice	65
Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits	64
Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders	62
A Green Method for Nanoencapsulation of Thymol in Chitosan–Gelatin with Antioxidant Capacity	60
Ice Sonication–Assisted Enzymatic Extraction of Kangra Orthodox Tea: Impact on Bioactive Profile, Tea Cream Formation, and Organoleptic Quality	59
Study on the Evolution Mechanism of Spectral Features of Initial Damage in Apples	58
Polyvinyl Alcohol/Chitosan Nanofiber-Based Films Incorporated with Barberry Anthocyanin-Loaded CO-MOF as Multifunctional Performance for Red Meat Sample Packaging	57
Inhibition of Metal-Polyphenol Complex in Tea Fortified with Encapsulated Iron	46
Inactivation of Oxidative Enzymes Using UV-C LEDs and Sensory Quality Assessment Using E-Nose and E-Tongue in Tender Coconut Water	46
The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review	45
3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production	45
Progress of Curcumin in Food Packaging: A Review	42
Screening of the Anti-Aflatoxin B1 Activity of Peruvian Plant Extracts: Relation with their Composition	41
Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics	40
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	40
Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice	39
Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review	38
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	38
Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties	38
Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein	38
Improving Gelling Properties of Tofu: Study on ApnA Aspartic Protease Enzyme Impact on the Resulting Chemical and Microstructure Properties	38

Effect of Onion Peel Extract on Structural, Mechanical, Thermal, and Antioxidant Properties of Methylcellulose Films	37
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	35
Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook	34
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	34
Supercooled Storage Suppresses the Microbial Population and Color Changes in Fresh-Cut Cabbage	34
Electrosprayed Zein and Quercetin Particles: Formation and Properties	34
Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder	34
Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 ºC	34
Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories	33
Multi-layer Active Biopolymer System as a Perspective for Improving the Quality and Scope of Applying Semi-rigid Biodegradable Packaging	33
Changes in Mung Bean Protein Structure and Functionality After Freeze-Thaw Treatment and Addition of Vitexin-Loaded Phytosome Nanoparticles	32
Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt	31
Study on the Regulation of Lutein Release and Bioaccessibility by 3D Printing Interval Multi-layer Structure of Lutein Emulsion Gel	31
Pulsed Electric Field Extracts Obtained from Edible Mushrooms: A Detailed ICP-MS Analysis of Their Mineral and Heavy Metal Contents and Their Cytotoxic Effect on CACO-2 Cells	31
Energized Dispersive Guided Extraction (EDGE), a New Extractive Approach of Phenolics from Açaí (E. oleracea) Seeds: Chemical Characterization, Antioxidant Properties, and Bioaccessibility of the Extr	31
A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying	30
Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality	30
Multielemental Characterization of Bixa orellana L. (urucum) Seeds by Inductively Coupled Plasma Mass Spectrometry	30
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	30
Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries	29
Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification	29
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	29
Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils	29
Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues	29
Postbiotic Application: A Review on Extraction, Purification, and Characterization Methods	29
Influence of Nanovesicle Type, Nanoliposome and Nanoniosome, on Antioxidant and Antimicrobial Activities of Encapsulated Myrtle Extract: A Comparative Study	28
Isolation of Immunomodulatory Biopeptides from Atlantic Mackerel (Scomber scombrus) Protein Hydrolysate based on Molecular Weight, Charge, and Hydrophobicity	28
Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami	28
Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS	28
Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage	28
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	28
Applications of Ultraviolet Light–Emitting Diode Technology in Horticultural Produce: a Systematic Review and Meta-analysis	28
Ultrasound-Assisted Detoxification of Ochratoxin A: Comparative Study of Cell Wall Structure, Hydrophobicity, and Toxin Binding Capacity of Single and Co-culture Lactic Acid Bacteria	28
Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam	27
Molecular Structures and In Vitro Bioactivities of Enzymatically Produced Porcine Placenta Peptides Fractionated by Ultrafiltration	27
Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery	27
Deep Learning Segmentation in Bulk Grain Images for Prediction of Grain Market Quality	27
Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison	26
Controllable Fabrication of Edible Coatings to Improve the Match Between Barrier and Fruits Respiration Through Layer-by-Layer Assembly	26
Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate	26
A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value	26
Multivariate Curve Resolution Applied to Near Infrared Spectroscopic Data Acquired Throughout the Cooking Process to Monitor Evolving Béchamel Sauces	25
Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their M	25
Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil	25
Peruvian Biopolymers (Sapote Gum, Tunta, and Potato Starches) as Suitable Coating Material to Extend the Shelf Life of Bananas	25
Culture-dependent and Culture-independent Evaluation of the Effect of Protective Cultures on Spoilage-related Bacteria in Vacuum-packaged Beef Mince	25
Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest	25
Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes	24
Estimation of Apple Mealiness by Means of Laser Scattering Measurement	24
Improvement of Physicochemical and Antibacterial Properties of Nanoemulsified Origanum vulgare Essential Oil Through Optimization of Ultrasound Processing Variables	24

Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil	24
Contribution of Hydroxypropyl Methylcellulose to the Composite Edible Films and Coatings Properties	24
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes	24
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	24
Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (Concholepas concholepas) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability	24
UV-Assisted Autolysis for Nutrient Bioconversion of Sea Cucumber (Stichopus horrens) Body Wall	23
Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran	23
Encapsulation of Caffeic Acid into Sodium Caseinate Using pH-Driven Method: Fabrication, Characterization, and Bioavailability	23
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods	23
Synbiotic Encapsulation with Maillard Reaction Product and Okra Pectic Oligosaccharide to Enhance the Survival of Lactiplantibacillus Plantarum	23
Antimicrobial Edible Starch Films Obtained By Casting and Thermo‑compression Techniques	23
Vegetable Lignocellulosic Residues and Chitosan as Valuable Resources in the Superabsorbent Bio-aerogel Development for Food Conservation	22
Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa)	22
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties	22
Preservation of Spondias tuberosa Fruit with Edible Coatings Based on Chlorella sp. Enriched with Pomegranate Seed Oil During Storage	21
Development of Pea Protein Films with Haskap (Lonicera caerulea) Leaf Extracts from Aqueous Two-phase Systems	21
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	21
Integration of Optical Property Mapping and Machine Learning for Real-Time Classification of Early Bruises of Apples	21
Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil	21
Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat	21
Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach	21
Enhancing the Quality and Shelf-Life of a Fruit and Vegetable Smoothie Through an Optimized Combination of Ultrasound and Nisin Treatments	21
Effect of Superheated Steam- and Hot Air-Assisted Processing on Functional and Nutritional Properties of Yellow Peas	21
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	21
Activity Changes and Catalytic Effect of Cathepsin L on Low-Salt Myosin Under High-Intensity Ultrasound	21
Co-production of Gluconic Acid and Fructo-oligosaccharides by Aureobasidium pullulans from Sugarcane Molasses: Effect of Oxygen Transfer Rate in Stirred Tank and Airlift Bioreactors	21
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	20
Preparation of Slow-Release Polylactic Acid Antibacterial Active Packaging Films and Its Application in Spinach Preservation	20
Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch	20
Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes	20
Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation	20
The Role of Mitochondrial Energy Metabolism in Shaping the Quality of Highbush Blueberry Fruit During Storage in Ozone-Enriched Atmosphere	20
Enhancing Bactericidal Efficacy of High-Pressure Processing (HPP) Against Foodborne Pathogens: The Role of pH and Mechanistic Insights	20
Enhanced and Green Extraction of Saponins from Gleditsia sinensis Lam. Pods by Ultrasound-Assisted Deep Eutectic Solvents: Optimization and Comprehensive Characterization	20
Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products	20
Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement	19
Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process	19
A Comprehensive Review on Smartphone-Based Sensor for Fish Spoilage Analysis: Applications and Limitations	19
Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes	19
β-Glucan Extraction from Hull-Less Barley by a Novel Approach: Microwave-Assisted Pressurized CO2/H2O	19
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	19
Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk	19
Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough	19
Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay	19
Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus)	19
Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12	19
Influence of Lighting Pattern and Sample Positioning on Detection of Moldy Core Disease in Apples by NIR Spectroscopy	19
A New Index to Detect Process Deviations Using IR Spectroscopy and Chemometrics Process Tools	19
Computational Fluid Dynamics Analysis and Biodosimetry-Based Microbial Validation for Continuous-Flow Pulsed UV Light Reactors for Processing of Model Liquid Foods	18
Application of Taguchi Method to Optimize Deep Eutectic Solvent-Based Ultrasound-Assisted Extraction of Polysaccharides from Maca and Its Biological Activity	18
Enhancing Okra Drying Quality and Efficiency Through Combined Freeze and Pulsed Spouted Microwave Vacuum Drying	18
Pulsed Vacuum Drying (PVD) of Hawthorn (Crataegus spp.) Slices: Effects on Drying Characteristics and Physicochemical Quality	18
Antihypertensive, Antidiabetic, and Antioxidant Properties of Novel Azolla pinnata Fern Protein Hydrolysates: Inhibition Mechanism, Stability, Profiling, and Molecular Docking	18
Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil	18
Tailoring of Polymer and Metal Nanobiocomposites Corroborated with Smart Food Packaging Systems—A Review	18
Hydrophobic Cellulose Acetate Active Food Packaging: Enhanced with (E)-Cinnamaldehyde for Antimicrobial and Anti-browning Properties	17
Extraction of Bioactive Compounds from Celery Root Peels Using an Ultrasound-Assisted Method with Choline Chloride–Based Deep Eutectic Solvents	17
Investigating the Bioactivities of a Dextran and Levan Mixture Produced by the Sourdough-Derived Leuconostoc mesenteroides Strain DSA_F	17
Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil	17
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	17
Alleviative Effects of Glutenin Macropolymer on the Quality Deterioration of Steamed Stuffed Bun During Freeze–Thaw Cycles	17
Effect of Protein Content and Particle Size on Functional Properties of Air-Classified Fava Bean Flour Fractions	17
Enhanced Barrier and Antimicrobial Properties of Maleic Anhydride-Modified Polyvinyl Alcohol Nanocomposite Films Embedded with Multiwall Carbon Nanotubes Decorated with Nano ZnO for Food Packaging App	17
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry	17
Pulsed Light and Retort Processing of Coconut Inflorescence Sap (neera): Process Optimization and Storage Stability	17
Use of Ethanol in Convective Drying of Coated and Osmotically Dehydrated Papaya with Isomaltulose	17
Microencapsulation of Myrtus Communis Extracts in Saccharomyces Cerevisiae Cells: Effects on Phenolic Content and Antioxidant Capacity, Physical Characterization and Molecular Docking Analysis	16
Bioactivity Evaluation of Peptide Fractions from Bighead Carp (Hypophthalmichthys nobilis) Using Alcalase and Hydrolytic Enzymes Extracted from Oncorhynchus mykiss and Their Potential to Develop the E	16
Unlocking the Potential of Cyclodextrin/Metal–Organic Frameworks in Food Packaging Systems: An Exclusive Review on the Latest Trends	16
Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications	16
Microwave-Induced Structural and Functional Changes in Small Granule Starch	16
Antibacterial Effect of Gallic Acid in UV-C Light Treatment Against Escherichia coli O157:H7 and the Underlying Mechanism	16
Characteristics and Three-Dimensional Printability of Ginseng Starch Modified Using Acetylation, Heat-Moisture Treatment, and Citric Acid Hydrolysis	16
Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis	16
Inhibitory Capacity of Chitosan Films Containing Lactic Acid Bacteria Cell-Free Supernatants against Colletotrichum gloeosporioides	16
Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly	16
By-Products as Sustainable Source of Bioactive Compounds for Potential Application in the Field of Food and New Materials for Packaging Development	16
Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil	16
Bioactive Aerogels as Absorbent Pads: Production, Characterization, and Application for Chicken Meat Packaging	16
Synthesis of Galacto-oligosaccharides in Milk by Using Bifidobacterium bifidum β-galactosidases (Saphera 2600L and Nola Fit 5500) Immobilized on Chitosan Beads	16

Water Loss: A Postharvest Quality Marker in Apple Storage	16
Cold Plasma Pretreatment Prior to Ultrasound-assisted Air Drying of Cumin Seeds	16
Analysis of Pumpkin Paste Printability for Screw-Based 3D Food Printer	16
Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content	16
Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries	16
Super-Resolution Microscopy and Their Applications in Food Materials: Beyond the Resolution Limits of Fluorescence Microscopy	16
Evaluation of Three-Phase Partitioning for Efficient and Simultaneous Isolation of Immunomodulatory Polysaccharides and Proteins from Lentinula Edodes Mushroom	16
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	15
Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air–Assisted Radio Frequency (HARF) Heating	15
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	15
Valorization of Pineapple Core Waste for Sequential Extraction of Phenolic Compounds and Carotenoids: Optimization Through Ultrasound-Assisted Method and Box–Behnken Design	15
Novel Microemulgel Based on Persian Gum Hydrochlorides Containing Garlic Essential Oil: Rheological, Mechanical, and Antimicrobial Properties and In Vitro Sustained Release Modeling	15
Investigating the Impact of Ultrasound Pretreatment on the Physicochemical, Structural, and Antioxidant Properties of Lupin Protein Hydrolysates	15
Effect of Ginkgo biloba Leaf Flavonoids on the Growth and Enzymatic Oxidation Systems of Penicillium expansum	15
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	15
Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems	15
Green Synthesis of SnO2 Nanoparticles from Laurus nobilis L. Extract for Enhanced Gelatin-Based Films and CEF@SnO2 for Efficient Antibacterial Activity	15
Mapping Approach for Selecting Promising Agro-Waste Dietary Fibers as Sustainable and Functional Food Ingredients	15
Effect of Glycine Betaine Treatment on Aroma Production of ‘Nanguo’ Pears After Long-Term Cold Storage–Possible Involvement of Ethylene Synthesis and Signal Transduction Pathways	15
Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials	15
Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents	15
Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits	15
Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and Its Use of Intelligent Packaging of Orange Juice	15
Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity	15
Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism	14
Analysis of the Induced Mild Heating by Airborne Ultrasound Application on the Convective Drying of Pork Liver	14
Optimization of Coaxial Spray-Drying for the Encapsulation of Tenebrio molitor Protein Hydrolysate Exhibiting DPP-IV Inhibitory Activity	14
Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review	14
Collagen Fibrils with Native D-periodicity from Fish Skin: a Simplified Fibrillogenesis Method	14
Preparation of Zein Based Ginger Essential Oil-enriched Pickering Nanoemulsions Using Multi-frequency Ultrasound to Enhance Emulsion Properties and Antioxidant Activities	14
Application and Evaluation of Precision in Food Ink Pattern Printing Utilizing Image-Guided Non-Planar Slicing Technology	14
Hybrid Crude Palm Oil Unaué HIE OxG Nanoencapsulated in Jackfruit Seed Flour: an Alternative for Beef Burger Preservation	14
Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on Black Peppercorns Using Simultaneous Radiofrequency and Nonthermal Plasma Treatment: Efficacy and Impact on Quality	14
Fabrication and Characterization of Ultrasound and Microwave Pre-Treated Transglutaminase-induced Egg White Protein and Whey Protein Isolate Composite Gel	14
Combining Strategies for the Development of a Potentially Functional Yogurt: Structural, Physicochemical, and Microbiological Characterization	14
An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations	14
Physical and Antimicrobial Properties of Nano-ZnO-loaded Nanoliposomes Prepared by Thin Layer Hydration-Sonication and Heating Methods	14
Physicochemical Properties of Spray-Dried Microcapsules Prepared with Gamma Oryzanol Pre-encapsulated in Zein Nanoparticles and Maltodextrin as a Drying Agent	14
Co-Crystals of Lactose-Polyphenols Created from Two Food-Related By-products: Cheese Whey and Maize Inflorescences	14
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples	14
Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables	14
Phase Change Materials in Food Packaging: A Review	14
Research on Properties of Edible Films Prepared from Zein, Soy Protein Isolate, Wheat Gluten Protein by Adding Beeswax	14
Effects of Combined ε-Polylysine and High Hydrostatic Pressure Treatment on Microbial Qualities, Physicochemical Properties, Taste, and Volatile Flavor Profile of Large Yellow Croaker (Larimichthys cr	14
Sourcing, Use of Biopeptides, and Active Protein Hydrolysates as a Positive Response to Green Politics in the World—Current State and Challenges: A Review	13
Enhancement of Alpha-amylase’s Stability and Catalytic Efficiency After Modifying Enzyme Structure Using Calcium and Ultrasound	13
Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food	13
Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates	13
Electrospun Pullulan/Hemp Protein Nanohybrids for Sustained Release of Phenylethanoid Glycosides	13
Monitoring Pilot-Scale Ultrasound Treatment of the Removal of Pesticide Residues from Fresh Zucchinis Using 2D and 3D Front-Face Fluorescence Spectroscopy	13
Antifungal Efficacy of LEDs for Spoilage Pathogens on Litchi Fruit Packaged with Different Types and Thicknesses of Films	13
Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)	13
An Innovative Strategy of Comprehensive Utilization of Tiger Nuts (Cyperus esculentus L.): Simultaneous Extraction of Oil and Glucose Syrup by Amylolysis-Assisted Aqueous Extraction Process	13
Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens	13
Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents	13
Efficient Extraction and Characterization of Pectin from Pomelo Peel by Sequential Ultrasonic and Radio Frequency Treatment	13
Lacticaseibacillus paracasei-Derived Antibacterial Peptide NGJ1D and Its Mechanism of Action Against Staphylococcus aureus	13
Insight on Tannin Extraction and Mechanical Changes During Maceration from Skins and Seeds of Italian Red Grape Varieties	13
Extraction of Stable Antioxidant Compounds from Banana Inflorescences Using Eco-friendly Methods	13
Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans	13
A Smart Food Freshness Indicator Film for Shrimp and Pork with the Higher Visuality, Barrier, Flame Retardancy, and Antibacterial Effects	13
Correction to: Application of Time–temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution	12
Surface Barrier Discharge Remote Plasma Inactivation of Aspergillus niger ATCC 10864 Spores for Packaged Crocus sativus	12
Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion	12
Synergistic Effect Between Chia Mucilage and Commercial Gums and Application in Dairy Derivative	12
Improved Curcumin Recovery and In Vitro Biological Activity of Turmeric Extracts Using Nipa Palm Syrup– and Nipa Palm Vinegar–Based Natural Deep Eutectic Solvent (NADES) Hybridized with Microwave-Assi	12
Development and Characterization of an Active Transparent Biodegradable Tara Gum Film Incorporated with Lavandula angustifolia Essential Oil	12
Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture	12
Valorization of Elderberry Pomace using Emerging High-Pressure Technologies: Separation of Compounds with Different Polarities using Subcritical H2O, Supercritical CO2, and CO2/H2O/EtOH Mixture	12
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions	12
Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide	12
Millet Grains as an Immobilizing Matrix for Probiotics in Dry Fermented Sausage	12
Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design	12
Storage Stability and Antioxidant Properties of Vegetable and Marine Lecithin Liposomes Loaded with Sea Cucumber (Holothuria forskali) and Musky Octopus (Eledone moschata) Protein Hydrolysates	12
Exploitation of Seaweed Functionality for the Development of Food Products	12
Microbiological Inactivation by Ultrasound in Liquid Products	12
Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers	12
Efficacy of a Continuous Dean Flow UV-C System in Almond Milk Treatment Using Computational Fluid Dynamics and Biodosimetry	12
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review	12
System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology	12
Ozonation: an Evolving Disinfectant Technology for the Food Industry	12
Colorimetric Sensing Films of Visible-Light Curable Furfuryl Gelatin for Visual Monitoring of Chicken Freshness	12
Chitin Extraction at Room Temperature Using a Novel Temperature-Responsive Switchable Deep Eutectic System with Enhanced Recyclability	12
Ultrasound-Assisted Intermittent Hydration of Pumpkin Seeds: Improving the Water Uptake, Germination, and Quality of a Clean Label Ingredient	12
Preparation of the Edible Fragrant Antibacterial Sodium Caseinate–Based Nanocomposite Containing Rosa damascena Essential Oil and Halloysite Nanotube	12
Novel Two-pot Microwave Extraction of Purple Corn Pericarp’s Phenolics and Evaluation of the Polyphenol-rich Extract’s Product Quality, Bioactivities, and Structural Properties	12
Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil	12
Analysis of Machine Learning Algorithms for the Computer Simulation of Moisture Sorption Isotherms of Coffee Beans	12
Orally Disintegrating Film: A New Approach to Nutritional Supplementation	11
Reconnoitring the Usage of Agroindustrial Waste in Carotenoid Production for Food Fortification: a Sustainable Approach to Tackle Vitamin A Deficiency	11
The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review	11
Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices	11
Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights	11
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index	11
Convolutional Neural Networks for Estimating the Ripening State of Fuji Apples Using Visible and Near-Infrared Spectroscopy	11