Food and Bioprocess Technology

Article	Citations
Optimizing Aroma Compound Fractionation in Pear Brandy Distillation by Controlling Their Relative Volatility	134
Development of TiO2 Nanoparticle-Loaded Glucomannan/PEO Nanofibrous Membranes via Rotary Force Spinning for Active Packaging to Extend the Shelf Life of Bananas	86
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	84
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	77
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	72
Limonene Functionalization of Recycled PAN Nanofibers for Chicken Breast Meat Preservation	71
Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size	68
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	67
Optimization of Cold Nitrogen Gliding Arc Discharge Plasma Treatment using Box-Behnken Design for Microbial Decontamination and Quality Preservation of Apricot Kernels	67
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	64
Real-Time Monitoring of the Quality Changes in Chestnut (Ctanea mollissima Blume) with Low-Field Nuclear Magnetic Resonance–Raman Technology in Hot Air Drying	63
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	59
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	58
Protein Extraction and Isolation from Legumes and Algae: An Industry Primer	56
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	55
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	55
Lactiplantibacillus plantarum Paraprobiotics Produced by Thermosonication: A Flow Cytometry and Antidiabetic Activity Assessment	55
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	54
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	53
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	52
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	50
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	50
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	49
Green Extraction of Bioactive Compounds from Sweet Potato (Ipomoea batatas L.) Peels and Comparative In Vitro and Biological Model Antioxidant Evaluation	47
Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release	45

Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	45
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	45
Valorization of Pork Liver Through Sequential 2-Methyloxolane and Subcritical Water Extractions: A Green Approach for Protein and Lipid Recovery	45
Atmospheric Cold Plasma Treatment of Hard Wheat Flour and Soft Wheat Flour: Effects on Thiol Group Oxidation and Dough Rheology	44
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	44
Mechanism and Determination of OTA in Complex Food Matrix Based on Rapid and Selective Extraction via Aptamer-Functionalized Superparamagnetic Chitosan Nanoparticles	44
Effects of Pulsed Electric Field Treatment on the Dehydration and Rehydration Behaviour of Fresh Green Peas: A Kinetic and Thermodynamic Study	44
Microwave-Induced Structural and Functional Changes in Small Granule Starch	43
Structurally Modified Guar Gum-Based Food Packaging: A Review	43
Correction: State Diagram of Freeze-Dried Coriander Leaves: Measuring and Modeling of Freezing Point, Glass Transition, Solid Melting, and Maximal-Freeze-Concentration Conditions	42
High-humidity Hot Air Impingement (HHAI) As a Pretreatment in Food Processes: Mechanisms, Applications, and Impacts On Food Quality	42
Effects of Non-thermal Plasma on Nutritional and Glycemic Properties of Brown Rice	42
Postbiotic-Derived Silver Nanoparticles from Enterococcus faecium: A Promising Green Alternative for Nanoparticle Synthesis with Biopreservative Effects and Antimicrobial Activity	40
Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide	40
Application of Chitosan/Polyvinyl Alcohol-Based Functional Films Integrated with Anthocyanins from Echium amoenum and Carbon Dots Derived from Onion Peel for Tracking Freshness and Increasing the Shel	39
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter	39
A Review on Intelligent Packaging Systems Using Betalain-rich Biobased Composite Films in Monitoring Freshness of Fish, Shrimp, and Meat	39
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review	39
From Animal-Based By-Products to Bioactive Films: A Review on Protein Hydrolysates for Sustainable Meat and Seafood Packaging	38
Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables	38
Comparative Surface Engineering of Hydrated Silica for Flavourzyme Immobilization: Carboxyl Versus Dopamine Modulation for Enhanced Corn Peptide Debittering	38
Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability	38
Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging	37
Isolation, Purification, Structural Characterization, and Encapsulation of Sulforaphane from Cabbage Seeds Using the Ionic Gelation Method	37
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples	37
Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds	36
Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese	36
Innovations at the Interface of Biology and Computation: A New Frontier in Food Safety	36
Effect of High-Pressure-Microjet Homogenized Macromolecules on Texture of Freeze-Dried Strawberry Slices: A Comparative Study on Arabinoxylan, Whey Protein, Pregelatinized Starch, and Pectin	36
Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers	35
Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression M	35
Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets	35
Impact of Radio Frequency–Assisted Cellulase Extraction on Physicochemical Characteristics, Antioxidant Activity, and Volatile Profile of Blueberry Pomace Pectic Polysaccharide	35
Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-thermal Processing Techniques	35
New Insights Into Modeling Quality Change Kinetics, Oil Distribution, and Physicochemical Properties of Banana Chips Using Combined Pre-Frying Treatments	35
Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents	34
Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices	34
Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation	34
Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge	34
Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release	34
Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing	34
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions	34
Comparative Evaluation of Palm-Based Carotene Microcapsules Produced via Spray Drying and Supercritical Fluid Drying and Their Application as a Non-Dairy Creamer	33
Modeling Super-Diffusive Drying Behavior of Laser-Perforated Grapes Using Fractional Calculus: A Comparative Study with Alkaline Dipping	33
Study on Pre-gelatinization Quality and Drying Characteristics of Coix Seed During Ultrasonic-Assisted Far Infrared Drying	33
Recent Advances in Protein-Based Edible Films and Coatings for Meat Packaging Applications	33
Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein	33
Improving the Long-Term Stability of Carotenoids from Dunaliella Salina Supercritical Fluid Extracts with a New Liposomal Encapsulation Based on Cryogenic and Stirring Processes	32
Monitoring Solidification and Storage Stability of Well-Tempered Chocolates Obtained Through Various Pre-crystallization Techniques	32
Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder	32

A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization	32
Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food	32
Antibacterial Activity of Bacillus Lipopeptides Vehiculized and Delivered by Biopolymeric Films	31
Postharvest UV-B and Visible LED Lighting Preserve Quality and Modulate Bioactive Compounds in Strawberries	31
Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability	30
Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating	30
Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples	30
Advances in the Application of Tea Polyphenols in Meat Products: from Functional Properties to Encapsulation-Based Stability Enhancement	30
Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology	29
Ozone Treatment Enhances Antioxidant Status and Energy Metabolism in Radish (Raphanus sativus) Sprouts	29
Ranking Prediction of Fresh Produce Quality: A Case Study of Strawberry Ripeness	29
Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization	29
Industrial Potential of Cultured Fish Skins (Sparus aurata) Gelatins: Sustainable Methods, Yield Optimization, Thermal Behavior, and Eco-friendly Chemistry Approach	29
Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment	29
Optimization of Wall Material Composition for Production of Spray-dried Sacha Inchi Oil Microcapsules with Desirable Physicochemical Properties	28
Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity	28
Single and Dual Modification of Amaranth Starch by Ultrasound and Citric Acid: Effect of Levels for Single Modification and Sequence for Dual Modification	28
Olive Leaves Addition on Starch-Pectin Films: Optimization, Characterization, and Evaluation as Edible Hydrosoluble Sachets	28
From Oil to Cake: Sustainable Recovery of Nutrients and Bioactives from Edible Insects (Tenebrio molitor, Acheta domesticus, Alphitobius diaperinus and Locusta migratoria) via Supercritical CO₂ and An	28
Effect of Spray Drying on Physicochemical Stability and Antioxidant Capacity of Rosa pimpinellifolia Fruit Extract-Loaded Liposomes Conjugated with Chitosan or Whey Protein During In Vitro Digestion	27
Correction: Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-thermal Processing Techniques	27
Effects of 1-Methylcyclopropene Combined with Tea Polyphenols Coating Treatment on Storage Quality and Cell Wall Metabolism of Bracken (Pteridium aquilinum var. latiusculum)	27
Mechanistic Inhibition of α-Amylase by Corn Peptide: Site-Specific Binding Induces Conformational Destabilization and Enzymatic Activity Suppression	27
Thermal Characterization and State Diagrams of Maltodextrin-Formulated Chicken and Pork Meat Powders	27
Effect of Dielectric Barrier Discharge Cold Plasma on the Bio-nanocomposite Film and its Potential to Preserve the Quality of Strawberry under Modified Atmosphere Packaging	26
Aqueous Extraction of Curcuminoids from Curcuma longa: Effect of Cell Disintegration Pre-treatment and Extraction Condition	26
Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR	26
Deep Study on Fouling Modelling of Ultrafiltration Membranes Used for OMW Treatment: Comparison Between Semi-empirical Models, Response Surface, and Artificial Neural Networks	26
A Simple Colorimetric Volatile Nitrogen and Hydrogen Sulfide Indicator Based on Filter Paper and Saffron Petal Anthocyanins to Monitor Fish Spoilage in Intelligent Packaging	26
Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings	26
From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention	26
A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef	26
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES	26
Effect of Temperature and Water Activity on the Quality Kinetics of Packaged Fish Powder During Storage	25
A Novel Method Based on Multi-Molecular Infrared (MM-IR) AlexNet for Rapid Detection of Trace Harmful Substances in Flour	25
3D Printing of Salmon Sashimi Analogues Using Fish-Derived Food Inks: Printability, Texture, and Nutritional Evaluation	25
Development and Characterization of Antimicrobial Nisin/MMT K10/AgNPs Nanocomposite Coatings on Oxygen Plasma Surface-Modified Polypropylene for Food Packaging Applications	25
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty	25
Mechanical and Barrier Properties of Films Containing Bioactive Compounds with Antimicrobial and Antioxidant Activity	25
Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2	25
Automated Detection of Mechanical Damage in Flaxseeds Using Radiographic Imaging and Machine Learning	25
Review Insights on the Demand for Natural Pigments and Their Recovery by Emerging Microwave-Assisted Extraction (MAE)	25
Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets	25
Construction of Three-channel Colorimetric Sensing Arrays Based on Sea Urchin-shaped CuCo2O4 Nanoflowers for the Detection of Various Organophosphorus Pesticides	24
Effects of the Order of Ingredient Addition on Meat Analog Formation	24
Effect of Microwave and Ultrasound-Assisted In Situ Oleo-extraction of Hathkora (Citrus macroptera) Peel in Olive Oil, Palm Oil, and Pork Lard: Quality, Frying Stability, and Storability	24
Nanoemulsification of Essential Oil Blend by Ultrasound: Optimization of Physicochemical, Antioxidant Properties, and Activity Against Escherichia coli	24
Application of Plasma-Activated Water on Lentil Seeds: Germination, Biochemical Changes, and Nutritional Quality Evaluation	24
Effect of Lachnanthocarpone on the Structural and Functional Properties of a Protein-Starch-Based Film: A Promising Alternative for Active Packaging	24
Electrodeposited β-Ni(OH)2 as Sensing Platform for Spermine and Spermidine in Black Chickpeas	23
Edible Iron-Pectin Nanoparticles: Preparation, Physicochemical Characterization and Release Study	23
Hydrocolloids and Partially Defatted Cake on Encapsulation of Baru Oil (Dipteryx alata Vogel): a Study on Emulsion, Particle, and Oxidative Stability	23
Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality	23
Acoustic Cavitation-Assisted Extraction of Starch Nanoparticles from Green Lablab Bean (Dolichos lablab)	23
Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems	23
Development of β-Carotene Microcapsules with Enhanced Bioaccessibility and Physicochemical Stability as Colorants for 3D Printing	23
Search for Operating Conditions in the Thermal Pistachio Splitting in Fountain Confined Conical Spouted Beds	22
Formulation and Evaluation of Propolis-Loaded Alginate Capsules by Ionic Gelation Technique	22
Modulation of Lignin Deposition and Quality in Asparagus by a Combined Far-Infrared and Microwave Process	22
Nanocarriers for β-Carotene Based on Milk Protein	22
Is Plant Protein-Based Meat the Future? Exploring Recent Advances, Opportunities, and Challenges	22
Postharvest 1-Butanol Vapor Treatment to ‘Legacy’ Broccoli Florets: Impact on Metabolism, Pigments, Yellowing, and Overall Quality During Shelf Life at Room Temperature	22
Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on	22
Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions	22
An Overview of the Isolation, Modification, Physicochemical Properties, and Applications of Sweet Potato Starch	22
Physically Cross-Linked Cryogels of Carioca Bean Starch with Ginger Essential Oil: Application as an Exudate Absorbent and Antimicrobial Agent Against Listeria monocytogenes in Raw Beef	22
Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage	22
Plant Seed Hydrocolloids: Extraction Methods and Techno-Functional Properties—A Review	22
Drying Kinetic and Bioactive Compounds of Okara Dried in Microwave-Assisted Rotating-Pulsed Fluidized Bed Dryer	22
Effect of Household Cooking Treatments on the Stability of β-glucans, Ergosterol, and Phenolic Compounds in White-Button (Agaricus bisporus) and Shiitake (Lentinula edodes) Mushrooms	22
Influence of Thermal Processing Conditions and High-pressure Homogenization On the Emulsifying and Foaming Properties of Chickpea Aquafaba	22
Elucidating the Microencapsulation of Bioactives from Pomegranate Fruit Waste for Enhanced Stability, Controlled Release, Biological Activity, and Application	21
Separation and Purification of C-Phycocyanin from Spirulina platensis Using Aqueous Two-Phase Systems Based on Triblock Thermosensitive Copolymers	21
High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues	21
Effect of Chitosan-Based Natural Products Nanocoatings on Green Bell Peppers During Storage	21
Ultrasound-Assisted Synthesis of OPO-Based Structured Lipids Using Two-Step Chemoenzymatic Esterification for Human Milk Fat Substitution	21
Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage	21
Sesame Oil and Protein Hydrolysates Extraction by Combined Carbohydrases and Proteases Simultaneously in a Single Unit Aqueous Phase Enzymatic Bioreactor	21
Enhancing High-Pressure Bacterial Inactivation by Modified Atmosphere Packaging: Effect of Exposure Time and Cooked Ham Formulation	21
A Dual-Responsive Agar-Based FeNP Colorimetric Indicator for Real-Time Monitoring of Fish and Banana Spoilage Gases	21

Amine-Responsive Bilayer Indicator Films Based on Black Wolfberry Anthocyanin and Hydrophobically Modified TiO2 for Real-Time Meat Freshness Monitoring	21
A Comprehensive Evaluation of Microwave Reheating Performance Using Dynamic Complementary-Frequency Shifting Strategy in a Solid-State System	21
The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin	21
Potato Protein-based Nanoemulsion of Oregano (Origanum vulgare) Essential Oil: A Promising Strategy Against Escherichia coli O157:H7	21
Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber	20
Stability Evaluation of Plant Oil Bodies: Physical, Chemical and Microbiological Perspectives	20
Comment on “Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization” (S. Sathyan and P. Nisha (2022), Food and Bioprocess Technology, http	20
Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via L	20
Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes	20
Correction to: Spectroscopic‑Based Prediction of Milk Foam Properties for Barista Applications	20
Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals	20
Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein	20
Selective Partial Hydrolysis as a Novel Strategy to Produce Specialty Structured Fats from Vegetable Oils: Optimization of Monoacylglycerol Formation and Assessment of the Final Product	20
Valorization of Fruit Seed Waste Into a Sustainable and Functional Alternative for Edible Oil Applications: A Review	20
Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality	20
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese	20
Atmospheric Cold Plasma-Induced Changes in Milk Proteins	20
Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion	20
UV-A Light Dehydration of Mango and Apple	20
The Regulatory Mechanism of Salt-Induced Lipid Metabolism in Porcine biceps femoris Through Proteomic Analysis of Lipid Droplets	20
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit	19
Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging	19
Physiological Effects of CTS-TiO2-Ag Nanocomposite Coatings Induced by Ultraviolet Light Against C. gloeosporioides	19
Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation	19
Physicochemical, Structural, and Techno-functional Characterization of Solanum scabrum Leaf Protein Concentrates Obtained by Alkaline Extraction, Ultrasound-assisted Extraction, and Ultrafiltration	19
Evaluation of the Effects of Beeswax Films Formulated with Sesame and Black Cumin Oils on the Fermentation and Bio-flavouring Properties of Pasta-Filata Type Kashar Cheese	19
Effect of Different Raw Material Types and Aspergillus Strains on Enzyme Activity Induction Profile in Edible Insect-Based Fermented Koji Products	19
Enhanced Shelf Life of Chicken Fillets using an Active Pad Based on Alginate Hydrogel Containing a β-Cyclodextrin/Carvacrol Inclusion Complex	19
Proof-of-Concept for Cell Culture-Based Duck Fat Production on a Laboratory Scale	19
Effect of Zinc Oxide Nanoparticles on the Physical, Mechanical, and Antibacterial Properties of Active Packaging Films Based on Gracilaria corticata Agar and Fish Skin Gelatin	19
Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation	19
Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction	19
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement	19
Antimicrobial Edible Films for Food Preservation: Recent Advances and Future Trends	19
L-Asparaginase Production by Fungal Coculture Under Solid-State Fermentation: Biochemical Characterization and Application in French Fries for Acrylamide Mitigation	18
Colorimetric Covalent Organic Framework Gel as Thermal History Indicators for Food Freshness Monitoring	18
Carabeef: Unexploited Healthy Meat from Climate-Resilient Water Buffaloes for Global Nutritional Security	18
Super Hydrophobic Pectin-Anthocyanin Colorimetric Sensor to Indicate Freshness in Bovine Meat	18
Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges	18
Debaryomyces hansenii LR2 as a Natural Salt-Reducing Agent in Iberian Pork Loin: Enhancing Food Safety and Organoleptic Quality	18
Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism	18
Jambolan (Syzygium cumini) as a Functional Food: A Review on its Chemistry, Bioactivities and Agro-Industrial Applications	18
Extraction of γ-Oryzanol-Rich Rice Bran Oil Using CO2-Expanded Liquids	18
Effect of Surfactant Type on Foaming Properties of Milk	18
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates	18
Molecular Dynamics and Organization in Sugar-Water Mixtures — Insight from NMR Relaxometry	18
Microbial Preservation Performance of Cold Storage Units Assessed by Modeling of Time–Temperature Data	18
Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions	18
Dry Fractionation of Plant Proteins and Starches By Tribo-Electrostatic Separation: A Review on Functional and Nutritional Properties	18
A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings	18
Ultrasound-Assisted Acidic Natural Deep Eutectic Solvent as a New Strategy for Extracting Seabuckthorn Leaf Phenolics: Process Optimization, Compositional Identification, and Metabolic Enzyme Inhibiti	17
The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization	17
Recent Developments in Bioseparation for Food Processing: Principles, Technologies, and Sustainable Applications	17
Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	17
Effect of Processing on Gluten Aggregation Behavior and Related Product Quality in Wheat-Based Noodle: A Review	17
Variovorax sp. R1 Increased Resistance to Chilling Injury of ‘Nanguo’ pear by Regulating Sucrose Metabolism	17
Designing Chocolate Sugar Distribution: Sugar Reduction and Sweetness Enhancement by Inhomogeneous Sugar Distribution	17
Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products	17
Ohmic Heating Technology Systems, Factors Governing Efficiency and Its Application to Inactivation of Pathogenic Microbial, Enzyme Inactivation, and Extraction of Juice, Oil, and Bioactive Compounds i	17
Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release	17
Correction: Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices	17
Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments	17
Polysaccharides from Cistanche deserticola: A Comparative Study of the Impacts of the Extraction Methods on Yield, Structure, Physicochemical Properties, Antioxidant, and Hypolipidemic Activities	17
Incorporating Bioimpedance Technique with Ensemble Learning Algorithm for Mutton Tenderness Detection	17
Production and Preliminary Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage	17
Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields	17
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains	17
Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation	17
Frankincense-like Flavor Formation Through the Combined Effect of Moderate Enzymatically Hydrolyzed Milk Fat and Glutamic Acid-galactose Amadori Rearrangement Product During Thermal Processing	16
Self-Assembled Protein Micelles for Encapsulation of Docosahexaenoic Acid (DHA): The Improvement of Bioaccessibility and Lipid-Lowering Activity	16
Bioactive Absorbent Aerogels from Subcritical Water-Induced High Amylose Content Starch and Antioxidant-Rich Purple Sweet Potato Peel Extracts for Food Preservation	16
Molecular Distillation Processes for Tocopherol Extraction from Vegetable Oil By-product: Experimental and Computer Simulation	16
Geranium Essential Oil (Pelargonium graveolens): Extraction Methods, Bioactivity, Encapsulation, and Food Applications – A Review	16
Oxidative Dynamics of Frigate Mackerel (Auxis thazard) Myoglobin Model System Mediated by Kratom (Mitragyna speciosa) Leaf Polyphenol Extract: Implications for Heme Stability and Color Preservation	16
NaY-Ag Zeolite Chitosan Coating Kraft Paper Applied as Ethylene Scavenger Packaging	16
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese	16
Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index	16
Application of Roasting, Ultrasound, and High-Shear Dispersion in Pea Protein Extraction: Yield Parameters, Macrostructural Characteristics, and Technical-Functional Properties	16
Impact of High-Pressure Processing on Color, Microbial Safety, and 5-Methyltetrahydrofolate and Isothiocyanate Contents in Ready-to-Eat Cruciferous Sprouts	16
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation	16
Simplified Two-Stage Method for the Recovery of B-Phycoerythrin from Porphyridium Cruentum and Evaluation as a Natural Food Grade Colourant	16
High Hydrostatic Pressure-Assisted Extraction Enhances Protein Recovery and Techno-Functional Properties of Brewer’s Spent Grain Protein Isolate	16
Intelligent Controllable Container Based on Multimodal Environmental Sensing and Plasma Sterilization for Quality Monitoring and Maintenance During Live Oyster Transportation	16
Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips	16
Multiscale Structural Response of Rice Bran Cellulose to Electron Beam Pretreatment	16
Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion	16
Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid	16
Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein	15
Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries	15
Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat	15
Improvement of Myofibrillar Protein Gel Properties After Freezing–Thawing by Magnesium Ions and Sorbitol: Synergistic Effects of Ionic Bridges and Hydrogen Bonds	15
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes	15
Development of Novel Ready-to-Eat Jellyfish Products: A Multi-Step Approach Using Ozonated Water, Acetic Acid, Freeze Dewatering, and Gum Soaking	15
Pre-Storage Application of Oxalic Acid and Modified Atmosphere Packaging Delays Degradation of Cell Wall Polysaccharides in Persimmon Fruit	15
Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach	15