Food and Bioprocess Technology

Article	Citations
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	127
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	115
Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process	72
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	72
Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil	71
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	66
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	65
Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release	63
Microwave-Induced Structural and Functional Changes in Small Granule Starch	60
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	51
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	50
Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch	47
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	47
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	46
Optimizing Aroma Compound Fractionation in Pear Brandy Distillation by Controlling Their Relative Volatility	46
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	45
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	44
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	44
The Role of Mitochondrial Energy Metabolism in Shaping the Quality of Highbush Blueberry Fruit During Storage in Ozone-Enriched Atmosphere	44
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	41
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	41
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	40
Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils	39
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	39
Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits	38

Aerogel: Functional Emerging Material for Potential Application in Food: a Review	38
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	38
Antibacterial Activity of Low-Density Polyethylene and Low-Density Polyethylene-co-maleic Anhydride Films Incorporated with ZnO Nanoparticles	37
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	37
Development of a Pressure Control System According to Paste Rheology for Ultrasound Processing in Industrial Olive Oil Extraction	36
Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release	36
Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring	35
Improving the Long-Term Stability of Carotenoids from Dunaliella Salina Supercritical Fluid Extracts with a New Liposomal Encapsulation Based on Cryogenic and Stirring Processes	35
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	34
Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide	34
Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets	33
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples	33
Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables	33
Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights	33
Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food	32
Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging	32
Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability	32
Evaluation of Ultraviolet-Light (UV-A) Emitting Diodes Technology on the Reduction of Spiked Aflatoxin B1 and Aflatoxin M1 in Whole Milk	32
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review	31
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions	31
Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds	31
Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers	31
Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge	31
Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices	30
Electrochemical Biosensors for Foodborne Pathogens Detection Based on Carbon Nanomaterials: Recent Advances and Challenges	29
Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein	28
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	28
Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing	28
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter	28
Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation	28
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	28
Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents	28
Intensification Strategies for the Extraction of Polyunsaturated Fatty Acids and Other Lipophilic Fractions From Seaweeds	27
Nanoemulsification of Essential Oil Blend by Ultrasound: Optimization of Physicochemical, Antioxidant Properties, and Activity Against Escherichia coli	27
Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings	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	27
Ranking Prediction of Fresh Produce Quality: A Case Study of Strawberry Ripeness	27
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	27
Olive Leaves Addition on Starch-Pectin Films: Optimization, Characterization, and Evaluation as Edible Hydrosoluble Sachets	27
Effects of the Order of Ingredient Addition on Meat Analog Formation	26
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty	26
Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization	26
Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder	26
Edible Iron-Pectin Nanoparticles: Preparation, Physicochemical Characterization and Release Study	26
A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization	26
Effect of Lachnanthocarpone on the Structural and Functional Properties of a Protein-Starch-Based Film: A Promising Alternative for Active Packaging	26
Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability	25
Advances in the Application of Tea Polyphenols in Meat Products: from Functional Properties to Encapsulation-Based Stability Enhancement	25
Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating	25
Optimization of Wall Material Composition for Production of Spray-dried Sacha Inchi Oil Microcapsules with Desirable Physicochemical Properties	25

Deep Study on Fouling Modelling of Ultrafiltration Membranes Used for OMW Treatment: Comparison Between Semi-empirical Models, Response Surface, and Artificial Neural Networks	25
Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2	25
Monitoring Solidification and Storage Stability of Well-Tempered Chocolates Obtained Through Various Pre-crystallization Techniques	25
Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity	25
Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment	24
Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology	24
Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality	23
Development of Packaging Films With Gas Selective Permeability Based On Poly(butylene Adipate-co-terephthalate)/Poly(butylene Succinate) and Its Application in the Storage of White Mushroom (Agaricus	23
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES	23
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	23
Degradation of Zearalenone by Atmospheric Cold Plasma: Effect of Selected Process and Product Factors	23
Effects of 1-Methylcyclopropene Combined with Tea Polyphenols Coating Treatment on Storage Quality and Cell Wall Metabolism of Bracken (Pteridium aquilinum var. latiusculum)	23
From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention	23
Application of Plasma-Activated Water on Lentil Seeds: Germination, Biochemical Changes, and Nutritional Quality Evaluation	23
Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules	22
Development and Characterization of Antimicrobial Nisin/MMT K10/AgNPs Nanocomposite Coatings on Oxygen Plasma Surface-Modified Polypropylene for Food Packaging Applications	22
Automated Detection of Mechanical Damage in Flaxseeds Using Radiographic Imaging and Machine Learning	22
Review Insights on the Demand for Natural Pigments and Their Recovery by Emerging Microwave-Assisted Extraction (MAE)	22
Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Asperg	22
A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef	22
A Novel Method Based on Multi-Molecular Infrared (MM-IR) AlexNet for Rapid Detection of Trace Harmful Substances in Flour	22
A Comprehensive Evaluation of Microwave Reheating Performance Using Dynamic Complementary-Frequency Shifting Strategy in a Solid-State System	21
Antibacterial Activity of Bacillus Lipopeptides Vehiculized and Delivered by Biopolymeric Films	21
Single and Dual Modification of Amaranth Starch by Ultrasound and Citric Acid: Effect of Levels for Single Modification and Sequence for Dual Modification	21
Advances in Vacuum Ultraviolet Photolysis in the Postharvest Management of Fruit and Vegetables Along the Value Chains: a Review	21
Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR	21
A Simple Colorimetric Volatile Nitrogen and Hydrogen Sulfide Indicator Based on Filter Paper and Saffron Petal Anthocyanins to Monitor Fish Spoilage in Intelligent Packaging	21
Early Warning Potential of Banana Spoilage Based on 3D Fluorescence Data of Storage Room Gas	21
Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets	21
Aqueous Extraction of Curcuminoids from Curcuma longa: Effect of Cell Disintegration Pre-treatment and Extraction Condition	21
Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems	20
Enhancing High-Pressure Bacterial Inactivation by Modified Atmosphere Packaging: Effect of Exposure Time and Cooked Ham Formulation	20
Postharvest 1-Butanol Vapor Treatment to ‘Legacy’ Broccoli Florets: Impact on Metabolism, Pigments, Yellowing, and Overall Quality During Shelf Life at Room Temperature	20
High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues	20
Design of β-Carotene Encapsulated Emulsions for Thermal Processing and Storage	20
Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber	20
Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage	20
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese	19
Development of β-Carotene Microcapsules with Enhanced Bioaccessibility and Physicochemical Stability as Colorants for 3D Printing	19
The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin	19
Nanocarriers for β-Carotene Based on Milk Protein	19
Potato Protein-based Nanoemulsion of Oregano (Origanum vulgare) Essential Oil: A Promising Strategy Against Escherichia coli O157:H7	19
Elucidating the Microencapsulation of Bioactives from Pomegranate Fruit Waste for Enhanced Stability, Controlled Release, Biological Activity, and Application	19
Atmospheric Cold Plasma-Induced Changes in Milk Proteins	19
Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals	19
Electrodeposited β-Ni(OH)2 as Sensing Platform for Spermine and Spermidine in Black Chickpeas	19
Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein	19
Ultrasound-Assisted Synthesis of OPO-Based Structured Lipids Using Two-Step Chemoenzymatic Esterification for Human Milk Fat Substitution	19
Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions	19
Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine	18
Plant Seed Hydrocolloids: Extraction Methods and Techno-Functional Properties—A Review	18
Separation and Purification of C-Phycocyanin from Spirulina platensis Using Aqueous Two-Phase Systems Based on Triblock Thermosensitive Copolymers	18
Search for Operating Conditions in the Thermal Pistachio Splitting in Fountain Confined Conical Spouted Beds	18
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	18
Effect of Chitosan-Based Natural Products Nanocoatings on Green Bell Peppers During Storage	18
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	18
Hydrocolloids and Partially Defatted Cake on Encapsulation of Baru Oil (Dipteryx alata Vogel): a Study on Emulsion, Particle, and Oxidative Stability	18
Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage	18
Sesame Oil and Protein Hydrolysates Extraction by Combined Carbohydrases and Proteases Simultaneously in a Single Unit Aqueous Phase Enzymatic Bioreactor	18
Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model	18
Drying Kinetic and Bioactive Compounds of Okara Dried in Microwave-Assisted Rotating-Pulsed Fluidized Bed Dryer	18
Formulation and Evaluation of Propolis-Loaded Alginate Capsules by Ionic Gelation Technique	18
Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter	18
Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions	17
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement	17
An Overview of the Isolation, Modification, Physicochemical Properties, and Applications of Sweet Potato Starch	17
The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization	17
Correction to: Spectroscopic‑Based Prediction of Milk Foam Properties for Barista Applications	17
Physiological Effects of CTS-TiO2-Ag Nanocomposite Coatings Induced by Ultraviolet Light Against C. gloeosporioides	17
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
UV-A Light Dehydration of Mango and Apple	17
Microbial Preservation Performance of Cold Storage Units Assessed by Modeling of Time–Temperature Data	17
Super Hydrophobic Pectin-Anthocyanin Colorimetric Sensor to Indicate Freshness in Bovine Meat	17
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	17
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	17
Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism	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	16
Correction to: Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design	16
Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction	16
Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging	16

A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films	16
The Regulatory Mechanism of Salt-Induced Lipid Metabolism in Porcine biceps femoris Through Proteomic Analysis of Lipid Droplets	16
Incorporating Bioimpedance Technique with Ensemble Learning Algorithm for Mutton Tenderness Detection	16
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates	16
Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation	16
Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes	16
A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings	16
Effect of Surfactant Type on Foaming Properties of Milk	16
Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion	16
Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design	16
Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges	16
Colorimetric Covalent Organic Framework Gel as Thermal History Indicators for Food Freshness Monitoring	16
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	16
Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products	15
Exploring Antimicrobial Hydroxypropyl-β-Cyclodextrin Inclusion Complexes for Cheese Preservation: A Combined Theoretical and Experimental Study	15
Production and Preliminary Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage	15
Correction: Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices	15
Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion	15
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	15
Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality	15
Variovorax sp. R1 Increased Resistance to Chilling Injury of ‘Nanguo’ pear by Regulating Sucrose Metabolism	15
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese	15
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit	15
Effect of Radiofrequency Pre-treatment on the Extraction of Bioactives from Clitoria ternatea and Hibiscus rosa sinensis and Insights to Enzyme Inhibitory Activities	15
A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review	15
Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index	15
Antimicrobial Edible Films for Food Preservation: Recent Advances and Future Trends	15
Fluidized-Bed Agglomeration of Milk Protein Isolate–Guar Gum Mixture Powders: Physical, Rheological, and Morphological Properties	15
Self-Assembled Protein Micelles for Encapsulation of Docosahexaenoic Acid (DHA): The Improvement of Bioaccessibility and Lipid-Lowering Activity	15
Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	15
Frankincense-like Flavor Formation Through the Combined Effect of Moderate Enzymatically Hydrolyzed Milk Fat and Glutamic Acid-galactose Amadori Rearrangement Product During Thermal Processing	15
Geranium Essential Oil (Pelargonium graveolens): Extraction Methods, Bioactivity, Encapsulation, and Food Applications – A Review	14
Simplified Two-Stage Method for the Recovery of B-Phycoerythrin from Porphyridium Cruentum and Evaluation as a Natural Food Grade Colourant	14
Designing Chocolate Sugar Distribution: Sugar Reduction and Sweetness Enhancement by Inhomogeneous Sugar Distribution	14
Molecular Distillation Processes for Tocopherol Extraction from Vegetable Oil By-product: Experimental and Computer Simulation	14
Storage Stability and In Vitro Digestion of Microencapsulated Russian Olive Water Kefir Using Spray-Drying	14
Basil Essential Oil: Methods of Extraction, Chemical Composition, Biological Activities, and Food Applications	14
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process	14
Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid	14
Functionality and Bioactivity of Probiotic Semi-hard Cheese Made from Milk Treated by Pulsed Electric Field	14
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation	14
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains	14
Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields	14
Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions	14
Effects of Cold Atmospheric Gliding Arc Discharge Plasma, Non-thermal Ultrasound, and Low-Temperature Oven Treatments on Quality Parameters of Turkish Blossom Honey	14
Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	14
Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure	14
Probiotic Edible Films Supplemented with Psyllium (Plantago ovata) Mucilage Containing Lacticaseibacillus rhamnosus GG: Coating for Fresh Apple Slices	14
Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies	14
Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips	14
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties	14
Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Co	14
Application of Roasting, Ultrasound, and High-Shear Dispersion in Pea Protein Extraction: Yield Parameters, Macrostructural Characteristics, and Technical-Functional Properties	14
Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality	13
Valorization of Pineapple Core Waste for Sequential Extraction of Phenolic Compounds and Carotenoids: Optimization Through Ultrasound-Assisted Method and Box–Behnken Design	13
Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review	13
Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation	13
Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS	13
NaY-Ag Zeolite Chitosan Coating Kraft Paper Applied as Ethylene Scavenger Packaging	13
Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach	13
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes	13
A Green Method for Nanoencapsulation of Thymol in Chitosan–Gelatin with Antioxidant Capacity	13
Improvement of Myofibrillar Protein Gel Properties After Freezing–Thawing by Magnesium Ions and Sorbitol: Synergistic Effects of Ionic Bridges and Hydrogen Bonds	13
Isolation of Immunomodulatory Biopeptides from Atlantic Mackerel (Scomber scombrus) Protein Hydrolysate based on Molecular Weight, Charge, and Hydrophobicity	13
Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage	13
Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis	13
Molecular Structures and In Vitro Bioactivities of Enzymatically Produced Porcine Placenta Peptides Fractionated by Ultrafiltration	13
E-beam Irradiated Freeze-Dried Whey Fractions and Skimmed Camel and Cow Milk: Solubility, Water Holding Capacity, Microstructure and In Vitro α-amylase and α-glucosidase Inhibitory Activities	13
Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam	13
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	13
Effect of Superheated Steam- and Hot Air-Assisted Processing on Functional and Nutritional Properties of Yellow Peas	13
Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments	13
Antimicrobial Edible Starch Films Obtained By Casting and Thermo‑compression Techniques	13
Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein	12
Extraction of Bioactive Compounds from Celery Root Peels Using an Ultrasound-Assisted Method with Choline Chloride–Based Deep Eutectic Solvents	12
Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries	12
Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints	12
Multivariate Curve Resolution Applied to Near Infrared Spectroscopic Data Acquired Throughout the Cooking Process to Monitor Evolving Béchamel Sauces	12
Enhanced and Green Extraction of Saponins from Gleditsia sinensis Lam. Pods by Ultrasound-Assisted Deep Eutectic Solvents: Optimization and Comprehensive Characterization	12
Probiotic Potential of Bacteria Isolated from Huauzontle (Chenopodium berlandieri spp. Nuttalliae) and Multifunctional Properties of Their Intracellular Contents	12
Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat	12
Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay	12
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties	12
Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus)	12
Integration of Optical Property Mapping and Machine Learning for Real-Time Classification of Early Bruises of Apples	12
Millet Grains as an Immobilizing Matrix for Probiotics in Dry Fermented Sausage	12
Spectroscopic Non-targeted Techniques in Combination with Linear Discriminant Analysis for Wine Vinegar Authentication	12
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry	12
Use of Ethanol in Convective Drying of Coated and Osmotically Dehydrated Papaya with Isomaltulose	12
Development of Novel Ready-to-Eat Jellyfish Products: A Multi-Step Approach Using Ozonated Water, Acetic Acid, Freeze Dewatering, and Gum Soaking	12
Encapsulation of Caffeic Acid into Sodium Caseinate Using pH-Driven Method: Fabrication, Characterization, and Bioavailability	12
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods	12
Inhibitory Capacity of Chitosan Films Containing Lactic Acid Bacteria Cell-Free Supernatants against Colletotrichum gloeosporioides	12
Antimicrobial Activity of Electrospun Nanofibers Film Incorporated with Momordica charantia Seed Oil for Strawberry Freshness	12
Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues	12