Food and Bioprocess Technology

Article	Citations
Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings	127
A Gelatin-Based Film Reinforced by Covalent Interaction with Oxidized Guar Gum Containing Green Tea Extract as an Active Food Packaging System	77
Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System	69
Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization	68
Production, Properties, and Applications of α-Terpineol	68
3D Extrusion Printability of Rice Starch and Optimization of Process Variables	67
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks	65
Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets	62
An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review	60
Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated Storage	57
Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot	57
Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry	52
Nanocellulose for Stabilization of Pickering Emulsions and Delivery of Nutraceuticals and Its Interfacial Adsorption Mechanism	47
Improving Sustainability of Palm Oil Production by Increasing Oil Extraction Rate: a Review	47
Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice	47
Effect of Light-Emitting Diodes (LEDs) on the Quality of Fruits and Vegetables During Postharvest Period: a Review	45
Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion	44
Dissipation of Pesticide Residues on Grapes and Strawberries Using Plasma-Activated Water	44
Antimicrobial, Aflatoxin B1 Inhibitory and Lipid Oxidation Suppressing Potential of Anethole-Based Chitosan Nanoemulsion as Novel Preservative for Protection of Stored Maize	43
Antimicrobial Activity of Thymol and Thymol-Nanoemulsion Against Three Food-Borne Pathogens Inoculated in a Sausage Model	42
Electrochemical Biosensors for Foodborne Pathogens Detection Based on Carbon Nanomaterials: Recent Advances and Challenges	41
Subcritical Water for the Extraction and Hydrolysis of Protein and Other Fractions in Biorefineries from Agro-food Wastes and Algae: a Review	41
Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization	40
Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability	39
Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil	39

Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement	38
Ozone Treatment Induces Changes in Antioxidative Defense System in Blueberry Fruit During Storage	37
Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review	37
Investigating the Impact of Ultrasound Pretreatment on the Physicochemical, Structural, and Antioxidant Properties of Lupin Protein Hydrolysates	36
Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates	36
Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review	36
Kombucha Tea By-product as Source of Novel Materials: Formulation and Characterization of Films	34
Anethum graveolens Essential Oil Encapsulation in Chitosan Nanomatrix: Investigations on In Vitro Release Behavior, Organoleptic Attributes, and Efficacy as Potential Delivery Vehicles Against Biodete	34
Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese	34
Dihydromyricetin-Loaded Pickering Emulsions Stabilized by Dialdehyde Cellulose Nanocrystals for Preparation of Antioxidant Gelatin–Based Edible Films	33
Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders	33
Liposomal/Nanoliposomal Encapsulation of Food-Relevant Enzymes and Their Application in the Food Industry	33
Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste	33
Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties	32
Soy Protein Isolate Films Incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) Extract for Potential Use as Edible Oil Active Packaging	32
Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay	32
Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating	30
Evaluation of the Use of Industrial Wastes on the Encapsulation of Betalains Extracted from Red Pitaya Pulp (Hylocereus polyrhizus) by Spray Drying: Powder Stability and Application	29
Development of Antimicrobial Active Food Packaging Film Based on Gelatin/Dialdehyde Quince Seed Gum Incorporated with Apple Peel Polyphenols	27
Gelatin-Based Nanobiocomposite Films as Sensitive Layers for Monitoring Relative Humidity in Food Packaging	27
Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production	27
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties	26
Efficacy of Nanobubbles Alone or in Combination with Neutral Electrolyzed Water in Removing Escherichia coli O157:H7, Vibrio parahaemolyticus, and Listeria innocua Biofilms	26
Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating	26
Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification	26
Zinc Oxide Nanoparticle Synthesis, Characterization, and Their Effect on Mechanical, Barrier, and Optical Properties of HPMC-Based Edible Film	26
Development of Progressive Freeze Concentration and Its Application: a Review	26
Green Synthesis of Silver Nanoparticles Using Mushroom Flammulina velutipes Extract and Their Antibacterial Activity Against Aquatic Pathogens	26
Laser-Induced Microporous Modified Atmosphere Packaging and Chitosan Carbon-Dot Coating as a Novel Combined Preservation Method for Fresh-Cut Cucumber	25
Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods	25
Development of a Novel Antimicrobial Electrospun Nanofiber Based on Polylactic Acid/Hydroxypropyl Methylcellulose Containing Pomegranate Peel Extract for Active Food Packaging	25
Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature	25
Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices	25
Basil Essential Oil: Methods of Extraction, Chemical Composition, Biological Activities, and Food Applications	24
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers	24
Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review	24
Influence of Melatonin Treatment on Peel Browning of Cold-Stored “Nanguo” Pears	23
Essential Oil Nanoemulsion Edible Coating in Food Industry: a Review	23
Fabrication, Characterization, and Antifungal Assessment of Jasmine Essential Oil-Loaded Chitosan Nanomatrix Against Aspergillus flavus in Food System	23
Determination of “Hass” Avocado Ripeness During Storage Based on Smartphone Image and Machine Learning Model	23
Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging	23
Cinnamaldehyde-Loaded Nanostructured Lipid Carriers Extend the Shelf Life of Date Palm Fruit	23
Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis	23
Antibacterial and Antioxidant Gelatin Nanofiber Scaffold Containing Ethanol Extract of Pomegranate Peel: Design, Characterization and In Vitro Assay	23
Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy	23
Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification	22
Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil	22
Penetration and Microbial Inactivation by High Voltage Atmospheric Cold Plasma in Semi-Solid Material	22
Degradation of Zearalenone by Atmospheric Cold Plasma: Effect of Selected Process and Product Factors	22
Antioxidant Film Based on Chitosan and Tulsi Essential Oil for Food Packaging	22

Nanobiocomposite Films: a “Greener Alternate” for Food Packaging	22
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization	22
Effect of Various Postharvest Treatment on Aroma Volatile Compounds of Blood Orange Fruit Exposed to Chilling Temperature After Long-Term Storage	21
A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams	21
Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks	21
A Future Road Map for Carbon Dioxide (CO2) Gas Hydrate as an Emerging Technology in Food Research	21
Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods	21
Functional Enhancement of Bioactives from Black Beans and Lactic Acid Bacteria into an Innovative Food Ingredient by Comicroencapsulation	21
Addition of Zein for the Improvement of Physicochemical Properties of Antimicrobial Tapioca Starch Edible Film	21
Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid	20
Review of Membrane Separation Models and Technologies: Processing Complex Food-Based Biomolecular Fractions	20
Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design	20
Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials	20
Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging	20
Microbial Polymers in Edible Films and Coatings of Garden Berry and Grape: Current and Prospective Use	20
Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice	20
Influence of Combined Edible Coating with Chitosan and Tea Polyphenol on the Quality Deterioration and Health-promoting Compounds in Harvested Broccoli	20
Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese	20
A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products	19
Edible Films Prepared with Different Biopolymers, Containing Polyphenols Extracted from Elderberry (Sambucus Nigra L.), to Protect Food Products and to Improve Food Functionality	19
Effect of Ionizing Radiation and Refrigeration on the Antioxidants of Strawberries	19
Microbiological Inactivation by Ultrasound in Liquid Products	19
Effect of Cold Plasma Treatment on Cooking, Thermomechanical and Surface Structural Properties of Chinese Milled Rice	19
Convective Drying with Ethanol Pre-treatment of Strawberry Enriched with Isomaltulose	19
Production of Extracts Composed of Pectic Oligo/Polysaccharides and Polyphenolic Compounds from Cranberry Pomace by Microwave-Assisted Extraction Process	19
Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)	19
Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring	19
Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices	19
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings	19
Recognition of Defective Carrots Based on Deep Learning and Transfer Learning	19
Effect of Tannic Acid Concentration on the Physicochemical, Thermal, and Antioxidant Properties of Gelatin/Gum Arabic–Walled Microcapsules Containing Origanum onites L. Essential Oil	19
Stability of Instant Coffee Foam by Nanobubbles Using Spray-Freeze Drying Technique	19
UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries	19
Microencapsulation of Eugenol Through Gelatin-Based Emulgel for Preservation of Refrigerated Meat	19
Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues	19
Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and Its Use of Intelligent Packaging of Orange Juice	18
Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment	18
Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours	18
Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets	18
Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison	18
UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation	18
Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method	18
Increased Revenue with High Value-Added Products from Cashew Apple (Anacardium occidentale L.)—Addressing Global Challenges	18
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	18
Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review	18
Enhancement of PLA-PVA Surface Adhesion in Bilayer Assemblies by PLA Aminolisation	18
New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review	18
Effects of Hydrogen Sulfide on the Quality Deterioration of Button Mushrooms and the Interaction with Ethylene	18
Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review	17
Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis	17
Studies on Meat Alternatives with a Focus on Structuring Technologies	17
Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation	17
A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value	17
Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice	17
Fabrication and Characterization of Gluten Film Reinforced by Lycopene-Loaded Electrospun Polylactic Acid Nano-fibers	17
Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process	17
Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots	17
Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications	17
Development of Controlled Delivery Functional Systems by Microencapsulation of Different Extracts of Plants: Hypericum perforatum L., Salvia officinalis L. and Syzygium aromaticum	17
Blueberry Phenolic Composition and Improved Stability by Microencapsulation	17
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review	17
Cascading Mechanism Triggering the Activation of Polyphenol Oxidase Zymogen in Shrimp Litopenaeus vannamei After Postmortem and the Correlation with Melanosis Development	17
The Influence of Natural Basil Seed Gum Coats on the Kinetics of Osmotic Dehydration of Apple Rings	16
Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus)	16
Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle	16
Grapefruit Seed Extract as a Natural Food Antimicrobial: a Review	16
Automated Detection of Mechanical Damage in Flaxseeds Using Radiographic Imaging and Machine Learning	16
Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)	16
Development of Bioactive Edible Film Using Phytochemicals from Aloe Vera for Improved Microbial and Lipid Oxidative Stability of Frozen Dairy Products	16
Convolutional Neural Networks for Estimating the Ripening State of Fuji Apples Using Visible and Near-Infrared Spectroscopy	16
Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade	16
A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films	16
Impact of Cold Plasma on Extraction of Polyphenol From De-Oiled Rice and Corn Bran: Improvement in Extraction Efficiency, In Vitro Digestibility, Antioxidant Activity, Cytotoxicity and Anti-Inflammato	16
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties	16
Tomato Seed Mucilage as a New Source of Biodegradable Film-Forming Material: Effect of Glycerol and Cellulose Nanofibers on the Characteristics of Resultant Films	16
Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato	16
Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch	16
Evaluation of Biopolymer Films Containing Silver–Chitosan Nanocomposites	16
Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade	16
Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications	16

From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention	16
Rotating-Pulsed Fluidized Bed Drying of Okara: Evaluation of Process Kinetic and Nutritive Properties of Dried Product	16
Reduction of Water Vapor Permeability in Food Multilayer Biopackaging by Epitaxial Crystallization of Beeswax	16
Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques	15
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin	15
Encapsulation of Sardine Oil by Electrospraying with Gliadins and Pecan Nutshell Extracts for its Stabilization	15
Influence of Different Non-thermal Processing on Guava, Orange, and Tangerine Juices and the Food Matrix Effects	15
Effect of Alginate Edible Coatings Enriched with Black Cumin Extract for Improving Postharvest Quality Characteristics of Guava (Psidium guajava L.) Fruit	15
Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods	15
Impact of Thermosonication Processing on Food Quality and Safety: a Review	15
Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation	15
Comparative Studies of Screen-Printed Electrode Based Electrochemical Biosensor with the Optical Biosensor for Formaldehyde Detection in Corn	14
Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction	14
Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method	14
Identification of Factors Affecting the Deterioration Rate of Fresh-Cut Lettuce in Modified Atmosphere Packaging	14
Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinale Roscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstruc	14
Fouling Analysis and the Recovery of Phytosterols from Orange Juice Using Regenerated Cellulose Ultrafiltration Membranes	14
A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef	14
Synergy of Biodegradable Polymer Coatings with Quaternary Ammonium Salts Mediating Barrier Function Against Bacterial Contamination and Dehydration of Eggs	14
Evaluation of Physico-mechanical and Antifungal Properties Of Gluten-based Film Incorporated with Vanillin, Salicylic Acid, and Montmorillonite (Cloisite 15A)	14
Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments	14
Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs	14
Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes	14
Active Composite Packaging Reinforced with Nisin-Loaded Nano-Vesicles for Extended Shelf Life of Chicken Breast Filets and Cheese Slices	14
The Development of Biodegradable PBAT-Lignin-Tannic Acid Composite Film: Properties, Biodegradability, and Potential Barrier Application in Food Packaging	14
Nanonutraceuticals — Challenges and Novel Nano-based Carriers for Effective Delivery and Enhanced Bioavailability	14
Establishment of Lower Hygroscopicity and Adhesion Strategy for Infrared-Freeze-Dried Blueberries Based on Pretreatments Using CO2 Laser in Combination with Ultrasound	14
Development of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry	14
Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models	14
Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage	14
Using High Hydrostatic Pressure Processing Come-Up Time as an Innovative Tool to Induce the Biosynthesis of Free and Bound Phenolics in Whole Carrots	14
Extraction of Bioactive Compounds from Haskap Leaves (Lonicera caerulea) Using Salt/Ethanol Aqueous Two-Phase Flotation	14
The Role of Mitochondrial Energy Metabolism in Shaping the Quality of Highbush Blueberry Fruit During Storage in Ozone-Enriched Atmosphere	13
Color, Carotenoids, and Peroxidase Degradation of Seed-Used Pumpkin Byproducts as Affected by Heat and Oxygen Content During Drying Process	13
Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus	13
Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices	13
Encapsulation of Mānuka Essential Oil in Yeast Microcarriers for Enhanced Thermal Stability and Antimicrobial activity	13
Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation	13
Effects of Ascorbic Acid and Melatonin Treatments on Antioxidant System in Fresh-Cut Avocado Fruits During Cold Storage	13
Ohmic Heating–Assisted Extraction of Natural Color Matters from Red Beetroot	13
Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity	13
Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga)	13
Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques	13
Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties	13
Optimization and Mechanism of Phytochemicals Extraction from Camellia Oleifera Shells Using Novel Biosurfactant Nanobubbles Solution Coupled with Ultrasonication	13
Improving the Barrier Properties of Food Packaging by Al2O3@TiO2 & Al2O3@SiO2 Nanoparticles	13
Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization	13
Bi-layer Gelatin Film: Activating Film by Incorporation of “Pitanga” Leaf Hydroethanolic Extract and/or Nisin in the Second Layer	13
Optimization of Enzymatic Hydrolysis for Preparing Cassava Leaf Hydrolysate with Antioxidant Activity	13
Effect of Microwave on Changes of Gallic Acid and Resveratrol in a Model Extraction Solution	13
Valorization of Native Soluble and Insoluble Oat Side Streams for Stable Suspensions and Emulsions	13
Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model	13
Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression	13
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements	13
Bruise Detection and Classification of Strawberries Based on Thermal Images	13
Natural Deep Eutectic Solvents and Microwave-Assisted Green Extraction for Efficient Recovery of Bioactive Compounds from By-Products of Date Fruit (Phoenix dactylifera L.) Processing: Modeling, Optim	12
Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging	12
Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly	12
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	12
Natural Extract of Moringa oleifera Leaves Promoting Control of Staphylococcus aureus strains biofilm on PVC surface	12
Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter	12
The Stability of the Phycobiliproteins in the Adverse Environmental Conditions Relevant to the Food Storage	12
Electrostatic Spraying of Passion Fruit (Passiflora edulis L.) Peel Extract for Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Fresh-Cut Lollo Rossa and Beetroot Leaves	12
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	12
Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils	12
Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)	12
Effect of Ozonation Process on the Energy Metabolism in Raspberry Fruit During Storage at Room Temperature	12
Conventional and Emerging Techniques for Detection of Foodborne Pathogens in Horticulture Crops: a Leap to Food Safety	12
Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion	12
Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules	12
Application of Spray Dried Encapsulated Probiotics in Functional Food Formulations	12
Cold Plasma Pretreatment Prior to Ultrasound-assisted Air Drying of Cumin Seeds	12
Recent Advances in the Valorization of Algae Polysaccharides for Food and Nutraceutical Applications: a Review on the Role of Green Processing Technologies	12
Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment	12
Extraction and Determination of Protein from Edible Oil Using Aqueous Biphasic Systems of Ionic Liquids and Salts	11
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit	11
Effect of Microfluidization on Deteriorative Enzymes, Sugars, Chlorophyll, and Color of Sugarcane Juice	11
Modeling and Evaluation of the Osmotic Pretreatment of Tomatoes (S. lycopersicum) with Alternative Sweeteners for the Production of Candied Products	11
Effects of Vacuum and Juice Concentration on Electrical Conductivity by the Ohmic Method: a Case Study of Sour Cherry	11
The Influence of Static and Multi-Pulsed Pressure Processing on the Enzymatic and Physico-Chemical Quality, and Antioxidant Potential of Carrot Juice During Refrigerated Storage	11
Novel Combined Use of Red-White LED Illumination and Modified Atmosphere Packaging for Maintaining Storage Quality of Postharvest Pakchoi	11
Pilot-Scale Production of A. platensis: Protein Isolation Following an Ultrasound-Assisted Strategy and Assessment of Techno-functional Properties	11
Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size	11
Ohmic Heating-Aided Mechanical Extraction of Gamma-Oryzanol and Phytosterols in Rice Bran Oil	11
Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility	11
Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying	11
Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase	11
Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement	11
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat	11
Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality	11
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	11
Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality	11
Pulsed Electric Fields-Assisted Drying and Frying of Fresh Zucchini	11
Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils	11
Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest	11