Journal of Food Measurement and Characterization

Article	Citations
Correction: Phytochemical characterization and end use evaluation of native and fermented cereal brans	158
Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics	85
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate	73
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption	63
Germinated melon seed flours: physical and physicochemical characteristics, bioactive compounds and technological properties	52
Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose	51
Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions	46
Electrochemical sensing of nitrite in aqueous media with N, P-codoped biocarbon electrode	45
Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets	45
Ultrasonic-treated protein from surimi rinsing water: structure, functionality, and emulsion application	44
Breakage of packaged cookies due to fatigue failure from repetitive shock	43
Correction to: Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics	41
Orally dissolving yoghurt strip: a new approach in delivery of probiotics	41
Ultrasensitive determination of allura red in food samples based on green-emissive carbon nanodots	40
Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology	38
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols	37
Development of a classification model for extra virgin olive oil adulteration based on squalene and phytosterol profiles	35
Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties	35
Effect of microwave-vacuum drying on some nutritional and quality characteristics of rosehips	35
Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique	35
An investigation into the impact of different processing technologies on the physicochemical, digestive, and functional properties of Adzuki bean flour	35
Pistachio (Pistacia vera L.) hull samples from Turkey: phenolic compounds, antioxidant properties, and cytotoxic activities against HeLa, MCF-7, OE-33, and ACC-201 cancer cell lines	35
Ultrasound-assisted ethanolic extraction of bioactive components from selected olive fruit cultivars from Pakistan: characterization, biological potential and in silico studies	34
Composition, bioactive potential and food applications of watermelon (citrullus lanatus) seeds – a review	34
Copigmentation and shortening effect of natural deep eutectic solvents on phytochemical, structure, and organoleptic attributes of black rice cake	34

Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch	33
Optimisation process of walnut protein hydrolysed as an antioxidant candidate	33
Utilization of chitosan-based coating enriched with Syzygium aromaticum, Cinnamomum zeylanicum, and Thymus satureioides essential oils mixture for strawberries with extended shelf life	33
Physicochemical properties and in vitro bioactivities of polysaccharides from lotus leaves extracted by different techniques and solvents	32
Extraction, characterization and antioxidant activities of an acidic polysaccharide from Dendrobium devonianum	32
Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey	32
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds	31
Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry	29
A review of advancements, properties, and challenges of carbon nanotubes in food packaging	28
The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake	28
An overview on different detection methods of saffron (Crocus sativus L.) adulterants	28
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6	28
Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes	27
Development strategies and applications of cell-based electrochemical taste sensors	27
Optimization of HS-SPME combined with GC–MS for key marker volatile organic compound analysis in Kappaphycus alvarezii with a chemometric approach	27
Preparation of phosphopeptide-iron chelates from Mylopharyngodon piceus roe phosvitin using high voltage pulsed electric field pretreatment combined with enzymolysis	27
Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds	27
Investigating the physicochemical, microbial, and rheological characteristics of synbiotic Doogh enriched with β-glucan and encapsulated probiotic bacteria	26
Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability	26
Ultrasound combined with plasma-activated water to enhance the extraction efficiency, emulsification properties and antioxidant activity of apricot polysaccharides	26
Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films	26
Application of novel β-cyclodextrin/metal-organic frameworks nanofibers/cellulose (β-CD-MOF/CE) biosorbent and solid phase Microextraction method followed by GC-MS and HPLC to determine biogenic amine	25
Effects of different extraction methods on the structural characterization and bioactivities of polysaccharides extracted from Polygonatum sibiricum	25
Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions	25
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour	25
Enhancing the nutritional content of porang flour (Amorphophallus oncophyllus) by size reduction using electrical grinder and disk mill	25
Techno-nutritional capabilities of sprouted clover seeds sourdough as a potent bio-preservative against sorbate-resistant fungus in fortified clean-label wheat bread	25
Total phenolic contents, total flavonoid contents and antioxidant activities of endocarp and mesocarp of Malaysian local Durio Zibethinus (Musang King and Durian Kampung Peel)	25
Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques	25
Effects of electrocatalytic treatment on the physicochemical properties of rice bran protein	24
Microwave-assisted extraction optimization, antimicrobial and antioxidant properties of carrageenan from red algae (Gracilaria acerosa)	24
Impact of different drying methods on the physicochemical and functional properties of pigeon pea protein concentrates	23
Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition tool: impact of sample and spectral pre-treatments	23
Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed	23
Improvement of warmed-over flavor of bowl-steamed Tan lamb by flavonoids from the leaves of Lycium barbarum: using oxidation and flavor indicators for evaluation	22
Antioxidant and antimicrobial potentials of Parietin producing lichens Caloplaca saxicola (Hoffm.), Xanthoria Candelaria (L.) th.fr. And Xanthoria elegans (L.) th.fr	22
Non-destructive estimation of mandarin orange fruit quality during the ripening stage using machine-learning-based spectroscopic techniques	22
Ultrasound-assisted extraction of edible cricket oils from Gryllus bimaculatus and Acheta domesticus	22
Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A	22
Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy	22
Influence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco-2 cell monolayer	22
Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage	22
Optimization and analysis of ultrasound-assisted solvent extraction of bioactive compounds from Boerhavia diffusa Linn. using RSM, ANFIS and machine learning algorithm	22
Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis	22
Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from peony seeds (Paeonia suffruticosa Andr.)	22
Design and development of a novel sensor for the detection of Atezolizumab as a liver cancer medicine in drinking water sources	21
Bigel-based low-fat sponge cake production for palm oil replacement	21
Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid	21
Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi	21
Green technology for production of potent antioxidants and alkyl glucosides by Aspergillus niger β-glucosidase: prospects for broad application in the food industry	21

Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency	21
Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp	21
A novel air-suction classifier for fresh sphere fruits in pneumatic bulk grading	21
Estimating the changes in mechanically expressible oil in terms of content and quality from ohmic heat treated mustard (Brassica juncea) seeds by Vis–NIR–SWIR hyperspectral imaging	20
Optimization of ultrasound-assisted extraction of phenolic compounds from germinated deoiled flaxseed flour using response surface methodology	20
Comparative analysis of phenolic acids inhibition on pepsin activity: insights from spectroscopy and molecular docking	20
Revealing the formation mechanism of epigallocatechin–5-hydroxymethylfurfural complexes by molecular simulation combined with spectroscopy techniques	20
Drying model approach for morphometric estimation of air-dried foods	20
Detection of fipronil in eggs by an aptasensor based on the Au@Ag NPs Raman enhanced substrate	20
Acerola cherry (Malpighia emarginata) concentrate: separation and purification of vitamin C components and research on immune-regulating synergy	20
Accurate detection of safflower adulteration in saffron by ATR-FTIR spectroscopy and feature selection and machine learning algorithms	20
Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies	20
Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.)	20
Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties	20
Effect of different packaging materials and storage on lipid characteristics, oxidative stability and antioxidant properties of hazelnut	19
Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties	19
Structural characterization, free radical scavenging activity and α-glucosidase inhibitory activity of insoluble dietary fiber from Pholiota nameko	19
A comparative study of the effects of microwave and tray drying on extruded millet analogue rice: Evaluating functional, physiochemical, rheological, and structural properties in comparison to traditi	19
Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation	19
Effect of oak chips addition on the phenolic composition of grape vinegar in fermentation process	19
Automated pineapple detection, ripeness classification, and weight prediction using YOLOv8 and drone imagery	19
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives	19
Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening	19
Unveiling the novel potential of tellurium-doped zinc oxide nanoparticles as an elicitor for improving the content of bioactive compounds in buckwheat (Fagopyrum esculentum Moench) microgreens and spr	19
Comparative study of phenolics and antioxidant activity across different growth stages of citrus var. Tarocco, Moro and Vaniglia Sanguigno	19
Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics	19
Green preparation of pd nanoparticles for treatment of gastric cancer and electrochemical sensing of bisphenol A in food	19
Ultraviolet irradiation-induced changes in enzymatic activity, functional properties, bioactive compounds, crystallinity, and secondary protein fractions of finger millet and proso millet flours	19
Anthocyanin release and absorption properties of boiling pigmented rice using an in vitro digestion model	19
Citric acid cross-linked biopolymeric nanofibers containing Zataria multiflora extract, an environmentally friendly active food packaging system	18
Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies	18
An effective method for identifying cow milk powder adulteration levels in goat milk powder using hyperspectral imaging	18
Chitosan extracted from pupal shells of black soldier fly by two deproteinization methods and its characterization	18
Efficient extraction and detection of cinnamaldehyde and cinnamic acid in cinnamon twig	18
Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage	18
Enhancement of in vitro cholesterol-lowering and anti-diabetic activities of gluten hydrolysate prepared using kiwifruit protease as affected by ultrasound and atmospheric cold plasma post-treatments	18
Investigation of biomechanical characteristics of novel chitosan from dung beetle and its application potential on stored tomato fruit	18
Modelling of polyphenol and flavonoid extraction from bottle gourd fruit using green and cost effective LTTM glycerol-ammonium acetate in neat and diluted forms	18
Development of a novel lateral flow immunoassay based on Fe3O4@MIL-100(Fe) for visual detection of Listeria monocytogenes	18
Evaluation of the effect of drying temperature on bioactive compounds in dragon fruit (Hylocereus spp.) peel extract	17
Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat	17
Sensor fusion techniques in deep learning for multimodal fruit and vegetable quality assessment: A comprehensive review	17
Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices	17
Rapid detection of imperfect maize kernels based on spectral and image features fusion	17
Acid heating treatment of octenyl succinate anhydride starch and its application in Pickering emulsion stability	17
Effect of slightly acidic electrolyzed water, nanoemulsion of mint essential oil, zedo and tragacanth gums on physicochemical properties of eggs during storage at 25 °C	17
Evaluation of dry matter content and drying time by phenotype : a case study of collybia radicata	17
PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties	17
Anatomical features of pericarp and pedicel influencing fruit splitting in Daisy mandarin	17
Purification, structural characterization and antioxidant mechanism of Noni polysaccharide based on Nrf2/HO-1/NQO1 signaling pathway	17
Impact of the microencapsulation method and wall material on the survival of Lactobacillus acidophilus under simulated gastrointestinal conditions	17
Fabrication of Monarda citriodora essential oil nanoemulsions: characterization and antifungal activity against Penicillium digitatum of kinnow	17
Physicochemical and antibacterial properties of psyllium gum/sodium-alginate edible films as affected by incorporating CuO nanoparticles and Heracleum persicum essential oil	17
Assessment of hydrocolloid coating variations on cassava stick characteristics using a two-stage nested design	17
Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome	17
Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review	17
Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver	16
Optimization of aqueous ozone treatment for deltamethrin degradation in cucumbers (Cucumis sativus L.): a comparative study using response surface methodology and artificial neural networks	16
Application of colorimetric sensor arrays and GC–MS for discrimination of wheat varieties coupled with multivariate analysis	16
Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films	16
The impedance-based detection of total bacterial content in raw milk samples	16
First use of a multi-walled carbon nanotubes -nafion composite electrode for the quantitative analysis of edible mushroom polysaccharides in agricultural samples	16
Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages	16
Tuber Ruler: a mobile application for evaluating image-based potato tuber size	16
Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction	16
Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it’s application in synbiotic orange-carrot juice	16
Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion	16
Correction to: Enzyme-assisted extraction of apricot polysaccharides: process optimization, structural characterization, rheological properties and hypolipidemic activity	16
Thermal Effects on Antioxidants in Luffa acutangula	16
Detection of bruised yellow peach using hyperspectral imaging combined with curvature-assisted Hough transform circle detection and improved Otsu	16
Physicochemical properties and antioxidant activity of polyvinyl alcohol orally disintegrating films containing sweet almond oil nanoemulsion	16
Effect of drying methods on the nutritional and phytochemical properties of pumpkin flower (Cucurbita maxima) and its characterization	16
Effects of β-glucan extracted from Saccharomyces cerevisiae on the quality of bio-yoghurts: in vitro and in vivo evaluation	16
Health-promoting benefits of the wild mushroom Suillus mediterraneensis (Jacquet. & J. Blum) Redeuilh, collected from Algeria: Myco-chemical investigation and bioactive properties	16
Bioactivity evaluation of nutriceutical drink from Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extract	16
Comparative study of two preservation methods (freeze drying and gamma irradiation) on the phenolic profile, antioxidant and antimicrobial activities of the essential oils of stevia	15
Optimization of the antioxidant effect of Citrus Limetta essential oil by response surface methodology and evaluation of its antimicrobial activity	15
Evaluation of antioxidant activity and UPLC–MS/MS phytochemical profiling of two important Himalayan crops Eleusine coracana (L.) Gaertn. and Lablab Purpureus subsp. Purpureus	15
Effect of fruit size on apple damage prediction	15
The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread	15

Optimization of microwave-assisted extraction (MAE) of key phenolic compounds from pigeon pea (Cajanus cajan L.), their characterization, and measurement of their anti-diabetic and cytotoxic potential	15
Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets	15
Agri-Food processing derived arabinoxylan-β-glucan stearic acid ester composite coating: An effective strategy for quality improvement of Apples (Rich Red) under controlled atmospheric storage	15
A mini-review on the role of polymer-based materials in active food packaging	15
Revolutionizing fast food: composite flour with finger millet, buckwheat, and black gram	15
Comparative study of coconut chips drying using a rotary dryer: influence of thickness on physicochemical properties	15
Production, characterization and spray-drying encapsulation of date (Phoenix dactylifera L.) seed protein hydrolysates for bread fortification	15
Correction: Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties	15
Chemical characterization, anticancer, antioxidant and anti-obesity activities with molecular docking studies of Pleurotus ostreatus biomass exposed to moist heat	15
Determination of margarine adulteration in butter by machine learning on melting video	15
Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation	15
Correction: Valorization of prickly pear seeds as pasta fortifier	15
Optimization of phenolic acid extraction from Origanum species via novel deep eutectic solvents using response surface methodology	15
A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients	15
Induced changes of phenolic compounds in turmeric bread by UV-C radiation	15
Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat	15
Characterization of fresh and pre-treated dehydrated mango (Mangifera Indica L.) slices with respect to proximate, physicochemical, antioxidant and sensorial attributes	14
Optimization of anthocyanin extraction from Oxalis tuberosa peel by ultrasound, enzymatic treatment and their combination	14
Ultrasound-assisted extraction of quinoa seed malt extract for the determination of nutritional content, antioxidant, and anticancer activity against HT-29 colorectal cancer cell lines	14
Supplementation of protein beverage product with honey bee (Apis mellifera L.) drone pupae powder	14
Optimization and evaluation of epigallocatechin gallate encapsulated in lipid nanoparticles covered by maize zein and fucoidan polysaccharide	14
Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake	14
Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork	14
Stability of antioxidant and hypoglycemic activities of peptide fractions of Maize (Zea mays L.) under different processes	14
Phytochemical characterization and end use evaluation of native and fermented cereal brans	14
pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract	14
Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris)	14
Effects of different sterilization methods on microorganisms and quality of clarified mixed pear juice	14
Identification of liquor adulteration based on machine learning and electrochemical sensor	14
Application of ANN for assessment of protein content, fat content and rancidity indicators as affected by the storage conditions and Rhizopertha dominica infestation in Pearl millet	14
Supersensitive detection of auramine O in food and drug samples by using carbon dots as sensing reagents	14
Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt	14
Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids	14
Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking	14
Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network	14
Non-destructive fruit firmness detection using electrochemical tactile sensors	14
Influence of xanthan gum on properties and stability of oil-in-water Pickering emulsions stabilized by zein colloidal particles	14
Ozone as a postharvest treatment to maintain the quality characteristics of fresh-cut plants	14
The effect of ultrasound amplitude and black cumin seed oil nanoemulsion on edible film properties produced from orange peel pectin	14
Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake	13
The effect of Hashemi brown and white rice extracts and γ-oryzanol on proliferation and estrogenic activity induced by zearalenone in MCF-7 cells	13
A smart bilayer film containing zein/gelatin/carvacrol and polyvinyl alcohol/chitosan/anthocyanin for Lateolabrax japonicus preservation and freshness monitoring	13
Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil	13
AudioLS: an intelligent sorting method for drilled lotus seeds based on air jet impact acoustic signal and 1D-CNN	13
Exploring kodo and foxtail millet as novel sources of starch and β-glucan: a short critical review	13
Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes	13
Physiochemical and thermal characterisation of faba bean starch	13
Phytosterol nanoparticle delivery system based on whey protein-chitosan: enhanced stability, bioavailability, and sustained-release properties	13
A simple and sensitive electrochemical sensing based on amine-functionalized metal–organic framework and polypyrrole composite for detection of lead ions in meat samples	13
Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment	13
Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review	13
Machine learning and electrochemistry techniques for detecting adulteration of goat milk with cow milk	13
Establishment and validation of an acid alumina column clean-up for determination of trace citrinin in food samples	13
Inhibitory effects of 3-(methylthio) propyl isothiocyanate in comparison with benzyl isothiocyanate on Listeria monocytogenes	13
Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities	13
On-tree fruit detection system using Darknet-19 based SSD network	13
Microbial biosynthesis of selenium nanoparticles using probiotic strain and its characterization	13
FTIR spectral analysis combined with chemometrics in evaluation of composite mixtures of coconut testa flour and wheat flour	13
Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study	13
Improving air-fried squid quality using high internal phase emulsion coating	13
Optimization of antioxidant combination of three Moroccan essential oils, and their effect in olive and argan oils under accelerated storage	13
Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening	13
Nutrient, phytonutrient and antioxidant potential of selected underutilized nutri-cereal brans	13
Evaluating the effect of desolventizationtemperature on de-oiled rice bran properties: insights into flow, rheology, and its pasting behavior	13
Fractionation of roller-milled quinoa: evaluation of functional and nutritional properties of different fractions	12
Correction: Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients	12
Effect of extraction technology on physicochemical properties and biological activities of passion fruit peel polysaccharides	12
Development of active packaging film, based on Phyllanthus wightianus and their application to meat product preservation	12
Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal condition	12
An electrochemical sensor based on full-faradaic-active nitrogen species doped porous carbon materials for highly sensitive nitrite detection	12
Advanced extraction and encapsulation strategies for the use of red pitanga residues: improving polyphenol recovery and cell viability in a probiotic product	12
Size optimization and characterization of liposomes with sprouted red clover and amaranth seed extracts	12
Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir	12
Bee bread incorporated Chitosan films for food packaging: enhanced physical properties, antioxidant, and antibacterial activities	12
Effect of storage methods on physicochemical properties and volatile aroma components of brown sugar	12
Production and quality assessment of functional crackers based on fruit seed oils	12
Optimizing conditions for protein isolation from de-oiled sunflower meal using response surface methodology (RSM)	12
Impact of ultrasonic treatment on volatile components in pumpkin juice by gas chromatography–mass spectrometry and electronic nose	12
Investigation of microencapsulated lactobacillus plantarum survival in alginate microsphere incorporated with inulin and dextran in order to produce a novel probiotic whey beverage	12
Fabrication of novel antimicrobial nanocomposite films based on polyvinyl alcohol, bacterial cellulose nanocrystals, and boric acid for food packaging	12
Microwave-assisted extraction, optimization, structural characterization, and functional properties of polysaccharides from Crataegus azarolus seeds	12
Structural characterization and cytotoxic, ACE-inhibitory and antioxidant activities of polysaccharide from Bitter vetch (Vicia ervilia) seeds	12
Nondestructive determination of edible quality and watercore degree of apples by portable Vis/NIR transmittance system combined with CARS-CNN	12
Impact of lipid types on gel characteristics of fermented mung bean-based milk	12
Emulsion-stabilizing properties of Moringa oleifera seed protein and chitosan: impact of molecular weight and protein concentration	12
Correction: Physico-chemical, biological properties of chitosan/gelatin-based films with Finger Millet bran extract	12
Effect of storage temperature on the long term stability of Dendrobium catenatum Lindl. blended liquor	12
Synthesis, characterization and antioxidant activity of a new polysaccharide-iron (III) from Vaccinium bracteatum thunb leaves	12
Mixture of native starches as a natural and affordable alternative to improve the quality and stability of dairy custards	12
Multivariate assessment of quality indicators of black garlic during the ageing period	12
Antioxidant activities of chitosan-based films containing cinnamon (Cinnamomum cassia Blume) extract and its application on chicken preservation	12
Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins: a three-functioned Taguchi-based grey relational grading	12
Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste	12
Effect of storage period on the quality characteristics of frozen beef and mechanisms of change from the corresponding physical and microstructural perspectives	12
Pineapple juice clarification by continuous dead-end microfiltration using a low-cost ceramic membrane	12