Journal of Food Measurement and Characterization

Article	Citations
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption	83
Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions	62
Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets	55
Breakage of packaged cookies due to fatigue failure from repetitive shock	54
Orally dissolving yoghurt strip: a new approach in delivery of probiotics	46
Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes	45
Germinated melon seed flours: physical and physicochemical characteristics, bioactive compounds and technological properties	45
Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp	43
Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid	42
Comparative characterization of herb-supplemented cold-pressed sunflower oil: Stability, shelf life, and environmental sustainability	41
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols	41
Effect of microwave-vacuum drying on some nutritional and quality characteristics of rosehips	41
Influence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco-2 cell monolayer	40
A novel air-suction classifier for fresh sphere fruits in pneumatic bulk grading	40
Design and development of a novel sensor for the detection of Atezolizumab as a liver cancer medicine in drinking water sources	39
Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties	37
Ultrasensitive determination of allura red in food samples based on green-emissive carbon nanodots	37
Development of a classification model for extra virgin olive oil adulteration based on squalene and phytosterol profiles	36
Copigmentation and shortening effect of natural deep eutectic solvents on phytochemical, structure, and organoleptic attributes of black rice cake	36
Ultrasound-assisted ethanolic extraction of bioactive components from selected olive fruit cultivars from Pakistan: characterization, biological potential and in silico studies	36
Enhancing the nutritional content of porang flour (Amorphophallus oncophyllus) by size reduction using electrical grinder and disk mill	33
Ultrasonic-treated protein from surimi rinsing water: structure, functionality, and emulsion application	33
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds	32
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	32
Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy	32

Preparation of phosphopeptide-iron chelates from Mylopharyngodon piceus roe phosvitin using high voltage pulsed electric field pretreatment combined with enzymolysis	32
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate	30
Non-destructive estimation of mandarin orange fruit quality during the ripening stage using machine-learning-based spectroscopic techniques	30
A review of advancements, properties, and challenges of carbon nanotubes in food packaging	30
Quality control of spices: Regulatory guidelines and the role of analytical techniques	30
Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films	29
Optimisation process of walnut protein hydrolysed as an antioxidant candidate	29
In vitro hypoglycemic and functional enhancement of physically modified orange (Citrus sinensis L.) peel and pomace fiber for development of low-fat muffin formulation	29
First assessment of the bioactive content of the edible desert truffle Tirmania sahariensis with acetylcholinesterase inhibitory, antioxidant, antimicrobial, anti-allergic and anti-inflammatory proper	28
Antioxidant and antimicrobial potentials of Parietin producing lichens Caloplaca saxicola (Hoffm.), Xanthoria Candelaria (L.) th.fr. And Xanthoria elegans (L.) th.fr	28
Electrochemical sensing of nitrite in aqueous media with N, P-codoped biocarbon electrode	28
Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique	27
Ultrasound-assisted extraction of edible cricket oils from Gryllus bimaculatus and Acheta domesticus	27
Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed	27
Optimization and analysis of ultrasound-assisted solvent extraction of bioactive compounds from Boerhavia diffusa Linn. using RSM, ANFIS and machine learning algorithm	27
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour	27
Correction: Phytochemical characterization and end use evaluation of native and fermented cereal brans	26
Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics	26
Correction to: Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics	26
Comprehensive study of two varieties of mulberry (Morus sp.) fruits from Shandong Xiajin of China: sensory properties, chemical profiles, and antioxidant activity	25
Optimization of HS-SPME combined with GC–MS for key marker volatile organic compound analysis in Kappaphycus alvarezii with a chemometric approach	25
Bigel-based low-fat sponge cake production for palm oil replacement	25
Ultrasound combined with plasma-activated water to enhance the extraction efficiency, emulsification properties and antioxidant activity of apricot polysaccharides	25
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
Characterization of tarap (Artocarpus odoratissimus) composite flour as a functional ingredient in food systems	25
Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey	25
Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage	25
Composition, bioactive potential and food applications of watermelon (citrullus lanatus) seeds – a review	25
Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques	25
Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch	24
Microwave-assisted extraction optimization, antimicrobial and antioxidant properties of carrageenan from red algae (Gracilaria acerosa)	24
Towards a novel functional food: Optimization of selenium-rich protein powder blend from chlamys nobilis using fuzzy mathematics and mixture design	24
Synergistic effects of Lepidium perfoliatum mucilage and Lacticaseibacillus casei UTMB9 cell-free supernatant on the shelf-life extension of beef: A data-driven SVR approach	24
An overview on different detection methods of saffron (Crocus sativus L.) adulterants	23
Impact of different drying methods on the physicochemical and functional properties of pigeon pea protein concentrates	23
Development strategies and applications of cell-based electrochemical taste sensors	23
Comparative study on the efficacy of dip and electrostatic spray carboxymethyl cellulose orange peel extract coatings for improving postharvest quality and sensory attributes of tomato (Solanum lycope	23
Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry	23
Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A	23
Utilization of chitosan-based coating enriched with Syzygium aromaticum, Cinnamomum zeylanicum, and Thymus satureioides essential oils mixture for strawberries with extended shelf life	23
The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake	23
Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis	23
Investigating the physicochemical, microbial, and rheological characteristics of synbiotic Doogh enriched with β-glucan and encapsulated probiotic bacteria	23
Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability	22
Composition and sensory descriptors of pequi oil (Caryocar brasiliense Camb.)	22
Enhancing quality and safety monitoring of cold chain foods through integrating chemometrics with spectroscopy: concepts and practical implementations	22
Effect of glutaminase on emulsifying function and molecular structure of potato protein	22
An investigation into the impact of different processing technologies on the physicochemical, digestive, and functional properties of Adzuki bean flour	22
Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions	22
Detection of Zanthoxylum bungeanum powder content based on Vis-NIR and Mid-NIR spectral data fusion	22

Ultrasound-assisted nanoemulsion of Cinnamomum zeylanicum oil with improved antimicrobial, antibiofilm, and antioxidant activities for food applications	22
Enhancing safety and quality of red chilli and groundnut through ultraviolet-C (UV-C) radiation for aflatoxin and Aspergillus flavus reduction	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
Accurate detection of safflower adulteration in saffron by ATR-FTIR spectroscopy and feature selection and machine learning algorithms	21
Total phenolic contents, total flavonoid contents and antioxidant activities of endocarp and mesocarp of Malaysian local Durio Zibethinus (Musang King and Durian Kampung Peel)	21
Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose	21
Effects of different extraction methods on the structural characterization and bioactivities of polysaccharides extracted from Polygonatum sibiricum	21
Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology	21
Techno-nutritional capabilities of sprouted clover seeds sourdough as a potent bio-preservative against sorbate-resistant fungus in fortified clean-label wheat bread	21
Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition tool: impact of sample and spectral pre-treatments	21
Edible barrier films from aqueous dispersions of zein nanoparticles: effect of polyols	20
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
Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties	20
Physicochemical and antibacterial properties of psyllium gum/sodium-alginate edible films as affected by incorporating CuO nanoparticles and Heracleum persicum essential oil	20
Drying model approach for morphometric estimation of air-dried foods	20
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6	20
Optimization of ultrasound-assisted extraction of phenolic compounds from germinated deoiled flaxseed flour using response surface methodology	20
Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies	20
Acerola cherry (Malpighia emarginata) concentrate: separation and purification of vitamin C components and research on immune-regulating synergy	20
Harnessing the processing-induced nutritional, bio-functional changes and the health implications of Paspalum scrobiculatum and Panicum sumatrense	19
Deep learning algorithms for near-infrared spectroscopy-based quantitative analysis of binary adulteration in camellia oil	19
Development of a paper strip assay for the simultaneous detection of nitrites and nitrates in milk	19
An effective method for identifying cow milk powder adulteration levels in goat milk powder using hyperspectral imaging	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
Citric acid cross-linked biopolymeric nanofibers containing Zataria multiflora extract, an environmentally friendly active food packaging system	19
Investigation of biomechanical characteristics of novel chitosan from dung beetle and its application potential on stored tomato fruit	19
Comparative study of phenolics and antioxidant activity across different growth stages of citrus var. Tarocco, Moro and Vaniglia Sanguigno	19
Evaluation of the effect of drying temperature on bioactive compounds in dragon fruit (Hylocereus spp.) peel extract	19
Valorization of mung bean meal by-product through extraction and characterization of homogalacturonan-rich pectin with prebiotic-like and α-amylase inhibitory potential	19
Drying behavior, powder morphology, and technofunctional properties of edible flower flours of Clitoria ternatea and Malvaviscus arboreus: a comparative study	19
Effects of β-glucan extracted from Saccharomyces cerevisiae on the quality of bio-yoghurts: in vitro and in vivo evaluation	19
Sensor fusion techniques in deep learning for multimodal fruit and vegetable quality assessment: A comprehensive review	19
Development of a novel lateral flow immunoassay based on Fe3O4@MIL-100(Fe) for visual detection of Listeria monocytogenes	19
Effect of drying methods on the nutritional and phytochemical properties of pumpkin flower (Cucurbita maxima) and its characterization	19
Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties	19
Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.)	18
Structural characterization, free radical scavenging activity and α-glucosidase inhibitory activity of insoluble dietary fiber from Pholiota nameko	18
Production of stable anthocyanin-based food colorants from Hibiscus sabdariffa L. by copigmentation with different protein isolates	18
Comparative analysis of phenolic acids inhibition on pepsin activity: insights from spectroscopy and molecular docking	18
Chitosan extracted from pupal shells of black soldier fly by two deproteinization methods and its characterization	18
Rapid detection of imperfect maize kernels based on spectral and image features fusion	18
Classification of Turkish hazelnut (Corylus colurna L.) varieties: a comparative study of YOLOv8 and fine-tuned vision transformer	18
Impact of the microencapsulation method and wall material on the survival of Lactobacillus acidophilus under simulated gastrointestinal conditions	18
Assessment of hydrocolloid coating variations on cassava stick characteristics using a two-stage nested design	18
Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics	18
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	18
Acid heating treatment of octenyl succinate anhydride starch and its application in Pickering emulsion stability	18
Ultraviolet irradiation-induced changes in enzymatic activity, functional properties, bioactive compounds, crystallinity, and secondary protein fractions of finger millet and proso millet flours	18
Detection of fipronil in eggs by an aptasensor based on the Au@Ag NPs Raman enhanced substrate	18
Green preparation of pd nanoparticles for treatment of gastric cancer and electrochemical sensing of bisphenol A in food	18
Spirulina (Arthrospira platensis) as an alternative ingredient for 3D printed white chocolate	18
Revealing the formation mechanism of epigallocatechin–5-hydroxymethylfurfural complexes by molecular simulation combined with spectroscopy techniques	18
Efficient extraction and detection of cinnamaldehyde and cinnamic acid in cinnamon twig	18
Anatomical features of pericarp and pedicel influencing fruit splitting in Daisy mandarin	18
Purification, structural characterization and antioxidant mechanism of Noni polysaccharide based on Nrf2/HO-1/NQO1 signaling pathway	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
Evaluation of dry matter content and drying time by phenotype : a case study of collybia radicata	18
Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies	18
Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome	18
Effect of oak chips addition on the phenolic composition of grape vinegar in fermentation process	18
Investigation of quality characteristics and mathematical modeling of green lentil (Lens culinaris medik) and mung bean (Vigna radiata) microgreens dried in different dryers	17
Automated pineapple detection, ripeness classification, and weight prediction using YOLOv8 and drone imagery	17
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	17
The impedance-based detection of total bacterial content in raw milk samples	17
Characterization of exopolysaccharides produced by Saccharomyces cerevisiae strains isolated from kefir samples and their rheological, antioxidant, and prebiotic properties	17
Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation	17
Effects of deodorization methods on the fishy smell and quality of refrigerated Seriola dumerili sashimi	17
Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage	17
Fabrication of Monarda citriodora essential oil nanoemulsions: characterization and antifungal activity against Penicillium digitatum of kinnow	17
Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat	17
Application of colorimetric sensor arrays and GC–MS for discrimination of wheat varieties coupled with multivariate analysis	17
Identification and determination of anthocyanins and phenolic acids in Vaccinium vitis-idaea L. by UPLC-MS/MS	17
An eco-friendly edible coating based on qodume shahri mucilage and a postbiotic derived from Limosilactobacillus reuteri VTC 864 for sustainable preservation of fresh beef	17
Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review	17
Impact of extraction temperature on the physicochemical properties of gelatin from chicken heads and its application in Panna cotta	17
Effect of different packaging materials and storage on lipid characteristics, oxidative stability and antioxidant properties of hazelnut	17
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives	16
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	16
Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening	16
Health-promoting benefits of the wild mushroom Suillus mediterraneensis (Jacquet. & J. Blum) Redeuilh, collected from Algeria: Myco-chemical investigation and bioactive properties	16

Detection of bruised yellow peach using hyperspectral imaging combined with curvature-assisted Hough transform circle detection and improved Otsu	16
Deep learning-enabled framework for real-time non-invasive measurement of yoghurt fermentation kinetics	16
Analytical method development and validation based on a paper analytical device (PAD) for the detection of adulteration in Teff Injera (Ethiopian flatbread)	16
Tuber Ruler: a mobile application for evaluating image-based potato tuber size	16
Bioactivity evaluation of nutriceutical drink from Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extract	16
Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction	16
Total polyphenol contents, total flavonoid contents, LC–MS analysis, antioxidant, and antimicrobial activities of Moroccan Cannabis sativa L. (Beldia): A comparative study of resin, leaf, and seed ext	16
Comprehensive analysis of metabolites and biological activity in the microgreens of different radish (Raphanus sativus L.) cultivars	16
Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices	16
Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver	16
Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork	15
Optimization and evaluation of epigallocatechin gallate encapsulated in lipid nanoparticles covered by maize zein and fucoidan polysaccharide	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
Exploratory terroir differentiation of Fetească Neagră wines via volatile aroma compounds in Moldovan regions	15
Comparative study of coconut chips drying using a rotary dryer: influence of thickness on physicochemical properties	15
Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study	15
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	15
Revolutionizing fast food: composite flour with finger millet, buckwheat, and black gram	15
Optimization and comprehensive investigation of coffee from date seeds and olive seeds: an alternative to Turkish coffee	15
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
Correction: Valorization of prickly pear seeds as pasta fortifier	15
Correction: Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties	15
Waste valorization by production of antioxidant protein hydrolysates derived from industrial grape pomace: optimization bioprocess and characterization of antioxidant and structural properties	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
Stability of antioxidant and hypoglycemic activities of peptide fractions of Maize (Zea mays L.) under different processes	15
Optimization of phenolic acid extraction from Origanum species via novel deep eutectic solvents using response surface methodology	15
Opioid, antihypertensive, and mineral-binding peptides from dairy: A mechanistic review	15
Thermal Effects on Antioxidants in Luffa acutangula	15
Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages	15
Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment	15
Supplementation of protein beverage product with honey bee (Apis mellifera L.) drone pupae powder	15
Dynamic changes in serotonin across cultivars, growth stages, and processing methods in walnut (Juglans regia L.) via high-performance liquid chromatography-ultraviolet analysis	15
A split ring resonator-based microwave sensor with high sensitivity for edible oil quality monitoring	15
Phytochemical characterization and end use evaluation of native and fermented cereal brans	15
Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids	15
Characterization of fresh and pre-treated dehydrated mango (Mangifera Indica L.) slices with respect to proximate, physicochemical, antioxidant and sensorial attributes	15
Optimization of aqueous ozone treatment for deltamethrin degradation in cucumbers (Cucumis sativus L.): a comparative study using response surface methodology and artificial neural networks	15
Optimization of anthocyanin extraction from Oxalis tuberosa peel by ultrasound, enzymatic treatment and their combination	15
Supersensitive detection of auramine O in food and drug samples by using carbon dots as sensing reagents	15
Correction to: Enzyme-assisted extraction of apricot polysaccharides: process optimization, structural characterization, rheological properties and hypolipidemic activity	15
The effect of Hashemi brown and white rice extracts and γ-oryzanol on proliferation and estrogenic activity induced by zearalenone in MCF-7 cells	15
Physicochemical properties and antioxidant activity of polyvinyl alcohol orally disintegrating films containing sweet almond oil nanoemulsion	15
Effects of different sterilization methods on microorganisms and quality of clarified mixed pear juice	15
On-tree fruit detection system using Darknet-19 based SSD network	15
Production, characterization and spray-drying encapsulation of date (Phoenix dactylifera L.) seed protein hydrolysates for bread fortification	15
Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking	15
Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation	15
A mini-review on the role of polymer-based materials in active food packaging	14
Phenolics, flavonoids, anthocyanins, and antioxidant capacity of Syzygium cumini (L.) skeels: A systematic review and meta-analysis	14
Lyophilised walnut milk powders enriched with vitamin B12 and L-Carnitine for vegan athletes	14
Effects of various water-based biocompatible solvents on the extraction of propolis from Artvin, Türkiye: Physicochemical properties, biological activity, and phenolic profile	14
Characterization of quality differences on three withering treatments in Longnan white tea	14
Optimization of the antioxidant effect of Citrus Limetta essential oil by response surface methodology and evaluation of its antimicrobial activity	14
Identification of liquor adulteration based on machine learning and electrochemical sensor	14
Phytosterol nanoparticle delivery system based on whey protein-chitosan: enhanced stability, bioavailability, and sustained-release properties	14
First use of a multi-walled carbon nanotubes -nafion composite electrode for the quantitative analysis of edible mushroom polysaccharides in agricultural samples	14
A smart bilayer film containing zein/gelatin/carvacrol and polyvinyl alcohol/chitosan/anthocyanin for Lateolabrax japonicus preservation and freshness monitoring	14
Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake	14
Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion	14
Non-destructive fruit firmness detection using electrochemical tactile sensors	14
Preparation of curcumin candy by fabricating novel ethyl cellulose biofilm as oleogelator: ‘‘Translating oleogel technology into functional confectionery’’	14
A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients	14
The effect of ultrasound amplitude and black cumin seed oil nanoemulsion on edible film properties produced from orange peel pectin	14
Evaluating the effect of desolventizationtemperature on de-oiled rice bran properties: insights into flow, rheology, and its pasting behavior	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	14
The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread	14
Development and characterization of spreadable ricotta cheese from Mozzarella whey	14
Development of nanocomposite films based on PLA-PCL reinforced with TiO2 nanoparticles and basil essential oil nanocapsules and the possibility of extending the shelf life of UF cheese by using them	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
A simple and sensitive electrochemical sensing based on amine-functionalized metal–organic framework and polypyrrole composite for detection of lead ions in meat samples	14
Physiochemical and thermal characterisation of faba bean starch	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
Establishment and validation of an acid alumina column clean-up for determination of trace citrinin in food samples	13
Citrus cultivar identification using a computationally optimized electronic nose system and machine learning approach	13
Impact of ultrasonic treatment on volatile components in pumpkin juice by gas chromatography–mass spectrometry and electronic nose	13
Effect of various natural cross-linking agents on the properties of pea starch/polyvinyl alcohol composite films	13
Mixture of native starches as a natural and affordable alternative to improve the quality and stability of dairy custards	13
Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir	13
Fabrication and characterization of costmary essential oil loaded salep-polyvinyl alcohol fast-dissolving electrospun nanofibrous mats	13
An electronic nose system supported by machine learning techniques for rapid detection of aspergillus flavus in pistachio	13
Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis	13
Investigation of microencapsulated lactobacillus plantarum survival in alginate microsphere incorporated with inulin and dextran in order to produce a novel probiotic whey beverage	13
Development and characterization of konjac glucomannan/κ-carrageenan composite coating films for extending the shelf life of bananas	13
Bee bread incorporated Chitosan films for food packaging: enhanced physical properties, antioxidant, and antibacterial activities	13
Development of polylactic acid based functional films reinforced with ginger essential oil and curcumin for food packaging applications	13
Effect of phosphorylation of natural inulin on strong wheat dough quality	13
Fabrication of novel antimicrobial nanocomposite films based on polyvinyl alcohol, bacterial cellulose nanocrystals, and boric acid for food packaging	13
Preparation and swallowing properties of whey protein gel modified with konjac glucomannan for dysphagia food	13
Emulsion-stabilizing properties of Moringa oleifera seed protein and chitosan: impact of molecular weight and protein concentration	13
Comparative study of Acacia tortilis subsp. raddiana gum of Tunisian origin and commercial Acacia senegal gum	13
Development of active packaging film, based on Phyllanthus wightianus and their application to meat product preservation	13
Effects of superheated steam drying on the physical properties, functional characteristics, and antioxidant capacity of papaya powder	13
Impact of lipid types on gel characteristics of fermented mung bean-based milk	13
Effects of Litsea cubeba essential oil nanoemulsion on physical properties and antimicrobial activity of konjac glucomannan/sodium alginate composite films	13
AudioLS: an intelligent sorting method for drilled lotus seeds based on air jet impact acoustic signal and 1D-CNN	13