Journal of Food Measurement and Characterization

Article	Citations
Correction: Phytochemical characterization and end use evaluation of native and fermented cereal brans	151
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6	100
Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques	77
A novel air-suction classifier for fresh sphere fruits in pneumatic bulk grading	66
Germinated melon seed flours: physical and physicochemical characteristics, bioactive compounds and technological properties	60
Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose	56
Tender coconut water processing: hurdle approach, quality, and accelerated shelf-life measurements	53
Effects of electrocatalytic treatment on the physicochemical properties of rice bran protein	48
Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions	47
Electrochemical sensing of nitrite in aqueous media with N, P-codoped biocarbon electrode	46
Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets	43
Influence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco-2 cell monolayer	43
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols	43
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate	39
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds	39
Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics	39
Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties	39
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption	37
Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid	37
Correction to: Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics	37
Green technology for production of potent antioxidants and alkyl glucosides by Aspergillus niger β-glucosidase: prospects for broad application in the food industry	34
Non-destructive estimation of mandarin orange fruit quality during the ripening stage using machine-learning-based spectroscopic techniques	34
Orally dissolving yoghurt strip: a new approach in delivery of probiotics	34
The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake	34
Breakage of packaged cookies due to fatigue failure from repetitive shock	34

Total phenolic contents, total flavonoid contents and antioxidant activities of endocarp and mesocarp of Malaysian local Durio Zibethinus (Musang King and Durian Kampung Peel)	33
Impact of different drying methods on the physicochemical and functional properties of pigeon pea protein concentrates	32
Extraction, characterization and antioxidant activities of an acidic polysaccharide from Dendrobium devonianum	32
Physicochemical properties and in vitro bioactivities of polysaccharides from lotus leaves extracted by different techniques and solvents	32
Ultrasensitive determination of allura red in food samples based on green-emissive carbon nanodots	31
Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology	31
Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed	31
Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability	31
Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes	31
Modification of pea protein isolate functionality by freeze–thaw cycling	30
Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage	30
Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition tool: impact of sample and spectral pre-treatments	29
Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique	28
The non-covalent interacting forces and scavenging activities to three free radicals involved in the caseinate–flavonol (kaempferol and quercetin) complexes	28
Accurate detection of safflower adulteration in saffron by ATR-FTIR spectroscopy and feature selection and machine learning algorithms	27
Copigmentation and shortening effect of natural deep eutectic solvents on phytochemical, structure, and organoleptic attributes of black rice cake	27
Techno-nutritional capabilities of sprouted clover seeds sourdough as a potent bio-preservative against sorbate-resistant fungus in fortified clean-label wheat bread	27
Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry	26
Influence of adding rice bran on physio-chemical and sensory properties of bread	26
An overview on different detection methods of saffron (Crocus sativus L.) adulterants	26
Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis	26
Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions	26
Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy	26
Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi	25
An investigation into the impact of different processing technologies on the physicochemical, digestive, and functional properties of Adzuki bean flour	25
Studies on standardization of alcohol aided starch extraction process from Chenopodium album and its characterization	24
Optimization and analysis of ultrasound-assisted solvent extraction of bioactive compounds from Boerhavia diffusa Linn. using RSM, ANFIS and machine learning algorithm	24
Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from peony seeds (Paeonia suffruticosa Andr.)	24
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	24
Effect of microwave-vacuum drying on some nutritional and quality characteristics of rosehips	23
Ultrasound combined with plasma-activated water to enhance the extraction efficiency, emulsification properties and antioxidant activity of apricot polysaccharides	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	22
Ultrasound-assisted extraction of edible cricket oils from Gryllus bimaculatus and Acheta domesticus	22
Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds	22
Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp	22
Optimization of HS-SPME combined with GC–MS for key marker volatile organic compound analysis in Kappaphycus alvarezii with a chemometric approach	22
Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey	22
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour	22
Microwave-assisted extraction optimization, antimicrobial and antioxidant properties of carrageenan from red algae (Gracilaria acerosa)	21
Design and development of a novel sensor for the detection of Atezolizumab as a liver cancer medicine in drinking water sources	21
Development of a classification model for extra virgin olive oil adulteration based on squalene and phytosterol profiles	21
Effects of different extraction methods on the structural characterization and bioactivities of polysaccharides extracted from Polygonatum sibiricum	21
Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits	21
Optimisation process of walnut protein hydrolysed as an antioxidant candidate	21
Composition, bioactive potential and food applications of watermelon (citrullus lanatus) seeds – a review	21
A review of advancements, properties, and challenges of carbon nanotubes in food packaging	21
Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch	20
Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies	20
Comparative study of phenolics and antioxidant activity across different growth stages of citrus var. Tarocco, Moro and Vaniglia Sanguigno	20

Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency	20
Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica	20
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	20
Investigation of biomechanical characteristics of novel chitosan from dung beetle and its application potential on stored tomato fruit	20
Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films	20
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	20
Effects of high CO2 on the quality and antioxidant capacity of postharvest blueberries (Vaccinium spp.)	20
Green preparation of pd nanoparticles for treatment of gastric cancer and electrochemical sensing of bisphenol A in food	20
Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat	19
Impact of the microencapsulation method and wall material on the survival of Lactobacillus acidophilus under simulated gastrointestinal conditions	19
Optimization of ultrasound-assisted extraction of phenolic compounds from germinated deoiled flaxseed flour using response surface methodology	19
Acerola cherry (Malpighia emarginata) concentrate: separation and purification of vitamin C components and research on immune-regulating synergy	19
Anatomical features of pericarp and pedicel influencing fruit splitting in Daisy mandarin	19
Effect of different packaging materials and storage on lipid characteristics, oxidative stability and antioxidant properties of hazelnut	19
Acid heating treatment of octenyl succinate anhydride starch and its application in Pickering emulsion stability	19
Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies	19
Detection of fipronil in eggs by an aptasensor based on the Au@Ag NPs Raman enhanced substrate	19
Assessment of hydrocolloid coating variations on cassava stick characteristics using a two-stage nested design	19
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	19
Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics	19
Effect of oak chips addition on the phenolic composition of grape vinegar in fermentation process	19
Efficient extraction and detection of cinnamaldehyde and cinnamic acid in cinnamon twig	19
Effect of drying methods on the nutritional and phytochemical properties of pumpkin flower (Cucurbita maxima) and its characterization	19
The impedance-based detection of total bacterial content in raw milk samples	18
Revealing the formation mechanism of epigallocatechin–5-hydroxymethylfurfural complexes by molecular simulation combined with spectroscopy techniques	18
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	18
Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction	18
Development of a novel lateral flow immunoassay based on Fe3O4@MIL-100(Fe) for visual detection of Listeria monocytogenes	18
Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.)	18
Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies	18
Drying model approach for morphometric estimation of air-dried foods	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
Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties	18
Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties	18
Fabrication of Monarda citriodora essential oil nanoemulsions: characterization and antifungal activity against Penicillium digitatum of kinnow	18
Anthocyanin release and absorption properties of boiling pigmented rice using an in vitro digestion model	18
Citric acid cross-linked biopolymeric nanofibers containing Zataria multiflora extract, an environmentally friendly active food packaging system	18
Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening	18
Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation	17
Purification, structural characterization and antioxidant mechanism of Noni polysaccharide based on Nrf2/HO-1/NQO1 signaling pathway	17
Structural characterization, free radical scavenging activity and α-glucosidase inhibitory activity of insoluble dietary fiber from Pholiota nameko	17
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	17
Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage	17
Physicochemical and antibacterial properties of psyllium gum/sodium-alginate edible films as affected by incorporating CuO nanoparticles and Heracleum persicum essential oil	17
Effects of β-glucan extracted from Saccharomyces cerevisiae on the quality of bio-yoghurts: in vitro and in vivo evaluation	17
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives	17
Voltammetric carbon nanotubes based sensor for determination of tryptophan in the milk sample	17
Production, characterization and spray-drying encapsulation of date (Phoenix dactylifera L.) seed protein hydrolysates for bread fortification	17
Ultraviolet irradiation-induced changes in enzymatic activity, functional properties, bioactive compounds, crystallinity, and secondary protein fractions of finger millet and proso millet flours	17
Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome	17
Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films	17
Sensor fusion techniques in deep learning for multimodal fruit and vegetable quality assessment: A comprehensive review	17
Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review	17
Rapid detection of imperfect maize kernels based on spectral and image features fusion	17
Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices	17
PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties	17
The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread	16
Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages	16
Thermal Effects on Antioxidants in Luffa acutangula	16
Tuber Ruler: a mobile application for evaluating image-based potato tuber size	16
Induced changes of phenolic compounds in turmeric bread by UV-C radiation	16
Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network	16
Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat	16
Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking	16
Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids	16
Detection of bruised yellow peach using hyperspectral imaging combined with curvature-assisted Hough transform circle detection and improved Otsu	16
Bioactivity evaluation of nutriceutical drink from Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extract	16
Correction to: Enzyme-assisted extraction of apricot polysaccharides: process optimization, structural characterization, rheological properties and hypolipidemic activity	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	16
Determination of four pesticides in honeysuckle by Echo State Network based on excitation-emission matrix fluorescence spectroscopy technique	16
Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver	16
First use of a multi-walled carbon nanotubes -nafion composite electrode for the quantitative analysis of edible mushroom polysaccharides in agricultural samples	16
Microbial biosynthesis of selenium nanoparticles using probiotic strain and its characterization	15
Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion	15
Nutrient, phytonutrient and antioxidant potential of selected underutilized nutri-cereal brans	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
Health-promoting benefits of the wild mushroom Suillus mediterraneensis (Jacquet. & J. Blum) Redeuilh, collected from Algeria: Myco-chemical investigation and bioactive properties	15
Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets	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
Ozone as a postharvest treatment to maintain the quality characteristics of fresh-cut plants	15

Optimization and evaluation of epigallocatechin gallate encapsulated in lipid nanoparticles covered by maize zein and fucoidan polysaccharide	15
Optimization of anthocyanin extraction from Oxalis tuberosa peel by ultrasound, enzymatic treatment and their combination	15
Revolutionizing fast food: composite flour with finger millet, buckwheat, and black gram	15
On-tree fruit detection system using Darknet-19 based SSD network	15
Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation	15
Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment	14
Phytochemical characterization and end use evaluation of native and fermented cereal brans	14
Effects of different sterilization methods on microorganisms and quality of clarified mixed pear juice	14
Supplementation of protein beverage product with honey bee (Apis mellifera L.) drone pupae powder	14
Characterization of fresh and pre-treated dehydrated mango (Mangifera Indica L.) slices with respect to proximate, physicochemical, antioxidant and sensorial attributes	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
Stability of antioxidant and hypoglycemic activities of peptide fractions of Maize (Zea mays L.) under different processes	14
A mini-review on the role of polymer-based materials in active food packaging	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
pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract	14
Optimization of phenolic acid extraction from Origanum species via novel deep eutectic solvents using response surface methodology	14
Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork	14
Effect of fruit size on apple damage prediction	14
Supersensitive detection of auramine O in food and drug samples by using carbon dots as sensing reagents	14
FTIR spectral analysis combined with chemometrics in evaluation of composite mixtures of coconut testa flour and wheat flour	14
Correction: Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties	14
Physiochemical and thermal characterisation of faba bean starch	14
Physicochemical properties and antioxidant activity of polyvinyl alcohol orally disintegrating films containing sweet almond oil nanoemulsion	14
Chemical characterization, anticancer, antioxidant and anti-obesity activities with molecular docking studies of Pleurotus ostreatus biomass exposed to moist heat	14
The effect of ultrasound amplitude and black cumin seed oil nanoemulsion on edible film properties produced from orange peel pectin	14
Microbiological, physicochemical, and sensory properties of goat milk co-fermented with isolated new yeasts	14
Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake	14
Phenolics profiling and biological activities of different solvent extracts from aerial parts of wild thyme (Thymus vulgaris L.)	14
Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review	13
A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients	13
Influence of xanthan gum on properties and stability of oil-in-water Pickering emulsions stabilized by zein colloidal particles	13
Improving air-fried squid quality using high internal phase emulsion coating	13
Machine learning and electrochemistry techniques for detecting adulteration of goat milk with cow milk	13
Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes	13
Colorimetric identification of pork myoglobin in meat samples using aptamer-conjugated magnetic nanoparticles	13
Effects of superheated steam drying on the physical properties, functional characteristics, and antioxidant capacity of papaya powder	13
Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities	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
Identification of liquor adulteration based on machine learning and electrochemical sensor	13
Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study	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
Optimization of oil recovery from oilseed rape by cold pressing using statistical modeling	13
Antioxidant activities of chitosan-based films containing cinnamon (Cinnamomum cassia Blume) extract and its application on chicken preservation	13
Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening	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
Determination of margarine adulteration in butter by machine learning on melting video	13
Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris)	13
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	13
Comparative study of coconut chips drying using a rotary dryer: influence of thickness on physicochemical properties	13
AudioLS: an intelligent sorting method for drilled lotus seeds based on air jet impact acoustic signal and 1D-CNN	13
Inhibitory effects of 3-(methylthio) propyl isothiocyanate in comparison with benzyl isothiocyanate on Listeria monocytogenes	13
Microwave-assisted extraction, optimization, structural characterization, and functional properties of polysaccharides from Crataegus azarolus seeds	13
Establishment and validation of an acid alumina column clean-up for determination of trace citrinin in food samples	13
Analysis of coumarin in food and plant tissue without extraction based on voltammetry of microparticles	13
A smart bilayer film containing zein/gelatin/carvacrol and polyvinyl alcohol/chitosan/anthocyanin for Lateolabrax japonicus preservation and freshness monitoring	13
Mixture of native starches as a natural and affordable alternative to improve the quality and stability of dairy custards	12
NIRS-based prediction modeling for nutritional traits in Perilla germplasm from NEH Region of India: comparative chemometric analysis using mPLS and deep learning	12
Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review	12
Structural characterization and cytotoxic, ACE-inhibitory and antioxidant activities of polysaccharide from Bitter vetch (Vicia ervilia) seeds	12
Emulsion-stabilizing properties of Moringa oleifera seed protein and chitosan: impact of molecular weight and protein concentration	12
Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir	12
Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study	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
Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis	12
Pineapple juice clarification by continuous dead-end microfiltration using a low-cost ceramic membrane	12
An electrochemical sensor based on full-faradaic-active nitrogen species doped porous carbon materials for highly sensitive nitrite detection	12
Fabrication of novel antimicrobial nanocomposite films based on polyvinyl alcohol, bacterial cellulose nanocrystals, and boric acid for food packaging	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
Effect of storage temperature on the long term stability of Dendrobium catenatum Lindl. blended liquor	12
Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins: a three-functioned Taguchi-based grey relational grading	12
Preparation and swallowing properties of whey protein gel modified with konjac glucomannan for dysphagia food	12
Effect of extraction technology on physicochemical properties and biological activities of passion fruit peel polysaccharides	12
Graphene-modified electrochemical analysis system for the detection of food-borne stimulants sibutramine in sports	12
Advanced extraction and encapsulation strategies for the use of red pitanga residues: improving polyphenol recovery and cell viability in a probiotic product	12
Fractionation of roller-milled quinoa: evaluation of functional and nutritional properties of different fractions	12
Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal condition	12
Effect of storage period on the quality characteristics of frozen beef and mechanisms of change from the corresponding physical and microstructural perspectives	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
Correction: Physico-chemical, biological properties of chitosan/gelatin-based films with Finger Millet bran extract	12
Development of clove extract-fortified functional yoghurt powder using spray: drying	12
Effect of Co-60 gamma irradiation on Aspergillus flavus, Aflatoxin B1 and qualitative characteristics of pistachio nuts (Pistacia vera L.)	12
Effects of Litsea cubeba essential oil nanoemulsion on physical properties and antimicrobial activity of konjac glucomannan/sodium alginate composite films	12
Development of active packaging film, based on Phyllanthus wightianus and their application to meat product preservation	12
Impact of lipid types on gel characteristics of fermented mung bean-based milk	12
Research trends on mango by-products: a literature review with bibliometric analysis	12
Maximizing the nutritional value of low-quality immature date fruit using hot water dips: nutritional and shelf-life studies	11
Advancements, challenges, and future prospects of nanobiosensors in food packaging for allergen detection	11
Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour	11
Bioactive peptides from goat colostrum: isolation, identification and in-silico characterization	11
A sensitive method for determination of bisphenol-a based on carbon paste electrode modified by CdO/SWCNT and 1-ethyl-3-methylimidazolium trifluoromethanesulfonat as a binder	11
Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders	11
Combination of excitation-emission matrix fluorescence spectroscopy and chemometric methods for the rapid identification of cheaper vegetable oil adulterated in walnut oil	11
Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment	11
Effect of pectin incorporation on characteristics of chitosan based edible films	11