Journal of Food Measurement and Characterization

Article	Citations
Comparative assessment of extraction methodologies for hull-less pumpkin seed oil: exploring the functional and nutraceutical potential	138
A state diagram-based approach to predict maltodextrin concentration and its impact on fruit juice-based product processing	111
Nondestructive detection of mechanical damage to citrus fruit based on electrochemical impedance spectroscopy	105
A hand-like gripper embedded with flexible gel sensor for tomato harvesting: soft contact and intelligent ripeness sensing	101
An overview on different detection methods of saffron (Crocus sativus L.) adulterants	97
Detection of adulteration of non-transgenic soybean oil with transgenic soybean oil by integrating absorption, scattering with fluorescence spectroscopy	96
Dual enzymatic activities of potato patatin: esterase and lipase characterization	64
Characterising corn grain using infrared imaging and spectroscopic techniques: a review	60
A comparative study of the total phenol and flavonoid contents and biological activities of different medicinal parts of Penthorum chinense Pursh	59
Determination of the monosaccharide composition in mucilage of Opuntia ficus indica by HPLC-ESI-MS - validation of the sample preparation and the analytical method	56
Characterization of protein isolates from green wheat: structure, thermal and rheological properties	53
Ultrasonic-assisted extraction, calcium alginate encapsulation and storage stability of mulberry pomace phenolics	48
Effects of temperature and ultrasonic scaler on the infusion process of green tea leaves and catechins stability under ultrasonic vibration	45
Disease detection and physical disorders classification for citrus fruit images using convolutional neural network	44
Fortified milk-beverage with amphora algae and its functionality for aflatoxin inactivation in rats	44
Recovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water	42
Assessing the effect of zero-trans shortenings on the physicochemical and functional properties in rice cookies	41
Seabuckthorn (Hippophae rhamnoides L.), a novel seed protein concentrate: isolation and modification by high power ultrasound and characterization for its functional and structural properties	41
The nondestructive testing of Hayward kiwifruit quality treated with CPPU based on the electrical characteristics	41
Preparation of cassava fiber-iron nanoparticles composite for electrochemical determination of tea polyphenol	40
Bioactive compounds and antioxidant, antimicrobial and cytotoxic activities of extracts of Curcuma longa	40
Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions	40
Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus va	37
Antifungal edible tomato coatings containing ajwain, neroli, and rosemary essential oils	36
Determining farming methods and geographical origin of chinese rice using NIR combined with chemometrics methods	36

Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application	35
Studies on standardization of alcohol aided starch extraction process from Chenopodium album and its characterization	35
Correction: Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage	34
Influence of adding rice bran on physio-chemical and sensory properties of bread	34
Physiological mechanism in the cell wall of passion fruit peels: innate carbohydrate metabolism	32
Comparing two different extraction techniques on chemical composition and antioxidant property of three essential oils of Ferulago contracta, Rosmarinus officinalis and Lavendula sublepoidota	32
Detection of adulteration of kudzu powder by terahertz time-domain spectroscopy	32
Volatile organic components detection with SPME/GC-MS technology in various ripening banana peels	32
A novel air-suction classifier for fresh sphere fruits in pneumatic bulk grading	32
Innovative synbiotic fat-free yogurts enriched with bioactive extracts of the red macroalgae Laurencia caspica: formulation optimization, probiotic viability, and critical quality characteristics	31
Combination of response surface methodology and UPLC-QTOF-MSE for phenolic compounds analysis from Cinnamomum cassia bark as a novel antifungal agent	31
Sustainable use of coffee roasting by-products: development of high value-added gummy candies	31
Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different drying conditions	31
Encapsulation of plum biowaste extract: design of alginate beads by response surface approach	30
Non-destructive evaluation of soluble solids content in navel orange by an on-line visible near-infrared system with four parallel spectrometers	30
The potential of cacao pod husk for sustainable packaging: A comprehensive review and future prospects	29
Rapid detection of gingerol and thymol in medicinal foods based on Fe2O3 nanoparticles modified glassy carbon electrode	29
Antibacterial and antioxidant activity of sour cherry kernel oil (Cerasus vulgaris Miller) against some food-borne microorganisms	28
Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract	28
Structure–antioxidant activity relationships of gallic acid and phloroglucinol	28
Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten-free donut made from cantaloupe by-products	28
Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from peony seeds (Paeonia suffruticosa Andr.)	27
Physicochemical characterization and in vitro biological activities of water-extracted polysaccharides fractionated by stepwise ethanol precipitation from Rosa roxburghii Tratt fruit	27
Structural and functional insights into Dioscorea esculenta (Suthni) flour: a comparative analysis with potato flour for potential application in bakery product	27
Modification of pea protein isolate functionality by freeze–thaw cycling	26
Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics	26
Fabrication of layered double hydroxide/sepiolite composite as an effective electrocatalyst for glucose determination in sport drinks	26
Application of E-nose combined with ANN modelling for qualitative and quantitative analysis of benzoic acid in cola-type beverages	26
Whey protein coating incorporated with essential oil, bioactive peptides and nanoparticle extends shelf-life of chicken breast slices	26
Mass spectrometry imaging of diacyl-, alkylacyl-, and plasmalogen-phosphatidylethanolamines in pork chop tissues	25
Classification of tea quality grades based on hyperspectral imaging spatial information and optimization models	25
Characterization of a Thymbra spicata essential oil–pectin nanoemulsion, and antimicrobial activity against foodborne pathogenic bacteria	25
Interaction with taxifolin reduces the digestibility of corn starch in vitro and in vivo	25
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying	25
Production of functional kefir supplemented by Portulaca oleracea L. seed oil	25
A multitask model based on MobileNetV3 for fine-grained classification of jujube varieties	25
A cell-based electrochemical biosensor for the detection of capsaicin	24
Production and characterization of synbiotic ice cream using microencapsulation and cryopreservation of Lactobacillus rhamnosus in whey protein/bio-cellulose/inulin composite microcapsules	24
Extraction, characterization, and bioactivity of soluble dietary fiber from Physalis alkekengi L. calyx	24
Sodium alginate-ascorbic acid treatment improves storage quality of fresh-cut potatoes	24
Effect of physical field-assisted freezing on the quality attributes of frozen baked sweet potato and its optimization	23
A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise	23
Correction: In-pack sonication of chicken breast: effects of ultrasound conditions on physicochemical and microbiological properties, and shelf-life of optimally processed meat during frozen storage	23
Modified huauzontle (Chenopodium nuttalliae Saff.) protein-octenyl succinic anhydride corn starch soluble complexes: structural features and in vitro protein and starch digestibility	23
Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake	23
Detection of maturity of “Okubo” peach fruits based on inverted residual mobile block and asymptotic feature pyramid network	22
The influence of chitosan-carboxymethyl celloluse composite and bi-layer film and coatings on flavor quality and volatile profile of Asian sea bass during storage at refrigerator	22
Distance-driven precision in total dosage during liquid food treatment by pulsed light: enhancing estimation by temperature and color corrections	22
Quantitative analysis and early detection of postharvest soft rot in kiwifruit using E-nose and chemometrics	21
Effect of the addition of hydrolyzed broad bean flour (Vicia faba. L) on the functional, pasting and rheological properties of a wheat-broad bean flour paste	21

The non-covalent interacting forces and scavenging activities to three free radicals involved in the caseinate–flavonol (kaempferol and quercetin) complexes	21
Structural and functional properties of amaranth starches from residue obtained during protein extraction	21
Soy protein modification strategies, functional interplay and industrial relevance: a review	21
Production of banana powder using foam-mat drying: influence of ovalbumin concentrations on structural, physicochemical and computational characterization	21
Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions	21
Changes in the quality attributes of pulsed light and thermally pasteurized pomegranate (Punica granatum) juice stored at refrigerated condition (4 °C)	21
Optimization of hydrothermal (soak-boil and soak-steam) treatments of foxtail (Setaria italica L.) millet and their effect on milling, antioxidant, pasting, and drying characteristics	20
Thermal degradation kinetics of myrtle leaves ethanol extract (Myrtus communis L.): effect on phenolic compounds content and antioxidant activity	20
Optimization of extraction of bioactive phenolics and their antioxidant potential from callus and leaf extracts of Citrus sinensis (L.) Osbeck, C. reticulata Blanco and C. maxima (Burm.) Merr.	20
Extraction, purification, structure and bioactivities of polysaccharides from Grifola frondosa (maitake): a review	20
Optimization of ultrasonication-assisted extraction conditions using RSM-I-Optimal experimental design to recover vitamin D2 and K1 from selected green leafy vegetable samples	19
Electrochemical sensing of nitrite in aqueous media with N, P-codoped biocarbon electrode	19
Biochemical properties of polyphenol oxidase purified from Sarali plum (Prunus domestica)	19
Optimization of the static brewing technique for ready-to-drink Kangra orthodox green tea, sweetened with selected sweeteners	19
Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii)	19
Hypolipidemic effect and antioxidant properties of cassava-wheat flour composite bread in rats	19
Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch	19
Effects of different preparation processes on the properties of resveratrol-wheat/rice starch complexes	19
Development on chemical characteristics including the bioactive compounds and antioxidant activity during maturation of jambolan (Syzygium cuminii L.) fruit	18
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6	18
Non-destructive predictions of sugar contents in litchis based on near-infrared spectroscopy and stochastic configuration network	18
The inhibitory effect of Maillard reaction products on fish and chicken muscle oxidation	18
An innovative approach to biomass utilization through concurrent hesperidin and pectin extraction from immature dropped kinnow (Citrus reticulata) fruits	18
Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta	18
Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability	18
Possibility of sugar substitution with steviol-glycosides in elderflower liqueur production: consumer acceptance, sugar content, antioxidant activity and phenolic profile	18
Orally dissolving yoghurt strip: a new approach in delivery of probiotics	18
Enhancing pasta quality through substitution of durum wheat with rice varieties and defatted pigeon pea flours	18
Physico-chemical and functional properties of starch from stored potato: effect of anti-sprouting treatments	18
Extending the postharvest shelf life of sweet orange (Citrus sinensis L.) fruits using muskmelon seeds flour based edible coatings functionalized with oregano essential oil	18
Effects of electrocatalytic treatment on the physicochemical properties of rice bran protein	17
Infrared pre-treatment effects on phenolic components, Maillard reaction products, antioxidant, functional and physicochemical properties of linseed flour and linseed cake flour	17
Effects of ultrasonication time and solvent composition on physico–chemical properties of the pollen extract	17
Development of anchote (Coccinia abyssinica) starch-based edible film: response surface modeling and interactive analysis of composition for water vapor permeability	17
Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties	17
LC–ESI–MS/MS analysis, biological effects of phenolic compounds extracted by microwave method from Algerian Zizyphus lotus fruits	17
Effect of transportation temperature on tomato fruit quality: chilling injury and relationship between mass loss and a*values	17
Hybrid gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with different concentrations of iota-carrageenan	17
Okra varieties: Effect of different extraction techniques on the physicochemical, functional, and morphological attributes of okra polysaccharides	17
Chitosan/polyvinyl alcohol film containing beetroot peel and red cabbage extracts in freshness monitoring of trout fillet: gas or pH indicators	17
Effect of vacuum packaging combined with edible basil seed gum coating containing lemon essential oil on shelf life extension of refrigerated shrimp (Penaeus indicus)	17
Rapid assessment of flavonoid and phenolic contents of tender jackfruit components using miniature near-infrared reflectance spectroscopy: sample presentation and spectral variable selection	17
Preservation of fresh pistachio fruit by some packaging types in cold storage	17
Effects of different extraction methods on the structural characterization and bioactivities of polysaccharides extracted from Polygonatum sibiricum	17
Moisture content detection of Tibetan tea based on hyperspectral technology, machine vision and machine learning	17
Characteristics of effervescent tablets of Aronia melanocarpa: response surface design and antioxidant activity evaluation	17
Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency	17
An electrochemical sensor for caffeine at a carbon nanofiber modified glassy carbon electrode	17
Microwave pretreatment effects on physicochemical characteristics, antioxidant properties, tocopherols, pigments, phenolic and fatty acid composition of chia (Salvia hispanica L.) seed oil	17
Shell thickness-dependent Au@Ag nanorods aggregates for rapid detection of thiram	17
Green technology for production of potent antioxidants and alkyl glucosides by Aspergillus niger β-glucosidase: prospects for broad application in the food industry	16
Development of edible films based on reactive extrusion succinylated corn starch for the preservation of mango (Mangifera indica L. Cv. Kent)	16
Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.)	16
Modification of faba bean protein isolate by high-intensity ultrasound treatment: screening of physicochemical, thermal, and structural properties	16
Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey	16
Phytochemical composition and biological activity of native Australian ginger (Alpinia caerulea)	16
Quinoxaline core-conjugated microporous polymer coating for highly sensitive solid-phase microextraction of phthalate esters in liquid food samples	16
Highly sensitive detection of Brucella in milk by cysteamine functionalized nanogold/4-Mercaptobenzoic acid electrochemical biosensor	16
Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran	16
Storage stability of food-grade recombinant Lactococcus lactis NZ3900-fermented milk expressing K-ras mimotopes	16
Introducing refined ostrich oil as a new edible oil with high oxidative stability	16
Formula optimization and in vitro lipid reducing activity evaluation of nutritious rice bran meal replacement powder	16
Blanching applied in enzymatic inactivation and its influence on browning, bioactive compounds, and antioxidant activity of trapiá (Crataeva tapia L.) pulp	16
Physico-chemical, antioxidant, textural and sensory analyses of jelly bars formulated with the incorporation of beetroot extract and guava pectin	16
Study on techno-functional properties of cress seed gum-based composite films incorporated with cinnamon essential oil nanoemulsion	16
Production of antioxidant pectin fractions, drying pretreatment methods and physicochemical properties: towards pisco grape pomace revalue	16
Rapid odor recognition based on reliefF algorithm using electronic nose and its application in fruit identification and classification	16
Levels of monochloropropane-diol and glycidyl esters in heated palm oil and assessment of their risk in the animal model	16
An antioxidant- and hydroxymethylfurfural-based index for health impact grading of honey	16
Ultrasonic mode conversion for in-line foam structure measurement in highly aerated batters using machine learning	15
Effects of composite preservatives, CO2-filled packaging and heat convection treatments on the shelf life and physicochemical properties of fresh raw noodles	15
Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis	15
Characterization of biopolymeric encapsulation system for improved survival of Lactobacillus brevis	15
Rapid detection of acid neutralizers adulteration in raw milk using FGC E-nose and chemometrics	15
Correction to: Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics	15
Encapsulation for efficient spray drying of fruit juices with bioactive retention	15
Which one is important to achieve maximum degree of hydrolysis, starch pre-treatment or activated α-amylase: kinetics and mathematical modeling for liquefaction	15
Sensitive electrochemical detection of doping agent metoprolol between athletes via copper phthalocyanine-modified graphitic carbon nitride electrode: a versatile approach for doping surveillance in f	15
Next generation edible nanoformulations for improving post-harvest shelf-life of citrus fruits	15
Characteristic information analysis of Raman spectrum of cucumber chlorophyll content and hardness and detection model construction	15

Impact of drying methods on the quality of grey (Pleurotus sajor caju) and pink (Pleurotus djamor) oyster mushrooms	15
Sunflower seeds classification based on self-attention Focusing algorithm	15
Comparative study of Bacillus and Enterobacter for upscaling of invertase production for utilization in food industry	15
A comparison of phenolic compounds, antioxidant activity, and α-glucosidase inhibitory activities of apple chips dried and fried by vacuum combined infrared radiation	15
Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics	15
Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach	15
Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage	15
Prediction of sugar content of fresh peaches based on LDBN model using NIR spectroscopy	15
Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes	14
Ochratoxin A in chamomile, black and green tea and human health risk assessment in Iranian population	14
Extraction optimization and functional properties of muskmelon seed protein concentrate	14
The relationship between optical properties and soluble solid contents of Gong pear for non-destructive internal quality inspection	14
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds	14
Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior	14
Effect of different drying techniques on structural characteristics and bioactivities of polysaccharides extracted from (Lithocarpus litseifolius [Hance] Chun) sweet tea leaves	14
Characterization of a novel antimicrobial film based on sage seed gum and Zataria multiflora Boiss essential oil	14
Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics	14
An approach for isolation of oregano essential oil using ultrasounds	14
Influence of drying method on the functional and microstructural properties of starch from Oxalis tuberosa	14
Electrochemical sensor based on Fe3O4/ZIF-4 nanoparticles for determination of bisphenol A	14
Optimization and analysis of ultrasound-assisted solvent extraction of bioactive compounds from Boerhavia diffusa Linn. using RSM, ANFIS and machine learning algorithm	14
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate	14
Physicochemical quality and sensory attributes of two grafted pine nuts (Pinus koraiensis) affected by different roasting conditions	14
Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling	14
Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties	14
Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream	13
Design and development of a novel sensor for the detection of Atezolizumab as a liver cancer medicine in drinking water sources	13
Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production	13
Ultrasensitive determination of allura red in food samples based on green-emissive carbon nanodots	13
Isolation and structural characterization of antioxidant peptides from horse bone marrow protein hydrolysates	13
Co-extrusion microencapsulation of Lactococcus lactis NZ3900 and its survivability in coconut water	13
Chemical modification and antioxidant activities of Carissa carandas fruit polysaccharides	13
Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp	13
Exploring the impact of cold plasma treatment on rheological characteristics of little millet flour	13
Comparison and analysis of the volatile compounds in solid-state and liquid-state fermented vinegars	13
Structural, functional, textural characterization and in vitro starch digestibility of underutilized Kutki millet (Panicum sumatrense) flour	13
The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method	13
Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months	13
Evaluation of green tea extract incorporated antimicrobial/antioxidant/biodegradable films based on polycaprolactone/polylactic acid and its application in cocktail sausage preservation	13
Tomato preservation with essential oil microcapsules-chitosan coating	13
Research on internal quality testing method of dry longan based on terahertz imaging detection technology	13
Determining the quality level of ready to-eat stuffed mussels with Arduino-based electronic nose	13
Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry	13
Determination of 3,5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) in shellfish by UPLC-QqQ/MS and evaluation of matrix effect	13
Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology	13
A comparative study of nutritional components of Gryllus bimaculatus and Acheta domesticus cricket powder prepared using different drying methods	13
Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets	13
Combined hyperspectral imaging technology with 2D convolutional neural network for near geographical origins identification of wolfberry	13
Antihyperglycemic and hypolipidemic effect of yellow-fleshed cassava/wheat flour composite bread in high fat/streptozotocin induced diabetic rats	13
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols	13
Physicochemical, antioxidant and antimicrobial characteristics of two types of mumies(shilajit)	13
Characterization and microencapsulation of Lactobacillus plantarum FI 8595 cell free metabolites with enhanced antimicrobial property by powdered propolis	13
How different amounts of leaves added during the extraction process affect the biochemical composition of Chemlali olive oil cultivar?	12
Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy	12
Effect of ultrasound processing on the physical and powder-flow properties of nixtamalized corn flour and its influence on the quality parameters of tortilla	12
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption	12
Electrochemical sensing of lactochrome in pharmaceutical sample using L-asparagine layered carbon based sensor	12
Influence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco-2 cell monolayer	12
Time dependent changes in the compression behavior of single wheat kernels upon tempering	12
In vitro bioactivity of biodegradable films based on chitosan/quince seed mucilage reinforced with ZnO-nanoparticle	12
Highly sensitive electrochemical sensor for rapid detection of Vibrio parahaemolyticus in Shrimp	12
Design and fabrication of an electrochemical sensor based on nanocomposite of dendritic polymer and reduced graphene oxide to measure sports nutrition lactate	12
Investigation of damask rose extract nanoemulsions as a shelf-life extender for refrigerated beluga sturgeon fillets	12
Preparation and characterization of cinnamon essential oil extracted by deep eutectic solvent and its microencapsulation	12
Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed	12
Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid	12
The effect of flaxseed extract incorporated with nano ZnO and ZnO-Mg on the physicochemical, mechanical, and antioxidant properties of sago starch films	12
Effects of lauroyl arginate ethyl (LAE) on pathogen inactivation and quality attributes of spinach leaves	12
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype	12
Evaluation of dry matter content in intact potatoes using different optical sensing modes	12
Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors	12
Measurement and comparison of nutrients, bioactivity of four wild edible plants from Apiaceae family	12
Comparisons of heavy metals levels in water, sediment and crayfish under rice-crayfish co-culture and pond culture modes with correlation analysis and health risk assessment	12
Breakage of packaged cookies due to fatigue failure from repetitive shock	12
Impact of ripening methods on aroma and taste of Indian mango varieties: a study using E-sense technologies	11
Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk	11
Exploring bioactive compounds in lyophilized grape pomace extracts: comparative analysis of traditional and innovative extraction methods	11
Extraction, characterization and antioxidant activities of an acidic polysaccharide from Dendrobium devonianum	11
Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A	11
Investigation of extraction yield, chemical composition, bioactive compounds, antioxidant and antimicrobial characteristics of citron (Citrus medica L.) peel essential oils produced by hydrodistillati	11
Effect of thiamin treatment on antioxidant enzyme activity and chilling injury of Elberta peach (Prunus persica L.) fruit during postharvest storage	11
Shelf-life extension of sugarcane (Saccharum officinarum L.) bites: effect of pretreatments, packaging materials, and frozen storage	11
Compositional and functional analysis of freeze-dried bovine skim colostrum powders	11
Non-destructive estimation of mandarin orange fruit quality during the ripening stage using machine-learning-based spectroscopic techniques	11
The performance of combined ultrasound and nonsolvent precipitation for betalain encapsulation in different types of starches: thermal stability and antioxidant activity	11
Evaluation of milk deterioration using simple biosensor	11
Exogenous sodium nitroprusside treatment alleviates postharvest broccoli nutritional quality deterioration by mediating the ascorbic acid-glutathione cycle	11
Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions	11
Mucilage in okra: extraction, modelling, optimization and application	11
Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica	11
Evaluation of the effect of a composite coating of chitosan-cress seed gum, along with hydrolyzed protein from sesame meal (in free and encapsulated forms), to increase the shelf life of ostrich fille	11
An improved image processing scheme for automatic detection of harvested soybean seeds	11
Does the firmness vary within a single kiwifruit? Estimation of firmness distribution in individual fruit by compressed air deformation measurement	11
Determination of total phenolic contents and antioxidant activities of fruits from wild and creole Carica papaya genotypes in comparison to commercial papaya cultivars	11
Optimisation process of walnut protein hydrolysed as an antioxidant candidate	11