Journal of Food Science and Technology-Mysore

Article	Citations
Physicochemical and sensory properties of malt beverage containing sugar beet saponins	93
Exploring various preservative methods in extending the shelf-life of sugarcane juice	84
Application of vacuum impregnation in the potential acceleration of mass transfer phenomenon during soaking of traditional Indian sweet Gulabjamun	67
Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer	62
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions	56
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver	51
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality	51
Development of a positive pressure-based instrumentation for efficient solid phase extraction	50
Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran	46
Ivermectin residues in bovine and pig tissues: quantitative exposure assessment and risk characterization	43
A low n-6/n-3 PUFA ratio and high level of dietary ɑ-linolenic acid improves sleep behavior in mice with insomnia	42
Crystalline xylitol synthesis from de-oiled rice bran hydrolysate using Candida guilliermondii NCIM 3044	41
Hibiscus sabdariffa calyx extract induces anti-proliferative and anti-migratory effects in ovarian cancer	41
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	36
Double lateral flow immunosensing of undeclared pork and chicken components of meat products	35
Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-product	33
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties	32
Soymilk stability increase using polyphenols microcapsules	31
The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages	31
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state	29
Current trends in the determination of microbiological indicators of dairy products	29
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance	28
The impacts of salt reduction strategies on technological characteristics of wheat bread: a review	27
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria	27
Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species	26

Anti-biofilm and anti-cancer effects of biosurfactant from Lactobacillus plantarum SVP2 in fermented milk whey beverage	24
Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods	24
Antibacterial Food Packaging Nanomaterial Based on Atomic Layer Deposition for Long-Term Food Storage	24
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	23
Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems	23
Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango	23
Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization	23
Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges	22
Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review	22
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets	22
The effect of cinnamon oil nanoemulsion on the quality of shrimps (Litopenaeus vannamei) during the refrigerated storage	22
Detection and quantification of fish spoilage marker using polymer-coated micro-electro-mechanical systems sensor array-based electronic nose—a computational study	22
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta	21
Food irradiation: an effective but under-utilized technique for food preservations	20
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics	20
Identification of discriminating chemical compounds in banana species and their odor characterization using GC–MS, statistical, and clustering analysis	19
Bioactive component behavior of cryoconcentrated beet juice after enrichment of osmodehydrated apple slices assisted with ohmic heating	19
Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents	19
Probiotic Lactobacillus plantarum SVP2 fermented bioactive EPS-rich milk whey functional beverage	18
Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt	18
Phytochemical, antioxidant, and antimicrobial properties of Bellardia trixago methanol and ethanol extracts: insights from ADMET and molecular docking approaches	18
Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran	18
Watermelon juice microfiltration: optimization to maximize antioxidant compounds and influence mineral content	17
Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components	17
Application of blockchain technology in shaping the future of food industry based on transparency and consumer trust	17
Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads	17
Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing	16
Inclusion complex of fatty acids of pomegranate seed oil with betacyclodextrin: preparation, characterization and bioactivity	16
The use of cold plasma technology in solving the mold problem in Kashar cheese	16
Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature	16
Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator	16
Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system	16
Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods	16
Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics	15
Effect of red rice nano-flour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperatures	15
Emerging technologies for the extraction of bioactives from mushroom waste	15
Performance of a mixed-mode air recirculation solar dryer integrated with thermal energy storage and evacuated tube solar collector for drying sweet corn kernels	15
Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life	15
Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system	15
Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin	14
Effects of distinct food preservation methods on the bioactive content and antioxidant capacity of tucumã-do-Amazonas (Astrocaryum aculeatum)	14
Preliminary formulation of a dietary supplement in capsule form based on propolis combined with carob and pine resin	14
Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive	14
Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria	14
Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation	14
Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system	14
A novel approach for the optimization of Shatavari (Asparagus racemosus Willd.) plant-based low alcohol nutra beverage production using Saccharomyces cerevisiae (NCIM 2428) in conjunction with artific	14
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters	14
A comprehensive review on yogurt syneresis: effect of processing conditions and added additives	14
Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction list	14

Exploring the rich heritage and health benefits of diverse fruit wines and their production	14
Machine learning based framework for quality prediction in millet flour-infused noodles	14
Aloe vera gel coating delays softening and maintains quality of stored persimmon (Diospyros kaki Thunb.) Fruits	14
The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects	13
Curcumin and piperine emulsomes as combinational treatment approach to enhance the anti-biofilm, anti-microbial, and wound healing activities of curcumin	13
Development of an immunoassay for the detection of mycotoxins using xMAP technology and its evaluation in black tea samples	13
Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability	13
Beyond traditional hyperspectral imaging: exploring spectral DNA encoding and spectral velocity for enhanced food quality detection	13
In vivo safety assessment of microencapsulated Lactobacillus plantarum RS09 incorporated finger millet-based chocolate	13
Isolation, characterization, and utilization of wheat bran protein fraction for food application	13
Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics	13
Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid	13
The bio-transformation of green tea infusion with tannase enzymes produced by Bacillus subtilis KMS2-2	13
Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.	13
Retraction Note: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage	13
Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition	12
Membrane-based processes for xylitol production from oil palm empty fruit bunches hydrolysate fermentation broth	12
Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice	12
Dark chocolate: delivery medium for probiotic Bifidobacterium breve NCIM 5671	12
Preservation of fresh pork burgers through a natural ingredient from red wine pomace var. Tempranillo treated with hydrostatic high pressure and comparison with the use of sulfites	12
Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant	12
Optimization of the fermentation process of Moutai-flavored Daqu with the addition of green tea: impacts on bacterial succession and endogenous factors	12
Recent trends and developments of PCR-based methods for the detection of food-borne Salmonella bacteria and Norovirus	12
Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation	12
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production	12
Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound	12
Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder	12
Nanoemulsion as a carrier for jackfruit (Artocarpus heterophyllus Lam.) flavour for enhanced stability and its incorporation in food	12
Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India	12
Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling	12
Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets	12
Effect of bi-culture fermentation on the phenolic content and quality of sea buckthorn-based cereal beverage	11
Optimisation of multigrain seera from sorghum, green gram and finger millet: effect of ingredients on functional, structural and thermal properties	11
Formulation and characterization of starch-based novel biodegradable edible films for food packaging	11
Anti-inflammatory potential of turmeric, amla, and black pepper mixture against sepsis-induced acute lung injury in rats	11
Effect of soaking and germination on bioactive compounds and antioxidant activity in exudate water and seed extracts of fenugreek	11
Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties	11
Cannabidiol improves thyroid function via modulating vitamin D3 receptor in vitamin D3 deficiency diet-induced rat model	11
Developments and opportunities in minimal processing and production of tender jackfruit flour	11
Detection of melamine in infant milk powder by micro-Raman spectroscopy using biosynthesized zinc oxide nanoparticles	11
Biotransformation by lactic acid bacteria enhances the nutritional and technological properties of pine nut (Araucaria angustifolia) flour	11
Influence of processing variables on quality characteristics and ultra structure of restructured buffalo meat slices	11
Synbiotics as potent functional food: recent updates on therapeutic potential and mechanistic insight	11
Detection of foodborne Listeria monocytogenes using deep learning models to ensure food safety and health	11
Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion	11
Improved cholesterol depletion with enhanced astaxanthin and polyunsaturated fatty acids of lipid from Pacific white shrimp cephalothorax using prior ethanolic separation of polar lipid and β-Cyclodex	11
Microbiology proficiency testing in fish and fishery products: detection of Listeria monocytogenes and Salmonella spp.	11
Osmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterization	11
Honey moisture reduction on the inclined plate system: optimization of process parameters	11
Optimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface methodology	11
Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system	11
Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies	11
Assessment of underutilized Mangifera indica peels for nutritional, phytochemical and techno-functional attributes as well as its microstructural and thermal characterization	10
Physicochemical characteristics and shelf-life stability of soya bean oil-based shortening	10
Nano-emulsified kesum essential oil-based gelatine-chitosan edible film enhanced with enzymatically reticulated microbial transglutaminase	10
Starch-based composite foam for chicken meat packaging	10
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review	10
Using food to color food: photostability of canistel pulp and its application as a food dye	10
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties	10
Metabolomic insights into seasonal variations in Darjeeling orthodox tea: implications for quality, flavor, and nutritional profile	10
Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea	10
Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS	10
Duplex real-time PCR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat products	10
Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review	10
Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from Lepidium sativum: evaluation of emulsification and oxidative stability of α-linolenic acid in na	10
Influence of pre-treatment on drying kinetics and chemical composition of pea processing waste	10
Effect of thermal treatment on the degradation of anthocyanins extracted from Riceberry rice flour (Oryza sativa L.): a kinetic study and thermodynamic properties	10
Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions	10
Green tea catechin loaded niosomes: formulation and their characterization for food fortification	10
An exploratory study on the prevalence of dysphagia and malnutrition risk among older residents in care homes	10
Production of cell culture-based micro-tissue from muscle and fin cell lines of Lates calcarifer using biocompatible scaffolds	10
Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger	9
Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats	9
Application of natural extracts as active ingredient in biopolymer based packaging systems	9
Rheological and textural characteristics of fermented sour creams with different combination ratios of kappa- and iota-carrageenan gums	9
Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch	9
Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil	9
Application of artificial intelligence to corelate food formulations to disease risk prediction: a comprehensive review	9
Gluten identification from food images using advanced deep learning and transfer learning methods	9
Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics	9

Methods to differentiate between cotton tract area ghee and cotton seed oil adulterated ghee	9
Chitosan coating enriched with silibinin ameliorates postharvest browning and maintains nutritional quality of pomegranate arils	9
Exploring the biofunctionalities of lactic fermented cactus pear (Opuntia elatior Mill.) fruit beverage: an exotic superfood	9
Optimization of extraction of bioactive compounds from Piper corcovadensis C.DC leaves using a generalized linear model	9
Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree	9
Standardization and quality profile of sattu mix	9
A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage	9
Development of Vitamin-fortified rice analogs with a focus on extrusion and cooking stability and retention	9
Smart packaging materials based nanoencapsulated bromothymol as monitoring sensors for spoilage of chilled fillet	9
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages	9
Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion	9
Postharvest melatonin and chitosan treatments retain quality of ‘Williams’ bananas during ripening	9
Formulation of plant-based food and characterisation of the nutritional composition: A case study on soy-moringa beverage	9
A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage	9
Application of crude pectolytic enzymes from Saccaharomyces cerevisiae (ATCC 52,712) to starch extraction in Ghana: effects of enzyme technology on pasting characteristics in different cassava varieti	9
Nano formulation of Sophora japonica extract stimulates osteogenic activity in osteoblasts	9
Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites	9
Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies	9
Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses	9
RETRACTED ARTICLE: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage	8
Improved production of bacterial cellulose by Komagataeibacter europaeus employing fruit extract as carbon source	8
Advanced extraction techniques and functional applications of millet-derived nutrients: a review	8
Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages	8
“In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria”	8
Edible insects as emerging food products–processing and product development perspective	8
Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus	8
Analysis of the table syrup composition produced from two species of bananas (Musa sapientum L. and Musa acuminate Colla)	8
Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation	8
The isolation and characterisation of protein from nine edible insect species	8
Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities	8
Production of mead using Saccharomyces cerevisiae isolated from stingless BEE: IM8, JP14 E IP9 strains	8
The impact of plant proteases and sous vide technology on quality characteristics of meat	8
Effects of corn drying and storage conditions on flour, starch, feed, and ethanol production: a review	8
Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data	8
Potential of enhancing aroma profiles of different instant black tea products by incorporating encapsulated black tea aroma	8
Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide-Malva sylvestris extract	8
Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust	8
Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life	8
Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity	8
Comparative study of female Chinese mitten crabs based on their sizes and weights	8
Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum	8
Development and shelf life stability of new products for Pacific saury (Cololabis saira)	8
Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt	8
Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey	8
A review on application of ultrasound and ultrasound assisted technology for seed oil extraction	8
The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides	8
In-vitro evaluation of probiotics isolated from traditionally fermented South Indian rice varieties using earthen pot	8
Effects of Grobiotic-A on the biomass, protein, and antioxidant content of Spirulina platensis	8
Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review	8
Food physics insight: the structural design of foods	8
Plant betalains-mixed active/intelligent films for meat freshness monitoring: A review of the fabrication parameters	8
16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles in Dahi, a traditional Indian fermented milk product prepared by the backslopping method	8
Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon	8
Individual and combined impacts of water immersion, steaming at 100 °C and hot air drying on the cashew nut shelling process	8
Mung bean seed coat extract modulates gut microbiota and inflammatory markers in high-fat fed rats	8
Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products	8
The effect of pH on the rheological and physical properties of analogue pizza cheese	7
Development of hen egg-based protein beverages with high nutritional value	7
The impact of in vitro gastrointestinal hydrolysis on the antioxidant activity of gelatin extracted from jellyfish Acromitus flagellatus	7
Improved food storage in jute packaging: an assessment of the current uses, constraints, and functional enhancements of jute bags and the potential of nonconventional jute-based paper packaging	7
Oxidative stability of lutein on exposure to varied extrinsic factors	7
Determination of heavy metals in edible oils by a novel voltammetry taste sensor array	7
Nutritional properties and amino acid profile of buckwheat bread	7
Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage	7
Authentication of olive oil in commercial products using specific, sensitive, and rapid loop-mediated isothermal amplification	7
Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin	7
Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualiti	7
Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream	7
Metabolomic analysis of Pennisetum glaucum seed extracts using advanced LC–MS/MS and Q-TOF technology	7
Drying behaviour and optimization of drying conditions of pineapple puree and slices using refractance window drying technology	7
Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method	7
Process optimization for development of black carrot (Daucus carota ssp. Sativus Var. Atrorubens alef) wine with improved sensorial and physicochemical attributes	7
Influence of processing on bioactive compounds, Type-II diabetes related enzyme regulation potential and antiurolithiatic potential of underutilized legume Macrotyloma uniflorum	7
Biodegradable food packaging film derived from sago starch/microcrystalline cellulose enriched with ginger (Zingiber Officinale) extract for sliced apple preservation	7
Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices	7
In vitro simulated digestion and fermentation of polysaccharide from common mushroom and its effects on gut microbiota	7
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents	7
Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage	7
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety	7
Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices	7
Synbiotic microencapsulation of Enterococcus faecium Rp1: a potential probiotic isolated from ragi porridge with antiproliferative property against colon carcinoma cell line	7
Integrating mulberry juice and Lactiplantibacillus plantarum TAR4 fermentation to improve antioxidant, anti-inflammatory, and hypoglycemic potential of modified cottage cheese	7
Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food	7
Effects of vacuum pre-cooling combined with N2 treatment on browning and softening of Stropharia rugosoannulata during storage	7
The relationship between physicochemical and microbiological characteristics of Surk cheese	7
Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili	7
The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather	7
Design and optimisation of rapid quadruplex PCR technique to identify plant-derived adulterants in saffron	7
Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips	7
Impact of different milling techniques towards vitamin D3 fortification in wheat flour	7
Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities	7
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread	7
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice	7
Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres	7
Utilizing artificial-intelligence image recognition systems to assist in the quality control analysis of 3D printing chocolate appearance and styling after oleogel adding	7