Journal of Food Science and Technology-Mysore

Article	Citations
Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds	120
The application of PEF technology in food processing and human nutrition	87
Challenges and possible solutions to mitigate the problems of single-use plastics used for packaging food items: a review	65
Microwave and ultrasound assisted extraction of pectin from various fruits peel	63
Sulfated polysaccharides and its commercial applications in food industries—A review	59
Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts	55
Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals	54
Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems	47
The wastes of coffee bean processing for utilization in food: a review	42
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties	40
Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours	39
Electronic nose for detection of food adulteration: a review	39
Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review	39
A narrative review on biogenic amines in fermented fish and meat products	38
Spray drying encapsulation of a native plant extract rich in phenolic compounds with combinations of maltodextrin and non-conventional wall materials	35
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives	34
LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities	33
Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa	33
Development of an electrochemical biosensor for impedimetric detection of tetracycline in milk	32
A validated Folin-Ciocalteu method for total phenolics quantification of condensed tannin-rich açaí (Euterpe oleracea Mart.) seeds extract	32
Phenolic compounds from virgin olive oil obtained by natural deep eutectic solvent (NADES): effect of the extraction and recovery conditions	32
Trends in packaging material for food products: historical background, current scenario, and future prospects	30
Phytochemical and antioxidant profiling of Ocimum sanctum	30
Biodegradable composite films/coatings of modified corn starch/gelatin for shelf life improvement of cucumber	30
Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples	29

Tea quality evaluation by applying E-nose combined with chemometrics methods	28
Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties	28
Effect of green tea extract on gelatin-based films incorporated with lemon essential oil	28
Fractionation and identification of salty peptides from yeast extract	27
Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio (Pistacia vera L.)	27
Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil	27
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto	26
Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life	26
The effects of zinc oxide nanoparticles on the physical, mechanical and antimicrobial properties of chicken skin gelatin/tapioca starch composite films in food packaging	26
Non-destructive classification and prediction of aflatoxin-B1 concentration in maize kernels using Vis–NIR (400–1000 nm) hyperspectral imaging	26
Essential oils microemulsions prepared with high-frequency ultrasound: physical properties and antimicrobial activity	26
Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage	26
Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat	26
A review on traditional technology and safety challenges with regard to antinutrients in legume foods	25
Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours	25
Fruit by-products: the potential natural sources of antioxidants and α-glucosidase inhibitors	25
Upgrading of agro-industrial green biomass residues from chocolate industry for adsorption process: diffusion and mechanistic insights	25
Triglycerides of medium-chain fatty acids: a concise review	25
Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect	25
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders	25
Role of commercial enzymes in wine production: a critical review of recent research	24
Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review	24
Potential of underutilized millets as Nutri-cereal: an overview	24
Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination	24
Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing	23
An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins	23
Application of artificial neural network for the quality-based classification of spray-dried rhubarb juice powders	23
Sensitive lateral flow immunoassay of an antibiotic neomycin in foodstuffs	23
Functional and sensorial properties of cookies enriched with SPIRULINA and DUNALIELLA biomass	23
Modelling of moisture migration during convective drying of pineapple slice considering non-isotropic shrinkage and variable transport properties	22
A comprehensive review on yogurt syneresis: effect of processing conditions and added additives	22
Impact of sequential enzymatic hydrolysis on antioxidant activity and peptide profile of casein hydrolysate	22
Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity	22
A comprehensive overview of functional and rheological properties of aloe vera and its application in foods	22
Optimization of wall material for phage encapsulation via freeze-drying and antimicrobial efficacy of microencapsulated phage against Salmonella	22
Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility	21
Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes	21
Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review	21
Evaluation of the in vitro and in vivo antioxidant potentials of food grade Phycocyanin	21
Microwave drying of fish, chicken and beef samples	21
Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils	21
Application of natural extracts as active ingredient in biopolymer based packaging systems	20
Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying	20
Comparative study of nutritional and technological quality aspects of minor cereals	20
Analysis of furan and monosaccharides in various coffee beans	20
Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications	20
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies	20
Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis	19
Standardization of ultrasound assisted extraction for the recovery of phenolic compounds from mango peels	19
Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream	19

Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil	19
A review on application of ultrasound and ultrasound assisted technology for seed oil extraction	19
Non-invasive quantification of vitamin C, citric acid, and sugar in ‘Valência’ oranges using infrared spectroscopies	19
Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing	19
Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes	19
Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (Panax notoginseng) flower powders	19
Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review	18
Oregano essential oil addition in rice starch films and its effects on the chilled fish storage	18
Effect of basil use in meatball production on heterocyclic aromatic amine formation	18
Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic	18
Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice quality	18
Effects of drying on the structural characteristics and antioxidant activities of polysaccharides from Stropharia rugosoannulata	18
Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeri	18
Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology	18
Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils	18
Effect of ozone treatments on the removal of pesticide residues and postharvest quality in green pepper	18
Sugar beet pectin extracted by ultrasound or conventional heating: a comparison	18
Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha	17
Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain	17
Fabrication of electrospun gum Arabic–polyvinyl alcohol blend nanofibers for improved viability of the probiotic	17
Mayonnaise main ingredients influence on its structure as an emulsion	17
Effects of simulated digestion on black chokeberry (Aronia melanocarpa (Michx.) Elliot) anthocyanins and intestinal flora	17
Raman spectroscopy based characterization of cow, goat and buffalo fats	17
Effect of hydrolyzed collagen from defatted Asian sea bass (Lates calcarifer) skin on fibroblast proliferation, migration and antioxidant activities	17
Use of almond flour and stevia in rice-based gluten-free cookie production	17
Effect of biodegradable active packaging with zeolites on fresh broccoli florets	17
Dissipation kinetics, dietary and ecological risk assessment of chlorantraniliprole residue in/on tomato and soil using GC–MS	17
Synbiotics: a technological approach in food applications	17
Betacyanins from Hylocereus polyrhizus: pectinase-assisted extraction and application as a natural food colourant in ice cream	17
Extended-spectrum beta-lactamase (ESBL) producing and multidrug-resistant Escherichia coli in street foods: a public health concern	17
Film production with flaxseed mucilage and polyvinyl alcohol mixtures and evaluation of their properties	17
Purification, characterization and molecular docking study of angiotensin-I converting enzyme (ACE) inhibitory peptide from shortfin scad (Decapterus macrosoma) protein hydrolysate	17
Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage	17
Angiotensin-I converting enzyme inhibitory peptide derived from the shiitake mushroom (Lentinula edodes)	17
Discrimination between vegetable oil and animal fat by a metabolomics approach using gas chromatography–mass spectrometry combined with chemometrics	17
Purification and the secondary structure of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the alcalase hydrolysate of seahorse protein	17
Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review	17
Synthesis and characterization of nano starch-based composite films from kidney bean (Phaseolus vulgaris)	16
Foaming process optimization, drying kinetics and quality of foam mat dried papaya pulp	16
Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato	16
Varietal influence on phenolic constituents and nutritive characteristics of pomace obtained from apples grown in western Himalayas	16
Determination of antibiotic residues in bovine milk by HPLC-DAD and assessment of human health risks in Northwestern Himalayan region, India	16
Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder	16
Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon	16
The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation	16
Properties of South-Indian rice cultivars: physicochemical, functional, thermal and cooking characterisation	16
Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera	16
The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)	16
Quality retention in pumpkin powder dried by combined microwave-convective drying	16
The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt	16
Application of blockchain technology in shaping the future of food industry based on transparency and consumer trust	16
Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune)	16
Preparation, characterization and release behavior of chitosan-coated nanoliposomes (chitosomes) containing olive leaf extract optimized by response surface methodology	16
Food grade nanoemulsions: promising delivery systems for functional ingredients	16
Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends	15
Structural and physicochemical properties of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation	15
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods	15
Effects of drying methods on the characterization of fatty acids, bioactive compounds and antioxidant capacity in a thin layer of physalis (Physalis peruviana L.) pulp	15
Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions	15
Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku (Manilkara zapota L.)	15
Variation in bioactive compounds, antioxidant and antibacterial activity of Iranian Chrysanthemum morifolium cultivars and determination of major polyphenolic compounds based on HPLC analysis	15
Enhanced antimicrobial and antioxidant properties of Nano chitosan and pectin based biodegradable active packaging films incorporated with fennel (Foeniculum vulgare) essential oil and potato (Solanum	15
Development of yoghurt powder using microwave-assisted foam-mat drying	15
Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk	15
Solid state fermentation of fenugreek (Trigonella foenum-graecum): implications on bioactive compounds, mineral content and in vitro bioavailability	15
Comparative effect of dietary Morinda lucida leaf and Butylated hydroxyanisole (BHA) on carcass traits, meat quality, and oxidative stability of broiler chickens	15
Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review	15
The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4 °C	15
Valorization of Java citronella (Cymbopogon winterianus Jowitt) distillation waste as a potential source of phenolics/antioxidant: influence of extraction solvents	15
Comparison of microwave-assisted techniques for the extraction of antioxidants from Citrus paradisi Macf. biowastes	15
The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties	14
Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species	14
Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion	14
High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance	14
Extraction, fatty acid profile, phytochemical composition and antioxidant activities of fixed oils from spices belonging to Apiaceae and Lamiaceae family	14
Evaluation of solubility, photostability and antioxidant activity of ellagic acid cyclodextrin nanosponges fabricated by melt method and microwave-assisted synthesis	14
Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread	14
Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization	14
Cinnamon essential oil incorporated in shellac, a novel bio-product to maintain quality of ‘Thomson navel’ orange fruit	14
Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli	14

Determination of essential and non-essential element concentrations and health risk assessment of some commercial fruit juices in Turkey	14
Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil	14
Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition	14
Optimising anthocyanin extraction from strawberry fruits using response surface methodology and application in yoghurt as natural colorants and antioxidants	14
Effect of extrusion on the polymerization of wheat glutenin and changes in the gluten network	14
Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)	14
Ferula asafoetida: chemical composition, thermal behavior, antioxidant and antimicrobial activities of leaf and gum hydroalcoholic extracts	14
Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design	14
Optimization of ultrasound-assisted extraction of bioactive compounds from acerola waste	14
Effect of microwave radiation on antioxidant capacities of Tartary buckwheat sprouts	14
Pearl millet protein bar: nutritional, organoleptic, textural characterization, and in-vitro protein and starch digestibility	14
Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis	14
Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield	14
Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products	13
Beans germination as a potential tool for GABA-enriched tofu production	13
Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations	13
Optimum cold plasma generating device for treatment of Aspergillus flavus from nuts surface	13
Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars	13
Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil	13
Evaluation indicators of Ruditapes philippinarum nutritional quality	13
Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio	13
Physicochemical properties improvement and structural changes of bamboo shoots (Phyllostachys praecox f. Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a co	13
Functional properties of starch-chitosan blend bionanocomposite films for food packaging: the influence of amylose-amylopectin ratios	13
Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt	13
Foodborne illnesses of Escherichia coli O157origin and its control measures	13
Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces	13
Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean	13
Purification and characterization of antioxidant peptides from yak (Bos grunniens) bone hydrolysates and evaluation of cellular antioxidant activity	13
Densely packed-matrices of heat moisture treated-starch determine the digestion rate constant as revealed by logarithm of slope plots	13
Chemical composition of essential oil and antifungal activity of Artemisia persica Boiss. from Iran	12
Gelatine/PVA copolymer film incorporated with quercetin as a prototype to active antioxidant packaging	12
On point identification of species origin of food animals by recombinase polymerase amplification-lateral flow (RPA-LF) assay targeting mitochondrial gene sequences	12
Influence of physical and chemical modifications on granule size frequency distribution, fourier transform infrared (FTIR) spectra and adsorption isotherms of starch from four yam (Dioscorea spp.) cul	12
Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage	12
Influences of chitosan coatings on functional compounds of sweet cherries	12
Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties	12
Extraction of essential oil from methyl cinnamate basil (Ocimum canum Sims) with high yield in a short time using enzyme pretreatment	12
Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs	12
Synthesis of silver nanoparticles (AgNPs) using culinary banana peel extract for the detection of melamine in milk	12
Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage	12
Sequential ultrasound assisted deep eutectic solvent-based protein extraction from Sacha inchi meal biomass: towards circular bioeconomy	12
Studied of Prunus serotine oil extracted by cold pressing and antioxidant effect of P. longiflora essential oil	12
Antioxidant characterization and in vitro DNA damage protection potential of some Indian fenugreek (Trigonella foenum-graecum) cultivars: effect of solvents	12
Maltooligosaccharide forming amylases and their applications in food and pharma industry	12
The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak	12
Pre-harvest application of hexanal formulations for improving post-harvest life and quality of mango (Mangifera indica L.) cv. Dashehari	12
Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance	12
Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor)	12
Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages	12
Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour	12
Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett–Burman and Box–Behnken	12
Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process	12
Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process	12
Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate	12
Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging	12
Development of grain-based carbonated beverage premix using maize (Zea Mays), Bengal gram (Cicer Arietinum), and finger millet (Eleusine Coracana)	12
Ultrasound processing of coffee silver skin, brewer’s spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study	12
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking	12
Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions	12
Microencapsulation of curcumin by spray drying: Characterization and fortification of milk	12
Red rice conjugated with barley and rhododendron extracts for new variant of beer	12
Differential expression of flavonoid biosynthesis genes and biochemical composition in different tissues of pigmented and non-pigmented rice	12
Harmful compounds of soy milk: characterization and reduction strategies	12
Characterization and cytotoxic activity of pigment extracted from Rhodotorula mucilaginosa to assess its potential as bio-functional additive in confectionary products	11
Storage quality of fresh-cut apples treated with yerba mate (Ilex paraguariensis)	11
Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species	11
Tetramethylpyrazine from adlay (Coix lacryma-jobi) biotransformation by Bacillus subtilis and its quality characteristics	11
Enrichment of dark chocolate with vitamin D3 (free or liposome) and assessment quality parameters	11
Detection of Salmonella Typhimurium contamination levels in fresh pork samples using electronic nose smellprints in tandem with support vector machine regression and metaheuristic optimization algorit	11
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink	11
A comparative study on the antioxidant status, meat quality, and mineral deposition in broiler chicken fed dietary nano zinc viz-a-viz inorganic zinc	11
Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus	11
Browning inhibition on fresh-cut apple by the immersion of liquid endosperm from mature coconuts	11
Cane sugar crystallization using submerged vacuum membrane distillation crystallization (SVMDC)	11
Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder	11
Underutilized finger millet crop for starch extraction, characterization, and utilization in the development of flexible thin film	11
Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying	11
Authentication of camel meat using species-specific PCR and PCR-RFLP	11
Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins	11
Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice	11
Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice	11
Carob powder as cocoa substitute in milk and dark compound chocolate formulation	11
The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan	11
Determination of the antioxidant, antimicrobial and anticancer properties of the honey phenolic extract of five different regions of Bingöl province	11
Exploration of nutritional, antioxidative, antibacterial and anticancer status of Russula alatoreticula: towards valorization of a traditionally preferred unique myco-food	11
Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation	11
Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking	11
Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose	11
Application of active Kurdi gum and Farsi gum-based coatings in banana fruits	11
Drying characteristics of mint leaves (Mentha arvensis) dried in a solid desiccant dehumidifier system	11
Chemical composition and antimycoplasma activity of a brown propolis from southern Brazil	11
Determination of theoretical calculations by DFT method and investigation of antioxidant, antimicrobial properties of olive leaf extracts from different regions	11
Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods	10
Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study	10
Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread	10