Journal of Food Science and Technology-Mysore

Article	Citations
Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C)	60
Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions	60
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state	54
Investigation of carbonate addition on risk element concentrations in various teas	50
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice	49
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread	47
Allergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice	39
Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization	37
Authentication of traditional meat products (Haleem) sold in India: a first report confirming species mislabelling	36
Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia	35
Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry	33
Development of nutri-functional paneer whey-based kefir drink	33
Utilization of rice pasta by-products as the substrate for vinegar fermentation	31
In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour	31
Development of a positive pressure-based instrumentation for efficient solid phase extraction	30
Chitosan research progress for smart packaging applications: a literature review	28
Pesticide residues and their detection techniques in foods using sensors- a review	26
Research progress on processing and nutritional properties of fermented cereals	25
Nanotechnology: an emerging field for enhancing micronutrient enrichment in millets via biofortification strategies-present knowledge and prospects for the future	24
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	24
Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability	24
Current trends in the determination of microbiological indicators of dairy products	23
Development and performance evaluation of hand-operated mango seed decorticator	22
Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging	22
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties	22

Triglycerides of medium-chain fatty acids: a concise review	21
Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods	21
Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region	21
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions	21
Food simulants affected the migration of essential oil and film structure in chitosan based composite films	21
Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage	20
Effects of Annona muricata extraction on inhibition of polyphenoloxidase and microbiology quality of Macrobrachium rosenbergii	20
Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study	20
Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures	19
Potential application of modified date powder by microwave radiation, ultrasonication and chemical pretreatments as coffee substitute: its biochemical properties and consumer preferences	19
Effect of Hibiscus sabdariffa and Camellia synensis extracts on microbial, antioxidant and sensory properties of ice cream	18
Bioaccessibility of some minerals in infant formulas	17
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	17
Chlorine dioxide gas mediated inactivation of the biofilm cells of	17
Resveratrol butyrate esters inhibit lipid biosynthesis in 3T3-L1 cells by AMP-activated protein kinase phosphorylation	17
‘Kodo poisoning’: cause, science and management	17
Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran	17
Insights on the effectiveness of pneumatic and ultrasonic atomization in combination with UVC light for processing of fruit juices	17
Assessing and optimizing the bioactivities of diverse enzyme-derived protein hydrolysates from Porphyra yezoensis: unlocking the health potential	16
Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment	16
Simultaneous reuse and treatment of sugar-sweetened beverage wastes for citric acid production	16
Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization	16
Screening and identification of biogenic amine oxidase producing strains in Sanchuan Ham and their effect on biogenic amine accumulation	16
In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds	16
Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage	16
Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate	16
Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract	15
Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake	15
Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion	15
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria	15
Preparation and characterization of vitamin A microcapsules nutrient fortified salt	15
A simple method to quantify azo dyes in spices based on flow injection chromatography combined with chemometric tools	15
Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation	15
Double lateral flow immunosensing of undeclared pork and chicken components of meat products	15
Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs	14
Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review	14
Presence of aflatoxins and ochratoxin A in samarella (tsamarella), a traditional dried-cured meat of Cyprus	14
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver	14
The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.)	14
Online trypsin digestion coupled with LC-MS/MS for detecting of A1 and A2 types of β-casein proteins in pasteurized milk using biomarker peptides	14
Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India	14
Application of microwave treatment for reduction of microbial load in jaggery cubes	13
Ultrasound-assisted process to improve proteins recovery from industrial canola and soybean byproducts	13
Development of water spinach powder and its characterization	13
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance	13
Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualiti	13
Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina	13
Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin	13
Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography	13
A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method	13

Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo	13
Removing the bitterness of olives with a pilot-scale ultrasonic system and determining its effect on table olive quality	13
Impact of phenolic concentrate from tender coconut water and coconut testa on high fat cholesterol fed C57BL6 mice	13
Drying behaviour and optimization of drying conditions of pineapple puree and slices using refractance window drying technology	13
High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology	12
Application of dried African giant burrowincg cricket (an underutilized insect) in pie production	12
Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives	12
Evaluation of cooking characteristics, textural, structural and bioactive properties of button mushroom and chickpea starch enriched noodles	12
Identification of discriminating chemical compounds in banana species and their odor characterization using GC–MS, statistical, and clustering analysis	12
Effect of herbal extracts and supplement mixture on alcohol metabolism in Sprague Dawley-rats	12
Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities	12
Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice	12
Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying	12
The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather	12
Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.)	12
Evaluation of calcium hydroxide, calcium hypochlorite, peracetic acid, and potassium bicarbonate as citrus fruit sanitizers	12
Development of rice based probiotic yogurt enriched with some fruit pulps and its quality analysis	11
Bicelles as a carrier for bioactive compounds in beverages: application to nerolidol, an active sesquiterpene alcohol	11
Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines	11
Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (Juglans regia L.) meal	11
Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium	11
Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives	11
Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer	11
Effects of seasons and parts on volatile N-nitrosamines and their exposure and risk assessment in raw chicken and duck meats	11
Antioxidant activity of olive flounder (Paralichthya olivaceus) surimi digest in in vitro and in vivo	11
Effect of extrusion on the modification of wheat flour proteins related to celiac disease	11
Encapsulation of safflower oil in nanostructured lipid carriers for food application	11
Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins	10
Soymilk stability increase using polyphenols microcapsules	10
Young cereal grains as a new source of healthy and hypoallergenic foods: a review	10
Red dragon fruit-soy protein isolate biofilm: UV-blocking, antioxidant & improved mechanical properties for sustainable food packaging	10
Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects	10
Impact of different milling techniques towards vitamin D3 fortification in wheat flour	10
Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt	10
A new approach to snack production: sourdough corn flakes with low glycemic index	10
Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices	10
Extraction and characterization of cereal bran cell wall in relation to its end use perspectives	10
Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study	10
Review of Cocos nucifera L. testa-derived phytonutrients with special reference to phenolics and its potential for encapsulation	10
Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods	10
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics	10
Effect of long-term and heating storage on honey visible spectrum: an alternative parameter for quality monitoring of bracatinga honeydew honey	10
Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage	10
Synbiotic microencapsulation of Lactobacillus brevis and Lactobacillus delbrueckii subsp. lactis using oats/oats brans as prebiotic for enhanced storage stability	10
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta	10
Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges	10
Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods	9
A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects	9
Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality	9
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents	9
Preparation of petha from pointed gourd (Trichosanthes dioica) mediated by osmotic dehydration and its characterization	9
A concise review on oil extraction methods, nutritional and therapeutic role of coconut products	9
Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel	9
Germination induced changes in bioactive compounds and nutritional components of millets	9
Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage	9
Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef	9
Investigation of melamine and cyanuric acid concentration in several brands of liquid milk and its non-carcinogenic risk assessment in adults and infants	9
Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips	9
Application of sodium bicarbonate in extraction and determination of synthetic colorant in processed grain products	9
Crystalline xylitol synthesis from de-oiled rice bran hydrolysate using Candida guilliermondii NCIM 3044	9
Modulating of microencapsulated virgin coconut oil-based creamer	9
Fruits, seeds and leaves of guabijuzeiro (Myrcianthes pungens (O. Berg) D. Legrand): characteristics, uses and health benefits	9
Sequence alterations affect the antidiabetic attributes of hazelnut peptide fractions during the industrial manufacture and simulated digestion of hazelnut paste	9
Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis	9
Comparative biological analyses on kenger and kenger coffee as novel functional food products	9
Functional properties of food packaging solutions alternative to conventional multilayer systems	9
Characterization of a fermented coconut milk product with and without strawberry pulp	9
A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders	9
Physicochemical and sensory properties of malt beverage containing sugar beet saponins	9
The impacts of salt reduction strategies on technological characteristics of wheat bread: a review	9
Determination of Synthetic Pyrethroids and Hexaconazole Residues in curry leaves and decontamination through household techniques	9
Integrating mulberry juice and Lactiplantibacillus plantarum TAR4 fermentation to improve antioxidant, anti-inflammatory, and hypoglycemic potential of modified cottage cheese	9
Modelling of firmness variability of Jonagold apple during postharvest storage	9
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia	9
Chemometric analysis for authentication of ‘Syrah’ and ‘Tempranillo’ red wines of San Francisco Valley-Brazil compared to wines from other world regions by the molecular profile in HPLC	8
Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation	8
Determination of pesticide residues in oat flour using low-temperature partition extraction and GC–MS analysis	8
Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species	8
Nutritional composition of Dormitator latifrons (Richardson, 1844, Perciformes, Eleotridae) and quality index method (QIM) scheme for determining its shelf life	8
Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage	8

Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes	8
Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage	8
Oxidative stability of lutein on exposure to varied extrinsic factors	8
Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems	8
Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut	8
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety	8
Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage	8
Effect of dietary fenugreek seeds on the antioxidant status of gilthead seabream (Sparus aurata L.)	8
Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices	8
Effect of thermal processing on quality of tender jackfruit in tin-free-steel cans	8
Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation	8
Antibacterial Food Packaging Nanomaterial Based on Atomic Layer Deposition for Long-Term Food Storage	8
Effect of drying methods on nutritional constitutes of fermented grape residue	8
Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation	8
Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice	8
Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-product	8
Antioxidant content following fermentation of lemongrass for herbal beverage development	8
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin	8
A low n-6/n-3 PUFA ratio and high level of dietary ɑ-linolenic acid improves sleep behavior in mice with insomnia	8
Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning	8
Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream	8
An overview on the types, applications and health implications of fat replacers	8
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	8
Assessment of thraustochytrids potential for carotenoids, terpenoids and polyunsaturated fatty acids biorefinery	8
Design and fabrication of polysaccharide based excellent chemical resistant and UV barrier ternary blend films for green packaging applications	7
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters	7
Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review	7
Designing 3D printable food based on fruit and vegetable products—opportunities and challenges	7
Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteria	7
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative	7
Inhibitory effects of hexanal on acylated homoserine lactones (AHLs) production to disrupt biofilm formation and enzymes activity in Erwinia carotovora and Pseudomonas fluorescens	7
Migration of silver nanoparticles from plastic materials, with antimicrobial action, destined for food contact	7
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets	7
Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie	7
Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion	7
Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities	7
Study of the impact of vine cultivation technology on the Feteasca Neagra wine phenolic composition and antioxidant properties	7
A review of Hydrocotyle bonariensis, a promising functional food and source of health-related phytochemicals	7
Sensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approach	7
Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica	7
Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice	7
Hypobaric treatment augments the efficacy of 1-MCP in apple fruit	7
Optimization of composite flour for the production of thermo extrudates made from African breadfruit seeds, orange-fleshed sweet potato and tigernut	7
Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization	7
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives	7
Determination of heavy metals in edible oils by a novel voltammetry taste sensor array	7
Recombinant protein G/Au nanoparticles/graphene oxide modified electrodes used as an electrochemical biosensor for Brucella Testing in milk	7
Incorporating oregano (Origanum vulgare L.) Essential oil onto whey protein concentrate based edible film towards sustainable active packaging	7
Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods	7
Sardine oil loaded vanillic acid grafted chitosan microparticles improves the in vivo antioxidant, haematological and lipid profile	7
Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans	7
Nutritional properties and amino acid profile of buckwheat bread	7
Arabian mare’s milk characterisation and clotting ability	7
Food irradiation: an effective but under-utilized technique for food preservations	7
Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system	7
Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder	7
Cassava pomace-based biodegradable packaging materials: a review	7
Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry	7
Effect of polyvinyl acetate (PVAc) based coating on quality characteristics of capsicum during storage	7
Role of millets in pre-diabetes and diabetes: effect of processing and product formulation	7
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality	7
Combination of ohmic heating and subcritical water to recover amino acids from poultry slaughterhouse waste at a pilot-scale: new valorization technique	7
Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying	7
Application of blockchain technology in shaping the future of food industry based on transparency and consumer trust	6
Higher proportions of hopped barley malt enhance antioxidant activity and phenolic compounds in braggots	6
Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology	6
Triple layer hermetic bags for safe storage of dry Chilli (Capsicum annuum L.) pods	6
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	6
Physicochemical properties and angiotensin-I converting enzyme inhibitory activity of lipid-free ribbon fish (Lepturacanthus savala) protein hydrolysate	6
Antagonist action of Lactobacillus acidophilus against pathogenic strains in goat milk yogurt	6
Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads	6
Engineering properties and optimization of the dehulling process for hairless canary seed	6
Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi (curd)	6
Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing	6
Physiochemical property and structure of gelatin obtained from Chinese soft-shelled turtle carapace by three pretreatment methods	6
Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie	6
Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit	6
Evaluating nutrition quality of packaged foods carrying claims and marketing techniques in Brazil using four nutrient profile models	6
Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour	6
Jellyfish Rhizostoma pulmo collected off Goa Coast (India) as a rich source of tryptophan containing collagen and its enhanced antioxidant potential	6
Rapid identification of histamine-producing bacteria isolated from fish using MALDI-TOF MS	6
Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria	6
Sensory and physicochemical analysis of honeys of nine stingless bee species of Mexico and Guatemala	6
Advances in aptamer-based biosensors for monitoring foodborne pathogens	6
Mayonnaise main ingredients influence on its structure as an emulsion	6
The relationship between physicochemical and microbiological characteristics of Surk cheese	6
Influence of processing on bioactive compounds, Type-II diabetes related enzyme regulation potential and antiurolithiatic potential of underutilized legume Macrotyloma uniflorum	6
Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof	6
Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator	6
A critical review on valorization of food processing wastes and by-products for pullulan production	6
Anti-food allergic activity of soymilk fermented by Lactobacillus in vitro	6
Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics	6
Development of hen egg-based protein beverages with high nutritional value	6
Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature	6
Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffra	6