Journal of Food Science and Technology-Mysore

Article	Citations
Challenges and possible solutions to mitigate the problems of single-use plastics used for packaging food items: a review	81
Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems	60
The wastes of coffee bean processing for utilization in food: a review	55
Electronic nose for detection of food adulteration: a review	50
Triglycerides of medium-chain fatty acids: a concise review	50
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives	47
Trends in packaging material for food products: historical background, current scenario, and future prospects	43
A validated Folin-Ciocalteu method for total phenolics quantification of condensed tannin-rich açaí (Euterpe oleracea Mart.) seeds extract	42
A comprehensive review on yogurt syneresis: effect of processing conditions and added additives	40
Potential of underutilized millets as Nutri-cereal: an overview	39
Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect	35
The effects of zinc oxide nanoparticles on the physical, mechanical and antimicrobial properties of chicken skin gelatin/tapioca starch composite films in food packaging	34
Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life	33
A review on traditional technology and safety challenges with regard to antinutrients in legume foods	33
Application of natural extracts as active ingredient in biopolymer based packaging systems	32
Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review	31
A review on application of ultrasound and ultrasound assisted technology for seed oil extraction	30
Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream	30
Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat	27
Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review	27
Application of blockchain technology in shaping the future of food industry based on transparency and consumer trust	27
Standardization of ultrasound assisted extraction for the recovery of phenolic compounds from mango peels	26
How microplastics interact with food chain: a short overview of fate and impacts	25
Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review	25
Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review	24

Foodborne illnesses of Escherichia coli O157origin and its control measures	24
Evaluation of the in vitro and in vivo antioxidant potentials of food grade Phycocyanin	24
Mayonnaise main ingredients influence on its structure as an emulsion	23
Food grade nanoemulsions: promising delivery systems for functional ingredients	23
Quality retention in pumpkin powder dried by combined microwave-convective drying	23
Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes	22
Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic	22
Effects of drying on the structural characteristics and antioxidant activities of polysaccharides from Stropharia rugosoannulata	22
Sequential ultrasound assisted deep eutectic solvent-based protein extraction from Sacha inchi meal biomass: towards circular bioeconomy	21
Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying	21
Evaluation of solubility, photostability and antioxidant activity of ellagic acid cyclodextrin nanosponges fabricated by melt method and microwave-assisted synthesis	21
Structural and physicochemical properties of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation	21
Maltooligosaccharide forming amylases and their applications in food and pharma industry	21
Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review	20
Functional foods and their impact on health	20
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	20
Purification, characterization and molecular docking study of angiotensin-I converting enzyme (ACE) inhibitory peptide from shortfin scad (Decapterus macrosoma) protein hydrolysate	20
Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk	19
Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder	19
Fabrication of electrospun gum Arabic–polyvinyl alcohol blend nanofibers for improved viability of the probiotic	19
Determination of antibiotic residues in bovine milk by HPLC-DAD and assessment of human health risks in Northwestern Himalayan region, India	19
Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil	18
Comparative effect of dietary Morinda lucida leaf and Butylated hydroxyanisole (BHA) on carcass traits, meat quality, and oxidative stability of broiler chickens	18
Underutilized finger millet crop for starch extraction, characterization, and utilization in the development of flexible thin film	18
Preparation, characterization and release behavior of chitosan-coated nanoliposomes (chitosomes) containing olive leaf extract optimized by response surface methodology	18
Extraction, fatty acid profile, phytochemical composition and antioxidant activities of fixed oils from spices belonging to Apiaceae and Lamiaceae family	17
Food irradiation: an effective but under-utilized technique for food preservations	17
Development of yoghurt powder using microwave-assisted foam-mat drying	17
Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety	17
Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins	16
Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor)	16
Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil	16
Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage	16
Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion	15
Development of biscuits supplemented with papaya seed and peel: effects on physicochemical properties, bioactive compounds, in vitro absorption capacities and starch digestibility	15
Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant	15
Designing 3D printable food based on fruit and vegetable products—opportunities and challenges	15
Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition	15
Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage	15
Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio	15
Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt	15
High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance	15
Bioactive compounds of corn silk and their role in management of glycaemic response	15
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	15
Microencapsulation of curcumin by spray drying: Characterization and fortification of milk	15
Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations	14
Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study	14
Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix	14
Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions	14
Functional properties of starch-chitosan blend bionanocomposite films for food packaging: the influence of amylose-amylopectin ratios	14

A concise review on oil extraction methods, nutritional and therapeutic role of coconut products	14
Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)	14
Recent trends and developments of PCR-based methods for the detection of food-borne Salmonella bacteria and Norovirus	14
Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean	14
Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification	14
Need for a balance between short food supply chains and integrated food processing sectors: COVID-19 takeaways from India	14
Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance	14
Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation	13
Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies	13
A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects	13
Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review	13
Physicochemical analysis of mango flavored yogurt supplemented with moringa oleifera leaf powder	13
Convective drying of orange pomace at different temperatures and characterization of the obtained powders	13
Colorant and antioxidant properties of freeze-dried extracts from wild berries: use of ultrasound-assisted extraction method and drivers of liking of colored yogurts	13
Different stages of microbial community during the anaerobic digestion of food waste	13
Present and pioneer methods of early detection of food borne pathogens	13
Mycotoxins occurrence in medicinal herbs dietary supplements and exposure assessment	13
Antimicrobial and antioxidant activity of phenolic extracts from walnut (Juglans regia L.) green husk by using pressure-driven membrane process	13
Carob powder as cocoa substitute in milk and dark compound chocolate formulation	13
Development of novel green methods for preparation of lead-free preserved pidan (duck egg)	13
Recent advances in nanomaterials integrated immunosensors for food toxin detection	13
Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions	12
Development of grain-based carbonated beverage premix using maize (Zea Mays), Bengal gram (Cicer Arietinum), and finger millet (Eleusine Coracana)	12
Growth and survival of Bifidobacterium breve and Bifidobacterium longum in various sugar systems with fructooligosaccharide supplementation	12
Partial hydrogenation of oils using cold plasma technology and its effect on lipid oxidation	12
Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15	12
Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods	12
Harmful compounds of soy milk: characterization and reduction strategies	12
Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking	12
The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite	12
Development and characterization of a seaweed snack using Ulva fasciata	12
Nutritional properties and amino acid profile of buckwheat bread	12
Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging	12
Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods	12
Chitosan coated skim milk-alginate microspheres for better survival of probiotics during gastrointestinal transit	12
Applications of reverse osmosis in dairy processing: an Indian perspective	12
Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread	12
Green technology approach for heavy metal adsorption by agricultural and food industry solid wastes as bio-adsorbents: a review	11
High-level expression and optimization of pantoate-β-alanine ligase in Bacillus megaterium for the enhanced biocatalytic production of D-pantothenic acid	11
Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness	11
Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation	11
Physicochemical properties and biological activities of bracatinga honeydew honey from different geographical locations	11
Polysaccharide-based films: from packaging materials to functional food	11
Application of prebiotics in apple products and potential health benefits	11
Micronized whole wheat flour and xylanase application: dough properties and bread quality	11
Antioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sard	11
Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer	11
Optimization of ultrasound-assisted enzymatic extraction of resistant starch from green banana peels and its structural characterization	11
Rapid quality deterioration of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during iced storage	11
Investigation of melamine and cyanuric acid concentration in several brands of liquid milk and its non-carcinogenic risk assessment in adults and infants	11
Efficacy of Ocimum tenuiflorum essential oil as grain protectant against coleopteran beetle, infesting stored pulses	11
Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage	11
Microencapsulation of betacyanin from red dragon fruit (Hylocereus polyrhizus) peels using pectin by simple coacervation to enhance stability	10
Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince	10
Influence of quince seed mucilage-alginate composite hydrogel coatings on quality of fresh walnut kernels during refrigerated storage	10
Antioxidant properties and phenolic composition of “Composed Yerba Mate”	10
Preparation, characterization, structural analysis and antioxidant activities of phosphorylated polysaccharide from Sanchi (Panax notoginseng) flower	10
Low-density polyethylene based nanocomposite packaging films for the preservation of sugarcane juice	10
Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion	10
Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus	10
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment	10
Bioactive metabolites in functional and fermented foods and their role as immunity booster and anti-viral innate mechanisms	10
Fortified cake with pomegranate seed powder as a functional product	10
Antioxidant and antibacterial activities in 21 species of Indonesian sea cucumbers	10
Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut	10
Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods	10
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia	10
Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum	10
Effect of selected physical and chemical modifications on physicochemical, pasting, and morphological properties of underutilized starch from rice bean (Vigna umbellata)	10
In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41	10
Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH	10
Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (Mytilus galloprovincialis)	10
Effect of biopolymers concentration and drying methods on physicochemical properties of emulsion-templated oleogel	10
Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review	10
Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut	9
Modelling of firmness variability of Jonagold apple during postharvest storage	9
Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres	9
A comparative study of antimicrobial and anti-inflammatory efficiency of modified solvent evaporated and vacuum oven dried bioactive components of Pleurotus floridanus	9
Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste	9
Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters	9

The thermal resistance and targeting release of zein-sodium alginate binary complexes as a vehicle for the oral delivery of riboflavin	9
Isolation and characterization of starch from purple yam (Dioscorea trifida)	9
Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract	9
Multipotent antioxidant and antitoxicant potentiality of an indigenous probiotic Bifidobacterium sp. MKK4	9
Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study	9
Characterization of a fermented coconut milk product with and without strawberry pulp	9
Edible insects as emerging food products–processing and product development perspective	9
Improved production of bacterial cellulose by Komagataeibacter europaeus employing fruit extract as carbon source	9
Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins	9
The effect of ascorbic acid, storage period and packaging material on the formation of volatile N-nitrosamine in sausages	9
Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics	9
Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology	9
A critical review on valorization of food processing wastes and by-products for pullulan production	9
Sustainable utilization of Citrus limetta peel for obtaining pectin and its application in cookies as a fat replacer	9
Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C	9
Correlation between physical and sensorial properties of gummy confections with different formulations during storage	9
Detection and quantification of palmolein and palm kernel oil added as adulterant in coconut oil based on triacylglycerol profile	9
The super-food Manuka honey, a comprehensive review of its analysis and authenticity approaches	9
Novel levan/bentonite/essential oil films: characterization and antimicrobial activity	9
Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics	9
Recent technology for food and beverage quality assessment: a review	9
Roasting temperature impact on bioactive compounds and PAHs in Carob powder (Ceratonia siliqua L.)	9
Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler (5 ± 1 °C)	9
Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility	9
Characterization and identification of inulin from Pachyrhizus erosus and evaluation of its antioxidant and in-vitro prebiotic efficacy	8
Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt	8
Monochrome computer vision for detecting common external defects of mango	8
Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder	8
In vitro assessment of histamine and lactate production by a multi-strain synbiotic	8
Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins	8
Effect of sorghum flour properties on gluten-free sponge cake	8
Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth	8
Chemically modified magnetic immobilized phospholipase A1 and its application for soybean oil degumming	8
Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice (Berberis vulgaris L.)	8
The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product	8
Per- and polyfluoroalkyl substances (PFASs) in consumable species and food products	8
Effect of nano-conversion on morphological, rheological and thermal properties of barley starch	8
An efficient deep eutectic magnetic nano gel for rapid ultrasound-assisted dispersive µ-solid phase extraction of residue of tetracyclines in food samples	8
Non-destructive assessment of quality parameters of white button mushrooms (Agaricus bisporus) using image processing techniques	8
Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef	8
Real Time-PCR coupled with melt curve analysis for detecting the authenticity of camel milk	8
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	8
Occurrence and exposure assessment of Aflatoxin M1 in milk and milk products in India	8
Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation	8
Inhibitory effect of Malaysian coastal plants on banana (Musa acuminata colla “Lakatan”), ginger (Zingiber officinale Roscoe) and sweet potato (Ipomoea batatas) polyphenol oxidase	8
The influence of insect-derived and marine-based diets on sensory quality of poultry meat and egg: a systematic review	8
Development and validation of a reverse phase HPLC–DAD method for separation, detection & quantification of rutin and quercetin in buckwheat (Fagopyrum spp.)	8
Formulation and characterization of starch-based novel biodegradable edible films for food packaging	8
Effect of pH on functional, gas sensing and antimicrobial properties of bio-nanocomposite gelatin film for food packaging application	8
Insights into the release mechanisms of antioxidants from nanoemulsion droplets	8
Effect of a chitosan-based nanocomposite containing ZnO and Zataria multiflora essential oil on quality properties of Asian sea bass (Lates calcarifer) fillet	8
Effect of heat–moisture treatment of germinated black rice on the physicochemical properties and its utilization by lactic acid bacteria	8
Starch bio-based composite active edible film functionalized with Carum carvi L. essential oil: antimicrobial, rheological, physic-mechanical and optical attributes	8
Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk	8
Advanced fractionation process for wine-based products diversification	8
An overview on the types, applications and health implications of fat replacers	8
Quality of honeys from different botanical origins	8
Impediment effect of chemical agents (additives) on gluten development in cookie dough	8
Vacuum drying of Chilean papaya (Vasconcellea pubescens) fruit pulp: effect of drying temperature on kinetics and quality parameters	8
Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit α-amylase, α-glucosidase and DPP-IV activity in high fat and low dose strepto	8
Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae	8
The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method	8
Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability	8
Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations	8
Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content	7
Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)	7
Effect of gamma radiation on microbial load, physico-chemical and sensory characteristics of common spices for storage	7
Antibiotic resistance and virulence genes in Enterococcus species isolated from raw and processed seafood	7
Comparative study of the key aromatic compounds of Cabernet Sauvignon wine from the Xinjiang region of China	7
Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc	7
Investigation of effect of cold plasma on microbial load and physicochemical properties of ready-to-eat sliced chicken sausage	7
Assessment of thraustochytrids potential for carotenoids, terpenoids and polyunsaturated fatty acids biorefinery	7
Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice	7
Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour	7
Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack	7
Antimicrobial behavior and mechanism of clove oil nanoemulsion	7
Preparation and evaluation of Quinoa-Kishk as a novel functional fermented dairy product	7
Simultaneous distribution of aflatoxins B1 and B2, and fumonisin B1 in corn fractions during dry and wet-milling	7
Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology	7
Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive	7
Response surface methodology (RSM) to evaluate both the extraction of triterpenes and sterols from jackfruit seed with supercritical CO2 and the biological activity of the extracts	7
Concentration trend study on foaming properties for native soy protein isolate treated by ultrasound and heating	7
Comparative biological analyses on kenger and kenger coffee as novel functional food products	7
A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders	7
Hypobaric treatment augments the efficacy of 1-MCP in apple fruit	7
Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage	7
Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application	7
Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves	7
Effect of pulsed electric field processing on reduction of sulfamethazine residue content in milk	7
Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive	7
Aloe vera gel coating delays softening and maintains quality of stored persimmon (Diospyros kaki Thunb.) Fruits	7
Capsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action	7
Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system	7
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin	7
Identification of discriminating chemical compounds in banana species and their odor characterization using GC–MS, statistical, and clustering analysis	7