LWT-Food Science and Technology

Article	Citations
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties	230
Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality	224
3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C	150
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	126
Physicochemical properties of plant-based cheese alternatives fortified with calcium	122
Antibacterial activity and mechanism of the sesquiterpene δ-cadinene against Listeria monocytogenes	109
Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry	107
Hygroscopicity and antioxidant activity of whey protein hydrolysate and its ability to improve the water holding capacity of pork patties during freeze−thaw cycles	97
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	93
Assessment of the safety and probiotic properties of Lactiplantibacillus plantarum HYY-DB9 based on comprehensive genomic and phenotypic analysis	91
Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida	90
Synergistic activity of clove essential oil and thyme essential oil and their interaction against Malassezia furfur, Escherichia coli, Staphylococcus aureus	90
Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat	90
Chemical composition prediction in goji (Lycium barbarum) using hyperspectral imaging and multi-task 1DCNN with attention mechanism	90
Innovative application of CRISPR for eliminating Ustiloxin in Cordyceps militaris: Enhancing food safety and quality	89
Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts	86
Surface-enhanced Raman spectroscopy-based metabolomics for the discrimination of Keemun black teas coupled with chemometrics	86
Biofilm formation risk assessment for psychrotrophic Pseudomonas in raw milk by MALDI-TOF mass spectrometry	85
Effect of Lactobacillus acidophilus fermentation on bioaccessibility: The relationship between biotransformation and antioxidant activity of apple polyphenols based on metabolomics	83
Comprehensive evaluation of functional components, biological activities, and minerals of yam species (Dioscorea polystachya and D. alata) from China	79
Fusing spectral and image information for characterization of black tea grade based on hyperspectral technology	79
Preservation of stewed beef chunks by using calcium propionate and tea polyphenols	78
Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry	77
Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology	77
An Illumina MiSeq sequencing-based method using the mreB gene for high-throughput discrimination of Pseudomonas species in raw milk	76

A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)	76
Fabrication, characterization and mechanistic exploration of zein/pectin binary nanocomplex by a one-step and organic solvent free technique	75
Preparation and characterization of Pickering emulsion gel stabilized by WPI/SPI composite particles and encapsulation of milk-derived peptide FDRPFL	75
Intense pulsed light for inactivation of foodborne gram-positive bacteria in planktonic cultures and bacterial biofilms	74
Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure	74
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	74
A new predictive model for the description of the growth of Salmonella spp. in Italian fresh ricotta cheese	73
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column	73
Maximizing hypocholesterolemic peptides from an olive byproduct by enzymatic hydrolysis	73
Effect of gelatin on gelation properties of oyster (Crassostrea gigas) protein	73
Composition and changes of microflora in the manufacturing process of traditional hurood	72
Vitamin B1 delays postharvest senescence and enhances antioxidant accumulation by activating NADPH oxidase in Ziziphus jujuba fruit	70
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study	69
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column	69
Correlations between microbes with volatile compounds and physicochemical indicators of Cabernet Sauvignon wines fermented with different starters	68
Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii)	68
Innovative technologies optimizing the production process of “Castagne del Prete”: Impact on microstructure and volatile compounds	68
Fermentation with a multi-strain to enhance the flavor of HongJun Tofu, a Chinese fermented okara food	68
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	68
Effect of agitation and added cholesterol esterase on bioaccessibility of phytosterols in a standardized in vitro digestion model	68
The optimization of extraction process on Quzhou Fructus Aurantii flavonoids with natural deep eutectic solvents: A comparative study between orthogonal analysis and genetic neural network	67
Assessment of antibiotic resistance in chicken meat labelled as antibiotic-free: A focus on Escherichia coli and horizontally transmissible antibiotic resistance genes	66
Screening of protein hydrolysates from malt rootlets and their relationship with technological properties	66
High temperature lacto-fermentation improves antioxidant and antidiabetic potentials of Lithuanian red beetroot	66
Analysis of spices & herbs and its phenolic content by means of an electronic tongue	66
Hydrothermal extraction of antioxidants from Camellia sinensis fruit husks: Experimental design in the development of enriched gels	66
Production of probiotic powdered barberry (Berberis vulgaris) juice by cast-tape drying technique	65
Effects of cell-cell interactions between A. oryzae and Z. rouxii on morphology and secondary metabolites	65
Identification of donkey-hide gelatin and donkey-bone gelatin based on marker peptides	65
Quality assessment of 3D-printed cereal-based products	64
Grainy properties of post–heating fermented milk with different particle sizes	64
The generation of volatiles in model systems containing varying casein to whey protein ratios as affected by low frequency ultrasound	64
Exploring the potential of Davidson's plum (Davidsonia pruriens): A promising indigenous edible fruit as biopreservative in raw processed meat products.	64
Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction	64
Fucoidan as a carrier of antimicrobial peptide: Preparation and characterization of nisin-loaded particles	64
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	64
Evaluation of the persistence of SARS-CoV-2 (ATCC® VR-1986HK™) on two different food contact materials: flow pack polyethylene and polystyrene food trays	63
Chlorella protein hydrogel preparation and its application in loading and slow release of poly(lysine)	63
Effect of water on odorants signals in orange juice by head space-gas chromatography: A possible influence on odor intensity	63
Change in surface structure and inner microstructure of durum wheat pasta during the boiling process	63
Analysis of protein components in blackberry wine and haze	63
Influence of red yeast rice extract fermentation on fucoidan profiles, inorganic elements and flavor properties of the kelp Saccharina japonica	62
Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages	62
Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice	62
Nutritional functions and antioxidative enzymes in juice extract from two different maturity stages of low temperature stored phalsa (Grewia subinaequalis D.C.) fruit	62
Deciphering the intra- and inter-kingdom networks of microbiota in the pit mud of Chinese strong-flavor liquor	62
Rational fabrication of count film for coliform hypersensitive enumeration based on enzyme-response compound color rendering	62
Enhancing the functionality of cross-linked chitosan coating on vibration damaged Nanguo pears	62
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column	62
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	62

Murici (Byrsonima verbascifolia): A high bioactive potential fruit for application in cereal bars	61
Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah	61
Basic amino acids treatment prior to spray drying improved the functional properties and flavor attributes of soy protein isolate	60
Incidence, toxin gene profile, antibiotic resistance and antibacterial activity of Allium parvum and Allium cepa extracts on Bacillus cereus isolated from fermented millet-based food	60
Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes	60
The effects of Monascus purpureus fermentation on metabolic profile, α-glucosidase inhibitory action, and in vitro digestion of mulberry leaves flavonoids	60
Sensory characteristics and consumer acceptability of four variants of mabisi, a traditionally fermented Zambian dairy product	60
Provision and assessment properties of nanoliposomes containing macroalgae extracts of Sargassum boveanume and Padina pavonica	60
Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs	59
Retraction notice to “Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life” [LWT - Food Science and Technolog	59
The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream	59
Rapid and accurate quantification of viable Bacillus cereus in foods with a Propidium monoazide (PMA) - Fluorescence in situ hybridization (FISH) - Flow cytometry (FCM) method	59
A comprehensive strategy integrating chemical profiling with deep learning for screening the antithrombin bioactive-chemical quality markers of functional food: Pueraria radix as an example	59
Effects of different drying methods on drying characteristics and quality of silage Broussonetia papyrifera L.	58
Characterization of potential aroma compounds in five aroma types of green tea using the sensomics approach	58
Effects of different fixation and drying methods on the quality of Dimocarpus longan scented tea	58
Characterization of a casein-sodium alginate emulsion gel	58
Comparative genomics and phenotypic assessment of lactic acid bacteria isolated from artisanal cheese as potential starter cultures	58
Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein	57
Adaptive signatures of emerging Salmonella serotypes in response to stressful conditions in the poultry industry	57
Insights into the molecular mechanisms of microbial agent fermentation on the formation of sensory quality in air-dried geese via metabolomics	57
High temperature steaming pretreatment improves quality and flavor of the walnut meal soy sauce	57
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	57
Double protection of probiotics in alginate hydrogel through emulsification incorporated with freeze drying and coaxial wet-electrospraying: Survivability and targeted delivery	56
Transcriptome and metabolome integration analysis reveals the effect of citric acid on cell metabolism in Aureobasidium pullulans NG	56
A multi-omics view of the preservation effect on Camellia sinensis leaves during low temperature postharvest transportation	56
An improved infrared combined hot air dryer design and effective drying strategy analysis for sweet potato	56
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	56
Characterization of the phenolic profile and in vitro antioxidant potential of different varieties of common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum (L.) Gae	56
Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation	56
Formation and physical properties of casein–gellan gum/Ca2+ gels with interpenetrating polymer network	56
Effects of different drying methods on physico-chemical properties, bioactive and taste substances of Cynomorium songaricum	55
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	55
1Characteristics of walnut oil and the residual cake prepared using various pretreatment and extraction methods	55
Inhibitory effect of anthocyanin-enriched fractions from colored potatoes against lipase and α-glucosidase	55
Study on vacuum drying kinetics and processing of the Lonicera japonica Thunb. aqueous extracts	55
β-Mannanase BoMan26B from Bacteroides ovatus produces mannan-oligosaccharides with prebiotic potential from galactomannan and softwood β-mannans	55
Influence of X-ray irradiation on quality and core microbiological characteristics of chilled chicken meat	55
Tribology – Novel oral processing tool for sensory evaluation of food	55
Role of processing and encapsulation in the protection and bioaccessibility of phenolic compounds from Chilean Tórtola common bean (Phaseolus vulgaris L.)	55
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation	54
Time-temperature indicators based on Lipase@Cu3(PO4)2 hybrid nanoflowers	54
Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR	54
Emetic toxin production of Bacillus cereus in a biofilm	54
Potential for the processing of Brazilian fruits - A review of approaches based on the state diagram	54
Combined antioxidant capacity of Chilean bee hive products using mixture design methodology	54
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	53
Thermogenic formation of biogenic amines during commercial coffee roasting processes	53
Effect of pomegranate peel extract on the storage stability of ground buffalo (Bubalus bubalis) meat	53
Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization	53
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	53
Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties	52
Biocontrol of Listeria monocytogenes by Bacillus coagulans GBI-30, 6086 in a synbiotic white brined cheese: An In Vitro model study	52
Detection of giblets in chicken meat products using microRNA markers and droplet digital PCR assay	52
Redistribution of surplus bread particles into the food supply chain	52
Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings	52
Microbiota characterization of atmospheric cold plasma treated blueberries	52
Effect of the incorporation of liposomes loaded with rutin on the transport properties of edible film produced with hydroxypropyl methylcellulose: An in vitro release study	52
Effect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese	52
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	52
Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging	51
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	51
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	51
Differences in moisture sorption characteristics and browning of lesser mealworm (Alphitobius diaperinus) ingredients	51
Facilely prepared ferric-curcumin complex nanoparticles exert improved stability and photothermal enhanced antibacterial effects for food preservation	51
Reaction kinetics and mechanism of UVC-LED265–285nm and UVC-LED265–285nm/hydrogen peroxide toward foodborne pathogenic Listeria monocytogenes cells and its chromosomally encoded virulent hly genes	51
Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles	50
Development of a new multiplex quantitative real-time polymerase chain reaction method for Clostridium butyricum, Clostridium sporogenes and Clostridium tyrobutyricum detection in cheese	50
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	50
Simultaneous determination of multiple flavorings in infant formula by direct analysis in real time-mass spectrometry	50
Development and characterization of Lactobacillus acidophilus (LA-3) microparticles with reducing substances and its addition to Reino cheese	50
Insight into the antibacterial activity of lauric arginate against Escherichia coli O157:H7: Membrane disruption and oxidative stress	50
Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels	50
Effect of ultraviolet light emitting diode treatments on microbial load, phenolic and volatile profile of black peppercorns	50
Antioxidant and anti-norovirus properties of aqueous acetic acid macromolecular extracts of edible brown macroalgae	50
Multi-omics co-analysis of the differences in microbial species composition and function between spontaneous and inoculated wine fermentation must	50
Storage time of nut spreads using flash gas chromatography E-nose combined with multivariate data analysis	50
Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum	50
Variations of volatile flavors and microbial communities in Chinese Chaozhou pickle during natural fermentation revealed by GC-IMS and high-throughput sequencing	50
Effects of high-humidity hot air impingement cooking on physicochemical properties and microstructure of Pacific white shrimp (Penaeus vannamei)	50

Genome characterization of Leuconostoc pseudomesenteroides UTNElla29 isolated from Morus nigra (L.) fruits: A promising exopolysaccharides producing strain	49
A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses	49
High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient	49
Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices	49
Fecal microbiota cooperative metabolism of pectins derived from apple pomace: A functional metagenomic study	49
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	49
Transcriptomic analysis of the mechanisms involved in enhanced antagonistic efficacy of Meyerozyma guilliermondii by methyl jasmonate and disease resistance of postharvest apples	49
Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures	48
How oregano essential oil can be transformed into a taste-masking controlled release solid formulation	48
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	48
Preparation and characterization of sn-2 polyunsaturated fatty acids-rich monoacylglycerols from menhaden oil and DHA-single cell oil	48
Novel milk fat fractions for health and functionality obtained by short-path distillation	48
Exonuclease III assisted electrochemical aptasensor simultaneous detection of aflatoxin B1 and ochratoxin a in grains	48
Characteristics of lacto-fermented whey, milk, hemp and lupine proteins	48
Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation	48
Effect of low temperature microwave treatment on lipid stability and antioxidant capacity of whole wheat flour	48
Meat-derived broth as a novel culture medium for metabolomic study of bacteria in meat	48
Quantitative lipidomics reveals lipid differences among peach (Prunus persica L. Batsch) fruits with varying textures	48
Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus	48
Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets	48
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	48
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	47
Sustainable extraction of polyphenols from millet using switchable deep eutectic solvents	47
Factors affecting consumer perception and acceptability of chocolate beverages	47
Flavor compounds in blackcurrant berries: Multivariate analysis of datasets obtained with natural variability and various experimental parameters	47
Production of a novel lycopene-rich soybean food by fermentation with Bacillus amyloliquefaciens	47
Fast and green microwave-assisted digestion with diluted nitric acid and hydrogen peroxide and subsequent determination of elemental composition in brown and white rice by ICP-MS and ICP-OES	47
Effect of Stevia rebaudiana stem waste extract on lipid oxidation of salted-dried Pacific saury during chilled storage	47
Bio-based films prepared with apple pomace: Volatiles compound composition and mechanical, antioxidant and antibacterial properties	47
Metabolites and microbial characteristics of Fu brick tea after natural fermentation	47
Evaluation of nutritional attributes of whey-cereal based probiotic beverage	47
Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination	47
Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour	47
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour	47
Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process	47
Peptidomics comparison of endogenous peptides derived from parent proteins in bovine colostrum and mature milk	47
Dynamic changes in the microbial community, flavour components in jiupei of a novel Maotai-Luzhou–flavoured liquor under various daqu blending modes and their correlation analysis	47
Physicochemical and rheological properties of soybean oil body fermented milk: Impacts of high pressure homogenization	46
SdiA plays a crucial role in stress tolerance of C. sakazakii CICC 21544	46
In-vitro binding analysis and inhibitory effect of capsaicin on lipase	46
Gaseous ozone treatment prolongs the shelf-life of fresh-cut kiwifruit by maintaining its ascorbic acid content	46
Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer)	46
Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature	46
Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat	46
Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber	46
Ultrasound pretreatment for lipase-catalyzed synthesis of stigmasteryl oleate and evaluation of its physicochemical properties	46
Content of trans-fatty acid isomers in bakery products on the Slovenian market	46
Effects of extremely low frequency pulsed electric field (ELF-PEF) on the quality and microstructure of tilapia during cold storage	46
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	46
Comparison of bacterial and fungal biodiversity of Turkish kefir grains with high-throughput metagenomic analysis	46
Effect of sweep frequency ultrasound and fixed frequency ultrasound thawing on gelling properties of myofibrillar protein from quick-frozen small yellow croaker and its possible mechanisms	46
Applying HS-SPME-GC-MS combined with PTR-TOF-MS to analyze the volatile compounds in coffee husks of Coffea arabica with different primary processing treatments in Yunnan	46
Baobab polysaccharides as emulsifiers	45
High protein and high oil emulsions: Phase diagram, stability and interfacial adsorption	45
Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures	45
Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation	45
Volatiles as markers of bioactive components found in Croatian extra virgin olive oils	45
Meta-analysis of the prevalence of Listeria spp. and antibiotic resistant L. monocytogenes isolates from foods in Turkey	45
Preparation and characterization of whey protein isolate nanoparticles in supercritical CO2	45
Identification of lactoferrin-derived peptides as potential inhibitors against the main protease of SARS-CoV-2	45
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	45
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	44
Synthesis and oxidative stability of monoacylglycerols containing polyunsaturated fatty acids by enzymatic glycerolysis in a solvent-free system	44
Effect of inulin, fructo-oligosaccharide, trehalose or maltodextrin (M10 and M30) on the physicochemical and sensory properties of dark compound chocolate	44
In vitro gastrointestinal digestion study and identification of novel angiotensin i-converting enzyme inhibitory peptide from broccoli (brassica oleracea)	44
Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG	44
Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions	44
Enzymatic modification of oat protein concentrate with trans- and protein-glutaminase for increased fibrous structure formation during high-moisture extrusion processing	44
Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial load in chicken breast	44
Changes in isoflavone profile, antioxidant activity, and phenolic contents in Taiwanese and Canadian soybeans during tempeh processing	44
Effects of intermittent drying on physicochemical and morphological quality of rice and endosperm of milled brown rice	44
Botanical origin approach for a better understanding of chemical and nutritional composition of beebread as an important value-added food supplement	44
Common wheat pasta enriched with cereal coffee: Quality and physical and functional properties	43
The main nutritional components in colored rice grains	43
Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties	43
Chemometric analysis of elements content in Algerian spices and aromatic herbs	43
Microbiological safety of traditionally processed fermented foods based on raw milk, the case of Mabisi from Zambia	43
Characteristic lipids and their potential functions generated during the aging process of yak ghee	43
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	43
Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup	43
Effects of phenolic acid grafted chitosan on moisture state and protein properties of vacuum packaged sea bass (Lateolabrax japonicus) during refrigerated storage	43
A newly-isolated Bacillus subtilis BSC35 produces bacteriocin-like inhibitory substance with high potential to control Clostridium perfringens in food	43
Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt	43
Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum	43
Impact of spreading time on flavor quality in Duyun Maojian summer green tea	43
Aggregation of hen egg white proteins with additives during agitation	43
The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage	43
Effect of potential postbiotics derived from food-isolated Lactobacillus parabuchneri on different enterotypes of human gut microbiome	43
In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract	43
Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage	43
Effects of steam explosion pretreatment on the physicochemical properties, phenolic profile and its antioxidant activities of Baphicacanthus cusia (Nees) Bremek. leaves	43
Analysis of aroma characteristics of the aged Shaoxing Huangjiu by a combination of multiple instruments and machine learning	43
Greener extraction of anthocyanins and antioxidant activity from blackberry (Rubus spp) using natural deep eutectic solvents	42
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt	42
Electro-based technologies in food drying - A comprehensive review	42