LWT-Food Science and Technology

Papers
(The TQCC of LWT-Food Science and Technology is 15. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
ArticleCitations
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate129
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice121
Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion106
Lycopene in human health106
An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities95
Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging93
Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics92
Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review88
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation87
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate87
Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry84
Green synthesis of ZnO nanoparticles using loquat seed extract; Biological functions and photocatalytic degradation properties83
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS82
Plant-based proteins and their multifaceted industrial applications82
Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose78
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods75
Novel antimicrobial packaging film based on porous poly(lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil75
Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper73
Effects of collagen and casein with phenolic compounds interactions on protein in vitro digestion and antioxidation72
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS69
Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes69
Structure and properties of chitosan films: Effect of the type of solvent acid69
Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging68
Microwave-assisted extraction of carotenoids from carrot juice processing waste using flaxseed oil as a solvent68
Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit66
Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility65
The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables65
Effect of starch film containing thyme essential oil microcapsules on physicochemical activity of mango65
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages65
Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour64
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum63
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad63
Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins63
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration63
Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea62
Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode62
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté62
Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace62
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber61
Development of novel plant-based milk based on chickpea and coconut60
Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis60
Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves59
Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach59
Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma59
Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties59
Palatable functional cucumber juices supplemented with polyphenols-rich herbal extracts58
Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride58
Green synthesis of zinc oxide nanoparticles using Citrus sinensis peel extract and application to strawberry preservation: A comparison study58
Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein57
Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles57
Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage57
Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties56
Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products56
Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger56
Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes55
Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes55
Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material55
Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences54
Development of polylactic acid/ZnO composite membranes prepared by ultrasonication and electrospinning for food packaging54
Green extraction of phenolic compounds from foxtail millet bran by ultrasonic-assisted deep eutectic solvent extraction: Optimization, comparison and bioactivities54
Determination of pesticide residues in selected citrus fruits and vegetables cultivated in the Jordan Valley54
Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: Fabrication, characterization, and in vitro release property54
Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method54
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates54
Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract54
Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi54
High-pressure treatments for better quality clean-label juices and beverages: Overview and advances54
Effect of extrusion processing on the microstructure and in vitro digestibility of broken rice54
Citric acid as crosslinking agent in starch/xanthan gum hydrogels produced by extrusion and thermopressing54
Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes54
Simultaneous determination of goat milk adulteration with cow milk and their fat and protein contents using NIR spectroscopy and PLS algorithms53
Current trends in applications of enzymatic interesterification of fats and oils: A review53
Biscuit baking: A review53
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals53
Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples53
Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization53
Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy52
Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents52
Preparation and characterization of chitosan-coated nanostructured lipid carriers (CH-NLC) containing cinnamon essential oil for enriching milk and anti-oxidant activity51
Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat51
Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber51
Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion51
Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates51
Rapid freezing using atomized liquid nitrogen spray followed by frozen storage below glass transition temperature for Cordyceps sinensis preservation: Quality attributes and storage stability51
The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions51
Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments51
Tuning structure and properties of gelatin edible films through pullulan dialdehyde crosslinking51
Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks51
Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties51
Alginate-Persian Gum-Prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice51
Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage51
Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins50
Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent50
Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles50
Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles50
Fabrication and characterization of zein/tea saponin composite nanoparticles as delivery vehicles of lutein50
Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials50
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality50
Effect of fatty acids on the flavor formation of fish sauce49
Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms49
Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)49
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation49
Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction49
Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques48
Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects48
Curcumin-loaded electrospun nonwoven as a colorimetric indicator for volatile amines48
Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations48
Physicochemical and digestibility characterisation of maize starch–caffeic acid complexes48
Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process48
Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system48
Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides48
Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste48
Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese47
Analysis of the synergistic antifungal mechanism of eugenol and citral47
Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety47
Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes47
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans47
Electrospinning of double-layer chitosan-flaxseed mucilage nanofibers for sustained release of Ziziphora clinopodioides essential oil and sesame oil47
Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo47
3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during 47
Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi47
Development and characterization of intelligent cellulose acetate-based films using red cabbage extract for visual detection of volatile bases47
Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology47
Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters46
Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments46
Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat46
Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application46
The application of emerging non-thermal technologies for the modification of cereal starches46
The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens46
Formulation of choline chloride/ascorbic acid natural deep eutectic solvent: Characterization, solubilization capacity and antioxidant property46
Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion45
Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfa45
In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase45
Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material45
Ultrasound as a pre-treatment for extraction of bioactive compounds and food safety: A review45
Recent advances in applications of ozone in the cereal industry45
Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread45
Nitrite sources for cured meat products45
Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates45
Microencapsulation of curcumin by spray drying and freeze drying45
Use of modified atmosphere packaging combined with essential oils for prolonging post-harvest shelf life of mango (cv. Banganapalli and cv. Totapuri)45
Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)44
Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances44
Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid44
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours44
Insight into antibacterial mechanism of polysaccharides: A review44
Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review44
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics44
Relationship between the emulsifying properties and formation time of rice bran protein fibrils44
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets44
Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread43
Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation43
Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles43
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?43
Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork43
Preparation and characterization of whey protein isolate/polydextrose-based nanocomposite film incorporated with cellulose nanofiber and L. plantarum: A new probiotic active packaging system43
Effect of protein types on structure and digestibility of starch-protein-lipids complexes43
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability43
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.43
A novel bacteriocin from Lactobacillus salivarius against Staphylococcus aureus: Isolation, purification, identification, antibacterial and antibiofilm activity43
A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry43
Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose43
Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm43
Influence of κ-carrageenan on the rheological behaviour of a model cake flour system42
Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties42
Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics42
Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum42
HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage42
Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate42
Effect of extraction condition on the antioxidant, antiglycation and α-amylase inhibitory activities of Opuntia macrorhiza fruit peels polysaccharides42
Molecular and emulsifying properties of arachin and conarachin of peanut protein isolate from ultrasound-assisted extraction42
Flavor profile of dried shrimp at different processing stages42
The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage42
Partial characterization and antioxidant activity of exopolysaccharides produced by Lactobacillus plantarum CNPC00342
Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.)42
Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment42
Lactobacillus acidophilus loaded pickering double emulsion with enhanced viability and colon-adhesion efficiency41
New concept of fortified yogurt formulation with encapsulated carrot waste extract41
Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin41
Physicochemical and functional properties of proteins isolated from local beans of Turkey41
Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize41
Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method41
Extraction, structural characterization and antioxidant activity of turmeric polysaccharides41
Isolation of lactic acid bacteria from kimchi and screening of Lactobacillus sakei ADM14 with anti-adipogenic effect and potential probiotic properties41
Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein41
Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology41
The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins41
Preparation and characterization of Eucommia ulmoides seed oil O/W nanoemulsion by dynamic high-pressure microfluidization41
Novel ACE inhibitory, antioxidant and α-glucosidase inhibitory peptides identified from fermented rubing cheese through peptidomic and molecular docking41
Evaluation of probiotic carboxymethyl cellulose-sodium caseinate films and their application in extending shelf life quality of fresh trout fillets41
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds41
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type 41
Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine41
Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties41
Combination of essential oils in dairy products: A review of their functions and potential benefits40
LF-NMR intelligent evaluation of rheology and printability for 3D printing of cookie dough pretreated by microwave40
Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods40
Identification of the DPPH radical scavenging reaction adducts of ferulic acid and sinapic acid and their structure-antioxidant activity relationship40
Identification and molecular docking of antioxidant peptides from hemp seed protein hydrolysates40
Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde40
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage40
Some probiotic potential of Weissella confusa MD1 and Weissella cibaria MD2 isolated from fermented batter40
The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread40
Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides40
Bioactive compounds and antioxidant capacity of grape pomace flours40
Separation, structural characteristics and biological activity of lactic acid bacteria exopolysaccharides separated by aqueous two-phase system40
Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice40
Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis40
Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients40
Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues40
Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride40
The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes40
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality40
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations39
Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’39
Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace39
Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle39
Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability39
Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon39
Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation39
Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics39
Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit39
Essential oils content, composition and antioxidant activity of lemon balm, mint and sweet basil from Serbia39
Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage39
Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices39
The potential correlation between microbial communities and flavors in traditional fermented sour meat38
Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)38
Bioactivity and safety of whey peptides38
Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads38
Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction38
Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders38
Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design38
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread38
Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay38
Quantitative prediction and visualization of key physical and chemical components in black tea fermentation using hyperspectral imaging38
Enzymatic modification of rice bran protein: Impact on structural, antioxidant and functional properties38
Bio-control activity of Pichia anomala supplemented with chitosan against Penicillium expansum in postharvest grapes and its possible inhibition mechanism38
Ferulic acid production from brewery spent grains, an agro-industrial waste38
3D printing of protein-based composite fruit and vegetable gel system38
Inhibition mechanism of cardamom essential oil on methicillin-resistant Staphylococcus aureus biofilm38
Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA38
Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate38
Glycosylation fish gelatin with gum Arabic: Functional and structural properties37
Characterization and production of novel antioxidative peptides derived from fermented goat milk by L. fermentum37
Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity37
Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder37
Physical and oxidative stability of food emulsions prepared with pea protein fractions37
Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism37
FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation37
Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment37
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