Food Science and Technology

Article	Citations
Classification of chocolate according to its cocoa percentage by using Terahertz time-domain spectroscopy	42
Effect of increasing vinasse doses, in association with different harvest times, on sweet sorghum production	39
High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State	33
Multivariate Analysis in Food Production: Influence of Nutrition and Thermal Regulation	23
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)	23
Rapid determination of cadmium residues in tomato leaves by Vis-NIR hyperspectral and Synergy interval PLS coupled Monte Carlo method	20
Assessment of consumers’ knowledge about A2 milk: paving the way for the Brazilian market	20
How do the interview environment, sociodemographic aspects and risk perception impact attitudes related to food? A survey in the Midwest of Brazil	18
Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review	18
Protein nutritional supplement with bacuri almonds (Attalea phalerata Mart. Ex Spreng) for vegetarian sports: development, characterization, and shelf life	17
β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods	16
Inhibitory effect of coatings with different polymeric bases on germination and in vitro growth of anthracnose fungus	16
Sweet, nutritious, and diverse fruits: the genetic heritage of Butia odorata palm groves in southern Brazil	16
Evaluation of natural extracts’ antioxidant capacity for controlling fresh sausage oxidation	16
Sensory profile and chemical quality of Merlot aged in barrels of different wood species	15
Unexpected flavors: development of crackers with nonconventional food plants as calcium source using experimental design	15
Antioxidant activity on protein hydrolysate peptide of mudskipper fish (Periophthalmodon schlosseri) using alcalase enzyme	15
Recent progress of starch modification assisted by ultrasonic wave	15
The role of camel milk as a protective factor on rats infected with indomethacin-induced gastric ulcer	15
Passiflora nitida Kunth fruit: Chemical analysis, antioxidant capacity, and cytotoxicity	15
Effects of cold storage and freezing on sheep’s milk	14
Degradation kinetics and stability of bioactive compounds, antioxidant capacity, and color parameters of sugar-free jaboticaba jellies subjected to different preservation methods	14
Cagaita (Eugenia dysenterica) jams with paste and dough textures: physical, chemical, and antioxidant evaluation	14
Evaluation on processing suitability of 17 juice orange varieties planted in three gorges reservoir area of China	14
ERRATUM: Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo	13

New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds	13
Performance, carcass quality and intestinal biometry of feed European quails with seaweed meal (Sargassum sp)	13
Functional activities and applications of Pequi Oil: a systematic review and meta-analysis	13
Identification of the active compounds and their mechanisms of medicinal and edible Heigen based on UHPLC-Q-Exactive Orbitrap MS and network pharmacology	13
Comparison of different DNA preparatory methods for development of a universal direct PCR-RFLP workflow for identification of meat origin in food products	12
Spread developed with peanuts, baru almonds, and ora-pro-nóbis mucilage: chemical, technological, and bioactive characteristics	12
Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise	12
Potential of cocoa powder and dark chocolate in protecting Gram-negative probiotic Escherichia coli Nissle 1917	12
In vitro apoptotic activity of Lablab purpureus (L.) Sweet low-molecular-weight peptides	12
Studies on the highly efficient catalyzation of sesamin to asarinin by phosphotungstic acid	12
A multidimensional sensory approach to natural sweeteners and prebiotic fiber for replacing added sugar in yogurt	12
Scientific Production on Rennet Cheese: Bibliometric Study, Impact, and Trends in the Web of Science Database	11
Chemical components and antifungal and anti-mycotoxigenic (aflatoxin b1 and fumonisin b1) activity of star anise (Illicium verum) essential oils in Yen Bai Province, Vietnam	11
Development and characterization of a nut-based beverage of Brazil nut (Bertholletia excelsa) and macadamia (Macadamia integrifolia)	11
The use of remote sensing, ground survey and the yield mapping system in the conditions of northern Kazakhstan for food production and food security	10
Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt	10
Impact of supplementation with native cerrado fruit oil on the composition of breast milk of lactating Wistar rats	9
Phenotypic and genotypic resistance of Staphylococcus aureus in fresh meats marketed in Pernambuco, Brazil	9
Construction of engineered bifunctional enzymes to improve the production of kaempferol in an in vitro synthetic biosystem	9
Effect of lipoxin A4 methyl ester from arachidonic acid on JAK2/STAT3 pathway after cerebral ischemia-reperfusion injury	9
Mathematical modeling of sunflower seed (Helianthus annuus L.)	9
Scientific overview of Buchada: trends and impact on academic production	9
Physicochemical and sensory analysis of spiced rennet cheese made from frozen goat’s milk	8
Influence of experimental temperatures on drying kinetics of Theobroma speciosum tea flowers	8
Optimization of bioprocesses of Lactiplantibacillus plantarum UFSJP2 with antioxidant activity and its viability in graviola (Annona muricata) sorbet	8
A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli	8
Actions of military veterinary medicine in a food defense context: a study under the perspective of the Brazilian Armed Forces based on American Armed Forces guidelines	8
A new method for preparing the instant quinoa by piecewise gelatinization	7
Meat Quality of Santa Inês Lambs Fed with Different Levels of Forage Cactus: An Integrated Approach	7
Soybean crushing forms by mechanical harvesting and factors affecting the proportions of different forms	7
Characterization of an eco-friendly active packaging film for food with ultraviolet light blocking ability	7
Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation	7
Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour	7
Propolis extract: antioxidant effects and potential implications for human health in sleep	7
Use of vinasse as an additive in corn silage	7
Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets	7
Quickly determination of sesame lignans in sesame oil using a portable near-infrared spectrometer	7
Polysaccharide from Angelica sinensis with medicinal and edible purposes ameliorated NAFLD by the bile acids mediated activation of FXR	7
Diphyllobothriidae cestode parasites of flounders Paralichthys patagonicus (Jordan, 1889) and Xystreurys rasilis (Jordan, 1891) collected off the coast of Rio de Janeiro, Brazil	7
Type I caramel products of fructose with water and their bioactivities	7
Cerrado cashew (Anacardium othonianum Rizz) apple pomace: chemical characterization and optimization of enzyme-assisted extraction of phenolic compounds	7
Quantitive analysis of flavonoids in ainaxiang tablets by high-performance liquid chromatography	7
A quick and simple method of identifying meat: a food inspection tool based on ultraviolet-visible and machine learning	7
Research of rheological characteristics of mayonnaise with different varieties of honey added	7
Microbiological contamination and mycotoxin detection in guarana integument: addressing safety concerns in guarana agro-industrial co-products	7
Fermented salami-type meat sausage with Lacticaseibacillus paracasei and plant extract of rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis)	7
Green-synthesized selenium nanoparticles using garlic extract and their application for rapid detection of salicylic acid in milk	7
Analysis of appearance and active substances of Cordyceps militaris stromata on Antheraea pernyi pupae after optimization	7
A novel chemometric approach for classifying whole fruit juices, reconstituted juices, and nectars	7
Establishment of fingerprints and determination of various ingredients of yanlishuang pills by GC-MS	7

Preparation, characterization, and bioactivities of polysaccharides fractions from sugarcane leaves	6
Study on the effects of different sterilization methods and storage conditions on milk quality	6
Development and characterization of channel catfish (Ictalurus punctatus) fermented salami-type inlaid including inulin as fat replacer	6
Cryoprotective effect of low molecular-mass nitrogen compounds on the myofibrillar protein of the jumbo squid (Dosidicus gigas) muscle	6
Comprehensive evaluation of methylxanthines and phenolic compounds in Bahia’s guarana (Paullinia cupana), Brazil: implications for variety selection and by-product utilization	6
Mechanisation of the primary processing of watermelons without destroying the rind	6
Preparation, characterization and antioxidant activity of polysaccharides copper from Qingzhuan dark tea	6
Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties	6
Effects of ginsenoside Rg1 on HIF-1a, VEGF, and ET-1 expression in mice with chronic intermittent hypoxia and pain	6
Colligative property of cryometry in milk	6
Microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte, Brazil	6
Production of protein bars with Nile tilapia protein concentrate	6
Ultrasound-assisted extraction of a condensed tannin and its application for removal dyes from water	6
Erratum	6
Probiotics-encapsulated soy beverage spheres: Functional and technological characteristics	6
Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation	5
Fast and nondestructive discrimination of fresh tea leaves at different altitudes based on near infrared spectroscopy and various chemometrics methods	5
Differential effects of medium- and long-term high-fat diets on the expression of genes or proteins related to nonalcoholic fatty liver disease in mice	5
Effect of roasted rice bran on the quality characteristics of biscuits developed with cassava starch	5
The effects of sweet potato (Ipomoea batatas L.) extract and stevia extract on the physicochemical characteristics of effervescent granules	5
Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage	5
Determination of icewine lipids by Ultra High Performance Liquid Tandem Chromatography Quadrupole Time-of-Flight Mass Spectrometry	5
Molecular analysis of the Mycobacterium tuberculosis complex in refrigerated raw milk and geospatial distribution in Brazilian small farms	5
Biomanufacturing of food-grade citric acid and comprehensive utilization of its production wastewater	5
Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves	5
A review of insecticidal effect of essential oils on stored grain pests	5
Study on meat color stability of Qinchuan cattle during post-slaughter storage	5
Post-harvest quality of onion bulbs in a controlled environment	5
The anti-oxidative capacity of fermented lemon peel and its inhibitory effects on Lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammatory response and cell apoptosis	5
Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation	5
Preparation of total triterpenoids from Antrodia cinnamomea fermentation mycelium and their in vitro inhibitory effects on hepatocellular carcinoma	5
Protective effect of five-flavor sophora flavescens enteric-coated capsules on inflammatory bowel disease and its molecular mechanism	5
Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties	5
Rheological properties of araçá-boi poles submitted to range irradiation	5
TCM Medicinal Plants Showed Antioxidant Activity, Reduced NO and TNF Production, and Increased IL-10 in LPS-Induced RAW-264.7 Cells	5
Preparation and characterization of PH-responsive polyvinyl alcohol/chitosan/anthocyanin films	5
What do Brazilian consumers know about olive oil, how do they consume it, and what factors influence their choice?	5
Fast and nondestructive discrimination of quality level of Yongchuan Xiuya tea based on near infrared spectroscopy combined with artificial neural network algorithm	5
Structural characterization of a polysaccharide from Lyophyllum decastes with MAPK-mediated immune regulation ability in mice	5
Effect of superfine-grinding on the physicochemical and antioxidant properties of Dendrobium nobile powders	5
Article Evaluation of chemical and sensory composition of banana with cinnamon liqueur: effect of storage process	5
Effect of enzyme types on emulsifying properties of walnut emulsion	4
Technological prospection of aquafaba: a study of patent applications and trends in the food market	4
Preparation and application of carboxymethylated and phosphatised Melaleuca polysaccharide	4
Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)	4
Evaluation of the antifungal capacity of hydroalcoholic extract of pomegranate peel (Punica granatum L) and application as a natural preservative in bread.	4
Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference	4
Liquid–Liquid Equilibria and Vanillin Partitioning in PEG–Sodium Sulfate Aqueous Two-Phase Systems	4
Functional properties of Ganoderma lucidum extract: antimicrobial and antioxidant activities	4
Acerola (Malpighia emarginata) pulp: characterization and stability of anthocyanins under different conditions	4
Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)	4
Green synthesis of selenium nanoparticles using Azadirachta indica leaves extract: evaluation of anthelmintic and biocompatibility potential	4
Effect of calcium on rheological properties of Abelmoschus esculentus (okra) pod polysaccharide and its application in Annona squamosa	4
Physicochemical properties of carrot (Daucus carota L.) milk produce from rotary extraction	4
EMOJIS IN UNDERSTANDING CHILDREN'S FOOD PREFERENCES AND REACTIONS	4
Sensory and instrumental texture profile: a study of wafer-type biscuits from different commercial brands	4
Development of cottonseed-based emulsions for encapsulation of vitamin A	4
Validation study of isoflavone derivatives and simultaneous analysis of Puerariae Flos	4
Use of enzymes in the food industry: a review	4
Knowledge mapping of research on spectral technology in the fruit field using CiteSpace (1981-2021)	4
Composite flour production and assessment of the safety quality of gluten-free bread	4
Coccoloba marginata Benth fruits: a rich source of bioactive compounds	4
Formulation and quality characteristics of macaroni substituted with chickpea and banana flour	4
Rapid prediction of Yongchuan Xiuya tea quality by using near infrared spectroscopy coupled with chemometric methods	4
Goji berry effects on hamburger quality during refrigerated display time	4
Correlation of antioxidant and radical scavenging activity in Hydrangea macrophylla L. extract from various cultivars	4
Metal(loid) concentrations in shark meat commercialized in Brazil: Implications for human health and biological conservation	4
Effect of crude sea grape hydrocolloids extract on the rice starch physicochemical and digestibility properties	4
Mechanical properties of mung beans [Vigna radiata (L.) R. Wilczek] after drying and during hermetic storage	4
Drying kinetics and thermodynamic properties of jabuticaba peel	4
The World of Capers: A Scientometric Analysis	4
An apple leaf disease identification model for safeguarding apple food safety	4
Erratum	4
Comparison of physicochemical properties of three types of bamboo shoot powders	4
Presence of indicator bacteria, Shiga toxin-producing Escherichia coli, and nontuberculous mycobacteria in oregano	4
Isolation and extraction of glansreginin A from walnut meal and its effect on the proliferation of 3T3-L1 cells	4
Manual and automated aeration strategies during storage of sunflower grains in silos	3
Penicillium fermentation combined with enzyme treatment to enhance the release of phenolic acids from wheat bran	3
Optimization of the extraction of bioactive compounds from Pouzolzia zeylanica using Box-Behnken experimental design and application in the preparation of mixed juice	3
A new way to expand the application of starch and tung oil: tung oil anhydride modified starch	3

Microencapsulation by spray drying of the Lactobacillus plantarum P2 for potential application as a probiotic	3
Erratum	3
Investigation of the internal quality of ‘Palmer’ and ‘Tommy Atkins’ mangoes by near-infrared spectroscopy	3
Tea-making technology by using quinoa raw materials	3
Erratum	3
Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity	3
Does land use history have an influence on soil quality? A case study with agricultural lands of Rodh Mulazai, Pishin, Balochistan Pakistan	3
Juglans regia and Carya illinoinensis: safety, chemical composition, and preference	3
Quality characteristics of gluten-free muffins fortified with watermelon rind powder	3
Optimization of ultrasound-assisted extraction conditions for extraction of bioactive compounds from purple carrot (Daucus carota L.) using response surface methodology	3
Whey as an Additive in Maize Silage	3
Split batch and coculture fermentation to regulate the organic acids and flavor profile of fruit wine-a case study of Prunus mume Sieb. et Zucc (greengage) wine	3
NIX quality control colorimeter can evaluate color of yerba mate	3
Pomegranate punicalagin inhibits the foam cells formation in Raw264.7 macrophages	3
Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk	3
Effect of the drying air conditions on the drying rate and milling quality of a long-grain rice variety	3
Effects of microbial preparation on production performance and rumen microbial communities of goat	3
Tablets containing açaí (Euterpe spp.) dried extract for dietary supplementation: A study of functional properties	3
Effects of Cirsium setidens extract on gene expression related to apoptosis induction and metastasis inhibition in human breast cancer	3
Fermentation box cleaning can impair cacao seed fermentation	3
Performance of chitosan/γ-polyglutamic acid/curcumin edible coating and application in fresh beef preservation	3
Effect of environmental factors on the polysaccharide content of Dendrobium officinale	3
Research Progress on the effect of Bacillus on flavor substances of Maotai flavor Baijiu	3
Nutritional and antioxidant characterization of açaí (Euterpe oleracea Mart.) seed flour as a sustainable functional ingredient	3
Zero-lactose sherbet with honey: Sensory analysis and economic viability	3
Development of sheep-based jerky beef analog	3
Microbiological assessment of a hospital kitchen before and after Good Manufacturing Practices’ intervention	3
Effect of physical characteristics of coffee grain (Coffea arabica L.) cultivated in Temascaltepec, state of Mexico, on the roasting process	3
Biological, physicochemical and antibacterial properties of pure honey harvested at the municipality of Seraïdi (Annaba, north east of Algeria)	3
Rocket production using organo-mineral fertilizers as a phosphorus source and plant growth-promoting bacteria	3
Expression of sclerostin and bone morphogenetic protein-7 (BMP-7) in serum of patients with chronic kidney disease-mineral and bone disorder (CKD-MBD) and their correlation with calcium and phosphorus	3
Physicochemical and sensory characterization of okara obtained by two different processes and the study of its use as breaded food	3
Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications	3
Analysis of microbial and metabolic diversity in Jiangshui from Northwest China	3
Optimizing the production of wheat beer by recycling the yeast biomass: perspective for cost reduction with quality maintenance	3
Study of the microstructure-property-processing relationship in five potato (Solanum tuberosum) varieties during the frying process based on an automatic classification system using convolutional neur	3
Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms	3
Study of the drying kinetics of black mulberry (Morus nigra L.) leaves	3
Effects of variety on quality and taste of spontaneous fermented dried radish	3
Nutritional prospects of some wild edible medicinal plants of District Harnai Balochistan, Pakistan	3
Production of protein-enriched bread through the incorporation of the black soldier fly (Hermetia illucens) larvae	3
Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis	3
Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer	3
LncRNAs 60248.51 and 9826.1 are identified as potential regulators of endometrial receptivity in Tibetan Northwest Cashmere goats	3
Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation	3
Finding wholegrain pasta quality: what are the challenges and opportunities?	3
Ability of Escherichia coli to form biofilm in tomato fruits (Solanum lycopersicum L.)	3
Survival of Acinetobacter spp. isolated from food to simulated gastrointestinal conditions	3
Modelling of inactivation of microorganisms in the process of sterilization using high pressure supercritical fluids	3
Diagnosis of the impact of Covid-19 on artisanal cheese production in the semi-arid region of Brazil	3
Identification of foods in the breakfast and determination of nutritional facts using deep convolution neural networks	3
Antimicrobial activity of oridonin	3
Gluten contamination in oat varieties and gluten-free oat-only products from them	3
Influence of the addition of strawberry guava (Psidium cattleianum) pulp on the content of bioactive compounds in kombuchas with yerba mate (Ilex paraguariensis)	2
Study on the relationship between raw material characteristics of soybean protein concentrate and textured vegetable protein quality	2
Evaluation of maturity and moisture content in fresh jujube using fractal theory and tissue images	2
Breakfast cereals enriched with whey protein: Sensory and nutritional impacts	2
Effect of white lion goose serum on gastric cancer cells	2
Distribution and health risk evaluation of heavy metal lead in the main production area of rice in Heilongjiang Province	2
Quality of native goat's milk from a multivariate perspective	2
Dimensionality reduction of variables in animal nutrition studies: an approach using discriminant analysis	2
Composition of fatty acids by gas chromatography, physicochemical, sensory quality, and index of quality tapioca lipids enriched with okara	2
Relationship between the rheological parameters, Alveograph elasticity index, and Farinograph stability in the assessment of wheat quality	2
Socioeconomic analysis of bioproducts derived from babassu nut breakers pyrolysis in legal amazonia communities	2
Effect of maltodextrin concentration and temperature process on physicochemical characteristics of instant lemon (Citrus limon l) powder minute using crystallization machine	2
Nematodes and acanthocephalans of hygienic-sanitary importance parasitizing Hyporthodus niveatus (Valenciennes, 1828) (Actinopterygii) collected from fish markets of the municipality of Niterói, RJ, B	2
Effect of age and sexual condition on the fatty acid profile of intramuscular fat of cattle finished in feedlot	2
Analysis of physicochemical components and antioxidants of four kinds of Guizhou honey	2
Necessity of Log(1/R) and Kubelka-Munk transformation in chemometrics analysis to predict white rice flour adulteration in brown rice flour using visible-near-infrared spectroscopy	2
Bioactive compounds in pinhão and potential applications in dairy products: A review	2
Advances in the study of key genes and transcription factors regulating the mevalonate synthesis pathway in Edible and medicinal plants	2
Comparison of pulse electric field, microwave and ultrasonic pretreatment prior to black rice extraction on antioxidant and sirtuin1 enzyme stimulating activities	2
Bioactive compounds and pollen profile of honeys from northern Minas Gerais, Brazil	2
Comparative analysis of the secondary metabolites of Dendrobium officinale from different growing origins by UPLC-Q/TOF-MS	2
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study	2
Preparation of pickering emulsion of cinnamon essential oil using soybean protein isolate-chitosan particles as stabilizers	2
Powdered leaves of ora-pro-nóbis (Pereskia aculeata): An emerging source of proteins, phytochemicals, bioactive compounds, and antioxidants	2
Quality evaluation of table eggs under different rearing systems in China	2
Use of Moringa oleifera Lam. seeds and their technological functions: a review	2
Extraction and characterization of collagen from the skin of Pterygoplichthys spp. (armored catfish) from Chiapas	2
Physico-chemical and microbiological evaluation of artisanal cheeses made from cow’s milk in the agreste region of Paraíba state	2
Effect of grape seed extract on the quality of local meat product (basturma) during storage	2
Productive performance, egg quality and the morphometry of the organs of Japanese quails (Cotournix cotournix japônica) kept at different temperatures	2
Trypanorhyncha cestode larvae of hygienic-sanitary importance parasitizing Lobotes surinamensis (Actinopterygii) obtained from fish markets in the state of Rio de Janeiro, Brazil	2
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera	2
Meat quality of Santa Inês sheep fed forage palm (Opuntia ficus-indica, Mill) and water restriction	2
Characterization of the volatile compound profile of artisanal Minas cheese from different regions	2
ERRATUM: Honey consumer in Rio de Janeiro	2
Effects of increasing dietary sodium selenite and selenium yeast levels on growth performance, meat quality and muscle anti-oxidative capacity of broilers	2
Effects of different dehydration methods on the color, nutritional, and functional characteristics of okara	2
Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage	2
Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality	2
Nutritional and bioactive potential of Theobroma subincanum Mart.: a promising Amazonian fruit for the food industry	2
Optimization of total polyphenol extraction and flavonoid screening by mass spectrometry in mango (Mangifera indica L.) waste from Peru	2
Box–Behnken design to determine optimal fermentation conditions for apple-fortified mulberry wine using Saccharomyces bayanus	2