Food Science and Technology

Article	Citations
Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties	64
Study on novel fluorescent carbon nanomaterials in food analysis	46
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice	36
Chlorella vulgaris, a microalgae important to be used in Biotechnology: a review	34
Food safety knowledge, attitudes and practices of street food vendors in Jashore region, Bangladesh	33
Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products	33
Consumer awareness of food antioxidants. Synthetic vs. Natural	32
Antibacterial activity of essential oils encapsulated in chitosan nanoparticles	30
Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives	29
Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey	28
A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology	24
Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts	23
In vitro anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates	22
Hypoglycemic effect of okra aqueous extract on streptozotocin-induced diabetic rats	22
Healthy chocolate enriched with probiotics: a review	21
Flaxseed protein: extraction, functionalities and applications	21
Total phenolic acids and flavonoid contents determination in Yemeni honey of various floral sources: Folin-Ciocalteu and spectrophotometric approach	21
Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry	21
Molecular characterization of yeasts isolated from traditional Turkish cheeses	20
Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars	20
Determination of physical and chemical properties of kombucha teas prepared with different herbal teas	20
Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil	20
Evaluation of food safety problems based on the fuzzy comprehensive analysis method	20
Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions	20
Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing	20

Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves	19
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt	19
Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk	19
In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey	18
Oxalate-rich foods	18
Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey	18
Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes	18
Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage	18
Prediction of total phenolics, anthocyanins and antioxidant capacity of blackberry (Rubus sp.), blueberry (Vaccinium sp.) and jaboticaba (Plinia cauliflora (Mart.) Kausel) skin using colorimetric para	17
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application	17
Study on food preservation materials based on nano-particle reagents	17
Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee	17
Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products	17
Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra	17
Risk perception related to food	17
Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit	17
Smart film of jackfruit seed starch as a potential indicator of fish freshness	17
Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage	17
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents	17
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS	17
Study on the sensory acceptance and check all that apply of mixed juices in distinct Brazilian regions	16
The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder	16
Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt start	16
Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics	16
Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST	16
Response surface optimization of polysaccharide extraction from Galla Chinensis and determination of its antioxidant activity in vitro	16
Effect of γ-irradiation on the physicochemical and functional properties of rice protein	15
Monitoring and health risk assessment of selected trace metals in wheat rice and soil samples	15
Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee	15
Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties	15
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films	15
Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage	15
Ameliorative effects of fenugreek (Trigonella foenum-graecum) seed on type 2 diabetes	15
Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides	15
Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology	14
Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses	14
Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades	14
Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market	14
Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour	14
Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity	14
Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products	14
Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells	14
Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties	14
A new polysaccharide isolated from Dendrobium offcinale, stimulates aquaporin-3 expression in human keratinocytes	14
Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients	14
Properties and characterization of biodegradable films obtained from different starch sources	14
Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality	14
Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes	14
Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation	14
Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity	13

Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation	13
Exogenous melatonin treatment in the postharvest storage of pitaya fruits delays senescence and regulates reactive oxygen species metabolism	13
Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality	13
Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits	13
Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.	13
Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage	13
Development of fresh and dried noodle products with high resistant starch content from banana flour	13
Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese	13
Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils	13
Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus	13
Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities	13
Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID	13
How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay	12
On probiotic yeasts in food development: Saccharomyces boulardii, a trend	12
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt	12
The review of food safety inspection system based on artificial intelligence, image processing, and robotic	12
Qualitative properties of cookies enriched with berries pomace	12
Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini	12
Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei	12
The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C	12
Application of nuclear magnetic resonance in food analysis	12
Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)	12
Obesity-associated Pathways of Anthocyanins	12
Vegetable oils in emulsified meat products: a new strategy to replace animal fat	12
Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile	12
Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt	12
Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream	11
Bioactive and Functional properties of gelatin peptide fractions obtained from sea bass (Dicentrarchus labrax) skin	11
Extraction of starch from Hass avocado seeds for the preparation of biofilms	11
Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses	11
Isolation, characterization, and antimicrobial evaluation of bacteriocin produced by lactic acid bacteria against Erwinia carotovora	11
Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria	11
Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties	11
Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery	11
Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology	11
Changes in structural and chemical composition of insoluble dietary fibers bound phenolic complexes from grape pomace by alkaline hydrolysis treatment	11
Determination of malathion, chlorpyrifos, λ-cyhalothrin and arsenic in rice	11
Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity	11
Effect of lemon essential oil-enriched coating on the postharvest storage quality of citrus fruits	11
The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality	11
Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing	11
Advances in dry hopping for industrial brewing: a review	11
Effects of melatonin treatment on the physiological quality and cell wall metabolites in kiwifruit	11
The effects of different beehives on propolis production and quality	11
Transesterification synthesis of high-yield biodiesel from black soldier fly larvae by using the combination of Lipase Eversa Transform 2.0 and Lipase SMG1	10
Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity	10
Selected lactobacilli strains inhibit inflammation in LPS-induced RAW264.7 macrophages by suppressing the TLR4-mediated NF-κB and MAPKs activation	10
Pickering emulsions stabilized by polysaccharides particles and their applications: a review	10
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam	10
Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation	10
Protective effect of sesame (sesamum indicum) seed oil against hypercholesterolemic in sprague-dawley male rats	10
Identification of pesticide residues on black tea by fluorescence hyperspectral technology combined with machine learning	10
Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties	10
Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches	10
Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit	10
Kombucha fermentation using commercial kombucha pellicle and culture broth as starter	10
A pineapple flavor imitation by the note method	10
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts	10
Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods	10
Technological applications and color stability of carotenoids extracted from selected Amazonian fruits	10
Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate	10
Chemical constituents and bioactivities of Rosa roxburghii: a systematic review	10
Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters	10
Evaluation of different extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of the pomelo flavedo extract from Da Xanh (Citrus maxima [burm] merr.) variety	10
Determination of total phenolic compounds in plant extracts via Folin-Ciocalteu’s method adapted to the usage of digital images	10
Antimicrobial activity of Rhus Coriaria L. and Salvia Urmiensis bunge against some food-borne pathogens and identification of active components using molecular networking and docking analyses	10
Effect of oil type and batter ingredients on the properties of deep-frying flakes	10
Development of technology for bakery products	9
Structure of prodigiosin from Serratia marcescens NJZT-1 and its cytotoxicity on TSC2-null cells	9
Extraction, physiological function and application of soluble dietary fiber from edible fungi: a review	9
Phytochemicals and antioxidant activities of twelve edible wild plants from Eastern Anatolia, Turkey	9
Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest	9
Effect of dihydroferulic acid obtained from fermented rice bran extract on neuroprotection and behavioral recovery in an ischemic rat model	9
Dietary risk assessment of fluoride, lead, chromium, and cadmium through consumption of Tieguanyin tea and white tea	9
Cashew nut-based beverage: development, characteristics and stability during refrigerated storage	9
Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies	9
Health promoting effects of fermented foods against cancer: an updated concise review	9
Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements	9
Determination of 31 pesticide residues in wolfberry by LC-MS/MS and dietary risk assessment of wolfberry consumption	9
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms	9

The composition, pharmacological and economic importance of essential oil of Litsea cubeba (Lour.) Pers	9
Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang	9
Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit	9
Identification and molecular docking of two novel peptides with xanthine oxidase inhibitory activity from Auxis thazard	9
Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves	9
Correlation between antioxidant activity and anti-wrinkle effect of ethanol extracts of Sanguisorba Officinalis L.	9
Mucuna pruriens fiber: nutritional, functional and biological properties	9
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions	8
Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)	8
Recent advances in edible bird's nests and edible bird's nest hydrolysates	8
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia	8
Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder	8
Technological properties of gluten-free biscuits from sorghum flour granifero (Sorghum bicolor (L.) Moench)	8
Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells	8
Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens	8
Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios	8
Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit	8
Effects of ultrasound frequency and process variables of modified ultrasound-assisted extraction on the extraction of anthocyanin from strawberry fruit	8
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn.	8
Determination of the antioxidant and mineral contents of raspberry varieties	8
Use of products of vegetable origin and waste from hortofruticulture for alternative culture media	8
The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract	8
Use of enzymes in the food industry: a review	8
Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants	8
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)	8
Chemical constituents and nutritional health functions of Dendrobium nobile: a review	8
Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules	8
Sources of polyunsaturated fatty acids from oilseeds in dairy cows diets can alter yield of and fatty acid profile in milk	8
Enrichment of fishburgers with proteins from surimi washing water	8
Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder	8
Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects	8
Sugar derived from genetically modified sugarcane	8
A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view	8
Gross composition of raw camel’s milk produced in Turkey	8
Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration	8
Promoting effects of 6-Gingerol on probiotic adhesion to colonic epithelial cells	8
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water	8
Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties	8
Study on the influence of region of interest on the detection of total sugar content in apple using hyperspectral imaging technology	8
Wheat germ oil: a comprehensive review	8
Employing artificial neural networks and fluorescence spectrum for food vegetable oils identification	8
Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia	8
HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods	8
Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production	8
Row orientation effects on chemical composition and aromatic profile of Syrah winter wines	8
Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.)	8
Value-added effects of using aromatic plants in foods and human therapy	8
Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage	8
Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage	8
Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey	8
Antioxidant and prooxidant activities of phenolic acids commonly existed in vegetables and their relationship with structures	8
Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components	8
Changes in chemical composition of germinated leguminous under abiotic stress conditions	8
The phytochemical profiles for walnuts (J. regia and J. sigillata) from China with protected geographical indications	8
Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization	8
Probiotic characterization of a commercial starter culture used in the fermentation of sausages	8
Aflatoxin M1: biological decontamination methods in milk and cheese	8
The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview	8
Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells	8
Effects of Covid-19 pandemic on agri-food production and farmers	8
Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen	8
The lipid source can modify saturated and unsaturated fatty acids profile of meat of lambs	8
Differences in the analysis of the quality indexes and characteristic amino acids of the different grades of Wuyi Shuixian (Camellia sinensis) tea	8
An overview of mycotoxins, their pathogenic effects, foods where they are found and their diagnostic biomarkers	8
Antioxidant-rich Clitoria ternatea L. flower and its benefits in improving murine reproductive performance	7
Methods for gas permeability measurement in edible films for fruits and vegetables: a review	7
Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars	7
Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability	7
Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.).	7
Performance of sesame straw cellulose, hemicellulose, and lignin biochars as adsorbents in removing benzo(a)pyrene from edible oil	7
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing	7
Evaluation of residues of β-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone e pyrimidine in raw milk	7
A novel process to separate the eggshell membranes and eggshells via flash evaporation	7
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin	7
Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage	7
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction	7
Highly selective enrichment of aflatoxin B1 from edible oil using polydopamine-modified magnetic nanomaterials	7
Optimization of the inulin aqueous extraction process from the açaí (Euterpe oleracea, Mart.) seed	7
Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant propert	7
Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.)	7
Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebioti	7
Polygonatum sibiricum polysaccharide inhibits IL-1β-induced inflammation in human chondrocytes	7
Rapid identification of green tea varieties based on FT-NIR spectroscopy and LDA/QR	7
Effects of subcritical water extraction and cultivar geographical location on the phenolic compounds and antioxidant capacity of Quebranta (Vitis vinifera) grape seeds from the Peruvian pisco industry	7
Study on the antioxidant activity of β-sitosterol and stigmasterol from Sacha Inchi oil and Prinsepia oil added to walnut oil	7
Physicochemical, bioactive properties and antioxidant of Apis mellifera L. honey from western Paraná, Southern Brazil	7
Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables	7
Nutritional evaluation of whey protein hydrolysate: chemical composition, peptide profile, and osmolarity	7
Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage	7
Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats	7
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil	7
Correlation of the free radical and antioxidant activities of Eriobotrya Japonica Lindl. with phenolic and flavonoid contents	7
Optimization of microwave-assisted extraction and the effect of microencapsulation on mangosteen (Garcinia mangostana L.) rind extract	7
Composition of spontaneous black garlic fermentation in a water bath	7
Comparison of multispectral modeling of physiochemical attributes of greengage: Brix and pH values	7