Acta Alimentaria

Article	Citations
CONVENTIONAL EXTRACTION OF BETALAIN COMPOUNDS FROM BEETROOT PEELS WITH AQUEOUS ETHANOL SOLVENT	21
Nanotechnology in Food Systems: A Review	18
Comparison of Antibacterial and Antifungal Effects of Different Varieties of Honey and Propolis Samples	18
Rye: Current state and future trends in research and applications	16
Recent developments and knowledge in pseudocereals including technological aspects	15
Pharmacological properties of edible Asparagus acutifolius and Asparagus officinalis collected from North Iraq and Turkey (Hatay)	13
Drying of citrus grandis (pomelo) fruit juice using block freeze concentration and spray drying	11
Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia	7
EVALUATION OF XYLANASE PRODUCTION FROM FILAMENTOUS FUNGI WITH DIFFERENT LIFESTYLES	7
Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues	6
Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines	6
Microencapsulation of Olive Leaf Extract by Spray Drying	6
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage	6
Cyclodextrin in starchy foods	6
The content of coumarin in the commercial samples of cinnamon bark and cinnamon-containing dietary supplements available on the Serbian market	5
Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii	5
STUDY OF CHITINASE AND CHITINOLYTIC ACTIVITY OF LACTOBACILLUS STRAINS	5
The relationship between the motivators and barriers of health behaviour and consumer attitudes towards functional food	5
Impact of nitrogen topdressing on the quality parameters of winter wheat (Triticum aestivum L.) yield	5
Modelling and optimisation of chitosan anchored titanium dioxide nano-adsorbent for dairy industry effluent treatment	5
Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs	4
Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials	4
Molecular typing of foodborne coagulase-positive Staphylococcus isolates identified by MALDI-TOF MS	4
Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey	4
Social media and unhealthy food nexus: Evidence from Saudi Arabia	4

Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols	4
A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10	4
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil	4
INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING	4
The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema	3
Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero	3
Preparation of red and grey elemental selenium for food fortification	3
Enhanced heat resistance of Listeria innocua as a surrogate of Listeria monocytogenes after sublethal heat treatment	3
Comparative study of the impacts of conventional freezing and dehydrofreezing on apple fruit quality during storage	3
The application of oleogels in food products: Classification, preparation, and characterisation	3
Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage	3
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	3
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	3
Molecular Identification and Characterisation of Aspergillus Flavus Isolates Originating from Serbian Wheat Grains	3
Multiresidue method for the simultaneous analysis of antibiotics and mycotoxins in feeds by ultra-high performance liquid chromatography coupled to tandem mass spectrometry	3
Effect of salt and temperature on the growth of Escherichia coli PSII	3
Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding	3
Residues of antibiotics in raw honeys from different apiaries of Northern India and evaluation of human health risks	3
The effect of black rot on grape berry composition	2
Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree	2
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles	2
Health Promotion by Adequate Water Intake and Assessment of Beverages Consumption Among University Students	2
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	2
Prediction of banana quality during storage by brown area	2
Effect of nitrogen fertiliser on the rate of lipid peroxidation of different maize hybrids in a long-term multifactorial experiment	2
Application of ethylene for ripening of 1-MCP treated pear after cold storage	2
Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour	2
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	2
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	2
Analysis of the target group of lactose-free functional foods for product development	2
Effects of Chia Seed Levels on Quality and Bio-Functional Profile of Stirred Yoghurt	2
Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions	2
2,4-EPIBRASSIONOLIDE ACTIVATES PRIMING RESISTANCE AGAINST RHIZOPUS STOLONIFER INFECTION IN PEACH FRUIT	2
Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms	2
In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese	2
Corrigendum: Analysis of the target group of lactose-free functional foods for product development	2
Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil	2
Effect of Ca(NO3)2 coating on chemical and mechanical properties and bruise susceptibility of Golden Delicious and Red Delicious apples during storage	2
The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines	2
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	2
EFFECT OF DIFFERENT ECOLOGICAL CONDITIONS ON CONTENT OF PHYTONUTRIENTS IN INDUSTRIAL TOMATOES	2
BIOTECHNOLOGICAL POTENTIAL OF PSEUDOKIRCHNERIELLA SUBCAPITATA, SCENEDESMUS SPINOSUS, AND SCENEDESMUS ACUMINATUS	2
Identification of ovine-associated staphylococci by MALDI-TOF mass spectrometry	2
High-performance liquid chromatographic (HPLC) analysis of a crossbred brown rice variety (UKMRC-9) shows high GABA content	2
AN ENZYME-ENHANCED EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE AND THEIR THERMAL DEGRADATION KINETICS	2
A probiotic supplement, Lactobacillus rhamnosus GG, and kefir separately can improve mood and exhibit potential anti-depressant-like activities in mice	2
Bioactive lipids, antibacterial, hypoglycaemic, and antioxidant potentials of immature and mature Vicia faba L. seeds cultivated in tunisia	1
Biodiversity of Zygosaccharomyces species in food systems	1
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	1
Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying	1

Development and characterisation of functional cultured buttermilk fortified with flaxseed	1
Production of plant protection agents in medium containing waste glycerol by Streptomyces hygroscopicus: Bioprocess analysis	1
Comprehensive Chemical Characterisation of Durio Zibethinus	1
Effect of newly developed interspecific hybrid rootstocks on mineral nutrient composition and fruit quality in tomato (Solanum lycopersicum L.)	1
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	1
Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes	1
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	1
ENCAPSULATION OF BARBERRY FRUIT EXTRACTS BY SPRAY DRYING AND LIPOSOME ENTRAPMENT	1
Effect of grafting and growing media on the chosen fruit quality compounds and sensory parameters of sweet pepper (Capsicum annuum L.)	1
Influence of medium chain fatty acids on some botrytised wine-related yeast species and on spontaneous refermentation of Tokaj essence	1
Human breast milk, infant formula, and follow-up milks comparison by electronic tongue	1
Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea	1
Optimisation of ultrasound-assisted extraction of carotenoids and antioxidant activity from Citrus reticulata Blanco peels (Wilking mandarin)	1
Cloning, expression, and biochemical characterisation of a novel endomannanase from Thermobifida alba	1
Stability, nutritional composition, and antioxidant properties of surfactant-assisted enzymatically extracted tiger nut milk	1
Impact of the first COVID–19 lockdown on the lifestyle of elementary school children	1
Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam	1
UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA	1
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	1
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	1
HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies	1
Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota	1
Solid state fermentation improves the quality of soy-cassava diet	1
Effect of selenium enriched wheat substrate on the nutritional and antioxidant properties of Pleurotus spp.	1
Inhibitory effect of oleanolic acid on non-enzymatic glycation and glycometabolism in insulin resistant HepG2 cells	1
Searching for Antagonistic Activity of Bacterial Isolates Derived from Food Processing Environments on Some Food-Borne Pathogenic Bacteria	1
Impact of Lactobacillus cultures on production of B-vitamins, organic acids and biotransformation of soy isoflavones	1
Optimisation of edible coating conditions using statistical Response Surface Methodology for shelf life extension of fresh-cut guava	1
Antibacterial efficacy of ethyl pyruvate treatment against Escherichia coli O157:H7 and Salmonella Typhimurium on cherry tomatoes	1
Valorisation of whey for fermented beverage production using functional starter yeast	1
The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage	1
The effect of nitrogen application and various means of weed control on grain yield, protein and lipid content in soybean cultivation	1
Assessment of vibration amplitude and transmembrane pressure on vibratory shear enhanced membrane filtration for treating dairy wastewater	1
Attitudes, perceptions, and trends of honey consumption in Portugal	1
Optimisation of Instant Controlled Pressure Drop (DIC)-assisted dehydrofreezing using Response Surface Methodology towards better bioactive compounds retention of quince fruit	1
Nutritional Value of Traditional and Modern Meals: Jordan and Hungary	1
Assessment of Antioxidant and Antibacterial Activities of Cystoseira Mediterranea and Padina Pavonica from Algerian North-East for A Potential Use as a Food Preservative	1
Ethanolic Extract of Algerian Propolis Induced Cell Damage in Staphylococcus Aureus: A Promising Alternative as a Natural Bio-Preservative in Food Products	1
Effect of genotype, seed development stages, and processing treatments on Bowman-Birk inhibitor in soybean and its level in commercial soy products	1
Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content	1
Development and quality characteristics of sugar and fat free muffins utilising stevia and chia mucilage	1
Effect of pre-treatment and oil popping conditions on quinoa popping quality	1
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	1
Integrative analysis of dietary water footprint and dietary quality – Towards the practical application of sustainable nutrition	1
The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves	1
FORMATION OF 3-MONOCHLORO-1,2-PROPANEDIOL FATTY ACID ESTERS DURING DEEP-FAT FRYING OF PRE-FRIED DEEP FROZEN FOOD WITH DIFFERENT SALT CONTENT	1
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	1
Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours	0
Association between leisure screen time and adherence to the Mediterranean diet in a representative sample of Spanish children: A cross-sectional study	0
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	0
St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds	0
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	0
Effect of irrigation and fertilisation on the biologically active components of tomato	0
Green synthesis of silver nanoparticles using Sorghum bicolor var. technicum seed extract, their characterisation and investigation of biological activities	0
Effects of blanching and Ginkgo biloba extract on volatile organic compounds of bacon were analysed by gas chromatography-ion mobility spectrometry	0
Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends	0
Construction and functional analysis of nattokinase-producing cucumber obtained by the CRISPR-Cas9 system	0
Suitability of pearl millet (Pennisetum glaucum (L.) R. Br.) and sorghum (Sorghum bicolor (L.) Moench) based food products for diabetics	0
Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic	0
Tasting experiences on local apple cultivars with blind and sighted consumers	0
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	0
The benefits of intermittent fasting: A review of possible mechanisms on central neurological disorders	0
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	0
Amino acid and biogenic amine composition of Busha cattle milk	0
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The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production	0
Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production	0
Investigation of the effects of some wall materials and encapsulation techniques on the microencapsulation of olive leaf extract	0
A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation	0
Characteristics of germinated corn flour and influence of germination on cookie properties	0
50th anniversary of Acta Alimentaria	0
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	0
Gas chromatographic determination of fatty acid composition in breast milk of mothers with different health conditions	0
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	0
Study on antioxidant activity of chicken plasma protein hydrolysates	0
Preventive effect of Lactobacillus plantarum YS1 isolated from naturally fermented yoghurt on carrageenan-induced thrombosis in mice	0
Effect of edible coating based on zedo gum containing Thymus essential oil and Cinnamomum extract on quality of cheddar cheese	0
Assessing Brazilian food establishments' hygienic handling of leafy vegetables and their microbiological quality	0
Substitution of potassium sorbate preservative by fermented wheat flour in the production of biscuits. Safety, nutritional and sensory characteristic potentials	0
Isolation and identification of peptides from Pinctada martensii with osteogenic activity	0

Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)	0
Rheological properties of starch isolated from longan kernels with protease-assisted alkali method	0
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Gamma irradiation effects on microbial and qualitative properties of rosehip (Rosa canina L.) fresh fruit during storage	0
Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels	0
Protective effect of sesamol on cognitive impairment in APP/PS1 mice	0
Impact of technological operations on oxygen consumption during wine production	0
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	0
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	0
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Protective effects of green tea on blood and liver of rats fed with high fructose diet	0
Anthocyanin based sensory pad for determination of chicken meat spoilage	0
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	0
Effect of protein content on the thermal effusivity of foods	0
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	0
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	0
Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice	0
Consumer trust in local food system – An empirical research in Hungary	0
Effect of Aronia melanocarpa fruit juice on glucose tolerance, lipid metabolism, and obesity in a rat model of metabolic syndrome	0
Monitoring of soybean germination process by near-infrared spectroscopy	0
Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts	0
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	0
The ratio of xylooligosaccharide to ferulic acid affects faecal ferulic acid content, short chain fatty acid output, and gut stress	0
Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced di	0
Characterisation of Wheat–Oat Flour Extrudate: Physicochemical and Β-Glucan Attributes	0
Evaluation of Physico-Chemical Composition in Bulbs of Red, Yellow, and White Onion (Allium Cepa L.) Genotypes of Sub-Tropical India	0
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Cause analysis and risk evaluation of the occurrence of Campylobacter spp. in the broiler production chain	0
Evolution of folate content during barley malt production	0
Microbiological quality aspects of ready-to-eat foods with focus on antibiotic resistance and biofilm formation abilities of foodborne bacteria	0
Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese	0
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	0
A survey of changes in taste and food preferences related to the coronavirus disease (COVID-19) in Hungary	0
Functional wafer cream fortified with carob molasses pulp flour	0
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	0
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Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	0
Rheological properties and characterisation of some bioactive components in flours made of different coloured sweet potato (Ipomoea batatas L.) genotypes	0
Variation in physio-chemical attributes and WUE during growth and development of Pak choi (Brassica rapa L. subsp. chinensis L.) under different drip fertigation and mulching treatments	0
Spectrofluorimetric determination of chlorophyll a in arugula extracts	0
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IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR	0
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	0
A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority	0
Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach	0
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	0
Biofilm formation, icaABCD genes and agr genotyping of Staphylococcus aureus from fish and ground beef	0
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	0
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines	0
Phenotypic and genotypic evaluation of ESBL- and AmpC-producing Escherichia coli isolated from chicken distributed in Birjand, East of Iran	0
Analysis of endogenous benzoic acid content in different jujube varieties, maturity stages, and processing types: Implications for the agri-food industry	0
Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors	0
Evolution of Folate Content During Wort Production	0
Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying	0
A study on enhancement of red meat production and consumption estimation methods in Türkiye	0
Methods for experimental design, central composite design and the Box–Behnken design, to optimise operational parameters: A review	0
Development of Aloe vera (Aloe barbadensis Miller) probiotic lassi using Lactobacillus fermentum bacteria	0
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	0
An Acylase from Shewanella Putrefaciens Presents a Vibrio Parahaemolyticus Acylhomoserine Lactone-Degrading Activity and Exhibits Temperature-, Ph- and Metal-Dependences	0
Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine	0
Dietary iron intake aggravates dyslipidaemia by elevating ferritin levels in patients with insulin resistance and cardiovascular diseases: A cross-sectional study	0
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making	0
Physicochemical and microbiological changes of bovine blood due to high hydrostatic pressure treatment	0
Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage	0
Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie	0
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	0
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	0
Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines	0
The investigation of the use of dried Morchella conica powder on lipid oxidation, colour, textural and sensory properties of sucuks during fermentation	0
The influence of different pretreatment methods on the quality of wines made from table grapes	0
Isolation and Purification of Polysaccharides from Litchi Seeds, with an Analysis of in Vitro Hypoglycemic Effect	0
Mechanically deboned turkey meat with improved digestibility and biological value	0
A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate	0
Quality changes of Hoa Loc mangoes (Mangifera indica L.) during storage: Effect of chitosan-based nano-silver film coating	0
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	0
Effect of slow-release amylase on extraction of peach peel phenolics and their antioxidant activities	0
Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology	0
Effect of nutritionally complete feed with different fatty acid profile on the fatty acid composition of common carp fillet	0
Effect of combined drying on the physical properties and bioactive components of ‘Jonathan’ apple (Malus domestica L.)	0
Assessment of quality attributes of hybrids developed from pure lines of cherry and cocktail-type tomatoes	0
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Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase	0
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	0
Erratum to: A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority	0
Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement	0
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Isolation and detailed characterisation of the first sterigmatocystin hyperproducer mould strain in Hungary	0
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	0
Physical and microbiological characterisation of artisanal cheese and isolation, identification, and in vitro evaluation of Lactobacillus strains with probiotic potential and antibiotic susceptibility	0
Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition	0
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	0
Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta	0
Characterisation of Pseudomonas lundensis CP-P-5 as a potential antagonist of foodborne pathogenic bacteria	0
The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality	0