Acta Alimentaria

Article	Citations
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	23
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	21
Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content	15
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	12
Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic	8
Effect of Aronia melanocarpa fruit juice on glucose tolerance, lipid metabolism, and obesity in a rat model of metabolic syndrome	7
Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends	7
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St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds	6
Effect of combined drying on the physical properties and bioactive components of ‘Jonathan’ apple (Malus domestica L.)	6
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	6
Prediction of banana quality during storage by brown area	6
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	5
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	5
Integrative analysis of dietary water footprint and dietary quality – Towards the practical application of sustainable nutrition	5
Characterisation of Pseudomonas lundensis CP-P-5 as a potential antagonist of foodborne pathogenic bacteria	5
Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota	5
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	4
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	4
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage	4
Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels	4
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	4
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	4
Identification of ovine-associated staphylococci by MALDI-TOF mass spectrometry	3
Effect of pre-treatment and oil popping conditions on quinoa popping quality	3

Selective solid phase extraction of folic acid from tomato as a biological source with a magnetic molecularly imprinted polymer measured by fluorescence spectroscopy	3
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	3
Effect of selenium enriched wheat substrate on the nutritional and antioxidant properties of Pleurotus spp.	3
Characterisation and biological activities of synthesised copper oxide nanoparticles from the Pimpinella anisum L. aqueous extract	3
Presence of extended-spectrum beta-lactamase-producing Escherichia coli and carbapenem resistance in ready-to-eat stuffed mussels in Istanbul	3
Modelling and optimisation of chitosan anchored titanium dioxide nano-adsorbent for dairy industry effluent treatment	3
Preventive effect of Lactobacillus plantarum YS1 isolated from naturally fermented yoghurt on carrageenan-induced thrombosis in mice	3
Monitoring airborne pathogen transmission for enhanced safety at food processing facilities	3
Effect of lactic acid bacteria inoculation on the aflatoxin B1 contamination and the diversity of yeast communities in Aspergillus flavus-contaminated experimental corn silage	3
Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes	2
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	2
Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions	2
Isolation and identification of peptides from Pinctada martensii with osteogenic activity	2
Association between leisure screen time and adherence to the Mediterranean diet in a representative sample of Spanish children: A cross-sectional study	2
The effect of nitrogen application and various means of weed control on grain yield, protein and lipid content in soybean cultivation	2
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	2
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	2
The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production	2
Effect of newly developed interspecific hybrid rootstocks on mineral nutrient composition and fruit quality in tomato (Solanum lycopersicum L.)	2
Examining osteoprotective properties of gluten-free bread made with a combination of amaranth and tigernut flours	2
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making	2
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	2
Green synthesis of silver nanoparticles using Sorghum bicolor var. technicum seed extract, their characterisation and investigation of biological activities	2
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	2
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	2
Construction and functional analysis of nattokinase-producing cucumber obtained by the CRISPR-Cas9 system	2
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	2
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	2
Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols	2
Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety	2
Mechanically deboned turkey meat with improved digestibility and biological value	2
Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies	2
Optimisation of Instant Controlled Pressure Drop (DIC)-assisted dehydrofreezing using Response Surface Methodology towards better bioactive compounds retention of quince fruit	2
Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage	2
A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation	2
Analysis of endogenous benzoic acid content in different jujube varieties, maturity stages, and processing types: Implications for the agri-food industry	2
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	1
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	1
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	1
Perception of chefs and the restaurants' management involved in menu planning on health and nutrition in Hungary	1
Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology	1
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	1
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	1
Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts	1
The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines	1
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Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)	1
Aronia melanocarpa fruit juice prevents hepatic impairment in rats subjected to metabolic syndrome	1
Effect of n-3 unsaturated fatty acid diet on C-reactive protein and erythrocyte sedimentation rate in the anti-inflammatory effect of rheumatoid arthritis: A meta-analysis	1
Protective effects of green tea on blood and liver of rats fed with high fructose diet	1

Improvement in DSS induced acute enteritis in mice with supplementation of bifidobacteria	1
A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate	1
Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying	1
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Methods for experimental design, central composite design and the Box–Behnken design, to optimise operational parameters: A review	1
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	1
Employing Aloysia citrodora (lemon verbena) as a substrate to improve toxicological and antioxidative properties of kombucha beverage	1
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	1
Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding	1
Effect of edible coating based on zedo gum containing Thymus essential oil and Cinnamomum extract on quality of cheddar cheese	1
Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam	1
Biodiversity of Zygosaccharomyces species in food systems	1
Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine	1
Physical and microbiological characterisation of artisanal cheese and isolation, identification, and in vitro evaluation of Lactobacillus strains with probiotic potential and antibiotic susceptibility	1
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines	1
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles	1
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	1
Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying	1
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	1
Analysis of the target group of lactose-free functional foods for product development	1
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	1
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	1
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	1
A survey of changes in taste and food preferences related to the coronavirus disease (COVID-19) in Hungary	1
Evolution of folate content during barley malt production	1
Cloning, expression, and biochemical characterisation of a novel endomannanase from Thermobifida alba	1
Enhanced heat resistance of Listeria innocua as a surrogate of Listeria monocytogenes after sublethal heat treatment	1
Spectrofluorimetric determination of chlorophyll a in arugula extracts	1
Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice	1
The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage	1
Protective effect of sesamol on cognitive impairment in APP/PS1 mice	1
Thermal, structural, and sensory properties of tiger nut oil (Cyperus esculentus L.) – beeswax oleogels flavoured with butter and honey	1
Stability, nutritional composition, and antioxidant properties of surfactant-assisted enzymatically extracted tiger nut milk	1
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	1
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	1
Assessing Brazilian food establishments' hygienic handling of leafy vegetables and their microbiological quality	1
Characteristics of germinated corn flour and influence of germination on cookie properties	1
Non-contact identification of essential oils with IR sensors and analysis of components with an electronic nose	0
The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves	0
Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey	0
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	0
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	0
Rheological properties and characterisation of some bioactive components in flours made of different coloured sweet potato (Ipomoea batatas L.) genotypes	0
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	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
50th anniversary of Acta Alimentaria	0
Tasting experiences on local apple cultivars with blind and sighted consumers	0
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The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	0
Attitudes, perceptions, and trends of honey consumption in Portugal	0
Assessment of heavy metal contamination and health risk of lotus root in major producing areas of China	0
Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese	0
Synergising tradition and innovation: Fortification of milk kefir with date syrup, a novel functional beverage	0
Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta	0
Packaging and storage of Porphyridium cruentum: Metallised polyethylene terephthalate/polyethylene (PETmet/PE) versus polyethylene (PE)	0
Gas chromatographic determination of fatty acid composition in breast milk of mothers with different health conditions	0
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	0
Dietary iron intake aggravates dyslipidaemia by elevating ferritin levels in patients with insulin resistance and cardiovascular diseases: A cross-sectional study	0
In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese	0
Stress modulation strategies in Kluyveromyces marxianus: Unravelling the effects of shear force and aeration for enhanced specific ergosterol production	0
Development and quality characteristics of sugar and fat free muffins utilising stevia and chia mucilage	0
Effect of protein content on the thermal effusivity of foods	0
Valorisation of whey for fermented beverage production using functional starter yeast	0
Nutritional profiling and antioxidant potential of corn silk (Maydis stigma) powder for the development of corn silk tea	0
Isolation and detailed characterisation of the first sterigmatocystin hyperproducer mould strain in Hungary	0
Cause analysis and risk evaluation of the occurrence of Campylobacter spp. in the broiler production chain	0
The effect of black rot on grape berry composition	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
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	0
Development and characterisation of functional cultured buttermilk fortified with flaxseed	0
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	0
Lactose hydrolysis in sheep and cow milk with varying fat levels to evaluate enzymatic production of lactulose	0
Phenotypic and genotypic evaluation of ESBL- and AmpC-producing Escherichia coli isolated from chicken distributed in Birjand, East of Iran	0
Recent developments and knowledge in pseudocereals including technological aspects	0
Suitability of pearl millet (Pennisetum glaucum (L.) R. Br.) and sorghum (Sorghum bicolor (L.) Moench) based food products for diabetics	0
A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10	0
Social media and unhealthy food nexus: Evidence from Saudi Arabia	0
Impact of the first COVID–19 lockdown on the lifestyle of elementary school children	0
Assessment of vibration amplitude and transmembrane pressure on vibratory shear enhanced membrane filtration for treating dairy wastewater	0

Functional wafer cream fortified with carob molasses pulp flour	0
Biofilm formation, icaABCD genes and agr genotyping of Staphylococcus aureus from fish and ground beef	0
Effect of irrigation and fertilisation on the biologically active components of tomato	0
Screening for the octacosanol/triacontanol ratio in rice bran policosanol and its potential effect on testosterone secretion	0
Cyclodextrin in starchy foods	0
Substitution of potassium sorbate preservative by fermented wheat flour in the production of biscuits. Safety, nutritional and sensory characteristic potentials	0
Physicochemical and microbiological changes of bovine blood due to high hydrostatic pressure treatment	0
The total saponins from Chinese onion exert pronounced anti-hypercholesterolaemia activity in mice	0
Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials	0
Study on antioxidant activity of chicken plasma protein hydrolysates	0
Impact of technological operations on oxygen consumption during wine production	0
The influence of different pretreatment methods on the quality of wines made from table grapes	0
Effect of grafting and growing media on the chosen fruit quality compounds and sensory parameters of sweet pepper (Capsicum annuum L.)	0
Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement	0
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	0
Application of ethylene for ripening of 1-MCP treated pear after cold storage	0
Influence of preharvest fungicides on decay incidence and fruit quality of mango fruits during storage	0
Virulence properties of nisin-resistant bacteria isolated from raw milk and cheese samples	0
Preparation of red and grey elemental selenium for food fortification	0
A probiotic supplement, Lactobacillus rhamnosus GG, and kefir separately can improve mood and exhibit potential anti-depressant-like activities in mice	0
Impact of Lactobacillus cultures on production of B-vitamins, organic acids and biotransformation of soy isoflavones	0
Mechanochemical depolymerisation, chemical structure, and in vitro prebiotic potential of glucans derived from microcrystalline cellulose	0
Rheological properties of model emulsions containing oleosomes	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
Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms	0
Effect of Ca(NO3)2 coating on chemical and mechanical properties and bruise susceptibility of Golden Delicious and Red Delicious apples during storage	0
Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours	0
Enrichment of apple juice with antioxidant-rich elderberry (Sambucus nigra L) pomace extract	0
Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers	0
Extracts of Allium species suppress activation of the NLRP3 and AIM2 inflammasomes and formation of radiation-induced micronuclei	0
Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree	0
Effect of storage temperature on thyme and bay laurel essential oil emulsions as preservatives against foodborne pathogens in cooked chicken	0
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	0
HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies	0
Optimisation of edible coating conditions using statistical Response Surface Methodology for shelf life extension of fresh-cut guava	0
Effect of slow-release amylase on extraction of peach peel phenolics and their antioxidant activities	0
Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach	0
Valorisation of giant red shrimp (Aristaeomorpha foliacea) bio-waste: Effects of solvents of different polarities on astaxanthin yield and quality	0
Effect of salt and temperature on the growth of Escherichia coli PSII	0
The application of oleogels in food products: Classification, preparation, and characterisation	0
Analysis of free amino acids and evaluation of the quality of gallnut honeys from different geographical areas	0
The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema	0
Microbiological quality aspects of ready-to-eat foods with focus on antibiotic resistance and biofilm formation abilities of foodborne bacteria	0
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	0
Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil	0
Solid state fermentation improves the quality of soy-cassava diet	0
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil	0
Multiresidue method for the simultaneous analysis of antibiotics and mycotoxins in feeds by ultra-high performance liquid chromatography coupled to tandem mass spectrometry	0
Gamma irradiation effects on microbial and qualitative properties of rosehip (Rosa canina L.) fresh fruit during storage	0
Inhibitory activity and molecular mechanism of the total alkaloids of Dendrobium officinale Kimura et Migo against cholesterol esterase	0
Antibacterial efficacy of ethyl pyruvate treatment against Escherichia coli O157:H7 and Salmonella Typhimurium on cherry tomatoes	0
Quality changes of Hoa Loc mangoes (Mangifera indica L.) during storage: Effect of chitosan-based nano-silver film coating	0
Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase	0
Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs	0
Optimisation of ultrasound-assisted extraction of carotenoids and antioxidant activity from Citrus reticulata Blanco peels (Wilking mandarin)	0
Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage	0
Effect of nutritionally complete feed with different fatty acid profile on the fatty acid composition of common carp fillet	0
Monitoring of soybean germination process by near-infrared spectroscopy	0
Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines	0
Corrigendum: Analysis of the target group of lactose-free functional foods for product development	0
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	0
Novel TVB-N content prediction method of Penaeus vannamei by chromatic value b* and near infrared spectra	0
Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia	0
Antihyperlipidemic activity of myricetin	0
Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation	0
Amino acid and biogenic amine composition of Busha cattle milk	0
Human breast milk, infant formula, and follow-up milks comparison by electronic tongue	0
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	0
Effect of nitrogen fertiliser on the rate of lipid peroxidation of different maize hybrids in a long-term multifactorial experiment	0
Effects of blanching and Ginkgo biloba extract on volatile organic compounds of bacon were analysed by gas chromatography-ion mobility spectrometry	0
Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition	0
Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors	0
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Inhibitory effect of oleanolic acid on non-enzymatic glycation and glycometabolism in insulin resistant HepG2 cells	0
Assessment of quality attributes of hybrids developed from pure lines of cherry and cocktail-type tomatoes	0
Rye: Current state and future trends in research and applications	0
The benefits of intermittent fasting: A review of possible mechanisms on central neurological disorders	0
Pharmacological properties of edible Asparagus acutifolius and Asparagus officinalis collected from North Iraq and Turkey (Hatay)	0
Prediction of apple drying level by machine learning and electronic nose	0
Anthocyanin based sensory pad for determination of chicken meat spoilage	0
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	0
Consumer trust in local food system – An empirical research in Hungary	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
The ratio of xylooligosaccharide to ferulic acid affects faecal ferulic acid content, short chain fatty acid output, and gut stress	0
Impact of Lactobacillus rhamnosus GG fermentation on shelf life of Volvariella volvacea paste	0
Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea	0
The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality	0
Augmented dough rheology, physical and nutritional quality of air fried chips from germinated flour blends of maize and lentil	0
Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour	0
A study on enhancement of red meat production and consumption estimation methods in Türkiye	0
Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines	0
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	0
Rheological properties of starch isolated from longan kernels with protease-assisted alkali method	0
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	0