Acta Alimentaria

Papers
(The TQCC of Acta Alimentaria is 2. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
ArticleCitations
CONVENTIONAL EXTRACTION OF BETALAIN COMPOUNDS FROM BEETROOT PEELS WITH AQUEOUS ETHANOL SOLVENT18
Nanotechnology in Food Systems: A Review18
Comparison of Antibacterial and Antifungal Effects of Different Varieties of Honey and Propolis Samples18
Rye: Current state and future trends in research and applications16
Recent developments and knowledge in pseudocereals including technological aspects13
Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products13
Pharmacological properties of edible Asparagus acutifolius and Asparagus officinalis collected from North Iraq and Turkey (Hatay)12
The ability of Lactobacillus rhamnosus to bind patulin and its application in apple juice11
Ultrasound assisted extraction of apricot kernel oil: effect on physicochemical, morphological characteristics, and fatty acid composition10
Drying of citrus grandis (pomelo) fruit juice using block freeze concentration and spray drying9
Determination of aflatoxins and ochratoxin A in wheat from different regions of Turkey by HPLC with fluorescence detection8
EVALUATION OF XYLANASE PRODUCTION FROM FILAMENTOUS FUNGI WITH DIFFERENT LIFESTYLES7
Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia7
Changes in bitterness, antioxidant activity and total phenolic content of grapefruit juice fermented by Lactobacillus and Bifidobacterium strains7
Physicochemical, pasting, and rheological properties of pearl millet starches from different cultivars and their relations6
Cyclodextrin in starchy foods6
Microencapsulation of Olive Leaf Extract by Spray Drying6
Microbiological quality of shellfish and evaluation of compact dry EC for detecting total coliforms and Escherichia coli6
Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines6
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage6
STUDY OF CHITINASE AND CHITINOLYTIC ACTIVITY OF LACTOBACILLUS STRAINS5
Impact of nitrogen topdressing on the quality parameters of winter wheat (Triticum aestivum L.) yield5
Towards the sustainable food consumption in central Europe: Stochastic relationship between water footprint and nutrition5
The relationship between the motivators and barriers of health behaviour and consumer attitudes towards functional food5
Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues5
Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii5
Modelling and optimisation of chitosan anchored titanium dioxide nano-adsorbent for dairy industry effluent treatment5
Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey4
Molecular typing of foodborne coagulase-positive Staphylococcus isolates identified by MALDI-TOF MS4
The content of coumarin in the commercial samples of cinnamon bark and cinnamon-containing dietary supplements available on the Serbian market4
INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING4
Social media and unhealthy food nexus: Evidence from Saudi Arabia4
Preparation of red and grey elemental selenium for food fortification3
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil3
Comparative study of the impacts of conventional freezing and dehydrofreezing on apple fruit quality during storage3
The application of oleogels in food products: Classification, preparation, and characterisation3
Variability of bioactive properties and antioxidant activity in commercially grown cherry tomato (Solanum lycopersicum var. cerasiforme) cultivars grown in India3
Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage3
Rice, soy, and whey protein coatings as carriers to extend egg shelf life3
Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding3
Residues of antibiotics in raw honeys from different apiaries of Northern India and evaluation of human health risks3
Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs3
A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-103
Effect of salt and temperature on the growth of Escherichia coli PSII3
A comparison of organically and conventionally grown artichokes: phenolic constituents, antioxidant and antibacterial activities3
Enhanced heat resistance of Listeria innocua as a surrogate of Listeria monocytogenes after sublethal heat treatment3
Molecular Identification and Characterisation of Aspergillus Flavus Isolates Originating from Serbian Wheat Grains3
Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials3
Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero3
AN ENZYME-ENHANCED EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE AND THEIR THERMAL DEGRADATION KINETICS2
Application of ethylene for ripening of 1-MCP treated pear after cold storage2
Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour2
Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree2
The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines2
Health Promotion by Adequate Water Intake and Assessment of Beverages Consumption Among University Students2
2,4-EPIBRASSIONOLIDE ACTIVATES PRIMING RESISTANCE AGAINST RHIZOPUS STOLONIFER INFECTION IN PEACH FRUIT2
Identification of ovine-associated staphylococci by MALDI-TOF mass spectrometry2
Effect of nitrogen fertiliser on the rate of lipid peroxidation of different maize hybrids in a long-term multifactorial experiment2
In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese2
A probiotic supplement, Lactobacillus rhamnosus GG, and kefir separately can improve mood and exhibit potential anti-depressant-like activities in mice2
Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil2
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive2
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 TOMATOES2
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation2
Consumers's willingness to pay for avoiding Salmonella infection2
High-performance liquid chromatographic (HPLC) analysis of a crossbred brown rice variety (UKMRC-9) shows high GABA content2
Multiresidue method for the simultaneous analysis of antibiotics and mycotoxins in feeds by ultra-high performance liquid chromatography coupled to tandem mass spectrometry2
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars2
Effect of Ca(NO3)2 coating on chemical and mechanical properties and bruise susceptibility of Golden Delicious and Red Delicious apples during storage2
Analysis of the target group of lactose-free functional foods for product development2
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles2
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications2
Prediction of banana quality during storage by brown area2
Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols2
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