Journal of Food Processing and Preservation

Article	Citations
A Comprehensive Review on Oil Palm Fibre Implementations in Medical Sector	83
Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis	65
Modeling of sunflower oil treated with lemon balm ( Melissa officinalis ): Artificial neural networks versus multiple linear regression	41
Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations	40
The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)	40
Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading	37
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	36
Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology	35
Different tea polyphenol treatments on lipid oxidation of scallop ( Argopecten irradians ) adductor muscle during hot air drying	34
Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour	31
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	31
The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate	31
Encapsulated phenolic compounds from Ferula gummosa leaf: A potential phytobiotic against Campylobacter jejuni infection	30
Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey	28
Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution	28
Design and development of solar hybrid distillation system for essential oil extraction from turmeric	28
Effect of drying techniques on physicochemical properties of oyster mushroom ( Pleurotus sajor‐caju )	26
Effect of magnetic field‐assisting germination on bioactive substances and antioxidant activities of quinoa	26
Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method	26
Solubilization and extraction of valuable compounds from peanut skin in subcritical water	25
Application of artificial neural network coupling multiobjective particle swarm optimization algorithm to optimizePleurotus ostreatusextraction parameters	25
Phytochemical profile and food applications of edible flowers: A comprehensive treatise	25
Antibiofilm Activity of Ginger (Zingiber officinale) Extracts In Vitro and Food Model	25
Investigation of phenolic, flavonoid, and antioxidant recovery and solubility from Roselle using supercritical carbon dioxide: Experiment and modeling	24
Effect of freeze‐drying on the antioxidant and the cytotoxic properties of Allium roseum L. and its application in stabilizing food emulsions	24

ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices	24
Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars	24
Study on the degradation of deoxynivalenol in corn and wheat both in the lab and barn by low concentration ozone	24
Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products	24
Optimization of nanocomposite films based on quinoa protein isolate incorporated with cellulose nanocrystal and starch	23
Issue Information	23
Iron‐chelating activity of large yellow croaker ( Pseudosciaena crocea ) roe hydrolysates	23
Multivariate analysis of variance: An advanced chemometric approach to differentiate dose‐dependent antioxidant activities of grape ( Vitis labruscana ) skin extracts	23
Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk	22
Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes	22
Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology	22
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	22
Issue Information	22
“Technological convergence” of preventive nutrition with non thermal processing	22
Compression‐molded soy protein concentrate film incorporated with natural antioxidant: Storage stability and their effectiveness to improve the quality of fish products during refrigeration	22
Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing	22
Chemical , functional and therapeutic properties of encapsulated black cumin extract in Spirulina platensis	22
Development of a spent cinnamon bark‐incorporated egg box and analysis of its effectiveness on internal quality characteristics of chicken eggs	22
Portulaca oleracea methanol extract inhibits MMP ‐9 via the inactivation of ERK and JNK	21
Effects of sodium hypochlorite on the potential infectivity of human norovirus GII .4 using propidium monoazide with RT‐qPCR and q	21
	21
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	20
Nutrient composition, starch microstructure and thermal properties, and in vitro availability of selected minerals of nixtamalized Philippine quality protein maize varie	20
	20
The international conference on raw materials to processed foods editorial	20
Modelling the impact of relative humidity and storage temperature on transpiration rate of black carrot	20
	20
	20
Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar ( Mangifera indica L.)	20
Effects of cod liver oil fortification on the quality aspects of mince sausages from Indian Major Carp ( Labeo rohita )	20
Bio‐functional attributes in Cheddar cheese made from the milk of indigenous and crossbred cows	20
Issue Information	20
Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor	19
Antioxidant activity of natural extracts measured with a novel solid‐state crocin bleaching assay by hot melt extrusion	19
	19
Editorial	19
Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers	18
Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets	18
Effects of green tea (Camellia sinensis) and guava (Psidium guajava) extracts on the quality of snakehead (Channa striata) fillets during ice storage	18
Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan	18
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	18
Effect of inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty	18
Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage	18
Exploring Natural Alternatives to Nitrites in Pork Meat Patty: A Study on the Effects of Gromwell Root Extract and Lettuce Powder as Substitutes	18
Effect of hurdle preservation on quality attributes of Palmyra sap ( Borassus flabellifer ) for shelf‐life extension	18
Isochoric freezing: An innovative and emerging technology for retention of food quality characteristics	18
Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying	18
The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet	18
Garlic: A natural bread improver for wheat bread with a high level of resistant starch	17
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	17

Analysis of Caffeine and Antioxidant Content of Ethiopian Coffee Varieties from Different Growing Areas	17
Optimization of Organic Acid Concentrations in Calcium Gluconate–Enriched Cola Soft Drink Using Response Surface Methodology	17
Inhibitory in vitro effects of Basil ( Ocimum basilicum ) leaf extracts on cholesterol esterase activity and the growth of Escherichia coli	17
Fabrication, characterization, and oxidative stability of perilla seed oil emulsions and microcapsules stabilized by protein and polysaccharides	17
Quorum sensing inhibitory effect of hexanal on Autoinducer‐2 (AI‐2) and corresponding impacts on biofilm formation and enzyme activity in Erwinia carotovora and	17
Green Chemistry Applied to Ground Coffee Volatile Compounds Modification Aiming Coffee Aroma Improvement	17
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	17
Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages	17
Optimization of extraction process of taurine from mussel meat with pulsed electric field assisted enzymatic hydrolysis	17
Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage	17
Recent advances in emerging techniques for freezing and thawing on aquatic products' quality	16
Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal	16
Assessment of the Quality Characteristics of Stropharia rugosoannulata Subjected to Five Different Drying Methods	16
Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour	16
Liquid whole egg fractionation: Effect of centrifugation on physicochemical attributes of quality	16
Air impingement to reduce thawing time of chicken fingers for food service	16
Ergothioneine accumulated in the catfish muscle by supplementation of Flammulina velutipes extract prevents lipid oxidation, improves color stability,	16
Neural network and adaptive neuro‐fuzzy inference system modeling of the hot air‐drying process of orange‐fleshed sweet potato	16
The chemical composition analysis of dwarf saltwort ( Salicornia bigelovii Torr.) and its preservative effects on snakehead fish fillets	16
Distribution of aflatoxin M1 during production of sheep and goat cheeses	16
Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds	16
Optimization ultrasound‐assisted extraction of anthocyanins from cranberry using response surface methodology coupled with genetic algorithm and identification anthocyanins with HPLC‐MS	16
Classification of tea varieties based on fluorescence hyperspectral image technology and ABC‐SVM algorithm	16
Application of Pulsed Electric Field‐Ultrasound Technique for Antioxidant Extraction from Yarrow: ANFIS Modeling and Evaluation of Antioxidant Activity	16
Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems	16
Physicochemical and sensory characterization of jambolan jams	16
Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments	16
Morphology and functionality of dry heat‐treated and oxidized quinoa starches	16
Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties	16
Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours	16
Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review	16
Thermal emerging technology approach for the extraction of bioactive compounds from Cylindra beetroot (peel, flesh, and stalk) with green solvent	15
Light‐emitting diode assisted non‐thermal pasteurization of Punica granatum L. juice	15
Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides	15
Effects of extracting solvent composition on antioxidant and antibacterial activities ofAlhagimaurorumextracts	15
Low‐viscosity dietary fiber production by enzymatic hydrolysis of galactomannan from Caesalpinia pulcherrima seeds: Optimization and physicochemical characterization	15
Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils	15
Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil	15
Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies	15
Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour	15
Optimizing conditions for the development of a composite film from seaweed hydrocolloids and pectin derived from a fruit waste, gac pulp	15
Antioxidant capacity and total phenolics content of direct‐expanded chickpea–sorghum snacks	15
Development of power ultrasound‐modified industrial tomato waste as an efficient biosorbent: Characterization, application on synthetic dyes, and optimization using artificial neural networks	15
Optimization of Process Parameters for the Production of Soy Protein by Ultrafiltration Using ANN	15
Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume	15
Food additive based on the encapsulated pot marigold ( Calendula officinalis L.) flowers extract in calcium alginate microparticles	15
Protein and lipid oxidation of low‐salt dry‐cured black carp ( Mylopharyngodon piceus ) during storage: Biochemical changes and shelf life prediction	14
The effect of refining process on the volatile compounds, oxidation stability and fatty acids profile of soybean oil using an electrostatic field	14
Characterization of black pepper essential oil nanoemulsion fabricated by emulsion phase inversion method	14
Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality	14
The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying	14
Comparison of traditional and probiotic yogurt in relation to their impact on pediatric acute diarrhea patients	14
Effects of dimethyl dicarbonate on improving the aroma of melon spirits by inhibiting spoilage microorganisms	14
Improving the cake quality by using red kidney bean applied different traditional processing methods	14
Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder	14
Effect of drying on physicochemical and functional properties of stingless bee honey	14
Effects of rosemary and ginger on the storage quality of western‐style smoked sausage	14
Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses	14
A comprehensive study on phenolic compounds and bioactive properties of five mushroom species via chemometric approach	14
Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film	14
Transcriptome Analysis Reveals the Changes of Multiple Genes Involved in Disease Resistance of Postharvest “Huangguan” Pears Treated With Lysobacter enzymogenes MB01	14
Study on the effects of combined processing of micro‐pulverization and extrusion on the physicochemical properties of oat bran	14
Use of wool protein hydrolysate as nitrogen source in production of microbial pigments	14
Valorization of Pinus halepensis Mill. seed oil: Physicochemical characteristics, bioactive compounds, and antioxidant activity as affected by location and extraction me	14
Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae	14
Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties	14
Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion	14
Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter	14
Biochemical and nutritional properties of wheat bulgur: A review	14
Encapsulation of roselle anthocyanins in blank alginate beads by adsorption and control of anthocyanin release in beverage by coatings with different molecular weight chitosan	14
Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility	14
Evaluation of Sensory and Functional Compounds in Fermented Lactarius deliciosus Mushrooms	14
Optimization of ingredients forPunica granatumpeel powder incorporated fat replaced low‐calorie chhana podo	14
Fig seed oil‐loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation	14
Impact of cooking and drying operations on color, curcuminoids, and aroma ofCurcuma longaL.	14
Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels	14
Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein	14
A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice	14
Effect of Low‐Temperature Stress on Electrical Impedance Spectroscopy Parameters of Rice Leaves at the Seedling Stage	13
Red raspberry ( Rubus ideaus L.) extracts: A novel ingredient in cemen paste	13

A comparative study on chemical characteristics, antioxidant, and hepatoprotective activity from different parts of Schisandrae Chinensis Fructus	13
Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity	13
Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage	13
Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves	13
Effects of crystal malts as adjunct on the quality of craft beers	13
Kinetics of temperature and time effects on bioactive compounds and technological properties of quinoa varieties during storage	13
Drying process optimization of garlic slices in closed‐loop heat pump drying system by Box‐Behnken design	13
Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability	13
Non‐leaching antimicrobial cellulose‐based membrane for food packaging: Effect on food‐borne bacteria, probiotic bacteria, and spoilage of Karish cheese	13
Comparative study of callus culture and leaves of Thunbergia laurifolia for their bioactive constituents and the activation of AMPK and GLUT‐dependent glucose uptake on	13
Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality	13
Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and	13
Screening of gluten hydrolyzing strains for food applications	13
Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei	13
Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes	13
Antioxidant activity and rheological properties of the polysaccharides isolated fromRibes stenocarpummaxim with different extraction methods	13
An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeusL.) in correlation to putrescine treatments and storage duration	13
Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut	12
Evaluation of amaranth flour processing for noodle making	12
Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes	12
Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa)	12
Impact of bioaccumulated selenium on nutraceutical properties and volatile compounds in submerged fermented Pleurotus eryngii mycelia	12
Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals	12
Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) jui	12
Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour	12
Physicochemical properties and glucose tolerance of low‐calorie cookies containing palatinose	12
Microwave pre‐treatment aqueous enzymatic extraction (MPAEE): A case study on the Torreya grandis seed kernels oil	12
Evaluation of physicochemical properties of soymilk prepared from germinated soybean	12
Release of papain incorporated in chitosan films reinforced with cellulose nanofibers	12
Effects of psyllium husk powder on the gel properties of silver carp ( Hypophthalmichthys molitrix ) surimi	12
Radiofrequency heating: A novel thermal treatment on the quality of peanut during disinfestation of Caryedon serratus and its potential in reducing aflatoxin	12
Effects of extrusion parameters on physical & textural properties of sorghum, barley, and chickpea‐based composite extruded products	12
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	12
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	12
Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries ( Fragaria × ananassa Duch.	12
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	12
Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential	12
Valorization of American lobster ( Homarus americanus ) cooking waters: Preparation and characterization of a food ingredient	12
Development of novel paper‐based colorimetric indicator labels for monitoring shelf life of chicken breast fillets	12
Research on mechanical‐structure properties during sunflower seed extrusion‐oil extraction	12
Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks	12
A pilot‐scale dry bean canning and evaluation protocol	12
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	12
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	12
Ibero‐American grains as a source of biomaterials for the manufacture of films and coatings: Green alternative of the XXI century for sustaina	12
Effect of freezing and radiofrequency pretreatments on quality and kinetics of convective air‐drying of potatoes	11
Enhancement of γ‐aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sour	11
Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white	11
Effects of Guankou grape polyphenol oxidase on enzymatic browning	11
Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review	11
Exergy, drying kinetics, and performance assessment of Solanum lycopersicum (tomatoes) drying in an indirect type domestic hybrid solar dryer ( ITDHSD	11
Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms ( Agaricus bisporus )	11
Enrichment via chia seeds to tackle hidden hunger: A review	11
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	11
Preparation of nanoemulsion of grapefruit seed extract and evaluation of its antibacterial activity	11
Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami	11
Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise	11
Solid lipid microparticles loaded with ascorbic acid: Release kinetic profile during thermal stability	11
Survivability of microencapsulated probiotics in nondairy beverages: A review	11
Assessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals	11
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C	11
Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment	11
Changes in postharvest physiology, biochemistry, sensory properties and microbiological population of Allium mongolicum Regel regulated by adjusting the modified atmosph	11
Effect of different drying methods on drying characteristics and quality of Camellia oleifera seeds	11
Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein	11
Understanding the mechanism of moisture migration impact on the texture and color characters of dried apple cubes	11
Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing	11
Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing	11
Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment	11
Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms	11
Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)	11
Effect of electron beam irradiation on shelf life, noodle quality, and volatile compounds of fresh millet‐wheat noodles	11
Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt	11
Application of barnûf ( Pluchea dioscoridis ) leaves extract as a natural antioxidant and antimicrobial agent for eggs quality and safety improvement during storage	11
Effects of chitosan and selenium treatments on retention of membrane integrity of guava (Psidium guajavaL.) fruits during storage	11
Potentiality of ginger extract as natural preservative for raw tilapia fish ( Oreochromis mossambicus ) during storage at refrigerated temperature	11
Assessment of microwave pretreatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices	11
Postharvest treatment with 1‐methylcyclopropene and chitosan enhances the antioxidant capacity and maintains the quality of Hui jujube ( Ziziphus jujuba Mill. cv. Huizao	11
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	11
Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream	11
Elucidating the cause of variation in low‐temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis	11
Effects of drying surfaces and physical attributes on the development of Aflatoxins (AFs) in red chilies	11
Optimization of extraction and macroporous resin purification processes of total triterpenoid from Boletus edulis Bull.: Fr.	11
Processing optimization of restructured jerky from bovine meat, heart, and liver	11
Inhibitory effects of carob and propolis extracts on the formation of heterocyclic aromatic amines in beef meatballs cooked with different methods	11
Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products	11
Quality of African moringa ( Moringa stenopetala ) leaf samples by liquid chromatography of phenolics, loss on drying and ash content	11
Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability	11
Identification of olfactory characteristics of edible oil during storage period using metal oxide semiconductor sensor signals and ANN methods	11
Drying kinetics, chemical, and bioactive compounds of yellow sweet pepper as affected by processing conditions	11
Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products	11
Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types	11
Recovery of total, soluble, and insoluble dietary fiber from potato ( Solanum tuberosum ) residues and comparative evaluation of their structural, physicochemical, and f	11
Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends	11
Effect of different drying methods on drying kinetics, modeling, energy‐economic, texture profile, color, and antioxidant of lotus rhizomes ( Nelumbo nucifera )	11