Journal of Food Processing and Preservation

Article	Citations
Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit	86
Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)	75
Application of cold plasma on food matrices: A review on current and future prospects	69
Actinidia deliciosa (Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization, and commercialization	58
The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (Emblica officinalisGaertn.) juice with maximal retention in total phenolics and vitamin C	44
The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit	40
Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties	40
Characterization of bioactive peptides produced from green lentil ( Lens culinaris ) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hyd	37
Recent progress and advances in soy sauce production technologies: A review	37
Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA‐ANN and ANFIS for the prediction of drying time and moisture ratio	35
Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms ( Agaricus bisporus )	35
Overview of plant extracts as natural preservatives in meat	34
Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation	34
Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer	34
Impact of different drying methods on the drying time, energy, and quality of green peas	33
Evaluation of physicochemical, functional, and antimicrobial properties of a functional energy drink produced from agricultural wastes of melon seed powder and tea stalk caffeine	31
Microwave drying of banana blossoms ( Musa acuminata ): Mathematical modeling and drying energetics	31
Whey protein isolate‐based films incorporated with nanoemulsions of orange peel ( Citrus sinensis ) essential oil: Preparation and characterization	30
Application of electronic nose with chemometrics methods to the detection of juices fraud	29
Effect of glutaraldehyde/glycerol ratios on the properties of chitosan films	29
ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices	28
Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability	27
Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS	27
An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness	26
Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing	26

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes	26
Effect of sodium alginate coating containing clove ( Syzygium Aromaticum ) and lemon verbena ( Aloysia Citriodora ) essential oils and dif	25
Optimization of microwave‐ultrasound‐assisted extraction (MUAE) of pectin from dragon fruit peels using natural deep eutectic solvents (NADES)	25
Native and annealed oat starches as a fat replacer in mayonnaise	24
Optimization conditions of ultrasound‐assisted extraction of phenolic compounds from orange peels using response surface methodology	24
Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products	24
Application of raw and differently dried Pineapple ( Ananas comosus ) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in‐vitro	24
Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)	24
Identification of olfactory characteristics of edible oil during storage period using metal oxide semiconductor sensor signals and ANN methods	24
The antimicrobial properties and biogenic amine production of lactic acid bacteria isolated from various fermented food products	24
The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties	24
Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing	24
Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries	23
The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread	23
Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture	23
Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges	23
Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate	22
Effect of subfreezing storage on the quality and shelf life of frozen fermented dough	22
Ultrasound‐assisted extraction of fucoxanthin from Sargassum angustifolium and Cystoseira indica brown algae	22
High‐intensity ultrasound treatment to produce and preserve the quality of fresh‐cut kiwifruit	22
Ultrasound‐microwave assisted extraction of proteins from Moringa oleifera leaves: Comparative optimization study and LC‐MS analysis of the protein concentrate	22
Oleuropein extraction from leaves of three olive varieties ( Olea europaea L.): Antioxidant and antimicrobial properties of purified oleuropein and oleuropein extracts	22
Physiochemical, antioxidant, and food simulant release properties of collagen‐carboxymethyl cellulose films enriched with Berberis lyceum root extract for biodegradable	22
Enhancement of γ‐aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sour	22
Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice	22
A review on the application of bioactive peptides as preservatives and functional ingredients in food model systems	22
High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality	22
Extraction of anthocyanins from grape pomace by using supercritical carbon dioxide	22
Encapsulation of lactic acid bacteria and Bifidobacteria using starch‐sodium alginate nanofibers to enhance viability in food model	21
Optimization of ultrasound‐assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network‐genetic algorithm and response surface methodo	21
Ultrasound‐assisted extraction of favela (Cnidoscolus quercifolius) seed oil using ethanol as a solvent	21
Flour made from fruit by‐products: Characteristics, processing conditions, and applications	21
Optimization of aqueous enzyme‐assisted extraction of rosmarinic acid from rosemary ( Rosmarinus officinalis L.) leaves and the antioxidant activity o	21
Physicochemical characteristics and shelf life of beef treated with high‐intensity ultrasound	21
Role of methyl jasmonate application regime on fruit quality and bioactive compounds of sweet cherry at harvest and during cold storage	21
Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review	20
Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose	20
Recovery of phytochemical from three safflower ( Carthamus tinctorius L.) by‐products: Antioxidant properties, protective effect of human erythrocytes and profile by UPL	20
Effect of green tea extract, ginger essential oil and nanofibrillated cellulose reinforcements in starch films on the keeping quality of strawberries	20
Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)	20
Optimization of pulsed ultrasonic‐assisted extraction of punicalagin from pomegranate ( Punica granatum ) peel: A comparison between response surface methodology and art	20
Quality assessment of pasta enriched with anthocyanin‐rich black rice bran	20
Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time	20
3D printed corn starch–gelatin film with glycerol and hawthorn berry ( Crataegus pinnatifida ) extract	20
Effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying	20
Performance evaluation and economic analysis of modified solar dryer with thermal energy storage for drying of blood fruit ( Haematocarpus validus )	20
Exogenous application of glycine betaine increases the chilling tolerance of pomegranate fruits cv. Malase Saveh during cold storage	20
Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric	19
Evaluation of physicochemical, mechanical, and antimicrobial properties of gelatin‐sodium alginate‐yarrow ( Achillea millefolium L.) essential oil film	19
Encapsulated Bioactive Ingredients of grape by‐products applicate in fresh‐cut fruit and juices diminished the ochratoxins	19

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices	19
Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments	19
Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal‐assisted technologies: A review	19
Recent trends in encapsulation of probiotics in dairy and beverage: A review	19
Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp ( Ctenopharyngodon idellus ) surimi	19
Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles	19
Effect of marinating and frying on the flavor of braised pigeon	19
Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” ( Artocarpus Integer L.) powder	19
Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films	18
Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage	18
Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage	18
Classification of tea varieties based on fluorescence hyperspectral image technology and ABC‐SVM algorithm	18
Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review	18
A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder	18
Quantitative analysis and visualization of moisture and anthocyanins content in purple sweet potato by Vis–NIR hyperspectral imaging	18
Red beetroot: Health benefits, production techniques, and quality maintaining for food industry	18
Integration of pomegranate peel extract (PPE) with calcium sulphate (CaSO 4 ): A friendly treatment for extending shelf‐life and maintaining postharvest quality of s	18
Ultrasonication increases γ‐aminobutyric acid accumulation in coffee leaves and affects total phenolic content and angiotensin‐converting enzyme inhibitory activity	18
The impact of drying methods on quality parameters of purple basil leaves	18
Physicochemical, rheological, and microbiological properties of lactose‐free functional yogurt supplemented with fructooligosaccharides	18
Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil	18
Antibacterial and antioxidative activity of the essential oil and seed extracts of Artocarpus heterophyllus for effective shelf‐life enhancement of stored meat	18
Effects of light irradiation on the textural properties and energy metabolism of postharvest shiitake mushrooms ( Lentinula edodes )	18
Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): An	18
Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes	18
In vitro mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products	18
Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )	18
Antioxidant potential of extracts of three mushroom species collected from the Republic of North Macedonia	18
Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments	17
Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon	17
Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree ( Leptospermum petersonii	17
Review of ways to enhance the nutritional properties of millets for their value‐addition	17
Encapsulation of ginger essential oil in chitosan‐based microparticles with improved biological activity and controlled release properties	17
Fermented barley bran: An improvement in phenolic compounds and antioxidant properties	17
Novel postharvest intervention using rice bran wax edible coating for shelf‐life enhancement of Solanum lycopersicum fruit	17
Impact of hydrothermal pretreatments on physicochemical characteristics and drying kinetics of starch from red rice ( Oryza sativa L.)	17
Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp ( Crocus sativus L.)	17
Multi‐objective optimization of enzyme‐assisted juice extraction from custard apple: An integrated approach using RSM and ANN coupled with sensory acceptance	17
Performance of eugenol emulsion/chitosan edible coating and application in fresh meat preservation	17
Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage	17
Determination of chemical component of essential oil of Origanum dubium plants grown at different altitudes and antifungal activity against Sclerotinia sc	17
Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour	17
Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers	17
Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying	17
Effect of seeds roasting time on physicochemical properties, oxidative stability, and antioxidant activity of cactus ( Opuntia ficus‐indica L.) seed oil	17
Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch	17
Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties	16
Mango rejects and mango waste: Characterization and quantification of phenolic compounds and their antioxidant potential	16
Antioxidant and antimicrobial effect of an innovative active film containing corn stigma residue extract for refrigerated meat conservation	16
Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food	16
Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices	16
1‐methylcyclopropene potentials in maintaining the postharvest quality of fruits, vegetables, and ornamentals: A review	16
Preparation and characterization of the plasticized polylactic acid films produced by the solvent‐casting method for food packaging applications	16
Experimental investigations on latent heat storage based modified mixed‐mode greenhouse groundnuts drying	16
Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil	16
Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatme	16
Isolation and identification of umami‐flavored peptides from Leccinum extremiorientale and their taste characteristic	16
Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends	16
Foam drying of aquafaba: Optimization with mixture design	16
Effect of gamma irradiation and pyrolysis on indigestible fraction, physicochemical properties, and molecular structure of rice starch	16
Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets	16
Development of antifungal edible coating for strawberry using fruit waste	16
Comparative analysis of optimized physiochemical parameters of dried potato flakes obtained by refractive and convective drying techniques	16
Bioink hydrogel from fish scale gelatin blended with alginate for 3D‐bioprinting application	16
Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study	16
Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C rad	16
Impact of supercritical fluid extraction, ultrasound‐assisted extraction, and conventional method on the phytochemicals and antioxidant activity of bhimkol ( Musa balbisiana	16
Bioactive peptides with multiple activities extracted from Barley (Hordeum vulgareL.) grain protein hydrolysates: Biochemical analysis and computational identification	16
Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar	16
Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color values	15
Effects of cold plasma on avocado pulp (PerseaamericanaMill.): Chemical characteristics and bioactive compounds	15
The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice	15
Probiotic coating applied to papaya slices for high quality snack production by convective drying	15
Quality and microbial community of high pressure shucked crab ( Eriocheir sinensis ) meat stored at 4°C	15
Ultrasound‐assisted extraction of anthocyanin from black rice bran using natural deep eutectic solvents: Optimization, diffusivity, and stability	15
Production of colorant powder from dragon fruit ( Hylocerecus polyrhizus ) peel: Bioactivity, heavy metal contamination, antimutagenicity, and antioxidation aspects	15
Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐	15
Plant extract and essential oil coating prolongs shelf life and maintains keeping quality of papaya fruit during storage	15
Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt	15
Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran	15

Effect of hot air drying temperature on the quality and antioxidant activity of Boletus edulis Bull.: Fr.	15
Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef	15
β‐cyclodextrin enhanced ultrasound‐assisted extraction as a green method to recover olive pomace bioactive compounds	15
Microbial biofilm inhibition, antioxidants, and chemical fingerprints of Afghani pomegranate peel extract documented by gas chromatography–mass spectrometry and Fourier transformation infrared	15
Effect of an edible coating composed of whey protein concentrate and rosemary essential oil on the shelf life of fresh spinach	15
Effect of Aloe vera gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit	15
Rice‐bran oil: An emerging source of functional oil	15
Influence of microwave vacuum drying process parameters on phytochemical properties of sohiong (Prunus nepalensis) fruit	15
Effect of ultrasonic thawing on protein properties and muscle quality of Bonito	15
Antioxidant capacities and betacyanin lc‐ms profile of red‐fleshed dragon fruit juice ( hylocereus polyrhizus ) extracted by ultrasound‐assisted enzymatic treatment	15
Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits	15
Optimization of ultrasound‐assisted protein extraction from defatted mustard meal and determination of its physical, structural, and functional properties	15
Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat	14
Exploration of antibacterial and antioxidative activity of seed/peel extracts of Southeast Asian fruit Durian ( Durio zibethinus ) for effective shelf‐life enhancement o	14
Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice	14
Improved backward extraction of walnut protein using AOT reverse micelles with microwave and its characteristics	14
Preservation of strawberry fruit with an Aloe vera gel and basil ( Ocimum basilicum ) essential oil coating at ambient temperature	14
Influence of cold plasma voltage and time on quality attributes of tender coconut water ( Cocos nucifera L.) and degradation kinetics of its blended b	14
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)	14
Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality	14
Black pepper essential oil nanoemulsions formulation using EPI and PIT methods	14
Assessment of pear juice and puree as a fermentation matrix for water kefir	14
Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties	14
Enzyme‐assisted hydrolysates from sacha inchi ( Plukenetia volubilis ) protein with in vitro antioxidant and antihypertensive properties	14
Steam explosion pretreatment alters the composition of phenolic compounds and antioxidant capacities in Chrysanthemum morifolium Ramat	14
Optimization of ultrasound‐assisted extraction conditions for phenolics, antioxidant, and tyrosinase inhibitory activities of Vietnamese brown seaweed (Padina australis)	14
Lycopene loaded polylactic acid (PLA) and PLA/copolymer electrospun nanofibers, synthesis, characterization, and control release	14
Development of an organic coating powder and optimization of process parameters for shelf life enhancement of button mushrooms ( Agaricus bisporus )	14
Microencapsulation of Zataria multiflora Boiss. essential oil by complex coacervation using gelatin and gum arabic: Characterization, release profile, antimicrobial and	14
Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables	14
Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physi	14
Edible oil extracted from anchovies using supercritical CO 2 : Availability of fat‐soluble vitamins and comparison with commercial oils	14
A sustainable solution for enhanced food packaging via a science‐based composite blend of natural‐sourced chitosan and microbial extracellular polymeric substances	14
Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends	14
A new source of galactomannan isolated from Gleditsia caspica (Persian honey locust) seeds: Extraction and comprehensive characterization	14
Development of instant low glycemic rice using extrusion technology and its characterization	14
Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different ti	14
Improving the stability of phycocyanin by spray dried microencapsulation	14
Effect of vacuum drying and pulsed vacuum drying on drying kinetics and quality of bitter orange ( Citrus aurantium L.) slices	14
Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice	14
Isolation and characterization of naringinase enzyme and its application in debittering of Pomelo juice ( Citrus grandis ): A comparative study with macroporous resin	14
Typical kombucha fermentation: Kinetic evaluation of beverage and morphological characterization of bacterial cellulose	14
Chemical composition, antimicrobial activities, and microencapsulation by complex coacervation of tea tree essential oils	14
Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks	14
Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance	14
Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques	14
Optimization of process parameters for spray drying of ginger oleoresin powder using response surface methodology	14
The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant	13
Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin	13
Effect of fortification with almond milk on quality characteristics of probiotic yoghurt	13
Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage	13
Optimization of ultrasound‐assisted extraction of antioxidant compounds from Rumex hastatus with response surface methodology	13
Correlation using multivariate analysis and control of drying and storage conditions of sunflower grains on the quality of the extracted vegetable oil	13
Effect of gelatin–alginate coating containing anise ( Pimpinella anisum L.) essential oil on physicochemical and visual properties of zucchini ( Cucurbita	13
Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage	13
Maceration and ultrasound‐assisted methods used for extraction of phenolic compounds and antioxidant activity from Ferulago angulata	13
Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization	13
Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review	13
Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami	13
Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication	13
Optimization of processing parameters for drying of tomatoes ( Solanum lycopersicum L.var) slices using Taguchi technique	13
Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan‐coated ε‐polylysine on the preservation of donkey meat during refrigerated storage	13
Development and characterization of PLA and Cassava starch‐based novel biodegradable film used for food packaging application	13
Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non‐invasive hyperspectral imaging technique	13
Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations	13
Development and characterization of functional pan bread supplemented with quinoa flour	13
Cold plasma for microbial safety: Principle, mechanism, and factors responsible	13
Optimization of the supercritical carbon dioxide extraction ofQuercus infectoriagalls extracts and its bioactivities	13
Effect of drying on vitamin, carotene, organic acid, mineral composition, and microstructural properties of mango (Mangifera indica)	13
Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours	13
Biopolymer‐based antimicrobial coatings for aquatic food products: A review	13
Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp ( Carassius auratus var. pengze) during frozen storage	13
Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens	13
Pressure‐driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: Modeling of permeate flux decline and optimization of process parame	13
Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems	13
The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature	13
Chemical composition and biological activities of fennel ( Foeniculum vulgare Mill.) essential oils and ethanolic extracts of conventional and organic seeds	13
Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries	13
A comparative analysis of hybrid SVM and LS‐SVM classification algorithms to identify dried wolfberry fruits quality based on hyperspectral imaging technology	13
Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame ( Sesamum indicum	12
Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicumL.) and the ultrasound treatm	12
Physicochemical analysis and adulteration detection in Malaysia stingless bee honey using a handheld near‐infrared spectrometer	12
Microencapsulation of roselle anthocyanins with β‐cyclodextrin and proteins enhances the thermal stability of anthocyanins	12
Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review	12
Investigation of phenolic, flavonoid, and antioxidant recovery and solubility from Roselle using supercritical carbon dioxide: Experiment and modeling	12
Insights into interactions between food polyphenols and proteins: An updated overview	12
Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties	12
Films based on Pectin, Gellan, EDTA, and bacteriocin‐like compounds produced by Streptococcus infantarius for the bacterial control in fish packaging	12
Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment	12
Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review	12
Enhanced viability of microencapsulated lyophilized probiotics under in vitro simulated gastrointestinal conditions	12
Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin	12
Improving the oxidation kinetics of linseed oil using the blending approach	12
Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing	12
Studies on assessment of safety and nutritional quality of shallot waste fractions	12