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	74
Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage	70
Application of cold plasma on food matrices: A review on current and future prospects	52
Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer	50
Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)	48
Application of the E‐nose machine system to detect adulterations in mixed edible oils using chemometrics methods	45
Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage	42
The antioxidant index and chemometric analysis of tannin, flavonoid, and total phenolic extracted from medicinal plant foods with the solvents of different polarities	38
The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (Emblica officinalisGaertn.) juice with maximal retention in total phenolics and vitamin C	38
Chitosan/TiO 2 nanoparticle/ Cymbopogon citratus essential oil film as food packaging material: Physico‐mechanical properties and its	37
Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket ( Acheta domesticus ) powder	37
Actinidia deliciosa (Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization, and commercialization	36
Evaluation and optimization of microwave‐assisted extraction of bioactive compounds from eggplant peel by‐product	36
Effect of plasticizer type and essential oils on mechanical, physicochemical, and antimicrobial characteristics of gelatin, starch, and pectin‐based films	34
The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit	33
Advances in green processing of seed oils using ultrasound‐assisted extraction: A review	32
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	31
Recent progress and advances in soy sauce production technologies: A review	31
Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms ( Agaricus bisporus )	31
Characterization of bioactive peptides produced from green lentil ( Lens culinaris ) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hyd	30
Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer	30
Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties	28
Impact of different drying methods on the drying time, energy, and quality of green peas	28
Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries	28
Production and characterization of edible film based on gelatin–chitosan containing Ferulago angulate essential oil and its application in the prolongation of the shelf	28

Effect of glutaraldehyde/glycerol ratios on the properties of chitosan films	27
Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation	26
Calcium chloride postharvest treatment delays the ripening and softening of papaya fruit	26
Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit	26
Mechanism of bridging and interfering effects of tea polyphenols on starch molecules	26
Evaluation of physicochemical, functional, and antimicrobial properties of a functional energy drink produced from agricultural wastes of melon seed powder and tea stalk caffeine	26
Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation	25
Effect of processing temperature on morphology, crystallinity, functional properties, and in vitro digestibility of extruded corn and potato starches	25
Application of electronic nose with chemometrics methods to the detection of juices fraud	25
Microwave drying of banana blossoms ( Musa acuminata ): Mathematical modeling and drying energetics	25
Overview of plant extracts as natural preservatives in meat	25
Whey protein isolate‐based films incorporated with nanoemulsions of orange peel ( Citrus sinensis ) essential oil: Preparation and characterization	25
Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel	23
Melatonin immersion affects the quality of fresh‐cut broccoli (Brassica oleraceaL.) during cold storage: Focus on the antioxidant system	23
Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review	23
Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing	23
Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient	23
Ultrasound and malic acid treatment of sweet lemon juice: Microbial inactivation and quality changes	22
Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products	22
Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties	22
Exploring the effect of cinnamon essential oil to enhance the stability and safety of fresh apples	22
Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties	22
Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion	22
LC‐ESI‐QTOF/MS characterization of Australian herb and spices (garlic, ginger, and onion) and potential antioxidant activity	22
The potential use of by‐products from coconut industry for production of pasta	22
Ultrasound‐assisted extraction of red beet pigments ( Beta vulgaris L.): Influence of operational parameters and kinetic modeling	22
Identification of olfactory characteristics of edible oil during storage period using metal oxide semiconductor sensor signals and ANN methods	22
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	21
The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties	21
Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability	21
The antimicrobial properties and biogenic amine production of lactic acid bacteria isolated from various fermented food products	21
ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices	21
Effect of sodium alginate coating containing clove ( Syzygium Aromaticum ) and lemon verbena ( Aloysia Citriodora ) essential oils and dif	21
Native and annealed oat starches as a fat replacer in mayonnaise	21
High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality	21
3D printability of brown rice gel modified by some food hydrocolloids	21
Effect of gamma irradiation on physico‐mechanical and structural properties of basil seed mucilage‐chitosan films containingZiziphora clinopodioidesessential oil and MgO nanoparticles for rainb	20
Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream	20
Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice	20
Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing	20
Effect of ozone treatment on the quality and enzyme activity of Lentinus edodes during cold storage	20
Barhang ( Plantago major L.) seed gum: Ultrasound‐assisted extraction optimization, characterization, and biological activities	20
Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate	19
Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)	19
Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches	19
Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing	19
Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries	19
Ultrasound‐assisted extraction of fucoxanthin from Sargassum angustifolium and Cystoseira indica brown algae	19
Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges	19
Chitin extraction from shrimp wastes by single step fermentation with Lactobacillus acidophilus FTDC3871 using response surface methodology	19

Effect of subfreezing storage on the quality and shelf life of frozen fermented dough	19
The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread	19
Enhancement of γ‐aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sour	19
Optimization of microwave‐ultrasound‐assisted extraction (MUAE) of pectin from dragon fruit peels using natural deep eutectic solvents (NADES)	18
Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS	18
Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time	18
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	18
Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose	18
Optimization of microwave‐assisted extraction of pectin from Dillenia indica fruit and its preliminary characterization	18
An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness	18
Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage	18
Encapsulated Bioactive Ingredients of grape by‐products applicate in fresh‐cut fruit and juices diminished the ochratoxins	18
Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties	18
Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture	18
Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes	18
High‐intensity ultrasound treatment to produce and preserve the quality of fresh‐cut kiwifruit	18
Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity	18
Optimization of aqueous enzyme‐assisted extraction of rosmarinic acid from rosemary ( Rosmarinus officinalis L.) leaves and the antioxidant activity o	18
Effect of flavorzyme digestion on the antioxidant capacities of ultra‐filtrated rice bran protein hydrolyzates	18
Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes	17
Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes	17
Recovery of phytochemical from three safflower ( Carthamus tinctorius L.) by‐products: Antioxidant properties, protective effect of human erythrocytes and profile by UPL	17
Exogenous application of glycine betaine increases the chilling tolerance of pomegranate fruits cv. Malase Saveh during cold storage	17
The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices	17
Supercritical CO 2 extraction and quality comparison of lipids from Yellowtail fish ( Seriola quinqueradiata ) waste in different cond	17
Utilization of pea pod powder for formulation of instant pea soup powder	17
Optimization conditions of ultrasound‐assisted extraction of phenolic compounds from orange peels using response surface methodology	17
Encapsulation of ginger essential oil in chitosan‐based microparticles with improved biological activity and controlled release properties	17
Extraction of anthocyanins from grape pomace by using supercritical carbon dioxide	17
Co‐encapsulation of vitamin D3and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types	17
Application of ultrasound‐assisted and tumbling dry‐curing techniques for reduced‐sodium bacon	17
Role of methyl jasmonate application regime on fruit quality and bioactive compounds of sweet cherry at harvest and during cold storage	17
Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric	17
Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments	17
Encapsulation of lactic acid bacteria and Bifidobacteria using starch‐sodium alginate nanofibers to enhance viability in food model	17
Quality assessment of pasta enriched with anthocyanin‐rich black rice bran	17
Effect of the chemical refining process on composition and oxidative stability of evening primrose oil	17
Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage	17
A review on the application of bioactive peptides as preservatives and functional ingredients in food model systems	17
Ultrasound‐assisted extraction of favela ( Cnidoscolus quercifolius ) seed oil using ethanol as a solvent	17
Optimization of ultrasound‐assisted osmotic dehydration of pomegranate seeds ( Punica granatum L.) using response surface methodology	16
Physicochemical, rheological, and microbiological properties of lactose‐free functional yogurt supplemented with fructooligosaccharides	16
Effect of processing methods on foam properties and application of lima bean (Phaseolus lunatusL.) aquafaba in eggless cupcakes	16
Optimization of pulsed ultrasonic‐assisted extraction of punicalagin from pomegranate ( Punica granatum ) peel: A comparison between response surface methodology and art	16
Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk	16
Flour made from fruit by‐products: Characteristics, processing conditions, and applications	16
Optimization of ultrasound‐assisted extraction of antioxidative phenolic compounds from Deverra scoparia Coss. & Durieu (flowers) using response surface methodology	16
Influence of the addition of Geotrichum candidum on the microbial, chemical, textural, and sensory features of soft soy cheese	16
Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )	16
Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp ( Ctenopharyngodon idellus ) surimi	16
Antibacterial and antioxidative activity of the essential oil and seed extracts of Artocarpus heterophyllus for effective shelf‐life enhancement of stored meat	16
Oleuropein extraction from leaves of three olive varieties ( Olea europaea L.): Antioxidant and antimicrobial properties of purified oleuropein and oleuropein extracts	16
Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran	16
Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil	16
Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” ( Artocarpus Integer L.) powder	16
Classification of tea varieties based on fluorescence hyperspectral image technology and ABC‐SVM algorithm	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
3D printed corn starch–gelatin film with glycerol and hawthorn berry ( Crataegus pinnatifida ) extract	16
Antioxidant potential of extracts of three mushroom species collected from the Republic of North Macedonia	16
Physiochemical, antioxidant, and food simulant release properties of collagen‐carboxymethyl cellulose films enriched with Berberis lyceum root extract for biodegradable	16
Quality and textural analysis of noodles enriched with apple pomace	16
Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review	16
Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage	16
Antioxidant capacities and betacyanin lc‐ms profile of red‐fleshed dragon fruit juice ( hylocereus polyrhizus ) extracted by ultrasound‐assisted enzymatic treatment	16
Experiment on waste heat recovery‐assisted heat pump drying of food chips: Performance, economic, and exergoeconomic analyses	15
High‐pressure processing effects on the barrier properties of flexible packaging materials	15
Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles	15
Influence of ultrasonic pretreatment on electrohydrodynamic drying process of goji berry	15
Packaging aspects for processing and quality of foods treated by pulsed light	15
Impact of cold atmospheric pressure plasma processing on storage of blueberries	15
Performance evaluation and economic analysis of modified solar dryer with thermal energy storage for drying of blood fruit ( Haematocarpus validus )	15
Synergistic properties of Eucalyptus caesia and Dracocephalum multicaule Montbr & Auch essential oils: Antimicrobial activity against	15
Recent trends in encapsulation of probiotics in dairy and beverage: A review	15
Determination of chemical component of essential oil of Origanum dubium plants grown at different altitudes and antifungal activity against Sclerotinia sc	15
Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon	15
Physicochemical characteristics and shelf life of beef treated with high‐intensity ultrasound	15
Multi‐objective optimization of enzyme‐assisted juice extraction from custard apple: An integrated approach using RSM and ANN coupled with sensory acceptance	15
Microencapsulated lemongrass ( Cymbopogon flexuosus ) essential oil: A new source of natural additive applied to Coalho cheese	15
Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (Lagenaria siceraria) juice	15
Characterization of novel Ras cheese supplemented with Jalapeno red pepper	15

Effect of ozonation, UV light radiation, and pulsed electric field processes on the reduction of total aflatoxin and aflatoxin M1 inacidophilusmilk	15
Effects of electron‐beam irradiation on postharvest strawberry quality	15
Physiochemical property changes and mineral element migration behavior of bamboo shoots during traditional fermentation process	15
Valorization of winery effluent using kombucha culture	15
Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages	15
Impact of hydrothermal pretreatments on physicochemical characteristics and drying kinetics of starch from red rice ( Oryza sativa L.)	15
The effect of blueberry pomace on the oxidative stability and cooking properties of pork patties during chilled storage	15
Ultrasonication increases γ‐aminobutyric acid accumulation in coffee leaves and affects total phenolic content and angiotensin‐converting enzyme inhibitory activity	15
Nano‐encapsulation of orange peel essential oil in native gums ( Lepidium sativum and Lepidium perfoliatum ): Improving oxidative stabilit	15
Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull‐less barley) treated by steam explosion	15
Effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying	15
Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): An	15
Integration of pomegranate peel extract (PPE) with calcium sulphate (CaSO 4 ): A friendly treatment for extending shelf‐life and maintaining postharvest quality of s	15
Classification detection of saccharin jujube based on hyperspectral imaging technology	14
Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)	14
Walnut oil and oilcake affect selected the physicochemical and antioxidant properties of wheat bread enriched with them	14
Composition and biological activity of rose and jujube kernel after fermentation with kombucha SCOBY	14
Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion	14
Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying	14
Effect of an edible coating composed of whey protein concentrate and rosemary essential oil on the shelf life of fresh spinach	14
Lycopene loaded polylactic acid (PLA) and PLA/copolymer electrospun nanofibers, synthesis, characterization, and control release	14
Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions	14
Multiobjective optimization ofPhoenix dactyliferaL. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity	14
Convective drying of spine gourd ( Momordica dioica ): Effect of ultrasound pre‐treatment on drying characteristics, color, and texture attributes	14
Antioxidant and antimicrobial effect of an innovative active film containing corn stigma residue extract for refrigerated meat conservation	14
Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour	14
Chemical composition, antibacterial activity, and mechanism of action of essential oil from Litsea cubeba against foodborne bacteria	14
Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles	14
Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch	14
Quantitative analysis and visualization of moisture and anthocyanins content in purple sweet potato by Vis–NIR hyperspectral imaging	14
Enzyme‐assisted hydrolysates from sacha inchi ( Plukenetia volubilis ) protein with in vitro antioxidant and antihypertensive properties	14
Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp ( Crocus sativus L.)	14
Improving the stability of phycocyanin by spray dried microencapsulation	14
The impact of drying methods on quality parameters of purple basil leaves	14
Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties	14
Mango rejects and mango waste: Characterization and quantification of phenolic compounds and their antioxidant potential	14
β‐cyclodextrin enhanced ultrasound‐assisted extraction as a green method to recover olive pomace bioactive compounds	14
The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature	14
Ultrasound‐microwave assisted extraction of proteins from Moringa oleifera leaves: Comparative optimization study and LC‐MS analysis of the protein concentrate	14
Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree ( Leptospermum petersonii	14
Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage	14
Effects of light irradiation on the textural properties and energy metabolism of postharvest shiitake mushrooms ( Lentinula edodes )	14
Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films	14
Polymeric nanoparticles loaded with Baccharis dracunculifolia DC essential oil: Preparation, characterization, and antibacterial activity in milk	14
Recovery and solubility of flavonoid and phenolic contents from Arachis Hypogea in supercritical carbon dioxide assisted by ethanol as cosolvent	14
Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatme	14
Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles	14
Isolation and identification of umami‐flavored peptides from Leccinum extremiorientale and their taste characteristic	14
Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food	14
Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage	13
Extraction of flavonoids from Cyclocarya paliurus (Juglandaceae) leaves using ethanol/salt aqueous two‐phase system coupled with ultrasonic	13
Study on the evaluation of carboxymethyl‐chitosan concentration and temperature treatment on the quality of “Niuxin” persimmon during cold storage	13
Post‐harvest quality of sunflower microgreens as influenced by organic acids and ethanol treatment	13
Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread	13
Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots (	13
Novel postharvest intervention using rice bran wax edible coating for shelf‐life enhancement of Solanum lycopersicum fruit	13
Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets	13
A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder	13
Changes in particle size, structure, and physicochemical properties of potato starch after jet‐milling treatments	13
Enhanced uronic acid content, antioxidant, and anti‐inflammatory activities of polysaccharides from ginseng fermented by Saccharomyces cerevisiae GIW‐1	13
Constant temperature during postharvest storage delays fruit ripening and enhances the antioxidant capacity of mature green tomato	13
Black pepper essential oil nanoemulsions formulation using EPI and PIT methods	13
Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends	13
Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C rad	13
Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides	13
Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color values	13
Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation	13
Optimization of ultrasound‐assisted extraction of antioxidant compounds from Rumex hastatus with response surface methodology	13
Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties	13
Influence of microwave vacuum drying process parameters on phytochemical properties of sohiong (Prunus nepalensis) fruit	13
Coating effect of rosemary extract combined with chitosan on storage quality of mori (Cirrhinus mrigala)	13
Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality	13
Development and characterization of functional pan bread supplemented with quinoa flour	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 gamma irradiation and pyrolysis on indigestible fraction, physicochemical properties, and molecular structure of rice starch	13
Fermented barley bran: An improvement in phenolic compounds and antioxidant properties	13
Selective ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds	13
Bioink hydrogel from fish scale gelatin blended with alginate for 3D‐bioprinting application	13
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	13
Steam explosion pretreatment alters the composition of phenolic compounds and antioxidant capacities in Chrysanthemum morifolium Ramat	13
Application of porcini mushroom ( Boletus edulis ) to improve the quality of frankfurters	13
Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar	13
Compositional analysis, biological activity, and food protecting ability of ethanolic extract ofQuercus infectoriagall	13
The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice	13
Rice‐bran oil: An emerging source of functional oil	13
Microencapsulation of Zataria multiflora Boiss. essential oil by complex coacervation using gelatin and gum arabic: Characterization, release profile, antimicrobial and	13
Effect of ultrasonic thawing on protein properties and muscle quality of Bonito	13
Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage	13
Effect of silver nanoparticle coatings on physicochemical and nutraceutical properties of loquat during postharvest storage	13
Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends	13
Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch	13
Foam drying of aquafaba: Optimization with mixture design	13
Effect of marinating and frying on the flavor of braised pigeon	12
Screening of aPlanococcusbacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation	12
Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef	12