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
The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)	40
Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations	40
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	37
Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology	36
Different tea polyphenol treatments on lipid oxidation of scallop ( Argopecten irradians ) adductor muscle during hot air drying	35
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	34
Encapsulated phenolic compounds from Ferula gummosa leaf: A potential phytobiotic against Campylobacter jejuni infection	31
Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour	31
The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate	31
Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey	30
Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method	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
Application of artificial neural network coupling multiobjective particle swarm optimization algorithm to optimizePleurotus ostreatusextraction parameters	26
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
Antibiofilm Activity of Ginger (Zingiber officinale) Extracts In Vitro and Food Model	25
Phytochemical profile and food applications of edible flowers: A comprehensive treatise	25
Solubilization and extraction of valuable compounds from peanut skin in subcritical water	25
Study on the degradation of deoxynivalenol in corn and wheat both in the lab and barn by low concentration ozone	24
Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars	24
ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices	24

Optimization of nanocomposite films based on quinoa protein isolate incorporated with cellulose nanocrystal and starch	24
Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products	24
Investigation of phenolic, flavonoid, and antioxidant recovery and solubility from Roselle using supercritical carbon dioxide: Experiment and modeling	24
Iron‐chelating activity of large yellow croaker ( Pseudosciaena crocea ) roe hydrolysates	24
Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing	23
Multivariate analysis of variance: An advanced chemometric approach to differentiate dose‐dependent antioxidant activities of grape ( Vitis labruscana ) skin extracts	23
Issue Information	23
Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology	22
“Technological convergence” of preventive nutrition with non thermal processing	22
Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes	22
Development of a spent cinnamon bark‐incorporated egg box and analysis of its effectiveness on internal quality characteristics of chicken eggs	22
Chemical , functional and therapeutic properties of encapsulated black cumin extract in Spirulina platensis	22
Issue Information	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
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	22
Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk	22
Effects of sodium hypochlorite on the potential infectivity of human norovirus GII .4 using propidium monoazide with RT‐qPCR and q	21
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The international conference on raw materials to processed foods editorial	20
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Effects of cod liver oil fortification on the quality aspects of mince sausages from Indian Major Carp ( Labeo rohita )	20
Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar ( Mangifera indica L.)	20
Nutrient composition, starch microstructure and thermal properties, and in vitro availability of selected minerals of nixtamalized Philippine quality protein maize varie	20
Issue Information	20
Portulaca oleracea methanol extract inhibits MMP ‐9 via the inactivation of ERK and JNK	20
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	20
Modelling the impact of relative humidity and storage temperature on transpiration rate of black carrot	20
Bio‐functional attributes in Cheddar cheese made from the milk of indigenous and crossbred cows	20
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Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor	19
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Effect of inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty	18
Antioxidant activity of natural extracts measured with a novel solid‐state crocin bleaching assay by hot melt extrusion	18
Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets	18
Retracted: Antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella strains and its application in r	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
Effects of green tea (Camellia sinensis) and guava (Psidium guajava) extracts on the quality of snakehead (Channa striata) fillets during ice storage	18
Editorial	18
Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers	18
Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying	18
Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan	17
Garlic: A natural bread improver for wheat bread with a high level of resistant starch	17
Analysis of Caffeine and Antioxidant Content of Ethiopian Coffee Varieties from Different Growing Areas	17
Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage	17
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	17
Fabrication, characterization, and oxidative stability of perilla seed oil emulsions and microcapsules stabilized by protein and polysaccharides	17
Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages	17
The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet	17
Inhibitory in vitro effects of Basil ( Ocimum basilicum ) leaf extracts on cholesterol esterase activity and the growth of Escherichia coli	17

Optimization of extraction process of taurine from mussel meat with pulsed electric field assisted enzymatic hydrolysis	17
Effects of Guankou grape polyphenol oxidase on enzymatic browning	16
Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments	16
Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems	16
Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal	16
Application of Pulsed Electric Field‐Ultrasound Technique for Antioxidant Extraction from Yarrow: ANFIS Modeling and Evaluation of Antioxidant Activity	16
Understanding the mechanism of moisture migration impact on the texture and color characters of dried apple cubes	16
Effects of drying surfaces and physical attributes on the development of Aflatoxins (AFs) in red chilies	16
Air impingement to reduce thawing time of chicken fingers for food service	16
Recent advances in emerging techniques for freezing and thawing on aquatic products' quality	16
The chemical composition analysis of dwarf saltwort ( Salicornia bigelovii Torr.) and its preservative effects on snakehead fish fillets	16
Physicochemical and sensory characterization of jambolan jams	16
Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage	16
Quorum sensing inhibitory effect of hexanal on Autoinducer‐2 (AI‐2) and corresponding impacts on biofilm formation and enzyme activity in Erwinia carotovora and	16
Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review	16
Assessment of the Quality Characteristics of Stropharia rugosoannulata Subjected to Five Different Drying Methods	16
Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds	16
Neural network and adaptive neuro‐fuzzy inference system modeling of the hot air‐drying process of orange‐fleshed sweet potato	16
Optimization of Organic Acid Concentrations in Calcium Gluconate–Enriched Cola Soft Drink Using Response Surface Methodology	16
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	16
Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties	15
Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential	15
Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil	15
Physicochemical properties and glucose tolerance of low‐calorie cookies containing palatinose	15
Optimization ultrasound‐assisted extraction of anthocyanins from cranberry using response surface methodology coupled with genetic algorithm and identification anthocyanins with HPLC‐MS	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
Distribution of aflatoxin M1 during production of sheep and goat cheeses	15
Morphology and functionality of dry heat‐treated and oxidized quinoa starches	15
Thermal emerging technology approach for the extraction of bioactive compounds from Cylindra beetroot (peel, flesh, and stalk) with green solvent	15
Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour	15
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
The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying	14
Fig seed oil‐loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation	14
Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides	14
Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume	14
Optimization of Process Parameters for the Production of Soy Protein by Ultrafiltration Using ANN	14
Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour	14
Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder	14
Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein	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
Improving the cake quality by using red kidney bean applied different traditional processing methods	14
Food additive based on the encapsulated pot marigold ( Calendula officinalis L.) flowers extract in calcium alginate microparticles	14
Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils	14
Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies	14
Valorization of Pinus halepensis Mill. seed oil: Physicochemical characteristics, bioactive compounds, and antioxidant activity as affected by location and extraction me	14
Effects of dimethyl dicarbonate on improving the aroma of melon spirits by inhibiting spoilage microorganisms	14
Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties	14
Impact of cooking and drying operations on color, curcuminoids, and aroma ofCurcuma longaL.	14
Use of wool protein hydrolysate as nitrogen source in production of microbial pigments	14
Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae	14
Optimizing conditions for the development of a composite film from seaweed hydrocolloids and pectin derived from a fruit waste, gac pulp	14
Low‐viscosity dietary fiber production by enzymatic hydrolysis of galactomannan from Caesalpinia pulcherrima seeds: Optimization and physicochemical characterization	14
Light‐emitting diode assisted non‐thermal pasteurization of Punica granatum L. juice	14
Comparison of traditional and probiotic yogurt in relation to their impact on pediatric acute diarrhea patients	14
Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility	14
Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality	13
Protein and lipid oxidation of low‐salt dry‐cured black carp ( Mylopharyngodon piceus ) during storage: Biochemical changes and shelf life prediction	13
Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion	13
Non‐leaching antimicrobial cellulose‐based membrane for food packaging: Effect on food‐borne bacteria, probiotic bacteria, and spoilage of Karish cheese	13
Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses	13
Encapsulation of roselle anthocyanins in blank alginate beads by adsorption and control of anthocyanin release in beverage by coatings with different molecular weight chitosan	13
Biochemical and nutritional properties of wheat bulgur: A review	13
Effects of rosemary and ginger on the storage quality of western‐style smoked sausage	13
Antioxidant activity and rheological properties of the polysaccharides isolated fromRibes stenocarpummaxim with different extraction methods	13
Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves	13
Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film	13
A comprehensive study on phenolic compounds and bioactive properties of five mushroom species via chemometric approach	13
Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter	13
A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice	13
Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage	13
The effect of refining process on the volatile compounds, oxidation stability and fatty acids profile of soybean oil using an electrostatic field	13
Characterization of black pepper essential oil nanoemulsion fabricated by emulsion phase inversion method	13
Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage	12
Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and	12
Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes	12
Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose	12
An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeusL.) in correlation to putrescine treatments and storage duration	12

Effect of green tea extract, ginger essential oil and nanofibrillated cellulose reinforcements in starch films on the keeping quality of strawberries	12
Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties	12
Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production	12
Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis	12
Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity	12
Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality	12
Effect of Low‐Temperature Stress on Electrical Impedance Spectroscopy Parameters of Rice Leaves at the Seedling Stage	12
Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)	12
Extracts fromCinnamomum cassialeaf residues display antioxidant and anti‐inflammatory activities	12
Drying process optimization of garlic slices in closed‐loop heat pump drying system by Box‐Behnken design	12
The effect of multiple freeze–thaw cycles on protein oxidation and quality of Trachurus murphyi	12
Red raspberry ( Rubus ideaus L.) extracts: A novel ingredient in cemen paste	12
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	12
Effects of crystal malts as adjunct on the quality of craft beers	12
Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field	12
Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology	12
Effect of chitosan coating incorporated with pomegranate peel extract on pear fruit softening, quality, and cell wall degrading enzymes during cold storage	12
Discrimination of Vitis vinifera varieties using DNA fingerprinting and NMR coupled with chemometrics and their impact on the efficacy of fluoxetine and indomethacin in	12
Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef	12
Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut	11
Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment	11
Evaluation of physicochemical properties of soymilk prepared from germinated soybean	11
Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei	11
Screening of gluten hydrolyzing strains for food applications	11
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	11
Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream	11
Exergy, drying kinetics, and performance assessment of Solanum lycopersicum (tomatoes) drying in an indirect type domestic hybrid solar dryer ( ITDHSD	11
Research on mechanical‐structure properties during sunflower seed extrusion‐oil extraction	11
Effect of electron beam irradiation on shelf life, noodle quality, and volatile compounds of fresh millet‐wheat noodles	11
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	11
Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products	11
Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) jui	11
Potentiality of ginger extract as natural preservative for raw tilapia fish ( Oreochromis mossambicus ) during storage at refrigerated temperature	11
A comparative study on chemical characteristics, antioxidant, and hepatoprotective activity from different parts of Schisandrae Chinensis Fructus	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
Effects of psyllium husk powder on the gel properties of silver carp ( Hypophthalmichthys molitrix ) surimi	11
Impact of bioaccumulated selenium on nutraceutical properties and volatile compounds in submerged fermented Pleurotus eryngii mycelia	11
A pilot‐scale dry bean canning and evaluation protocol	11
Release of papain incorporated in chitosan films reinforced with cellulose nanofibers	11
Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability	11
Ibero‐American grains as a source of biomaterials for the manufacture of films and coatings: Green alternative of the XXI century for sustaina	11
Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals	11
Inhibitory effects of carob and propolis extracts on the formation of heterocyclic aromatic amines in beef meatballs cooked with different methods	11
Fast Preparation of Fish Sauce Treated With Marine Protease‐Producing Bacillus zhangzhouensis sp.	11
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	11
Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks	11
Effect of freezing and radiofrequency pretreatments on quality and kinetics of convective air‐drying of potatoes	11
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	11
Peanut sprout yogurt: Increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics	11
Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour	11
Recovery of total, soluble, and insoluble dietary fiber from potato ( Solanum tuberosum ) residues and comparative evaluation of their structural, physicochemical, and f	11
Microwave pre‐treatment aqueous enzymatic extraction (MPAEE): A case study on the Torreya grandis seed kernels oil	11
Effect of different drying methods on drying kinetics, modeling, energy‐economic, texture profile, color, and antioxidant of lotus rhizomes ( Nelumbo nucifera )	11
Valorization of American lobster ( Homarus americanus ) cooking waters: Preparation and characterization of a food ingredient	11
Effects of extrusion parameters on physical & textural properties of sorghum, barley, and chickpea‐based composite extruded products	11
Survivability of microencapsulated probiotics in nondairy beverages: A review	11
Development of novel paper‐based colorimetric indicator labels for monitoring shelf life of chicken breast fillets	11
Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries ( Fragaria × ananassa Duch.	11
Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa)	11
Enrichment via chia seeds to tackle hidden hunger: A review	11
Preparation of nanoemulsion of grapefruit seed extract and evaluation of its antibacterial activity	11
Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes	11
Quality of African moringa ( Moringa stenopetala ) leaf samples by liquid chromatography of phenolics, loss on drying and ash content	11
Radiofrequency heating: A novel thermal treatment on the quality of peanut during disinfestation of Caryedon serratus and its potential in reducing aflatoxin	11
Application of barnûf ( Pluchea dioscoridis ) leaves extract as a natural antioxidant and antimicrobial agent for eggs quality and safety improvement during storage	11
Hazelnut Origin and Roasting Conditions Affect the Shelf Life of Chocolate With Whole Nuts	11
Identification of olfactory characteristics of edible oil during storage period using metal oxide semiconductor sensor signals and ANN methods	11
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	11
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C	11
Effect of brewing condition on the quality of Apocynum venetum tea	10
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	10
Design and development of a circular disc type efficient automatic decorticator for Charoli (Buchanania lanzan)	10
Fabrication of the antimicrobial sachet by encapsulation of peppermint essential oil in active packaging of strawberry fruit	10
Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs	10
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	10
Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (Rachycentron canadum) fillets	10
Effects of chitosan and selenium treatments on retention of membrane integrity of guava (Psidium guajavaL.) fruits during storage	10
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	10
Oxidation kinetics and ANN model for shelf life estimation of pearl millet (Pennisetum glaucum L.) grains during storage	10
Design, construction, and application of a low‐cost solar dryer: A kinetic study of Araticum pulp drying	10
The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu	10
Isolation of punicic acid from pomegranate seed oil by modified freeze crystallization and response surface methodology	10
Probiotic coffee ice cream as an innovative functional dairy food	10
Effects of Caulerpa lentillifera polysaccharides on immune function in vitro and in vivo	10
Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types	10
Formulation and Optimization of Multigrain Fermented Noodles: A Healthy and Palatable Convenience Food Option	10
Integrated thermal and routing analysis applied for cold supply chain	10
Quality characteristics of reduced‐calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum	10
Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists	10
Nutritional composition, anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment m	10
Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins	10
Optimization of the performance of an automated/continuous pilot scale soymilk plant for medium and small‐scale entrepreneurs	10
Volatile compounds profile and quality of “Cripps pink” apple: Impact of dynamic controlled atmosphere combined to delayed storage and 1‐MCP treatment	10
Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition	10
A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat	10