Journal of Food Processing and Preservation

Article	Citations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	50
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	42
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	39
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	39
Study on Green Extraction Method and the Antioxidant Properties of Xanthones From Mangosteen Pericarp	37
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough	36
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	35
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	30
Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends	29
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	29
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	28
Sustainable Processing of Duckweed (Lemnaceae) for Protein Recovery: Preservation Strategies and Emerging Green Extraction Technologies	28
Physicochemical Properties and Probiotic Viability of Low‐Calorie Gluten‐Free Cookies Enriched With Encapsulated Lactobacillus acidophilus	28
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions	28
A Preliminary Study on the Physicochemical and Bioactive Characterization of Anatomical Structures of Raw and Nixtamalized Native Maize Landraces	28
Biological Activities of trans ‐Nerolidol–Rich Chamaecyparis obtusa Essential Oil and Its Application in L	27
Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers	27
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	26
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	26
Acrylamide Contamination and Health Risk Assessment in Commercially Produced Potato Chips in Bangladesh	26
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	25
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage	25
Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)	25
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine	25
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake	24

Development of quinoa and sorghum supplemented flatbread	24
Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties	24
Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake	24
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients	24
Investigating the Effect of Nanoemulsions Containing Yarrow ( Achillea millefolium ) Essential Oil on the Microbial and Oxidative Stability of Mayonnaise	23
Impact of green extraction methods on the structural, morphological, physico‐mechanical, and thermal properties of alginate films of Sargassum ilicifolium	23
Resistant starch: A functional ingredient in dairy products	23
An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing	23
Determination of Phytochemical and Bioactive Compounds From Musa balbisiana Pseudostem Extract by LC‐MS and NMR Analysis	23
Determination of the Geographical Origin of Vinh Linh Black Pepper Using a Combination of FT‐NIR Spectroscopy, Machine Learning Algorithms, and Variable Selection Techniques	22
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder	22
Convective Drying of Pumpkin Flower (Cucurbita maxima): Effect of Temperature and Airflow on Carotenoid Content	22
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter	21
How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostrea	21
Optimization of fermentation conditions and volatile substance analysis of wine	21
Changes in physico‐chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation	21
Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads	21
Post‐harvest application of micellar pomegranate peel extract (MPPE) enriched starch‐casein composite coating to preserve the plum (Prunus salicina L.) fruit during cold and ambient	21
Nixtamalization of a Yellow Maize Snack: Product Evaluation Using Different Sensory Evaluation Methods	21
Phytochemical Composition, Oxidative Stability, and Antioxidant Behavior of Roasted Expeller‐Pressed Oils From Butternut Squash and Pumpkin Seeds	20
Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices ( Cucumis melo L.) Based on Bioactive Components and Antioxidan	20
Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia	20
Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials	20
Effects of High‐Pressure Processing on Rheological and Physical Properties of Artisanal Ice Cream Mixes	19
Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube	19
Development and Stability of Dried Fish Powder Made From Clupeoides borneensis	19
Valorization of Coffee Pulp: Effect of Roasting Profile and Grinding Level on Single‐Serve Beverages Prepared in Compostable Capsules	19
Nonthermal Technologies in Plant‐Based Alternative Processing: Applications, Challenges, and Future Perspectives	19
Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables	19
Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product	18
Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying	18
Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method	18
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing	18
Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model	18
Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly	18
Evaluation of Surface Damage of Strawberry Grasped by Manipulator Based on Vision and Hyperspectral Data Analysis	17
Issue Information	17
Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut	17
The Antioxidant Activities of Noni Complex Beverage and Its Potential Antialcoholic Effect in Mice	17
Bioprocess optimization for glycopeptide biosurfactant production by means of Lactobacillus delbrueckii: Design expert laden approach	17
Morchella esculenta ‐based chitosan bionanocomposites: Evaluation as an antifungal agent	16
Green and Efficient Extraction Strategies for Anthocyanins From Purple Plant Sources: Advances, Challenges, and Functional Potential	16
Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia	16
Effect of Low‐Dose Gamma Radiation on Inactivation of Salmonella and Physical Properties of Fresh Betel Leaves	16
Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures	16
Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation	16
Effects of Cooking and Drying Methods on the Quality of Instant Mashed Potato Flakes	16
Dynamics of Polyphenolic Compounds During Wet Processing of Peanuts	16
Optimization of Ultrasound‐Assisted Extraction of Antioxidants From Rabbi Date Seed and Identification of Fatty Acid and Phenolic Compound Profiles of the Seed Extracts	16
Assessing the Effects of Conching Parameters on the Physicochemical and Sensory Properties of Milk Chocolates	16

Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design	16
Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties	16
Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt	16
Biological, Quality, and Sensory Evaluation of Raw and Microwaved Quinoa Baked Tortilla Chips	16
Impact of Concentrated Alpha Linolenic Acid Supplementation on Cheddar Cheese Composition and Quality Characteristics	16
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria	15
Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy ( Tinospora cordifolia ) Stems	15
Investigation on the effects of drying methods on the structure and antioxidant activity of Tremella fuciformis polysaccharides using asymmetrical flow field‐flow fractionation	15
Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation	15
Bioactivity and Vital Application of Underutilized Cucumis callosus Fruit: An Overview on the Present Status and Its Potential Utilization	15
Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period	15
Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil	15
Effects of contact ultrasound &far‐infraredradiation strengthening drying on water migration and quality characteristics of taro slices	15
Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review	15
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter	14
Issue Information	14
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China	14
Non‐Thermal Processing (NTP) as Preservation Techniques for Microbial Safety in Selected Plant‐Based Food Products: A Systematic Review	14
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report	14
Cellular antioxidant and emulsifying activities of fucoidan extracted from Nizamuddinia zanardinii using different green extraction methods	14
Extraction, purification, and in vitro biological activities of intestinal alkaline phosphatase from pig intestine mucous waste	14
Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties	14
Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life	14
Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds	14
Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit	13
Optimization of Bioactive Compound and Phytochemical Extraction From Prickly Pear ( Opuntia ficus-indica ) Fruit Through Ultrasound‐Assisted Extraction (	13
Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emul	13
Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds	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 L.) oil	13
Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process	13
Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits	13
Effect of Pretreatments on the Bitterness and Quality Attributes of Orange Peel Powdered Cake	13
Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread	13
Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas	12
Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality	12
Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study	12
Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents	12
Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch	12
Development and characterization of chitosan‐purple yam starch‐based biodegradable films: Physicochemical, mechanical, thermal, and functional properties	12
Microcapsules Containing Lippia origanoides Kunth Essential Oil as a Natural Alternative to Control Food Spoilage Pathogens: A Preliminary Study	12
Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐	12
Probiotic and technological properties of isolates from homemade and industrial yoghurts	12
Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1	12
Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes	12
Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs	12
Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model	12
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques	12
Fabrication of spray‐dried microcapsules of omega‐3, 6 fatty acid‐rich plant oil blend using wall mix of maltodextrin + proteins	12
Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( Theobroma cacao	12
Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies	12
Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread	12
Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes	12
Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling	12
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread	12
The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage	12
Effect of Fermentation by Penicillium nalgiovense and Geotrichum candidum on the Flavor Characteristics and Microbial Community Structure of Mianning Hams	12
Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil	12
Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation	12
Functional properties of extracts from wheat ( Triticum aestivum L.) coarse bran and shorts (razmol) obtained under different supercritical	11
Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of B	11
Effects of different drying methods on phenolic composition and antioxidant activity in corn silk (Stigma maydis)	11
Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice	11
Response Surface Methodological Approach for Scaling Up an Enzymatic Production of Sweet Potato Starch Syrup	11
Special issue on “marine food innovation”	11
Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety	11
Screening of Synergistic Composite Essential Oil Targeting Quorum Sensing Inhibition in Pseudomonas fluorescens and Its Effect on the Quality of Freshly	11
Respiratory metabolism and quality in postharvest sweet cherries ( Prunus avium L.) in response to high CO 2	11
Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models	11
Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance	11
Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product	11
Nutritional, Textural, Phytochemical, and Sensory Properties of Novel Biscuits Supplemented With Alfalfa Leaf Protein Concentrate	11
Study of meat content and frying process on the formation of polar heterocyclic aromatic amines in heated sausage samples: Optimization and method validation of three‐phase EME	11
An Exploratory Technical Screening on the Total Utilization of Okra ( Abelmoschus esculentus ): Comparative Extraction of Gum and Fiber‐Rich Residue Powd	11
Development of Bio‐Based Edible Films for Meat Preservation: A Study on the Application of Carvacrol Microcapsules Combined With Hyaluronic Acid and Gelatin	11
Enhancing Postharvest Quality and Shelf Life of “Haribhanga” Mango Using On‐Tree Bagging and Aloe Vera Gel	11
Correction to “Influence of Cross‐Linking by Microbial Transglutaminase on Physicochemical Properties of Eggshell Membrane Collagen”	11
Biogenic Amines in Cheese: Health Risks, Regulatory Perspectives, and Analytical Advances	11
Bridging the Multiscale Gap: Using CFD Simulations to Translate Spray Drying Process Conditions Into a Single Droplet Drying Setup	11
Identification and Antibiotic Resistance of Lactobacillus and Bifidobacterium Species From Manufactured Probiotic Dairy Products	11
Optimising Resource Utilisation: A Case Study on Oleofinos’ Advanced Line 4	11

Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention	11
Characterization of volatile aroma compounds in cold plasma‐treated milk	11
Physicochemical, Functional, Pasting, and Amino Acid Composition of Pouteria campechiana Nut Flours (Underutilized Crops): Impact of Different Thermal Pr	10
Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves	10
Transcriptome Analysis Reveals the Changes of Multiple Genes Involved in Disease Resistance of Postharvest “Huangguan” Pears Treated With Lysobacter enzymogenes MB01	10
Evaluation of Egg Quality Differences Between Indigenous, Synthetic, and Exotic Chickens Under the Same Management	10
Influence of Maturity Stage and Storage Time on Physicochemical and Bioactive Properties of Yellow Pitahaya ( Hylocereus megalanthus )	10
Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry	10
Design and development of solar hybrid distillation system for essential oil extraction from turmeric	10
Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation	10
Aloe Vera Drink Fortification with Free and Microcapsulated Pumpkin Seed Protein Hydrolysate	10
Preservation and Bacteriostasis Effects of Citral Nanoemulsion on Golden Pomfret (Trachinotus ovatus) During Refrigeration	10
Enhancing Quality Attributes of Fresh‐Cut Potatoes With Gellan Gum Coatings Added With “Rossa di Tropea” Onion Waste Extract	10
Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs	10
Application of Pulsed Electric Field‐Ultrasound Technique for Antioxidant Extraction from Yarrow: ANFIS Modeling and Evaluation of Antioxidant Activity	10
Biochemical, Nutritional, and Microbiological Attributes of the Value‐Added Fish Balls Derived From Little Tuna ( Euthynnus affinis ) in Perspective of G	10
Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)	10
Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution	10
Vegetable seeds: A new perspective in future food development	10
Effect of Enzyme Concentrations and Incubation Period on Yield and Quality of Soursop ( Annona muricata L.) Juice	10
Physicochemical, Rheological, and Structural Changes in Corn Tortilla Chips Partially Substituted by Soy and Opuntia Flour Dehydrated by Infrared Radiati	10
Effect of Aloe Vera Gel Enriched with Salicylic Acid on Quality and Shelf Life of Preharvest‐Bagged “Haribhanga” Mango During Room Temperature Storage	10
Biological Properties of Red Macroalgal Protein Hydrolysates and Their Uses as Biopreservatives	10
Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology	10
Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours	9
Comparison of Varied‐Frequency Ultrasound and Conventional Extraction on Antioxidant Properties and Phytochemicals From Cinnamomum verum Bark	9
Radiofrequency heating: A novel thermal treatment on the quality of peanut during disinfestation of Caryedon serratus and its potential in reducing aflatoxin	9
Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality	9
Gel formation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with κ‐carrageenan and locust bean gum	9
Correction to “Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non‐invasive hyperspectral imaging technique”	9
Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition	9
Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)	9
Application of artificial neural network coupling multiobjective particle swarm optimization algorithm to optimizePleurotus ostreatusextraction parameters	9
Exergy, drying kinetics, and performance assessment of Solanum lycopersicum (tomatoes) drying in an indirect type domestic hybrid solar dryer ( ITDHSD	9
GC–MS analysis, cytotoxicity, and molecular docking studies of bioactive alkaloids extracted from tomato leaves inoculated with endophytic fungus Beauveria	9
Physico‐chemical, structural, and functional properties of protein concentrate from selected pulses: A comparative study	9
Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran	9
Hybrid Deep Learning Algorithm-Based Food Recognition and Calorie Estimation	9
Exploring the Performance of Jackfruit Seed Starch and Protein Microcapsules as Probiotic Carrier Systems: Enhancing Viability, Shelf Life, and Gastrointestinal Resilience	9
Enhanced Properties and Biological Activities of Heracleum persicum Extract via Nanoemulsification and Nanoencapsulation: Anti‐ Li	9
Formation of Shewanella putrefaciens biofilms on nylon film and effects on putrefaction of large yellow croaker	9
Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties	9
Development of Drying Methodology for Intact Whole Buffalo Liver, Its Characterization, Shelf Life, and Evaluation of Palatability as Pet Treat	9
Cost‐effective approaches for acrylamide mitigation in high‐temperature‐processed tuber snacks	9
Optimization of Antioxidant Extraction From Moringa oleifera Seeds Using Response Surface Methodology: Phytochemical Analysis and DPPH Assay	8
Nutritional evaluation, microstructure, and storage stability of wheat (Triticum aestivum) and cocoyam (Colocasia esculenta) flour blends at different ratios	8
Influence of Cooking, Dehydration, and Freeze‐Drying on Nutrient Retention and Antioxidant Capacity in Tomato Cultivars	8
Effects of Selected Food and Pharmaceutical Preservatives on Glycemic Parameters: An Experimental Study in Rats	8
Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties	8
Dielectric properties analysis of dough and further microwave baking for cookies	8
Effect of thermal treatments and non‐starch fraction on in vitro starch digestibility of oat bran	8
Enhancing and Modelling of Tomato Phytochemicals With LED Storage Treatment for Improved Market Shelf Life	8
Biopolymer Application for Preservation of Tropical Fruits and Vegetables	8
Effect of osmotic dehydration pre‐treatments on physicochemical and energy parameters of Kosia (Nashi) pear slices dried in a convective oven	8
Preservation of Antioxidant Phytochemicals in Mango–Passion Fruit Ice Cream: A Novel Approach Employing Ultrasonic Technologies	8
Effects of Physicochemical and Sensory Properties of Egg Yolk Puffs Under Different Storage Conditions	8
Rice‐based noodle formulation: Consumer preference and optimization by mixture design	8
Issue Information	8
Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product	8
Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates	8
Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker ( Larimichthys crocea )	8
Multiresponse Optimization of Reconstitution Conditions for Iron Rich Date Juice Using Response Surface Methodology	8
Fortification of Apple Juice With Tanshinone‐Loaded Pectin–Zein Nanoparticles for Enhanced Nutritional and Antioxidant Attributes	8
A Preliminary Study on the Impact of Hot Air and Freeze‐Drying on the Properties and Quality of Phyllostachys edulis Bamboo Shoot Powder	8
Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains	8
Research Progress on Detection of Apple Watercore Based on Visible and Near‐Infrared Spectroscopy	8
Fresh Futures: Cutting‐Edge Eco‐Friendly Coating Techniques for Fruits	8
Effect of Drying Methods on Nutritional and Antioxidant Properties of Organic Moringa oleifera Leaves From the Sahel	7
A sub‐regional compression method for greenhouse images based on CNN image quality assessment	7
	7
Comparative Postharvest Performance of Iranian Pomegranate Cultivars Under Cold Storage	7
Formation of oxidation products in polar compounds of different vegetable oils during French fries deep‐frying	7
Optimizing Chunk Thickness for Quality, Shelf Life, and Consumer Acceptance of Dry‐Salted Hilsa Shad ( Tenualosa ilisha )	7
Preservative Attributes of Near‐Neutral Electrolyzed Water (NNEW) to Improve Shelf Life and Quality of Fresh and Minimally Processed Food: A Systematic Review	7
Effect of Membrane Filtration With and Without Enzymatic and Solvent Pretreatment on Recovery of Phenolic Compounds From Olive Mill Wastewater	7
Flavonoids from Peony Seed Meal by Nanofiltration Membrane Separation	7
Hydrolysate protein from brown macroalgae ( Sargassum ilicifolium ): Antioxidant, antitumor, antibacterial, and ACE inhibitory activities	7
Moisture Sorption Isotherm and Rheological Characteristics of Ethiopian Potato ( Plectranthus edulis ) Starch and Flour	7
The effect of different salt concentrations on corn storage	7
Enhancing Intestinal Release and Bioaccessibility of Quercetin Using a Capsosome Delivery System	7
Changes in Volatile Flavor Compounds of Vegetable Soybean Seeds With Different Preservation Processes Using Headspace‐Gas Chromatography–Ion Mobility Spectrometry	7
Responsible Use of AI in Scholarly Publishing: Guidance for Authors Submitting to Journal of Food Processing and Preservation ( JFPP )	7
Postharvest Light Irradiation Induces Anthocyanin Accumulation in Fresh‐Cut Lily Bulb (Lilium davidii var. unicolor) Scales	7
Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review	7
Foam mat drying technique in coconut milk: Effect of additives on foaming and powder properties and its economic analysis	7
Hypocholesterolemic and Antidiabetic Activity of Peptide Fractions Obtained by Ultrafiltration of Protein Hydrolysates From Sunflower ( Helianthus annuus	7
Preparation and Properties of Tenebrio molitor Protein Hydrolysates	7
Research Progress on the Stability and Degradation Mechanism of Cistanche deserticola Active Compounds During Different Maturity, Preservation, and Proce	7
Effect of ultrasound assisted extraction of dietary fiber from pineapple peel and its application with anthocyanin rich black rice	7
Anti-skin Aging Potential of Sargassum thunbergii Ethanolic Extract: Antioxidant, Anti-inflammatory, and Antiwrinkle Effects on L929 Fibroblast Cells	7
Emerging Nonthermal Technologies for Allergen Reduction in Foods: A Systematic Review	7
Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds	7
Effects of Blanching and Gamma Irradiation on Jerusalem Artichoke ( Helianthus tuberosus L.) Powder Properties	7
Effect of Atmospheric Pressure Cold Plasma Treatment on the Radical Scavenging and Antioxidant Activities, Phenolic Content, and Some Nutritional Characteristics of Chia Seeds (	7
A systematic review on fruit‐based fermented foods as an approach to improve dietary diversity	7