Journal of Food Processing and Preservation

Article	Citations
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	63
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	44
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	44
Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms	43
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough	41
Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis	39
2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs	38
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	37
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters	37
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	35
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions	35
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	35
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	34
The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate	34
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	34
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	33
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	33
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	32
Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds	31
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	31
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	30
Physicochemical Properties and Probiotic Viability of Low‐Calorie Gluten‐Free Cookies Enriched With Encapsulated Lactobacillus acidophilus	30
Effects of crystal malts as adjunct on the quality of craft beers	29
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	29
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	28

Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	28
The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)	28
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	27
Development of an innovative nougat from honey, blueberries, and pecan nuts	25
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	25
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Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube	25
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Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)	24
Microencapsulation of wheat germ oil by external gelation and its oil release characteristics	24
How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostrea	24
Composition analysis and antioxidant activity of purified Boletus auripes pigment using macroporous resin	24
Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties	23
Ultrasonic modulated osmotic dehydration of Aonla ( Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM	23
Microencapsulation of natural blue dye from butterfly pea ( Clitoria ternatea L.) flowers: The application of different carriers	23
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine	23
Development of quinoa and sorghum supplemented flatbread	23
Convective Drying of Pumpkin Flower (Cucurbita maxima): Effect of Temperature and Airflow on Carotenoid Content	22
Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables	22
Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product	22
Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia	22
Improved marinating efficiency and quality of marinated eggs by pulsating pressure technology	22
Impact of green extraction methods on the structural, morphological, physico‐mechanical, and thermal properties of alginate films of Sargassum ilicifolium	22
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing	22
Optimization of fermentation conditions and volatile substance analysis of wine	22
Bioactive compounds and fruit quality traits of Granny Smith Challenger apple grown under varying shade levels of green protective shade nets	22
Drying effects on Camu‐camu residue: An approach of mathematical modeling, thermodynamic properties, and color evaluation in order to obtain a natural food dye	21
Nonthermal Technologies in Plant‐Based Alternative Processing: Applications, Challenges, and Future Perspectives	21
Development and Stability of Dried Fish Powder Made From Clupeoides borneensis	21
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients	21
Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices (Cucumis melo L.) Based on Bioactive Components and Antioxidant Activity	21
Changes in physico‐chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation	21
Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water	20
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers	20
Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability	20
Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese “Jben”	20
Hot air‐assisted instant controlled pressure drop drying impact on the Maillard reaction‐related physicochemical properties of apple slices	20
Optimization of complex enzyme‐ultrasonic synergistic extraction of water‐soluble polysaccharides from Perilla frutescens seed meal: Purification, characterization and i	20
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage	20
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder	20
Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique	20
An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing	20
Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake	20
Understanding the beneficial effects of using designer lipids in the formulation of cookies	20
Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying	20
A study on the application of natural extracts as alternatives to sodium nitrite in processed meat	20
Resistant starch: A functional ingredient in dairy products	20
Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China	20
Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly	19
In vitro mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products	19

Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method	19
Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model	19
Influence of water activity on physical properties, fungal growth, and ochratoxin A production in dry cherries and green‐coffee beans	19
A novel L‐asparaginase from the symbiotic Enterobacter aerogenes isolated from Eucheuma sp.	19
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake	19
Experimental study of solar drying of multi‐layer peanuts and development of drying model	19
Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads	18
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	18
Issue Information	18
The Antioxidant Activities of Noni Complex Beverage and Its Potential Antialcoholic Effect in Mice	18
Impact of Concentrated Alpha Linolenic Acid Supplementation on Cheddar Cheese Composition and Quality Characteristics	18
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter	18
Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut	18
Bioprocess optimization for glycopeptide biosurfactant production by means of Lactobacillus delbrueckii: Design expert laden approach	18
Relationship between ergosterol and mycotoxins in tomato paste and tomato juice	18
Optimization of Ultrasound‐Assisted Extraction of Antioxidants From Rabbi Date Seed and Identification of Fatty Acid and Phenolic Compound Profiles of the Seed Extracts	18
Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow	18
Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials	18
Evaluation of Surface Damage of Strawberry Grasped by Manipulator Based on Vision and Hyperspectral Data Analysis	18
Infrared drying of Clinacanthus nutans leaves	18
Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation	18
Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation	18
Effect of Low‐Dose Gamma Radiation on Inactivation of Salmonella and Physical Properties of Fresh Betel Leaves	18
Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707	17
Effect of different drying time on physicochemical properties of black carp ( Mylopharyngodon piceus ) by hot air	17
Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process	17
Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia	17
Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies	17
Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period	17
Investigation on the effects of drying methods on the structure and antioxidant activity of Tremella fuciformis polysaccharides using asymmetrical flow field‐flow fractionation	17
Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens	17
Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt	17
Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters	17
Effect of little millet ( Panicum miliare ) on physical, rheological, nutritional and microstructural properties of bread	17
Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis	17
Biological, Quality, and Sensory Evaluation of Raw and Microwaved Quinoa Baked Tortilla Chips	17
Effect of different extraction conditions on phlorotannin content and antioxidant activity of extract from brown algae ( Sargassum angustifolium )	16
Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation	16
Extraction, purification, and in vitro biological activities of intestinal alkaline phosphatase from pig intestine mucous waste	16
Techno‐functional and sorption isotherms characteristics of Cucumis melo peels: Toward the processing to predict shelf‐life stability	16
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report	16
Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy (Tinospora cordifolia) Stems	16
Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate	16
Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures	16
Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties	16
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage	16
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria	16
Effects of contact ultrasound &far‐infraredradiation strengthening drying on water migration and quality characteristics of taro slices	16
Morchella esculenta ‐based chitosan bionanocomposites: Evaluation as an antifungal agent	16
Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties	16
Development of carrot top powders using foam mat drying	16
Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review	16
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter	16
Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil	16
Fabrication of spray‐dried microcapsules of omega‐3, 6 fatty acid‐rich plant oil blend using wall mix of maltodextrin + proteins	15
Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying	15
Cellular antioxidant and emulsifying activities of fucoidan extracted from Nizamuddinia zanardinii using different green extraction methods	15
Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds	15
Effect of ultrasonication on mechanical properties, biodegradability, and morphological behavior of composite biodegradable cup	15
Issue Information	15
Application of ohmic heating for black pepper ( Piper nigrum L.) oleoresin extraction compared with conventional heating	15
Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents	15
Effect of Pretreatments on the Bitterness and Quality Attributes of Orange Peel Powdered Cake	15
Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life	15
The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage	15
Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread	15
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China	15
Microencapsulation of Saccharomyces boulardii using vegan and vegetarian wall materials	15
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Effects of pre‐harvest synthetic chemicals on post‐harvest bioactive profile and phytoconstituents of white cultivar of Vigna unguiculata grains	15
Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics	15
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread	15
Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process	15
Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review	15
Development and characterization of chitosan‐purple yam starch‐based biodegradable films: Physicochemical, mechanical, thermal, and functional properties	15
Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion	15
Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits	15
The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils	15
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	15
Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model	15

Changes in fatty acid composition of fatty fractions of dry‐cured beef during different drying temperature and chilled storage	14
High pressure impregnation‐assisted drying of abalone ( Haliotis rufescens ) slices: Changes in protein conformation, thermal properties, and microstructure	14
Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emulsion	14
Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling	14
Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit	14
Response surface optimization of millet milk fermented by Lactobacillus kefir	14
Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel	14
A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies	14
Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread	14
Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )	14
Optimization of Bioactive Compound and Phytochemical Extraction From Prickly Pear ( Opuntia ficus-indica ) Fruit Through Ultrasound‐Assisted Extraction (	14
Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds	14
Ultrasound assisted extraction of phenolic compounds from Capparis Ovata var canescens fruit using deep eutectic solvents	14
Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch	14
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques	14
Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes	13
Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour	13
Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation	13
Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( Theobroma cacao	13
Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety	13
Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin	13
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach	13
Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs	13
Probiotic and technological properties of isolates from homemade and industrial yoghurts	13
Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1	13
Digestive propensity of Aflatoxin M1 (4‐Hydroxyaflatoxin B1), an indication from in vitro digestion model system	13
Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study	13
Automatic periodical sulfur dioxide fumigation in combination with CO 2 ‐enriched atmosphere extends the storage	13
Luminescence and fahua‐fermentation qualities of an autofluorescent microorganism from Fu brick tea	13
Effect of Fermentation by Penicillium nalgiovense and Geotrichum candidum on the Flavor Characteristics and Microbial Community Structure of Mianning Hams	13
Development of polycaprolactone biodegradable films reinforced with silver‐doped organoclay and effect on the microbiological quality of ground beef meat	13
Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product	13
Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil	13
Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes	13
Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention	13
Compounds extracted from solid fermentation of Pleurotus sajor‐caju for application as a natural antibacterial agent	13
Antimicrobial and antioxidant activity of Carum copticum (L.) link and Iris pseudacorus L. essential oils before and after the encapsulati	12
Convective and pulsed microwave drying of lemongrass (Cymbopogon citratus) shreds: Kinetic modeling, retention of bio‐actives, and oil yield	12
Corrigendum	12
Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta	12
Selection of a suitable solvent for bioactive compounds extraction of myrtle ( Myrtus communis L.) leaves using ultrasonic waves	12
Nondestructive determination of soluble solids content, firmness, and moisture content of “Longxiang” pears during maturation using near‐infrared spectroscopy	12
Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus	12
Aloe Vera Drink Fortification with Free and Microcapsulated Pumpkin Seed Protein Hydrolysate	12
Microencapsulation of betanins by spray drying with mixtures of sweet potato starch and maltodextrin as wall materials to prepare natural pigments delivery systems	12
Physicochemical properties and structure of starches of foxnut ( Euryale ferox Salisb.) from India and its application	12
Optimising Resource Utilisation: A Case Study on Oleofinos’ Advanced Line 4	12
Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study	12
Diet and lifestyle modifications: An update on non‐pharmacological approach in the management of osteoarthritis	12
Physicochemical, Functional, Pasting, and Amino Acid Composition of Pouteria campechiana Nut Flours (Underutilized Crops): Impact of Different Thermal Processing	12
Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality	12
Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas	12
Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour	12
Respiratory metabolism and quality in postharvest sweet cherries ( Prunus avium L.) in response to high CO 2	12
Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product	12
Low‐dose prestorage 24‐epibrassinolide spray enhances postharvest chilling tolerance in zucchini squash ( Cucurbita pepo L.) by eliciting peroxidase and phenolic antioxi	12
Nutritional, Textural, Phytochemical, and Sensory Properties of Novel Biscuits Supplemented With Alfalfa Leaf Protein Concentrate	12
Dynamic high‐pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin	12
Special issue on “marine food innovation”	12
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	12
Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physic	12
Effect of processing treatments on digestibility and physicochemical properties of ready‐to‐cook breakfast mixes	12
Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐	12
Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes	12
Characterization of volatile aroma compounds in cold plasma‐treated milk	12
Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies	12
Effects of ultrasonic‐microwave assisted extraction with green solvent on the chemical constituents, antioxidant, and hypolipidemic activities of Manchurian walnut oil	12
Preservation and Bacteriostasis Effects of Citral Nanoemulsion on Golden Pomfret (Trachinotus ovatus) During Refrigeration	12
The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine	12
Process optimization for drying of Bauhinia variegata flowers: Effect of different pre‐treatments on quality attributes	12
Effects of different drying methods on phenolic composition and antioxidant activity in corn silk (Stigma maydis)	12
Supercritical fluid extraction of chebulagic acid from Terminalia bellirica fruits (Baheda)	11
Design and development of solar hybrid distillation system for essential oil extraction from turmeric	11
Neural network and adaptive neuro‐fuzzy inference system modeling of the hot air‐drying process of orange‐fleshed sweet potato	11
Exergy, drying kinetics, and performance assessment of Solanum lycopersicum (tomatoes) drying in an indirect type domestic hybrid solar dryer ( ITDHSD	11
Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs	11
Influence of Maturity Stage and Storage Time on Physicochemical and Bioactive Properties of Yellow Pitahaya (Hylocereus megalanthus)	11
Effects of drying surfaces and physical attributes on the development of Aflatoxins (AFs) in red chilies	11
Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation	11
Response Surface Methodological Approach for Scaling Up an Enzymatic Production of Sweet Potato Starch Syrup	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
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Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter	11
Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mecha	11
Hybrid Deep Learning Algorithm-Based Food Recognition and Calorie Estimation	11
Enhanced Properties and Biological Activities of Heracleum persicum Extract via Nanoemulsification and Nanoencapsulation: Anti‐Listeria Effects, Cytotoxicity, and Applications in Traditi	11
Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution	11
Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments	11
Thermal emerging technology approach for the extraction of bioactive compounds from Cylindra beetroot (peel, flesh, and stalk) with green solvent	11
Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products	11
Enhancing Quality Attributes of Fresh‐Cut Potatoes With Gellan Gum Coatings Added With “Rossa di Tropea” Onion Waste Extract	11
Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry	11
Biological Properties of Red Macroalgal Protein Hydrolysates and Their Uses as Biopreservatives	11
Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology	11
Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours	11