International Journal of Food Science and Technology

Article	Citations
Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice	80
A review of varietal change in roots, tubers and bananas: consumer preferences and other drivers of adoption and implications for breeding	77
A review of root, tuber and banana crops in developing countries: past, present and future	65
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review	59
Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles	52
Consumer perceptions of insect consumption: a review of western research since 2015	51
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review	49
Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review	46
A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring	44
Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review	43
A review on novel non‐thermal food processing techniques for mycotoxin reduction	41
Hempseed as a nutritious and healthy human food or animal feed source: a review	38
Product appropriateness, willingness to try and perceived risks of foods containing insect protein powder: A survey of U.S. consumers	37
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review	36
Recent advances in fishy odour in aquatic fish products, from formation to control	35
Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film	34
Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite	34
Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes	33
Teff (Eragrostis tef) processing, utilization and future opportunities: a review	33
Active chitosan–chestnut extract films used for packaging and storage of fresh pasta	32
Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality	32
Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors	31
The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit	30
Fabrication of chitosan nanoparticles incorporated with Pistaciaatlantica subsp. kurdica hulls’ essential oil as a potential antifungal preservative against strawberry grey mould	29
An interdisciplinary and participatory methodology to improve user acceptability of root, tuber and banana varieties	29

Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health	29
Release properties of cinnamaldehyde loaded by montmorillonite in chitosan‐based antibacterial food packaging	29
Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha	29
Advances in green synthesis of selenium nanoparticles and their application in food packaging	29
Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates	28
Antioxidant activities of mandarin (Citrus unshiu) peel pectin films containing sage (Salvia officinalis) leaf extract	28
Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates	28
Gelatin extraction from fish waste and potential applications in food sector	28
Foodborne outbreaks of microbial infection from fresh produce in Europe and North America: a systematic review of data from this millennium	27
Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification	26
Improving storage property of wheat bran by steam explosion	25
Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview	25
From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria	25
Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes	25
Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels	25
Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying	24
The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish	24
Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life	24
Inulin added electrospun composite nanofibres by electrospinning for the encapsulation of probiotics: characterisation and assessment of viability during storage and simulated gastrointestinal digesti	24
Consumption of processed red meat and its impact on human health: A review	24
The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review	24
Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition	24
Valorisation of food wastes to produce natural pigments using non‐thermal novel extraction methods: a review	24
Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff (Eragrostis tef) during different thermal processing methods	23
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review	23
Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity	23
Nano eggshell calcium enhanced gel properties of Nemipterus virgatus surimi sausage: gel strength, water retention and microstructure	23
Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)	23
Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds	23
Effect of high‐pressure treatment on the quality of prepared chicken breast	22
Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives	22
Integrating end‐user preferences into breeding programmes for roots, tubers and bananas	22
Probiotics as potential detoxification tools for mitigation of pesticides: a mini review	22
Cellulose nanoparticles synthesised from potato peel for the development of active packaging film for enhancement of shelf life of raw prawns (Penaeus monodon) during frozen storage	22
High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective	22
Bioactive components, physicochemical and starch characteristics of different parts of lotus (Nelumbo nucifera Gaertn.) plant: a review	22
Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature	21
Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality	21
The competitive release kinetics and synergistic antibacterial characteristics of tea polyphenols/ε‐poly‐l‐lysine hydrochloride core–shell microcapsules against Shewanella putrefaciens	21
Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure	21
A review on 3D printable food materials: types and development trends	21
Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity	21
Structural and rheological properties of medium‐chain triacylglyceride oleogels	21
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding	21
Coated alginate–chitosan particles to improve the stability of probiotic yeast	21
Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef	21
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels	21
Study of the incorporation of native and microencapsulated chia seed oil on pasta properties	21
Advances in the in vitro digestion and fermentation of polysaccharides	21
Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review	21

Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating	21
Mechanisms of breakdown of Haematococcus pluvialis cell wall by ionic liquids, hydrochloric acid and multi‐enzyme treatment	21
Role of phenolic acid, tannins, stilbenes, lignans and flavonoids in human health – a review	21
Functional compounds in dragon fruit peels and their potential health benefits: a review	20
The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview	20
Soy protein isolate: an overview on foaming properties and air–liquid interface	20
Cellular antioxidant effect of bioactive peptides and molecular mechanisms underlying: beyond chemical properties	20
Cold atmospheric‐pressure plasma treatment of turmeric powder: microbial load, essential oil profile, bioactivity and microstructure analyses	20
Inactivation efficacy of plasma‐activated water: influence of plasma treatment time, exposure time and bacterial species	20
Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite	20
End‐user preferences for pounded yam and implications for food product profile development	20
The East African highland cooking bananas ‘Matooke’ preferences of farmers and traders: Implications for variety development	20
Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products	20
Comparison of microwave and high‐pressure processing on bound phenolic composition and antioxidant activities of sorghum hull	20
Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS	20
In vivo and in vitro antifungal effect of fungal chitosan nanocomposite edible coating against strawberry phytopathogenic fungi	19
Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage	19
Manipulating effects of fruits and vegetables on gut microbiota – a critical review	19
Dietary whole Goji berry (Lycium barbarum) intake improves colonic barrier function by altering gut microbiota composition in mice	19
Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies	19
Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers	19
Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea	19
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage	19
Evaluation of different solvents on flavonoids extraction efficiency from sweet oranges and ripe and immature Seville oranges	19
Gliadin/amidated pectin core–shell nanoparticles for stabilisation of Pickering emulsion	19
Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under in vitro fermentation	19
Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits	19
Comparative metabolite profiling of raw milk from subclinical and clinical mastitis cows using 1H‐NMR combined with chemometric analysis	19
Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier	19
A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches	18
Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat	18
Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple	18
Co‐precipitation of whey and pea protein – indication of interactions	18
Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed	18
Post‐harvest physiological deterioration in several cassava genotypes over sequential harvests and effect of pruning prior to harvest	18
Purification and characterisation of α‐glucosidase inhibitory peptides from defatted camellia seed cake	18
Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review	18
Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics	18
A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation	18
Textural quality of sweet dumpling: effect of germination of waxy rice	18
Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue	18
Valorisation of olive oil pomace extracts for a functional pear beverage formulation	18
Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide	18
Phytochemicals and bioactivities of Goji (Lycium barbarum L. and Lycium chinense Mill.) leaves and their potential applications in the food industry: a review	18
Highly effective inactivation of anti‐nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment	18
Phenolic composition, antioxidant and cytoprotective effects of aqueous‐methanol extract from Anneslea fragrans leaves as affected by drying methods	17
A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds	17
Peanut protein – an underutilised by‐product with great potential: a review	17
The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks	17
Development of starch‐based peelable coating for edible packaging	17
Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain	17
Mechanism of interactions between egg protein–derived tri‐peptides and cellular membrane by molecular dynamic simulation and isothermal titration calorimetry	17
Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective	17
Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review	17
Suitability of low‐field nuclear magnetic resonance (LF‐NMR) combining with back propagation artificial neural network (BP‐ANN) to predict printability of polysaccharide hydrogels 3D printing	17
Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation	16
Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace	16
Boiled yam end‐user preferences and implications for trait evaluation	16
Inulin fructans – food applications and alternative plant sources: a review	16
CuO nanoparticles/Indonesian cedarwood essential oil‐loaded chitosan coating film: characterisation and antifungal improvement against Penicillium spp.	16
Dietary polysaccharide from Mung bean [Vigna radiate (Linn.) Wilczek] skin modulates gut microbiota and short‐chain fatty acids in mice	16
Rye secalin characterisation and use to improve zein‐based film performance	16
Effects of impregnate temperature on extraction of caffeoylquinic acid derivatives from Moringa oleifera leaves and evaluation of inhibitory activity on digestive enzyme, antioxidant, anti‐prol	16
Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae	16
Physicochemical properties and bioactivity of polysaccharides from Sargassum pallidum by fractional ethanol precipitation	16
Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions	16
Effect of different soaking and germination methods on bioactive compounds of germinated brown rice	16
Extremophile microalgae as feedstock for high‐value carotenoids: A review	16
Development of cellulose nanofibrils reinforced polyvinyl alcohol films incorporated with alizarin for intelligent food packaging	16
Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf‐life of striped catf	16
Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase	16
Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars	15
Functionality of different probiotic strains embedded in citrus pectin based edible films	15
Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.	15
Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening	15
Improved solubility of proteins from white and red clover – inhibition of redox enzymes	15
A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch	15
Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock	15
Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?	15
Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat	15

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation	15
Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration	15
Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content	15
Effects of direct current magnetic field treatment time on the properties of pork myofibrillar protein	15
In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate	15
Meat safety and quality: a biological approach	15
Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate	15
Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases	15
Seed composition of non‐industrial hemp (Cannabis sativa L.) varieties from four regions in northern Morocco	15
Glycaemic response of pseudocereal‐based gluten‐free food products: a review	15
Advanced extraction techniques for Berberis species phytochemicals: A review	15
Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products	15
Effects of high‐intensity ultrasound treatment on physiochemical properties of caseins‐cyanidin‐3‐galactoside conjugates	15
In vivo anti‐hypertensive effect of peptides from egg white and its molecular mechanism with ACE	15
Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life	15
Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples	15
Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium	14
Reviewing the effects of vacuum frying on frying medium and fried foods properties	14
Fish processing waste: a novel source of non‐conventional functional proteins	14
Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi	14
Recent advances in gelatine and chitosan complex material for practical food preservation application	14
Antibiofilm effects of pomegranate peel extracts against B. cereus, B. subtilis, and E. faecalis	14
Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp	14
Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration	14
Influence of wax type on characteristics of oleogels from camellia oil and medium chain triglycerides	14
Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie	14
Anti‐hyperglycaemic effects of Burdock (Arctium lappa L.) leaf flavonoids through inhibiting α‐amylase and α‐glucosidase	14
The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing	14
The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review	14
Pleurotusostreatus and Agaricus subrufescens: investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial	14
Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases	14
The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders	14
Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef	14
How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes?	14
Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks	14
Anti‐inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Dictyophora indusiata) as functional health promoting food ingredients	14
Importance of not skipping breakfast: a review	14
Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice	14
Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems	14
Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties	14
Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom	14
Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions	14
Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β‐glucan mixtures	14
Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds	13
Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie	13
Metabolomics analysis of growth inhibition of Lactobacillus plantarum under ethanol stress	13
Phytochemical bioaccessibility and in vitro antidiabetic effects of Chinese sumac (Rhus chinensis Mill.) fruits after a simulated digestion: insights into the mechanisms with molecular d	13
Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate	13
Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack	13
Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems	13
Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation	13
Application of biopreservatives in meat preservation: a review	13
Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382	13
Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea	13
Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier	13
Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour	13
Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate	13
Analytical approaches of meat authentication in food	13
Sodium reduction technologies applied to bread products and their impact on sensory properties: a review	13
Insights into the structural characterisations, bioactivities and their correlations with water‐soluble polysaccharides extracted from different pomelo (Citrus maxima Merr.) tissues	13
End‐user preferences for plantain food products in Nigeria and implications for genetic improvement	13
Antioxidant activity and stability of α‐tocopherol, resveratrol and epigallocatechin‐3‐gallate in mixture and complexation with bovine serum albumin	13
Effects of food gums and pre‐drying on fat content of fabricated fried chips	13
Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation	13
Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations	13
Extraction, physicochemical characterisation, and bioactive properties of ink melanin from cuttlefish (Sepiaesculenta)	13
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films	13
Development of innovative clean label emulsions stabilized by vegetable proteins	13
Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process	13
Shear and extensional rheology of selected polysaccharides	13
Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles	13
Microbial exopolysaccharides: role in functional food engineering and gut‐health management	13
Recovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction	13
Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour	13
Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin	13
Innovations and applications of 3‐D printing in food sector	12
Four phenolic acids from purple sweet potato and their effects on physicochemical, digestive and structural characteristics of starch	12
A comparative study on the structural and functional properties of water‐soluble and alkali‐soluble dietary fibres from rice bran after hot‐water, ultrasound, hydrolysis by cellulase, and combined pre	12
Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders	12
Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil	12
Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils	12
Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin	12
Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread	12
Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35	12
Effect of ultrasonic treatment on peanut protein isolate‐oat dietary fibre mixture gels induced by transglutaminase	12
Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species	12
Encapsulation and characterisation of grape seed proanthocyanidin extract using sodium alginate and different cellulose derivatives	12
Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application	12
Effect of encapsulation methods and materials on the survival and viability of Lactobacillus acidophilus: A review	12
Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand	12
Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps	12
2‐Hydroxy‐4‐methoxybenzaldehyde inhibits the growth of Aspergillus flavus via damaging cell wall, cell membrane, manipulating respiration thus creating a promising antifungal effect on corn ker	12
Active/smart carboxymethyl cellulose‐polyvinyl alcohol composite films containing rose petal extract for fish packaging	12
Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice	12
Effect of slightly acidic electrolysed water on functional components, antioxidant and α‐glucosidase inhibitory ability of buckwheat sprouts	12