International Journal of Food Science and Technology

Article	Citations
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	95
Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds	65
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	61
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	60
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	53
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	52
Research of Maillard reaction and stability of liquid infant formulas during storage	51
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	50
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	48
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	47
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	46
Alternative proteins as fish meal substitution in diets for largemouth bass (Micropterus salmoides): a mini review	43
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	42
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	42
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	41
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	40
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	40
In vitro and in vivo effects of pectin-type polysaccharides isolated from crabapples (Malus prunifolia) on inflammatory colitis models	40
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria	38
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	38
Using ohmic heating to shorten the tempering time for frozen fish	38
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	36
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products	36
Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC × GC–O–MS	34
Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread	34

Correction to: Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability	34
Antifungal activity of surfactin produced by Bacillus subtilis against phytopathogenic fungi in apple and strawberry: an in vitro and in vivo study	34
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	34
Effects of damaged starch on the rheological properties of starch–gluten dough	33
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	32
Inactivation efficacy of intense pulsed light and cold atmospheric plasma on spot-inoculated Escherichia coli on pecan halves	32
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	32
Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium	31
Understanding the antihepatocarcinogenic activity of typical flavonoids from Citri Reticulatae pericarpium and their mechanism via HepG2 cells apoptosis experiment and molecular docking	30
Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food developmen	30
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	29
Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)	29
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?	29
An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels	29
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	29
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans	28
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract in vitro	28
Effect of food processing on the immunoreactivity of gliadin	28
Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste	28
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	28
Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi	28
Effect of high-voltage electrostatic field combined with composite preservatives on quality changes in rainbow trout during ice-temperature storage	28
Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish	27
Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake	27
Recent developments shaping the future of antimicrobial edible food packaging: a review	27
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	27
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	27
Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin	27
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	27
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	27
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	26
Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives	26
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	26
Improving the antioxidant activity of yogurt through black and green tea supplementation	26
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	26
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	25
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat	25
Technologies to decontaminate aflatoxins in foods: a review	25
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains	25
Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties	25
Contribution of edible insects to improved food and nutrition security: A review	25
Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf-life of bell pepper (Capsicum annuum L.) during cold storage	24
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	24
Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods	24
Future foods based on cereals and pulses: innovative technologies and products	24
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	24
The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments	24
Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties	24
Comparative studies on the stabilization of whey protein dispersions by using various polysaccharides: Used to improve the stability of liquid inflammatory bowel disease formula food for special medic	24
Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties	24

A bibliometric review of progress and trends in food factory design research	24
Effects of partial substitution of potato flour on cooking characteristics, texture properties and in vitro starch digestibility of fresh extruded rice‐shaped kernels	24
Limes physiological fruit drop extracts were incorporated into active packaging film for strawberry preservation	23
The effect of core oil on the encapsulation efficiency and mechanical properties of microcapsules prepared using complex coacervation followed by spray drying/coating	23
Biofunctional properties of peptides from plum, wolfberry, and jujube seed protein isolates: potential for health and food applications	23
Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread (pan de leche), gelato and calamansi (Citrus microcarpa<	23
The content and distribution pattern of chemicals and bioactive compounds of triticale grains	23
Fresh beef tumbling at different post‐mortem times to improve tenderness and proteolytic features of M. longissimus lumborum	23
Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages	23
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Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical, and sensory parameters	23
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) sh	23
Cold atmospheric plasma pretreatment on the extraction of bioactive compounds from Scutellaria baicalensis Georgi	23
Issue Information	23
Valorisation of cold plasma-treated onion skin waste in chocolate production	23
Fabrication of grains from bioprocessed nutri‐cereal flours: assessment of cooking profile, phytochemical composition, secondary protein fractions and structural characteristics	22
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality	22
Fabrication of protein crocin nanocomplex and its addition in proso millet flour for development of functional snacks with anti‐diabetic, anti‐hypertensive and antioxidant properties	22
Critical role of glutelin in ultrasound‐assisted isolation of corn starch	22
Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments	22
Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten-free flour blends	22
Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin	22
Most promising alternative protein sources possible to use in sports nutrition – A review	22
Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage	22
Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study	22
Inhibitory effect of naringenin on Nε‐(carboxymethyl) lysine during cooking of meatballs	22
Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects	22
Encapsulation of β‐carotene in 2‐hydroxypropyl‐β‐cyclodextrin/carrageenan/soy protein using a modified spray drying process	21
Cyanobacterial phycocyanin: an emerging green biomolecule with antioxidant activities and potential health benefits	21
Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate‐hydrocolloid complex coacervates	21
Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing	21
Calcium lactate efficiently induces production of bacillomycin D in Bacillus subtilisNS‐174 and inhibition of spore germination of Aspergillus flavus in rice	21
Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling	21
Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties	21
Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate	21
Betaine activates the Nrf2-Keap1-ARE pathway by increasing the methylation level of Keap1 DNA promoter	21
Understanding starch digestibility of rice: a study in white rice	21
Lycopene and β-carotene thermal degradation kinetics and colour-antioxidant changes in gac (Momordica cochinchinensis) fruit aril paste	21
Three‐dimensional printing of wheat flour and Acheta domesticus powder blends	21
Effects of simulated saliva‐gastrointestinal digestion on the physicochemical properties and bioactivities of Siraitia grosvenorii polysaccharides	21
Inventions on keeping properties and non‐reactive ingredients in chemical leavening	20
Peanut protein – an underutilised by‐product with great potential: a review	20
Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying	20
Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies	20
Effect of dielectric barrier discharge cold plasma treatment on the nutritional quality of ground pistachios	20
Enhancement of oleaster (Elaeagnus angustifolia L.) flour properties via instant controlled pressure drop (DIC) technique	20
Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine	20
Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food - why this makes sense?	20
Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage	20
The buffering capacity of single amino acids in brewing wort	20
Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar	20
Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour	19
Analysis of volatile compounds contributing to distinctive odour of silver carp (Hypophthalmichthys molitrix) surimi	19
Tempering–preservation treatment inactivated lipase in wheat bran and retained phenolic compounds	19
Antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifunctional bioact	19
Use of fermented sprouted mung bean (Vigna radiata) containing protective starter culture LAB to produce clean‐label fortified wheat bread	19
Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)	19
Food loss and waste reduction by using Industry 4.0 technologies: examples of promising strategies	19
Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage	19
Obtaining of bioactive di‐ and tripeptides from enzymatic hydrolysis of soybean meal and its protein isolate using Alcalase® and Neutrase®	19
Exploring the deciphering properties of Cyamopsis tetragonoloba: its food application, feasibility, and future aspects	19
Conformational changes and functional properties of soy lipophilic protein‐epicatechin complexes formed by non‐covalent interaction	19
Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide	19
Production and characterisation of microfluidized olive powder	19
Analysing the challenges to sustainable food grain storage management: a path to food security in emerging nations	19
Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread	19
Physicochemical properties of the sesame paste produced by a novel process technology—ball milling	19
Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment	18
From forest to fork: a systematic review of mushroom-based meat analogues	18
Action of structural proteins in textural deterioration of grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage	18
A comparison of blueberry polyphenols bioaccessibility in whey and pea proteins complexes and the impact of protein conformational changes on it	18
Functional Enrichment of Dried Fettuccine Noodles through Apricot Kernel Flour Addition	18
Non‐conventional high‐pressure extraction process: A comparative study for astaxanthin recovery from Xanthophyllomyces dendrorhous	18
Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields	18
The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein	18
Alginate‐based coatings charged with hydroxyapatite and quercetin for fresh‐cut papaya shelf life	18
Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics	18
Trend analysis of sustainability claims in meat and dairy product launches (2004–2023): a case study of the UK, the USA, and China	18
In vitro and in silico studies of antioxidant peptides from tarwi (Lupinus mutabilis) as inhibitors of angiotensin‐converting enzyme and dipeptidyl peptidase IV enzyme	18
Application of dry fractional crystallisation on High‐Oleic Low‐Palmitic red palm super olein production	18

Prediction of tomato postharvest quality using artificial neural networks: a case study on edible coating treatments	18
Valorisation of kinnow peel for development of phytochemical enriched tea infusion: standardisation of tea bag loading, dipping temperature and dips per minute for the better extraction of bioactive c	18
Comparative study on the quality characteristics of wheat-based broken rice noodles from different rice varieties	18
Optimisation of fish gelatin and red pitaya peel powder edible film production	18
Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma‐aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)	18
Silica-supported ionic liquid-based dispersive microextraction of grapefruit peel flavonoid (hesperidin) and assessment of its antioxidant activities	18
Lipidomic profiling and skincare potential of rice bran fermented by Lacticaseibacillus casei M8 and yeast	18
Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions	18
The influence of pectinase treatments on the characteristics of pre-treated and lyophilised sunflower meal-whey blends	18
Improving preservation effect on grass carp of film made from peach gum with the addition of chitosan for structural fusion and physical property changes	18
Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties	18
The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads	18
Aqueous two‐phase anthocyanins partitioning from açai – laboratory scale‐up	17
Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation	17
Recent processing of peanut protein in food industry: a molecular structure perspective	17
Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during the iced storage	17
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Antioxidant and antibacterial activities of indigenous plant leaf ethanolic extracts and their use for extending the shelf‐life of Nile tilapia (Oreochromis niloticus) mince	17
Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach	17
The effect of chitosan coatings enriched with garlic extract and coriander essential oil on the shelf life of rainbow trout (Oncorhynchus mykiss) fillet stored at 4 °C	17
Fibre matrices for enhanced gut health: a mini review	17
Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts	17
Effect of soil type on some composition parameters of Vitis vinifera L. cv. Nero d'Avola grapes at different stages of ripening	17
Mushroom‐based biocatalysts for the synthesis of aroma and flavours from exogenous organic molecules: a review of two decades	17
Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility	17
Understanding starch digestibility of rice: a study in brown rice	17
Influence of microwave treatments on viability and vitality of wine‐origin microorganisms	17
Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes	17
Insights into the antibacterial mechanism of ozone water combined with tea polyphenols against Shewanella putrefaciens: membrane disruption and oxidative stress	17
Quality enhancement of sweet potato puree oat mixed-grain noodles based on curdlan: recommended addition level and mechanism	17
Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability	17
Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity	17
Probing into the mechanism of adding tussah pupa powder to improve the deterioration of a pork batter emulsified gel	17
Germinated high‐resistant starch rice: A potential novel functional food	17
Issue Information	17
Gelatin/calcium‐caseinate films loaded with petitgrain essential oil for sustainable food packaging	17
Study on antioxidant activity of wheat bran extract microcapsules in vitro and in vivo	17
Effect of phage and rhamnolipid on Salmonella Infantis biofilm removal and biological control of phage on food deterioration	17
Antifungal features and properties of Pickering emulsion coating from alginate/lemongrass oil/cellulose nanofibers	17
Influence of cellulose and pectin on anisotropic texture of high-moisture meat analogue from soy protein isolate	17
Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers	16
Stearic acid enhanced starch nanocrystal integration in cassava starch film	16
Extraction of flavonoids from durian (Durio zibethinus) fruit rinds and evaluation of their antioxidant, antidiabetic and anticancer properties	16
Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu	16
Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins	16
Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges	16
Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles	16
Bioactive lipid-enriched concentrates from squid discards by one-step and two-step extractions with non-halogenated solvents	16
Effects of different extraction methods on the structure and function of blackberry seed polysaccharides	16
Characterisation of hyaluronic acid‐curcumin‐cellulose nanofibre composite film and application in egg preservation	16
Green synthesis of iron oxide nanoparticles from extracts of Daucus carota subsp. sativus whole vegetable, peel, pomace, and juice and their application as antibacterial agents and Fenton-like	16
Perspectives on production factors, health benefits, safety, and prospects of African fermented cereals and vegetables: a review	16
Effects of adding chickpea and chestnut flours to layer cakes	16
Turn‐key research in food processing and manufacturing for reducing the impact of climate change	16
Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice	16
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Effects of different packaging method on oxidation stability and tenderness of chicken breast injected with different types of kiwifruit during storage	16
Magnetic field improves the quality of frozen tilapia fillets by decreasing the ice crystals during freezing process	16
Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi	16
Effectiveness of bacteriophage JN01 incorporated in gelatin film with protocatechuic acid on biocontrol of Escherichia coli O157:H7 in beef	16
Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone	16
In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf	16
Effect of traditional and novel processing technologies on the thermo-pasting, microstructural, nutritional, and antioxidant properties of finger millet and Bambara groundnut flours	16
Effect of isomaltodextrin on dough rheology and bread quality	16
Dynamics and correlation between volatile compounds and microbial community in chestnut rice wine fermentation	16
Nutritional composition, protein digestibility and consumer acceptability of sorghum-based mahewu enriched with Moringa oleifera leaf powder	16
Recent progress in metabolomics research: insights into fruit metabolome, harvesting techniques and health-promoting bioactives	16
Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities	16
Special issue on “green chemistry in food processing”	15
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Effect of vacuum frying on changes in the quality attributes of three varieties of maize	15
The role of food science and technology in navigating the health issues of ultra-processed foods	15
Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production	15
Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications	15
Valourisation of Refosco grape pomace: exploring its antioxidant, antimicrobial, and antiadhesive properties	15
Recent advances in rapid and reliable biosensors for detection of porcine gelatine	15
The effect of different cooking methods and simulated in vitro digestion on the bioaccessibility of phenolic content and antioxidants in Turkish artichokes	15
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Investigating the effects of default nudges, message context, content, and framing on consumer purchase intentions of plant-based meat	15
Issue Information	15
Low-eGl Sweet Dumplings: The Role of HMT Red Small Bean Flour and Glutinous Rice Flour in Improving Starch Structure	15
Improved ability of liposomes to encapsulate ascorbic acid via coating with xanthan gum	15
Innovative of cascara as potential in beverage, food and their functional impact: a review	15
High pressure–combined calcium lactate treatment improves colour stability in yaks due to changes in myoglobin and muscle microstructure	15
Antioxidant efficacy of rosemary extract on oxidative stability and nutrient preservation of soybean oil during long-term kitchen use	15
Impact of chemical and rheological properties on 3D printability and starch digestibility of potato pastes from different cultivars	15
Fatty acid distillation residues from rice oil bran refining as a source of phytochemicals	15
Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances	15
How can food frequency questionnaire evaluate the intake of processed foods with added emulsifiers? A pilot study	15
Metabolomic profiling of health‐benefit compounds in fresh and preserved mustard greens	15
Assessing the viability of producing nixtamalised foods through additive manufacturing and rheological analysis	15
Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas	15
Evaluation of honey authenticity in Thailand by analysis of carbon stable isotope ratio using elemental analyser coupled to isotope ratio mass spectrometry and cavity ring‐down spectrometry	15
Characteristics and trends in global olive oil research: A bibliometric analysis	15
Development of sodium caseinate/guar gum sheet biodegradable films with Alhagi graecorum extract for burger preservation	15