International Journal of Food Science and Technology

Article	Citations
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review	85
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review	59
Consumer perceptions of insect consumption: a review of western research since 2015	55
Recent advances in fishy odour in aquatic fish products, from formation to control	55
Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality	53
Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles	52
Teff (Eragrostis tef) processing, utilization and future opportunities: a review	50
Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film	49
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review	47
Foodborne outbreaks of microbial infection from fresh produce in Europe and North America: a systematic review of data from this millennium	38
Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health	38
Role of phenolic acid, tannins, stilbenes, lignans and flavonoids in human health – a review	37
Consumption of processed red meat and its impact on human health: A review	35
Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors	35
Advances in green synthesis of selenium nanoparticles and their application in food packaging	35
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels	34
Gelatin extraction from fish waste and potential applications in food sector	34
Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds	34
Release properties of cinnamaldehyde loaded by montmorillonite in chitosan‐based antibacterial food packaging	34
Fabrication of chitosan nanoparticles incorporated with Pistaciaatlantica subsp. kurdica hulls’ essential oil as a potential antifungal preservative against strawberry grey mould	33
Valorisation of food wastes to produce natural pigments using non‐thermal novel extraction methods: a review	33
Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview	31
Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products	31
A review on 3D printable food materials: types and development trends	31
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review	31

Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives	30
Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff (Eragrostis tef) during different thermal processing methods	29
Integrating end‐user preferences into breeding programmes for roots, tubers and bananas	29
Functional compounds in dragon fruit peels and their potential health benefits: a review	29
Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure	29
Advances in the in vitro digestion and fermentation of polysaccharides	29
The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review	28
Soy protein isolate: an overview on foaming properties and air–liquid interface	28
Probiotics as potential detoxification tools for mitigation of pesticides: a mini review	28
Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits	28
Inulin fructans – food applications and alternative plant sources: a review	28
Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under in vitro fermentation	27
Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple	27
Peanut protein – an underutilised by‐product with great potential: a review	27
Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels	27
Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification	27
Cellular antioxidant effect of bioactive peptides and molecular mechanisms underlying: beyond chemical properties	26
Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils	26
Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature	26
Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed	26
Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating	25
Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life	25
Manipulating effects of fruits and vegetables on gut microbiota – a critical review	25
Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers	24
A review and comparative perspective on health benefits of probiotic and fermented foods	24
Bioactive components, physicochemical and starch characteristics of different parts of lotus (Nelumbo nucifera Gaertn.) plant: a review	24
Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies	24
Nano eggshell calcium enhanced gel properties of Nemipterus virgatus surimi sausage: gel strength, water retention and microstructure	24
Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef	24
Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity	23
Glycaemic response of pseudocereal‐based gluten‐free food products: a review	23
Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite	23
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt	23
Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective	22
Fish processing waste: a novel source of non‐conventional functional proteins	22
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	22
Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat	22
High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective	22
Development of cellulose nanofibrils reinforced polyvinyl alcohol films incorporated with alizarin for intelligent food packaging	22
Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures	22
Reviewing the effects of vacuum frying on frying medium and fried foods properties	22
A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation	22
A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches	21
Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.	21
Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions	21
Anthocyanin: a review of plant sources, extraction, stability, content determination and modifications	21
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi	21
Development of innovative clean label emulsions stabilized by vegetable proteins	21
Phytochemicals and bioactivities of Goji (Lycium barbarum L. and Lycium chinense Mill.) leaves and their potential applications in the food industry: a review	21
A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds	20

Phenolic composition, antioxidant and cytoprotective effects of aqueous‐methanol extract from Anneslea fragrans leaves as affected by drying methods	20
Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase	20
Extremophile microalgae as feedstock for high‐value carotenoids: A review	20
CuO nanoparticles/Indonesian cedarwood essential oil‐loaded chitosan coating film: characterisation and antifungal improvement against Penicillium spp.	20
A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation	19
Green synthesis of copper nanoparticles fromNigella sativaseed extract and evaluation of their antibacterial and antiobesity activity	19
Recovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction	19
The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks	19
Functionality of different probiotic strains embedded in citrus pectin based edible films	19
Chitosan‐based film incorporated with anthocyanins of red poppy (Papaver rhoeas L.) as a colorimetric sensor for the detection of shrimp freshness	19
Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate	19
Effect of different soaking and germination methods on bioactive compounds of germinated brown rice	19
Seed composition of non‐industrial hemp (Cannabis sativa L.) varieties from four regions in northern Morocco	19
Textural quality of sweet dumpling: effect of germination of waxy rice	19
Application of biopreservatives in meat preservation: a review	19
Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?	19
Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat	19
Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds	18
Extraction, physicochemical characterisation, and bioactive properties of ink melanin from cuttlefish (Sepiaesculenta)	18
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	18
Encapsulation and characterisation of grape seed proanthocyanidin extract using sodium alginate and different cellulose derivatives	18
Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil	18
Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf‐life of striped catf	18
Mechanism of interactions between egg protein–derived tri‐peptides and cellular membrane by molecular dynamic simulation and isothermal titration calorimetry	18
Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins	18
Innovations and applications of 3‐D printing in food sector	18
The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review	18
Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems	18
Effects of high‐intensity ultrasound treatment on physiochemical properties of caseins‐cyanidin‐3‐galactoside conjugates	18
Dietary polysaccharide from Mung bean [Vigna radiate (Linn.) Wilczek] skin modulates gut microbiota and short‐chain fatty acids in mice	18
Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples	18
Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases	18
Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae	18
Physicochemical properties and bioactivity of polysaccharides from Sargassum pallidum by fractional ethanol precipitation	18
Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products	18
Effect of drying techniques on quality and sensory properties of tropical fruits	18
Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom	18
A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation	17
Effect of storage conditions on the quality of frozen steamed bread	17
Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles	17
Gum acacia/pectin/pullulan‐based edible film for food packaging application to improve the shelf‐life of ivy gourd	17
Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars	17
Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation	17
Advanced extraction techniques for Berberis species phytochemicals: A review	17
Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi	17
Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain	17
Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock	17
Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties	17
Antibiofilm effects of pomegranate peel extracts against B. cereus, B. subtilis, and E. faecalis	17
Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment	17
Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation	16
Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate	16
Anti‐inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Dictyophora indusiata) as functional health promoting food ingredients	16
Development of imitated meat product by utilizing pea and lentil protein isolates	16
Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species	16
Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp	16
Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour	16
Effects of nitric oxide on the alleviation of postharvest disease induced by Penicillium italicum in navel orange fruits	16
Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β‐glucan mixtures	16
Effects of plasma‐activated water and heat moisture treatment on the properties of wheat flour and dough	16
Sodium reduction technologies applied to bread products and their impact on sensory properties: a review	16
Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice	16
Emerging non‐thermal technologies for enhanced quality and safety of fruit juices	16
Identification of cassava quality attributes preferred by Ugandan users along the food chain	16
Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions	16
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects	16
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	16
Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders	16
King Boletus mushroom‐derived bioactive protein hydrolysate: characterisation, antioxidant, ACE inhibitory and cytotoxic activities	16
Effect of encapsulation methods and materials on the survival and viability of Lactobacillus acidophilus: A review	16
Physicochemical and emulsifying properties of whey protein isolate (WPI)‐polydextrose conjugates prepared via Maillard reaction	16
In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate	16
The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders	15
Effect of an exogenous strigolactone GR24 on the antioxidant capacity and quality deterioration in postharvest sweet orange fruit stored at ambient temperature	15
Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie	15
Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds	15
Edible mushrooms’ enrichment in food and feed: A mini review	15
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition	15
Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin	15
Pearl millet protein hydrolysates exhibiting effective in‐vitro antioxidant, antidiabetic and anti‐lipidemic properties as potential functional food ingredient	15

Phenolic profiling reveals the metabolite basis of flesh colour and fresh‐cut browning in apple fruit	15
Nanoliposomal encapsulation of chia oil for sustained delivery of α‐linolenic acid	15
Pulsed electric fields‐ and ultrasound‐assisted green extraction of valuable compounds from Origanum vulgare L. and Thymus serpyllum L.	15
sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours	15
Physicochemical and physiological changes during the ripening of Banana (Musaceae) fruit grown in Colombia	15
Cyanogenic, carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT, Colombia	15
Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonousVirgibacillus halodenitrificansPS21 andStaphylococcus simulansPMRS35	15
Recent advances in gelatine and chitosan complex material for practical food preservation application	15
Edible multilayer coating using electrostatic layer‐by‐layer deposition of chitosan and pectin enhances shelf life of fresh strawberries	15
Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation	15
Advances in radio frequency pasteurisation equipment for liquid foods: a review	15
Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations	15
Protein–protein interactions of a whey–pea protein co‐precipitate	15
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	15
Influence of wax type on characteristics of oleogels from camellia oil and medium chain triglycerides	15
Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps	15
Structural characterization and immunomodulatory activity of a new polysaccharide isolated from the radix of Platycodon grandiflorum	15
Active/smart carboxymethyl cellulose‐polyvinyl alcohol composite films containing rose petal extract for fish packaging	15
Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies	15
Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application	15
Effect of slightly acidic electrolysed water on functional components, antioxidant and α‐glucosidase inhibitory ability of buckwheat sprouts	14
Metabolomics in quality formation and characterisation of tea products: a review	14
Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying	14
Synthesis, characterisation, antioxidant and antibacterial properties of p‐hydroxybenzoic acid‐grafted chitosan conjugates	14
Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics	14
Anti‐hyperglycaemic effects of Burdock (Arctium lappa L.) leaf flavonoids through inhibiting α‐amylase and α‐glucosidase	14
Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread	14
Structural analysis and anti‐obesity effect of Polygonatum cyrtonema polysaccharide against obesity induced by high‐fat diet in mice	14
Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality	14
Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose	14
The use of salt substitutes to replace sodium chloride in food products: a review	14
Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure	14
Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains	14
Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice	14
Nutritional value and potential bioactivities of Pacific oyster (Crassostrea gigas)	14
Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef	14
Development of functional pectin edible films with fillers obtained from red cabbage and beetroot	14
Factors influencing the perception and decision‐making process of consumers on the choice of healthier foods in the United Kingdom: a systematic review using narrative synthesis	14
Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions	14
Douchi ameliorates high‐fat diet‐induced hyperlipidaemia by regulation of intestinal microflora in rats	14
Microbial exopolysaccharides: role in functional food engineering and gut‐health management	14
Saltiness perception related to salt release of surimi emulsified sausages: modulation in texture and microstructure by polysaccharides	14
Longitudinal changes of human milk oligosaccharides, breastmilk microbiome and infant gut microbiome are associated with maternal characteristics	14
Liposomal co‐delivery strategy to improve stability and antioxidant activity of trans‐resveratrol and naringenin	14
Chitooligosaccharides from shrimp shell chitosan prepared using H2O2 or ascorbic acid/H2O2 redox pair hydrolysis: characteristics, antioxidant and antimicro	14
Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta‐analysis	14
Valorisation of food processing wastes using PEF and its economic advances – recent update	14
Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality	14
Synergistic effects of pH, temperature and glycosylation on the functional properties of rice protein	14
Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics	14
Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough	14
Proximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakes	13
High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta	13
Combination treatment of high‐pressure and CaCl2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics	13
Release of dipeptidyl peptidase IV inhibitory peptides from salmon (Salmosalar) skin collagen based on digestion–intestinal absorption invitro	13
Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality	13
Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity	13
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in organic wheat flour under different storage conditions	13
Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling	13
Replacement of buckwheat by black sorghum flour on soba‐type noodles	13
Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal	13
Insights into the growth parameters, mineral composition, protein and UHPLC–QTOF–LC/MS‐based non‐targeted metabolomic fingerprints of wheatgrass as a function of photoperiod and	13
Design and characterisation of jet cold atmospheric pressure plasma and its effect on Escherichia coli, colour, pH, and bioactive compounds of sour cherry juice	13
Emerging technologies in combination with probiotics for aflatoxins removal: an updated review	13
Bioactive peptides from nuts: A review	13
Recent developments in pasteurising seeds and their products using radio frequency heating: a review	13
Improved functional properties of wheat gluten hydrolysate by covalent conjugation with chlorogenic acid	13
The variation of oxidative stability and sensory attributes of sunflower oil induced by essential oil from Magnolia liliflora Desr. during high‐temperature storage	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
Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength	13
Comparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum	13
Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method	13
A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and invitro gastrointestinal digestion	13
Application and challenges of 3D food printing technology in manned spaceflight: a review	13
Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice	13
Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum	13
In‐house validation and application of UHPLC‐MS/MS method for the quantification of pyrrolizidine and tropane alkaloids in commercial honey bee‐collected pollen, teas and herbal infusions purchased on	13
Phenolic compounds mediated biosynthesis of gold nanoparticles and evaluation of their bioactivities: A review	13
Quality of different rice cultivars and factors influencing consumer willingness‐to‐purchase rice	13
Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake	13
In vitro antihypertensive activity of bioactive peptides derived from porcine blood corpuscle and plasma proteins	13
Antifungal effect of o‐vanillin on mitochondria of Aspergillus flavus: ultrastructure and TCA cycle are destroyed	13
Obtaining of Chickpea Protein Isolate and its Application as Coating Enriched with Essential Oils from Satureja Hortensis and Satureja Mutica in Egg at Room Temperature	13
Modelling multiphasic starch digestograms: an objective procedure for slope discontinuities†	13
Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice	13
Influence of different oilseed cake incorporation on batter rheology, proximate composition, texture, antioxidant and sensory properties of wheat flour muffins	13
Potential therapeutic of olive oil industry by‐products in skin health: a review	13
Turn‐key research in food processing and manufacturing for reducing the impact of climate change	13
Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters	13
Reduction of oil uptake of fried food by coatings: A review	13
Effects of postharvest processing on aroma formation in roasted coffee – a review	13
Development, characterisation and biodegradability of rice straw lignin based sustainable biopolymeric films	13
Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat	13
Presence of perfluoroalkyl substances in Mediterranean sea and North Italian lake fish addressed to Italian consumer	13