International Journal of Food Science and Technology

Article	Citations
Effects of various physical pretreatments and dextranase on the structure and physicochemical properties of porous sweet potato starch: a comparative study	36
Cutting-edge Nano-therapeutics: silver nanoparticles loaded with ciprofloxacin for powerful antidiabetic, antioxidant, anti-inflammatory, and antibiotic action against resistant pathogenic bacteria	33
The association between oxidative stress and risk of sarcopaenia: a Mendelian randomisation study	30
Enhancing Probiotic, Sensory, and Antioxidant Properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through Lactic Acid Fermentation for Functional Food Development	24
Research on peanut pedigree analysis and variety identification methods based on deep features extraction and hierarchical clustering	23
Impact of kernel hardness, protein and total starch content on wheat starch digestibility	20
Enhancing gamma-aminobutyric acid (GABA) synthesis from defatted rice bran extract by lactobacillus brevis VTCC-B397: technical parameters analysis	18
Sorbitol impregnation reduces freeze–thaw damage in potato slices subjected to different freezing methods	16
Exploring the antimicrobial potentials and thermal stability of bovine lactoferrin against foodborne pathogens	15
Hyperoside improves the growth of Saccharomyces cerevisiae cells under copper stress via decreasing reactive oxygen species	15
Development of omega-3 fortified stirred yoghurt with enhanced sensory and oxidative qualities through the addition of fish oil nanoemulsion and fruits	14
Effects of electron beam irradiation on structural, physicochemical and functional properties of highland barley Rice	13
Field verification of food quality monitoring in the cold chain by using a laccase time–temperature indicator label	13
Stabilisation of groundnut oil with gallic acid and leaf extracts of Lonchocarpus sericeus and Lonchocarpus cyanescens	13
Nutritional composition, antioxidant potential, physical characteristics, overall acceptance, and in vitro glycaemic index of cookies fortified with rambutan (Nephelium lappaceum L.) see	13
Effects and improvements of storage conditions and processing on the bioaccessibility and bioavailability of phytochemicals in fruits and vegetables	13
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	12
The effects of soybeans and its derivatives on oral diseases: a narrative review	12
Flavonoids of probiotic fermented plant beverage FH03F: potential antiobesity mechanisms: integrating metabolomics, network pharmacology, and molecular docking	12
Preservative effects of cumin (Cuminum cyminum) and black zira (Bunium persicum) essential oil emulsion-based gelatin coating on rainbow trout (Oncorhynchus mykiss)	11
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	11
Solid‐state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread	11
Soy protein isolate with higher solubility and improved gel properties when co‐assembled with walnut protein	11
Characterising bioactive components of green‐lipped mussel via two extraction methods: in vitro assessment of antioxidant and immunomodulatory effects	11
Fat quality, sensory properties and consumers preference towards different commercial labels for bovine milk from retail market	11

Mechanism of improving the quality of table grapes (Vitis. spp.) by exogenous eugenol based on transcriptome	11
‘Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant salmonella Typhimurium’	10
Metabolism effects of static magnetic field‐assisted freezing on shrimp (Penaeus vannamei)	10
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	10
Characterisation of wholegrain composite for pretzels: a comprehensive nutritional and functional analysis	10
Heat resistance of Listeria monocytogenes persistent cells following osmotic stress in cooked pork sausages	9
Exploring the potential of germination and ozone treatment to improve the nutritional profile and functional properties of amaranth grains	9
Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and	9
Effects of metal ion removal from Antarctic krill oil on its qualities and stabilities of colour and oxidation	9
A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking	9
	9
Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes	9
Corrigendum to antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifu	9
Structural, techno‐functional and nutraceutical properties of lentil proteins – a concise review	9
Effects of different fermenters on the quality and flavour of fermented mandarin fish (Siniperca chuatsi)	9
Consumer perception of plant‐based milk alternatives: systematic review	9
Microwave‐assisted treatment for the improvement of rice flour properties and rice flour bread quality	9
Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality	8
Recent developments shaping the future of antimicrobial edible food packaging: a review	8
Long‐term investigation and analysis of patulin occurrence in juice products in China	8
Issue Information	8
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria	7
The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review	7
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	7
Educational actions about good manufacturing practices of canned fruits and vegetables for health inspectors: a partnership between university and health surveillance	7
Exploring the anti‐α‐amylase activity of flavonoid aglycones in fabaceae plant extracts: a combined MALDI‐TOF‐MS and LC–MS/MS approach	7
Extraction and characterisation of avocado seed starch (Persea americana Miller) and application in aerogels	7
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat	7
Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification	7
The oxidation of muscle food: past, present and future	7
Effects of kombucha bacterial cellulose on wheat dough properties	7
Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD	7
Discovery of a new tannin compound as an α‐glucosidase inhibitor from Carya cathayensis Sarg. kernels and its inhibitory kinetics	7
Rapid beef quality detection using spectra pre‐processing methods in electrical impedance spectroscopy and machine learning	7
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH	6
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract in vitro	6
Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste	6
In silico bioactivity analysis of peptide fractions derived from brewer's spent grain hydrolysates	6
Reliability and validity of the food technology Neophobia scale in a Turkish sample	6
Improving the functional properties of rice glutelin: impact of succinic anhydride modification	6
Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing	6
Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients	6
Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities	6
Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy	6
A systematic review and meta‐analysis of in vitro antibacterial activity of depolymerised polysaccharides	6
Evaluation of acha flour in the production of gluten‐free sourdough cookies	6
Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch	6
Brassica microgreens cabbage (Brassica oleracea), radish (Raphanus sativus) and rocket (Eruca vesicaria) (L.) Cav: application of red‐light emitting diodes lighting during posthar	6
Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice	6
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	6

Interaction of α‐lactalbumin with dihydromyricetin and its application in nano‐emulsion	6
A meta‐analysis of the global growth and thermal inactivation parameters of Staphylococcus aureus for dairy products	6
Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams	6
Physicochemical and digestive properties of Lipu taro (Colocasia esculenta (L.) Schott) flour and starch	5
Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu	5
Comparative assessment of bone collagen recovered from different livestock and poultry species: microstructure, physicochemical characteristics and functional properties	5
Physicochemical stability of Pickering emulsion stabilised by green tea polysaccharide conjugates‐soy protein isolate complex and its delivery of curcumin	5
Effects of dielectric barrier discharge plasma treatment on the structural orders and functional properties of chickpea starch	5
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	5
Impact of replacing sugar withStevia rebaudianaBertoni leaves on the physical–chemical and sensory characteristics of gluten‐free and lactose‐free cake	5
Physicochemical and sensory characteristics of pasta enriched with blue whiting (Micromesistius poutassou) fish protein hydrolysate	5
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	5
Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions	5
Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin	5
Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?	5
Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits	5
Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten	5
A crystallisation protocol designed for the isolation of lycopene from tomato processing by‐products	5
Development of protein‐rich biscuit utilising lablab bean seed: a sustainable management of underutilised plant protein in Bangladesh	5
Influence of amino acid profile and secondary structure on nutritional and functional properties of Trichilia emetica and Trichilia dregeana protein concentrates	5
Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability	5
Soy protein isolate improves the structure, starch retrogradation and water distribution of a Chinese traditional rice/bean food Dousi: towards high low‐temperature storage stability	5
Potential of barley straw pretreated with a lignin inhibitor as an adjunct during beer production	5
Effect of alkyl‐chain unsaturation on the antioxidant potential of chlorogenic acid derivatives in food and biological systems	5
G0S2 inhibits adipogenesis and unsaturated fatty acid biosynthesis by repressing the expression of SCD in chicken	5
Electrospray application of guava seed oil for shelf life extension of guava fruit	5
Fast freezing, slow tempering: The key to tuna (Thunnus albacares) quality retention	5
Comparison of microwave irradiation and conventional thermal heating on volatile profiles and degree of oxidation in corn oil	5
Analysis of the flavour components, total phenolic content and antioxidant capacity between rice wine from two raw rice and starters	4
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	4
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	4
Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes	4
Microstructure change and functional characteristic promotion: the structural manipulation of soy protein microparticles through pH	4
Comprehensive phenolic profiling of Australian‐grown Progrades™Desmanthus through LC‐ESI‐QTOF‐MS2 and determination of their antioxidant potential	4
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	4
Purification, characterisation and immobilisation of a protease‐resistant α‐galactosidase from Monascus purpureus and its application in removal of raffinose family oligosaccharides	4
An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass	4
Heterocyclic aromatic amines in spiced pork shoulder: content analysis and effects of soy sauce, cooking wine and sugar	4
Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold st	4
Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation	4
Fabrication of healthier monoglyceride‐based oleogel containing linseed‐sunflower oil and its application as shortening in cake formulation	4
Bioinformatics analysis of purified and identified novel bacteriocin‐like inhibitory substances produced by Streptomyces sp.	4
Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions	4
Characterisation of resistant starch from Vigna unguiculata for the development of an oral‐colon delivery agent	4
Issue Information	4
Recent trends in food and dietary applications of flaxseed mucilage: a mini review	4
Influence of sand rice (Agriophyllum squarrosum) flour substitution on the physicochemical properties, bioactive activities, and in vitro digestibility of wheat bread	4
Respiration rate and dry matter loss of soybeans (Glycine max L.) obtained by a dynamic system	4
Industrial verification of egg handling for meal preparation: a case study of professional engagement with application of remote design thinking during the COVID‐19 pandemic	4
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	4
Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta	4
Effect of in‐package cold plasma treatments on the quality of minimally processed apples	4
Green synthesis of copper nanoparticles fromNigella sativaseed extract and evaluation of their antibacterial and antiobesity activity	4
Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry	4
Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin	4
Hyperspectral imaging and deep learning for detection and quantification of germination in Bacillus cereus spores	4
Using ohmic heating to shorten the tempering time for frozen fish	4
Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage	4
Dietary polysaccharide from Mung bean [Vigna radiate (Linn.) Wilczek] skin modulates gut microbiota and short‐chain fatty acids in mice	3
Fermentation reduced the in vitro glycemic index values of probiotic‐rich bean powders	3
Improving the shelf life stability of vacuum‐packed fresh‐cut peaches (Prunus persica L.) by radio frequency heating in water	3
Phenolic profiling reveals the metabolite basis of flesh colour and fresh‐cut browning in apple fruit	3
Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22	3
Prediction of the intramuscular fat and protein content of freeze‐dried ground meat from cattle and sheep using near‐infrared spectroscopy (NIRS)	3
Exploring the potential applications of biopeptides from seaweeds, insects, and food wastes: mechanisms, utilisation, and industry implications	3
Crude and refined millet bran oil alleviate lipid metabolism disorders, oxidative stress and affect the gut microbiota composition in high‐fat diet‐induced mice	3
Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty	3
Effect of microbial fermentation on the quality of soybean meal	3
A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion	3
An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels	3
Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage	3
Functional properties and anti‐hyperglycaemia capacity of Satureja essential oil: stabilisation of essential oil in gelatin and physico‐chemical properties characterisation	3
Valorization of Dialium guineense fruit seeds as new hydrocolloid for food application	3
Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase	3
Structural characterisation, gastrointestinal digestion stability and transepithelial transport study of casein peptide–zinc chelate	3
Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocomposites	3
Preparation and evaluation of protein‐based fat substitute on the stuffing properties of Chinese Dumpling	3
Improved physicochemical and fermentation properties of frozen dough with bacterial cellulose	3
In silico identification of novel small molecule umami peptide from ovotransferrin	3
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	3

Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies	3
Enhanced thermal stability of soy protein particles by a combined treatment of microfluidic homogenisation and preheating	3
Effect of Calcium on Pouch Processing Quality in Organic Dry Beans (Phaseolus vulgaris) and Comparison of Processing Quality in Cans and Pouches	3
In vitro caecum fermentation and in vivo (Gallus gallus) of calcium delivery systems fabricated by desalted duck egg white peptides and chitosan oligosaccharide on gut health	3
Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars	3
Effect of fruit by‐products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains	3
In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites	3
Effects of different agro‐industrial waste as substrates on proximate composition, metals, and mineral contents of oyster mushroom (Pleurotus ostreatus)	3
Effect of germination time on in-vitro extractability, and bioavailability of GABA, total phenolic compounds, and antioxidant activity of highland barley bread	3
Inhibition of phenolics on the in vitro digestion of noodles from the view of phenolics release	3
Effect of UV‐B irradiation on bioconversion of ergosterol to vitamin D2 and its impact on nutritional properties of oyster mushroom (Pleurotus florida)	3
Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake	3
Enhancing cold tolerance and quality characteristics of Carica papaya Linn through the application of 1‐methylcyclopropene, geranium and lavender oil	3
Inhibition of aspartic acid on the darkening of fresh wet noodles	3
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	3
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	3
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	3
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	3
Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils	3
Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions	3
Edible mushroom bioactives in traditional and in novel foods	3
Characterisation of antioxidant peptides from enzymatic hydrolysate of golden melon seeds protein	3
Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree	3
Chitosan-zinc oxide-thyme oil-based edible antimicrobial hydrogel coatings. Application on pork and tofu sausages	3
Microbial exopolysaccharides: role in functional food engineering and gut‐health management	3
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	3
Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides	3
Effects of different crop starches on the cooking quality of Chinese dried noodles	3
Extraction and characterisation of cuticular waxes from Physalis peruviana calyx	3
Effect of in-barrel CO2 saturation level on morphology and structure development of milk protein extrudates	3
Enhancement of the physicochemical and in vitro release properties of lutein by gelatin/octenyl succinic anhydride (OSA)‐modified starch composite as vehicles	3
High‐moisture soy protein‐mushroom‐based meat analogue: physicochemical, structural properties and its application	3
Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application	3
The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study	3
Antifungal effect of o‐vanillin on mitochondria of Aspergillus flavus: ultrastructure and TCA cycle are destroyed	3
Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality	3
The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation	3
Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits	3
Interaction between soy protein isolate and surfactant at the interface of antibacterial nanoemulsions loaded with riboflavin tetra butyrate	3
Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel	2
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	2
Ultrasound‐assisted alkaline extraction of proteins in several algae and their nutritional characteristics	2
Physical properties of cocoa butter: effect of sucrose esters on oil migration	2
Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin	2
Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review	2
Update on the global prevalence and severity of kiwifruit allergy: a scoping review	2
Influence of rare sugar syrup on quality attributes and acceptability of bread	2
Pleurotus geesteranus mycelium proteins: physicochemical and functional properties	2
Listeria monocytogenes at the food–human interface: A review of risk factors influencing transmission and consumer exposure in Africa	2
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	2
Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch	2
Enzymatic hydrolysis for functionalisation of watermelon seed protein from ultrasound‐assisted extraction in comparison to soy protein isolate	2
Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea	2
Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine	2
Identification of β‐casein phenotypes (A1/A2) in the milk of the Indian Jersey crossbreed bovine using the high‐resolution accurate mass spectrometer	2
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	2
Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application	2
Investigating the individual effects of salt, sucrose and native starch on the gelation and rheological behaviour of debranched cassava starch	2
Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour	2
Triumphs, trials and tomorrow in food security: an ASEAN outlook	2
Sun and convective mild air curing impact on Persian shallot quality changes and sprouting during postharvest storage	2
Competitive adsorption of sodium caseinate or ovalbumin by Tween 80 impact the mechanical and microstructural properties of emulsified surimi gel systems	2
Effect of sucrose levels on dynamic rheology properties of dough during fermentation process	2
Impact of additives on the formation of thermally induced trans linoleic acid in peanut oil	2
Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production	2
Alternative proteins as fish meal substitution in diets for largemouth bass (Micropterus salmoides): a mini review	2
Dietary fibre concentrates from avocado and mango by‐products; antioxidant capacity and polyphenols evaluation by HPLC‐IDA‐EPI‐MS	2
Preparation of PET‐EG‐β‐CD mat for the preservation of chilled pork	2
Encapsulation of thymol and limonene in metal–organic frameworks for inhibition of Colletotrichum musae growth	2
Identification and characterisation of antimicrobial resistance of Enterococcus spp. isolated from pork and poultry meat	2
Garlic (Allium sativum) peel extracts and their potential as antioxidant and antimicrobial agents for food applications: influence of pretreatment and extraction solvent	2
Novel application of pineapple peel pectin extract film as active edible coating on quality of dried pineapple	2
Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions	2
Effect of spray‐drying or freeze‐drying on the physicochemical parameters, antioxidant activity, and volatile components of craft beer	2
Effect of degree of esterification on the stability of high internal phase Pickering emulsions (HIPPEs) fabricated with pectin‐whey protein isolate complexes	2
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans	2
Meat quality evaluation of breast fillets of different strains of chicken broilers with deep pectoral myopathy	2
Utilisation, efficiency, health, and environmental performance assessment of Ethiopian Agro‐Processors	2
Meta‐analysis: microbial inactivation in milk using pulsed electric field	2
Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour	2
Bioactive compounds characterisation of PeruvianDysphania ambrosioides(L.) Mosyakin & Clemants leaves byGC/MSandUPLC–ESI–Q/TOF–MS	2
Microencapsulation of Lactobacillus casei in psyllium–gelatin gum enriched with selenium: effects on bacterial survival under gastrointestinal and storage conditions	2
Quality evaluation of tomatoes coated by an advanced electrostatic spray coating system	2
Physicochemical and microstructural properties of edible film simulating the cell wall of wheat aleurone and its regulation of post‐harvest apricot moisture	2
Bioprocess and biotechnology as a tool for sustainability challenges in food and nutrition	2
The beeswax processing by‐product: a potential antibacterial ingredient for food and nutraceutical applications	2
Development of a synbiotic spray‐dried tamarillo (Chyphomandra betacea) beverage, in vitro antioxidant activity and simulated gastrointestinal resistance evaluation	2
Effect of flaxseed lignan on the dynamics of Lactiplantibacillus plantarum and starter cultures in fermented milk	2
Comparative analysis of volatile components of fresh and dried Tuber indicum truffles with different extraction methods	2
Potato flour content determination of potato–wheat flour mixture based on hyperspectral imaging	2
Hydrolytic and antioxidant activities of pork loin protein hydrolysates treated with various freeze‐dried kiwifruit powders during incubation	2
Effect of the use of sweet potato or chayote tuber starch hydrogels on the physical properties of oleogel‐in‐hydrogel (bigels) systems	2
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products	2
Effect of spray‐dried pomegranate peel polyphenols on the inhibition of lipid oxidation	2
Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines	2