Food and Bioproducts Processing

Article	Citations
Effect of solvent composition and its interaction with ultrasonic energy on the ultrasound-assisted extraction of phenolic compounds from Mango peels (Mangifera indica L.)	81
Techno-economic evaluation of the extraction of anthocyanins from purple yam (Dioscorea alata) using ultrasound-assisted extraction and conventional extraction processes	64
Applications of process and digital twin models for production simulation and scheduling in the manufacturing of food ingredients and products	53
Formulation and characterization of food grade O/W nanoemulsions encapsulating quercetin and curcumin: Insights on enhancing solubility characteristics	52
Recovery of phenolic antioxidants from green kiwifruit peel using subcritical water extraction	50
Grape winery waste as a promising feedstock for the production of polyhydroxyalkanoates and other value-added products	49
Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity	45
Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin	43
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat	42
Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties	42
Cell disintegration of apple peels induced by pulsed electric field and efficiency of bio-compound extraction	41
Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks	40
Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts	39
Drying kinetic, quality, energy and exergy performance of hot air-rotary drum drying of green peas using adaptive neuro-fuzzy inference system	38
Inactivation of Salmonella and quality changes in wheat flour after pulsed light-emitting diode (LED) treatments	36
Performance evaluation and economic analysis of the bioethanol and flour production using rejected unripe plantain fruits (Musa paradisiaca L.) as raw material	36
Techno-economic analysis of a grape pomace biorefinery: Production of seed oil, polyphenols, and biochar	35
Isolation of pectin from kinnow peels and its characterization	35
Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction	35
Ultrasound assisted extraction of bioactive compounds in fresh and freeze-dried Vitis vinifera cv Tannat grape pomace	34
Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process	34
Ultrasound assisted extraction of gallic acid from Ficus auriculata leaves using green solvent	34
Effects of enzymatic extraction of oil and protein from almond cake on the physicochemical and functional properties of protein extracts	33
Recovery of bioactive components from avocado peels using microwave-assisted extraction	33
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins	33

Increase the yield of bioactive compounds from elder bark and annatto seeds using ultrasound and microwave assisted extraction technologies	33
Hydro-alcoholic extraction kinetics of phenolics from oregano: Optimization of the extraction parameters	33
Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate	33
Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes	33
Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating	32
Evaluation of exergy performance and onion drying properties in a multi-stage semi-industrial continuous dryer: Artificial neural networks (ANNs) and ANFIS models	32
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases	31
Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities	31
Preparation and application of Mg–Al composite oxide/coconut shell carbon fiber for effective removal of phosphorus from domestic sewage	30
Valorization of agro-food by-products and their potential therapeutic applications	30
Biosynthesis of silver nanoparticles as catalyst by spent coffee ground/recycled poly(ethylene terephthalate) composites	30
Identification of carotenoids and chlorophylls from green algae Chlorococcum humicola and extraction by liquefied dimethyl ether	29
Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides	29
Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization	29
Optimization of pressurized liquid extraction and ultrasound methods for recovery of anthocyanins present in jambolan fruit (Syzygium cumini L.)	29
EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL	28
The effect of spray-drying inlet conditions on iron encapsulation using hydrolysed glucomannan as a matrix	28
Fractionation of Stevia rebaudiana aqueous extracts via two-step ultrafiltration process: towards rebaudioside a extraction	28
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating	28
High-intensity ultrasound-assisted recovery of cinnamyl alcohol glycosides from Rhodiola rosea roots: Effect of probe diameter on the ultrasound energy performance for the extraction of bioactive comp	27
Xylooligosaccharides from steam-exploded barley straw: Structural features and assessment of bifidogenic properties	26
Solid-state fermentation – assisted extraction of bioactive compounds from hass avocado seeds	25
Recovery of phenolic compounds from agro-industrial by-products: Evaluating antiradical activities and immunomodulatory properties	25
Cheese powder production and characterization: A foam-mat drying approach	25
Valorization of olive oil industry subproducts: ash and olive pomace fast pyrolysis	25
Residues from grapevine and wine production as feedstock for a biorefinery	25
Controllable preparation of FeOOH/CuO@WBC composite based on water bamboo cellulose applied for enhanced arsenic removal	25
Effect of heating by solid-state microwave technology at fixed frequencies or by frequency sweep loops on heating profiles in model food samples	24
Thermal and Rheological Properties of Juices and Syrups during Non-centrifugal Sugar Cane (Jaggery) Production	24
Simultaneous separation and preliminary purification of anthocyanins from Rosa pimpinellifolia L. fruits by microwave assisted aqueous two-phase extraction	24
Expeditious production of concentrated glucose-rich hydrolysate from sugarcane bagasse and its fermentation to lactic acid with high productivity	24
Effects of maltodextrin content in double-layer emulsion for production and storage of spray-dried carotenoid-rich microcapsules	24
Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach	24
Modified pineapple bran cellulose by potassium permanganate as a copper ion adsorbent and its adsorption kinetic and adsorption thermodynamic	24
Designing system cavity geometry and optimizing process variables for continuous flow microwave processing	23
Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets	23
Probiotic bacteria stabilized in orally dissolving nanofibers prepared by high-speed electrospinning	23
Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel	23
Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fi	22
Clean technologies applied to the recovery of bioactive extracts from Camellia sinensis leaves agricultural wastes	22
Assessment of uniformity of microwave-based heating profiles generated by solid-state and magnetron systems using various shapes of test samples	22
Assessment the influence of different drying methods and pre-storage periods on garlic (Allium Sativum L.) aroma using electronic nose	21
A novel technique based on artificial intelligence for modeling the required temperature of a solar bread cooker equipped with concentrator through experimental data	21
In vitro evaluation of microparticles with Laurus nobilis L. extract prepared by spray-drying for application in food and pharmaceutical products	21
Optimization of an ethanol/water-based sinapine extraction from mustard bran using Response Surface Methodology	21
Nanoencapsulation of propolis extract by sodium caseinate-maltodextrin complexes	21
Production of alcohol-free wine and grape spirit by pervaporation membrane technology	21
Revisiting the mechanisms of oil uptake during deep-frying	21
Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling	21
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves	21

A systematic evaluation of the mechanical extraction of Jatropha curcas L. oil for biofuels production	20
Proximate characteristics and statistical optimization of ultrasound-assisted extraction of high-methoxyl-pectin from Hylocereus polyrhizus peels	20
Influence of interfacial structure on physical stability and antioxidant activity of curcumin multilayer emulsions	20
Effects of ozone application and hot-air drying on orange peel: moisture diffusion, oil yield, and antioxidant activity	20
Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability	20
ENHANCEMENT OF THE PERFORMANCE OF SOUR CHERRY JUICE CONCENTRATION PROCESS IN VACUUM EVAPORATOR BY ASSISTING OHMIC HEATING SOURCE	19
Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction	19
Enhancing β-mannanase production by controlling fungal morphology in the bioreactor with microparticle addition	19
Foam-mat drying of bacaba (Oenocarpus bacaba): Process characterization, physicochemical properties, and antioxidant activity	19
Hydrothermal pretreatment and acid hydrolysis of coconut pulp residue for fermentable sugar production	19
Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut qual	19
Stress simulation and cracking prediction of corn kernels during hot-air drying	19
Development, modification and characterization of ursolic acid-loaded gelatin nanoparticles through electrospraying technique	19
Conventional versus microwave-assisted hydrodistillation of sage herbal dust: Kinetics modeling and physico-chemical properties of essential oil	19
Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis)	18
Feeding value improvement of corn-ethanol co-product and soybean hull by fungal fermentation: Fiber degradation and digestibility improvement	18
In-vitro and in-silico characterization of zein fiber incorporating cuminaldehyde	18
Designing ventilated packaging for the fresh produce cold chain	18
By-products of sugar factories and wineries as feedstocks for erythritol generation	18
Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passiflora edulis f. flavicarpa) and its soft gelation properties	18
Fouling mitigation in food processes by modification of heat transfer surfaces: A review	18
From by- to bioproducts: selection of a nanofiltration membrane for biotechnological xylitol purification and process optimization	18
Low-sugar content betaxanthins extracts from yellow pitaya (Stenocereus pruinosus)	17
Properties of PLA films with cinnamic acid: Effect of the processing method	17
Antioxidant and antimicrobial extracts obtained from agricultural by-products: Strategies for a sustainable recovery and future perspectives	17
The influence of membrane charge and porosity upon fouling and cleaning during the ultrafiltration of orange juice	17
Bioprospecting of cyanobacterium in Chilean coastal desert, Geitlerinema sp. molecular identification and pressurized liquid extraction of bioactive compounds	17
Effects of high-humidity hot air impingement steaming on Gastrodia elata: steaming degree, weight loss, texture, drying kinetics, microstructure and active components	17
Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation	17
Immobilization of pectinase on polyethyleneimine based support via spontaneous amino-yne click reaction	17
Experimental, heat transfer and microbial inactivation modeling of microwave pasteurization of carrot slices as an efficient and clean process	17
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study	17
Coupling of ultrasound and subcritical water for peptides production from Spirulina platensis	17
Data harmonisation as a key to enable digitalisation of the food sector: A review	17
Sugarcane juice concentration using a novel aquaporin hollow fiber forward osmosis membrane	16
Techno-economic feasibility analysis of microwave-assisted biorefinery of multiple products from Australian lobster shells	16
Protein production from brewer’s spent grain via wet fractionation: process optimization and techno-economic analysis	16
Nutrition upgrading of corn-ethanol co-product by fungal fermentation: Amino acids enrichment and anti-nutritional factors degradation	16
Structural changes and enzymatic hydrolysis yield of rice bran fiber under electron beam irradiation	16
Evaluating the displacement field of paperboard packages subjected to compression loading using digital image correlation (DIC)	15
Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk	15
Valuable products from the flowers of lemon (Citrus limon (L.) Osbeck) and grapefruit (Citrus paradisi Macfad.) Italian trees	15
Process development for crystalline xylitol production from corncob biomass by Pichia caribbica	15
Experimental exploration of processes for deriving multiple products from spent coffee grounds	15
Recovery of saccharides from lignocellulosic hydrolysates using nanofiltration membranes: A review	15
Accelerated convective drying of sunflower seeds by high-power ultrasound: Experimental assessment and optimization approach	15
Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials	15
Berry by-products obtained from a decoction process are a rich source of low- and high-molecular weight extractable and non-extractable polyphenols	15
Selective and eco-friendly recovery of glucosinolates from mustard seeds (Brassica juncea) using process optimization and innovative pretreatment (high voltage electrical discharges)	15
Techno-economic analysis for probiotics preparation production using optimized corn flour medium and spray-drying protective blends	14
Separation of bioactive compounds from epicarp of ‘Hass’ avocado fruit through aqueous two-phase systems	14
Synthesis and characterization of structured lipid rich in behenic acid by enzymatic interesterification	14
Modeling and CFD-simulation of cleaning process for adhesively detaching film-like soils with respect to industrial application	14
A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production	14
Energy utilization and heating uniformity of multiple specimens heated in a domestic microwave oven	14
Ultrasonic measurements and machine learning for monitoring the removal of surface fouling during clean-in-place processes	14
Recent advances in encapsulation technologies of kenaf (Hibiscus cannabinus) leaves and seeds for cosmeceutical application	14
High throughput process development for the purification of rapeseed proteins napin and cruciferin by ion exchange chromatography	14
A cell-factory model of Saccharomyces cerevisiae based on bacterial cellulose without GMO for consolidated bioprocessing of starch	14
Influence of O/W emulsion interfacial ionic membranes on the encapsulation efficiency and storage stability of powder microencapsulated astaxanthin	14
Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization	14
Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation	14
Bio-based succinic acid recovery by ion exchange resins integrated with nanofiltration/reverse osmosis preceded crystallization	14
Integrated solid-state enzymatic hydrolysis and solid-state fermentation for producing sustainable polyhydroxyalkanoates from low-cost agro-industrial residues	14
Fouling and cleaning of plate heat exchangers: Dairy application	14
Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller)	14
Immobilization of a commercial Aspergillus aculeatus enzyme preparation with fructosyltransferase activity in chitosan beads: A kinetic/thermodynamic study and fructo-oligosaccharides continuous produ	13
Deep eutectic solvents improve the biorefinery of alperujo by extraction of bioactive molecules in combination with industrial thermal treatments	13
Divalent cations are antagonistic to survivability of freeze-dried probiotics encapsulated in cross-linked alginate	13
Sustainable polyhydroxyalkanoates production via solid-state fermentation: Influence of the operational parameters and scaling up of the process	13
Rapid repurposing of pulp and paper mills, biorefineries, and breweries for lignocellulosic sugar production in global food catastrophes	13
Comparative study of the production of cellulose nanofibers from agro-industrial waste streams of Salicornia ramosissima by acid and enzymatic treatment	13
From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility	13
Purification of biotechnological xylitol from Candida tropicalis fermentation using activated carbon in fixed-bed adsorption columns with continuous feed	13
Application of an eco-friendly sodium acetate/urea deep eutectic solvent in the valorization of melon by-products	13
Lipase-mediated hydrolysis of hempseed oil in a packed-bed reactor and in-line purification of PUFA as mono- and diacylglycerols	13
Enhanced surfactin fermentation via advanced repeated fed-batch fermentation with increased cell density stimulated by EDTA–Fe (II)	12
Use of probiotic strains to produce beers by axenic or semi-separated co-culture system	12
Freeze-dried extract from onion (Allium cepa cv. Horcal) skin wastes: Extraction intensification and flavonoids identification	12
Reduction of environmental impacts of caffeine extraction from guarana by using ultrasound assistance	12

Drying kinetics and effect of drying conditions on selected physicochemical properties of foam from yellow-fleshed and white-fleshed cassava (Manihot esculenta) varieties	12
Cholinium chloride as a weak salting-out agent to tune the biomolecules partition behavior in polymer-salt aqueous two-phase systems	12
High-value compounds obtained from grape canes (Vitis vinifera L.) by steam pressure alkali extraction	12
A biorefinery strategy for the manufacture and characterization of oligosaccharides and antioxidants from poplar hemicelluloses	12
Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition	12
Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil	12
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery	12
Formulation of a low-protein rice drink fortified with caseinomacropeptide concentrate	12
Wet milling characteristics of corn mutants using modified processes and improving starch yields from high amylose corn	12
Development of a low-cost digital image processing system for oranges selection using hopfield networks	12
Thermal processing of raspberry pulp: Effect on the color and bioactive compounds	12