Food Science and Technology International

Article	Citations
Non-thermal plasma: An advanced technology for food industry	33
Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects	24
Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C	22
Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life	20
A review of the interaction between anthocyanins and proteins	20
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast	20
Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes	19
Utilization of quinoa flour (Chenopodium quinoaWilld.) in gluten-free pasta formulation: Effects on nutritional and sensory properties	19
Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film	18
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage	18
The effect of low-temperature thermal processing on the quality of chicken breast fillets	17
Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis	15
Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)	14
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer	14
Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies	14
Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks	14
Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation	14
Effects of cold plasma treatment on cherry quality during storage	14
Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios	13
Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum	12
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage	12
Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince	12
Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits	12
Methyl jasmonate alleviates chilling injury and keeps intact pericarp structure of pomegranate during low temperature storage	12
Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread	11

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality	11
Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents	11
Maintenance of quality and bioactive compounds of cold stored pomegranate (Punica granatumL.) fruit by organic acids treatment	11
The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour	11
Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker	10
The levels of bioactive compounds found in raw and cooked Canadian pulses	10
Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders	10
Evaluation of the effect of label attributes over the purchase intention of a cashew nut functional beverage using conjoint analysis	10
Identification and characterization of lytic bacteriophages specific to foodborne pathogenicEscherichia coliO157:H7	9
The effect of red and violet light emitting diode (LED) treatments on the postharvest quality and biodiversity of fresh-cut pakchoi (Brassica rapa L. Chinensis)	9
Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir	9
Production of grape pekmez by Ohmic heating-assisted vacuum evaporation	9
Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk	9
Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods	9
Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel	9
Treatment of starch films with a glow discharge plasma in air and O2 at low pressure	9
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment	9
Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability	9
Stabilisation of betalains and phenolic compounds extracted from red cactus pear (Opuntia ficus-indica) by spray and freeze-drying using oca (Oxalis tuberosa) starch as drying aid	9
Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce	9
Covalent immobilization of papain onto poly(hydroxyethyl methacrylate)-chitosan cryogels for apple juice clarification	8
Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestrisL. var.esculenta)during the storage	8
Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters	8
Occurrence and enterotoxin gene profiles of Staphylococcus aureus isolated from retail chicken meat	8
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin	8
Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk	8
Antioxidant properties of Klunzinger’s mullet (Liza klunzingeri) protein hydrolysates prepared with enzymatic hydrolysis using a commercial protease and microbial hydrolysis with Bacillus li	8
Shelf life enhancement of guava (Psidium guajava cv. Baruipur) stored under pilot scale modified atmosphere storage system	8
Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis	8
Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya)	8
Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless	8
Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)	8
Optimization of the antioxidant capacity of mangosteen peels (Garcinia mangostana L.) extracts: Management of the drying extraction processes	7
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a	7
Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillusacidoterrestris vegetative cells and its spores as well as the quality attributes of orange ju	7
Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration sto	7
Quality of wheat breads enriched with flour from germinated amaranth seeds	7
Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp	7
Non-thermal atmospheric gas plasma for decontamination of sliced cheese and changes in quality	7
Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars	7
Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice	6
Effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage	6
Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico	6
Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles	6
Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods	6
Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice	6
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose	6
Effects of superheated steam processing on the physicochemical properties of sea rice bran	6
Effect of temperature and soluble solid onBacillus subtilisandBacillus licheniformisspore inactivation and quality degradation of pineapple juice	6
Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods	6

Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration	6
Cold plasma technology: An insight on its disinfection efficiency of various food systems	6
Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools	6
Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production	6
Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions	6
Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures	6
Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses	6
Effect of the type of packaging on the shelf life of ground rabbit meat	6
Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes	5
Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis	5
Morphological and physical properties of kefiran-whey protein isolate bionanocomposite films reinforced with Al2O3 nanoparticles	5
Zingiber officinale essential oil-loaded chitosan-tripolyphosphate nanoparticles: Fabrication, characterization and in-vitro antioxidant and antibacterial activities	5
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene	5
Triticale flour in bakery and rusk products	5
W/O/W double emulsion-loaded alginate capsules containing Lactobacillus plantarum and lipophilic sea buckthorn (Hippophae rhamnoides L.) pomace extract in different phases	5
Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying process	5
Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates	5
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough	5
Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile	5
A straightforward gel-free proteomics pipeline assisted by liquid isoelectric focusing (OFFGEL) and mass spectrometry analysis to study bovine meat proteome	5
Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids	5
Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality	5
Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste	5
Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir	5
Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet	5
Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities	5
Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage	5
Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage	4
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice	4
Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp	4
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using differentSaccharomycesstrains	4
Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing	4
Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips	4
Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil	4
Scrutinising the relationship between major physiological and compositional changes during ‘Merrill O’Henry’ peach growth with brown rot susceptibility	4
Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds	4
The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk	4
Surface conditioning with bacteriophages reduces biofilm formation of Salmonella Heidelberg	4
Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour	4
Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro	4
Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes	4
Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage	4
Effect of inulin-type fructans and galactooligosaccharides on cultures of Lactobacillus strains isolated in Algeria from camel’s milk and human colostrum	4
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	3
Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials	3
Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics	3
Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation	3
Development and characterization of a novel multifunctional film based on wheat filter flour incorporated with carvacrol: Antibacterial, antifungal, and insecticidal potentials	3
Microstructural and chemical properties of gari and eba: Food products from cassava (Manihot esculenta Cranz)	3
Physicochemical and structural characterization of starches from Andean roots and tubers grown in Colombia	3
Experimental investigation and statistical validation of mathematical models for hot air drying traits of carrot	3
Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad	3
Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux	3
Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts	3
Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed	3
Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes, red and yellow ecotypes)	3
Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries	3
Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage	3
Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel	3
Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree	3
Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish	3
Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats	3
Development of technology for producing wheat bread enriched with soy ingredient	3
Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations	3
Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei)	3
Bread preparation by partial replacement of wheat by germinated sorghum	3
Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii	3
Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development	3
Physical, morphological and storage stability of clove oil nanoemulsion based delivery system	3
The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit	3
Impact of pulsed electric field treated milk on quality of paneer and khoa	3
The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpaL.)	3
Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillu	3
Methodology optimization for the analysis of phenolic compounds in chestnut (Castanea sativaMill.)	3
Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk	3
Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies	3
Development of low-cost edible coatings based on polysaccharides with active lactic acid bacteria for the protection of fresh produce modeled using fresh cut apples	2
Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat	2
Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate	2
The effects of time and relative humidity on dry-aged beef: Traditional versus special bag	2

Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum	2
Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption	2
The Effect of Pre- and Postharvest Calcium Gluconate Treatments on Physicochemical Characteristics and Bioactive Compounds of Sweet Cherry during Cold Storage	2
Extraction and characterization of arabinoxylans obtained from nixtamalized brewers’ spent grains	2
Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits	2
Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing	2
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing	2
Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder	2
Effect of ultra violet (UV-C) and cold storage on orange juice quality	2
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse	2
Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams	2
Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation	2
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets	2
Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables	2
Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach	2
Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour	2
Characterization of crude extract prepared from Indian curd and its potential as a biopreservative	2
Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid	2
High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components	2
Microencapsulation of steroidal saponins from agave sap concentrate using different carriers in spray drying	1
A research note: Effect of Hofmeister salts on meat iridescence in cooked pork	1
Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments	1
Pasteurization of Salmonella spp. in black fungus (Auricularia auricula) powder by radio frequency heating	1
Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate	1
Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots	1
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave	1
Curcumin and carvacrol mediated photodynamic inactivation with 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis	1
Phytochemical screening and antibacterial assessment of two macroalgaeUlva papenfussiandUlva nematoidea(Chlorophyta) against the bacteriumVibrio parahaemolyticus	1
Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce	1
Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties	1
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	1
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis	1
Effect of ultrasound processing on rheological properties and color of green food products	1
Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence	1
Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects	1
Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil	1
Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods	1
Sonication treatment of pomegranate juice containing Saccharomyces cerevisiae and Byssochlamys fulva: Thermodynamic and predictive modeling after treatment and during shelf life	1
Effects of barley seedling powder on rheological properties of dough and quality of steamed bread	1
The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder	1
The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice	1
Evaluation of packaging systems with O2-absorbers on quality of minimally processed soybean sprouts	1
Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese	1
Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth	1
Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan	1
Antibacterial, bacteriolytic, and antibiofilm activities of the essential oil of temu giring (Curcuma heyneana Val.) against foodborne pathogens	1
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt	1
Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection	1
Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets	1
Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making	1
Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage	1
Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage	1
Effect of pulsed electric field treated on quality of curd	1
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	1
Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties	1
Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: Effect on probiotic survival and yoghurt quality attributes	1
Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour	1
Improvement of probiotic viability through the design of novel biomaterials using coffee pulp wastes and Lactobacillus rhamnosus	1
Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle	1
Improvement of nutritional properties of regular and gluten-free cakes with composite flour	1
Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating	1
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	1
Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage	1
Wet milling of buckwheat cultivars and some quality properties of the fractions	1
Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry	1
The effects of quinoa and okra incorporation on the quality of diet cake	1
Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes	1
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica)	1
Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels	1
Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool	1
The potential of UVC decontamination to prolong shelf-life of par-baked bread	1
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ	1
Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage	1
Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds	1
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	1
Combinational inhibitory action of essential oils and gamma irradiation for controlling Aspergillus flavus and Aspergillus parasiticus growth and their aflatoxins biosynthesis in vitro a	1
Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation	1
Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production	1
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies	1
Quality changes in high pressure processed tan mutton during storage	1
Eradication of multiple-species biofilms from food industrial and domestic surfaces using essential oils	1
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance	1
Comparison of modelling approaches for the prediction of kinetic growth parameters of Pseudomonas spp. in oyster mushroom (Pleurotus ostreatus)	1
Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts	1
Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds	1
Effect of different fibre addition on cookie dough and texture	1
Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.)	1
Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice	1
Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita)	1
Effect of moderate thermal treatments on the inactivation of a strain ofListeria monocytogenesand physicochemical properties of soursop pulp	1