Food Science and Technology International

Article	Citations
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage	22
Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis	21
Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince	20
Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios	20
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer	18
Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless	16
The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour	16
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage	16
Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods	14
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment	14
Effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage	13
Production of grape pekmez by Ohmic heating-assisted vacuum evaporation	12
Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce	12
Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk	12
The levels of bioactive compounds found in raw and cooked Canadian pulses	12
Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel	11
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose	11
Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities	11
Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability	11
Shelf life enhancement of guava (Psidium guajava cv. Baruipur) stored under pilot scale modified atmosphere storage system	11
Effects of superheated steam processing on the physicochemical properties of sea rice bran	10
Quality of wheat breads enriched with flour from germinated amaranth seeds	10
Zingiber officinale essential oil-loaded chitosan-tripolyphosphate nanoparticles: Fabrication, characterization and in-vitro antioxidant and antibacterial activities	10
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a	10
Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestris L. var. esculenta) during the storage	10

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin	9
Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods	9
Antioxidant properties of Klunzinger’s mullet (Liza klunzingeri) protein hydrolysates prepared with enzymatic hydrolysis using a commercial protease and microbial hydrolysis with Bacillus li	9
Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis	9
Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk	9
Effect of the type of packaging on the shelf life of ground rabbit meat	9
Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya)	9
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	9
Occurrence and enterotoxin gene profiles of Staphylococcus aureus isolated from retail chicken meat	9
Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality	8
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	8
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	8
Triticale flour in bakery and rusk products	8
Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools	8
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)	8
Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters	8
Physicochemical and structural characterization of starches from Andean roots and tubers grown in Colombia	8
Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice	7
Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production	7
Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates	7
Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad	7
Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile	7
Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis	7
Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes	6
Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice	6
Cold plasma technology: An insight on its disinfection efficiency of various food systems	6
Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice	6
Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing	6
Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures	6
Physical, morphological and storage stability of clove oil nanoemulsion based delivery system	6
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice	6
Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds	6
Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions	6
Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage	6
Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation	6
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene	6
Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk	5
Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations	5
Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste	5
Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses	5
Impact of pulsed electric field treated milk on quality of paneer and khoa	5
High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components	5
Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir	5
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	5
Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries	5
Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil	5
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough	5
Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids	5
Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux	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

Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro	5
Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel	5
The effects of packaging type and storage temperature on some of UHT milk quality indexes	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
Nutritional quality traits of Mediterranean mussels (Mytilus galloprovincialis): A sustainable aquatic food product available on Italian market all year round	4
Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods	4
The Effect of Pre- and Postharvest Calcium Gluconate Treatments on Physicochemical Characteristics and Bioactive Compounds of Sweet Cherry during Cold Storage	4
Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour	4
Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage	4
Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei)	4
Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips	4
Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics	4
Effect of ultra violet (UV-C) and cold storage on orange juice quality	4
Combinational inhibitory action of essential oils and gamma irradiation for controlling Aspergillus flavus and Aspergillus parasiticus growth and their aflatoxins biosynthesis in vitro a	4
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt	4
Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate	4
Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables	4
Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials	4
Bread preparation by partial replacement of wheat by germinated sorghum	4
Development and characterization of a novel multifunctional film based on wheat filter flour incorporated with carvacrol: Antibacterial, antifungal, and insecticidal potentials	4
Microstructural and chemical properties of gari and eba: Food products from cassava (Manihot esculenta Cranz)	4
The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit	4
The effects of time and relative humidity on dry-aged beef: Traditional versus special bag	3
Quality changes in high pressure processed tan mutton during storage	3
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance	3
Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage	3
Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish	3
The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpa L.)	3
Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy	3
Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate	3
Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds	3
Development of technology for producing wheat bread enriched with soy ingredient	3
Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies	3
Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii	3
Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: Effect on probiotic survival and yoghurt quality attributes	3
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ	3
Extraction and characterization of arabinoxylans obtained from nixtamalized brewers’ spent grains	3
Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds	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	3
Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix	3
Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating	3
Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots	3
Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour	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
Effects of barley seedling powder on rheological properties of dough and quality of steamed bread	3
Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce	3
Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage	3
Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat	3
Experimental investigation and statistical validation of mathematical models for hot air drying traits of carrot	3
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing	3
Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice	3
Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion	2
Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption	2
Gels of carrageenan-caprine whey protein concentrate: A physicochemical study	2
Effect of different fibre addition on cookie dough and texture	2
Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillu	2
Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties	2
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy	2
Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation	2
Comparison of modelling approaches for the prediction of kinetic growth parameters of Pseudomonas spp. in oyster mushroom (Pleurotus ostreatus)	2
Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product	2
Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach	2
Pasteurization of Salmonella spp. in black fungus (Auricularia auricula) powder by radio frequency heating	2
Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder	2
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	2
Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry	2
Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan	2
Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid	2
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse	2
Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing	2
Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets	2
The effects of quinoa and okra incorporation on the quality of diet cake	2
Sonication treatment of pomegranate juice containing Saccharomyces cerevisiae and Byssochlamys fulva: Thermodynamic and predictive modeling after treatment and during shelf life	2
Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection	2
The potential of UVC decontamination to prolong shelf-life of par-baked bread	2
The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat	2
Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)	2
Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita)	2
Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage	2

Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	2
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets	2
Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot	2
Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits	2
Enhanced H2S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage	2
Instant rice-based composite pasta requiring no cooking	2
Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage	2
Pulsed Ultraviolet Light Decontamination of Meat Conveyor Surfaces	2
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread	2