International Journal of Food Properties

Article	Citations
Antioxidant-rich natural fruit and vegetable products and human health	157
Antioxidant, phytochemical, and therapeutic properties of medicinal plants: a review	68
Traditional and innovative approaches for the extraction of bioactive compounds	60
A review on selected pharmacological activities of Curcuma longa L.	57
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	51
E-nose coupled with an artificial neural network to detection of fraud in pure and industrial fruit juices	46
Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review	46
RETRACTED ARTICLE: Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases	40
Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review	38
Recent approaches for utilization of food components as nano-encapsulation: a review	37
Microencapsulation of roselle (Hibiscus sabdariffaL.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dri	36
Rice grain quality parameters and determination tools: a review on the current developments and future prospects	36
Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods	36
Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides	33
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	31
Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms	30
Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review	28
Anticancer, antioxidant, ameliorative and therapeutic properties of kaempferol	27
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	26
Biosynthesis of silver nanoparticles using Tamarix articulata leaf extract: an effective approach for attenuation of oxidative stress mediated diseases	24
Bioactive profile and functional food applications of banana in food sectors and health: a review	23
Nutritional, biological, and therapeutic properties of black garlic: a critical review	21
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review	21
Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process	20
Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee	20

Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean	20
Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage	20
Weight and volume estimation of single and occluded tomatoes using machine vision	20
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality	20
Improved properties of corn starch-based bio-nanocomposite film with different types of plasticizers reinforced by nanocrystalline cellulose	20
Physicochemical and pasting properties of flour and starch from two new cassava accessions	19
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	19
COVID-19 and Fast Foods Consumption: a Review	19
Nutritional composition, polyphenolic compounds and biological activities of marula fruit ( Sclerocarya birrea ) with its potential food applications: a review	19
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	18
Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria	18
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	17
Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour	17
Quantitative evaluation of impact damage to apples using NIR hyperspectral imaging	17
Detection of the moldy status of the stored maize kernels using hyperspectral imaging and deep learning algorithms	17
Progress on research and development of goji berry drying: a review	17
Quality of Cuttlefish as Affected by Different Thawing Methods	17
The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen ( Garcinia mangostana L.) peel extract	17
Bio-based smart materials for fish product packaging: a review	17
Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds	16
Food security and agricultural challenges in West-African rural communities: a machine learning analysis	16
Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis	16
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	16
Physico-chemical and functionality of air and spray dried egg powder: implications to improving diets	16
Polyphenol contents of green coffee beans from different regions of Ethiopia	16
Hyperspectral image classification of wolfberry with different geographical origins based on three-dimensional convolutional neural network	15
Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate	15
Machine Vision Approach for Classification of Rice Varieties Using Texture Features	15
A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean )	15
Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps mili	15
Antidiabetic (α-amylase and α-glucosidase) and anti-obesity (lipase) inhibitory activities of edible cassava ( Manihot esculenta Crantz) as measured by in vitro gastroin	15
Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics	15
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	14
Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches	14
Quality of frozen mackerel during storage as processed by different freezing methods	14
Comparison of the physicochemical and functional properties of flour and protein isolate from moringa ( Moringa oleifera Lam.) leaves	14
Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina	14
Exploring the health benefits and utility of carrots and carrot pomace: a systematic review	14
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk	14
In Vitro antioxidant and antibacterial activity of leaf extracts of Measa lanceolata	14
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	14
Probiotic viability as affected by encapsulation materials: recent updates and perspectives	14
Selected quality attributes of paddy rice as affected by storage temperature history	14
Nutritional and functional profile of carob bean ( Ceratonia siliqua ): a comprehensive review	14
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder	13
Study on textural changes and pectin degradation of tarocco blood Orange during storage	13
Millets: sustainable treasure house of bioactive components	13
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	13
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	13
Classification of canola seed varieties based on multi-feature analysis using computer vision approach	13

Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch	13
Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics	13
Analysis of volatile compounds in flesh, peel and seed parts of pumpkin ( Cucurbita maxima ) cultivated in Ethiopia using gas chromatography-mass spectrometry (GC-MS)	12
Partial characterization of probiotic lactic acid bacteria isolated from Chinese dairy products	12
Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( Cicer arietinum	12
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa	12
A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer	12
Analyses of milk fat crystallization and milk fat fractions	12
ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES	12
Food applications of sorghum derived kafirins potentially valuable in celiac disease	12
Plant-derived functional components: prevent from various disorders by regulating the endocrine glands	12
Pigments, ascorbic acid, and total polyphenols content and antioxidant capacities of beet (Beta vulgaris) microgreens during growth	12
Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste	12
Shelf life and quality of tomato ( Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating	12
Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product	12
HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts	11
Composition, enzyme and antioxidant activities of pineapple	11
Industrial applications of kale ( Brassica oleracea var. sabellica ) as a functional ingredient: a review	11
Acute toxicity and repellent activity of essential oil from Atalantia guillauminii Swingle fruits and its main monoterpenes against two stored product insects	11
Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon ( Citrus limon )	11
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties	11
Haricot beans ( Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans	11
Machine vision on the positioning accuracy evaluation of poultry viscera in the automatic evisceration robot system	11
Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing	11
Ease of swallowing potato paste in people with dysphagia: effect of potato variety	11
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	11
Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils	11
Potential industrial and nutritional applications of shrimp by-products: a review	11
Wild bilberry, blackcurrant, and blackberry by-products as a source of nutritional and bioactive compounds	11
Impact of 1-Methylcyclopropene combined with chitosan on postharvest quality of tropical banana ‘Lady Finger’	11
Silymarin: a review on paving the way towards promising pharmacological agent	11
Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials	10
Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins	10
Valorization of chicken slaughterhouse by-products: Production and properties of chicken trachea hydrolysates using commercial proteases	10
Active components and antioxidant activity of thirty-seven varieties of Chinese jujube fruits (Ziziphus jujuba Mill.)	10
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C	10
Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characterist	10
Phytochemical profile and pro-healthy properties of Terminalia chebula : A comprehensive review	10
Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties	10
Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS	10
Potential of Lycium barbarum polysaccharide for the control of glucose and lipid metabolism disorders: a review	10
Role of mycoprotein as a non-meat protein in food security and sustainability: a review	10
Phytochemicals and antioxidant activity of different apple cultivars grown in South Ethiopia: case of the wolayta zone	10
Assessment of integrated freshness index of different varieties of eggs using the visible and near-infrared spectroscopy	10
Physicochemical and functional properties of modified adlay starch ( Coix lacryma-jobi ) by microwave and ozonation	10
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	10
A vision-based method to estimate volume and mass of fruit/vegetable: Case study of sweet potato	10
Study on physicochemical properties of purple waxy wheat starch	10
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	10
Potential of ascorbic acid in human health against different diseases: an updated narrative review	10
Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage	9
Phytochemical profile and pro-healthy properties of berries	9
Effect of grape products on blood pressure: a systematic review and meta-analysis of randomized controlled trials	9
Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins	9
Recent advancements in cross-linked starches for food applications- a review	9
Optimized conditions for extraction, quantification and detection of bioactive compound from Nettle ( Urtica dioica L.) using the deep eutectic solvents, ultra-sonicatio	9
Chromatographic analysis (LC-MS and GC-MS), antioxidant activity, antibacterial activity, total phenol, and total flavonoid determination of Cleome arabica L. growing in	9
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	9
In vitro anti-inflammatory property of a Quercetin-3-O-diglucoside-7-O-glucoside characterized from fresh leaves of Trigonella foenum-graecum L	9
Post-Harvest Quality of Fresh Akabare Chili (Capsicum chinese) as Affected by Hydrocooling, Package Modification and Storage Temperature	9
Recent advances in protein-based nanoparticles and their applications in the delivery of bioactive compounds	9
Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage	9
Bee products consumption and cardiovascular diseases risk factors: a systematic review of interventional studies	9
Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment	9
A survey on nitrate level in vegetables to assess the potential health risks in Iran	9
An Automatic Determining Food Security Status: Machine Learning based Analysis of Household Survey Data	9
Polyphenols, flavonoids, and antioxidant content of honey coupled with chemometric method: geographical origin classification from Amhara region, Ethiopia	9
Isolation and characterization of lactic acid bacteria from Sabah (North Borneo) stingless bees for probiotic and food applications	9
Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract	9
Wheat-based gluten and its association with pathogenesis of celiac disease: a review	9
Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico	9
Phytochemical analysis of Withania somnifera leaf extracts by GC-MS and evaluating antioxidants and antibacterial activities	9
Properties of micro and nano casein capsules used to protect the active components: A review	9
Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process	9
Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review	9
A descriptive sensory evaluation of edible insects in Czechia: do the species and size matter?	9
Nitric oxide alleviates chilling injury in cucumber ( Cucumis sativus L.) fruit by regulating membrane lipid and energy metabolism	8
Quality characteristics of silver carp surimi gels as affected by okara	8
Lemon juice bioactivity in vitro increased with lactic acid fermentation	8
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	8

Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	8
Phenolic compounds and in vitro antioxidant activity of Moringa stenopetala grown in South Ethiopia	8
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential	8
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	8
Geometric Characteristics and Mass-Volume-Area Properties of Haricot Beans (Phaseolus vulgaris L.): Effect of Variety	8
Potential protein phycocyanin: an overview on its properties, extraction, and utilization	8
A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects	8
Chemical composition and antioxidant activity of Jordanian Artemisia judaica L. as affected by different drying methods	8
Nutritional, phytochemicals, and sensory analysis of Lapsi ( Choerospondias axillaris ) fruit leather	8
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	8
Recent updates and perspectives of plasma in food processing: a review	8
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	8
Effects of Inulin Type-Carbohydrates on blood pressure: a systematic review and meta-analysis	7
Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties	7
Physical characteristics of maize grain as influenced by varietal and moisture differences	7
Nutritional and toxicological characteristics of Saccharina latissima , Ulva fenestrata , Ulva intestinalis	7
Antioxidant and cytotoxicity to liver cancer HepG2 cells in vitro of Korarima ( Aframomumcorrorima (Braun) P.C.M. Jansen) seed extracts	7
An updated comprehensive review of the therapeutic properties of Chamomile ( Matricaria chamomilla L.)	7
Relationship of colour with the phytocompounds present in Cornus mas cultivars	7
Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review	7
Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation	7
Texture profile analysis of homogenized meat and plant-based patties	7
Determination of bioactive components in selected varieties of pepper (Capsicum L.)	7
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	7
Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour	7
Intelligent electronic tongue system for the classification of genuine and false honeys	7
Varietal Discrimination of Guava (Psidium Guajava) Leaves Using Multi Features Analysis	7
Pasting, cooking, and digestible properties of Japonica rice with different amylose contents	7
Phytochemical analysis and biological activities of Artemisia vulgaris grown in different altitudes of Nepal	7
Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment	7
Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques	7
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review	7
Chemical fingerprinting, quantification, and antioxidant activity evaluation of Osmanthus fragrans (Thunb.) Lour. Flowers by UPLC-ECD	7
Chrysin a promising anticancer agent: recent perspectives	7
Application of curcumine and its derivatives in the treatment of cardiovascular diseases: a review	7
Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid	7
Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction	7
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	7
Physicochemical characterization of cereal bran cell wall with special reference to its rheological and functional properties	7
Enhanced functionality of fermented whey protein using water kefir	7
Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese mar	7
Anti-tyrosinase and antioxidant activity of proanthocyanidins fromCinnamomum camphora	7
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	7
An overview of the nutritional and therapeutic properties of amaranth	7
Customers’ craft beer repurchase intention: the mediating role of customer satisfaction	7
Development and characterization of symbiotic microcapsules to enhance the viability of probiotic under stressed conditions	7
Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract	7
Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil	7
Liposomes: a promising delivery system for active ingredients in food and nutrition	7
BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS	7
Developing a database for total phenolic content, total flavonoid content, and antioxidant activity of Jordanian crops	7
Yam pectin and textural characteristics: a preliminary study	7
Physical and chemical properties of purple cabbage as affected by drying conditions	7
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	7
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	7
Recent updates and perspectives of fermented healthy super food sauerkraut: a review	6
Bioactive constituents and nutritional composition of Bridelia stipularis L. Blume fruits	6
Health functional properties of unhulled red djulis (Chenopodium formosanum) in anti-aging	6
Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species	6
Utilization of biomaterials to develop the biodegradable food packaging	6
Red meat handlers’ food safety knowledge, attitudes, and practices in the Dhaka megacity of Bangladesh	6
Effectiveness of antioxidant treatments on cytochrome P450 2E1 (CYP2E1) activity after alcohol exposure in humans and in vitro models: A systematic review	6
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	6
Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters	6
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	6
A Study on the Selection Attributes Affecting Pet Food Purchase: After COVID-19 Pandemic	6
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	6
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	6
Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters	6
Visualized pattern recognition optimization for apple mechanical damage by laser relaxation spectroscopy	6
Profiling and characterization of oat cultivars (Avena sativa L.) with respect to bioactive compounds, pesticide residues and mycotoxin	6
Effect of protein-based nanoencapsulation on viability of probiotic bacteria under hostile conditions	6
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	6
Comparison of volatile compounds and fatty acids of jujubes ( Ziziphus jujuba mill.) before and after blackening process	6
Amino acid profile and safety assessment of infant formula available in local market, Pakistan	6
Asiatic acid: a review on its polypharmacological properties and therapeutic potential against various Maladies	6
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	6
Structural, pasting and sensory properties of rice from main and ratoon crops	6
Effect of AHL-lactonase and nisin on microbiological, chemical and sensory quality of vacuum packaged sturgeon storage at 4ºC	6
Anticancer perspectives of genistein: a comprehensive review	6
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours	6
Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet	6
Freshness of deep frozen mackerel and croaker during long-term storage	6
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders	6
Mechanical properties and microstructure of Fuji apple peel and pulp	6
Machine learning approach for classification of mangifera indica leaves using digital image analysis	6
Structural characteristics of collagen from cuttlefish skin waste extracted at optimized conditions	6
Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation	6
Dynamic changes of differential metabolites and key metabolic pathways of Gastrodia elata Blume during fermentation	6
Phenolic extracts from colored-walnut pellicles: antioxidant efficiency in walnut oil preservation	6
Volatile compounds in two varieties of teff (Eragrostis tef (Zuccagni) Trotter) cultivated in Ethiopia by gas chromatography-mass spectrometry	5
Structure and functional properties of sunflower seed protein as affected by enzymatic hydrolysis combined with macroporous resin adsorption decolorization	5
Investigation of mecA- and mecC-positive Staphylococcus aureus from raw milk and traditional artisanal dairy foods	5
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages	5
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	5