International Journal of Food Properties

Article	Citations
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	122
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	87
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	79
Fungal analysis and mineral composition of sorghum bicolor	63
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork	61
Quality attributes of paddy rice as affected by frozen storage	50
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	48
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	44
Dietary phytochemicals beneficial to obesity and cancer management: a review	44
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	44
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	43
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	42
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	38
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	37
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	35
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	30
Quality attributes of different marinated oven-grilled pork neck meat	30
Nutritional profiling and sensory attributes of sesame seed-enriched bars	29
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	29
Effect of loading speed on tensile texture of apple peels	28
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	28
Food applications of sorghum derived kafirins potentially valuable in celiac disease	27
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	26
Bio-based smart materials for fish product packaging: a review	25
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	25

Potential of high-pressure homogenization (HPH) in the development of functional foods	25
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	25
Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models	24
Optimization of supercritical CO 2 fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan	24
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	24
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	23
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective	22
Bioactive compounds, minerals and antioxidants of edible flowers of peach and apple	22
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	21
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	21
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C	21
Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh	20
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	20
Bioactive profile and functional food applications of banana in food sectors and health: a review	20
Natural preservative properties of raisins in restructured goat meat (chevon) jerky	19
Thermal properties of lentil and chickpea in relation to radio frequency heat treatment	19
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	19
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	19
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects	19
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)	19
Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia	19
FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles	19
Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants	18
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation	18
Correction	18
Natural molecules as promising players against diabetic peripheral neuropathy: an emerging nutraceutical approach	18
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	18
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	18
Advances in Alzheimer’s disease therapeutics: biochemistry, exploring bioactive compounds and novel approaches	18
Chemical variability in essential oil and soil elements of Salvia cilicica Boiss. & Kotschy populations in Türkiye	17
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	17
Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.)	17
Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination	17
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening	17
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model	17
Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system	16
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview	16
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	16
Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption	16
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	16
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	15
Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile	15
VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects	15
Study on textural changes and pectin degradation of tarocco blood Orange during storage	15
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	15
Dielectric properties of in-shell and shelled sunflower seeds ( Helianthus annuus L.) and pine nuts ( Pinus pinea L.) at different tempera	15
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders	14
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	14
Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Aresch.) from different origins by	14
Inflammatory factor expression in HaCaT cells and melanin synthesis in melanocytes: Effects of Ganoderma lucidum fermentation broth containing Chinese medicine	14

Bioinformatics findings reveal the pharmacological properties of ferulic acid treating traumatic brain injury via targeting of ferroptosis	14
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	14
Liposomes: a promising delivery system for active ingredients in food and nutrition	14
RETRACTED ARTICLE: Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades	14
Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model	14
Edible insects exert a high potential renal acid load to the human kidneys	14
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	14
Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate	14
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates	14
Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples	14
Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification	13
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties	13
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer	13
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder	13
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	13
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	13
Mechanical properties of crisp pear peel and flesh as affect by storage temperature	13
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	13
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato	13
Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)	13
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches	13
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	12
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation	12
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial	12
Millets: sustainable treasure house of bioactive components	12
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh	12
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis	12
Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses	12
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	12
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation	12
Dropping impact experiment of crisp pears and contact pressure analysis	12
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters	12
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages	12
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment	12
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images	11
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source	11
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections	11
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	11
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	11
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)	11
Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder	11
RETRACTED ARTICLE: Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle	11
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars	11
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	11
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	11
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	11
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior	11
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	11
Phytochemical profile and pro-healthy properties of berries	11
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	10
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial	10
A HPLC-ESI-Q-ToF-MS Method for the Analysis of Monomer Constituents in PHGG, Gum Arabic And Psyllium Husk Prebiotic Dietary Fibre Supplements	10
Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils	10
Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage	10
Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans	10
Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage	10
Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality	10
Antioxidant and cytotoxicity to liver cancer HepG2 cells in vitro of Korarima ( Aframomumcorrorima (Braun) P.C.M. Jansen) seed extracts	10
Prevalence of Listeria monocytogenes in ready-to-eat foods, and growth boundary modeling of the selected strains in broth as a function of temperature, salt and nisin	10
Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties	10
Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties	10
Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice	10
Correction	10
Contact toxicity and repellent activity of essential oils from Alpinia zerumbet cv. ‘Variegata’ against stored product insects	10
Phytochemicals constituents, antioxidant activities and cytotoxicity assays of few wild edible fruits of North-East India	10
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review	10
Impact of extraction techniques and process optimization on antioxidant and antibacterial potential of Kalanchoe pinnata leaf extract	10
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical	9
Nutritional, phytochemicals, and sensory analysis of Lapsi ( Choerospondias axillaris ) fruit leather	9
Anticancer and apoptosis inducing potential of quercetin against a wide range of human malignancies	9
Recognition and localization of freshwater fish heads and tails based on lightweight neural networks	9
Shelf life and quality of tomato ( Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating	9
Fractional extraction of phenolics from seedless chestnut rose fruit: effects of solvent polarity on polyphenol composition and in vitro bioactivities	9
Rapid screening of antioxidant activities components from yacon (Smallanthus sonchifolius Poepp. and Endl.) leaves by variable selection based on weight analysis	9
Phytochemical analysis and biological activities of Artemisia vulgaris grown in different altitudes of Nepal	9
Structural characterization and antioxidant activities of polysaccharides from Angelica dahurica as extracted by optimized ultrasonic-assisted method	9
Study on grading of Xiaoqu Baijiu based on in-situ untargeted detection of electrochemical measurements	9
Elite Zingiber extracts as potential free radical scavengers and radioprotectors	9
In vitro evaluation of spray and freeze-dried bovine colostrum powder and their effects on the nutritional and functional properties	9
Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour	9

Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics	9
Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid	9
Determination of the peak force of a potato tuber at the rod collision by means of finite element analysis	9
In vitro antioxidant and in silico enzyme inhibition studies of Carissa carandas Linn.: potential ingredient for nutraceutical development	9
Changes in the quality and antioxidant capacity of Msalais during storage	9
Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters	8
Deciphering the anti-constipation characteristics of palm dates ( Phoenix dactylifera ): a review	8
Bio valorization and industrial applications of ginger waste: a review	8
Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil	8
Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis	8
A review on the effects of vitamin D attenuating ischemia reperfusion injuries	8
Amino acid profile, peptide size distribution, antioxidant effect, and enzyme inhibitory activities of fava bean ( Vicia fava ) protein hydrolyzates	8
Phenolic compounds and biological activities of different organs from aerial part of Nitraria retusa ( Forssk.) Asch.: effects of solvents	8
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential	8
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk	8
Visualized pattern recognition optimization for apple mechanical damage by laser relaxation spectroscopy	8
Stability of Ceylon spinach ( Basella alba L.) seed protein extract and its effect on the microbiological, chemical and sensory quality of sturgeon fillets stored at 4 °	8
Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature	8
Polyphenols, flavonoids, and antioxidant content of honey coupled with chemometric method: geographical origin classification from Amhara region, Ethiopia	8
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries	8
Red meat handlers’ food safety knowledge, attitudes, and practices in the Dhaka megacity of Bangladesh	8
Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms	8
Potential of Lycium barbarum polysaccharide for the control of glucose and lipid metabolism disorders: a review	8
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	7
Prevalence and determinants of folic acid uptake among women of childbearing age in the Ho municipality of the volta region of Ghana	7
Antioxidant, antimicrobial, and antibiofilm properties of essential oils extracted from Dialium guineense	7
Comparative analysis of phytochemical compounds, antioxidant potential, and in vitro antibacterial activity of Zahidi date parts from Pakistan	7
Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic	7
Chrysin a promising anticancer agent: recent perspectives	7
Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)	7
Phytochemical properties and in-vitro cytotoxicity, genotoxicity and mutagenicity assessment of ethanolic and aqueous extracts of Argyrolobium roseum (Camb.)	7
Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages	7
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours	7
Intelligent electronic tongue system for the classification of genuine and false honeys	7
Utilization of biomaterials to develop the biodegradable food packaging	7
Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis	7
Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein	7
Potential stabilization effect of native and modified anchote ( Coccinia abyssinica ) starches in tomato sauce	7
Characteristics of nanocomposite film based on elephant foot-yam starch ( Amorphophallus paeoniifolius ) with different nanocrystalline cellulose concentration	7
Nutraceutical properties and secondary metabolites of quinoa ( Chenopodium quinoa Willd.): a review	7
A review on extraction technique and immune-boosting properties of Moringa oleifera Lam	7
Vitamin B complex, amino acid profile and bioactive properties of newly developed rye variants	7
Profile of taste-related compounds and bioactivity of split gill mushroom ( Schizophyllum commune ) as affected by blanching and drying	7
Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review	7
Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition	7
Chemical profiling and in-vitro α-amylase inhibitory activity of Sesbania sesban and Sesbania grandiflora s	7
Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese	7
Sodium nitrite (NaNO 2 ) regulating myoglobin-mediated lipid oxidation in washed bovine mince	7
Phytochemical analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal	7
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa	6
Yam pectin and textural characteristics: a preliminary study	6
Essential oils profiles in Melicope pteleifolia and Melicope patulinervia and their insecticidal activities against two storage insect spe	6
Anti-HMG-CoA reductase, antioxidant, anti-urease potentials, and anti-leukemia properties of 4-Butylresorcinol as a potential treatment for hypercholesterolemia	6
Recent updates and perspectives of fermented healthy super food sauerkraut: a review	6
Integrated assessment of phytochemicals, Antilipase, hemoglobin antiglycation, antihyperglycemic, antifungal and antibacterial properties of vetiveria zizanioides (L.) N	6
Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characterist	6
Production of the exopolysaccharide from Lactiplantibacillus plantarum YT013 under different growth conditions: optimum parameters and mathematical analysis	6
Enhancing Qotcho fermentation process utilizing lactic acid bacteria inoculum: microbial kinetics and metabolism	6
Study on visual localization and evaluation of automatic freshwater fish cutting system based on deep learning framework	6
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality	6
Small molecules putative structure elucidation in endemic Colombian fruits: CFM-ID approach	6
Corn harvesting time based on growth curve and antioxidant enzyme activity	6
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review	6
Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage	6
Ultra-high pressure assisted extraction of water-soluble polysaccharides from Moringa oleifera seed husks and their antioxidant activities	6
Physicochemical, antioxidant, and texture characteristics of enzymatically treated apios ( Apios americana ) for the elderly	6
Inhibitory effect of Sparassis latifolia polysaccharides on cariogenic bacteria as studied in-vitro simulated oral processing	6
Oxidation of sesbania gum using an octenyl succinate-esterified composite	6
Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree	6
Potent anti-glioblastoma effect of 4-methylthio-3-butenyl isothiocyanate from Raphanus sativus and antioxidant activity	5
An overview of the nutritional and therapeutic properties of amaranth	5
Inactivation of Lactobacillus brevis cells and Bacillus cereus spores as influenced by pressure, shear, thermal, and valve geometry	5
Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter	5
Acoustic properties and low strain rate behavior of different types of chocolate	5
Calibration of contact parameters of fresh-eating jujube based on discrete element method: Yuancui jujube in brittle ripe stage	5
Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters	5
Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh	5
Analysis of volatile compounds in flesh, peel and seed parts of pumpkin ( Cucurbita maxima ) cultivated in Ethiopia using gas chromatography-mass spectrometry (GC-MS)	5
Traditional and innovative approaches for the extraction of bioactive compounds	5
Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis	5
Anticancer, antioxidant, ameliorative and therapeutic properties of kaempferol	5
Characterization of an effective drug carrier system for improved oxidative and thermal stability of essential fatty acids: a review	5
Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments	5
Valorization of the phytochemical profile, nutritional composition, and therapeutic potentials of garlic peel: a concurrent review	5
Varietal Discrimination of Guava (Psidium Guajava) Leaves Using Multi Features Analysis	5
Potential renal acid load of non-dairy plant-based milk alternatives	5
Dietary guidelines to boost immunity during pre and post covid-19 conditions	5
Nutritional composition, polyphenolic compounds and biological activities of marula fruit ( Sclerocarya birrea ) with its potential food applications: a review	5
Customers’ craft beer repurchase intention: the mediating role of customer satisfaction	5
Evaporation kinetics and quality attributes of grape juice concentrate as affected by microwave and vacuum processing	5
Potential industrial and nutritional applications of shrimp by-products: a review	5
Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste	5
Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd	5
Machine learning approach for classification of mangifera indica leaves using digital image analysis	5
Effect of frying oil stability over repeated reuse cycles on the quality and safety of deep-fried Nile tilapia fish ( Oreochromis niloticus ): a response surface modelin	5