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	282
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	114
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	105
Computational evaluation of soy-derived isoflavones, polyamines, and anthocyanins as multi-target modulators in anti-aging pathways	97
Dietary phytochemicals beneficial to obesity and cancer management: a review	96
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	90
Characteristics and comprehensive evaluation of heavy metal concentrations in wild and cultivated morel mushrooms	75
Impact characteristics and damage mechanisms of Fritillaria ussuriensis Maxim in drum ‎screening	74
Quality attributes of paddy rice as affected by frozen storage	68
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	62
Effect of drying techniques and solvent extraction on nutritional and functional properties of Ziziphus mauritiana fruit powder	62
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	56
Beyond thickening: Aloe vera gel as a soft-textured hydrocolloid with high water absorption for tailored food design	55
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	51
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	51
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	50
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	50
Food applications of sorghum derived kafirins potentially valuable in celiac disease	48
Effect of loading speed on tensile texture of apple peels	48
Geographical variation in metabolites of red pepper ( Capsicum annuum L.) from Korean cultivation regions revealed by 1	48
Evaluation of the biochemical and nutritional profiles of Solanum aethiopicum L. subsp Kumba fruits: implications for diet and health	47
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	47
Structural, chemical, and functional properties in breadfruit ( Artocarpus altilis ) flour induced by single and combined heat-moisture and lactic acid f	47
Nutritional profiling and sensory attributes of sesame seed-enriched bars	45
Quality attributes of different marinated oven-grilled pork neck meat	45

Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	44
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	43
Potential of high-pressure homogenization (HPH) in the development of functional foods	41
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects	40
Effects of different coating formulations on the quality and shelf life of lettuce ( Lactuca sativa L.)	39
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	39
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	38
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	38
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective	38
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	37
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	36
Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia	35
Ultrasonic and microwave technologies are promising for decrystallizing bioactive-rich honey: effect on particle size, sugar and phenolic profiles of honey from different geographical origins in Jorda	35
Optimization of supercritical CO 2 fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan	34
Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh	33
Bioactive compounds, minerals and antioxidants of edible flowers of peach and apple	32
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	32
Optimizing shelf life and postharvest quality of bell pepper through the application of edible coating	32
Impact of different extraction methodologies on the physical, structural and thermal properties of lecithin-sesame oil-based nanoliposomes containing citron peel essential oils	32
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)	31
Influence of nano-edible coating, packaging, and storage temperature on physicochemical and antioxidant properties of Auricularia auricula-judae (Bull).	31
Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models	30
FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles	30
Bioactive profile and functional food applications of banana in food sectors and health: a review	29
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation	29
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	28
Correction	27
Physicochemical stability of theabrownins-polysaccharide complexes under different environments and additives	27
SpikeVision: classification of wheat varieties using machine vision	27
Natural molecules as promising players against diabetic peripheral neuropathy: an emerging nutraceutical approach	26
Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.)	26
Chemical variability in essential oil and soil elements of Salvia cilicica Boiss. & Kotschy populations in Türkiye	26
Comparative analysis of physicochemical, microbiological, and sensory characteristics in discolored and normal red pepper ( Capsicum annuum L.) powder	26
Advances in Alzheimer’s disease therapeutics: biochemistry, exploring bioactive compounds and novel approaches	25
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model	25
Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination	25
UHPLC-MS/MS profiling and antibacterial activity of hydrolysed and native flavonoids from Crocus sativus stamens	25
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening	25
Effect of the ripening stage on the mechanical, acoustics, and food oral processing properties of apples	24
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	24
Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile	24
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview	24
Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system	23
Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute	23
Metabolomics analysis as a tool to study the mechanism of taste formation in Mengding yellow bud	23
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders	22
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	22
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates	22
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	22
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	22

Liposomes: a promising delivery system for active ingredients in food and nutrition	22
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	22
VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects	22
Dielectric properties of in-shell and shelled sunflower seeds ( Helianthus annuus L.) and pine nuts ( Pinus pinea	22
Improve the authentication of agricultural food supply chain using Permutations Supersonic Ligero Elliptic Signature Algorithm	22
Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples	21
Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)	21
Effect of mechanical and friction properties of coconut peel on processing and manufacturing processes	21
RETRACTED ARTICLE: Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades	21
Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate	20
Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification	20
Edible insects exert a high potential renal acid load to the human kidneys	20
Integrated structural and molecular characterization reveals multifunctional bioactivities of abalone-derived peptides	19
Bioinformatics findings reveal the pharmacological properties of ferulic acid treating traumatic brain injury via targeting of ferroptosis	19
Enhanced pixel-level detection of food regions using a self-attention mechanism	19
Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Are	19
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato	19
Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model	18
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	18
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial	18
Encapsulation of ethanolic mangosteen ( Garcinia mangostana L.) rind extract in solid lipid nanoparticles (SLNs) based on palm stearin: study the effect	18
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches	18
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer	18
Assessment of microbial profile and microbiological safety of araucana (mapuche) eggs and white shell eggs	18
Mechanical properties of crisp pear peel and flesh as affect by storage temperature	18
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties	18
Phytochemical composition and biological activities of extracts from Astragalus membranaceus arieal parts	18
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation	18
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images	17
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment	17
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	17
Millets: sustainable treasure house of bioactive components	17
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh	17
Prolonging the shelf life of “Sfogliatella Riccia” using modified atmosphere packaging	17
Dropping impact experiment of crisp pears and contact pressure analysis	17
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis	17
Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures	17
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters	17
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections	16
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior	16
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	16
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	16
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	16
Impact of alkaline-assisted washing on the purity and functional properties of tamarind seed xyloglucan powder compared with the conventional alcohol-precipitation method	16
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	16
Effects of herbal broth on fermentation characteristics, metabolomic profiles, and microbial community of kimchi during storage	16
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source	16
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial	15
Metabolomic insights into the aging process of Citrus reticulata cv. ‘Dahongpao’ peel	15
Entrapment of Rhizopus oligosporus conidiospores in silica-gel microbeads for stability in exo-inulinase production	15
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)	15
Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains	15
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	15
Biochemical composition, antioxidant capacity, and mineral content of hazelnut leaves	14
Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties	14
Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality	14
Phytochemicals constituents, antioxidant activities and cytotoxicity assays of few wild edible fruits of North-East India	14
Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage	14
Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice	14
Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils	14
Phytochemical analysis and biological activities of Artemisia vulgaris grown in different altitudes of Nepal	14
Contact toxicity and repellent activity of essential oils from Alpinia zerumbet cv. ‘Variegata’ against stored product insects	14
RETRACTED ARTICLE: Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage	14
Impact of extraction techniques and process optimization on antioxidant and antibacterial potential of Kalanchoe pinnata leaf extract	14
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	14
Supplemental white LED lighting enhances strawberry fruit quality and physicochemical properties under tropical climate conditions	14
Functional properties and application of salted duck egg white powder as a natural foaming agent in foam-mat dried sukiyaki sauce	13
Isomerization of lactose streams catalyzed by MgO/SiO 2	13
Quality attributes of alkalized dark chocolate from Forastero cocoa nibs	13
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	13
Anticancer and apoptosis inducing potential of quercetin against a wide range of human malignancies	13
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review	13
Development and characterization of noodles from pregelatinized white kidney bean starch prepared by drum drying technology with guar gum integration	13
Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans	13
Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour	13
In vitro evaluation of spray and freeze-dried bovine colostrum powder and their effects on the nutritional and functional properties	13
Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties	13
Rapid screening of antioxidant activities components from yacon (Smallanthus sonchifolius Poepp. and Endl.) leaves by variable selection based on weight analysis	13
Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid	13
Fractional extraction of phenolics from seedless chestnut rose fruit: effects of solvent polarity on polyphenol composition and in vitro bioactivities	13

A ntimicrobial activity and phytochemical profile of Rumex nervosus extracts	12
A holistic approach to understand flavor formation and loss during milk protein concentrate production: impact of processing on volatile and fatty acid profile	12
Changes in the quality and antioxidant capacity of Msalais during storage	12
Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil	11
Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature	11
Color and antioxidant stability of foam-mat and conventional-dried red and purple roselle ( Hibiscus sabdariffa L.) calyces’ powder at different temperat	11
Recognition and localization of freshwater fish heads and tails based on lightweight neural networks	11
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential	11
Quality characteristics of Swedish black caviar from live sturgeons ( Acipenser baerii ): a comparison of hot-water and pH-adjusted cold-water post-harve	11
Hyperspectral imaging combined with machine and deep learning for non-destructive detection of defective red pepper ( capsicum annuum L.) powder adultera	11
A smartphone application integrating deep learning and OpenCV for rapid, non-destructive grade assessment of Paeoniae Radix Alba slices	11
Evaluation of morphological diversity, nutritional potential, and techno-functional properties of improved soybean ( Glycine max (L.) Merr.) accessions a	11
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries	11
Synergistic effect of high pressure processing and lactic acid bacteria on freshness keeping of channel catfish ( Ictalurus punctatus ) fillets as sashim	11
Deciphering the anti-constipation characteristics of palm dates ( Phoenix dactylifera ): a review	11
In vitro antioxidant and in silico enzyme inhibition studies of Carissa carandas Linn.: potential ingredient for nutraceutical development	11
Roselle-mediated green synthesis optimization and characterization	11
Curcumin: structure, pharmacokinetics, extraction-purification, and multi-target cardioprotection against myocardial ischemia-reperfusion injury	10
Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain	10
Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis	10
Comparison of phytochemicals and antioxidant activities of onion ( Allium cepa L.) bulbs, onion leaves, and green onion ( Allium f	10
Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters	10
Effect of sloe berry ( Prunus spinosa L.) powder addition on physicochemical, rheological, antioxidant, and sensory properties of stirred yoghurt: a mult	10
Bio valorization and industrial applications of ginger waste: a review	10
Visualized pattern recognition optimization for apple mechanical damage by laser relaxation spectroscopy	10
Elite Zingiber extracts as potential free radical scavengers and radioprotectors	10
Amino acid profile, peptide size distribution, antioxidant effect, and enzyme inhibitory activities of fava bean ( Vicia fava ) protein hydrolyzates	10
Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic	10
Antioxidant, antimicrobial, and antibiofilm properties of essential oils extracted from Dialium guineense	10
Impact of liquid nitrogen ultra-freezing on the antioxidant profile of yellow passion fruit ( Passiflora edulis ) pulp	10
Vitamin B complex, amino acid profile and bioactive properties of newly developed rye variants	9
Potential stabilization effect of native and modified anchote ( Coccinia abyssinica ) starches in tomato sauce	9
Chemical profiling and in-vitro α-amylase inhibitory activity of Sesbania sesban and Sesbania grandiflora s	9
Oat beta-glucan: health benefits and quantification methods	9
Chrysin a promising anticancer agent: recent perspectives	9
A review on extraction technique and immune-boosting properties of Moringa oleifera Lam	9
Comparative analysis of phytochemical compounds, antioxidant potential, and in vitro antibacterial activity of Zahidi date parts from Pakistan	9
Utilization of biomaterials to develop the biodegradable food packaging	9
Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms	9
Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review	9
Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species	9
Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition	9
Profile of taste-related compounds and bioactivity of split gill mushroom ( Schizophyllum commune ) as affected by blanching and drying	9
Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein	9
Sodium nitrite (NaNO 2 ) regulating myoglobin-mediated lipid oxidation in washed bovine mince	8
Prevalence and determinants of folic acid uptake among women of childbearing age in the Ho municipality of the volta region of Ghana	8
Effect of inulin incorporation on physicochemical properties of heat-moisture treated wheat starch and noodle quality	8
Intelligent electronic tongue system for the classification of genuine and false honeys	8
Integrated assessment of phytochemicals, Antilipase, hemoglobin antiglycation, antihyperglycemic, antifungal and antibacterial properties of vetiveria zizanioides (L.) N	8
Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese	8
Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages	8
Characteristics of nanocomposite film based on elephant foot-yam starch ( Amorphophallus paeoniifolius ) with different nanocrystalline cellulose concentration	8
Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)	8
Kombucha tea as a functional beverage: biotechnological evaluation, sensory characterization and in vitro bioaccessibility of aronia-enriched formulations	8
Oxidation of sesbania gum using an octenyl succinate-esterified composite	8
Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu	8
Role of sodium tripolyphosphate and sugarcane molasses in regulating the structure and techno-functional properties of egg white protein	8
Nutraceutical properties and secondary metabolites of quinoa ( Chenopodium quinoa Willd.): a review	8
Phytochemical analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal	8
Recent updates and perspectives of fermented healthy super food sauerkraut: a review	8
Aroma compounds, fatty acids and phenolics detection: comparative evaluation of two varieties of cherry laurel fruits	7
Structural and functional improvement of hazelnut protein using choline chloride–ethylene glycol	7
Production of the exopolysaccharide from Lactiplantibacillus plantarum YT013 under different growth conditions: optimum parameters and mathematical analysis	7
Effects of thermal versus non-thermal microbial decontamination treatments on quality and bacterial community in prepared deboned chicken feet: a PacBio SMRT sequencing-assisted comparison	7
Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree	7
Phytochemical properties and in-vitro cytotoxicity, genotoxicity and mutagenicity assessment of ethanolic and aqueous extracts of Argyrolobium roseum (Camb.)	7
Physicochemical, antioxidant, and texture characteristics of enzymatically treated apios ( Apios americana ) for the elderly	7
Microbial profiling of goat milk kefir and kefir grains by dual-marker amplicon sequencing (16S rRNA and ITS)	7
Essential oils profiles in Melicope pteleifolia and Melicope patulinervia and their insecticidal activities against two storage insect spe	7
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review	7
Small molecules putative structure elucidation in endemic Colombian fruits: CFM-ID approach	7
Advances in phytochemistry, pharmacology, and sustainable utilization of orange peels	7
Characterization of the dietary value of four varieties of quinoa ( Chenopodium quinoa Willd) grown in a semi-arid region	7
Effects of cryoprotectants on freeze–thaw stability and quality attributes of salted kimchi cabbage for kimchi processing during frozen storage	7
Ultra-high pressure assisted extraction of water-soluble polysaccharides from Moringa oleifera seed husks and their antioxidant activities	7
Anti-HMG-CoA reductase, antioxidant, anti-urease potentials, and anti-leukemia properties of 4-Butylresorcinol as a potential treatment for hypercholesterolemia	7
Physical and mechanical properties of peanut kernel from four cultivars grown in Ecuador	7
Corn harvesting time based on growth curve and antioxidant enzyme activity	7
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality	7
Enhancing Qotcho fermentation process utilizing lactic acid bacteria inoculum: microbial kinetics and metabolism	7
Acoustic properties and low strain rate behavior of different types of chocolate	6
Machine learning approach for classification of mangifera indica leaves using digital image analysis	6
Varietal Discrimination of Guava (Psidium Guajava) Leaves Using Multi Features Analysis	6
Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd	6
Role of mycoprotein as a non-meat protein in food security and sustainability: a review	6
Potential industrial and nutritional applications of shrimp by-products: a review	6
Valorization of the phytochemical profile, nutritional composition, and therapeutic potentials of garlic peel: a concurrent review	6
Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste	6
Potent anti-glioblastoma effect of 4-methylthio-3-butenyl isothiocyanate from Raphanus sativus and antioxidant activity	6
Recent technological approaches for halal authentication of food products	6
Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters	6
Effects of processing methods on the nutritional, antinutritional and sensory properties of multigrain composite flours formulated from Sorghum bicolor (	6
Effect of fat replacer on physicochemical, sensorial and rheological properties of low-fat mozzarella cheese	6
Self-heating packaging: a review on reaction kinetics, material optimization, and thermal safety	6
Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes	6