International Journal of Food Properties

Article	Citations
Fungal analysis and mineral composition of sorghum bicolor	192
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	129
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	106
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork	87
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	74
Characteristics and comprehensive evaluation of heavy metal concentrations in wild and cultivated morel mushrooms	73
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	66
Dietary phytochemicals beneficial to obesity and cancer management: a review	63
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	56
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	56
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	56
Quality attributes of paddy rice as affected by frozen storage	55
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	53
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	49
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	48
Effect of loading speed on tensile texture of apple peels	46
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	44
Quality attributes of different marinated oven-grilled pork neck meat	41
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	40
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	39
Food applications of sorghum derived kafirins potentially valuable in celiac disease	38
Potential of high-pressure homogenization (HPH) in the development of functional foods	37
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	37
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	36
Geographical variation in metabolites of red pepper ( Capsicum annuum L.) from Korean cultivation regions revealed by 1 H NMR	36

Nutritional profiling and sensory attributes of sesame seed-enriched bars	35
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	35
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	33
Bio-based smart materials for fish product packaging: a review	32
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects	32
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	32
Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia	31
Impact of different extraction methodologies on the physical, structural and thermal properties of lecithin-sesame oil-based nanoliposomes containing citron peel essential oils	31
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective	31
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	30
FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles	30
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	30
Thermal properties of lentil and chickpea in relation to radio frequency heat treatment	28
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	28
Optimization of supercritical CO 2 fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan	28
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	28
Bioactive profile and functional food applications of banana in food sectors and health: a review	27
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)	27
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	27
Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh	27
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	26
Bioactive compounds, minerals and antioxidants of edible flowers of peach and apple	26
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	26
Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models	26
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C	26
Natural preservative properties of raisins in restructured goat meat (chevon) jerky	25
Correction	25
Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination	24
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	24
Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.)	24
Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants	24
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview	24
Chemical variability in essential oil and soil elements of Salvia cilicica Boiss. & Kotschy populations in Türkiye	23
UHPLC-MS/MS profiling and antibacterial activity of hydrolysed and native flavonoids from Crocus sativus stamens	23
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	22
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	22
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening	22
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	22
Comparative analysis of physicochemical, microbiological, and sensory characteristics in discolored and normal red pepper ( Capsicum annuum L.) powder	22
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model	22
Effect of the ripening stage on the mechanical, acoustics, and food oral processing properties of apples	21
Advances in Alzheimer’s disease therapeutics: biochemistry, exploring bioactive compounds and novel approaches	21
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation	21
Natural molecules as promising players against diabetic peripheral neuropathy: an emerging nutraceutical approach	21
Dielectric properties of in-shell and shelled sunflower seeds ( Helianthus annuus L.) and pine nuts ( Pinus pinea L.) at different tempera	20
Liposomes: a promising delivery system for active ingredients in food and nutrition	20
Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute	20
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders	20
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	20
Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system	20

Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	20
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	20
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	20
VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects	19
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	19
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	19
Study on textural changes and pectin degradation of tarocco blood Orange during storage	19
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	19
Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile	19
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates	18
Bioinformatics findings reveal the pharmacological properties of ferulic acid treating traumatic brain injury via targeting of ferroptosis	18
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties	18
Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Aresch.) from different origins by	18
Edible insects exert a high potential renal acid load to the human kidneys	18
Enhanced pixel-level detection of food regions using a self-attention mechanism	18
Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model	18
Inflammatory factor expression in HaCaT cells and melanin synthesis in melanocytes: Effects of Ganoderma lucidum fermentation broth containing Chinese medicine	18
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer	18
Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification	18
RETRACTED ARTICLE: Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades	18
Effect of mechanical and friction properties of coconut peel on processing and manufacturing processes	18
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	17
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	17
Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)	17
Mechanical properties of crisp pear peel and flesh as affect by storage temperature	17
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis	17
Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate	17
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato	17
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder	17
Dropping impact experiment of crisp pears and contact pressure analysis	17
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches	17
Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples	17
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	17
Assessment of microbial profile and microbiological safety of araucana (mapuche) eggs and white shell eggs	16
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh	16
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	16
Millets: sustainable treasure house of bioactive components	16
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment	16
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial	16
Phytochemical composition and biological activities of extracts from Astragalus membranaceus arieal parts	16
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	16
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	16
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages	15
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images	15
Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures	15
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	15
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation	15
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters	15
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation	15
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	14
Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality	14
Phytochemical profile and pro-healthy properties of berries	14
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections	14
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)	14
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	14
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior	14
Correction	14
Metabolomic insights into the aging process of Citrus reticulata cv. ‘Dahongpao’ peel	14
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	14
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source	14
RETRACTED ARTICLE: Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage	14
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars	14
Phytochemicals constituents, antioxidant activities and cytotoxicity assays of few wild edible fruits of North-East India	14
RETRACTED ARTICLE: Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle	14
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	14
Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder	14
Antioxidant and cytotoxicity to liver cancer HepG2 cells in vitro of Korarima ( Aframomumcorrorima (Braun) P.C.M. Jansen) seed extracts	13
Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage	13
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review	13
Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans	13
Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties	13
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial	13
Entrapment of Rhizopus oligosporus conidiospores in silica-gel microbeads for stability in exo-inulinase production	13
Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains	13
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	13
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	13
Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties	12
Contact toxicity and repellent activity of essential oils from Alpinia zerumbet cv. ‘Variegata’ against stored product insects	12
Development and characterization of noodles from pregelatinized white kidney bean starch prepared by drum drying technology with guar gum integration	12
In vitro evaluation of spray and freeze-dried bovine colostrum powder and their effects on the nutritional and functional properties	12

Impact of extraction techniques and process optimization on antioxidant and antibacterial potential of Kalanchoe pinnata leaf extract	12
Phytochemical analysis and biological activities of Artemisia vulgaris grown in different altitudes of Nepal	12
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	12
Fractional extraction of phenolics from seedless chestnut rose fruit: effects of solvent polarity on polyphenol composition and in vitro bioactivities	12
A HPLC-ESI-Q-ToF-MS Method for the Analysis of Monomer Constituents in PHGG, Gum Arabic And Psyllium Husk Prebiotic Dietary Fibre Supplements	12
Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice	12
Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils	12
Changes in the quality and antioxidant capacity of Msalais during storage	12
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	12
Nutritional, phytochemicals, and sensory analysis of Lapsi ( Choerospondias axillaris ) fruit leather	11
Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour	11
A smartphone application integrating deep learning and OpenCV for rapid, non-destructive grade assessment of Paeoniae Radix Alba slices	11
Determination of the peak force of a potato tuber at the rod collision by means of finite element analysis	11
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential	11
Bio valorization and industrial applications of ginger waste: a review	11
Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics	11
Rapid screening of antioxidant activities components from yacon (Smallanthus sonchifolius Poepp. and Endl.) leaves by variable selection based on weight analysis	11
Shelf life and quality of tomato ( Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating	11
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries	11
Study on grading of Xiaoqu Baijiu based on in-situ untargeted detection of electrochemical measurements	11
Phenolic compounds and biological activities of different organs from aerial part of Nitraria retusa ( Forssk.) Asch.: effects of solvents	11
Elite Zingiber extracts as potential free radical scavengers and radioprotectors	11
Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid	11
Structural characterization and antioxidant activities of polysaccharides from Angelica dahurica as extracted by optimized ultrasonic-assisted method	11
Anticancer and apoptosis inducing potential of quercetin against a wide range of human malignancies	11
Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil	11
Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters	11
Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain	11
Comparative analysis of phytochemical compounds, antioxidant potential, and in vitro antibacterial activity of Zahidi date parts from Pakistan	10
Hyperspectral imaging combined with machine and deep learning for non-destructive detection of defective red pepper ( capsicum annuum L.) powder adulteration	10
Recognition and localization of freshwater fish heads and tails based on lightweight neural networks	10
Potential of Lycium barbarum polysaccharide for the control of glucose and lipid metabolism disorders: a review	10
Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis	10
Visualized pattern recognition optimization for apple mechanical damage by laser relaxation spectroscopy	10
Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature	10
In vitro antioxidant and in silico enzyme inhibition studies of Carissa carandas Linn.: potential ingredient for nutraceutical development	10
Amino acid profile, peptide size distribution, antioxidant effect, and enzyme inhibitory activities of fava bean ( Vicia fava ) protein hydrolyzates	10
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk	10
Red meat handlers’ food safety knowledge, attitudes, and practices in the Dhaka megacity of Bangladesh	10
Profile of taste-related compounds and bioactivity of split gill mushroom ( Schizophyllum commune ) as affected by blanching and drying	10
Polyphenols, flavonoids, and antioxidant content of honey coupled with chemometric method: geographical origin classification from Amhara region, Ethiopia	10
Deciphering the anti-constipation characteristics of palm dates ( Phoenix dactylifera ): a review	10
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 °	10
Antioxidant, antimicrobial, and antibiofilm properties of essential oils extracted from Dialium guineense	10
Chemical profiling and in-vitro α-amylase inhibitory activity of Sesbania sesban and Sesbania grandiflora s	10
Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition	9
Utilization of biomaterials to develop the biodegradable food packaging	9
Prevalence and determinants of folic acid uptake among women of childbearing age in the Ho municipality of the volta region of Ghana	9
Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages	9
A review on extraction technique and immune-boosting properties of Moringa oleifera Lam	9
Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)	9
Comparison of phytochemicals and antioxidant activities of onion ( Allium cepa L.) bulbs, onion leaves, and green onion ( Allium fistulosum	9
Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein	9
Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis	9
Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic	9
Characteristics of nanocomposite film based on elephant foot-yam starch ( Amorphophallus paeoniifolius ) with different nanocrystalline cellulose concentration	9
Effect of inulin incorporation on physicochemical properties of heat-moisture treated wheat starch and noodle quality	9
Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese	9
Sodium nitrite (NaNO 2 ) regulating myoglobin-mediated lipid oxidation in washed bovine mince	9
Potential stabilization effect of native and modified anchote ( Coccinia abyssinica ) starches in tomato sauce	9
Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review	9
A review on the effects of vitamin D attenuating ischemia reperfusion injuries	9
Chrysin a promising anticancer agent: recent perspectives	9
Intelligent electronic tongue system for the classification of genuine and false honeys	9
Vitamin B complex, amino acid profile and bioactive properties of newly developed rye variants	9
Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species	9
Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms	9
Oxidation of sesbania gum using an octenyl succinate-esterified composite	8
Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree	8
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours	8
Inhibitory effect of Sparassis latifolia polysaccharides on cariogenic bacteria as studied in-vitro simulated oral processing	8
Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage	8
Yam pectin and textural characteristics: a preliminary study	8
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality	8
Phytochemical properties and in-vitro cytotoxicity, genotoxicity and mutagenicity assessment of ethanolic and aqueous extracts of Argyrolobium roseum (Camb.)	8
Small molecules putative structure elucidation in endemic Colombian fruits: CFM-ID approach	8
Phytochemical analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal	8
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa	8
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review	8
Characterization of the dietary value of four varieties of quinoa ( Chenopodium quinoa Willd) grown in a semi-arid region	8
Production of the exopolysaccharide from Lactiplantibacillus plantarum YT013 under different growth conditions: optimum parameters and mathematical analysis	8
Integrated assessment of phytochemicals, Antilipase, hemoglobin antiglycation, antihyperglycemic, antifungal and antibacterial properties of vetiveria zizanioides (L.) N	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	8
Nutraceutical properties and secondary metabolites of quinoa ( Chenopodium quinoa Willd.): a review	8
Corn harvesting time based on growth curve and antioxidant enzyme activity	8
Recent updates and perspectives of fermented healthy super food sauerkraut: a review	8
Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characterist	8
Anti-HMG-CoA reductase, antioxidant, anti-urease potentials, and anti-leukemia properties of 4-Butylresorcinol as a potential treatment for hypercholesterolemia	8
Evaporation kinetics and quality attributes of grape juice concentrate as affected by microwave and vacuum processing	7
Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste	7
Dietary guidelines to boost immunity during pre and post covid-19 conditions	7
Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh	7
Potential renal acid load of non-dairy plant-based milk alternatives	7
Role of mycoprotein as a non-meat protein in food security and sustainability: a review	7
An overview of the nutritional and therapeutic properties of amaranth	7