International Journal of Food Properties

Article	Citations
Antioxidant-rich natural fruit and vegetable products and human health	105
A review on selected pharmacological activities of Curcuma longa L.	40
E-nose coupled with an artificial neural network to detection of fraud in pure and industrial fruit juices	37
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	33
Traditional and innovative approaches for the extraction of bioactive compounds	32
Antioxidant, phytochemical, and therapeutic properties of medicinal plants: a review	31
Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review	31
Recent approaches for utilization of food components as nano-encapsulation: a review	29
Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases	28
Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides	27
Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods	25
Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review	23
Rice grain quality parameters and determination tools: a review on the current developments and future prospects	22
Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review	21
Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms	20
Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process	19
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	19
Microencapsulation of roselle ( Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of	19
Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage	17
COVID-19 and Fast Foods Consumption: a Review	17
Biosynthesis of silver nanoparticles using Tamarix articulata leaf extract: an effective approach for attenuation of oxidative stress mediated diseases	17
Quantitative evaluation of impact damage to apples using NIR hyperspectral imaging	16
Bioactive profile and functional food applications of banana in food sectors and health: a review	15
Polyphenol contents of green coffee beans from different regions of Ethiopia	15
Bio-based smart materials for fish product packaging: a review	15

Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate	15
Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee	15
Physico-chemical and functionality of air and spray dried egg powder: implications to improving diets	14
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality	14
Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria	14
Nutritional composition, polyphenolic compounds and biological activities of marula fruit ( Sclerocarya birrea ) with its potential food applications: a review	13
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	13
Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour	13
Quality of Cuttlefish as Affected by Different Thawing Methods	13
Nutritional, biological, and therapeutic properties of black garlic: a critical review	13
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review	13
Food security and agricultural challenges in West-African rural communities: a machine learning analysis	12
ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES	12
Physicochemical and pasting properties of flour and starch from two new cassava accessions	12
In Vitro antioxidant and antibacterial activity of leaf extracts of Measa lanceolata	12
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa	11
Machine Vision Approach for Classification of Rice Varieties Using Texture Features	11
Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean	11
Antidiabetic (α-amylase and α-glucosidase) and anti-obesity (lipase) inhibitory activities of edible cassava ( Manihot esculenta Crantz) as measured by in vitro gastroin	11
Hyperspectral image classification of wolfberry with different geographical origins based on three-dimensional convolutional neural network	11
Improved properties of corn starch-based bio-nanocomposite film with different types of plasticizers reinforced by nanocrystalline cellulose	11
Detection of the moldy status of the stored maize kernels using hyperspectral imaging and deep learning algorithms	11
Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product	11
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk	11
Selected quality attributes of paddy rice as affected by storage temperature history	11
Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics	11
Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds	10
Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis	10
Acute toxicity and repellent activity of essential oil from Atalantia guillauminii Swingle fruits and its main monoterpenes against two stored product insects	10
Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina	10
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	10
Quality of frozen mackerel during storage as processed by different freezing methods	10
Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon ( Citrus limon )	10
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	10
Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches	10
Partial characterization of probiotic lactic acid bacteria isolated from Chinese dairy products	10
Progress on research and development of goji berry drying: a review	10
Chromatographic analysis (LC-MS and GC-MS), antioxidant activity, antibacterial activity, total phenol, and total flavonoid determination of Cleome arabica L. growing in	9
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	9
Impact of 1-Methylcyclopropene combined with chitosan on postharvest quality of tropical banana ‘Lady Finger’	9
Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico	9
Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins	9
Valorization of chicken slaughterhouse by-products: Production and properties of chicken trachea hydrolysates using commercial proteases	9
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	9
Plant-derived functional components: prevent from various disorders by regulating the endocrine glands	9
Classification of canola seed varieties based on multi-feature analysis using computer vision approach	9
Haricot beans ( Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans	9
Weight and volume estimation of single and occluded tomatoes using machine vision	9
Ease of swallowing potato paste in people with dysphagia: effect of potato variety	9
Study on textural changes and pectin degradation of tarocco blood Orange during storage	8

Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties	8
Shelf life and quality of tomato ( Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating	8
Analyses of milk fat crystallization and milk fat fractions	8
Machine vision on the positioning accuracy evaluation of poultry viscera in the automatic evisceration robot system	8
Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics	8
Potential of Lycium barbarum polysaccharide for the control of glucose and lipid metabolism disorders: a review	8
HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts	8
Lemon juice bioactivity in vitro increased with lactic acid fermentation	8
The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen ( Garcinia mangostana L.) peel extract	8
Nutritional and functional profile of carob bean ( Ceratonia siliqua ): a comprehensive review	8
Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch	8
Study on physicochemical properties of purple waxy wheat starch	8
Polyphenols, flavonoids, and antioxidant content of honey coupled with chemometric method: geographical origin classification from Amhara region, Ethiopia	8
Isolation and characterization of lactic acid bacteria from Sabah (North Borneo) stingless bees for probiotic and food applications	8
Anticancer, antioxidant, ameliorative and therapeutic properties of kaempferol	8
Effect of grape products on blood pressure: a systematic review and meta-analysis of randomized controlled trials	8
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	7
A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean )	7
Phytochemicals and antioxidant activity of different apple cultivars grown in South Ethiopia: case of the wolayta zone	7
Post-Harvest Quality of Fresh Akabare Chili (Capsicum chinese) as Affected by Hydrocooling, Package Modification and Storage Temperature	7
Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characterist	7
Effects of Inulin Type-Carbohydrates on blood pressure: a systematic review and meta-analysis	7
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	7
An Automatic Determining Food Security Status: Machine Learning based Analysis of Household Survey Data	7
Composition, enzyme and antioxidant activities of pineapple	7
Nutritional, phytochemicals, and sensory analysis of Lapsi ( Choerospondias axillaris ) fruit leather	7
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	7
Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage	7
Comparison of the physicochemical and functional properties of flour and protein isolate from moringa ( Moringa oleifera Lam.) leaves	7
Wheat-based gluten and its association with pathogenesis of celiac disease: a review	7
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	7
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder	7
Pigments, ascorbic acid, and total polyphenols content and antioxidant capacities of beet (Beta vulgaris) microgreens during growth	7
Chemical composition and antioxidant activity of Jordanian Artemisia judaica L. as affected by different drying methods	7
Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste	7
Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques	7
Antioxidant and cytotoxicity to liver cancer HepG2 cells in vitro of Korarima ( Aframomumcorrorima (Braun) P.C.M. Jansen) seed extracts	7
Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage	7
Food applications of sorghum derived kafirins potentially valuable in celiac disease	7
Bee products consumption and cardiovascular diseases risk factors: a systematic review of interventional studies	7
Application of curcumine and its derivatives in the treatment of cardiovascular diseases: a review	7
Probiotic viability as affected by encapsulation materials: recent updates and perspectives	7
Physicochemical and functional properties of modified adlay starch ( Coix lacryma-jobi ) by microwave and ozonation	7
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential	6
Physicochemical characterization of cereal bran cell wall with special reference to its rheological and functional properties	6
Varietal Discrimination of Guava (Psidium Guajava) Leaves Using Multi Features Analysis	6
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	6
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	6
Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing	6
Millets: sustainable treasure house of bioactive components	6
Health functional properties of unhulled red djulis (Chenopodium formosanum) in anti-aging	6
Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment	6
A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer	6
A vision-based method to estimate volume and mass of fruit/vegetable: Case study of sweet potato	6
Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review	6
A descriptive sensory evaluation of edible insects in Czechia: do the species and size matter?	6
Active components and antioxidant activity of thirty-seven varieties of Chinese jujube fruits (Ziziphus jujuba Mill.)	6
Industrial applications of kale ( Brassica oleracea var. sabellica ) as a functional ingredient: a review	6
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	6
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	6
Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins	6
Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review	6
Bioactive constituents and nutritional composition of Bridelia stipularis L. Blume fruits	6
Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials	6
Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS	6
Phenolic compounds and in vitro antioxidant activity of Moringa stenopetala grown in South Ethiopia	6
Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction	6
BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS	6
Analysis of volatile compounds in flesh, peel and seed parts of pumpkin ( Cucurbita maxima ) cultivated in Ethiopia using gas chromatography-mass spectrometry (GC-MS)	6
In vitro anti-inflammatory property of a Quercetin-3-O-diglucoside-7-O-glucoside characterized from fresh leaves of Trigonella foenum-graecum L	6
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C	6
Yam pectin and textural characteristics: a preliminary study	6
Phytochemical analysis of Withania somnifera leaf extracts by GC-MS and evaluating antioxidants and antibacterial activities	6
Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process	6
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	6
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	6
Physical and chemical properties of purple cabbage as affected by drying conditions	5
Effectiveness of antioxidant treatments on cytochrome P450 2E1 (CYP2E1) activity after alcohol exposure in humans and in vitro models: A systematic review	5
Role of mycoprotein as a non-meat protein in food security and sustainability: a review	5
Structural characterization and antioxidant activities of polysaccharides from Angelica dahurica as extracted by optimized ultrasonic-assisted method	5

Phenolic extracts from colored-walnut pellicles: antioxidant efficiency in walnut oil preservation	5
Recent updates and perspectives of plasma in food processing: a review	5
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	5
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	5
Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid	5
Red meat handlers’ food safety knowledge, attitudes, and practices in the Dhaka megacity of Bangladesh	5
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	5
Machine learning approach for classification of mangifera indica leaves using digital image analysis	5
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	5
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	5
Utilization of biomaterials to develop the biodegradable food packaging	5
Effect of AHL-lactonase and nisin on microbiological, chemical and sensory quality of vacuum packaged sturgeon storage at 4ºC	5
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours	5
Determination of bioactive components in selected varieties of pepper (Capsicum L.)	5
Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation	5
Amino acid profile and safety assessment of infant formula available in local market, Pakistan	5
Zogale (Moringaolifera) as a functional ingredient: A review on its nutraceutical properties and food applications	5
A Study on the Selection Attributes Affecting Pet Food Purchase: After COVID-19 Pandemic	5
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	5
Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species	5
Anti-tyrosinase and antioxidant activity of proanthocyanidins fromCinnamomum camphora	5
Freshness of deep frozen mackerel and croaker during long-term storage	5
Developing a database for total phenolic content, total flavonoid content, and antioxidant activity of Jordanian crops	5
Design of electrochemical sensor array utilizing metal materials and applications in sugar content analysis from mixtures	4
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	4
Intelligent electronic tongue system for the classification of genuine and false honeys	4
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork	4
Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil	4
Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters	4
Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet	4
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	4
Comparison of volatile compounds and fatty acids of jujubes ( Ziziphus jujuba mill.) before and after blackening process	4
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	4
Phytochemical content and antioxidant activity in eight citrus cultivars grown in Jeju Island according to harvest time	4
Quality characteristics of Niagara grapes and their storage life as affected by 1-MCP combined with sulfur dioxide treatment and modified atmosphere packaging	4
Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment	4
Recent updates and perspectives of fermented healthy super food sauerkraut: a review	4
Nutritional and bioactive profile of different parts of Carica papaya L. in relation to thrombocytopenia	4
Visualized pattern recognition optimization for apple mechanical damage by laser relaxation spectroscopy	4
Sesame oil inhibits the formation of glycidyl ester during deodorization	4
Relationship of colour with the phytocompounds present in Cornus mas cultivars	4
Properties of micro and nano casein capsules used to protect the active components: A review	4
A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects	4
Phytochemical profiling of antioxidative polyphenols and anthocyanins in the wild plant Campanumoea lancifolia (Roxb.) Merr	4
Physical characteristics of maize grain as influenced by varietal and moisture differences	4
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	4
Nondestructive measurement of intramuscular fat content of fresh beef meat by a hand-held magnetic resonance sensor	4
Effect of hardness on the mechanical properties of kiwifruit peel and flesh	4
Phytochemical profile and pro-healthy properties of berries	4
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages	4
Optimized conditions for extraction, quantification and detection of bioactive compound from Nettle ( Urtica dioica L.) using the deep eutectic solvents, ultra-sonicatio	4
Enhanced functionality of fermented whey protein using water kefir	4
Nile tilapia (Oreochromis niloticus) fried in recycled palm oil: implications for nutrition and health	4
Development and Storage Stability of Whey Sugarcane Based Functional Beverage	4
Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese mar	4
Cloud image analysis of temperature changes during bulk corn microbiological heating	4
Wild bilberry, blackcurrant, and blackberry by-products as a source of nutritional and bioactive compounds	4
Customers’ craft beer repurchase intention: the mediating role of customer satisfaction	4
Production of the exopolysaccharide from Lactiplantibacillus plantarum YT013 under different growth conditions: optimum parameters and mathematical analysis	3
Silymarin: a review on paving the way towards promising pharmacological agent	3
Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating	3
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	3
Development and characterization of symbiotic microcapsules to enhance the viability of probiotic under stressed conditions	3
Phytochemical profile and pro-healthy properties of Terminalia chebula : A comprehensive review	3
Structural, pasting and sensory properties of rice from main and ratoon crops	3
Antioxidant activities in Vitex doniana and Saba comorensis fruits from coastal forests of Tanzania	3
Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing	3
Viscoelasticity and friction of solid foods measurement by simulating meal-assisting robot	3
Essential fatty acids composition and oxidative stability of frozen minced carp meat	3
Structure and functional properties of sunflower seed protein as affected by enzymatic hydrolysis combined with macroporous resin adsorption decolorization	3
Application of FTIR spectroscopy and chemometrics for correlation of antioxidant activities, phenolics and flavonoid contents of Indonesian Curcuma xanthorrhiza	3
Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese	3
Exploring biochemical profile, antioxidant activity and structural properties of Bulgur prepared from traditional and autoclave methods	3
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	3
Inhibition of acrylamide in gluten-free quinoa biscuits by supplementation with microbial dextran	3
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	3
In vitro antimicrobial properties of apis mellifera L. and Meliponulla beccarii L. honeys from Kellem and West Wollega	3
Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( Cicer arietinum	3
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	3
HPLC fingerprint and total antioxidant capacity of the extracts from the aerial part of Paeonia lactiflora Pall	3
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	3
Improvement of soybean product flavor and quality as affected by extraction of soybean oil bodies based on a soymilk model system	3
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars	3
Development of normal phase HPLC based method for the determination of retinyl palmitate in fortified edible oils	3
Purification and ultra-high-performance liquid chromatography tandem mass spectrometry analysis of phenolics extracted from male walnut flowers	3
Investigation of mecA- and mecC-positive Staphylococcus aureus from raw milk and traditional artisanal dairy foods	3
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening	3
Profiling and characterization of oat cultivars (Avena sativa L.) with respect to bioactive compounds, pesticide residues and mycotoxin	3
Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment	3
Rapid quantitative detection of glucose using biological sensor system as combined with electrochemical data treatment	3
Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation	3
Dynamic changes of differential metabolites and key metabolic pathways of Gastrodia elata Blume during fermentation	3
Optimization of 204 veterinary drug residues method and establishing their mass spectrum library	3
Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract	3
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	3