International Journal of Food Properties

Article	Citations
Antioxidant-rich natural fruit and vegetable products and human health	108
A review on selected pharmacological activities of Curcuma longa L.	41
Antioxidant, phytochemical, and therapeutic properties of medicinal plants: a review	39
E-nose coupled with an artificial neural network to detection of fraud in pure and industrial fruit juices	38
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	36
Traditional and innovative approaches for the extraction of bioactive compounds	36
Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review	34
Recent approaches for utilization of food components as nano-encapsulation: a review	30
Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases	29
Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods	27
Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides	27
Rice grain quality parameters and determination tools: a review on the current developments and future prospects	24
Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review	23
Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review	22
Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms	21
Microencapsulation of roselle ( Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of	20
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	20
Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process	19
Biosynthesis of silver nanoparticles using Tamarix articulata leaf extract: an effective approach for attenuation of oxidative stress mediated diseases	17
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
Quantitative evaluation of impact damage to apples using NIR hyperspectral imaging	16
A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality	16
Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee	16
Bioactive profile and functional food applications of banana in food sectors and health: a review	15

Physico-chemical and functionality of air and spray dried egg powder: implications to improving diets	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
Polyphenol contents of green coffee beans from different regions of Ethiopia	15
Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria	14
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	14
Nutritional composition, polyphenolic compounds and biological activities of marula fruit ( Sclerocarya birrea ) with its potential food applications: a review	14
Quality of Cuttlefish as Affected by Different Thawing Methods	14
Detection of the moldy status of the stored maize kernels using hyperspectral imaging and deep learning algorithms	13
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review	13
In Vitro antioxidant and antibacterial activity of leaf extracts of Measa lanceolata	13
Physicochemical and pasting properties of flour and starch from two new cassava accessions	13
Nutritional, biological, and therapeutic properties of black garlic: a critical review	13
Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour	13
Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds	12
ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES	12
The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen ( Garcinia mangostana L.) peel extract	12
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	12
Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean	12
Food security and agricultural challenges in West-African rural communities: a machine learning analysis	12
Improved properties of corn starch-based bio-nanocomposite film with different types of plasticizers reinforced by nanocrystalline cellulose	12
Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics	12
Hyperspectral image classification of wolfberry with different geographical origins based on three-dimensional convolutional neural network	11
Selected quality attributes of paddy rice as affected by storage temperature history	11
Progress on research and development of goji berry drying: a review	11
Machine Vision Approach for Classification of Rice Varieties Using Texture Features	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
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa	11
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk	11
Quality of frozen mackerel during storage as processed by different freezing methods	11
Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product	11
Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches	10
Analyses of milk fat crystallization and milk fat fractions	10
Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon ( Citrus limon )	10
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	10
Partial characterization of probiotic lactic acid bacteria isolated from Chinese dairy products	10
Plant-derived functional components: prevent from various disorders by regulating the endocrine glands	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
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
Classification of canola seed varieties based on multi-feature analysis using computer vision approach	9
Study on textural changes and pectin degradation of tarocco blood Orange during storage	9
Valorization of chicken slaughterhouse by-products: Production and properties of chicken trachea hydrolysates using commercial proteases	9
Impact of 1-Methylcyclopropene combined with chitosan on postharvest quality of tropical banana ‘Lady Finger’	9
Ease of swallowing potato paste in people with dysphagia: effect of potato variety	9
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	9
Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins	9
Nutritional and functional profile of carob bean ( Ceratonia siliqua ): a comprehensive review	9
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	9

Chromatographic analysis (LC-MS and GC-MS), antioxidant activity, antibacterial activity, total phenol, and total flavonoid determination of Cleome arabica L. growing in	9
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
Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico	9
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
HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts	8
Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics	8
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	8
Potential of Lycium barbarum polysaccharide for the control of glucose and lipid metabolism disorders: a review	8
Lemon juice bioactivity in vitro increased with lactic acid fermentation	8
Machine vision on the positioning accuracy evaluation of poultry viscera in the automatic evisceration robot system	8
Wheat-based gluten and its association with pathogenesis of celiac disease: a review	8
Physicochemical and functional properties of modified adlay starch ( Coix lacryma-jobi ) by microwave and ozonation	8
Millets: sustainable treasure house of bioactive components	8
Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch	8
Isolation and characterization of lactic acid bacteria from Sabah (North Borneo) stingless bees for probiotic and food applications	8
Shelf life and quality of tomato ( Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating	8
Comparison of the physicochemical and functional properties of flour and protein isolate from moringa ( Moringa oleifera Lam.) leaves	8
Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties	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
Polyphenols, flavonoids, and antioxidant content of honey coupled with chemometric method: geographical origin classification from Amhara region, Ethiopia	8
Bee products consumption and cardiovascular diseases risk factors: a systematic review of interventional studies	8
Composition, enzyme and antioxidant activities of pineapple	8
Study on physicochemical properties of purple waxy wheat starch	8
A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean )	8
Nutritional, phytochemicals, and sensory analysis of Lapsi ( Choerospondias axillaris ) fruit leather	7
Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing	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
Effects of Inulin Type-Carbohydrates on blood pressure: a systematic review and meta-analysis	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
Role of mycoprotein as a non-meat protein in food security and sustainability: a review	7
Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste	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
Food applications of sorghum derived kafirins potentially valuable in celiac disease	7
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	7
An Automatic Determining Food Security Status: Machine Learning based Analysis of Household Survey Data	7
Probiotic viability as affected by encapsulation materials: recent updates and perspectives	7
A vision-based method to estimate volume and mass of fruit/vegetable: Case study of sweet potato	7
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	7
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	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
Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characterist	7
Application of curcumine and its derivatives in the treatment of cardiovascular diseases: a review	7
A descriptive sensory evaluation of edible insects in Czechia: do the species and size matter?	7
Chemical composition and antioxidant activity of Jordanian Artemisia judaica L. as affected by different drying methods	7
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
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
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	6
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	6
Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process	6
Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins	6
A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer	6
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours	6
Physical and chemical properties of purple cabbage as affected by drying conditions	6
Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS	6
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	6
BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS	6
Active components and antioxidant activity of thirty-seven varieties of Chinese jujube fruits (Ziziphus jujuba Mill.)	6
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	6
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	6
Yam pectin and textural characteristics: a preliminary study	6
Phytochemical profile and pro-healthy properties of Terminalia chebula : A comprehensive review	6
Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials	6
Phytochemical analysis of Withania somnifera leaf extracts by GC-MS and evaluating antioxidants and antibacterial activities	6
Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment	6
Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential	6
Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid	6
Phenolic compounds and in vitro antioxidant activity of Moringa stenopetala grown in South Ethiopia	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
Industrial applications of kale ( Brassica oleracea var. sabellica ) as a functional ingredient: a review	6
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	6
Recent updates and perspectives of plasma in food processing: a review	6
Phytochemical profile and pro-healthy properties of berries	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
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	6
Health functional properties of unhulled red djulis (Chenopodium formosanum) in anti-aging	6
Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review	6
Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation	6
Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction	6