Food Science and Technology Research

Papers
(The TQCC of Food Science and Technology Research is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-03-01 to 2024-03-01.)
ArticleCitations
Chemical and physical properties of meat from Dezhou black donkey10
Advantages and challenges of sous vide cooking10
Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran10
Lipase and protease activities in Koji cheeses surface-ripened with <i>Aspergillus</i> strains9
Effects of compression damage on mechanical behavior and quality attributes of apple fruit8
Polyphenols-absorption and occurrence in the body system6
Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment5
Heat-induced gelling properties of egg white without ovotransferrin and lysozyme5
Nervonic acid regulates the oxidative imbalance in experimental allergic encephalomyelitis5
Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis5
Virucidal Effect of Acetic Acid and Vinegar on Severe Acute Respiratory Syndrome Coronavirus 25
Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine4
Isomerization of ribose to ribulose using basic amino acids as a catalyst4
Loss of the intrinsic plasmid-encoded <i>eps</i> genes in <i>Lactococcus lactis</i> subsp. <i>cremoris</i> FC grown at elevated temperature abolishes exopolysacchar4
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing4
Comparative anti-inflammatory characterization of selected fungal and plant water soluble polysaccharides4
Evaluation of the process for transferring limonene from lemon to olive oil3
Optimized method for processing avocado seeds to improve selected nutrients and functional values3
New acylated anthocyanin isolated from purple yam using molecular networking analysis3
Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS3
Dynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce3
Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna3
Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria3
Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine3
Food chemistry and biochemistry of enzymatic browning3
Inflammatory response of raw 264.7 macrophage cells teated with dragonfruit oligosaccharide on lipopolysaccharide-induced inflammation3
Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys3
Recent advances in non-thermal disinfection technologies in the food industry3
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization3
Isolation and identification of antioxidant and DPP-IV inhibitory peptide PYPYEPYEPYPY from yak bone hydrolysate2
A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto2
Conventional bread making with a mixture of the yeast <i>Hanseniaspora vineae</i> and the baker's yeast <i>Saccharomyces cerevisiae</i> for improved quality2
A rapid and sensitive method for simultaneous quantification of seven furfural compounds in milk powder based on GC-MS/MS combined with QuEChERS method2
Comparing odor-active compounds in three mango (<i>Mangifera indica</i> L.) cultivars by aroma extract dilution analysis and the method for evaluating odor interactions2
Isolation and brewing properties of a <i>sake</i> yeast mutant with high ethyl caprylate productivity2
The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions2
High-efficiency formation mechanism of mangiferin/γ-cyclodextrin complex2
Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism2
Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models2
The use of functional agricultural products in the functional food labeling system and its challenges after five years2
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation2
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam2
Apoptotic and anti-proliferative effect of essential oil from turmeric (<i>Curcuma longa L.</i>) on HepG2 and H1299 cells2
Yuzu, <i>Citrus junos</i>, peels extract ameliorated hepatic steatosis induced by chloretone in rats2
Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce2
Acrylamide formation during pan-frying of mung bean sprouts2
Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method2
Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of <i>Petasites japonicus</i>2
Characterization of multiple bacteriocin-producing <i>Lactiplantibacillus plantarum</i> PUK6 isolated from <i>misozuke-tofu</i>2
Fruit of <i>Phyllanthus emblica</i> L. suppresses macrophage foam-cell genesis and vascular lipid deposition using <i>in vivo</i> and <i>in vitro</i> models of earl2
Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean “natto” extract, inhibits <i>Streptococcus mutans</i> biofilm formation2
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam2
Quantification of glucosinolates in nozawana (<i>Brassica rapa</i> L.) and evaluation via single- and multi-laboratory validation studies1
Edible microgel as a texture modifier1
Functional components of walnuts: a review focusing on native and cultivated species1
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail1
Real-time PCR-based identification methods for <i>Megaselia scalaris</i> (Loew) (Diptera: Phoridae) targeting mitochondrial DNA1
Preparation of orally disintegrating tablets from active ingredients of citrus peel by direct powder compression for the maintenance of brain function1
Recent development of taste sensors1
Slightly acidic hypochlorous water effective against dual-species biofilm of <i>Listeria monocytogenes</i> and <i>Escherichia coli</i> strains isolated from <i>Pangasius&1
Inhibition of lipid digestion by β-glucanase-treated <i>Candida utilis</i>1
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity1
Profiling sulfate content of polysaccharides in seaweed species using a ligand-assisted <sup>1</sup>H-NMR assay1
Classification of various types of sugar products by mineral composition1
Maillard reaction products derived from heat-dried green tomato increase longevity and neuroprotection in <i>Caenorhabditis elegans</i>1
Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (<i>Avena nuda</i> L.)1
Antihypertensive effect of lemon juice squeezed residue on spontaneously hypertensive rats1
Inhibitory effect of 4-ethylcatechol on β-glucuronidase activity1
Quantitative detection of restructured steak adulteration based on hyperspectral technology combined with a wavelength selection algorithm cascade strategy1
Recent advances in the detection of contaminants by portable glucose meter in food samples1
Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins1
Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (<i>Luffa cylindrica</i>)1
Material balance and energy consumption in the factory-scale coproduction of glucan and mannan from yeast extract residue1
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein1
Physical and textural properties of foods with swallowing ease for aged people1
Effect of water feed rate and temperature on physicochemical and viscosity properties of fresh extruded rice-shaped kernels (FER) containing naked oat, rice and defatted flaxseed flour1
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens1
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium1
Reduction in the bitterness of protein hydrolysates by an aminopeptidase from <i>Aspergillus oryzae</i>1
Effect of cooking conditions on postprandial glycemic response and eating qualities of high-amylose rice “Koshinokaori”1
Insect feces tea of locust (<i>Locusta migratoria</i>) suppresses lipid accumulation in 3T3-L1 cells and mice1
Assessment of mutagenicity, acute and sub-acute toxicity and human trial safety of wasabi leaf extract powder1
Changes in electrical properties and void distribution of mung bean sprouts during hot water heating1
Enhanced moisture loss and oil absorption of deep-fried food by blending extra virgin olive oil in rapeseed oil1
Establishment of a cultivation method for sprouted brown rice and elucidation of its functional food characteristics1
Suitability of lactic acid bacteria for the production of pickled luffa (<i>Luffa cylindrica</i> Roem.)1
Production of esthetically pleasing care foods using enzyme diffusion during thawing1
A review of the radioactive cesium behavior in Japanese agricultural, livestock, fishery products and their foods in the decade following the Fukushima nuclear accident1
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures1
Yeast diversity investigation of ‘Beihong’ (<i>V. vinifera</i> × <i>V. amurensis</i>) during spontaneous fermentation from Guiyang region, Guizhou, China1
Functional alteration of soybean 11S globulin through glycation1
Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk1
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting1
A comparison of <i>Listeria monocytogenes</i> growth monitoring in ground pork samples by real-time polymerase chain reaction to conventional agar and most probable number methods1
Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation1
Storage temperature and quality changes of natto1
Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels1
Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote1
Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis1
Changes in phenolic composition and bioactivity of raw and pickled cowpea (<i>Vigna unguiculata</i> L. Walp.) green pod after <i>in vitro</i> simulated gastrointestinal digesti1
Ameliorative effects of Japanese barnyard millet (<i>Echinochloa esculenta</i> H.Scholz) bran supplementation in streptozotocin-induced diabetic rats1
The effect of herb extracts on the off-odor formation from lipid oxidation1
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