European Food Research and Technology

Article	Citations
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	72
Simultaneous determination of chloramphenicol, stilbenes, and resorcylic acid lactones in pork using UPLC–MS/MS with a C18 cartridge and immunoaffinity microextraction in a packed syringe	71
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	67
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	63
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	54
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	51
Impact of charge density on the properties and bioactivities of chitosan-based films	50
Development of food and drug homologous products: insights from raw material, modern processing technologies and quality assurance	49
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	48
Gastrointestinal stability and bioactivity of propolis from diverse origins	44
Isolation, identification, and chelation mechanism of selenium-chelating peptides from quinoa protein hydrolysate	43
Maturation of wine in underwater springs as a novel wine production process	43
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	42
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	41
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	40
Modeling and optimization of pea protein hydrolysis: linking process parameters to technological functionality	38
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	35
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	35
Targeted metabolomics reveals the storage potential of grape juice produced using different vine training systems and rootstocks	35
Limosilactobacillus fermentum LBF433 reduces Salmonella typhimurium under simulated gastrointestinal conditions in diet model systems	35
In-field non-destructive maturity visualization of honey peach using portable hyperspectral imaging and machine learning	34
Impact of thermal processing and freezing on sulforaphane levels in selected brassica vegetables	34
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	33
Flaxseed oil based omega-3 fatty acid rich nano-emulsions stabilized with alpha-lipoic acid and flax lignan: characterization, stability, and toxicity assessment	32
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	31

Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu	31
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	31
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	30
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	30
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	30
Compositional, structural, and lipid profiles of grasshopper (Sphenarium purpurascens) and cockroach (Nauphoeta cinerea) flours: implications for emerging food technologies	30
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties	29
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine	27
Identification of varieties of sorghum based on a competitive adaptive reweighted sampling-random forest process	27
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	27
Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities	27
Impact of black rice (Chakhao) polishing and cooking on phenolic and anthocyanin compounds profiling by using ESI-high resolution mass spectroscopy (LC-HRMS)	27
Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach	27
Impact of extraction protocol on protein from black soldier fly (Hermetia illucens L.) larvae: characterization, protein composition, allergen mapping and protein quality	26
Impact of pulsed electric field pretreatment on quality parameters of aronia and haskap berry juices	26
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues	25
Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines	25
Evaluating Konjac glucomannan as an effective methylcellulose alternative in plant-based burger patties	24
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	24
Recent advances in extrusion technology for plant-based meat analogues: composition, development, and challenges	24
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	23
Innovative technologies in postharvest management of fruits and vegetables: a review	23
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	23
Applying deconstructed sourdough communities and fermentation parameters to low-FODMAP wheat bread production	23
Calcium effects on enzymatic glucose oxidation	22
Recent trends in the modification of plant proteins by non-thermal techniques: impact on functional properties and their application in food systems	22
Potential valorization opportunities for Brewer’s spent grain	22
Integrated chemical and biological analysis of Astragalus aintabicus Boiss extracts using chromatographic profiling, in vitro assays, and in Silico modeling	22
Electrical bioimpedance spectroscopy as a non-invasive monitoring tool of physiological states of macroalgae tissues: example on the impact of electroporation on 8 different seaweed species	22
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	22
Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	22
Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area	22
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages	22
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	22
Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)	21
Chemo-sensory profile of white wines: importance of grape variety and aging technique	21
Sterols in fresh and preserved button mushroom (Agaricus bisporus) products	21
Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia	21
A comprehensive review on biological properties of fish and shellfish allergens	21
The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions	20
Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics	20
Using fluorescence spectra to quantitatively evaluate the constituent content and functionality of hydroponically grown Fragaria × Ananassa	20
Effect of Lacticaseibacillus paracasei FMES-1 on nitrite concentration, microbial ecology and flavor profile of fermented pickled mustard	20
Cytochrome oxidase I DNA barcoding for species authentication in Turkish seafood products	20
Characterization of soluble fibro-protein extract from Tunisian date seeds "Deglet Nour" by targeted and untargeted techniques	20
Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels	20
Formulation of sustainable gluten-free beer from rice malt and potato processing residue with a view to a circular economy	20
Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties	20
Disgust or curiosity? Acceptance of edible insects as food alternative in Poland	19
Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion	19

BRS carmem grape: a rich source of malvidin-3,5-diglucoside with technological potential	19
Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection	19
Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches	19
Characterization and discrimination of camellia oil varieties according to fatty acid, squalene, tocopherol, and volatile substance contents by chromatography and chemometrics	19
Nitrosamines in processed foods: formation mechanisms, analytical determination, health risks, and mitigation strategies	18
Comprehensive analysis of the chemical compositions, chiral profile, and physical properties of Myristica fragrans fruit essential oils and oleoresins	18
In-depth profiling of the key odor-active compounds in commercially dried red and black goji berries	18
Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend	18
Effect of ultrasonic-microwave treatment on the structure and gel properties of soybean meal	18
Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation	18
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile	18
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products	18
Coumarin contents of tonka (Dipteryx odorata) products	18
A chemometric study on phenolic profiles and biological properties of cotton honeys from Turkey	18
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages	17
Identification of volatile compounds in chocolate malt	17
Cross-linked phytase aggregates for improved phytate degradation at low pH in animal feed	17
Process conditions of enzymatic hydrolysis of baru (Dipteryx Alata Vogel) almond meal and technological and bioactive properties of protein hydrolysate	17
Development of plasmid calibrators for absolute quantification of the β-parvalbumin gene in Lophius piscatorius	17
Effects of sunlight ripening process on the biological activities of persimmon (Diospyros kaki L.) peel and pulp extracts	17
Bioactive capacity of peanuts with different coat colors	17
Characterization and differentiation of Calabrian extra virgin olive oil: a multivariate study	17
Correction: The effect of year and variety on the nutritional value of Camelina sativa meal	17
Construction of SPI/CTS microcapsules via heat-induced gelation: synergistic enhancement of astaxanthin stabilization and bioaccessibility	17
Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals	17
Rapid detection of base liquor grades using near-infrared spectroscopy and SHAP-enhanced interpretable ensemble learning models	17
Metabolomic insights into Triticum aestivum L.: comparative profiling of growth stages and parts using hydrophilic extracts	16
Change in fruit properties, bioactive contents and individual phenolics of strawberry tree (Arbutus Unedo L.) fruits at different developmental stage	16
Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins	16
Properties, production, and applications of astaxanthin from microalgae in food industries	16
Characterization of oil solvent extracted from four Mango (Mangifera indica L.) kernels	16
Harnessing probiotic fermentation for the generation of food-derived bioactive peptides: current status and prospects	16
Stabilization of solid lipid nanoparticles with glycyrrhizin	16
Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity	16
Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension	16
Nutritional and technological characterization of rosehip seed flours as a functional ingredient in common wheat bread	16
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification	16
The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste	16
Assessment of antimicrobial activity and selected safety attributes of Lactiplantibacillus plantarum and Pediococcus pentosaceus strains for potential probiotic use	15
Influence of oak chips addition on the physicochemical properties of beer	15
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend	15
A new food stabilizer in technological properties of low-fat processed cheese	15
Investigation of pre-processing NIR spectroscopic data and classification algorithms for the fast identification of chocolate-coated peanuts and sultanas	15
Comprehensive analysis of phenylpropanoids and butylidenephthalides in Angelica sinensis (Oliv.) Diels from different regions and processing methods by high-performance liquid chromatography combined	15
Flavonoids from aging tangerine peel alleviate OVA-induced allergic asthma through JAK/STAT signaling pathway in balb/c mice	15
Comparative study of digital and hyperspectral imaging for varietal discrimination of dill (Anethum graveolens L.) seeds	15
Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels	15
Simple preparation and purification of citrus pectic oligosaccharides: structural analysis and antioxidant potential	15
Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion	15
Reuse of cells in mead production using Tamarindus indica pulp as an unconventional supplement	15
Tenebrio molitor as a sustainable source of proteins and bioactive peptides: extraction techniques, functional properties, and applications	15
Physicochemical, functional, and safety evaluation of rice distiller dried grain with solubles for human food applications	15
Effect of maturity on the physicochemical and functional properties of flour and starch from Euryale ferox	15
Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus	15
Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards	15
The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity	15
Leaf mineral profiling and its correlation with oil physicochemical traits from four olive (Olea europaea L.) cultivars grown in Morocco as affected by olive ripening stages	15
Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel	14
Additives used as fat substitutes in meat products: sensory and technological impacts, nutritional aspects and health benefits	14
Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts	14
Nutritional profiling of cold-pressed hemp seed oils: comprehensive analysis of fatty acids, fahfas, and cannabinoids	14
Role of apple pomace in the formulation of a novel healthy mayonnaise	14
Application of computational fluid dynamics simulations in food industry	14
Hybrid method for predicting protein denaturation and docosahexaenoic acid decomposition in Atlantic salmon (Salmo salar L.) using computational fluid dynamics and response surface methodology	14
Uncovering changes in mulberry brandy during artificial aging using flavoromics	14
Analysis of phenolic compounds and sensory quality of kiwifruit wine fermented by different Saccharomyces cerevisiae	14
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts	14
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer	14
Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits	14
Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages	14
Investigation of the effect of the drying techniques on the volatile constituents’ profiles of sow thistle (Sonchus oleraceus L.) using headspace solid-phase microextraction with comprehensive two-dim	13
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties	13
Research progress on milk and egg allergens	13
Rapid DNA extraction and colorimetric amplicon visualisation speed up LAMP-based detection of soybean allergen in foods	13
Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation	13
Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude	13
Development of a comprehensive analytical method for metabolites in body fluid associated with intake of aged garlic extract	12
Predicting Indonesian coffee origins using untargeted SPME − GCMS - based volatile compounds fingerprinting and machine learning approaches	12
Comparison of polyphenolic profile and antioxidant capacity of Prunus subgenus Cerasus L. species from Turkey	12
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach	12

Phenolic compounds classification and their distribution in winemaking by-products	12
Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)	12
Classification of deep image features of lentil varieties with machine learning techniques	12
Changes in bioavailability of zinc during malting process and wort production	12
Study on the antibacterial activity and mechanism of Cinnamaldehyde against Methicillin-resistant Staphylococcus aureus	12
Fluorescence photometry imaging with physicochemical analysis in seven different southeast Mexico stingless bee honey	12
Mushrooms as meat substitute in plant-based diets	12
Comparison on the nutritional and functional components, and antioxidant activities of different Faba bean varieties	12
Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation	12
Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane	12
Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides	12
Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine	12
Mitigation of acrylamide in fried potato chips using immersion in green tea extract	12
Freshness grading prediction based on volatile organic compounds and machine learning: a comparative study of kiwifruit and grapes	12
An integrated ensemble approach using diverse machine learning models for single-label and multi-label crop classification	12
A novel shellac-based material for bitterness reduction and bacterial growth inhibition in caffeinated beverages	12
Characterization of protein-polyphenol adduct formation in skim milk after addition of 4-methylcatechol	12
Effects of a wine lees-based diet on the growth, antioxidant status, nutritional and phenolic composition of Zophobas atratus larvae	12
Proteolytic hydrolysis and functional characterization of zein protein hydrolysates	12
Spoilage detection of smart packaged chicken meat by ddPCR	12
Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits	11
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage	11
Dynamic changes in physicochemical, antioxidant, and aromatic profiles during fermentation of pea extract (Pisum sativum L.) by lactic acid bacteria	11
Macroalgae-derived hydrocolloids and their applications in food industry and their health effects	11
Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage	11
Influence of heat treatment and covalently bound galactose during glycation on the structural and physicochemical properties of jackfruit seed protein	11
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility	11
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars	11
Integrated phenotyping of 35 sweet cherry cultivars for texture, aroma, and taste diversity using a texture analyzer, e-nose, and e-tongue	11
Selective recovery and preconcentration of catechins from wine industry residues using molecularly imprinted polymers: an eco-friendly solid phase extraction approach	11
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	11
Analysis of volatile composition in Humulus lupulus L. cultivated in Taiwan	11
The impact of pretreatments and starter cultures on the biotransformation of glucosinolates during the fermentation of broccoli stalk	11
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts	11
Exploring the sensory characteristics and understanding consumer acceptance of gluten-free pasta	11
Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus	11
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches	11
Oxidative quality parameters of royal jelly under different storage conditions: insights into protein oxidation (AOPPs), lipid peroxidation (MDA), and Maillard reaction (HMF)	11
A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms	11
Valorization of Mediterranean agro-industrial leftovers in bakery products: an overview	10
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts	10
Differences in the antibacterial efficacy of honey against oral and non-oral bacterial pathogens in artificial human saliva	10
Structural and physicochemical characterization, technological properties, and prebiotic potential of an acidic polysaccharide extracted from the aerial parts of Eryngium billardieri	10
Physicochemical properties of protein-rich whole and defatted edible Jatropha curcas as a climate-resilient food ingredient	10
Post-roast maturation and coffee quality: a sensory perspective on freshness	10
Geographic origin of varietal apple and pear cake fillings differentiation based on fruit mineral content	10
ATR-FTIR spectroscopic fingerprinting of Moroccan Cannabis sativa L. extracts prepared by ultrasound-assisted method: chemometric analysis and in vitro anti-inflammatory activities	10
Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source	10
Tracing tiger nut (C. esculentus L.): functional food from the colossal Cyperus genus	10
Routes of human exposure to Micro- and Nanoplastics through the food chain: what do literature reviews say?	10
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition	10
The anti-glycation effect and potential mechanism of Lentinan on BSA-Fru model and a model baked food system	10
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	10
Potential hypoglycemic activity of anthocyanidins monoglucoside and diglucoside from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex)—effect on α-glucosidases of gut microbiota and huma	10
Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach	10
Valorization of grape winery waste: optimization of drying conditions for bioactive compounds extraction	10
Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits	10
Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility	10
Kilning invokes oxidative changes in malt proteins	10
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine	10
Monitoring viable yeast populations using flow cytometry in spontaneous and inoculated alcoholic fermentations of white must and red mash	10
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	10
New wines characterised by their low alcohol and extraordinary polyphenolic content	9
Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry	9
Polycyclic aromatic hydrocarbons contamination levels of dried herbal teas and their infusions	9
Quality impact and tenderization mechanism of papain-calcium chloride-citrus fiber on steak	9
Artificial intelligence approaches for real-time table olive cultivars quality assessment	9
The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams	9
Using ground oyster mushroom and chia seeds for the fortification of wheat bread-Nelder–Mead simplex optimisation	9
Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional)	9
Nanomaterials in food processing, packaging preservation and their effects on health & environment	9
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests	9
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach	9
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions	9
Nepetanudoside B, a potential new food additive isolated from Nepeta aristata: antioxidant, antibacterial, DFT, ADME/T, PASS prediction and MTT analysis studies	9
Chlorinated paraffin screening in chocolate products and infant formula by planar solid phase extraction	9
Study of the metabolism of S-allylmercaptocysteine to elucidate its metabolites and metabolic pathway in rats	9
Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration	9
The effect of induced crystallization of lactose on dulce de leche properties	9
Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity	9
Agrocybe aegerita as a functional food: chemical composition and biological activities	9
Effect of viscoelastic properties of soluble and insoluble soy protein isolate on the fiber formation and the distribution of insoluble dietary fiber in extrudates	9
Assessment of aroma release in filled chocolate wafers through electronic nose analysis	9
Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels	9
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions	9
A new hybrid model for classification of corn using morphological properties	9
Bioactive protein and its derived peptides extracted from the yellow pond turtle plastron ameliorate inflammation and cartilage damage in papain-induced knee osteoarthritis rats	9
Metabolomic and nutritional profiling of Amaranthus cruentus landraces from Jammu and kashmir: insights into phytochemical diversity and functional potential	9
A comparison of bovine and porcine species in foods containing animal gelatin with RT-PCR and Q-Exactive ORBITRAP device	9
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche	9
Simultaneous quantification of five DL-amino acids in beer by UHPLC–MS/MS using a novel chiral mass spectrometry probe	9
Biological and economic advantages of C-Phycocyanin production from red algae (Rhodophyta), yield optimization and sustainability strategies: a systematic review	8
From waste to resource: a comparative study of pectin extraction methods for enhanced structural and functional properties	8
Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception	8
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans	8