European Food Research and Technology

Article	Citations
Plant-based meat analogues: from niche to mainstream	233
Plant-based meat analogue (PBMA) as a sustainable food: a concise review	130
The microbiological quality of various foods dried by applying different drying methods: a review	80
Oat proteins as emerging ingredients for food formulation: where we stand?	51
Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken	50
Impact of microfluidization on colloidal properties of insoluble pea protein fractions	46
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods	44
Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile c	44
Fundamental characterization of wheat gluten	43
Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy	41
Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity	41
Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains	38
The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality	35
Foodomics in bee product research: a systematic literature review	35
The relationship between acidification (pH) and meat quality traits of polish white breed pigs	34
Veggie burgers in the EU market: a nutritional challenge?	33
Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach	30
Identification and characterization of two novel antioxidant peptides from silkworm pupae protein hydrolysates	29
Recent advances in sensors for detecting food pathogens, contaminants, and toxins: a review	29
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications	28
Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies	28
Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake	28
Computer vision classification of dry beans (Phaseolus vulgaris L.) based on deep transfer learning techniques	28
Metabolomics as a marketing tool for geographical indication products: a literature review	27
Saccharomycopsis fibuligera in liquor production: A review	26

Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties	25
Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene	25
Phenolic compounds classification and their distribution in winemaking by-products	25
Classification of deep image features of lentil varieties with machine learning techniques	24
Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents	23
Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC	23
CNN–SVM hybrid model for varietal classification of wheat based on bulk samples	23
Selected dried fruits as a source of nutrients	23
Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread	23
Multi-residue analytical methods for pesticides in teas: a review	22
A novel Angiotensin-I-converting enzyme (ACE) inhibitory peptide IAF (Ile-Ala-Phe) from pumpkin seed proteins: in silico screening, inhibitory activity, and molecular mechanisms	22
Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose	22
Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies	21
Seafood alternatives: assessing the nutritional profile of products sold in the global market	21
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	21
Powdered seaweeds as a valuable ingredient for functional breads	21
Rapeseed protein as a novel ingredient of gluten-free bread	20
Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains	20
Characterization of the key aroma compounds in three world-famous black teas	20
Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours	20
The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/	20
Determination of bioactive compounds in extra virgin olive oils from 19 Moroccan areas using liquid chromatography coupled to mass spectrometry: a study over two successive years	19
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment	19
All-around characterization of brewers’ spent grain	19
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties	19
A survey on computational taste predictors	19
Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters	19
Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS	19
Isolation, identification, and molecular docking analysis of novel ACE inhibitory peptides from Spirulina platensis	18
Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry	18
Larvae and pupae of Alphitobius diaperinus as promising protein alternatives	18
Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review	18
LC-Q-TOF/MS based identification and in silico verification of ACE-inhibitory peptides in Giresun (Turkey) hazelnut cakes	18
Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis	17
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics	17
Extraction, purification and stability of C-phycocyanin from Arthrospira platensis	17
Production of plant-based meat: functionality, limitations and future prospects	17
Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles	17
Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples	17
Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS	17
Mechanism, kinetics, and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: a non-dairy alternative in food systems	17
LC/MS-based metabolomics to evaluate the milk composition of human, horse, goat and cow from China	17
Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits	17
Differentiation of peach cultivars by image analysis based on the skin, flesh, stone and seed textures	17
Novel thermal and non-thermal millet processing technologies: advances and research trends	17
Distinguishing lacto-fermented and fresh carrot slice images using the Multilayer Perceptron neural network and other machine learning algorithms from the groups of Functions, Meta, Trees, Lazy, Bayes	16
Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland	16
Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation	16
Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten	16
Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat	16

Quality characteristics of Koroneiki olive oil from Zakynthos island (Greece) and differentiation depending on the altitude level	16
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview	16
Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues	15
Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection	15
Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking	15
Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review	15
Undervalued Atlantic brown seaweed species (Cystoseira abies-marina and Zonaria tournefortii): influence of treatment on their nutritional and bioactive potential and bioaccessibility	15
Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours	15
Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue	15
Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis	14
The impact of different adsorbents on flavour characteristics of a lentil protein isolate	14
Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus	14
Isolation and structural elucidation of dimeric epigallocatechin-3-gallate autoxidation products and their antioxidant capacity	14
Intrinsic viscosity, steady and oscillatory shear rheology of a new source of galactomannan isolated from Gleditsia caspica (Persian honey locust) seeds in aqueous dispersions	14
Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage	14
Application of computational fluid dynamics simulations in food industry	14
Benchmarking analysis of CNN models for bread wheat varieties	14
Geographical origin discrimination of “Ntopia” olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics	14
Evaluation of indigenous non-Saccharomyces cider yeasts for use in brewing	14
Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication	13
Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju	13
Quantification of the aromatic potential of ripe fruit of Vanilla planifolia (Orchidaceae) and several of its closely and distantly related species and hybrids	13
Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract	13
A new honey adulteration detection approach using hyperspectral imaging and machine learning	13
Concentration of aflatoxins in edible vegetable oils: a systematic meta-analysis review	13
Polyphenols, organic acids, and their relationships in red grapes of Vitis vinifera and Isabella (Vitis labrusca) under arid conditions	13
Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.)	13
AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil	13
Technological and nutritional aspects of milk chocolate enriched with grape pomace products	13
Chromatographic fingerprint application possibilities in food authentication	13
The application of image processing for cultivar discrimination of apples based on texture features of the skin, longitudinal section and cross-section	13
Organic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venom	13
Effect of flooding and drought on the content of phenolics, sugars, photosynthetic pigments and vitamin C, and antioxidant potential of young Chinese cabbage	13
Detection of fish freshness using artificial intelligence methods	13
Characterization of endogenous peptides from Dromedary and Bactrian camel milk	13
EPR free radical scavenging activity on superoxide, hydroxyl and tert–butyl hydroperoxide radicals by common hydrophilic antioxidants: effect of mixing and influence of glucose and citric acid	12
Monitoring the fatty acid and volatile compositions of Tunisian virgin olive oils using HS-SPME–GC–MS with regard to growing area	12
Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception	12
Effect of boiling on classification performance of potatoes determined by computer vision	12
Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilac	12
Discrimination of tomato seeds belonging to different cultivars using machine learning	12
Effects of age on mineral elements, amino acids and fatty acids in Chinese chestnut fruits	12
A comparison of toxic and essential elements in edible wild and cultivated mushroom species	12
Impact of processing parameters on the quality attributes of spray-dried powders: a review	12
Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food	12
Changes in the fatty acid content of Egyptian human milk across the lactation stages and in comparison with Chinese human milk	12
Odour-active compounds in liquid malt extracts for the baking industry	12
Coffee beyond the cup: analytical techniques used in chemical composition research—a review	12
Chemical constituents and their antioxidant and anti-inflammatory activities from edible Cornus officinalis fruits	12
Novel peptides with xanthine oxidase inhibitory activity identified from macadamia nuts: integrated in silico and in vitro analysis	12
Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage	12
The effects of geographic region and cultivar on oxidative stability and elemental analysis of Tunisian extra virgin olive oil	12
Effects of in vitro simulated digestion on the antioxidant activity of different Camellia sinensis (L.) Kuntze leaves extracts	12
Cyclodextrins as high-performance green co-solvents in the aqueous extraction of polyphenols and anthocyanin pigments from solid onion waste	12
Determination of phenolic compounds profiles and antioxidant properties of oleaster (Elaeagnus angustifolia L.) grown in Turkey	12
Influence of genetic background, growth latitude and bagging treatment on phenolic compounds in fruits of commercial cultivars and wild types of apples (Malus sp.)	11
Saltatory rolling circle amplification (SRCA) for sensitive visual detection of horsemeat adulteration in beef products	11
Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis	11
Selected nutrients determining the quality of different cuts of organic and conventional pork	11
In vitro antioxidant and antibacterial activities with polyphenolic profiling of wild cherry, the European larch and sweet chestnut tree bark	11
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice	11
Changes in mineral composition of six strains of Pleurotus after substrate modifications with different share of nitrogen forms	11
A melissopalynological and chemical characterization of Anatolian propolis and an assessment of its antioxidant potential	11
Volatile components in papaya fruits are the non-invasive biomarkers to monitor the ripening stage and the nutritional value	11
Rapid identification of adulterated honey according to the targeted analysis of phenolic compounds using chemometrics	11
New thermal and rheological approaches of chickpea–wheat dough for breadmaking	11
Effect of the distillation process on polyphenols content of grape pomace	11
Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods	11
Unraveling physicochemical profiles and bioactivities of citrus peel essential oils: a comprehensive review	11
The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey	10
Lipidomic profiling of Indonesian coffee to determine its geographical origin by LC–MS/MS	10
Comparative evaluation of greenhouse gas emissions and specific energy consumption of different drying techniques in pear slices	10
Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus	10
The effect of durum wheat genotypes on cooking quality of pasta	10
Impact of exogenous α-amylases on sugar formation in straight dough wheat bread	10
Resistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders	10
Analysis of estrogens in milk samples using ionic liquid-modified covalent organic framework and stable isotope labeling technique	10
High pressure and thermal processing on the quality of zucchini slices	10
Rapid and simultaneous detection of Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in meat using multiplex immunomagnetic separation and multiplex real-time PCR	10
Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat	10

Recent insights, applications and prospects of xylose reductase: a futuristic enzyme for xylitol production	10
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages	10
Effect of high levels of CO2 and O2 on membrane fatty acid profile and membrane physiology of meat spoilage bacteria	10
Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds	10
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines	10
Evaluation of nutritional composition and ecotoxicity of the stick insect Cladomorphus phyllinum	10
Free and bound MCPD and glycidyl esters in smoked and thermally treated fishery products of the German market	10
Enantiomer distribution of major chiral volatile organic compounds in botrytized grapes and wines	10
Fast olive quality assessment through RGB images and advanced convolutional neural network modeling	10
Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application	10
TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property	10
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions	10
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties	10
Application of cloud point extraction for residues of chloramphenicol and amoxicillin in milk samples by HPLC–DAD	10
Bioactive compounds and antioxidant activity of highbush blueberry (Vaccinium corymbosum) grown in southern Spain	10
Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)	10
Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits	10
Production of high-purity galacto-oligosaccharides (GOS) by Lactobacillus-derived β-galactosidase	10
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing	10
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties	10
Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed	10
Influence of drying methods on the structure, mechanical and sensory properties of strawberries	10
Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics	9
Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source	9
Tunisian essential oils as potential food antimicrobials and antioxidants and screening of their element profile	9
Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin	9
Insights on the impact of deep eutectic solvents on the composition of the extracts from lemon (Citrus limon L.) peels analyzed by a novel RP-LC–QTOF-MS/MS method	9
How acetaldehyde reacts with low molecular weight phenolics in white and red wines	9
Lentinus crinitus basidiocarp stipe and pileus: chemical composition, cytotoxicity and antioxidant activity	9
An overview on smart and active edible coatings: safety and regulations	9
Comparative assessment of quality parameters and bioactive compounds of white and black garlic	9
Facile and sensitive detection of norfloxacin in animal-derived foods using immuno-personal glucose meter	9
Identification of key aromas of Chinese muskmelon and study of their formation mechanisms	9
The physics and chemistry of beer foam: a review	9
Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis	9
Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review	9
The use of Li2O fortified growing compost to enhance lithiation in white Agaricus bisporus mushrooms: Li uptake and co-accumulation of other trace elements	9
Benchmarking analysis of CNN models for pits of sour cherry cultivars	9
Ethylene oxide in foods: current approach to the risk assessment and practical considerations based on the European food business operator perspective	9
Emulsifying properties of lentil protein preparations obtained by dry fractionation	9
Biological activities and synergistic effects of Elsholtzia stauntoni essential oil from flowers and leaves and their major constituents against Tribolium castaneum	9
Dry reagent-based multiplex real-time PCR assays for specific identification of chicken, mutton, beef and pork in raw and processed meat products	9
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics	9
Hypoglycaemic, antioxidative and phytochemical evaluation of Cornus mas varieties	9
Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca)	9
Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation	9
Volatile composition of Spanish red wines: effect of origin and aging time	9
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues	9
Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification	9
Determination of 12 quinolones in honey by vortex-assisted dispersive liquid liquid microextraction performed in syringe based on deep eutectic solvent combine with ultra performance liquid chromatogr	9
Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil	9
Aroma identification of Greek bee pollen using HS-SPME/GC–MS	9
A magnetic nanoparticle-based lateral flow immunochromatography assay for the rapid detection of fluoroquinolones in milk	9
Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001	9
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification	9
Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Met	9
A comparative evaluation of Bayes, functions, trees, meta, rules and lazy machine learning algorithms for the discrimination of different breeding lines and varieties of potato based on spectroscopic	8
Classification of Cicer arietinum varieties using MobileNetV2 and LSTM	8
PCR–RFLP and species-specific PCR efficiency for the identification of adulteries in meat and meat products	8
Characterization of Rubus fruticosus L. berries growing wild in Morocco: phytochemical screening, antioxidant activity and chromatography analysis	8
Multiplex SERS-based lateral flow assay for one-step simultaneous detection of neomycin and lincomycin in milk	8
Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage	8
An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces	8
Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage	8
Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time	8
Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation	8
Berries: effects on health, preservation methods, and uses in functional foods: a review	8
High-performance liquid chromatography for the sensitive zearalenone determination by the automated immunomagnetic beads purifier for one-step sample pre-treatment	8
Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts	8
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines	8
Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee)	8
Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach	8
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry)	8
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations	8
A rapid UPLC-QqQ-MS/MS method for targeted screening and quantitative analysis of secondary metabolites in satsuma mandarin	8
Insight into the mechanochemistry of the Maillard reaction: degradation of Schiff bases via 5-oxazolidinone intermediate	8
A comparative study of vision transformers and convolutional neural networks: sugarcane leaf diseases identification	8
Development of a double-monitoring method for the determination of total antioxidant capacity as ascorbic acid equivalent using CUPRAC assay with RP-HPLC and digital image-based colorimetric detection	8
Glycation of N-ε-carboxymethyllysine	8
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	8
A review on recent technologies adopted by food industries and intervention of 2D-inorganic nanoparticles in food packaging applications	8
Effects of the intensification of soybean defects: consequences on the physicochemical, technological, protein and oil properties	8
Classification of walnut varieties obtained from walnut leaf images by the recommended residual block based CNN model	8
Simple extraction procedure for free amino acids determination in selected gluten-free flour samples	8
Chemical profiling of ancient bud black tea with a focus on the effects of shoot maturity and fermentation by UHPLC-HRMS	8
Changes in beer bitterness level during the beer production process	7
Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”	7
Development of the technology for producing water-soluble melanin from waste of vinary production and the study of its physicochemical properties	7
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	7
Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages	7
Characterization of aroma, sensory and taste properties of Angelica keiskei tea	7
Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up	7
Authentication of tomato (Solanum lycopersicum L.) cultivars using discriminative models based on texture parameters of flesh and skin images	7
Phytochemical analysis, antioxidant, antibacterial, and cytotoxic activities of leaves and roots of Rubus hyrcanus Juz.	7
ACE inhibitory effect of the protein hydrolysates prepared from commercially available nori product by pepsin–trypsin digestion	7