European Food Research and Technology

Article	Citations
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	175
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	46
Emulsifying properties of lentil protein preparations obtained by dry fractionation	45
Maturation of wine in underwater springs as a novel wine production process	43
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	42
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	39
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	39
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	39
Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia	37
Foodomics technology: promising analytical methods of functional activities of plant polyphenols	36
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	35
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	35
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	34
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	29
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	29
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	29
Seafood alternatives: assessing the nutritional profile of products sold in the global market	28
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	28
A pair of homoisoflavonoid analogues (6-aldehydo-isoophiopogonanone A/6-aldehydo-isoophiopogonanone B) from Ophiopogon japonicus as a tyrosinase inhibitor: inhibitory activity, conformational change a	28
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	27
A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties	26
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	26
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages	26
Ripe pulp metabolite profiling of ten Indonesian dessert banana cultivars using UHPLC-Q-Orbitrap HRMS	26
Spoilage yeasts in fermented vegetables: conventional and novel control strategies	26

Effect of varying salt concentration on iridescence in precooked pork meat	26
1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach	25
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	25
Analysis of estrogens in milk samples using ionic liquid-modified covalent organic framework and stable isotope labeling technique	25
Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics	25
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	25
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	25
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	25
Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu	24
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	23
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	23
Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities	23
Identification of varieties of sorghum based on a competitive adaptive reweighted sampling-random forest process	23
Preparation of dioscin from Trigonella foenum-graecum by foam separation–preparative high-performance liquid chromatography	23
Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines	23
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	23
Enantiomer distribution of major chiral volatile organic compounds in botrytized grapes and wines	22
Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures	22
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	22
Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	22
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties	21
Egg allergy was alleviated after baking and frying cooking by weakening Jagged2-Notch induced Th2 immunity in a mice model	21
Potential valorization opportunities for Brewer’s spent grain	21
Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach	20
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	20
Non-destructive quantitative analysis of carotene content in carrots using Raman spectroscopy	20
Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts	19
Preservation effects evaluated using innovative models developed by machine learning on cucumber flesh	19
Coumarin contents of tonka (Dipteryx odorata) products	19
The content of carotenoids and tocochromanols in bitter, semi-sweet and sweet apricots depending on different harvest times and geographical regions	19
Sterols in fresh and preserved button mushroom (Agaricus bisporus) products	19
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues	19
Defined shear and heat treatment of apple pomace: impact on dietary fiber structures and functional properties	19
Calcium effects on enzymatic glucose oxidation	19
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine	19
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile	18
Characterization and discrimination of camellia oil varieties according to fatty acid, squalene, tocopherol, and volatile substance contents by chromatography and chemometrics	18
Characterization of soluble fibro-protein extract from Tunisian date seeds "Deglet Nour" by targeted and untargeted techniques	18
Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion	18
Genotype by environment interaction for physiological traits in sugar beet (Beta vulgaris L.) parents and hybrids using additive main effects and multiplicative interaction model	18
Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics	17
Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches	17
Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels	17
Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation	17
The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions	17
Chemo-sensory profile of white wines: importance of grape variety and aging technique	17
Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia	17
Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties	17
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	17
Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals	16

Optimization of extraction parameters, characterization and assessment of bioactive properties of Ziziphus lotus fruit pulp for nutraceutical potential	16
Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)	16
Disgust or curiosity? Acceptance of edible insects as food alternative in Poland	16
Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection	16
A chemometric study on phenolic profiles and biological properties of cotton honeys from Turkey	16
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products	15
Development of an immunomagnetic nanoparticle-based lateral flow assay for detecting major kiwi allergen Act d1 in processed foods	15
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground	15
The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste	15
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread	15
Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion	15
Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity	15
Proximate composition and amino acid profile of European eel skin: influence of body weight	15
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	15
A comparison of ELISA and real-time PCR kits for meat species identification analysis	15
Identification of volatile compounds in chocolate malt	15
Nutritional and technological characterization of rosehip seed flours as a functional ingredient in common wheat bread	15
Cross-linked phytase aggregates for improved phytate degradation at low pH in animal feed	15
Stabilization of solid lipid nanoparticles with glycyrrhizin	15
Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca)	15
Correction: The effect of year and variety on the nutritional value of Camelina sativa meal	14
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	14
Bioactive capacity of peanuts with different coat colors	14
The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity	14
Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards	14
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification	14
Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus	14
Towards establishing the spoilage mechanisms of the long-horned grasshopper Ruspolia differens Serville	14
A new food stabilizer in technological properties of low-fat processed cheese	14
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages	14
Development of plasmid calibrators for absolute quantification of the β-parvalbumin gene in Lophius piscatorius	14
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts	14
Selection of Saccharomyces eubayanus strains from Patagonia (Argentina) with brewing potential and performance in the craft beer industry	14
Role of apple pomace in the formulation of a novel healthy mayonnaise	14
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend	13
Efficient production and biochemical characterization of a thermostable carboxypeptidase from Bacillus megaterium and its application on flavor improvement of soy isolate protein hydrolysates	13
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	13
Plant-based meat analogue (PBMA) as a sustainable food: a concise review	13
Concentration of aflatoxins in edible vegetable oils: a systematic meta-analysis review	13
Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels	13
Influence of oak chips addition on the physicochemical properties of beer	13
Application of computational fluid dynamics simulations in food industry	13
Effect of heat treatment on physicochemical and sensory properties of selected coffee varieties	13
Investigation of pre-processing NIR spectroscopic data and classification algorithms for the fast identification of chocolate-coated peanuts and sultanas	13
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer	13
Comprehensive analysis of phenylpropanoids and butylidenephthalides in Angelica sinensis (Oliv.) Diels from different regions and processing methods by high-performance liquid chromatography combined	13
Reuse of cells in mead production using Tamarindus indica pulp as an unconventional supplement	13
Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts	12
Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages	12
Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee)	12
Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation	12
Geographical origin discrimination of “Ntopia” olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics	12
Uncovering changes in mulberry brandy during artificial aging using flavoromics	12
Hybrid method for predicting protein denaturation and docosahexaenoic acid decomposition in Atlantic salmon (Salmo salar L.) using computational fluid dynamics and response surface methodology	12
Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude	12
Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills	12
A review on recent technologies adopted by food industries and intervention of 2D-inorganic nanoparticles in food packaging applications	12
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	12
Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits	12
Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane	12
Rapid DNA extraction and colorimetric amplicon visualisation speed up LAMP-based detection of soybean allergen in foods	12
Chemical constituents and their antioxidant and anti-inflammatory activities from edible Cornus officinalis fruits	11
Study on the antibacterial activity and mechanism of Cinnamaldehyde against Methicillin-resistant Staphylococcus aureus	11
Phenolic compounds classification and their distribution in winemaking by-products	11
A rapid method for distinguishing similar gelatins based on terahertz spectrum	11
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	11
Predicting Indonesian coffee origins using untargeted SPME − GCMS - based volatile compounds fingerprinting and machine learning approaches	11
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach	11
Comparison of polyphenolic profile and antioxidant capacity of Prunus subgenus Cerasus L. species from Turkey	11
Classification of deep image features of lentil varieties with machine learning techniques	11
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties	11
Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)	11
Mushrooms as meat substitute in plant-based diets	11
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
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
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	10
Exploring thermosonication as non-chemical disinfection technology for strawberries	10
Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin	10
Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits	10
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	10

Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials	10
Antioxidant and nitrite-scavenging activities of Zanthoxylum bungeanum maxim. and Capsicum annuum L.: a synergistic, additive or antagonistic effect of the extracts?	10
Evaluation of the effect of geographical origin and extraction solvents on bioactive and antioxidative properties of Inula viscosa L. grown in Turkey by chemometric approach	10
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility	10
Exploring the sensory characteristics and understanding consumer acceptance of gluten-free pasta	10
Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed	10
A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms	10
Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine	10
Spoilage detection of smart packaged chicken meat by ddPCR	10
Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage	10
The importance of Cu ×  Pb interactions to Lentinula edodes yield, major/trace elements accumulation and antioxidants	10
Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry	10
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts	10
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines	10
Analysis of volatile composition in Humulus lupulus L. cultivated in Taiwan	10
The relationship between acidification (pH) and meat quality traits of polish white breed pigs	10
Fast olive quality assessment through RGB images and advanced convolutional neural network modeling	10
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars	10
Changes in bioavailability of zinc during malting process and wort production	10
Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up	10
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage	10
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches	10
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	10
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche	9
Routes of human exposure to Micro- and Nanoplastics through the food chain: what do literature reviews say?	9
Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC	9
The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings	9
Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach	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
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests	9
Texture design of gluten-free bread by mixing under controlled headspace atmosphere	9
Differentiation of peach cultivars by image analysis based on the skin, flesh, stone and seed textures	9
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition	9
Simultaneous quantification of five DL-amino acids in beer by UHPLC–MS/MS using a novel chiral mass spectrometry probe	9
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts	9
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach	9
Tracing tiger nut (C. esculentus L.): functional food from the colossal Cyperus genus	9
High-performance liquid chromatography for the sensitive zearalenone determination by the automated immunomagnetic beads purifier for one-step sample pre-treatment	9
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine	9
Differences in the antibacterial efficacy of honey against oral and non-oral bacterial pathogens in artificial human saliva	9
New wines characterised by their low alcohol and extraordinary polyphenolic content	9
Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source	9
Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility	9
Nanomaterials in food processing, packaging preservation and their effects on health & environment	9
Assessment of aroma release in filled chocolate wafers through electronic nose analysis	9
The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer	9
Kilning invokes oxidative changes in malt proteins	9
Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies	9
Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability	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)	8
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	8
Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems	8
Effects of high-pressure thawing on the quality and myofibrillar protein denaturation of Atlantic salmon	8
Changes in selected chemical and sensory parameters during aging of red wines produced in Poland	8
Assessment of phenolic profile, allicin content, and inhibitory potential against α-amylase and α-glucosidase on conventional and organic garlic (Allium sativum L.)	8
Hydroalcoholic extracts of Psidium cattleianum Afzel. ex Sabine for liqueur production: influence of different fruit harvesting points on phytochemical, volatile, and sensory profiles, antioxidant act	8
Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems	8
Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics	8
Quantitative and fingerprint analysis of proanthocyanidins and phenylpropanoids in Cinnamomum verum bark, Cinnamomum cassia bark, and Cassia twig by UPLC combined with chemometrics	8
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans	8
Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration	8
Quality impact and tenderization mechanism of papain-calcium chloride-citrus fiber on steak	8
Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone	8
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	8
The effect of induced crystallization of lactose on dulce de leche properties	8
Using ground oyster mushroom and chia seeds for the fortification of wheat bread-Nelder–Mead simplex optimisation	8
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese	8
Targeted authentication approach for the control of the contamination of refined olive oil by refined seeds oils using chromatographic techniques and chemometrics models	8
The classification of wheat species based on deep convolutional neural networks using scanning electron microscope (SEM) imaging	8
Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from “wonderful” pomegranate peel: an advanced chemometrics analysis	8
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	8
Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity	8
Study of the metabolism of S-allylmercaptocysteine to elucidate its metabolites and metabolic pathway in rats	8
Effect of seven baking lipases on the lipid class composition of three different cakes	8
Non-destructive assessment of vitamin C in foods: a review of the main findings and limitations of vibrational spectroscopic techniques	8
Feasibility study and optimization of solar-assisted intermittent microwave–convective drying condition for potato	8
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions	8
Authentication of American ginseng (Panax quinquefolius L.) from different origins by linear discriminant analysis of multi-elements	8
Polycyclic aromatic hydrocarbons contamination levels of dried herbal teas and their infusions	8
Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties	8
Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates	8
A new hybrid model for classification of corn using morphological properties	8
Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation	8
Effect of vineyard row orientation on microclimate, phenolic compounds, individual anthocyanins, and free volatile compounds of Cabernet Sauvignon (Vitis vinifera L.) in a high-altitude arid valley	8
Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs	8
Predicting antibacterial effects of ozone treatment on green leafy vegetables using machine learning models	8
Almond (Prunus dulcis) varieties classification with genetic designed lightweight CNN architecture	8
Impact of barley endophytic Pantoea agglomerans on the malt filterability	8
Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional)	8
Lipidomic profiling of Indonesian coffee to determine its geographical origin by LC–MS/MS	8
A ready-to-use portable VIS–NIR spectroscopy device to assess superior EVOO quality	8
The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews	8
Development of an eco-fractionation process for Ricinodendron heudelotii oil to obtain α-eleostearic acid and β-eleostearic acid	8
Characterization of VOCs and additives in Italian PET bottles and studies on potential functional aldehydes scavengers	8