European Food Research and Technology

Article	Citations
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	62
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	56
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	56
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	50
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	50
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	46
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	46
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	43
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	42
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	42
Maturation of wine in underwater springs as a novel wine production process	42
Impact of charge density on the properties and bioactivities of chitosan-based films	41
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	39
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	39
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	38
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	37
Development of food and drug homologous products: insights from raw material, modern processing technologies and quality assurance	36
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	35
Seafood alternatives: assessing the nutritional profile of products sold in the global market	35
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	34
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	33
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	33
Identification of varieties of sorghum based on a competitive adaptive reweighted sampling-random forest process	32
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	31
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	31

Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach	30
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	30
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	29
Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	29
Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu	28
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages	27
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	27
Recent trends in the modification of plant proteins by non-thermal techniques: impact on functional properties and their application in food systems	27
Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities	26
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	26
Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures	25
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	25
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties	25
Egg allergy was alleviated after baking and frying cooking by weakening Jagged2-Notch induced Th2 immunity in a mice model	24
Innovative technologies in postharvest management of fruits and vegetables: a review	24
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues	24
Evaluating Konjac glucomannan as an effective methylcellulose alternative in plant-based burger patties	24
Potential valorization opportunities for Brewer’s spent grain	24
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	23
Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines	23
Recent advances in extrusion technology for plant-based meat analogues: composition, development, and challenges	23
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine	23
Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection	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
Effect of ultrasonic-microwave treatment on the structure and gel properties of soybean meal	22
Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area	22
Chemo-sensory profile of white wines: importance of grape variety and aging technique	22
Calcium effects on enzymatic glucose oxidation	22
In-depth profiling of the key odor-active compounds in commercially dried red and black goji berries	22
Integrated chemical and biological analysis of Astragalus aintabicus Boiss extracts using chromatographic profiling, in vitro assays, and in Silico modeling	22
Characterization of soluble fibro-protein extract from Tunisian date seeds "Deglet Nour" by targeted and untargeted techniques	21
Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)	21
The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions	21
Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts	21
Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches	21
Effect of Lacticaseibacillus paracasei FMES-1 on nitrite concentration, microbial ecology and flavor profile of fermented pickled mustard	21
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile	21
Coumarin contents of tonka (Dipteryx odorata) products	20
Disgust or curiosity? Acceptance of edible insects as food alternative in Poland	20
BRS carmem grape: a rich source of malvidin-3,5-diglucoside with technological potential	20
Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties	20
Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion	20
Using fluorescence spectra to quantitatively evaluate the constituent content and functionality of hydroponically grown Fragaria × Ananassa	20
A comprehensive review on biological properties of fish and shellfish allergens	19
Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics	19
Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia	19
Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation	19
Characterization and discrimination of camellia oil varieties according to fatty acid, squalene, tocopherol, and volatile substance contents by chromatography and chemometrics	19
Identification of volatile compounds in chocolate malt	19
Cytochrome oxidase I DNA barcoding for species authentication in Turkish seafood products	19

Sterols in fresh and preserved button mushroom (Agaricus bisporus) products	19
Preservation effects evaluated using innovative models developed by machine learning on cucumber flesh	19
Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels	19
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
Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca)	18
Correction: The effect of year and variety on the nutritional value of Camelina sativa meal	18
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products	18
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread	18
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	18
A chemometric study on phenolic profiles and biological properties of cotton honeys from Turkey	18
Comprehensive analysis of the chemical compositions, chiral profile, and physical properties of Myristica fragrans fruit essential oils and oleoresins	18
Characterization of oil solvent extracted from four Mango (Mangifera indica L.) kernels	18
Proximate composition and amino acid profile of European eel skin: influence of body weight	17
Development of an immunomagnetic nanoparticle-based lateral flow assay for detecting major kiwi allergen Act d1 in processed foods	17
Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion	17
Harnessing probiotic fermentation for the generation of food-derived bioactive peptides: current status and prospects	17
Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals	17
Stabilization of solid lipid nanoparticles with glycyrrhizin	17
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground	17
Development of plasmid calibrators for absolute quantification of the β-parvalbumin gene in Lophius piscatorius	17
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages	16
The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste	16
Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity	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
Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards	16
Effects of sunlight ripening process on the biological activities of persimmon (Diospyros kaki L.) peel and pulp extracts	16
Cross-linked phytase aggregates for improved phytate degradation at low pH in animal feed	16
Bioactive capacity of peanuts with different coat colors	16
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
A new food stabilizer in technological properties of low-fat processed cheese	15
Influence of oak chips addition on the physicochemical properties of beer	15
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer	15
Analysis of phenolic compounds and sensory quality of kiwifruit wine fermented by different Saccharomyces cerevisiae	15
Role of apple pomace in the formulation of a novel healthy mayonnaise	15
Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel	15
Flavonoids from aging tangerine peel alleviate OVA-induced allergic asthma through JAK/STAT signaling pathway in balb/c mice	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
Efficient production and biochemical characterization of a thermostable carboxypeptidase from Bacillus megaterium and its application on flavor improvement of soy isolate protein hydrolysates	14
Reuse of cells in mead production using Tamarindus indica pulp as an unconventional supplement	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
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend	14
The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity	14
Additives used as fat substitutes in meat products: sensory and technological impacts, nutritional aspects and health benefits	14
Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels	14
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts	14
Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus	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
Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills	13
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
Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane	13
Chemical constituents and their antioxidant and anti-inflammatory activities from edible Cornus officinalis fruits	13
Classification of deep image features of lentil varieties with machine learning techniques	13
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach	13
Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts	13
Research progress on milk and egg allergens	13
Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation	13
Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee)	13
Comparison of polyphenolic profile and antioxidant capacity of Prunus subgenus Cerasus L. species from Turkey	13
Nutritional profiling of cold-pressed hemp seed oils: comprehensive analysis of fatty acids, fahfas, and cannabinoids	13
Predicting Indonesian coffee origins using untargeted SPME − GCMS - based volatile compounds fingerprinting and machine learning approaches	13
Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude	13
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties	13
Phenolic compounds classification and their distribution in winemaking by-products	13
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	12
Uncovering changes in mulberry brandy during artificial aging using flavoromics	12
Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)	12
Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine	12
Spoilage detection of smart packaged chicken meat by ddPCR	12
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars	12
Fast olive quality assessment through RGB images and advanced convolutional neural network modeling	12
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches	12
Study on the antibacterial activity and mechanism of Cinnamaldehyde against Methicillin-resistant Staphylococcus aureus	12
Rapid DNA extraction and colorimetric amplicon visualisation speed up LAMP-based detection of soybean allergen in foods	12
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage	12
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility	12
Exploring the sensory characteristics and understanding consumer acceptance of gluten-free pasta	12

Integrated phenotyping of 35 sweet cherry cultivars for texture, aroma, and taste diversity using a texture analyzer, e-nose, and e-tongue	12
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	12
Effect of heat treatment on physicochemical and sensory properties of selected coffee varieties	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
Mushrooms as meat substitute in plant-based diets	12
A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms	12
Changes in bioavailability of zinc during malting process and wort production	12
Analysis of volatile composition in Humulus lupulus L. cultivated in Taiwan	12
ATR-FTIR spectroscopic fingerprinting of Moroccan Cannabis sativa L. extracts prepared by ultrasound-assisted method: chemometric analysis and in vitro anti-inflammatory activities	11
Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin	11
Structural and physicochemical characterization, technological properties, and prebiotic potential of an acidic polysaccharide extracted from the aerial parts of Eryngium billardieri	11
Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up	11
Tracing tiger nut (C. esculentus L.): functional food from the colossal Cyperus genus	11
Simultaneous quantification of five DL-amino acids in beer by UHPLC–MS/MS using a novel chiral mass spectrometry probe	11
Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits	11
Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus	11
Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels	11
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials	11
Mitigation of acrylamide in fried potato chips using immersion in green tea extract	11
Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach	11
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	11
Kilning invokes oxidative changes in malt proteins	11
Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage	11
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts	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	11
Routes of human exposure to Micro- and Nanoplastics through the food chain: what do literature reviews say?	11
Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source	11
Post-roast maturation and coffee quality: a sensory perspective on freshness	11
Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits	11
New wines characterised by their low alcohol and extraordinary polyphenolic content	11
Nanomaterials in food processing, packaging preservation and their effects on health & environment	11
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	11
Physicochemical properties of protein-rich whole and defatted edible Jatropha curcas as a climate-resilient food ingredient	11
Monitoring viable yeast populations using flow cytometry in spontaneous and inoculated alcoholic fermentations of white must and red mash	11
Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility	11
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition	11
Differences in the antibacterial efficacy of honey against oral and non-oral bacterial pathogens in artificial human saliva	11
Assessment of aroma release in filled chocolate wafers through electronic nose analysis	11
Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems	10
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche	10
Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry	10
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach	10
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions	10
A new approach to evaluate mixing time in a V-type powder mixer: Taguchi weighted grey relational analysis	10
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)	10
Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional)	10
Development of an eco-fractionation process for Ricinodendron heudelotii oil to obtain α-eleostearic acid and β-eleostearic acid	10
Polycyclic aromatic hydrocarbons contamination levels of dried herbal teas and their infusions	10
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests	10
Quality impact and tenderization mechanism of papain-calcium chloride-citrus fiber on steak	10
Study of the metabolism of S-allylmercaptocysteine to elucidate its metabolites and metabolic pathway in rats	10
Metabolomic and nutritional profiling of Amaranthus cruentus landraces from Jammu and kashmir: insights into phytochemical diversity and functional potential	10
Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity	10
The effect of induced crystallization of lactose on dulce de leche properties	10
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine	10
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions	10
Nepetanudoside B, a potential new food additive isolated from Nepeta aristata: antioxidant, antibacterial, DFT, ADME/T, PASS prediction and MTT analysis studies	10
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts	10
The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings	10
A ready-to-use portable VIS–NIR spectroscopy device to assess superior EVOO quality	10
Using ground oyster mushroom and chia seeds for the fortification of wheat bread-Nelder–Mead simplex optimisation	10
A comparison of bovine and porcine species in foods containing animal gelatin with RT-PCR and Q-Exactive ORBITRAP device	10
Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation	10
Lipidomic profiling of Indonesian coffee to determine its geographical origin by LC–MS/MS	9
Allyl isothiocyanate as a natural fumigant for protecting soybean and bean grains against Aspergillus parasiticus growth and aflatoxin production	9
Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone	9
A new hybrid model for classification of corn using morphological properties	9
Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs	9
Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics	9
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	9
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	9
Altitude and regional differentiation of dark tea using non-targeted metabolomics based on UHPLC-Q-Exactive Orbitrap MS	9
Regulatory mechanism of Humulinone on protein foam: applications in Whey and pea protein	9
Impact of barley endophytic Pantoea agglomerans on the malt filterability	9
European food processing: occupation, qualification, and certification nexus	9
Sweet potato (Ipomoea batatas (L.) Lam): a comprehensive review of its botany, nutritional composition, phytochemical profile, health benefits, and future prospects	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
Almond (Prunus dulcis) varieties classification with genetic designed lightweight CNN architecture	9
Characterization of VOCs and additives in Italian PET bottles and studies on potential functional aldehydes scavengers	9
The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews	9
Non-destructive assessment of vitamin C in foods: a review of the main findings and limitations of vibrational spectroscopic techniques	9
Changes in selected chemical and sensory parameters during aging of red wines produced in Poland	9
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans	9
Fusion the electronic tongue and electronic nose with a graph neural network-Mamba hybrid models for the rapid traceability of wine origin	9
Assessment of the prebiotic properties of fructooligosaccharides extracted from dragon fruit (Selenicereus undatus) peel	9
Characterization and chemical modification of a Bacillus velezensis SN-1 exopolysaccharide, rEPS-2	9
Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties	9
Effect of underwater aging treatment on wine quality: a preliminary study	9
Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems	9
Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates	9
Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration	9
Predicting antibacterial effects of ozone treatment on green leafy vegetables using machine learning models	9
Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity	9
Unlocking the potential of chia seeds: from nutritional powerhouse to food innovation	9
Effect of smoldering air volume flow rates and smoking time on quality attributes of Frankfurter-type sausages	9