European Food Research and Technology

Article	Citations
Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine	148
Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl	88
Characterizing the non-starch polysaccharides of hempseed cell walls	50
Development of the technology for producing water-soluble melanin from waste of vinary production and the study of its physicochemical properties	48
Antioxidant, antimicrobial, antiviral, and antiproliferative properties of Turkish propolis sample	45
A rheometer-based method to determine the crystal types of cocoa butter in white chocolate	44
Integrated approach for the molecular characterization of edited plants obtained via Agrobacterium tumefaciens-mediated gene transfer	43
Using ground coffee particle size and distribution to remodel beverage properties	41
Characterization of endogenous peptides from Dromedary and Bactrian camel milk	38
Assessment of bioactive compounds and antioxidant capacity of peels and seeds from Mangifera indica L cv Ataulfo waste	34
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility	34
Powdered seaweeds as a valuable ingredient for functional breads	34
Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties	33
Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach	31
Unsupervised data fusion and interpretation through cluster analysis on biplot projections: craft beer and gin case studies	31
Identification of antihypertensive bioactive peptides in the herby and white cheeses produced from different milk types	29
Intrinsic viscosity, steady and oscillatory shear rheology of a new source of galactomannan isolated from Gleditsia caspica (Persian honey locust) seeds in aqueous dispersions	28
Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up	28
Determination of the quality of smoked sea herring (Sardinella maderensis) produced by three smoking processes practiced in Ivory Coast	28
Real-time PCR for detection of pistachio in food targeting a low copy number gene marker	27
Elemental composition of green tea infusions depending on the method of their brewing	26
Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry	25
From olive leaves to spherical nanoparticles by one-step RESS process precipitation	23
The combination effects of quercetin on starch and digestive enzymes reduce postprandial blood glucose in rats	23
Effect of soy protein isolates inclusion on physicochemical, functional, and nutritional properties of buckwheat gels	23

Comparison of the nutrient content of commercially purchased medium seed brown lentils with the world’s leading database	23
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	23
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials	23
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	22
Composition analysis of rootstock cherry (Prunus mahaleb L.), a potential source of human nutrition and dietary supplements	22
Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae	22
Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content	22
Spoilage detection of smart packaged chicken meat by ddPCR	21
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	21
The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes	21
Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods	21
Screening of fungi from the phylum Basidiomycota for degradation of boar taint aroma compounds	20
Maturation of wine in underwater springs as a novel wine production process	20
Effects of age on mineral elements, amino acids and fatty acids in Chinese chestnut fruits	20
The importance of Cu ×  Pb interactions to Lentinula edodes yield, major/trace elements accumulation and antioxidants	19
Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties	19
Seafood alternatives: assessing the nutritional profile of products sold in the global market	19
Comparison of palynological method and chromatographic analysis combined with chemometrics to identify botanical origin of propolis	19
Exploring thermosonication as non-chemical disinfection technology for strawberries	19
A novel high-sensitive indirect competitive chemiluminescence enzyme immunoassay based on monoclonal antibody for tenuazonic acid (TeA) detection	19
Extraction of C-PC from Arthrospira platensis: use of ultrasounds, organic solvents and deep eutectic solvents	18
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	18
NMR-based identification of thickeners in membrane-filtered food premixtures	18
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	18
Droplet digital PCR and real-time PCR for the sensitive and specific detection of Vibrio vulnificus based on the novel target genes	18
Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power	18
Food authentication and adulteration control based on metrics data of foods and chemometrics	17
Real-time loop-mediated isothermal amplification of propidium monoazide for visualization of viable Bacillus cereus in food	17
Anti-inflammatory and antioxidant activities of ginsenosides and ginseng root extract to counteract obesity	17
Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia	17
Mid-infrared spectroscopy enabled rapid differentiation between fresh and frozen–thawed Sevruga (Acipenser stellatus) samples presenting different raw quality	17
Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits	17
Exploring the influence of terroir on douro white and red wines characteristics: a study of human perception and electronic analysis	17
Effects of EGCg and theaflavins on emetic toxin-producing Bacillus cereus in vitro	16
A review of parametrized trajectory method-based chemical kinetics application to food and flavor analysis	16
Brazilian floral honeys: physicochemical, phenolic compounds, organic acids, and mineral characterization	16
Palynological, chemical, antimicrobial, and enzyme inhibition properties of Cannabis sativa L. propolis	16
Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products	16
Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings	16
Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families	16
An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils	15
Phenolic compounds profiles of different barley varieties under the action of nanocomposite complex bacterial preparation Azogran in conditions of abiotic stress	15
Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages	15
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	15
A review of techno-functional properties of legume proteins and their potential for development of new products	15
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	15
The mechanism of protective effect on postharvest blackberry fruit treated with ferulic acid and natamycin jointly using transcriptomics and proteomics methods	15
Biochemical characterization of YoAlp®: a sheep-fermented milk obtained with autochthonous starter cultures	15
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	15
Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts	14

Development of a sensitive sandwich enzyme-linked immunosorbent assay test kit for reliable detection of peanut residues in processed food	14
An effective feature extraction method for olive peacock eye leaf disease classification	14
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches	14
Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique	14
Determination of the suitability of wheat cultivars for baklava production	14
A novel fluorescence internal filtration immunoassay for the detection of clenbuterol	14
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	14
Effect of shear and legume protein-type on the mechanical and water vapour barrier properties of composite based edible films	13
ACE inhibitory effect of the protein hydrolysates prepared from commercially available nori product by pepsin–trypsin digestion	13
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	13
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce	13
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	13
Influence of cocoa origin on the nutritional characterization of chocolate	13
Mechanical and surface properties of semifinished potato tuber exposed to UV-C radiation at varied operational parameters	13
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	13
Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts	13
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	13
Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed	13
Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts	13
Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples	13
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies	13
Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application	13
Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century	13
Changes in beer bitterness level during the beer production process	13
HS–SPME–GC–MS profiling and sensory analyses of juices from red-fleshed ‘Weirouge’ apples made with innovative and conventional dejuicing systems	13
Bioactive compounds and oxidative stability of feral olive oils from Tunisian Amazigh Mountains using LC-ESI-QTOF-MS approach for the development of innovative food products	12
Foodomics technology: promising analytical methods of functional activities of plant polyphenols	12
Phytochemical analysis, antioxidant, antibacterial, and cytotoxic activities of leaves and roots of Rubus hyrcanus Juz.	12
Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives	12
Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes	12
The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages	12
Distinctive properties of the pine, oak, chestnut and multifloral blossom and honeydew honeys	12
Benchmarking analysis of CNN models for pits of sour cherry cultivars	12
Characterization of Rubus fruticosus L. berries growing wild in Morocco: phytochemical screening, antioxidant activity and chromatography analysis	12
Fast olive quality assessment through RGB images and advanced convolutional neural network modeling	12
The use of Li2O fortified growing compost to enhance lithiation in white Agaricus bisporus mushrooms: Li uptake and co-accumulation of other trace elements	12
Physicochemical and phytochemical characterization of green coffee, cinnamon clove, and nutmeg EEGO, and aroma evaluation of the raw powders	12
Analysis of the scientific knowledge structure on automation in the wine industry: a bibliometric and systematic review	12
Authentication of tomato (Solanum lycopersicum L.) cultivars using discriminative models based on texture parameters of flesh and skin images	12
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines	12
Study of the influence of hop polyphenols on the sensory stability of lager beer	12
Phenolic characterization, antioxidant and α-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses	12
Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin	12
Fatty acid composition, squalene and elements in apple by-products: comparison between ancient cultivars and commercial varieties	12
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	12
The effect of microbial transglutaminase and two different starter cultures on goat milk yogurt	11
Better selection of chestnut cultivars: experimenting the sensory characterization of the Marrone chestnuts compared to the “Chataigne” chestnuts	11
Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment	11
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	11
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	11
Characterization of aroma, sensory and taste properties of Angelica keiskei tea	11
Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition	11
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts	11
The effect of drought stress of sorghum grains on the textural features evaluated using machine learning	11
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	11
Multiple biological effects of secondary metabolites of Ziziphus jujuba: isolation and mechanistic insights through in vitro and in silico studies	11
Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations	10
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	10
Soy protein-based protein composite system: gelation, application, and challenges—a review	10
Determination of tomato leafminer: Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) damage on tomato using deep learning instance segmentation method	10
Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS	10
Interaction mechanisms of ACE inhibitory peptides: molecular docking and molecular dynamics simulation studies on five wheat gluten derived peptides	10
Extraction, purification and stability of C-phycocyanin from Arthrospira platensis	10
Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability	10
Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee	10
Characterization of various isomeric photoproducts of ergosterol and vitamin D2 generated by UV irradiation	10
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	10
Benchmarking analysis of CNN models for bread wheat varieties	10
Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS	10
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	10
Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars	10
Chemical profile of craft brewer’s spent yeast and its antioxidant and antiproliferative activities	10
Coffee beyond the cup: analytical techniques used in chemical composition research—a review	10
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview	10
Changes in bioavailability of zinc during malting process and wort production	10
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	10
Functional w1/o/w2 model food product with encapsulated colostrum and high protein content	10
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	10
Glycation of N-ε-carboxymethyllysine	10
Tunisian essential oils as potential food antimicrobials and antioxidants and screening of their element profile	10

A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms	9
Effect of lactic fermentation and matrix on phenolic content, bioaccessibility, and scavenging activity of beetroot beverages	9
Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages	9
Determination of phenolic compounds profiles and antioxidant properties of oleaster (Elaeagnus angustifolia L.) grown in Turkey	9
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition	9
Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars	9
Difference in the metabolome of colostrum from healthy mothers and mothers with type 2 diabetic mellitus	9
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	9
Identification of apple varieties using hybrid transfer learning and multi-level feature extraction	9
Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis	9
Use of red grape pulp, marc and must in the production of beer	9
Acetylated cashew gum polysaccharide nanoparticles as a promising green label nanomaterial for encapsulation of D-limonene: physicochemical, structural and antibacterial properties	9
Electronic nose and its application in the food industry: a review	9
The relationship between acidification (pH) and meat quality traits of polish white breed pigs	9
All-around characterization of brewers’ spent grain	9
Co-culture fermentation characteristics of antifreeze yeast and mining of related freezing-resistant genes	9
The functionality, bioavailability, and bioactive peptides in white cheeses produced in Turkey	9
A clarifying reagent and microplate-based method for the high-throughput analysis of lipase activity in milk	9
Anti-inflammatory alkaloids from lotus (Nelumbo nucifera Gaertn.) leaves	9
Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer	9
1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach	9
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage	9
Visualization and quantitative detection of foodborne Salmonella Typhimurium by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs@phage)	9
Emulsifying properties of lentil protein preparations obtained by dry fractionation	9
The microbiological quality of various foods dried by applying different drying methods: a review	9
Routes of human exposure to Micro- and Nanoplastics through the food chain: what do literature reviews say?	9
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests	9
Effect of varying salt concentration on iridescence in precooked pork meat	9
Effect of a pH shift treatment on the functional properties of individual and blended commercial plant protein ingredients	9
Influence of enzymatic clarification, filtration, and pasteurization on ellagitannin and anthocyanin content in raspberry juices	9
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	8
Phenolic compound, organic acid, mineral, and carbohydrate profiles of pine and blossom honeys	8
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	8
Characterization of the formation of key flavor volatiles in kiwifruit (Actinidia deliciosa) during storage by integrating	8
Antioxidant stability of a novel peptide from porcine plasma hydrolysates by in vitro digestion/HepG-2 model	8
Spoilage yeasts in fermented vegetables: conventional and novel control strategies	8
Tune in to the terrific applications of turanose	8
Optimization of beer mixed fermentation using Saccharomyces cerevisiae and Lactobacillus brevis	8
Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type	8
Determination of aluminium concentrations in black, green, and white tea samples: effects of different infusion times and teapot species on aluminium release	8
Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread	8
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	8
An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (Campomanesia Phaea Berg): Myrtaceae’s family	8
Influence of drought stress on increasing bioactive compounds of pomegranate (Punica granatum L.) juice. Exploratory study using LC–MS-based untargeted metabolomics approach	8
Non-destructive quantitative analysis of carotene content in carrots using Raman spectroscopy	8
Preparation of dioscin from Trigonella foenum-graecum by foam separation–preparative high-performance liquid chromatography	8
A sensitive chemiluminescence immunoassay based on immunomagnetic beads for quantitative detection of zearalenone	8
The fat content and adiabatic heating impact the lethality of high pressure processing towards Escherichia coli	8
Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS	8
Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies	8
Evaluation of cannabinoid (CBD and THC) content of four different strains of cannabis grown in four different regions	8
Color changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time	8
Simultaneous detection of thiabendazole and carbendazim in foods based on two-color upconversion and magnetic separation nanoparticles fluorescence immunoassay	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
LC-Q-TOF/MS based identification and in silico verification of ACE-inhibitory peptides in Giresun (Turkey) hazelnut cakes	8
Free and bound MCPD and glycidyl esters in smoked and thermally treated fishery products of the German market	8
Changes in the aroma characteristics during the different processes of dry Cabernet Sauvignon wine production	8
Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry	8
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages	8
Antioxidant and nitrite-scavenging activities of Zanthoxylum bungeanum maxim. and Capsicum annuum L.: a synergistic, additive or antagonistic effect of the extracts?	8
Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum	8
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues	8
Ripe pulp metabolite profiling of ten Indonesian dessert banana cultivars using UHPLC-Q-Orbitrap HRMS	7
Rapid detection of diarrhetic shellfish poisoning toxins in Perna Viridis using NIS and D2-BO-SVM classifier	7
Influence of benzothiadiazole on isoprene metabolism and aroma accumulation in Chardonnay grapes (Vitis vinifera L.) during development	7
Enzymatic production and analysis of antioxidative protein hydrolysates	7
Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures	7
Effects of in vitro simulated digestion on the antioxidant activity of different Camellia sinensis (L.) Kuntze leaves extracts	7
A rapid quantitative method by liquid chromatography–tandem mass spectrometry for the measurement of anthocyanins and their metabolic characteristics in Sprague–Dawley rats	7
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	7
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche	7
Modified loop-mediated isothermal amplification method combined with a TaqMan probe for the detection of Mycoplasma gallisepticum	7
Simultaneous quantification of five DL-amino acids in beer by UHPLC–MS/MS using a novel chiral mass spectrometry probe	7
Amino acids and glycation compounds in hot trub formed during wort boiling	7
Bioelectrochemical impedance analysis and the correlation with mechanical properties for evaluating bruise tolerance differences to drop shock in strawberry cultivars	7
The application of solar drying process for the valorisation of papaya fruit	7
Quantitative proteome analysis revealed metabolic changes in Arthrospira platensis in response to selenium stress	7
A new honey adulteration detection approach using hyperspectral imaging and machine learning	7
Egg allergy was alleviated after baking and frying cooking by weakening Jagged2-Notch induced Th2 immunity in a mice model	7
A novel reagent pre-column derivatization method for UHPLC-MS/MS to determine four α-dicarbonyl compounds in beer	7
Effect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content	7
Classification of hazelnut varieties based on bigtransfer deep learning model	7
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts	7
Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source	7
White mustard (Sinapis alba L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents	7
Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines	7
Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines	7
Qualitative profiling of mono- and sesquiterpenols in aglycon libraries from Vitis vinifera L. Gewürztraminer using multidimensional gas chromatography–mass spectrometry	7
Measurement of chemiluminescence induced by cytochrome c plus hydrogen peroxide to characterize the peroxidase activity of various wines and the Botrytis cinerea related quality of Aszú wines of Tokaj	7
Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility	7
The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings	7
Hyperlipidemia control using the innovative association of lupin proteins and chitosan and α-cyclodextrin dietary fibers: food supplement formulation, molecular docking study, and in vivo evaluation	7
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	7
Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels	7
Odour-active compounds in liquid malt extracts for the baking industry	7