European Food Research and Technology

Article	Citations
Plant-based meat analogues: from niche to mainstream	186
Plant-based meat analogue (PBMA) as a sustainable food: a concise review	98
The microbiological quality of various foods dried by applying different drying methods: a review	55
Evaluation of ACE, α-glucosidase, and lipase inhibitory activities of peptides obtained by in vitro digestion of selected species of edible insects	51
An overview of microencapsulation in the food industry: opportunities, challenges, and innovations	48
Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review	46
2-Benzhydrylsulfinyl-N-hydroxyacetamide-Na extracted from fig as a novel cytotoxic and apoptosis inducer in SKOV-3 and AMJ-13 cell lines via P53 and caspase-8 pathway	44
Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken	39
Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy	38
Oat proteins as emerging ingredients for food formulation: where we stand?	37
On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview	37
Impact of microfluidization on colloidal properties of insoluble pea protein fractions	36
Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves	36
Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity	36
Essential oils as insect repellent agents in food packaging: a review	35
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	33
Foodomics in bee product research: a systematic literature review	32
Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains	31
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods	30
Fundamental characterization of wheat gluten	30
Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity	30
Effect of devitalization techniques on the lipid, protein, antioxidant, and chitin fractions of black soldier fly (Hermetia illucens) larvae	28
The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality	27
Veggie burgers in the EU market: a nutritional challenge?	25
The relationship between acidification (pH) and meat quality traits of polish white breed pigs	25

Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined wi	25
Identification and characterization of two novel antioxidant peptides from silkworm pupae protein hydrolysates	25
Contribution of Pichia manshurica strains to aroma profile of organic wines	24
Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake	24
Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy	24
Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation	23
An alternative strategy to detect bacterial contamination in milk and water: a newly designed electrochemical biosensor	23
Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach	23
Brewing potential of the wild yeast species Saccharomyces paradoxus	23
Metabolomics as a marketing tool for geographical indication products: a literature review	22
Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties	22
Targeted analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools	22
Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies	22
CNN–SVM hybrid model for varietal classification of wheat based on bulk samples	21
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds	21
Computer vision classification of dry beans (Phaseolus vulgaris L.) based on deep transfer learning techniques	20
Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents	20
Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication	20
Selected dried fruits as a source of nutrients	20
Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene	20
Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours	20
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications	20
Multi-residue analytical methods for pesticides in teas: a review	20
Technological methods for reducing the content of fructan in rye bread	19
Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread	19
Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC	19
Role of Kazachstania humilis and Saccharomyces cerevisiae in the strain-specific assertiveness of Fructilactobacillus sanfranciscensis strains in rye sourdough	19
Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies	19
Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu	19
In vitro antioxidant and angiotensin I-converting enzyme inhibitory properties of peptides derived from corn gluten meal	19
Saccharomycopsis fibuligera in liquor production: A review	19
Identification of ACE inhibitory peptides from red alga Mazzaella japonica	18
Detoxification of deoxynivalenol by Bacillus subtilis ASAG 216 and characterization the degradation process	18
Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose	18
Powdered seaweeds as a valuable ingredient for functional breads	18
Factors determining the surface oil concentration of encapsulated lipid particles: impact of the emulsion oil droplet size	18
LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles	18
Fluorescence fingerprints of Sidr honey in comparison with uni/polyfloral honey samples	18
LC/MS-based metabolomics to evaluate the milk composition of human, horse, goat and cow from China	17
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment	17
Rapeseed protein as a novel ingredient of gluten-free bread	17
LC-Q-TOF/MS based identification and in silico verification of ACE-inhibitory peptides in Giresun (Turkey) hazelnut cakes	17
High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties	17
Differentiation of peach cultivars by image analysis based on the skin, flesh, stone and seed textures	16
Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus	16
Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting	16
Can a physically modified corn flour be used as fat replacer in a mayonnaise?	16
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	16
Classification of deep image features of lentil varieties with machine learning techniques	16
Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters	16

Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS	16
Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains	16
Decoding carob flavor aroma using HS–SPME–GC–MS and chemometrics	16
Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation	15
Preparation, physicochemical characterization and identification of two novel mixed ACE-inhibiting peptides from two distinct tea alkali-soluble protein	15
All-around characterization of brewers’ spent grain	15
Effectiveness of a pomegranate peel extract (PGE) in reducing Listeria monocytogenes in vitro and on fresh-cut pear, apple and melon	15
Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland	15
Mechanism, kinetics, and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: a non-dairy alternative in food systems	15
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	15
Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits	15
Influence of organic cultivation and sampling year on quality indexes of sweet pepper during 3 years of production	14
Effectiveness of chitosan as an alternative to sulfites in red wine production	14
Impact of maturity stage at harvest on the main physicochemical characteristics, the levels of vitamin C, polyphenols and volatiles and the sensory quality of Gariguette strawberry	14
Evaluation of indigenous non-Saccharomyces cider yeasts for use in brewing	14
The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/	14
Cold atmospheric pressure plasma decontamination of allspice berries and effect on qualitative characteristics	14
Design and formulation of Eudragit-coated zein/pectin nanoparticles for the colon delivery of resveratrol	14
Larvae and pupae of Alphitobius diaperinus as promising protein alternatives	14
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	14
Recent advances in sensors for detecting food pathogens, contaminants, and toxins: a review	14
Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany	14
Geographical origin discrimination of “Ntopia” olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics	13
Phenolic compounds classification and their distribution in winemaking by-products	13
Characterization of dried horseradish leaves pomace: phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds	13
Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles	13
Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis	13
Seafood alternatives: assessing the nutritional profile of products sold in the global market	13
Distinguishing lacto-fermented and fresh carrot slice images using the Multilayer Perceptron neural network and other machine learning algorithms from the groups of Functions, Meta, Trees, Lazy, Bayes	13
A multiplex PCR method for detection of five animal species in processed meat products using novel species-specific nuclear DNA sequences	13
Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication	13
Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis	13
Effect of flooding and drought on the content of phenolics, sugars, photosynthetic pigments and vitamin C, and antioxidant potential of young Chinese cabbage	13
Intrinsic viscosity, steady and oscillatory shear rheology of a new source of galactomannan isolated from Gleditsia caspica (Persian honey locust) seeds in aqueous dispersions	13
Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours	13
Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat	13
Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus	13
Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach	13
Quality characteristics of Koroneiki olive oil from Zakynthos island (Greece) and differentiation depending on the altitude level	13
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics	13
Undervalued Atlantic brown seaweed species (Cystoseira abies-marina and Zonaria tournefortii): influence of treatment on their nutritional and bioactive potential and bioaccessibility	13
Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection	12
2-MCPD, 3-MCPD and fatty acid esters of 2-MCPD, 3-MCPD and glycidol in fine bakery wares	12
Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage	12
Valuable furan fatty acids in soybeans and soy products	12
The effects of geographic region and cultivar on oxidative stability and elemental analysis of Tunisian extra virgin olive oil	12
Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue	12
Extraction, purification and stability of C-phycocyanin from Arthrospira platensis	12
The impact of different adsorbents on flavour characteristics of a lentil protein isolate	12
Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times	12
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties	12
Effect of boiling on classification performance of potatoes determined by computer vision	12
Effects of age on mineral elements, amino acids and fatty acids in Chinese chestnut fruits	12
Kaempferol separated from Camellia oleifera meal by high-speed countercurrent chromatography for antibacterial application	12
Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking	12
Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis	12
Technological and nutritional aspects of milk chocolate enriched with grape pomace products	12
Isolation, identification, and molecular docking analysis of novel ACE inhibitory peptides from Spirulina platensis	11
Fish meal freshness detection by GBDT based on a portable electronic nose system and HS-SPME–GC–MS	11
Polyphenols, organic acids, and their relationships in red grapes of Vitis vinifera and Isabella (Vitis labrusca) under arid conditions	11
Monitoring the fatty acid and volatile compositions of Tunisian virgin olive oils using HS-SPME–GC–MS with regard to growing area	11
AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil	11
Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods	11
Odour-active compounds in liquid malt extracts for the baking industry	11
Isolation and structural elucidation of dimeric epigallocatechin-3-gallate autoxidation products and their antioxidant capacity	11
A comparison of toxic and essential elements in edible wild and cultivated mushroom species	11
Organic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venom	11
Concentration of aflatoxins in edible vegetable oils: a systematic meta-analysis review	11
Separation and identification of ACE inhibitory peptides from defatted walnut meal	11
Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening	11
Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS	11
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)	11
Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review	11
The application of image processing for cultivar discrimination of apples based on texture features of the skin, longitudinal section and cross-section	11
Gluten hypersensitivities and their impact on the production of gluten-free beer	11
Chromatographic fingerprint application possibilities in food authentication	11
Quantification of the aromatic potential of ripe fruit of Vanilla planifolia (Orchidaceae) and several of its closely and distantly related species and hybrids	11
Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples	11
Discrimination of tomato seeds belonging to different cultivars using machine learning	11
Coffee beyond the cup: analytical techniques used in chemical composition research—a review	11

Recent insights, applications and prospects of xylose reductase: a futuristic enzyme for xylitol production	10
Changes in mineral composition of six strains of Pleurotus after substrate modifications with different share of nitrogen forms	10
Evaluation of nutritional composition and ecotoxicity of the stick insect Cladomorphus phyllinum	10
Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju	10
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines	10
Cyclodextrins as high-performance green co-solvents in the aqueous extraction of polyphenols and anthocyanin pigments from solid onion waste	10
Changes in the fatty acid content of Egyptian human milk across the lactation stages and in comparison with Chinese human milk	10
Influence of variety and growing location on carotenoid and vitamin E contents of 184 different durum wheat varieties (Triticum turgidum ssp. durum) in Germany	10
Lipidomic profiling of Indonesian coffee to determine its geographical origin by LC–MS/MS	10
The effect of durum wheat genotypes on cooking quality of pasta	10
Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry	10
Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures	10
Applications of nanotechnology in the winemaking process	10
Effect of sweeteners and storage on compositional and sensory properties of blackberry jams	10
Selected nutrients determining the quality of different cuts of organic and conventional pork	10
Benchmarking analysis of CNN models for bread wheat varieties	10
Mechanical properties and compositional characteristics of beet (Beta vulgaris L.) varieties and their response to nitrogen application	10
Influence of genetic background, growth latitude and bagging treatment on phenolic compounds in fruits of commercial cultivars and wild types of apples (Malus sp.)	10
Feasibility study about the use of element profiles determined by ED-XRF as screening method to authenticate coconut sugar commercially available	10
Chemical constituents and their antioxidant and anti-inflammatory activities from edible Cornus officinalis fruits	10
Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract	10
Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review	10
Analysis of estrogens in milk samples using ionic liquid-modified covalent organic framework and stable isotope labeling technique	10
Determination of phenolic compounds profiles and antioxidant properties of oleaster (Elaeagnus angustifolia L.) grown in Turkey	10
Characterization of endogenous peptides from Dromedary and Bactrian camel milk	10
A survey on computational taste predictors	9
A melissopalynological and chemical characterization of Anatolian propolis and an assessment of its antioxidant potential	9
Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis	9
The use of Li2O fortified growing compost to enhance lithiation in white Agaricus bisporus mushrooms: Li uptake and co-accumulation of other trace elements	9
Benchmarking analysis of CNN models for pits of sour cherry cultivars	9
Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat	9
In vitro antioxidant and antibacterial activities with polyphenolic profiling of wild cherry, the European larch and sweet chestnut tree bark	9
Simultaneous determination of vitamin B6 and catechins in dietary supplements by ZIC-HILIC chromatography and their antioxidant interactions	9
Determination of furan and its derivatives in preserved dried fruits and roasted nuts marketed in China using an optimized HS-SPME GC/MS method	9
New thermal and rheological approaches of chickpea–wheat dough for breadmaking	9
Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics	9
Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds	9
The effect of cultivar and harvest season on the n-alkane and the n-alkene composition of virgin olive oil	9
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage	9
Volatile components in papaya fruits are the non-invasive biomarkers to monitor the ripening stage and the nutritional value	9
Elaboration of extra-virgin olive oils rich in oleocanthal and oleacein: pilot plant’s proposal	9
Molecular approach for insect detection in feed and food: the case of Gryllodes sigillatus	9
Lentinus crinitus basidiocarp stipe and pileus: chemical composition, cytotoxicity and antioxidant activity	9
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions	9
Effect of high levels of CO2 and O2 on membrane fatty acid profile and membrane physiology of meat spoilage bacteria	9
Antioxidant properties and hepatoprotective effect of the edible halophyte Crithmum maritimum L. against carbon tetrachloride-induced liver injury in rats	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
The effect of storage conditions on the carotenoid and phenolic acid contents of selected apple cultivars	9
Effects of stigmasterol on the thermal stability of soybean oil during heating	9
Fast olive quality assessment through RGB images and advanced convolutional neural network modeling	9
Physical, chemical and pasting features of maize Italian inbred lines	9
Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of s	9
Mechanism analysis of combined acid-and-ethanol shock on Oenococcus oeni using RNA-Seq	9
Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage	9
Characterization of the key aroma compounds in three world-famous black teas	9
Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression	9
Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods	8
A new honey adulteration detection approach using hyperspectral imaging and machine learning	8
Phytochemical analysis of two main varieties of persimmon and kiwifruit and their antioxidative and quenching capacities	8
Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed	8
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	8
EPR free radical scavenging activity on superoxide, hydroxyl and tert–butyl hydroperoxide radicals by common hydrophilic antioxidants: effect of mixing and influence of glucose and citric acid	8
Effects of the intensification of soybean defects: consequences on the physicochemical, technological, protein and oil properties	8
Rapid identification of adulterated honey according to the targeted analysis of phenolic compounds using chemometrics	8
Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues	8
A comparative evaluation of Bayes, functions, trees, meta, rules and lazy machine learning algorithms for the discrimination of different breeding lines and varieties of potato based on spectroscopic	8
Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food	8
Enantiomer distribution of major chiral volatile organic compounds in botrytized grapes and wines	8
Effects of in vitro simulated digestion on the antioxidant activity of different Camellia sinensis (L.) Kuntze leaves extracts	8
Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification	8
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview	8
Isolation and characterization of an Enterococcus strain from Chinese sauerkraut with potential for lead removal	8
Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen	8
An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces	8
TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property	8
Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.)	8
Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca)	8
Effect of the distillation process on polyphenols content of grape pomace	8
Volatile composition of Spanish red wines: effect of origin and aging time	8
Production of high-purity galacto-oligosaccharides (GOS) by Lactobacillus-derived β-galactosidase	8
PCR–RFLP and species-specific PCR efficiency for the identification of adulteries in meat and meat products	8
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	8
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	8
Influence of drying methods on the structure, mechanical and sensory properties of strawberries	8
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics	8
Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels	8
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties	8
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice	8
Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes	8
A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages	7
Authentication of tomato (Solanum lycopersicum L.) cultivars using discriminative models based on texture parameters of flesh and skin images	7
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines	7
Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin	7
Emulsifying properties of lentil protein preparations obtained by dry fractionation	7
Tunisian essential oils as potential food antimicrobials and antioxidants and screening of their element profile	7