European Food Research and Technology

Article	Citations
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	84
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	73
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	68
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	65
Impact of charge density on the properties and bioactivities of chitosan-based films	63
Development of food and drug homologous products: insights from raw material, modern processing technologies and quality assurance	57
Isolation, identification, and chelation mechanism of selenium-chelating peptides from quinoa protein hydrolysate	54
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	53
Targeted metabolomics reveals the storage potential of grape juice produced using different vine training systems and rootstocks	50
Maturation of wine in underwater springs as a novel wine production process	45
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	45
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	44
Gastrointestinal stability and bioactivity of propolis from diverse origins	44
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	43
Limosilactobacillus fermentum LBF433 reduces Salmonella typhimurium under simulated gastrointestinal conditions in diet model systems	43
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	42
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	41
3D-printable dysphagia foods based on Phyllanthus emblica Linn juice tuned by high-acyl gellan gum and κ-carrageenan blends	40
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	38
In-field non-destructive maturity visualization of honey peach using portable hyperspectral imaging and machine learning	36
Impact of thermal processing and freezing on sulforaphane levels in selected brassica vegetables	36
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	35
Modeling and optimization of pea protein hydrolysis: linking process parameters to technological functionality	35
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	35
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	35

Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	34
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	33
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	32
Compositional, structural, and lipid profiles of grasshopper (Sphenarium purpurascens) and cockroach (Nauphoeta cinerea) flours: implications for emerging food technologies	31
Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities	31
Impact of black rice (Chakhao) polishing and cooking on phenolic and anthocyanin compounds profiling by using ESI-high resolution mass spectroscopy (LC-HRMS)	30
Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines	30
Impact of pulsed electric field pretreatment on quality parameters of aronia and haskap berry juices	30
Impact of extraction protocol on protein from black soldier fly (Hermetia illucens L.) larvae: characterization, protein composition, allergen mapping and protein quality	30
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	30
Recent advances in extrusion technology for plant-based meat analogues: composition, development, and challenges	29
Evaluating Konjac glucomannan as an effective methylcellulose alternative in plant-based burger patties	29
Identification of varieties of sorghum based on a competitive adaptive reweighted sampling-random forest process	28
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	28
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties	28
Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu	28
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	28
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues	27
Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	27
Potential valorization opportunities for Brewer’s spent grain	27
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	26
A robust method for quantification of total carbohydrates in complex biological samples: an alternative to the phenol-sulfuric acid method	26
Innovative technologies in postharvest management of fruits and vegetables: a review	25
Biogenic amines as emerging food safety markers: formation pathways, health implications, and mitigation approaches	25
Applying deconstructed sourdough communities and fermentation parameters to low-FODMAP wheat bread production	24
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	24
Flaxseed oil based omega-3 fatty acid rich nano-emulsions stabilized with alpha-lipoic acid and flax lignan: characterization, stability, and toxicity assessment	24
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine	24
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	24
Recent trends in the modification of plant proteins by non-thermal techniques: impact on functional properties and their application in food systems	24
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages	24
Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach	24
Sterols in fresh and preserved button mushroom (Agaricus bisporus) products	23
Disgust or curiosity? Acceptance of edible insects as food alternative in Poland	23
Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area	23
Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation	23
Characterization and discrimination of camellia oil varieties according to fatty acid, squalene, tocopherol, and volatile substance contents by chromatography and chemometrics	23
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	23
Effect of Lacticaseibacillus paracasei FMES-1 on nitrite concentration, microbial ecology and flavor profile of fermented pickled mustard	23
Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia	23
Calcium effects on enzymatic glucose oxidation	23
Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)	23
Using fluorescence spectra to quantitatively evaluate the constituent content and functionality of hydroponically grown Fragaria × Ananassa	22
Cytochrome oxidase I DNA barcoding for species authentication in Turkish seafood products	22
Characterization of soluble fibro-protein extract from Tunisian date seeds "Deglet Nour" by targeted and untargeted techniques	22
Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties	22
Chemo-sensory profile of white wines: importance of grape variety and aging technique	22
Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels	21
BRS carmem grape: a rich source of malvidin-3,5-diglucoside with technological potential	21
Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection	21

Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics	21
Effect of ultrasonic-microwave treatment on the structure and gel properties of soybean meal	21
Formulation of sustainable gluten-free beer from rice malt and potato processing residue with a view to a circular economy	21
Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches	21
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile	20
Integrated chemical and biological analysis of Astragalus aintabicus Boiss extracts using chromatographic profiling, in vitro assays, and in Silico modeling	20
In-depth profiling of the key odor-active compounds in commercially dried red and black goji berries	20
Nitrosamines in processed foods: formation mechanisms, analytical determination, health risks, and mitigation strategies	20
Bee products quality, authenticity and adulteration using metabolomics approaches	20
Coumarin contents of tonka (Dipteryx odorata) products	20
The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions	20
A comprehensive review on biological properties of fish and shellfish allergens	20
Identification of the microbiota in olives processed by spontaneous fermentation and production of table green olives via probiotic starter culture	19
Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals	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	19
Development of plasmid calibrators for absolute quantification of the β-parvalbumin gene in Lophius piscatorius	19
A chemometric study on phenolic profiles and biological properties of cotton honeys from Turkey	19
Comprehensive analysis of the chemical compositions, chiral profile, and physical properties of Myristica fragrans fruit essential oils and oleoresins	19
Construction of SPI/CTS microcapsules via heat-induced gelation: synergistic enhancement of astaxanthin stabilization and bioaccessibility	18
Cross-linked phytase aggregates for improved phytate degradation at low pH in animal feed	18
Correction: The effect of year and variety on the nutritional value of Camelina sativa meal	18
Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins	18
Effects of sunlight ripening process on the biological activities of persimmon (Diospyros kaki L.) peel and pulp extracts	18
Characterization and differentiation of Calabrian extra virgin olive oil: a multivariate study	18
Stabilization of solid lipid nanoparticles with glycyrrhizin	18
Characterization of oil solvent extracted from four Mango (Mangifera indica L.) kernels	17
Metabolomic insights into Triticum aestivum L.: comparative profiling of growth stages and parts using hydrophilic extracts	17
Rapid detection of base liquor grades using near-infrared spectroscopy and SHAP-enhanced interpretable ensemble learning models	17
The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste	17
Process conditions of enzymatic hydrolysis of baru (Dipteryx Alata Vogel) almond meal and technological and bioactive properties of protein hydrolysate	17
Nutritional and technological characterization of rosehip seed flours as a functional ingredient in common wheat bread	17
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products	17
Harnessing probiotic fermentation for the generation of food-derived bioactive peptides: current status and prospects	17
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	17
Change in fruit properties, bioactive contents and individual phenolics of strawberry tree (Arbutus Unedo L.) fruits at different developmental stage	17
Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion	17
Bioactive capacity of peanuts with different coat colors	17
Properties, production, and applications of astaxanthin from microalgae in food industries	16
Investigation of pre-processing NIR spectroscopic data and classification algorithms for the fast identification of chocolate-coated peanuts and sultanas	16
Assessment of antimicrobial activity and selected safety attributes of Lactiplantibacillus plantarum and Pediococcus pentosaceus strains for potential probiotic use	16
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend	16
Simple preparation and purification of citrus pectic oligosaccharides: structural analysis and antioxidant potential	16
Influence of oak chips addition on the physicochemical properties of beer	16
Identification of volatile compounds in chocolate malt	16
The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity	16
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification	16
Physicochemical, functional, and safety evaluation of rice distiller dried grain with solubles for human food applications	16
Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus	16
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages	16
Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards	16
Flavonoids from aging tangerine peel alleviate OVA-induced allergic asthma through JAK/STAT signaling pathway in balb/c mice	16
Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels	16
A new food stabilizer in technological properties of low-fat processed cheese	16
Tenebrio molitor as a sustainable source of proteins and bioactive peptides: extraction techniques, functional properties, and applications	16
Role of apple pomace in the formulation of a novel healthy mayonnaise	15
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts	15
Effect of maturity on the physicochemical and functional properties of flour and starch from Euryale ferox	15
Impact of fruit development, methyl jasmonate treatment, and soil physicochemical factors on targeted functional metabolites in Physalis peruviana L.	15
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer	15
Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel	15
Analysis of phenolic compounds and sensory quality of kiwifruit wine fermented by different Saccharomyces cerevisiae	15
Comparative study of digital and hyperspectral imaging for varietal discrimination of dill (Anethum graveolens L.) seeds	15
Comprehensive analysis of phenylpropanoids and butylidenephthalides in Angelica sinensis (Oliv.) Diels from different regions and processing methods by high-performance liquid chromatography combined	14
Application of computational fluid dynamics simulations in food industry	14
Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts	14
Comparison on the nutritional and functional components, and antioxidant activities of different Faba bean varieties	14
Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation	14
Additives used as fat substitutes in meat products: sensory and technological impacts, nutritional aspects and health benefits	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
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	14
An integrated ensemble approach using diverse machine learning models for single-label and multi-label crop classification	14
Uncovering changes in mulberry brandy during artificial aging using flavoromics	14
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	14
NaHS maintains the quality of fresh-cut pear during cold storage by alleviating browning and microbial contamination: a multi-omics study	14
Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits	14
A novel shellac-based material for bitterness reduction and bacterial growth inhibition in caffeinated beverages	14
Research progress on milk and egg allergens	14
Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides	13
Production of exopolysaccharides by lactic acid bacteria and technological impact on fermented dairy beverage with water-soluble oat extract	13
Comparison of polyphenolic profile and antioxidant capacity of Prunus subgenus Cerasus L. species from Turkey	13

Effects of a wine lees-based diet on the growth, antioxidant status, nutritional and phenolic composition of Zophobas atratus larvae	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
Classification of deep image features of lentil varieties with machine learning techniques	13
Nutritional profiling of cold-pressed hemp seed oils: comprehensive analysis of fatty acids, fahfas, and cannabinoids	13
Phenolic compounds classification and their distribution in winemaking by-products	13
What do we really know about aroma and nutritional profile of truffles? A critical review of sparse and fragmented evidence	13
Fluorescence photometry imaging with physicochemical analysis in seven different southeast Mexico stingless bee honey	13
Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages	13
Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)	13
Freshness grading prediction based on volatile organic compounds and machine learning: a comparative study of kiwifruit and grapes	13
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach	13
Proteolytic hydrolysis and functional characterization of zein protein hydrolysates	13
Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude	13
Predicting Indonesian coffee origins using untargeted SPME − GCMS - based volatile compounds fingerprinting and machine learning approaches	12
Facilitated formation of emulsion gel: a novel strategy through the incorporation of maltodextrin	12
Study on the antibacterial activity and mechanism of Cinnamaldehyde against Methicillin-resistant Staphylococcus aureus	12
Influence of heat treatment and covalently bound galactose during glycation on the structural and physicochemical properties of jackfruit seed protein	12
Changes in bioavailability of zinc during malting process and wort production	12
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars	12
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches	12
Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine	12
Characterization of protein-polyphenol adduct formation in skim milk after addition of 4-methylcatechol	12
Microbial dynamics of sourdough ferment produced with six different wheat flours	12
Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane	12
The impact of pretreatments and starter cultures on the biotransformation of glucosinolates during the fermentation of broccoli stalk	12
Development of a comprehensive analytical method for metabolites in body fluid associated with intake of aged garlic extract	12
Monitoring viable yeast populations using flow cytometry in spontaneous and inoculated alcoholic fermentations of white must and red mash	12
A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms	12
Mushrooms as meat substitute in plant-based diets	12
Rapid DNA extraction and colorimetric amplicon visualisation speed up LAMP-based detection of soybean allergen in foods	12
Spoilage detection of smart packaged chicken meat by ddPCR	12
Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus	12
Analysis of volatile composition in Humulus lupulus L. cultivated in Taiwan	12
Mitigation of acrylamide in fried potato chips using immersion in green tea extract	12
Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage	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
Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits	11
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition	11
Geographic origin of varietal apple and pear cake fillings differentiation based on fruit mineral content	11
Selective recovery and preconcentration of catechins from wine industry residues using molecularly imprinted polymers: an eco-friendly solid phase extraction approach	11
Dynamic changes in physicochemical, antioxidant, and aromatic profiles during fermentation of pea extract (Pisum sativum L.) by lactic acid bacteria	11
Macroalgae-derived hydrocolloids and their applications in food industry and their health effects	11
Integrated phenotyping of 35 sweet cherry cultivars for texture, aroma, and taste diversity using a texture analyzer, e-nose, and e-tongue	11
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts	11
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	11
Oxidative quality parameters of royal jelly under different storage conditions: insights into protein oxidation (AOPPs), lipid peroxidation (MDA), and Maillard reaction (HMF)	11
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility	11
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	11
Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry	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
ATR-FTIR spectroscopic fingerprinting of Moroccan Cannabis sativa L. extracts prepared by ultrasound-assisted method: chemometric analysis and in vitro anti-inflammatory activities	11
Valorization of Mediterranean agro-industrial leftovers in bakery products: an overview	11
Exploring the sensory characteristics and understanding consumer acceptance of gluten-free pasta	11
Post-roast maturation and coffee quality: a sensory perspective on freshness	10
Physicochemical properties of protein-rich whole and defatted edible Jatropha curcas as a climate-resilient food ingredient	10
Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility	10
Tracing tiger nut (C. esculentus L.): functional food from the colossal Cyperus genus	10
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine	10
Accelerated detection of fruit juice adulteration through UV–vis spectroscopy and data-driven techniques	10
Differences in the antibacterial efficacy of honey against oral and non-oral bacterial pathogens in artificial human saliva	10
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche	10
Nepetanudoside B, a potential new food additive isolated from Nepeta aristata: antioxidant, antibacterial, DFT, ADME/T, PASS prediction and MTT analysis studies	10
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests	10
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts	10
Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels	10
Routes of human exposure to Micro- and Nanoplastics through the food chain: what do literature reviews say?	10
Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits	10
Structural and physicochemical characterization, technological properties, and prebiotic potential of an acidic polysaccharide extracted from the aerial parts of Eryngium billardieri	10
Assessment of aroma release in filled chocolate wafers through electronic nose analysis	10
Effect of viscoelastic properties of soluble and insoluble soy protein isolate on the fiber formation and the distribution of insoluble dietary fiber in extrudates	10
A comparison of bovine and porcine species in foods containing animal gelatin with RT-PCR and Q-Exactive ORBITRAP device	9
Simultaneous quantification of five DL-amino acids in beer by UHPLC–MS/MS using a novel chiral mass spectrometry probe	9
Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach	9
Agrocybe aegerita as a functional food: chemical composition and biological activities	9
Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates	9
Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs	9
Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation	9
Non-destructive discrimination of broiler chicken (Gallus gallus domesticus) feeding regimes using VIS–NIR hyperspectral imaging and machine learning	9
Using ground oyster mushroom and chia seeds for the fortification of wheat bread-Nelder–Mead simplex optimisation	9
Development of an eco-fractionation process for Ricinodendron heudelotii oil to obtain α-eleostearic acid and β-eleostearic acid	9
Valorization of grape winery waste: optimization of drying conditions for bioactive compounds extraction	9
The anti-glycation effect and potential mechanism of Lentinan on BSA-Fru model and a model baked food system	9
Bioactive protein and its derived peptides extracted from the yellow pond turtle plastron ameliorate inflammation and cartilage damage in papain-induced knee osteoarthritis rats	9
A new hybrid model for classification of corn using morphological properties	9
Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional)	9
The effect of induced crystallization of lactose on dulce de leche properties	9
Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone	9
Metabolomic and nutritional profiling of Amaranthus cruentus landraces from Jammu and kashmir: insights into phytochemical diversity and functional potential	9
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach	9
Study of the metabolism of S-allylmercaptocysteine to elucidate its metabolites and metabolic pathway in rats	9
Nanomaterials in food processing, packaging preservation and their effects on health & environment	9
Chlorinated paraffin screening in chocolate products and infant formula by planar solid phase extraction	9
Low-field NMR as a tool to differentiate self- and forced-dissolution mechanisms in food powders	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
A new approach to evaluate mixing time in a V-type powder mixer: Taguchi weighted grey relational analysis	9