Innovative Food Science & Emerging Technologies

Article	Citations
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	122
Microwave decontamination processing of tahini and process design considerations using a computational approach	105
Electric fields to support microalgae growth with a differentiated biochemical composition	99
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	87
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice	86
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	83
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	82
Feasibility of using a protein gel for masticatory assessment of older people	82
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	78
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	74
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	68
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	65
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	61
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	60
A temporal view of the water kefir microbiota and flavour attributes	59
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	57
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods	56
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	56
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	56
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	55
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	54
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting	54
Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products	51
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	50
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	50

Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	49
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	47
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	46
Editorial Board	46
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment	46
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	46
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	46
Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study	45
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	45
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	44
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	44
Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change	44
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	44
Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure	44
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	44
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	43
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	43
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties	43
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	43
Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo	42
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	42
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy	42
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage	42
Application of antioxidants in cold plasma treatment of fish oil	41
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	41
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	41
Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets	40
Investigating the effect of food trays porosity on the drying process	40
Antibacterial effects of non-thermal dielectric barrier discharge plasma against Escherichia coli and Vibrio parahaemolyticus on the surface of wooden chopping board	40
Physical analysis of friction cooked RTE snacks	40
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins	40
α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation	39
E-beam irradiation of strawberries: Investigation of microbiological, physicochemical, sensory acceptance properties and bioactive content	39
Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration	39
Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste: Inputs of interest for cultured meat	38
Whey protein based electrosprayed nanospheres for encapsulation and controlled release of bioactive compounds from Tinospora cordifolia extract	38
Protein valorization from ora-pro-nobis leaves by compressed fluids biorefinery extractions	38
Toxin removal during protein extraction from tomato leaves	38
Editorial Board	36
Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study	36
Editorial Board	36
Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction	36
Editorial Board	36
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation	36
Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor	36
Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies	35
Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality	35
Wet refining: A novel approach for modification of wheat bran fiber	35
Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application	35
Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces	35

Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology	35
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure	34
Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol	34
Catalyst activation by cold plasma technology and its effect on isomerization of safflower seed oil	34
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs	34
Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization	34
Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability	33
Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability	33
A computational approach to nutrition science reveals the dynamics of the protein content of human milk	33
A new proposed validation method for low energy electron beam processing of dry spices	33
Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox	32
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements	32
Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi	32
Extended applications of the small-scale radio frequency system for improving the heating performance of multi-component rice	32
Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning	32
Microwave-assisted infrared dry-peeling of beetroot: Peeling performance, product quality, and cell integrity	32
Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation	32
Establishment of a new horizontal casting device and evaluation system for characterizing the homogeneity of food soft matter solution	32
Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate	31
A facile strategy for plant protein fiber formation without extrusion or shear processing	31
Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes	31
A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage	31
Reduction of E. coli O157: H7 and Bacillus cereus levels in red pepper powder using dielectric barrier discharge (DBD) plasma for enhanced quality	31
Exploring the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking para	31
Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food	31
Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes	30
Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality	30
Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties	30
Pulsed electric field treatment enhances lipid bioaccessibility while preserving oxidative stability in Chlorella vulgaris	30
Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders	30
Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms	30
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative	30
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate	30
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study	29
α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content	29
Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics	29
Effects of ultrasound on the fermentation profile and metabolic activity of lactic acid bacteria in buffalo's (Bubalus bubalis) milk	29
Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety	29
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations	29
Integrated transcriptomic and metabolomic analysis of the global response of Staphylococcus aureus to ohmic heating	29
Rapeseed protein concentrate as a potential ingredient for meat analogues	29
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients	29
Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk	29
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis	29
Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies	29
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market	29
Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process	29
Photothermal pasteurization of paprika powder by ultra-high irradiance blue (405 nm) light: Impact on Salmonella inactivation and quality attributes	28
Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens	28
Understanding the heating characteristics in microwave heating moving and deforming foods by a hybrid double-layer ALE/implicit algorithm	28
Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties	28
Improvement of an annular thin film UV-C reactor by fluid guiding elements	28
Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches	28
Editorial Board	28
Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins	28
Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation	28
Milk chilling using nanoparticle enhanced phase change material capsuled inside a jacketed cylindrical module: A numerical and experimental study	27
Gentle milk fat separation using silicon carbide ceramic membranes	27
Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions	27
Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform	27
Oxidative cross-linking of potato proteins by fungal laccases: Reaction kinetics and effects on the structural and functional properties	27
Inactivation of Alicyclobacillus contaminans spores by dielectric barrier discharge plasma and its biological mechanism	27
Solid-state fermentation for recovery of carotenoids from tomato waste	27
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating	26
Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice	26
Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices	26
Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain	26
Kinetic study of the combined effect of high pressure and pH-value on Arthrospira Platensis (Spirulina) proteins extraction	26
Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits	25
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	25
Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder	25
Design and evaluation of an R290-based freezing system and air distribution in a domestic-scale microwave-heated freeze-dryer prototype	25
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction	25
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application	25
3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions	25
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion	25
Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields	25
Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics	24
Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA)	24
Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge	24

A water-only process to fractionate yellow peas into its constituents	24
Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori	24
Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran	23
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state	23
Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice	23
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties	23
Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour	23
Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran	23
Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin	23
Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties	23
Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment	23
One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace	23
Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace	23
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs	23
Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage	23
From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent	23
Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation	23
Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system	22
Editorial Board	22
Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa	22
Shear-induced structuring of phase-separated sodium caseinate - sodium alginate blends using extrusion-based 3D printing: Creation of anisotropic aligned micron-size fibrous structures and macroscale	22
Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home	22
Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes	22
Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review	22
Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice	22
Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass trans	22
Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations	22
Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism	22
The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products	22
Emerging risk identification in the food chain – A systematic procedure and data analytical options	22
Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle	22
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties	21
Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents	21
Recent progress on UV-light barrier food packaging films – a systematic review	21
Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage cond	21
Understanding the mechanisms of action of atmospheric cold plasma towards the mitigation of the stress induced in molds: The case of Aspergillus chevalieri	21
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study	21
Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation	21
Effects of different physical technology on compositions and characteristics of bean dregs	21
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish	21
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing	21
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking	21
High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.)	21
Selective removal effect of subcritical fluid extraction on egg yolk lipids and characterization and enzymatic improvement of defatted egg yolk powder	21
Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts	21
Study of the internal mechanism of L-glutamate for improving the survival rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying	21
Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)	20
High-efficiency continuous-flow microwave heating system based on metal-ring resonant structure	20
Effect of cold plasma on the technological and functional modification of plant proteins and enzymes	20
Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma	20
Passion fruit juicing with or without seeds treated by high-pressure processing and thermal pasteurization: Effects on the storage stability of enzymes and quality properties	20
Molecular dynamics study of the effects of static and oscillating electric fields in ovalbumin	20
Gaseous chlorine dioxide technology for improving microbial safety of spices	20
Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties	20
Effects of Annealing on ultra-high pressure induced gelatinization of corn starch	20
Encapsulated probiotic spores as a fortification strategy for development of novel functional beverages	20
High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers	20
Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten	20
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing	20
PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality	20
Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture	20
A comparison of B- and A-type nanoparticles on pressure resistance	20
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia	20
Some effects of convulsive political scenarios on food systems. The Venezuelan case	20
Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion	20
A new spiral press filter to purify tomato juice: A central composite strategy for experimental design and optimization	20
Enhancing the bioactivity of Dunaliella salina extracts through ultra-high pressure supercritical fluid extraction (UHP-SFE)	20
Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications	20
Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves	20
Editorial Board	20
Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism	20
The food matrix properties influence the antibacterial effectiveness of photodynamic and sonodynamic treatments	19
Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion	19
Isolation and characterization of resistant variants of Salmonella Typhimurium after sequential exposure to plasma activated water (PAW)	19
Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process	19
Editorial Board	19
High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties	19
Improving radio frequency (RF) heat treatment performance of peanuts based on dielectric loss mechanisms and frequency coupling	19
Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics	19
Effects of sequential combination of cryogenic immersion freezing and ultra-cold frozen storage on the quality of Korean white kimchi	19
Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality	19
Editorial Board	19
Regulating the structure and gelling properties of maize starch by non-thermal effect of low intensity radio frequency wave	19
How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour	19
The effect of postharvest water migration on metabolism of cassava root by hypobaric storage	19
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions	19
Editorial Board	19
Customer value toward innovative food products: Empirical evidence from two international markets	19
A comprehensive review of the main components of plant essential oils and the mechanisms responsible for the inhibitory effects on fungal growth and aflatoxin synthesis	18
Continuous ultrasound and pulsed ultrasound: Selective extraction tools to obtain enriched antioxidants extracts from cocoa beans (Theobroma cacao L.)	18
Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips	18
Impact of argon dielectric barrier discharge cold plasma on the physicochemical and cooking properties of lightly-milled rice	18
Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content	18
A plant leaf-mimicking film with tailored photodynamic antibacterial behavior for efficient preservation of perishable products	18
The microbiome modulating potential of superheated steam (SHS) treatment of dietary fibres	18