Innovative Food Science & Emerging Technologies

Article	Citations
Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison	577
Ultrasonic innovations in the food industry: From the laboratory to commercial production	457
A new process for the combined recovery of pectin and phenolic compounds from apple pomace	213
Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology	165
Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques	161
Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol)	161
Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS	157
Preparation of high dietary fiber powder from lemon juice by-products1	153
Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions	151
Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound	147
Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity	143
Optimized ultrasonic-assisted extraction of flavonoids from Prunella vulgaris L. and evaluation of antioxidant activities in vitro	140
Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints	140
High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean	137
Edible coatings from cellulose derivatives to reduce oil uptake in fried products	133
Flavonoid contents and antioxidant activities from Cinnamomum species	129
Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil	127
Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review	125
Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil	125
Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)	122
Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L.	121
The emerging research landscape on bioeconomy: What has been done so far and what is essential from a technology and innovation management perspective?	120
Optimization of microwave-assisted extraction of triterpene saponins from defatted residue of yellow horn (Xanthoceras sorbifolia Bunge.) kernel and evaluation of its antioxidant activity	120
Controlled release of thymol from zein based film	119
Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane	112

Pulsed electric field assisted extraction of nutritionally valuable compounds from microalgae Nannochloropsis spp. using the binary mixture of organic solvents and water	111
Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts	110
Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake	108
Effects of moderate electrothermal treatments on juice yield from cellular tissue	107
Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound	106
Shear-induced fibrous structure formation from a pectin/SPI blend	106
Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity	105
Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology	105
A study of mechanisms involved during the extraction of polyphenols from grape seeds by pulsed electrical discharges	104
Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods	104
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour	103
Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours	100
Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications	97
Validation of coffee by-products as novel food ingredients	94
Enzyme-assisted extraction processing from oilseeds: Principle, processing and application	93
Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review	93
Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant	91
Influence of the treatment medium temperature on lutein extraction assisted by pulsed electric fields from Chlorella vulgaris	88
Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS	87
Ultrasonic-assisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism	86
Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels	86
Essential oils composition of Ocimum basilicum L. and Ocimum gratissimum L. from Kenya and their inhibitory effects on growth and fumonisin production by Fusarium verticillioides	85
Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies	85
Preparation of water-soluble chitosan from shrimp shell and its antibacterial activity	84
Scale-up of high voltage electrical discharges for polyphenols extraction from grape pomace: Effect of the dynamic shock waves	81
Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review	81
Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear	80
Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity	79
Supercritical fluid extraction of astaxanthin from Haematococcus pluvialis and its antioxidant potential in sunflower oil	79
Nano-TiO 2 particles and high hydrostatic pressure treatment for improving functionality of polyvinyl alcohol and chitosan composite films and nano-TiO 2 migration from film matrix in food simulants	78
Impact of high pressure assisted thawing on the quality of fillets from various fish species	78
Iron bioavailability from food fortification to precision nutrition. A review	77
Modification of dietary fibers from purple-fleshed potatoes ( Heimeiren ) with high hydrostatic pressure and high pressure homogenization processing: A comparative study	77
Effect of high pressure processing on the safety, shelf life and quality of raw milk	77
Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses	76
A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris	76
Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology	75
Properties of 3D printed dough and optimization of printing parameters	74
Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction	73
Stabilized nanosilver based antimicrobial poly(3-hydroxybutyrate-co-3-hydroxyvalerate) nanocomposites of interest in active food packaging	73
Bread enriched with flour from cinereous cockroach ( Nauphoeta cinerea )	72
Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices	72
Towards marine biorefineries: Selective proteins extractions from marine macroalgae Ulva with pulsed electric fields	72
Current status of emerging food processing technologies in Latin America: Novel non-thermal processing	70
High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality	70
Combined densification and pulsed electric field treatment for selective polyphenols recovery from fermented grape pomace	69
Ultrasound-assisted extraction (UAE) of bioactives from arecanut (Areca catechu L.) and optimization study using response surface methodology	69
Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system	68
Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes	67
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum	66

Pulsed electric field extraction of valuable compounds from white button mushroom (Agaricus bisporus)	66
Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical dischar	65
Optimization of the subcritical water extraction of phenolic antioxidants from Crocus sativus petals of saffron industry residues: Box-Behnken design and principal component analysis	65
Development of a process for the production of a betalain-based colouring foodstuff from cactus pear	64
Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)	62
Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure	62
Atmospheric-pressure plasma treated water for seed germination and seedling growth of mung bean and its sterilization effect on mung bean sprouts	62
Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties	61
Coaxial microwave assisted hydrodistillation of essential oils from five different herbs (lavender, rosemary, sage, fennel seeds and clove buds): Chemical composition and thermal analysis	61
Intensification of protein extraction from soybean processing materials using hydrodynamic cavitation	60
Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties	60
Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste	58
Comparative assessment of antioxidant activity in three edible species of green seaweed, Enteromorpha from Okha, Northwest coast of India	58
Minced meat-like products from mealworm larvae (Tenebrio molitor and Alphitobius diaperinus): microbial dynamics during production and storage	57
Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products	57
Pilot-scale subcritical water extraction of flavonoids from satsuma mandarin (Citrus unshiu Markovich) peel	57
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society	57
Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds	56
Food preservative content reduction by controlling sorbic acid release from a superficial coating	56
Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2	56
Design of fish oil-in-water nanoemulsion by microfluidization	56
Identification of a novel angiotensin-I converting enzyme inhibitory peptide from ostrich egg white and studying its interactions with the enzyme	56
Drying of red pepper slices in a solar greenhouse dryer and under open sun: Experimental and mathematical investigations	55
Sustainable extraction of proteins and bioactive substances from pomegranate peel (Punica granatum L.) using pressurized liquids and deep eutectic solvents	55
Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour	55
Followed extraction of β-glucan and mannoprotein from spent brewer's yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise	55
Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1	55
Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during stor	54
Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities	53
Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment	53
Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: Optimization of enzymatic and ultrasound pre-treatments	53
Antioxidant, immunomodulatory and anti-breast cancer activities of phenolic extract from pine (Pinus massoniana Lamb) bark	53
Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization	53
Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato ( Ipomea batatas )	52
Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels	52
Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels	52
β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5	52
Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads	52
Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)	52
Encapsulation of coriander essential oil in cyclodextrin nanosponges: A new strategy to promote its use in controlled-release active packaging	52
Dietary fiber from coconut flour: A functional food	51
Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells	51
Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods	51
Potential applications for virtual and augmented reality technologies in sensory science	51
Ohmic accelerated steam distillation of essential oil from lavender in comparison with conventional steam distillation	51
Metal release from stainless steel electrodes of a PEF treatment chamber: Effects of electrical parameters and food composition	50
Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients	50
Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges	50
Ultrasound-assisted extraction of polysaccharides from litchi (Litchi chinensis Sonn.) seed by response surface methodology and their structural characteristics	49
Impact of pulsed electric fields on physical properties of freeze-dried apple tissue	49
Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya	49
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure	49
Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes	48
Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham	48
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment	48
Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction	48
Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya	47
Boarfish protein recovery using the pH-shift process and generation of protein hydrolysates with ACE-I and antihypertensive bioactivities in spontaneously hypertensive rats	47
Anti-diabetic effects of polysaccharides from Opuntia monacantha cladode in normal and streptozotocin-induced diabetic rats	47
Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality	47
Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)	46
Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace	46
Gas assisted mechanical expression (GAME) as a promising technology for oil and phenolic compound recovery from tiger nuts	46
Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices	46
Purification, characterization, thermal and high-pressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi)	46
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields	46
Production of coumaric acid from sugarcane bagasse	45
High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices	45
Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity	45
Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications	45
Ohmic-assisted hydrodistillation of citronella oil from Taiwanese citronella grass: Impacts on the essential oil and extraction medium	45
Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing	45