Innovative Food Science & Emerging Technologies

(The TQCC of Innovative Food Science & Emerging Technologies is 45. The table below lists those papers that are above that threshold based on CrossRef citation counts. The publications cover those that have been published in the past four years, i.e., from 2019-06-01 to 2023-06-01.)
Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison577
Ultrasonic innovations in the food industry: From the laboratory to commercial production457
A new process for the combined recovery of pectin and phenolic compounds from apple pomace213
Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology165
Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques161
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–MS157
Preparation of high dietary fiber powder from lemon juice by-products1153
Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions151
Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound147
Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity143
Optimized ultrasonic-assisted extraction of flavonoids from Prunella vulgaris L. and evaluation of antioxidant activities in vitro140
Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints140
High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean137
Edible coatings from cellulose derivatives to reduce oil uptake in fried products133
Flavonoid contents and antioxidant activities from Cinnamomum species129
Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil127
Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review125
Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil125
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 activity120
Controlled release of thymol from zein based film119
Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane112
Pulsed electric field assisted extraction of nutritionally valuable compounds from microalgae Nannochloropsis spp. using the binary mixture of organic solvents and water111
Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts110
Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake108
Effects of moderate electrothermal treatments on juice yield from cellular tissue107
Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound106
Shear-induced fibrous structure formation from a pectin/SPI blend106
Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity105
Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology105
A study of mechanisms involved during the extraction of polyphenols from grape seeds by pulsed electrical discharges104
Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods104
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour103
Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours100
Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications97
Validation of coffee by-products as novel food ingredients94
Enzyme-assisted extraction processing from oilseeds: Principle, processing and application93
Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review93
Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant91
Influence of the treatment medium temperature on lutein extraction assisted by pulsed electric fields from Chlorella vulgaris88
Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS87
Ultrasonic-assisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism86
Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels86
Essential oils composition of Ocimum basilicum L. and Ocimum gratissimum L. from Kenya and their inhibitory effects on growth and fumonisin production by Fusarium verticillioides85
Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies85
Preparation of water-soluble chitosan from shrimp shell and its antibacterial activity84
Scale-up of high voltage electrical discharges for polyphenols extraction from grape pomace: Effect of the dynamic shock waves81
Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review81
Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear80
Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity79
Supercritical fluid extraction of astaxanthin from Haematococcus pluvialis and its antioxidant potential in sunflower oil79
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 simulants78
Impact of high pressure assisted thawing on the quality of fillets from various fish species78
Iron bioavailability from food fortification to precision nutrition. A review77
Modification of dietary fibers from purple-fleshed potatoes ( Heimeiren ) with high hydrostatic pressure and high pressure homogenization processing: A comparative study77
Effect of high pressure processing on the safety, shelf life and quality of raw milk77
Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses76
A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris76
Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology75
Properties of 3D printed dough and optimization of printing parameters74
Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction73
Stabilized nanosilver based antimicrobial poly(3-hydroxybutyrate-co-3-hydroxyvalerate) nanocomposites of interest in active food packaging73
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) spices72
Towards marine biorefineries: Selective proteins extractions from marine macroalgae Ulva with pulsed electric fields72
Current status of emerging food processing technologies in Latin America: Novel non-thermal processing70
High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality70
Combined densification and pulsed electric field treatment for selective polyphenols recovery from fermented grape pomace69
Ultrasound-assisted extraction (UAE) of bioactives from arecanut (Areca catechu L.) and optimization study using response surface methodology69
Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system68
Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes67
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum66
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 dischar65
Optimization of the subcritical water extraction of phenolic antioxidants from Crocus sativus petals of saffron industry residues: Box-Behnken design and principal component analysis65
Development of a process for the production of a betalain-based colouring foodstuff from cactus pear64
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 pressure62
Atmospheric-pressure plasma treated water for seed germination and seedling growth of mung bean and its sterilization effect on mung bean sprouts62
Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties61
Coaxial microwave assisted hydrodistillation of essential oils from five different herbs (lavender, rosemary, sage, fennel seeds and clove buds): Chemical composition and thermal analysis61
Intensification of protein extraction from soybean processing materials using hydrodynamic cavitation60
Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties60
Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste58
Comparative assessment of antioxidant activity in three edible species of green seaweed, Enteromorpha from Okha, Northwest coast of India58
Minced meat-like products from mealworm larvae (Tenebrio molitor and Alphitobius diaperinus): microbial dynamics during production and storage57
Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products57
Pilot-scale subcritical water extraction of flavonoids from satsuma mandarin (Citrus unshiu Markovich) peel57
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society57
Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds56
Food preservative content reduction by controlling sorbic acid release from a superficial coating56
Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO256
Design of fish oil-in-water nanoemulsion by microfluidization56
Identification of a novel angiotensin-I converting enzyme inhibitory peptide from ostrich egg white and studying its interactions with the enzyme56
Drying of red pepper slices in a solar greenhouse dryer and under open sun: Experimental and mathematical investigations55
Sustainable extraction of proteins and bioactive substances from pomegranate peel (Punica granatum L.) using pressurized liquids and deep eutectic solvents55
Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour55
Followed extraction of β-glucan and mannoprotein from spent brewer's yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise55
Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 155
Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during stor54
Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities53
Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment53
Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: Optimization of enzymatic and ultrasound pre-treatments53
Antioxidant, immunomodulatory and anti-breast cancer activities of phenolic extract from pine (Pinus massoniana Lamb) bark53
Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization53
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 peels52
Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels52
β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 552
Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads52
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 packaging52
Dietary fiber from coconut flour: A functional food51
Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells51
Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods51
Potential applications for virtual and augmented reality technologies in sensory science51
Ohmic accelerated steam distillation of essential oil from lavender in comparison with conventional steam distillation51
Metal release from stainless steel electrodes of a PEF treatment chamber: Effects of electrical parameters and food composition50
Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients50
Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges50
Ultrasound-assisted extraction of polysaccharides from litchi (Litchi chinensis Sonn.) seed by response surface methodology and their structural characteristics49
Impact of pulsed electric fields on physical properties of freeze-dried apple tissue49
Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya49
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure49
Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes48
Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham48
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment48
Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction48
Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya47
Boarfish protein recovery using the pH-shift process and generation of protein hydrolysates with ACE-I and antihypertensive bioactivities in spontaneously hypertensive rats47
Anti-diabetic effects of polysaccharides from Opuntia monacantha cladode in normal and streptozotocin-induced diabetic rats47
Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality47
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 pomace46
Gas assisted mechanical expression (GAME) as a promising technology for oil and phenolic compound recovery from tiger nuts46
Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices46
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 fields46
Production of coumaric acid from sugarcane bagasse45
High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices45
Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity45
Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications45
Ohmic-assisted hydrodistillation of citronella oil from Taiwanese citronella grass: Impacts on the essential oil and extraction medium45
Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing45