Food and Bioprocess Technology

Article	Citations
An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review	83
Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System	79
Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry	71
Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review	54
Improving Sustainability of Palm Oil Production by Increasing Oil Extraction Rate: a Review	52
Antimicrobial Activity of Thymol and Thymol-Nanoemulsion Against Three Food-Borne Pathogens Inoculated in a Sausage Model	51
Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion	50
Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization	49
Electrochemical Biosensors for Foodborne Pathogens Detection Based on Carbon Nanomaterials: Recent Advances and Challenges	48
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement	47
Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review	46
Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil	45
Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste	43
Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates	42
Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability	42
Investigating the Impact of Ultrasound Pretreatment on the Physicochemical, Structural, and Antioxidant Properties of Lupin Protein Hydrolysates	39
Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay	38
Dihydromyricetin-Loaded Pickering Emulsions Stabilized by Dialdehyde Cellulose Nanocrystals for Preparation of Antioxidant Gelatin–Based Edible Films	37
Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging	37
Anethum graveolens Essential Oil Encapsulation in Chitosan Nanomatrix: Investigations on In Vitro Release Behavior, Organoleptic Attributes, and Efficacy as Potential Delivery Vehicles Against Biodete	36
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties	34
Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production	33
Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and Its Use of Intelligent Packaging of Orange Juice	32
Essential Oil Nanoemulsion Edible Coating in Food Industry: a Review	31
Basil Essential Oil: Methods of Extraction, Chemical Composition, Biological Activities, and Food Applications	31

The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review	31
Antioxidant Film Based on Chitosan and Tulsi Essential Oil for Food Packaging	31
Development of Antimicrobial Active Food Packaging Film Based on Gelatin/Dialdehyde Quince Seed Gum Incorporated with Apple Peel Polyphenols	30
Development of a Novel Antimicrobial Electrospun Nanofiber Based on Polylactic Acid/Hydroxypropyl Methylcellulose Containing Pomegranate Peel Extract for Active Food Packaging	30
Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods	30
Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review	29
Cinnamaldehyde-Loaded Nanostructured Lipid Carriers Extend the Shelf Life of Date Palm Fruit	29
Laser-Induced Microporous Modified Atmosphere Packaging and Chitosan Carbon-Dot Coating as a Novel Combined Preservation Method for Fresh-Cut Cucumber	29
Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues	29
Zinc Oxide Nanoparticle Synthesis, Characterization, and Their Effect on Mechanical, Barrier, and Optical Properties of HPMC-Based Edible Film	29
Effect of Alginate Edible Coatings Enriched with Black Cumin Extract for Improving Postharvest Quality Characteristics of Guava (Psidium guajava L.) Fruit	28
Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature	28
Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging	28
Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)	28
Efficacy of Nanobubbles Alone or in Combination with Neutral Electrolyzed Water in Removing Escherichia coli O157:H7, Vibrio parahaemolyticus, and Listeria innocua Biofilms	28
A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams	28
Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification	27
Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices	27
Nanobiocomposite Films: a “Greener Alternate” for Food Packaging	27
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers	27
Studies on Meat Alternatives with a Focus on Structuring Technologies	26
Microbiological Inactivation by Ultrasound in Liquid Products	26
Antibacterial and Antioxidant Gelatin Nanofiber Scaffold Containing Ethanol Extract of Pomegranate Peel: Design, Characterization and In Vitro Assay	26
Convective Drying with Ethanol Pre-treatment of Strawberry Enriched with Isomaltulose	25
Recognition of Defective Carrots Based on Deep Learning and Transfer Learning	25
Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification	25
Review of Membrane Separation Models and Technologies: Processing Complex Food-Based Biomolecular Fractions	25
Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)	25
Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil	24
Degradation of Zearalenone by Atmospheric Cold Plasma: Effect of Selected Process and Product Factors	24
Fabrication, Characterization, and Antifungal Assessment of Jasmine Essential Oil-Loaded Chitosan Nanomatrix Against Aspergillus flavus in Food System	24
Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review	24
Impact of Cold Plasma on Extraction of Polyphenol From De-Oiled Rice and Corn Bran: Improvement in Extraction Efficiency, In Vitro Digestibility, Antioxidant Activity, Cytotoxicity and Anti-Inflammato	24
Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices	24
Microbial Polymers in Edible Films and Coatings of Garden Berry and Grape: Current and Prospective Use	24
A Future Road Map for Carbon Dioxide (CO2) Gas Hydrate as an Emerging Technology in Food Research	24
Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring	24
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings	23
Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis	23
Natural Deep Eutectic Solvents and Microwave-Assisted Green Extraction for Efficient Recovery of Bioactive Compounds from By-Products of Date Fruit (Phoenix dactylifera L.) Processing: Modeling, Optim	23
Addition of Zein for the Improvement of Physicochemical Properties of Antimicrobial Tapioca Starch Edible Film	23
Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques	23
Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design	23
From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention	23
Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process	23
Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment	23
Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks	23
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties	23
Influence of Combined Edible Coating with Chitosan and Tea Polyphenol on the Quality Deterioration and Health-promoting Compounds in Harvested Broccoli	22
Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials	22

A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value	22
Impact of Thermosonication Processing on Food Quality and Safety: a Review	22
Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato	22
A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products	22
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization	22
Effect of Cold Plasma Treatment on Cooking, Thermomechanical and Surface Structural Properties of Chinese Milled Rice	22
Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese	21
Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice	21
Reduction of Water Vapor Permeability in Food Multilayer Biopackaging by Epitaxial Crystallization of Beeswax	21
Automated Detection of Mechanical Damage in Flaxseeds Using Radiographic Imaging and Machine Learning	21
Tomato Seed Mucilage as a New Source of Biodegradable Film-Forming Material: Effect of Glycerol and Cellulose Nanofibers on the Characteristics of Resultant Films	21
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	21
New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review	21
Increased Revenue with High Value-Added Products from Cashew Apple (Anacardium occidentale L.)—Addressing Global Challenges	21
Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation	21
UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation	20
Blueberry Phenolic Composition and Improved Stability by Microencapsulation	20
Grapefruit Seed Extract as a Natural Food Antimicrobial: a Review	20
Convolutional Neural Networks for Estimating the Ripening State of Fuji Apples Using Visible and Near-Infrared Spectroscopy	20
Production of Extracts Composed of Pectic Oligo/Polysaccharides and Polyphenolic Compounds from Cranberry Pomace by Microwave-Assisted Extraction Process	20
Fabrication and Characterization of Gluten Film Reinforced by Lycopene-Loaded Electrospun Polylactic Acid Nano-fibers	20
A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef	20
A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films	20
Effect of Tannic Acid Concentration on the Physicochemical, Thermal, and Antioxidant Properties of Gelatin/Gum Arabic–Walled Microcapsules Containing Origanum onites L. Essential Oil	20
Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots	20
Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method	19
Effects of Hydrogen Sulfide on the Quality Deterioration of Button Mushrooms and the Interaction with Ethylene	19
Development of Controlled Delivery Functional Systems by Microencapsulation of Different Extracts of Plants: Hypericum perforatum L., Salvia officinalis L. and Syzygium aromaticum	19
Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets	19
Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments	19
The Stability of the Phycobiliproteins in the Adverse Environmental Conditions Relevant to the Food Storage	19
High-Intensity Ultrasound (HIUS) Treatment of Sunnhemp Protein Isolate (Crotalaria juncea L.): Modification of Functional, Structural, and Microstructural Properties	19
Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison	19
Conventional and Emerging Techniques for Detection of Foodborne Pathogens in Horticulture Crops: a Leap to Food Safety	18
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit	18
Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR	18
Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch	18
Thermal Degradation of Antioxidant Compounds: Effects of Parameters, Thermal Degradation Kinetics, and Formulation Strategies	18
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat	18
Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds	18
Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle	18
Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus	18
Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus)	18
Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils	17
Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade	17
Influence of Different Non-thermal Processing on Guava, Orange, and Tangerine Juices and the Food Matrix Effects	17
Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization	17
Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models	17
Evaluation of Biopolymer Films Containing Silver–Chitosan Nanocomposites	17
Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate	17
Nanonutraceuticals — Challenges and Novel Nano-based Carriers for Effective Delivery and Enhanced Bioavailability	17
Active Composite Packaging Reinforced with Nisin-Loaded Nano-Vesicles for Extended Shelf Life of Chicken Breast Filets and Cheese Slices	17
The Development of Biodegradable PBAT-Lignin-Tannic Acid Composite Film: Properties, Biodegradability, and Potential Barrier Application in Food Packaging	17
Bruise Detection and Classification of Strawberries Based on Thermal Images	17
Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity	17
By-Products as Sustainable Source of Bioactive Compounds for Potential Application in the Field of Food and New Materials for Packaging Development	17
Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice	17
Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality	17
Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes	17
Ohmic Heating–Assisted Extraction of Natural Color Matters from Red Beetroot	17
Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties	16
Extraction of Bioactive Compounds from Haskap Leaves (Lonicera caerulea) Using Salt/Ethanol Aqueous Two-Phase Flotation	16
Development of Bioactive Edible Film Using Phytochemicals from Aloe Vera for Improved Microbial and Lipid Oxidative Stability of Frozen Dairy Products	16
Evaluation of Physico-mechanical and Antifungal Properties Of Gluten-based Film Incorporated with Vanillin, Salicylic Acid, and Montmorillonite (Cloisite 15A)	16
Encapsulation of Mānuka Essential Oil in Yeast Microcarriers for Enhanced Thermal Stability and Antimicrobial activity	16
Effects of Ascorbic Acid and Melatonin Treatments on Antioxidant System in Fresh-Cut Avocado Fruits During Cold Storage	16
Ozonation: an Evolving Disinfectant Technology for the Food Industry	16
Recent Advances in the Valorization of Algae Polysaccharides for Food and Nutraceutical Applications: a Review on the Role of Green Processing Technologies	16
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements	16
Application of Spray Dried Encapsulated Probiotics in Functional Food Formulations	16
Encapsulation of Sardine Oil by Electrospraying with Gliadins and Pecan Nutshell Extracts for its Stabilization	16
Comparative Studies of Screen-Printed Electrode Based Electrochemical Biosensor with the Optical Biosensor for Formaldehyde Detection in Corn	15
Physicochemical Characterization, Molecular Modeling, and Applications of Carboxymethyl Chitosan-Based Multifunctional Films Combined with Gum Arabic and Anthocyanins	15
Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)	15
Optimization of Virgin Olive Oil Yield and Quality Applying Nonthermal Processing	15
Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model	15
Plant Pigments: Classification, Extraction, and Challenge of Their Application in the Food Industry	15
Cold Plasma Pretreatment Prior to Ultrasound-assisted Air Drying of Cumin Seeds	15
Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment	15
Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation	15

Bi-layer Gelatin Film: Activating Film by Incorporation of “Pitanga” Leaf Hydroethanolic Extract and/or Nisin in the Second Layer	15
Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly	15
Lactoferrin-Chitosan-TPP Nanoparticles: Antibacterial Action and Extension of Strawberry Shelf-Life	15
Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine	15
5D Food Printing with Color Change Induced by Probiotic Growth in a Starch-Protein-Based Gel System	14
Recent Advances in the Processing of Agri-food By-products by Subcritical Water	14
High Purity Grade Phycocyanin Recovery by Decupling Cell Lysis from the Pigment Extraction: an Innovative Approach	14
Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus)	14
Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression	14
Novel Combined Use of Red-White LED Illumination and Modified Atmosphere Packaging for Maintaining Storage Quality of Postharvest Pakchoi	14
Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages	14
Valorization of Native Soluble and Insoluble Oat Side Streams for Stable Suspensions and Emulsions	14
Effect of Microfluidization on Deteriorative Enzymes, Sugars, Chlorophyll, and Color of Sugarcane Juice	14
Development of Packaging Films With Gas Selective Permeability Based On Poly(butylene Adipate-co-terephthalate)/Poly(butylene Succinate) and Its Application in the Storage of White Mushroom (Agaricus	14
Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging	14
Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest	14
Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction	14
Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques	14
Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs	14
Improving the Barrier Properties of Food Packaging by Al2O3@TiO2 & Al2O3@SiO2 Nanoparticles	14
Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils	14
Microbial Decontamination of Rice Germ Using a Large-Scale Plasma Jet-Pulsed Light-Ultraviolet-C Integrated Treatment System	13
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index	13
Pulsed Electric Fields-Assisted Drying and Frying of Fresh Zucchini	13
Green Synthesis of SnO2 Nanoparticles from Laurus nobilis L. Extract for Enhanced Gelatin-Based Films and CEF@SnO2 for Efficient Antibacterial Activity	13
Model of Fungal Development in Stored Barley Ecosystems as a Prognostic Auxiliary Tool for Postharvest Preservation Systems	13
Effect of Dielectric Barrier Discharge Plasma Treatment in Pasteurized Orange Juice: Changes in Volatile Composition, Aroma, and Mitigation of Off-flavors	13
Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size	13
Optimization and Mechanism of Phytochemicals Extraction from Camellia Oleifera Shells Using Novel Biosurfactant Nanobubbles Solution Coupled with Ultrasonication	13
Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter	13
Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Asperg	13
Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying	13
Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review	13
An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations	13
Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits	13
Effect of Ozonation Process on the Energy Metabolism in Raspberry Fruit During Storage at Room Temperature	13
Pilot-Scale Production of A. platensis: Protein Isolation Following an Ultrasound-Assisted Strategy and Assessment of Techno-functional Properties	13
Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter	13
Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion	13
Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges	13
Microencapsulation of Rose Essential Oil Using Perilla Protein Isolate-Sodium Alginate Complex Coacervates and Application of Microcapsules to Preserve Ground Beef	13
Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase	13
The Influence of Static and Multi-Pulsed Pressure Processing on the Enzymatic and Physico-Chemical Quality, and Antioxidant Potential of Carrot Juice During Refrigerated Storage	13
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	13
The Role of Mitochondrial Energy Metabolism in Shaping the Quality of Highbush Blueberry Fruit During Storage in Ozone-Enriched Atmosphere	13
Optimization of Enzymatic Hydrolysis for Preparing Cassava Leaf Hydrolysate with Antioxidant Activity	13
Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein	13
Extraction and Determination of Protein from Edible Oil Using Aqueous Biphasic Systems of Ionic Liquids and Salts	13
Improving Process Sustainability by Optimizing Spray Drying Parameters: High Oleic Soymilk Using Response Surface Methodology	13
Monitoring Botrytis cinerea Infection in Kiwifruit Using Electronic Nose and Machine Learning Techniques	13
Ohmic Heating-Aided Mechanical Extraction of Gamma-Oryzanol and Phytosterols in Rice Bran Oil	12
Pulsed UV Light Irradiation Processing of Black Tea Infusions: Effect on Color, Phenolic Content, and Antioxidant Capacity	12
Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry	12
Morphological Distribution and Structure Transition of Gluten Induced by Various Drying Technologies and Its Effects on Chinese Dried Noodle Quality Characteristics	12
Effect of Onion Peel Extract on Structural, Mechanical, Thermal, and Antioxidant Properties of Methylcellulose Films	12
Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries	12
Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast	12
Effect of Ultrasound on the Activity of Mushroom (Agaricus bisporous) Polyphenol Oxidase and Observation of Structural Changes Using Time-resolved Fluorescence	12
SA-SI Treatment: a Potential Method to Maintain the Quality and Protein Properties on Mackerel (Pneumatophorus japonicus) During Chilling Storage	12
Effects of Air and Helium Cold Plasma on Sensory Acceptability and Quality of Fresh Sea Bass (Dicentrarchus labrax)	12
Effects of High Pressure-Assisted Extraction on Yield, Antioxidant, Antimicrobial, and Anti-diabetic Properties of Chlorogenic Acid and Caffeine Extracted from Green Coffee Beans	12
Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules	12
Electrostatic Spraying of Passion Fruit (Passiflora edulis L.) Peel Extract for Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Fresh-Cut Lollo Rossa and Beetroot Leaves	12
Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding	12
Isolation of Immunomodulatory Biopeptides from Atlantic Mackerel (Scomber scombrus) Protein Hydrolysate based on Molecular Weight, Charge, and Hydrophobicity	12
Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement	12
Facile Fabrication of Nanoformulated Cinnamomum glaucescens Essential Oil as a Novel Green Strategy to Boost Potency Against Food Borne Fungi, Aflatoxin Synthesis, and Lipid Oxidation	12
Detection of Early Core Browning in Pears Based on Statistical Features in Vibro-Acoustic Signals	12
Pectin-Polyvinylpyrrolidone Based Antimicrobial and Antioxidant Nanocomposite Film Impregnated with Titania Nanoparticles and Bael Shell Extract	12
Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size	12
Gliding Arc Plasma Discharge Conditions on Microbial, Physicochemical, and Sensory Properties of Shrimp (Litopenaeus vannamei): In Vivo and In Vitro Studies	12
Parallel Extraction of Sulfated polysaccharides and Protein Hydrolysate from Skipjack Tuna Head and Their Bioactive and Functional Properties	12
Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility	12
Novel Bioactive Composite Films Based on Pectin-Nanocellulose-Synergistic Triple Essential Oils: Development and Characterization	12
Influence of Nanovesicle Type, Nanoliposome and Nanoniosome, on Antioxidant and Antimicrobial Activities of Encapsulated Myrtle Extract: A Comparative Study	12
Development of Pea Protein Films with Haskap (Lonicera caerulea) Leaf Extracts from Aqueous Two-phase Systems	12
Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices	12
Active Biodegradable Packaging for Foods Containing Baccharis dracunculifolia Leaf as Natural Antioxidant	12
Effects of Stepwise Microwave Heating and Expanded Bed Height Control on the Performance of Combined Fluidized Bed/Microwave Drying for Preparing Instant Brown Rice	12
Development and Characterization of Froriepia subpinnata (Ledeb.) Baill Essential Oil and Its Nanoemulsion Using Ultrasound	12
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review	12
Effect of oxygen absorber concentration and temperature on enzyme kinetics–based respiration rate modeling of mango (cv. Amrapali)	11
Extension of Solanaceae Food Crops Shelf Life by the Use of Elicitors and Sustainable Practices During Postharvest Phase	11
Effect of Ultrasonic Combined with Vacuum Far-infrared on the Drying Characteristics and Physicochemical Quality of Angelica sinensis	11
Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein	11
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods	11
Protective Effect of Natural and Processed Coconut Water by Non-thermal Technologies Against Oxidative Stress in Brine Shrimp (Artemia salina)	11
Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct	11
Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fi	11
Ultrasound-Assisted Detoxification of Ochratoxin A: Comparative Study of Cell Wall Structure, Hydrophobicity, and Toxin Binding Capacity of Single and Co-culture Lactic Acid Bacteria	11
Controllable Fabrication of Edible Coatings to Improve the Match Between Barrier and Fruits Respiration Through Layer-by-Layer Assembly	11
Impact of Osmotic Dehydration With/Without Vacuum Pretreatment on Apple Slices Fortified With Hypertonic Fruit Juices	11
Halloysite Nanotube as a Functional Material for Active Food Packaging Application: A Review	11
Exploitation of Seaweed Functionality for the Development of Food Products	11
Deep Learning Segmentation in Bulk Grain Images for Prediction of Grain Market Quality	11