Food and Bioprocess Technology

Article	Citations
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	146
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	85
Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil	84
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	82
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	72
Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery	65
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	58
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	54
Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils	54
Optimizing Aroma Compound Fractionation in Pear Brandy Distillation by Controlling Their Relative Volatility	53
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	52
Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits	52
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	52
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	50
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	49
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	48
Development of TiO2 Nanoparticle-Loaded Glucomannan/PEO Nanofibrous Membranes via Rotary Force Spinning for Active Packaging to Extend the Shelf Life of Bananas	47
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	47
The Role of Mitochondrial Energy Metabolism in Shaping the Quality of Highbush Blueberry Fruit During Storage in Ozone-Enriched Atmosphere	46
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	45
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	45
Structurally Modified Guar Gum-Based Food Packaging: A Review	44
Protein Extraction and Isolation from Legumes and Algae: An Industry Primer	44
Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release	42
Microwave-Induced Structural and Functional Changes in Small Granule Starch	41

Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	41
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	40
Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process	40
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	40
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	40
A Review on Intelligent Packaging Systems Using Betalain-rich Biobased Composite Films in Monitoring Freshness of Fish, Shrimp, and Meat	39
Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation	39
Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging	38
Improving the Long-Term Stability of Carotenoids from Dunaliella Salina Supercritical Fluid Extracts with a New Liposomal Encapsulation Based on Cryogenic and Stirring Processes	37
Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide	37
Evaluation of Ultraviolet-Light (UV-A) Emitting Diodes Technology on the Reduction of Spiked Aflatoxin B1 and Aflatoxin M1 in Whole Milk	36
Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge	35
Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing	35
Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights	35
Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese	34
Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices	34
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples	34
Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food	34
Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets	34
Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release	33
Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds	33
Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring	33
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter	32
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions	32
Application of Chitosan/Polyvinyl Alcohol-Based Functional Films Integrated with Anthocyanins from Echium amoenum and Carbon Dots Derived from Onion Peel for Tracking Freshness and Increasing the Shel	32
Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers	32
Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability	31
Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein	31
Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents	31
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review	31
Isolation, Purification, Structural Characterization, and Encapsulation of Sulforaphane from Cabbage Seeds Using the Ionic Gelation Method	31
Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables	31
Comparative Evaluation of Palm-Based Carotene Microcapsules Produced via Spray Drying and Supercritical Fluid Drying and Their Application as a Non-Dairy Creamer	31
Effect of Lachnanthocarpone on the Structural and Functional Properties of a Protein-Starch-Based Film: A Promising Alternative for Active Packaging	30
Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression M	30
Electrochemical Biosensors for Foodborne Pathogens Detection Based on Carbon Nanomaterials: Recent Advances and Challenges	30
Effects of the Order of Ingredient Addition on Meat Analog Formation	29
Effects of 1-Methylcyclopropene Combined with Tea Polyphenols Coating Treatment on Storage Quality and Cell Wall Metabolism of Bracken (Pteridium aquilinum var. latiusculum)	29
Edible Iron-Pectin Nanoparticles: Preparation, Physicochemical Characterization and Release Study	29
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty	28
Monitoring Solidification and Storage Stability of Well-Tempered Chocolates Obtained Through Various Pre-crystallization Techniques	28
Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity	28
Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder	28
Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating	28
A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization	28
Single and Dual Modification of Amaranth Starch by Ultrasound and Citric Acid: Effect of Levels for Single Modification and Sequence for Dual Modification	27
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	27
Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment	27
Mechanistic Inhibition of α-Amylase by Corn Peptide: Site-Specific Binding Induces Conformational Destabilization and Enzymatic Activity Suppression	27
Effect of Microwave and Ultrasound-Assisted In Situ Oleo-extraction of Hathkora (Citrus macroptera) Peel in Olive Oil, Palm Oil, and Pork Lard: Quality, Frying Stability, and Storability	27

Degradation of Zearalenone by Atmospheric Cold Plasma: Effect of Selected Process and Product Factors	27
Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules	27
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	27
Olive Leaves Addition on Starch-Pectin Films: Optimization, Characterization, and Evaluation as Edible Hydrosoluble Sachets	26
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES	26
Antibacterial Activity of Bacillus Lipopeptides Vehiculized and Delivered by Biopolymeric Films	26
Intensification Strategies for the Extraction of Polyunsaturated Fatty Acids and Other Lipophilic Fractions From Seaweeds	26
3D Printing of Salmon Sashimi Analogues Using Fish-Derived Food Inks: Printability, Texture, and Nutritional Evaluation	26
Ranking Prediction of Fresh Produce Quality: A Case Study of Strawberry Ripeness	26
Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology	26
Effect of Temperature and Water Activity on the Quality Kinetics of Packaged Fish Powder During Storage	26
Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2	26
Mechanical and Barrier Properties of Films Containing Bioactive Compounds with Antimicrobial and Antioxidant Activity	25
A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef	25
Advances in the Application of Tea Polyphenols in Meat Products: from Functional Properties to Encapsulation-Based Stability Enhancement	24
Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability	24
A Simple Colorimetric Volatile Nitrogen and Hydrogen Sulfide Indicator Based on Filter Paper and Saffron Petal Anthocyanins to Monitor Fish Spoilage in Intelligent Packaging	24
Nanoemulsification of Essential Oil Blend by Ultrasound: Optimization of Physicochemical, Antioxidant Properties, and Activity Against Escherichia coli	24
Automated Detection of Mechanical Damage in Flaxseeds Using Radiographic Imaging and Machine Learning	24
Application of Plasma-Activated Water on Lentil Seeds: Germination, Biochemical Changes, and Nutritional Quality Evaluation	24
Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization	23
Optimization of Wall Material Composition for Production of Spray-dried Sacha Inchi Oil Microcapsules with Desirable Physicochemical Properties	23
Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples	23
A Novel Method Based on Multi-Molecular Infrared (MM-IR) AlexNet for Rapid Detection of Trace Harmful Substances in Flour	23
From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention	23
Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets	23
Effect of Dielectric Barrier Discharge Cold Plasma on the Bio-nanocomposite Film and its Potential to Preserve the Quality of Strawberry under Modified Atmosphere Packaging	22
Review Insights on the Demand for Natural Pigments and Their Recovery by Emerging Microwave-Assisted Extraction (MAE)	22
Deep Study on Fouling Modelling of Ultrafiltration Membranes Used for OMW Treatment: Comparison Between Semi-empirical Models, Response Surface, and Artificial Neural Networks	22
Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality	22
Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings	22
Effect of Spray Drying on Physicochemical Stability and Antioxidant Capacity of Rosa pimpinellifolia Fruit Extract-Loaded Liposomes Conjugated with Chitosan or Whey Protein During In Vitro Digestion	22
Aqueous Extraction of Curcuminoids from Curcuma longa: Effect of Cell Disintegration Pre-treatment and Extraction Condition	22
Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR	22
Development and Characterization of Antimicrobial Nisin/MMT K10/AgNPs Nanocomposite Coatings on Oxygen Plasma Surface-Modified Polypropylene for Food Packaging Applications	22
Electrodeposited β-Ni(OH)2 as Sensing Platform for Spermine and Spermidine in Black Chickpeas	21
Design of β-Carotene Encapsulated Emulsions for Thermal Processing and Storage	21
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	21
High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues	21
Postharvest 1-Butanol Vapor Treatment to ‘Legacy’ Broccoli Florets: Impact on Metabolism, Pigments, Yellowing, and Overall Quality During Shelf Life at Room Temperature	21
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese	21
Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber	21
Effect of Chitosan-Based Natural Products Nanocoatings on Green Bell Peppers During Storage	20
Plant Seed Hydrocolloids: Extraction Methods and Techno-Functional Properties—A Review	20
Formulation and Evaluation of Propolis-Loaded Alginate Capsules by Ionic Gelation Technique	20
Ultrasound-Assisted Synthesis of OPO-Based Structured Lipids Using Two-Step Chemoenzymatic Esterification for Human Milk Fat Substitution	20
Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage	20
Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals	20
Amine-Responsive Bilayer Indicator Films Based on Black Wolfberry Anthocyanin and Hydrophobically Modified TiO2 for Real-Time Meat Freshness Monitoring	20
Development of β-Carotene Microcapsules with Enhanced Bioaccessibility and Physicochemical Stability as Colorants for 3D Printing	20
Drying Kinetic and Bioactive Compounds of Okara Dried in Microwave-Assisted Rotating-Pulsed Fluidized Bed Dryer	20
Sesame Oil and Protein Hydrolysates Extraction by Combined Carbohydrases and Proteases Simultaneously in a Single Unit Aqueous Phase Enzymatic Bioreactor	20
Advances in Vacuum Ultraviolet Photolysis in the Postharvest Management of Fruit and Vegetables Along the Value Chains: a Review	19
Separation and Purification of C-Phycocyanin from Spirulina platensis Using Aqueous Two-Phase Systems Based on Triblock Thermosensitive Copolymers	19
Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter	19
Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein	19
Elucidating the Microencapsulation of Bioactives from Pomegranate Fruit Waste for Enhanced Stability, Controlled Release, Biological Activity, and Application	19
Effect of Household Cooking Treatments on the Stability of β-glucans, Ergosterol, and Phenolic Compounds in White-Button (Agaricus bisporus) and Shiitake (Lentinula edodes) Mushrooms	19
Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems	19
Microbial Preservation Performance of Cold Storage Units Assessed by Modeling of Time–Temperature Data	19
Hydrocolloids and Partially Defatted Cake on Encapsulation of Baru Oil (Dipteryx alata Vogel): a Study on Emulsion, Particle, and Oxidative Stability	19
Potato Protein-based Nanoemulsion of Oregano (Origanum vulgare) Essential Oil: A Promising Strategy Against Escherichia coli O157:H7	19
Nanocarriers for β-Carotene Based on Milk Protein	19
Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage	19
A Comprehensive Evaluation of Microwave Reheating Performance Using Dynamic Complementary-Frequency Shifting Strategy in a Solid-State System	19
Enhancing High-Pressure Bacterial Inactivation by Modified Atmosphere Packaging: Effect of Exposure Time and Cooked Ham Formulation	19
Comment on “Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization” (S. Sathyan and P. Nisha (2022), Food and Bioprocess Technology, http	19
The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin	19
Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model	19
Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions	19
Search for Operating Conditions in the Thermal Pistachio Splitting in Fountain Confined Conical Spouted Beds	19
An Overview of the Isolation, Modification, Physicochemical Properties, and Applications of Sweet Potato Starch	19
Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on	19
Physically Cross-Linked Cryogels of Carioca Bean Starch with Ginger Essential Oil: Application as an Exudate Absorbent and Antimicrobial Agent Against Listeria monocytogenes in Raw Beef	19
Atmospheric Cold Plasma-Induced Changes in Milk Proteins	19
The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization	19
Selective Partial Hydrolysis as a Novel Strategy to Produce Specialty Structured Fats from Vegetable Oils: Optimization of Monoacylglycerol Formation and Assessment of the Final Product	18
Ultrasound-Assisted Acidic Natural Deep Eutectic Solvent as a New Strategy for Extracting Seabuckthorn Leaf Phenolics: Process Optimization, Compositional Identification, and Metabolic Enzyme Inhibiti	18
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates	18
Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism	18

Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement	18
Physiological Effects of CTS-TiO2-Ag Nanocomposite Coatings Induced by Ultraviolet Light Against C. gloeosporioides	18
Correction to: Spectroscopic‑Based Prediction of Milk Foam Properties for Barista Applications	18
Super Hydrophobic Pectin-Anthocyanin Colorimetric Sensor to Indicate Freshness in Bovine Meat	18
Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via L	18
Effect of Surfactant Type on Foaming Properties of Milk	17
Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions	17
Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion	17
Colorimetric Covalent Organic Framework Gel as Thermal History Indicators for Food Freshness Monitoring	17
Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges	17
Evaluation of the Effects of Beeswax Films Formulated with Sesame and Black Cumin Oils on the Fermentation and Bio-flavouring Properties of Pasta-Filata Type Kashar Cheese	17
Antimicrobial Edible Films for Food Preservation: Recent Advances and Future Trends	17
Ohmic Heating Technology Systems, Factors Governing Efficiency and Its Application to Inactivation of Pathogenic Microbial, Enzyme Inactivation, and Extraction of Juice, Oil, and Bioactive Compounds i	17
Effect of Zinc Oxide Nanoparticles on the Physical, Mechanical, and Antibacterial Properties of Active Packaging Films Based on Gracilaria corticata Agar and Fish Skin Gelatin	17
UV-A Light Dehydration of Mango and Apple	17
The Regulatory Mechanism of Salt-Induced Lipid Metabolism in Porcine biceps femoris Through Proteomic Analysis of Lipid Droplets	17
Carabeef: Unexploited Healthy Meat from Climate-Resilient Water Buffaloes for Global Nutritional Security	17
Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality	17
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit	17
Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products	17
A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings	17
A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films	17
Incorporating Bioimpedance Technique with Ensemble Learning Algorithm for Mutton Tenderness Detection	17
Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction	17
Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes	17
Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging	17
Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation	17
Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index	16
Production and Preliminary Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage	16
Frankincense-like Flavor Formation Through the Combined Effect of Moderate Enzymatically Hydrolyzed Milk Fat and Glutamic Acid-galactose Amadori Rearrangement Product During Thermal Processing	16
A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review	16
Variovorax sp. R1 Increased Resistance to Chilling Injury of ‘Nanguo’ pear by Regulating Sucrose Metabolism	16
Self-Assembled Protein Micelles for Encapsulation of Docosahexaenoic Acid (DHA): The Improvement of Bioaccessibility and Lipid-Lowering Activity	16
Correction: Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices	16
Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion	16
Fluidized-Bed Agglomeration of Milk Protein Isolate–Guar Gum Mixture Powders: Physical, Rheological, and Morphological Properties	16
Probiotic Edible Films Supplemented with Psyllium (Plantago ovata) Mucilage Containing Lacticaseibacillus rhamnosus GG: Coating for Fresh Apple Slices	16
Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	16
Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation	15
Geranium Essential Oil (Pelargonium graveolens): Extraction Methods, Bioactivity, Encapsulation, and Food Applications – A Review	15
Molecular Distillation Processes for Tocopherol Extraction from Vegetable Oil By-product: Experimental and Computer Simulation	15
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process	15
Simplified Two-Stage Method for the Recovery of B-Phycoerythrin from Porphyridium Cruentum and Evaluation as a Natural Food Grade Colourant	15
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties	15
Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions	15
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese	15
Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies	15
Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release	15
Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	15
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains	15
Functionality and Bioactivity of Probiotic Semi-hard Cheese Made from Milk Treated by Pulsed Electric Field	15
Storage Stability and In Vitro Digestion of Microencapsulated Russian Olive Water Kefir Using Spray-Drying	15
Effect of Radiofrequency Pre-treatment on the Extraction of Bioactives from Clitoria ternatea and Hibiscus rosa sinensis and Insights to Enzyme Inhibitory Activities	15
Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Co	15
Exploring Antimicrobial Hydroxypropyl-β-Cyclodextrin Inclusion Complexes for Cheese Preservation: A Combined Theoretical and Experimental Study	15
Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure	15
Designing Chocolate Sugar Distribution: Sugar Reduction and Sweetness Enhancement by Inhomogeneous Sugar Distribution	15
Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid	15
Application of Roasting, Ultrasound, and High-Shear Dispersion in Pea Protein Extraction: Yield Parameters, Macrostructural Characteristics, and Technical-Functional Properties	15
Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments	15
Effect of Processing on Gluten Aggregation Behavior and Related Product Quality in Wheat-Based Noodle: A Review	15
Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields	15
E-beam Irradiated Freeze-Dried Whey Fractions and Skimmed Camel and Cow Milk: Solubility, Water Holding Capacity, Microstructure and In Vitro α-amylase and α-glucosidase Inhibitory Activities	14
Isolation of Immunomodulatory Biopeptides from Atlantic Mackerel (Scomber scombrus) Protein Hydrolysate based on Molecular Weight, Charge, and Hydrophobicity	14
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation	14
Development of Novel Ready-to-Eat Jellyfish Products: A Multi-Step Approach Using Ozonated Water, Acetic Acid, Freeze Dewatering, and Gum Soaking	14
Inhibitory Capacity of Chitosan Films Containing Lactic Acid Bacteria Cell-Free Supernatants against Colletotrichum gloeosporioides	14
Multivariate Curve Resolution Applied to Near Infrared Spectroscopic Data Acquired Throughout the Cooking Process to Monitor Evolving Béchamel Sauces	14
Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality	14
Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis	14
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes	14
Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and Its Use of Intelligent Packaging of Orange Juice	14
Integration of Optical Property Mapping and Machine Learning for Real-Time Classification of Early Bruises of Apples	14
Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips	14
Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach	14
NaY-Ag Zeolite Chitosan Coating Kraft Paper Applied as Ethylene Scavenger Packaging	14
Extraction of Bioactive Compounds from Celery Root Peels Using an Ultrasound-Assisted Method with Choline Chloride–Based Deep Eutectic Solvents	13
A Green Method for Nanoencapsulation of Thymol in Chitosan–Gelatin with Antioxidant Capacity	13
Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat	13
Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus)	13
Recent Advances in the Application of Nanoparticles and Essential Oils for Extending the Shelf-Life of Fruits and Vegetables	13
Enhanced and Green Extraction of Saponins from Gleditsia sinensis Lam. Pods by Ultrasound-Assisted Deep Eutectic Solvents: Optimization and Comprehensive Characterization	13
Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review	13
Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein	13
Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage	13
Multi-Step Design Method for Achieving Heating Uniformity in a Domestic Microwave-Heated Freeze-Dryer with a Stationary Multi-Shelf System	13
Encapsulation of Caffeic Acid into Sodium Caseinate Using pH-Driven Method: Fabrication, Characterization, and Bioavailability	13
Pre-Storage Application of Oxalic Acid and Modified Atmosphere Packaging Delays Degradation of Cell Wall Polysaccharides in Persimmon Fruit	13
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods	13
Improvement of Myofibrillar Protein Gel Properties After Freezing–Thawing by Magnesium Ions and Sorbitol: Synergistic Effects of Ionic Bridges and Hydrogen Bonds	13
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties	13
Molecular Structures and In Vitro Bioactivities of Enzymatically Produced Porcine Placenta Peptides Fractionated by Ultrafiltration	13
Antimicrobial Edible Starch Films Obtained By Casting and Thermo‑compression Techniques	13
Electrosprayed Zein and Quercetin Particles: Formation and Properties	13
Energized Dispersive Guided Extraction (EDGE), a New Extractive Approach of Phenolics from Açaí (E. oleracea) Seeds: Chemical Characterization, Antioxidant Properties, and Bioaccessibility of the Extr	13