Food and Bioprocess Technology

Article	Citations
Optimizing Aroma Compound Fractionation in Pear Brandy Distillation by Controlling Their Relative Volatility	157
Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits	93
Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release	86
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	84
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	72
Microwave-Induced Structural and Functional Changes in Small Granule Starch	66
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	59
Development of TiO2 Nanoparticle-Loaded Glucomannan/PEO Nanofibrous Membranes via Rotary Force Spinning for Active Packaging to Extend the Shelf Life of Bananas	56
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	56
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	55
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	54
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	53
Protein Extraction and Isolation from Legumes and Algae: An Industry Primer	52
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	50
Structurally Modified Guar Gum-Based Food Packaging: A Review	50
Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils	49
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	49
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	48
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	48
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	47
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	46
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	45
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	44
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	43
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	43

Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	42
Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process	42
Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets	41
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	41
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples	40
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	40
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review	39
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	38
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions	38
Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices	37
Electrochemical Biosensors for Foodborne Pathogens Detection Based on Carbon Nanomaterials: Recent Advances and Challenges	37
Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing	37
Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge	37
Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide	36
Improving the Long-Term Stability of Carotenoids from Dunaliella Salina Supercritical Fluid Extracts with a New Liposomal Encapsulation Based on Cryogenic and Stirring Processes	36
Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds	35
Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation	35
Recent Advances in Protein-Based Edible Films and Coatings for Meat Packaging Applications	35
Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables	35
Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food	34
Comparative Evaluation of Palm-Based Carotene Microcapsules Produced via Spray Drying and Supercritical Fluid Drying and Their Application as a Non-Dairy Creamer	34
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter	33
Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers	33
Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release	33
Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging	32
Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability	32
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	32
Evaluation of Ultraviolet-Light (UV-A) Emitting Diodes Technology on the Reduction of Spiked Aflatoxin B1 and Aflatoxin M1 in Whole Milk	32
Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein	32
Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring	32
Isolation, Purification, Structural Characterization, and Encapsulation of Sulforaphane from Cabbage Seeds Using the Ionic Gelation Method	31
Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents	31
Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights	31
Effect of High-Pressure-Microjet Homogenized Macromolecules on Texture of Freeze-Dried Strawberry Slices: A Comparative Study on Arabinoxylan, Whey Protein, Pregelatinized Starch, and Pectin	31
A Review on Intelligent Packaging Systems Using Betalain-rich Biobased Composite Films in Monitoring Freshness of Fish, Shrimp, and Meat	30
Effects of 1-Methylcyclopropene Combined with Tea Polyphenols Coating Treatment on Storage Quality and Cell Wall Metabolism of Bracken (Pteridium aquilinum var. latiusculum)	29
Effects of the Order of Ingredient Addition on Meat Analog Formation	29
Edible Iron-Pectin Nanoparticles: Preparation, Physicochemical Characterization and Release Study	29
Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings	28
Effect of Lachnanthocarpone on the Structural and Functional Properties of a Protein-Starch-Based Film: A Promising Alternative for Active Packaging	28
Application of Plasma-Activated Water on Lentil Seeds: Germination, Biochemical Changes, and Nutritional Quality Evaluation	28
Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating	28
Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology	28
A Simple Colorimetric Volatile Nitrogen and Hydrogen Sulfide Indicator Based on Filter Paper and Saffron Petal Anthocyanins to Monitor Fish Spoilage in Intelligent Packaging	28
Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability	28
Advances in the Application of Tea Polyphenols in Meat Products: from Functional Properties to Encapsulation-Based Stability Enhancement	28
A Novel Method Based on Multi-Molecular Infrared (MM-IR) AlexNet for Rapid Detection of Trace Harmful Substances in Flour	28
Industrial Potential of Cultured Fish Skins (Sparus aurata) Gelatins: Sustainable Methods, Yield Optimization, Thermal Behavior, and Eco-friendly Chemistry Approach	28
Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2	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	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
A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization	27
Olive Leaves Addition on Starch-Pectin Films: Optimization, Characterization, and Evaluation as Edible Hydrosoluble Sachets	27
A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef	27
Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder	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
Ranking Prediction of Fresh Produce Quality: A Case Study of Strawberry Ripeness	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
Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment	26
Aqueous Extraction of Curcuminoids from Curcuma longa: Effect of Cell Disintegration Pre-treatment and Extraction Condition	25
Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples	25
Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality	25
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty	25
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES	24
Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization	24
Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR	24
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	24
Development and Characterization of Antimicrobial Nisin/MMT K10/AgNPs Nanocomposite Coatings on Oxygen Plasma Surface-Modified Polypropylene for Food Packaging Applications	23
3D Printing of Salmon Sashimi Analogues Using Fish-Derived Food Inks: Printability, Texture, and Nutritional Evaluation	23
Antibacterial Activity of Bacillus Lipopeptides Vehiculized and Delivered by Biopolymeric Films	23
From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention	23
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	23
Single and Dual Modification of Amaranth Starch by Ultrasound and Citric Acid: Effect of Levels for Single Modification and Sequence for Dual Modification	23
Nanoemulsification of Essential Oil Blend by Ultrasound: Optimization of Physicochemical, Antioxidant Properties, and Activity Against Escherichia coli	23
Optimization of Wall Material Composition for Production of Spray-dried Sacha Inchi Oil Microcapsules with Desirable Physicochemical Properties	23
Intensification Strategies for the Extraction of Polyunsaturated Fatty Acids and Other Lipophilic Fractions From Seaweeds	23
Mechanistic Inhibition of α-Amylase by Corn Peptide: Site-Specific Binding Induces Conformational Destabilization and Enzymatic Activity Suppression	23
Mechanical and Barrier Properties of Films Containing Bioactive Compounds with Antimicrobial and Antioxidant Activity	23
Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets	23
Deep Study on Fouling Modelling of Ultrafiltration Membranes Used for OMW Treatment: Comparison Between Semi-empirical Models, Response Surface, and Artificial Neural Networks	22
Effect of Temperature and Water Activity on the Quality Kinetics of Packaged Fish Powder During Storage	22
Acoustic Cavitation-Assisted Extraction of Starch Nanoparticles from Green Lablab Bean (Dolichos lablab)	22
Review Insights on the Demand for Natural Pigments and Their Recovery by Emerging Microwave-Assisted Extraction (MAE)	22
Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage	22
Sesame Oil and Protein Hydrolysates Extraction by Combined Carbohydrases and Proteases Simultaneously in a Single Unit Aqueous Phase Enzymatic Bioreactor	22
Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules	22
Automated Detection of Mechanical Damage in Flaxseeds Using Radiographic Imaging and Machine Learning	22
Electrodeposited β-Ni(OH)2 as Sensing Platform for Spermine and Spermidine in Black Chickpeas	22
Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model	21
Hydrocolloids and Partially Defatted Cake on Encapsulation of Baru Oil (Dipteryx alata Vogel): a Study on Emulsion, Particle, and Oxidative Stability	21
Separation and Purification of C-Phycocyanin from Spirulina platensis Using Aqueous Two-Phase Systems Based on Triblock Thermosensitive Copolymers	21
Nanocarriers for β-Carotene Based on Milk Protein	21
The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin	21
Plant Seed Hydrocolloids: Extraction Methods and Techno-Functional Properties—A Review	21
Development of β-Carotene Microcapsules with Enhanced Bioaccessibility and Physicochemical Stability as Colorants for 3D Printing	21
Search for Operating Conditions in the Thermal Pistachio Splitting in Fountain Confined Conical Spouted Beds	21
Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions	21
Elucidating the Microencapsulation of Bioactives from Pomegranate Fruit Waste for Enhanced Stability, Controlled Release, Biological Activity, and Application	21
Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber	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
Potato Protein-based Nanoemulsion of Oregano (Origanum vulgare) Essential Oil: A Promising Strategy Against Escherichia coli O157:H7	21
Effect of Chitosan-Based Natural Products Nanocoatings on Green Bell Peppers During Storage	21
Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein	20
Postharvest 1-Butanol Vapor Treatment to ‘Legacy’ Broccoli Florets: Impact on Metabolism, Pigments, Yellowing, and Overall Quality During Shelf Life at Room Temperature	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
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	20
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	20
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	20
Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals	20
Enhancing High-Pressure Bacterial Inactivation by Modified Atmosphere Packaging: Effect of Exposure Time and Cooked Ham Formulation	19
An Overview of the Isolation, Modification, Physicochemical Properties, and Applications of Sweet Potato Starch	19
Design of β-Carotene Encapsulated Emulsions for Thermal Processing and Storage	19
Amine-Responsive Bilayer Indicator Films Based on Black Wolfberry Anthocyanin and Hydrophobically Modified TiO2 for Real-Time Meat Freshness Monitoring	19
Microbial Preservation Performance of Cold Storage Units Assessed by Modeling of Time–Temperature Data	19
High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues	19
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese	19
Ultrasound-Assisted Acidic Natural Deep Eutectic Solvent as a New Strategy for Extracting Seabuckthorn Leaf Phenolics: Process Optimization, Compositional Identification, and Metabolic Enzyme Inhibiti	19
A Comprehensive Evaluation of Microwave Reheating Performance Using Dynamic Complementary-Frequency Shifting Strategy in a Solid-State System	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
Drying Kinetic and Bioactive Compounds of Okara Dried in Microwave-Assisted Rotating-Pulsed Fluidized Bed Dryer	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
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
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
Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage	19
Effect of Surfactant Type on Foaming Properties of Milk	18
A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings	18
Super Hydrophobic Pectin-Anthocyanin Colorimetric Sensor to Indicate Freshness in Bovine Meat	18

Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction	18
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit	18
UV-A Light Dehydration of Mango and Apple	18
Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation	18
Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions	18
Correction to: Spectroscopic‑Based Prediction of Milk Foam Properties for Barista Applications	18
Antimicrobial Edible Films for Food Preservation: Recent Advances and Future Trends	18
Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion	18
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	18
Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges	18
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
Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism	18
A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films	18
A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review	17
Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality	17
Carabeef: Unexploited Healthy Meat from Climate-Resilient Water Buffaloes for Global Nutritional Security	17
Colorimetric Covalent Organic Framework Gel as Thermal History Indicators for Food Freshness Monitoring	17
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	17
Physiological Effects of CTS-TiO2-Ag Nanocomposite Coatings Induced by Ultraviolet Light Against C. gloeosporioides	17
Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion	17
Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging	17
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates	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
Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes	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
Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	17
Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products	17
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement	17
Incorporating Bioimpedance Technique with Ensemble Learning Algorithm for Mutton Tenderness Detection	17
The Regulatory Mechanism of Salt-Induced Lipid Metabolism in Porcine biceps femoris Through Proteomic Analysis of Lipid Droplets	17
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
Self-Assembled Protein Micelles for Encapsulation of Docosahexaenoic Acid (DHA): The Improvement of Bioaccessibility and Lipid-Lowering Activity	16
An Innovative Color Control Strategy of Fruits and Vegetables During Drying	16
Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies	16
Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips	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
Simplified Two-Stage Method for the Recovery of B-Phycoerythrin from Porphyridium Cruentum and Evaluation as a Natural Food Grade Colourant	16
Exploring Antimicrobial Hydroxypropyl-β-Cyclodextrin Inclusion Complexes for Cheese Preservation: A Combined Theoretical and Experimental Study	16
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains	16
Production and Preliminary Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage	16
Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index	16
Application of Roasting, Ultrasound, and High-Shear Dispersion in Pea Protein Extraction: Yield Parameters, Macrostructural Characteristics, and Technical-Functional Properties	16
Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure	16
Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields	15
Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach	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
Storage Stability and In Vitro Digestion of Microencapsulated Russian Olive Water Kefir Using Spray-Drying	15
Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation	15
Designing Chocolate Sugar Distribution: Sugar Reduction and Sweetness Enhancement by Inhomogeneous Sugar Distribution	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
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	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
Correction: Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices	15
Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions	15
Variovorax sp. R1 Increased Resistance to Chilling Injury of ‘Nanguo’ pear by Regulating Sucrose Metabolism	15
Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid	15
Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis	15
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process	15
Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	15
Functionality and Bioactivity of Probiotic Semi-hard Cheese Made from Milk Treated by Pulsed Electric Field	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
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation	15
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese	15
NaY-Ag Zeolite Chitosan Coating Kraft Paper Applied as Ethylene Scavenger Packaging	15
Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments	15
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties	15
Effect of Processing on Gluten Aggregation Behavior and Related Product Quality in Wheat-Based Noodle: A Review	15
Pre-Storage Application of Oxalic Acid and Modified Atmosphere Packaging Delays Degradation of Cell Wall Polysaccharides in Persimmon Fruit	14
Multivariate Curve Resolution Applied to Near Infrared Spectroscopic Data Acquired Throughout the Cooking Process to Monitor Evolving Béchamel Sauces	14
Isolation of Immunomodulatory Biopeptides from Atlantic Mackerel (Scomber scombrus) Protein Hydrolysate based on Molecular Weight, Charge, and Hydrophobicity	14
Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat	14
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties	14
Encapsulation of Caffeic Acid into Sodium Caseinate Using pH-Driven Method: Fabrication, Characterization, and Bioavailability	14
Integration of Optical Property Mapping and Machine Learning for Real-Time Classification of Early Bruises of Apples	14
Multi-Step Design Method for Achieving Heating Uniformity in a Domestic Microwave-Heated Freeze-Dryer with a Stationary Multi-Shelf System	14
Use of Ethanol in Convective Drying of Coated and Osmotically Dehydrated Papaya with Isomaltulose	14
Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage	14
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
Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality	14
Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein	14
Recent Advances in the Application of Nanoparticles and Essential Oils for Extending the Shelf-Life of Fruits and Vegetables	14
Antimicrobial Edible Starch Films Obtained By Casting and Thermo‑compression Techniques	14
A Green Method for Nanoencapsulation of Thymol in Chitosan–Gelatin with Antioxidant Capacity	14
Reconnoitring the Usage of Agroindustrial Waste in Carotenoid Production for Food Fortification: a Sustainable Approach to Tackle Vitamin A Deficiency	13
Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound	13
Water Loss: A Postharvest Quality Marker in Apple Storage	13
Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato	13
Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System	13
Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must	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
Effect of Cold Atmospheric Surface Microdischarge Plasma on the Inactivation of Fusarium moniliforme and Physicochemical Properties of Chinese Yam Flour	13
Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints	13
Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam	13