Food and Bioprocess Technology

Article	Citations
Optimizing Aroma Compound Fractionation in Pear Brandy Distillation by Controlling Their Relative Volatility	138
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	88
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	88
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	80
Development of TiO2 Nanoparticle-Loaded Glucomannan/PEO Nanofibrous Membranes via Rotary Force Spinning for Active Packaging to Extend the Shelf Life of Bananas	74
Real-Time Monitoring of the Quality Changes in Chestnut (Ctanea mollissima Blume) with Low-Field Nuclear Magnetic Resonance–Raman Technology in Hot Air Drying	74
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	71
Optimization of Cold Nitrogen Gliding Arc Discharge Plasma Treatment using Box-Behnken Design for Microbial Decontamination and Quality Preservation of Apricot Kernels	71
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	69
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	63
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	61
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	59
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	58
Valorization of Pork Liver Through Sequential 2-Methyloxolane and Subcritical Water Extractions: A Green Approach for Protein and Lipid Recovery	58
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	57
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	56
Effects of Pulsed Electric Field Treatment on the Dehydration and Rehydration Behaviour of Fresh Green Peas: A Kinetic and Thermodynamic Study	56
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	55
Atmospheric Cold Plasma Treatment of Hard Wheat Flour and Soft Wheat Flour: Effects on Thiol Group Oxidation and Dough Rheology	55
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	53
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	51
Lactiplantibacillus plantarum Paraprobiotics Produced by Thermosonication: A Flow Cytometry and Antidiabetic Activity Assessment	50
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	47
Green Extraction of Bioactive Compounds from Sweet Potato (Ipomoea batatas L.) Peels and Comparative In Vitro and Biological Model Antioxidant Evaluation	47
Dual-Action Preservation of Crab Roe Using High-Pressure Processing and Chitooligosaccharide–Catechin Conjugate	46

Whole-Process Hazard Analysis and Risk-Based Control Strategies for Smart Meat Factories: a Case Study of Cooked Sausage Production	46
Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release	46
Limonene Functionalization of Recycled PAN Nanofibers for Chicken Breast Meat Preservation	46
Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size	45
Structurally Modified Guar Gum-Based Food Packaging: A Review	45
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	45
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	45
Protein Extraction and Isolation from Legumes and Algae: An Industry Primer	44
Mechanism and Determination of OTA in Complex Food Matrix Based on Rapid and Selective Extraction via Aptamer-Functionalized Superparamagnetic Chitosan Nanoparticles	44
Microwave-Induced Structural and Functional Changes in Small Granule Starch	43
Effects of Non-thermal Plasma on Nutritional and Glycemic Properties of Brown Rice	42
Correction: State Diagram of Freeze-Dried Coriander Leaves: Measuring and Modeling of Freezing Point, Glass Transition, Solid Melting, and Maximal-Freeze-Concentration Conditions	42
High-humidity Hot Air Impingement (HHAI) As a Pretreatment in Food Processes: Mechanisms, Applications, and Impacts On Food Quality	42
Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide	40
A Review on Intelligent Packaging Systems Using Betalain-rich Biobased Composite Films in Monitoring Freshness of Fish, Shrimp, and Meat	40
Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein	40
Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging	40
Isolation, Purification, Structural Characterization, and Encapsulation of Sulforaphane from Cabbage Seeds Using the Ionic Gelation Method	40
Study on Pre-gelatinization Quality and Drying Characteristics of Coix Seed During Ultrasonic-Assisted Far Infrared Drying	39
Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food	39
Comparative Evaluation of Palm-Based Carotene Microcapsules Produced via Spray Drying and Supercritical Fluid Drying and Their Application as a Non-Dairy Creamer	38
Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds	38
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review	38
Recent Advances in Protein-Based Edible Films and Coatings for Meat Packaging Applications	38
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	37
Innovations at the Interface of Biology and Computation: A New Frontier in Food Safety	37
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples	37
From Animal-Based By-Products to Bioactive Films: A Review on Protein Hydrolysates for Sustainable Meat and Seafood Packaging	36
Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release	36
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	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
Comparative Surface Engineering of Hydrated Silica for Flavourzyme Immobilization: Carboxyl Versus Dopamine Modulation for Enhanced Corn Peptide Debittering	36
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	36
Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability	36
New Insights Into Modeling Quality Change Kinetics, Oil Distribution, and Physicochemical Properties of Banana Chips Using Combined Pre-Frying Treatments	35
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions	35
Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices	35
Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents	35
Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation	34
Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets	34
Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing	34
Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-thermal Processing Techniques	34
Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge	34
Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers	34
Postbiotic-Derived Silver Nanoparticles from Enterococcus faecium: A Promising Green Alternative for Nanoparticle Synthesis with Biopreservative Effects and Antimicrobial Activity	33
Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables	33
Modeling Super-Diffusive Drying Behavior of Laser-Perforated Grapes Using Fractional Calculus: A Comparative Study with Alkaline Dipping	33
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter	33
Impact of Radio Frequency–Assisted Cellulase Extraction on Physicochemical Characteristics, Antioxidant Activity, and Volatile Profile of Blueberry Pomace Pectic Polysaccharide	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

MIL-88B-Stabilized Anthocyanin-Catechin Films with DFT-Revealed Electron Transfer for Biodegradable Meat Freshness Indicators	32
Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder	32
Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity	31
A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization	31
Single and Dual Modification of Amaranth Starch by Ultrasound and Citric Acid: Effect of Levels for Single Modification and Sequence for Dual Modification	30
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty	30
Optimization of Wall Material Composition for Production of Spray-dried Sacha Inchi Oil Microcapsules with Desirable Physicochemical Properties	30
Effect of Temperature and Water Activity on the Quality Kinetics of Packaged Fish Powder During Storage	30
Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings	30
From Oil to Cake: Sustainable Recovery of Nutrients and Bioactives from Edible Insects (Tenebrio molitor, Acheta domesticus, Alphitobius diaperinus and Locusta migratoria) via Supercritical CO₂ and An	30
Olive Leaves Addition on Starch-Pectin Films: Optimization, Characterization, and Evaluation as Edible Hydrosoluble Sachets	29
Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization	29
Industrial Potential of Cultured Fish Skins (Sparus aurata) Gelatins: Sustainable Methods, Yield Optimization, Thermal Behavior, and Eco-friendly Chemistry Approach	29
Monitoring Solidification and Storage Stability of Well-Tempered Chocolates Obtained Through Various Pre-crystallization Techniques	29
Ozone Treatment Enhances Antioxidant Status and Energy Metabolism in Radish (Raphanus sativus) Sprouts	28
Antibacterial Activity of Bacillus Lipopeptides Vehiculized and Delivered by Biopolymeric Films	28
Ranking Prediction of Fresh Produce Quality: A Case Study of Strawberry Ripeness	28
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	28
Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment	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	27
Deep Study on Fouling Modelling of Ultrafiltration Membranes Used for OMW Treatment: Comparison Between Semi-empirical Models, Response Surface, and Artificial Neural Networks	27
Combined Effect of Ultrasound Pretreatment and Removal of Insoluble Solids on Fermentation with Lactobacillus gasseri and Pea Protein Rheology	27
Mechanistic Inhibition of α-Amylase by Corn Peptide: Site-Specific Binding Induces Conformational Destabilization and Enzymatic Activity Suppression	27
Automated Detection of Mechanical Damage in Flaxseeds Using Radiographic Imaging and Machine Learning	27
Thermal Characterization and State Diagrams of Maltodextrin-Formulated Chicken and Pork Meat Powders	27
Effects of Enzymatic Hydrolysis Combined with Microwave Heating on Immunoreactivity and Structural Properties of Tropomyosin from Fenneropenaeus Chinensis	27
A Novel Method Based on Multi-Molecular Infrared (MM-IR) AlexNet for Rapid Detection of Trace Harmful Substances in Flour	27
Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples	27
Construction of Three-channel Colorimetric Sensing Arrays Based on Sea Urchin-shaped CuCo2O4 Nanoflowers for the Detection of Various Organophosphorus Pesticides	27
Revisiting the Advances in Core Factors Influencing Fruit Tissue Browning During Postharvest Storage	26
Correction: Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-thermal Processing Techniques	26
Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating	26
Plant-Derived Extract-Loaded Nanocarriers and Green-Synthesized Nanomaterials in Functional Foods: Applications, Challenges, and Safety Perspectives	26
Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability	26
3D Printing of Salmon Sashimi Analogues Using Fish-Derived Food Inks: Printability, Texture, and Nutritional Evaluation	26
Advances in the Application of Tea Polyphenols in Meat Products: from Functional Properties to Encapsulation-Based Stability Enhancement	26
Nanoemulsification of Essential Oil Blend by Ultrasound: Optimization of Physicochemical, Antioxidant Properties, and Activity Against Escherichia coli	25
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	25
Effect of Lachnanthocarpone on the Structural and Functional Properties of a Protein-Starch-Based Film: A Promising Alternative for Active Packaging	25
Effects of 1-Methylcyclopropene Combined with Tea Polyphenols Coating Treatment on Storage Quality and Cell Wall Metabolism of Bracken (Pteridium aquilinum var. latiusculum)	25
Edible Iron-Pectin Nanoparticles: Preparation, Physicochemical Characterization and Release Study	25
Effects of the Order of Ingredient Addition on Meat Analog Formation	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
Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets	24
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES	24
Review Insights on the Demand for Natural Pigments and Their Recovery by Emerging Microwave-Assisted Extraction (MAE)	24
Mechanical and Barrier Properties of Films Containing Bioactive Compounds with Antimicrobial and Antioxidant Activity	24
Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology	24
Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2	24
Postharvest UV-B and Visible LED Lighting Preserve Quality and Modulate Bioactive Compounds in Strawberries	23
Electrodeposited β-Ni(OH)2 as Sensing Platform for Spermine and Spermidine in Black Chickpeas	23
Acoustic Cavitation-Assisted Extraction of Starch Nanoparticles from Green Lablab Bean (Dolichos lablab)	23
Postharvest 1-Butanol Vapor Treatment to ‘Legacy’ Broccoli Florets: Impact on Metabolism, Pigments, Yellowing, and Overall Quality During Shelf Life at Room Temperature	23
Application of Plasma-Activated Water on Lentil Seeds: Germination, Biochemical Changes, and Nutritional Quality Evaluation	23
From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention	23
Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems	23
Development of β-Carotene Microcapsules with Enhanced Bioaccessibility and Physicochemical Stability as Colorants for 3D Printing	23
Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage	23
Development and Characterization of Antimicrobial Nisin/MMT K10/AgNPs Nanocomposite Coatings on Oxygen Plasma Surface-Modified Polypropylene for Food Packaging Applications	23
Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality	23
Hydrocolloids and Partially Defatted Cake on Encapsulation of Baru Oil (Dipteryx alata Vogel): a Study on Emulsion, Particle, and Oxidative Stability	23
Search for Operating Conditions in the Thermal Pistachio Splitting in Fountain Confined Conical Spouted Beds	23
Modulation of Lignin Deposition and Quality in Asparagus by a Combined Far-Infrared and Microwave Process	23
Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein	22
Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage	22
An Overview of the Isolation, Modification, Physicochemical Properties, and Applications of Sweet Potato Starch	22
Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions	22
High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues	22
Amine-Responsive Bilayer Indicator Films Based on Black Wolfberry Anthocyanin and Hydrophobically Modified TiO2 for Real-Time Meat Freshness Monitoring	22
Separation and Purification of C-Phycocyanin from Spirulina platensis Using Aqueous Two-Phase Systems Based on Triblock Thermosensitive Copolymers	22
Is Plant Protein-Based Meat the Future? Exploring Recent Advances, Opportunities, and Challenges	22
Sesame Oil and Protein Hydrolysates Extraction by Combined Carbohydrases and Proteases Simultaneously in a Single Unit Aqueous Phase Enzymatic Bioreactor	22
Atmospheric Cold Plasma-Induced Changes in Milk Proteins	22
Ultrasound-Assisted Synthesis of OPO-Based Structured Lipids Using Two-Step Chemoenzymatic Esterification for Human Milk Fat Substitution	22
Drying Kinetic and Bioactive Compounds of Okara Dried in Microwave-Assisted Rotating-Pulsed Fluidized Bed Dryer	22
A Comprehensive Evaluation of Microwave Reheating Performance Using Dynamic Complementary-Frequency Shifting Strategy in a Solid-State System	22
A Dual-Responsive Agar-Based FeNP Colorimetric Indicator for Real-Time Monitoring of Fish and Banana Spoilage Gases	22
The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin	21
Influence of Thermal Processing Conditions and High-pressure Homogenization On the Emulsifying and Foaming Properties of Chickpea Aquafaba	21

Multi-Target Optimization of Natural Extract Mixtures for Antimicrobial Activity Against Bacteria, Yeast, and Mold Using D-Optimal Mixture Design	21
Effect of Chitosan-Based Natural Products Nanocoatings on Green Bell Peppers During Storage	21
Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals	21
Potato Protein-based Nanoemulsion of Oregano (Origanum vulgare) Essential Oil: A Promising Strategy Against Escherichia coli O157:H7	21
Plant Seed Hydrocolloids: Extraction Methods and Techno-Functional Properties—A Review	21
Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber	21
Enhancing High-Pressure Bacterial Inactivation by Modified Atmosphere Packaging: Effect of Exposure Time and Cooked Ham Formulation	21
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	21
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	21
Nanocarriers for β-Carotene Based on Milk Protein	20
Elucidating the Microencapsulation of Bioactives from Pomegranate Fruit Waste for Enhanced Stability, Controlled Release, Biological Activity, and Application	20
Correction to: Spectroscopic‑Based Prediction of Milk Foam Properties for Barista Applications	20
UV-A Light Dehydration of Mango and Apple	20
Formulation and Evaluation of Propolis-Loaded Alginate Capsules by Ionic Gelation Technique	20
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	20
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	20
Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes	20
Stability Evaluation of Plant Oil Bodies: Physical, Chemical and Microbiological Perspectives	20
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese	20
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	20
Valorization of Fruit Seed Waste Into a Sustainable and Functional Alternative for Edible Oil Applications: A Review	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
A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings	19
Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion	19
Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation	19
Physiological Effects of CTS-TiO2-Ag Nanocomposite Coatings Induced by Ultraviolet Light Against C. gloeosporioides	19
Microbial Preservation Performance of Cold Storage Units Assessed by Modeling of Time–Temperature Data	19
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit	19
Effect of Different Raw Material Types and Aspergillus Strains on Enzyme Activity Induction Profile in Edible Insect-Based Fermented Koji Products	19
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement	19
The Regulatory Mechanism of Salt-Induced Lipid Metabolism in Porcine biceps femoris Through Proteomic Analysis of Lipid Droplets	19
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates	19
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	19
Enhanced Shelf Life of Chicken Fillets using an Active Pad Based on Alginate Hydrogel Containing a β-Cyclodextrin/Carvacrol Inclusion Complex	19
The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization	18
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	18
Polysaccharides from Cistanche deserticola: A Comparative Study of the Impacts of the Extraction Methods on Yield, Structure, Physicochemical Properties, Antioxidant, and Hypolipidemic Activities	18
Extraction of γ-Oryzanol-Rich Rice Bran Oil Using CO2-Expanded Liquids	18
Super Hydrophobic Pectin-Anthocyanin Colorimetric Sensor to Indicate Freshness in Bovine Meat	18
Colorimetric Covalent Organic Framework Gel as Thermal History Indicators for Food Freshness Monitoring	18
Physicochemical, Structural, and Techno-functional Characterization of Solanum scabrum Leaf Protein Concentrates Obtained by Alkaline Extraction, Ultrasound-assisted Extraction, and Ultrafiltration	18
Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction	18
Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism	18
Jambolan (Syzygium cumini) as a Functional Food: A Review on its Chemistry, Bioactivities and Agro-Industrial Applications	18
Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions	18
Proof-of-Concept for Cell Culture-Based Duck Fat Production on a Laboratory Scale	18
Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products	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
Incorporating Bioimpedance Technique with Ensemble Learning Algorithm for Mutton Tenderness Detection	18
Dry Fractionation of Plant Proteins and Starches By Tribo-Electrostatic Separation: A Review on Functional and Nutritional Properties	18
Debaryomyces hansenii LR2 as a Natural Salt-Reducing Agent in Iberian Pork Loin: Enhancing Food Safety and Organoleptic Quality	18
Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation	18
Effects of Different Modification Methods on Insoluble Dietary Fiber of Korla Fragrant Pear (Pyrus sinkiangensis Yü) Residue: Structure, Physicochemical, and Functional Properties	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 Surfactant Type on Foaming Properties of Milk	17
Carabeef: Unexploited Healthy Meat from Climate-Resilient Water Buffaloes for Global Nutritional Security	17
Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields	17
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains	17
Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index	17
Designing Chocolate Sugar Distribution: Sugar Reduction and Sweetness Enhancement by Inhomogeneous Sugar Distribution	17
Molecular Dynamics and Organization in Sugar-Water Mixtures — Insight from NMR Relaxometry	17
Antimicrobial Edible Films for Food Preservation: Recent Advances and Future Trends	17
Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging	17
L-Asparaginase Production by Fungal Coculture Under Solid-State Fermentation: Biochemical Characterization and Application in French Fries for Acrylamide Mitigation	17
Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	17
Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments	17
Bioactive Absorbent Aerogels from Subcritical Water-Induced High Amylose Content Starch and Antioxidant-Rich Purple Sweet Potato Peel Extracts for Food Preservation	17
Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality	17
Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges	17
Recent Developments in Bioseparation for Food Processing: Principles, Technologies, and Sustainable Applications	17
Production and Preliminary Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage	17
Correction: Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices	17
Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips	17
Intelligent Controllable Container Based on Multimodal Environmental Sensing and Plasma Sterilization for Quality Monitoring and Maintenance During Live Oyster Transportation	17
Impact of High-Pressure Processing on Color, Microbial Safety, and 5-Methyltetrahydrofolate and Isothiocyanate Contents in Ready-to-Eat Cruciferous Sprouts	16
Oxidative Dynamics of Frigate Mackerel (Auxis thazard) Myoglobin Model System Mediated by Kratom (Mitragyna speciosa) Leaf Polyphenol Extract: Implications for Heme Stability and Color Preservation	16
Simplified Two-Stage Method for the Recovery of B-Phycoerythrin from Porphyridium Cruentum and Evaluation as a Natural Food Grade Colourant	16
Multiscale Structural Response of Rice Bran Cellulose to Electron Beam Pretreatment	16
Probiotic Edible Films Supplemented with Psyllium (Plantago ovata) Mucilage Containing Lacticaseibacillus rhamnosus GG: Coating for Fresh Apple Slices	16
Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study	16
Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions	16
Application of Roasting, Ultrasound, and High-Shear Dispersion in Pea Protein Extraction: Yield Parameters, Macrostructural Characteristics, and Technical-Functional Properties	16
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese	16
Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid	16
Functionality and Bioactivity of Probiotic Semi-hard Cheese Made from Milk Treated by Pulsed Electric Field	16
Exploring Antimicrobial Hydroxypropyl-β-Cyclodextrin Inclusion Complexes for Cheese Preservation: A Combined Theoretical and Experimental Study	16
Fluidized-Bed Agglomeration of Milk Protein Isolate–Guar Gum Mixture Powders: Physical, Rheological, and Morphological Properties	16
Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Co	16
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process	16
Geranium Essential Oil (Pelargonium graveolens): Extraction Methods, Bioactivity, Encapsulation, and Food Applications – A Review	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
Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation	16
Effect of Processing on Gluten Aggregation Behavior and Related Product Quality in Wheat-Based Noodle: A Review	16
Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies	16