Food and Bioprocess Technology

Article	Citations
A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams	109
Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits	95
Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries	81
Ice Sonication–Assisted Enzymatic Extraction of Kangra Orthodox Tea: Impact on Bioactive Profile, Tea Cream Formation, and Organoleptic Quality	65
Inhibition of Metal-Polyphenol Complex in Tea Fortified with Encapsulated Iron	62
Polyvinyl Alcohol/Chitosan Nanofiber-Based Films Incorporated with Barberry Anthocyanin-Loaded CO-MOF as Multifunctional Performance for Red Meat Sample Packaging	62
Study on the Evolution Mechanism of Spectral Features of Initial Damage in Apples	62
Inactivation of Oxidative Enzymes Using UV-C LEDs and Sensory Quality Assessment Using E-Nose and E-Tongue in Tender Coconut Water	58
3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production	57
The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review	54
Progress of Curcumin in Food Packaging: A Review	51
Screening of the Anti-Aflatoxin B1 Activity of Peruvian Plant Extracts: Relation with their Composition	50
A Green Method for Nanoencapsulation of Thymol in Chitosan–Gelatin with Antioxidant Capacity	44
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	43
Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics	40
Tailoring of Polymer and Metal Nanobiocomposites Corroborated with Smart Food Packaging Systems—A Review	39
Effect of Ginkgo biloba Leaf Flavonoids on the Growth and Enzymatic Oxidation Systems of Penicillium expansum	38
Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice	38
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	38
Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties	36
Improving Gelling Properties of Tofu: Study on ApnA Aspartic Protease Enzyme Impact on the Resulting Chemical and Microstructure Properties	36
Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review	35
Novel Microemulgel Based on Persian Gum Hydrochlorides Containing Garlic Essential Oil: Rheological, Mechanical, and Antimicrobial Properties and In Vitro Sustained Release Modeling	35
Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook	34
Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 ºC	33

Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder	33
Electrosprayed Zein and Quercetin Particles: Formation and Properties	33
Supercooled Storage Suppresses the Microbial Population and Color Changes in Fresh-Cut Cabbage	33
Multi-layer Active Biopolymer System as a Perspective for Improving the Quality and Scope of Applying Semi-rigid Biodegradable Packaging	32
Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories	32
Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt	31
Study on the Regulation of Lutein Release and Bioaccessibility by 3D Printing Interval Multi-layer Structure of Lutein Emulsion Gel	31
Unlocking the Potential of Cyclodextrin/Metal–Organic Frameworks in Food Packaging Systems: An Exclusive Review on the Latest Trends	31
Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air–Assisted Radio Frequency (HARF) Heating	31
Changes in Mung Bean Protein Structure and Functionality After Freeze-Thaw Treatment and Addition of Vitexin-Loaded Phytosome Nanoparticles	31
Multielemental Characterization of Bixa orellana L. (urucum) Seeds by Inductively Coupled Plasma Mass Spectrometry	30
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	30
A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying	30
Hydrophobic Cellulose Acetate Active Food Packaging: Enhanced with (E)-Cinnamaldehyde for Antimicrobial and Anti-browning Properties	30
Postbiotic Application: A Review on Extraction, Purification, and Characterization Methods	30
Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders	30
Extraction of Bioactive Compounds from Celery Root Peels Using an Ultrasound-Assisted Method with Choline Chloride–Based Deep Eutectic Solvents	30
Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification	29
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry	29
Bioactivity Evaluation of Peptide Fractions from Bighead Carp (Hypophthalmichthys nobilis) Using Alcalase and Hydrolytic Enzymes Extracted from Oncorhynchus mykiss and Their Potential to Develop the E	29
Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues	28
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	28
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	28
Pulsed Electric Field Extracts Obtained from Edible Mushrooms: A Detailed ICP-MS Analysis of Their Mineral and Heavy Metal Contents and Their Cytotoxic Effect on CACO-2 Cells	28
Effect of Onion Peel Extract on Structural, Mechanical, Thermal, and Antioxidant Properties of Methylcellulose Films	28
Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality	28
Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries	27
Microencapsulation of Myrtus Communis Extracts in Saccharomyces Cerevisiae Cells: Effects on Phenolic Content and Antioxidant Capacity, Physical Characterization and Molecular Docking Analysis	27
Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and Its Use of Intelligent Packaging of Orange Juice	27
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	27
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	26
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	26
By-Products as Sustainable Source of Bioactive Compounds for Potential Application in the Field of Food and New Materials for Packaging Development	26
Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami	26
Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content	26
Green Synthesis of SnO2 Nanoparticles from Laurus nobilis L. Extract for Enhanced Gelatin-Based Films and CEF@SnO2 for Efficient Antibacterial Activity	25
Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil	25
Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS	25
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	25
Influence of Nanovesicle Type, Nanoliposome and Nanoniosome, on Antioxidant and Antimicrobial Activities of Encapsulated Myrtle Extract: A Comparative Study	25
Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems	24
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	24
Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils	24
Isolation of Immunomodulatory Biopeptides from Atlantic Mackerel (Scomber scombrus) Protein Hydrolysate based on Molecular Weight, Charge, and Hydrophobicity	24
Inhibitory Capacity of Chitosan Films Containing Lactic Acid Bacteria Cell-Free Supernatants against Colletotrichum gloeosporioides	24
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	24
Applications of Ultraviolet Light–Emitting Diode Technology in Horticultural Produce: a Systematic Review and Meta-analysis	24
Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review	24
Deep Learning Segmentation in Bulk Grain Images for Prediction of Grain Market Quality	24
Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits	24

Molecular Structures and In Vitro Bioactivities of Enzymatically Produced Porcine Placenta Peptides Fractionated by Ultrafiltration	24
Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage	24
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	23
Cold Plasma Pretreatment Prior to Ultrasound-assisted Air Drying of Cumin Seeds	23
Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam	23
Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate	23
Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity	23
Controllable Fabrication of Edible Coatings to Improve the Match Between Barrier and Fruits Respiration Through Layer-by-Layer Assembly	22
Effect of Glycine Betaine Treatment on Aroma Production of ‘Nanguo’ Pears After Long-Term Cold Storage–Possible Involvement of Ethylene Synthesis and Signal Transduction Pathways	22
Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials	22
Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison	22
A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value	21
Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their M	21
Multivariate Curve Resolution Applied to Near Infrared Spectroscopic Data Acquired Throughout the Cooking Process to Monitor Evolving Béchamel Sauces	21
Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly	21
Peruvian Biopolymers (Sapote Gum, Tunta, and Potato Starches) as Suitable Coating Material to Extend the Shelf Life of Bananas	21
Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis	21
Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest	21
Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications	21
Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil	21
Estimation of Apple Mealiness by Means of Laser Scattering Measurement	20
Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes	20
Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil	20
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes	20
Super-Resolution Microscopy and Their Applications in Food Materials: Beyond the Resolution Limits of Fluorescence Microscopy	20
Culture-dependent and Culture-independent Evaluation of the Effect of Protective Cultures on Spoilage-related Bacteria in Vacuum-packaged Beef Mince	20
UV-Assisted Autolysis for Nutrient Bioconversion of Sea Cucumber (Stichopus horrens) Body Wall	19
Encapsulation of Caffeic Acid into Sodium Caseinate Using pH-Driven Method: Fabrication, Characterization, and Bioavailability	19
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	19
Contribution of Hydroxypropyl Methylcellulose to the Composite Edible Films and Coatings Properties	19
Synbiotic Encapsulation with Maillard Reaction Product and Okra Pectic Oligosaccharide to Enhance the Survival of Lactiplantibacillus Plantarum	19
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods	19
Improvement of Physicochemical and Antibacterial Properties of Nanoemulsified Origanum vulgare Essential Oil Through Optimization of Ultrasound Processing Variables	19
Analysis of Pumpkin Paste Printability for Screw-Based 3D Food Printer	19
Mapping Approach for Selecting Promising Agro-Waste Dietary Fibers as Sustainable and Functional Food Ingredients	19
Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein	19
Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (Concholepas concholepas) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability	19
Research on Properties of Edible Films Prepared from Zein, Soy Protein Isolate, Wheat Gluten Protein by Adding Beeswax	19
Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran	18
Vegetable Lignocellulosic Residues and Chitosan as Valuable Resources in the Superabsorbent Bio-aerogel Development for Food Conservation	18
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	18
Antimicrobial Edible Starch Films Obtained By Casting and Thermo‑compression Techniques	18
Synthesis of Galacto-oligosaccharides in Milk by Using Bifidobacterium bifidum β-galactosidases (Saphera 2600L and Nola Fit 5500) Immobilized on Chitosan Beads	18
Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa)	18
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties	18
Antibacterial Effect of Gallic Acid in UV-C Light Treatment Against Escherichia coli O157:H7 and the Underlying Mechanism	18
Co-production of Gluconic Acid and Fructo-oligosaccharides by Aureobasidium pullulans from Sugarcane Molasses: Effect of Oxygen Transfer Rate in Stirred Tank and Airlift Bioreactors	17
Activity Changes and Catalytic Effect of Cathepsin L on Low-Salt Myosin Under High-Intensity Ultrasound	17
Enhancing the Quality and Shelf-Life of a Fruit and Vegetable Smoothie Through an Optimized Combination of Ultrasound and Nisin Treatments	17
Evaluation of Three-Phase Partitioning for Efficient and Simultaneous Isolation of Immunomodulatory Polysaccharides and Proteins from Lentinula Edodes Mushroom	17
Integration of Optical Property Mapping and Machine Learning for Real-Time Classification of Early Bruises of Apples	17
Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach	17
Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil	16
Development of Pea Protein Films with Haskap (Lonicera caerulea) Leaf Extracts from Aqueous Two-phase Systems	16
Enhancing Bactericidal Efficacy of High-Pressure Processing (HPP) Against Foodborne Pathogens: The Role of pH and Mechanistic Insights	16
Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil	16
Preservation of Spondias tuberosa Fruit with Edible Coatings Based on Chlorella sp. Enriched with Pomegranate Seed Oil During Storage	16
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	16
Preparation of Slow-Release Polylactic Acid Antibacterial Active Packaging Films and Its Application in Spinach Preservation	16
Effect of Superheated Steam- and Hot Air-Assisted Processing on Functional and Nutritional Properties of Yellow Peas	16
Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat	16
Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes	16
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	16
Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus)	15
Investigating the Impact of Ultrasound Pretreatment on the Physicochemical, Structural, and Antioxidant Properties of Lupin Protein Hydrolysates	15
Enhanced and Green Extraction of Saponins from Gleditsia sinensis Lam. Pods by Ultrasound-Assisted Deep Eutectic Solvents: Optimization and Comprehensive Characterization	15
Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound	15
Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process	15
Water Loss: A Postharvest Quality Marker in Apple Storage	15
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	15
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	15
Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice	15
Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products	15
Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement	15
Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12	15
β-Glucan Extraction from Hull-Less Barley by a Novel Approach: Microwave-Assisted Pressurized CO2/H2O	15
A New Index to Detect Process Deviations Using IR Spectroscopy and Chemometrics Process Tools	15
Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch	15
The Role of Mitochondrial Energy Metabolism in Shaping the Quality of Highbush Blueberry Fruit During Storage in Ozone-Enriched Atmosphere	15
Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation	15

Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)	15
Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay	15
Antihypertensive, Antidiabetic, and Antioxidant Properties of Novel Azolla pinnata Fern Protein Hydrolysates: Inhibition Mechanism, Stability, Profiling, and Molecular Docking	15
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	14
Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes	14
Effect of Protein Content and Particle Size on Functional Properties of Air-Classified Fava Bean Flour Fractions	14
Investigating the Bioactivities of a Dextran and Levan Mixture Produced by the Sourdough-Derived Leuconostoc mesenteroides Strain DSA_F	14
Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study	14
Pulsed Light and Retort Processing of Coconut Inflorescence Sap (neera): Process Optimization and Storage Stability	14
Influence of Lighting Pattern and Sample Positioning on Detection of Moldy Core Disease in Apples by NIR Spectroscopy	14
Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil	14
Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough	14
Pulsed Vacuum Drying (PVD) of Hawthorn (Crataegus spp.) Slices: Effects on Drying Characteristics and Physicochemical Quality	14
Enhanced Barrier and Antimicrobial Properties of Maleic Anhydride-Modified Polyvinyl Alcohol Nanocomposite Films Embedded with Multiwall Carbon Nanotubes Decorated with Nano ZnO for Food Packaging App	14
Use of Ethanol in Convective Drying of Coated and Osmotically Dehydrated Papaya with Isomaltulose	14
Collagen Fibrils with Native D-periodicity from Fish Skin: a Simplified Fibrillogenesis Method	14
The Effect of Polyphenol-Loaded Electrospun Fibers in Food Systems	14
Application of Taguchi Method to Optimize Deep Eutectic Solvent-Based Ultrasound-Assisted Extraction of Polysaccharides from Maca and Its Biological Activity	14
Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk	14
Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents	14
Enhancing Okra Drying Quality and Efficiency Through Combined Freeze and Pulsed Spouted Microwave Vacuum Drying	14
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	14
Alleviative Effects of Glutenin Macropolymer on the Quality Deterioration of Steamed Stuffed Bun During Freeze–Thaw Cycles	14
Characteristics and Three-Dimensional Printability of Ginseng Starch Modified Using Acetylation, Heat-Moisture Treatment, and Citric Acid Hydrolysis	14
Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts	14
Exploitation of Seaweed Functionality for the Development of Food Products	14
Valorization of Pineapple Core Waste for Sequential Extraction of Phenolic Compounds and Carotenoids: Optimization Through Ultrasound-Assisted Method and Box–Behnken Design	14
A Comprehensive Review on Smartphone-Based Sensor for Fish Spoilage Analysis: Applications and Limitations	14
Computational Fluid Dynamics Analysis and Biodosimetry-Based Microbial Validation for Continuous-Flow Pulsed UV Light Reactors for Processing of Model Liquid Foods	14
An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations	13
Physical and Antimicrobial Properties of Nano-ZnO-loaded Nanoliposomes Prepared by Thin Layer Hydration-Sonication and Heating Methods	13
Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)	13
Physicochemical Properties of Spray-Dried Microcapsules Prepared with Gamma Oryzanol Pre-encapsulated in Zein Nanoparticles and Maltodextrin as a Drying Agent	13
Enhancement of Alpha-amylase’s Stability and Catalytic Efficiency After Modifying Enzyme Structure Using Calcium and Ultrasound	13
Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design	13
Fabrication and Characterization of Ultrasound and Microwave Pre-Treated Transglutaminase-induced Egg White Protein and Whey Protein Isolate Composite Gel	13
Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide	13
Effect of Microwave Freeze-Drying at Different Heating Rates on the Quality and Nutrient Content of Strawberries	13
Combining Strategies for the Development of a Potentially Functional Yogurt: Structural, Physicochemical, and Microbiological Characterization	13
Hybrid N-way Partial Least Squares and Random Forest Model for Brick Tea Identification Based on Excitation–emission Matrix Fluorescence Spectroscopy	13
The Review of Cooking, Drying, and Green Extraction Methods on General Nutritional Properties of Mealworms and Locusts	13
Ozonation: an Evolving Disinfectant Technology for the Food Industry	13
Phase Change Materials in Food Packaging: A Review	13
Preparation of Zein Based Ginger Essential Oil-enriched Pickering Nanoemulsions Using Multi-frequency Ultrasound to Enhance Emulsion Properties and Antioxidant Activities	13
Application and Evaluation of Precision in Food Ink Pattern Printing Utilizing Image-Guided Non-Planar Slicing Technology	13
Evolution of Physicochemical and Toxicological Properties During Aqueous Exposition of the Nanoparticulated Food Colours E-174 and E-172: Study in Caenorhabditis elegans	12
Surface Barrier Discharge Remote Plasma Inactivation of Aspergillus niger ATCC 10864 Spores for Packaged Crocus sativus	12
Optimization of Deamidation of Casein by Protein-Glutaminase and Its Effect on Structural and Functional Properties	12
Synergistic Effect Between Chia Mucilage and Commercial Gums and Application in Dairy Derivative	12
A Smart Food Freshness Indicator Film for Shrimp and Pork with the Higher Visuality, Barrier, Flame Retardancy, and Antibacterial Effects	12
Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates	12
An Innovative Strategy of Comprehensive Utilization of Tiger Nuts (Cyperus esculentus L.): Simultaneous Extraction of Oil and Glucose Syrup by Amylolysis-Assisted Aqueous Extraction Process	12
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review	12
Monitoring Pilot-Scale Ultrasound Treatment of the Removal of Pesticide Residues from Fresh Zucchinis Using 2D and 3D Front-Face Fluorescence Spectroscopy	12
Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers	12
Comprehensive Review on Polyvinyl Alcohol-Based Electrospun Nanofibers for Food Packaging: Applications, Developments, and Future Horizon	12
Colorimetric Sensing Films of Visible-Light Curable Furfuryl Gelatin for Visual Monitoring of Chicken Freshness	12
Millet Grains as an Immobilizing Matrix for Probiotics in Dry Fermented Sausage	12
Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food	12
Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion	12
Storage Stability and Antioxidant Properties of Vegetable and Marine Lecithin Liposomes Loaded with Sea Cucumber (Holothuria forskali) and Musky Octopus (Eledone moschata) Protein Hydrolysates	12
Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents	12
Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens	12
Trends in Potassium Permanganate (Ethylene Absorbent) Management Strategies: Towards Mitigating Postharvest Losses and Quality of Mango (Mangifera indica L) Fruit	12
Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans	12
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples	12
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions	12
Development and Characterization of an Active Transparent Biodegradable Tara Gum Film Incorporated with Lavandula angustifolia Essential Oil	12
Application of FTIR Microspectroscopy in Oenology: Shedding Light on Cell Wall Composition of Saccharomyces cerevisiae Strains	12
Ultrasound-Assisted Intermittent Hydration of Pumpkin Seeds: Improving the Water Uptake, Germination, and Quality of a Clean Label Ingredient	12
Chitin Extraction at Room Temperature Using a Novel Temperature-Responsive Switchable Deep Eutectic System with Enhanced Recyclability	12
Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture	12
Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release	12
Electrospun Pullulan/Hemp Protein Nanohybrids for Sustained Release of Phenylethanoid Glycosides	12
Efficient Extraction and Characterization of Pectin from Pomelo Peel by Sequential Ultrasonic and Radio Frequency Treatment	12
Correction to: Application of Time–temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution	12
Co-Crystals of Lactose-Polyphenols Created from Two Food-Related By-products: Cheese Whey and Maize Inflorescences	12
Analysis of the Induced Mild Heating by Airborne Ultrasound Application on the Convective Drying of Pork Liver	12
Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil	12
Sourcing, Use of Biopeptides, and Active Protein Hydrolysates as a Positive Response to Green Politics in the World—Current State and Challenges: A Review	11
Preparation of the Edible Fragrant Antibacterial Sodium Caseinate–Based Nanocomposite Containing Rosa damascena Essential Oil and Halloysite Nanotube	11
Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism	11
Efficacy of a Continuous Dean Flow UV-C System in Almond Milk Treatment Using Computational Fluid Dynamics and Biodosimetry	11
Gluten-Based Composite Film for Smart Food Packaging Applications	11
Lacticaseibacillus paracasei-Derived Antibacterial Peptide NGJ1D and Its Mechanism of Action Against Staphylococcus aureus	11
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter	11
Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on Black Peppercorns Using Simultaneous Radiofrequency and Nonthermal Plasma Treatment: Efficacy and Impact on Quality	11
Antifungal Efficacy of LEDs for Spoilage Pathogens on Litchi Fruit Packaged with Different Types and Thicknesses of Films	11
Fabrication and Characterization of Sonicated Peach Gum-Sodium Caseinate Nanocomplexes: Physicochemical, Spectroscopic, Morphological, and Correlation Analyses	11
Microencapsulation of Dragon Fruit Peel Extract by Freeze-Drying Using Hydrocolloids: Optimization by Hybrid Artificial Neural Network and Genetic Algorithm	11
Improved Curcumin Recovery and In Vitro Biological Activity of Turmeric Extracts Using Nipa Palm Syrup– and Nipa Palm Vinegar–Based Natural Deep Eutectic Solvent (NADES) Hybridized with Microwave-Assi	11
Optimization of Coaxial Spray-Drying for the Encapsulation of Tenebrio molitor Protein Hydrolysate Exhibiting DPP-IV Inhibitory Activity	11
Valorization of Elderberry Pomace using Emerging High-Pressure Technologies: Separation of Compounds with Different Polarities using Subcritical H2O, Supercritical CO2, and CO2/H2O/EtOH Mixture	11
System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology	11
Antimicrobial Activity of Electrospun Nanofibers Film Incorporated with Momordica charantia Seed Oil for Strawberry Freshness	10