CyTA-Journal of Food

Article	Citations
Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods	27
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods	21
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing	21
Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity	20
Structural and functional characteristics of Japonica rice starches with different amylose contents	20
Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation	18
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	17
Recent innovations in processing technologies for improvement of nutritional quality of soymilk	15
Microbial diversity and volatile metabolites of kefir prepared by different milk types	14
Influence of pH on color variation and stability of cyanidin and cyanidin 3-O-β-glucopyranoside in aqueous solution	13
Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS	13
Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices	13
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization	12
Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.0628	12
Physicochemical properties of microwave heated sago (Metroxylon sagu) starch	12
Effects of high-intensity ultrasonic bath on the quality of strawberry juice	12
Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour	11
Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)	11
Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo	11
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review	11
Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage	11
UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 1: equilibrium moisture content and mechanical properties	11
Soybean hawkmoth (Clanis bilineata tsingtauica) as food ingredients: a review	10
The physicochemical properties and fatty acid composition of two new woody oil resources: Camellia hainanica seed oil and Camellia sinensis seed oil	10
Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains	10

Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage	10
Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken	10
UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 2: Structure, water vapor permeability, spectral and thermal properties	10
Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension	9
Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential	9
Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder	9
Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage	9
Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)	9
Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans (Phaseolus vulgaris L.) with diverse seed colour	9
Effectiveness of chitosan/propolis extract emulsion coating on refrigerated storage quality of crayfish meat (Astacus leptodactylus)	8
Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot	8
Adding value to secondary streams of corn wet milling industry	8
Roles of microbiota in the formation of botrytized grapes and wines	8
Comparative analysis of flavor differences of six Chinese commercial smoked chicken	8
Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants	8
Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles	8
Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)	7
Analysis of insecticide residues in honey by liquid chromatography tandem mass spectrometry using QuEChERS optimized by the Plackett Burman design	7
Effect of bile salt hydrolase-activeLactobacillus plantarumY15 on high cholesterol diet induced hypercholesterolemic mice	7
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages	7
Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption	6
Curcumin: recent updates on gastrointestinal cancers	6
The efficiency of MALDI-TOF MS method in detectingStaphylococcus aureusisolated from raw milk and artisanal dairy foods	6
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade	6
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough	6
Composition and antioxidant analysis of jiaosu made from three common fruits: watermelon, cantaloupe and orange	6
Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch	6
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	6
Discrimination of different edible vegetable oils based on GC-IMS and SIMCA	6
The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing	6
The microbial composition and functional roles of different kombucha products in Singapore	6
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	6
Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure	5
Antioxidant, angiotensin-converting enzyme, and α-amylase inhibitory activities of protein hydrolysates of Leucaena leucocephala seeds	5
Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage	5
Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food	5
Enhanced glucosamine production from Aspergillus oryzae NCH-42 via acidic stress under submerged fermentation	5
Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours	5
Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage	5
Effects of electrospinning parameters on peanut protein isolate nanofibers diameter	5
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	5
Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis	5
Phytochemical, cytotoxic, and genotoxic evaluation of protein extract ofAmaranthus hypochondriacusseeds	5
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	5
Review on preservation techniques of edible lily bulbs in China	5
Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage	5
Optimization of ultrasound-assisted extraction of phenolic compounds from bitter melon (Momordica charantia) using response surface methodology	5
Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)	4
Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy	4
A novel mayonnaise-type dressing added with avocado pulp and oil as health ingredients processed with ultrasound	4

Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	4
Proximate composition, phenolic, and antioxidant properties of soursop fruit parts	4
Effects of zein-nisin edible coating on physicochemical and microbial load of ‘Granny Smith’ apple after long term storage	4
Rapid Determination of Sudan Dyes in chilli products using ultra high performance supercritical fluid chromatography-photodiode array detection	4
Structural (gross and micro), physical and nutritional properties of Trichilia emetica and Trichilia dregeana seeds	4
Structural characterization and antioxidant and anti-inflammatory activities of new chemical constituent from the seeds of bambara groundnut (Vigna subterranea (L.) Verdc.)	4
Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems	4
Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography	4
Comparative study of DNA extraction to initiate harmonized protocol for a simple method of species identification: Fresh and canned Tuna case study	4
ACE-inhibitory peptides from Laminaria japonica and their potential anti-hypertensive mechanism	4
Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation	4
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	4
Extraction optimization, structural characterization of soluble dietary fiber from Morchella importuna, and its in vitro fermentation impact on gut microbiota and short-chain fatty acids	3
HMG – CoA reductase inhibition mediated hypocholesterolemic potential of myricetin and quercetin: in-silico and in-vivo studies	3
Complementary chain competition and fluorescence quenching detection of Deoxynivalenol and analytical applications using a novel aptamer	3
Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene	3
Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making	3
Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems	3
Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato	3
Effects of potato powder on wheat dough properties and fresh noodles quality	3
Optimization of the ultrasonic-assisted enzymatic extraction of polysaccharides from Dendrobium offcinale Kimura et Migo and bioactivity study	3
The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life	3
Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce	3
β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation	3
Novel refrigerated preservation performance indicator based on predictive microbiology and product time-temperature data, an essential tool to reach zero food waste	3
Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants	3
Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas	3
Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure	3
Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches	3
Changes in the quality of deep-fried dough as influenced by hydrocolloids	3
Revaluation of the available energy of difructose anhydride III and maltobionic acid based on the fermentability of breath hydrogen excretion in healthy humans	3
Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation	3
The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread	3
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties	3
Microwave and ultrasound-assisted natural deep eutectic solvents-based extraction of pectin from onion peel wastes	3
Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent	3
Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes	3
Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions	3
Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions	2
Determination and dietary exposure assessment of 79 pesticide residues in Chinese onion (Allium fistulosum L.)	2
Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic	2
Application of bacterial cellulose in dietary fiber-enriched castella cake production	2
Effect of seed processing treatments on oil quality of Ethiopian sesame varieties	2
Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment	2
Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus	2
Improvements in antioxidant status after agraz consumption was associated to reductions in cardiovascular risk factors in women with metabolic syndrome	2
Evaluation of improved cassava ( Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices	2
Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions	2
Phenolic compounds from Gomphrena globosa L.: phytochemical analysis, antioxidant, antimicrobial, and enzyme inhibitory activities in vitro	2
The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor	2
Physicochemical characteristics of resistant starch prepared from Job’s tears starch using autoclaving–cooling treatment	2
Oxidation stability of seed oils from four woody oil plant species	2
Comparison of efficiency between liquefied petroleum gas (LPG) and electric hot air dryer: case study of dried pork slice	2
Expression of MYB transcription factors and target genes and its association with phenolic content and antioxidant activity of selected Solanum lycopersicum var. cerasiforme accessions f	2
Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products	2
Pretreatment process of rice syrup production and analysis of physicochemical properties	2
Managing hypertension by exploiting microelements and fermented dairy products	2
Effects of agavins in high fat-high sucrose diet-fed mice: an exploratory study	2
Analytical solution of freeze-drying mathematical model based in Darcy’s law: application to an orange juice-based cake	2
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	2
Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum	2
Exploring the efficacy of Phyllanthus emblica L. based on association rule mining and multidimensional analysis	1
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	1
Clinical improvement, toxicity and future prospects of β-sitosterol: a review	1
Effect of high DHA and ARA fortification on lipid oxidation of infant formula powder	1
Effects of different extraction methods on the physicochemical properties and biological activities of polysaccharides from maca roots	1
Progress in combating antibiotic resistance in animal agriculture	1
Review on the application, health usage, and negative effects of molasses	1
Extraction optimization, antioxidants, and lipid-lowering activities of polygonatum cyrtonema Hua polysaccharides	1
Phytochemical characterization and multifaceted bioactivity assessment of essential oil from Clinopodium nepeta subsp. ascendens : potential for the food and pharmaceuti	1
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract	1
Anti-oxidative stress properties by Lactiplantibacillus plantarum SCS3 in streptozotocin-induced diabetic mice	1
Technical feasibility of natural antioxidant recovery from the mixture of the inedible fractions of vegetables produced in a wholesale market	1
Valorization of potato peel: a sustainable eco-friendly approach	1
Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor	1
Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifunga	1
Proteomic potential of East African Highland Bananas (EAHBs) for banana juice extraction: comparison between juice-producing and cooking cultivars	1
The viability of microorganism of probiotic yogurt enriched with bee pollen	1
Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology	1
Potentials of superfine grinding in quality modification of food powders	1

Nanosuspensions as carriers of Annona muricata acetogenins: antibacterial activity against Enterococcus faecalis and lister	1
Revolutionizing the virulent protein Internalin a in Listeria monocytogenes and designing multi epitope-based vaccine via immunoinformatic approaches	1
The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol	1
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	1
Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation	1
Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion	1
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers	1
Enhancement of immunomodulatory effect of licorice after honey-roasting based on gut microbiota and fecal metabolomics	1
Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS	1
Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C	1
Tea polyphenols improve glucose metabolism in ceruloplasmin knockout mice via decreasing hepatic iron deposition	1
Changes in physicochemical and conformational properties of myofibrillar proteins isolated from mandarin fish (Siniperca chuatsi) treated by atmospheric pressure plasma	1
Sub-chronic, low dose co-exposure to Aflatoxin B1 and Microcystin-LR in C57BL/6 mice significantly alters the cytokine response in serum and liver	1
Beetroot ( Beta vulgaris L. var. conditiva Alef .) pretreated by freeze-thaw: influence of drying methods on the quality characteristics	1
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	1
Physicochemical and cup quality of coffee as affected by processing methods and growing locations	1
Optimization of the acid hydrolysis process for the extraction of Rosa roxburghii Tratt-bound phenols and antioxidant, α-glucosidase and lipase inhibitory activities in	1
Distribution of nutrients, bioactive compounds, and antioxidant properties of grain-based milling fractions of Glycine max L	1
Physicochemical and biological properties assessment of Pituranthos chloranthus from Algerian Sahara	1
Purification and biochemical characterization of an alkaline feruloyl esterase from Penicillium sumatrense NCH-S2 using rice bran as substrate	1
Utilization of Gynostemma pentaphyllum and Houttuynia cordata medicinal plants to make Jiaosu: a healthy food	1
Assessing the impact of heavy metal residues in food and drug packaging on the standard bacterial strains: a biofilm perspective	1
Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens	1
Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage	1
Bioactive compound profile and their biological activities of endogenous black rice from Java and East Nusa Tenggara	1
Untargeted metabolomics and quantitative label-free proteomics analysis of whole milk protein from Chinese native buffaloes	1
Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis	1
Combining GC-MS and chemometrics to assess the quality of camellia seed oils	1
Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	1
Analysis of nutritional components and essential amino acids of Korean traditional porridge	1
Physicochemical properties and antioxidant activity of Yulingdang jujube ( Ziziphus jujuba Mill.) fruit at different stages of maturity	1
Regulation and optimization of water activity and quality of intermediate-moisture potato frozen cake	1
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	1
Development and optimization of methylcellulose-based edible coating using response surface methodology for improved quality management of ready-to-eat pomegranate arils	1