Journal of Food Measurement and Characterization

Article	Citations
Structural characterization and antioxidant activity of a novel high-molecular-weight polysaccharide from Ziziphus Jujuba cv. Muzao	94
An electrochemical strategy for toxic ractopamine sensing in pork samples; twofold amplified nano-based structure analytical tool	93
High performance of screen-printed graphite electrode modified with Ni–Mo-MOF for voltammetric determination of amaranth	92
Nanomaterials modified electrodes for electrochemical detection of Sudan I in food	89
Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles	89
Edible coating and films as promising packaging: a mini review	80
Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef	64
Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil	63
Co-detection of carmoisine and tartrazine by carbon paste electrode modified with ionic liquid and MoO3/WO3 nanocomposite	60
Physicomechanical properties, release kinetics, and antimicrobial activity of activated low-density polyethylene and orientated polypropylene films by Thyme essential oil active component	58
Qualitative analysis of edible oil oxidation using an olfactory machine	53
Cysteamine modified core-shell nanoparticles for rapid assessment of oxamyl and thiacloprid pesticides in milk using SERS	45
Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils	43
Application of sepiolite/FeS2 nanocomposite for highly selective detection of mercury(II) based on stripping voltammetric analysis	42
Corn seed variety classification based on hyperspectral reflectance imaging and deep convolutional neural network	40
Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation	40
Chemical composition, in-vitro antibacterial and antioxidant activities of Syzygium aromaticum essential oil	40
Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review	40
Impact of Aloe vera gel coating enriched with basil (Ocimum basilicum L.) essential oil on postharvest quality of strawberry fruit	38
Active barrier chitosan films containing gallic acid based oxygen scavenger	37
Voltammetric carbon nanotubes based sensor for determination of tryptophan in the milk sample	37
Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates	37
Monitoring of Bisphenol A in water and soft drink products using electrochemical sensor amplified with TiO2-SWCNTs and ionic liquid	36
A glassy carbon electrode modified based on molybdenum disulfide for determination of folic acid in the real samples	35
Investigation of antimicrobial activity of orange and pomegranate peels extracts and their use as a natural preservative in a functional beverage	35

Active packaging technologies for clean label food products: a review	33
Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries	33
The effects of nanosilver and nanoclay nanocomposites on shrimp (Penaeus semisulcatus) samples inoculated to food pathogens	33
Recent trends in extraction techniques of anthocyanins from plant materials	32
Optimization of ultrasound assisted extraction of polyphenols from Meghalayan cherry fruit (Prunus nepalensis) using response surface methodology (RSM) and artificial neural network (ANN) approach	32
Recent advances of enzyme biosensors for pesticide detection in foods	32
Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during	31
Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef	30
Swin-MLP: a strawberry appearance quality identification method by Swin Transformer and multi-layer perceptron	30
A new electrochemical method for the detection of quercetin in onion, honey and green tea using Co3O4 modified GCE	29
Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi	29
Effect of melatonin treatments on biochemical quality and postharvest life of nectarines	29
Assessment of nanochitosan packaging containing silver NPs on improving the shelf life of caviar (Acipenser persicus) and evaluation of nanoparticles migration	29
A simple and sensitive aptasensor based on SERS for trace analysis of kanamycin in milk	28
Influence of calcium nanoparticles (CaNPs) on nutritional qualities, radical scavenging attributes of Moringa oleifera and risk assessments on human health	28
Development of gelatin/chitosan film incorporated with lemon essential oil with antioxidant properties	28
Antioxidant and cytotoxic activities of sulfated polysaccharides from five different edible seaweeds	28
Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release	27
Microwave-assisted extraction of bioactive compounds from cashew apple (Anacardium occidenatale L.) bagasse: modeling and optimization of the process using response surface methodology	27
Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour	27
Evaluation of bioactive chemical composition, phenolic, and antioxidant profiling of different crude extracts of Sargassum coriifolium and Hypnea pannosa seaweeds	27
Physicochemical characteristics and antioxidant activity of the chitosan/zein films incorporated with Pulicaria gnaphalodes L. extract-loaded nanoliposomes	27
Optimization of the production conditions of primary (W1/O) and double (W1/O/W2) nano-emulsions containing vitamin B12 in skim milk using ultrasound wave by response surface methodology	27
Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils	26
An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt	26
Comprehensive study on the antioxidant capacity and phenolic profiles of black seed and other spices and herbs: effect of solvent and time of extraction	26
A rapid voltammetric strategy for determination of ferulic acid using electrochemical nanostructure tool in food samples	26
Fabrication, characterization, and anti‐free radical performance of edible packaging‐chitosan film synthesized from shrimp shell incorporated with ginger essential oil	26
An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser	26
Identification of sunflower seeds with deep convolutional neural networks	25
Recent developments in carbon nanomaterials-based electrochemical sensors for methyl parathion detection	25
Characterization of single cell protein from Saccharomyces cerevisiae for nutritional, functional and antioxidant properties	25
Prediction, identification and evaluation of bioactive peptides from tomato seed proteins using in silico approach	25
Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties	25
Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips	24
Optimization of extraction conditions for ultrasound-assisted extraction of phenolic compounds from tamarillo fruit (Solanum betaceum) using response surface methodology	24
Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review	24
Enzymatic degradation, antioxidant and immunoregulatory activities of polysaccharides from brown algae Sargassum fusiforme	24
Optimization of pulsed-mode ultrasound assisted extraction of bioactive compounds from pomegranate peel using response surface methodology	24
Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film	24
Combined aqueous ozone and ultrasound application inhibits microbial spoilage, reduces pesticide residues and maintains storage quality of strawberry fruits	24
Development and characterization of pH-sensitive and antioxidant edible films based on mung bean protein enriched with Echium amoenum anthocyanins	23
Addition of pumpkin peel extract obtained by supercritical fluid and subcritical water as an effective strategy to retard canola oil oxidation	23
Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder	23
Anticancer, anticholinesterase and antidiabetic activities of tunceli garlic (Allium tuncelianum): determining its phytochemical content by LC–MS/MS analysis	23
Extending the shelf life and maintaining quality of minimally-processed pomegranate arils using ascorbic acid coating and modified atmosphere packaging	23
Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review	23
Development of edible bioactive coating based on mucilages for increasing the shelf life of strawberries	23
An electrochemical aptasensor based on electrospun carbon nanofiber mat and gold nanoparticles for the sensitive detection of Penicillin in milk	23
Improving antioxidant effect of phenolic extract of Mentha piperita using nanoencapsulation process	23

The effect of microwave vacuum drying process on citrus: drying kinetics, physicochemical composition and antioxidant activity of dried citrus (Citrus reticulata Blanco) peel	23
Exogenous nitric oxide reduces postharvest anthracnose disease and maintains quality of custard apple (Annona squamosa L.) fruit during ripening	22
Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas)	22
Effects of acetic acid, ethanol, and sodium chloride on the formation of Nε-carboxymethyllysine, Nε-carboxyethyllysine and their precursors in commercially sterilized pork	22
Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere	22
Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production	21
Extraction of phenolic compounds from tomato pomace using choline chloride–based deep eutectic solvents	21
Metal-organic framework-based sensors for nitrite detection: a short review	21
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes	21
Manufacturing of mayonnaise with pea pod powder as a functional ingredient	21
Impact of edible coating derived from a combination of Aloe vera gel, chitosan and calcium chloride on maintain the quality of mango fruit at ambient temperature	21
Non-destructive detection and recognition of pesticide residues on garlic chive (Allium tuberosum) leaves based on short wave infrared hyperspectral imaging and one-dimensional convolutional neural ne	21
Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties	21
Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects	20
Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends	20
Multigrain bread: dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties	20
Fabrication and characterization of composite film based on gelatin and electrospun cellulose acetate fibers incorporating essential oil	20
Evaluation of antioxidant, antibacterial and cytotoxicity activities of exopolysaccharide from Enterococcus strains isolated from traditional Iranian Kishk	20
Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid	20
Recent advantage in electrochemical monitoring of gallic acid and kojic acid: a new perspective in food science	20
Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products	20
Impact of carboxymethyl cellulose based edible coating on storage life and quality of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions	19
Encapsulation of Lactobacillus casei in alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using flaxseed mucilage	19
Fabrication and characterization of probiotic Lactobacillus plantarum loaded sodium alginate edible films	19
Optimization of quantitative detection model for benzoic acid in wheat flour based on CARS variable selection and THz spectroscopy	19
Postharvest application of salicylic acid reduced decay and enhanced storage life of papaya fruit during cold storage	19
Extending the shelf life of pomegranate (Punica granatum L.) by GABA coating application	19
Potential enzyme inhibitory properties of extracts and fractions from fruit latex of Ficus carica-based on inhibition of α-amylase and α-glucosidase	19
Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey	19
Optimization of extraction process, characterization and antioxidant activities of polysaccharide from Leucopaxillus giganteus	19
Identification of Lactobacillus plantarum TW29-1 isolated from Iranian fermented cereal-dairy product (Yellow Zabol Kashk): probiotic characteristics, antimicrobial activity and safety evaluation	19
A novel, sensitive and selective nanosensor based on graphene nanoribbon–cobalt ferrite nanocomposite and 1-methyl-3-butylimidazolium bromide for detection of vanillin in real food samples	18
Synergistic effect of Aloe gel (Aloe vera L.) and Lemon (Citrus Limon L.) peel extract edible coating on shelf life and quality of banana (Musa spp.)	18
Production of oat bran functional probiotic beverage using Bifidobacterium lactis	18
Extraction and characterization of starch from anchote (Coccinia abyssinica): physico-chemical, functional, morphological and crystalline properties	18
Non-destructive quality control detection of endogenous contaminations in walnuts using terahertz spectroscopic imaging	18
Quality parameters, chemical compositions and antioxidant activities of Calabrian (Italy) monovarietal extra virgin olive oils from autochthonous (Ottobratica) and allochthonous (Coratina, Leccino, an	18
Preparation and characterization of chitosan-based bioactive films incorporating Moringa oleifera leaves extract	18
Evaluation of green extraction processes, lipid composition and antioxidant activity of pomegranate seed oil	18
Variability in resistant starch, vitamins, carotenoids, phytochemicals and in-vitro antioxidant properties among diverse pigmented grains	18
Essential oil from pistachio by-product: potential biological properties and natural preservative effect in ground beef meat storage	18
Drying characteristics and kinetics of colour change and degradation of phytocomponents and antioxidant activity during convective drying of deseeded Terminalia chebula fruit	18
Applications of enzymatic time–temperature indicator (TTI) devices in quality monitoring and shelf-life estimation of food products during storage	18
A powerful electrochemical sensor based on Fe3O4 nanoparticles-multiwalled carbon nanotubes hybrid for the effective monitoring of sunset yellow in soft drinks	17
Nutritional profiling of coconut (Cocos nucifera L.) inflorescence sap collected using novel coco-sap chiller method and its value added products	17
Rapid detection of enrofloxacin using a localized surface plasmon resonance sensor based on polydopamine molecular imprinted recognition polymer	17
Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities	17
Antioxidant evaluation of Fumaria parviflora L. extract loaded nanocapsules obtained by green extraction methods in oxidative stability of sunflower oil	17
Encapsulation of Cumin essential oil in zein electrospun fibers: Characterization and antibacterial effect	17
Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties	17
Fuzzy logic approach for optimization of blended beverage of cold plasma treated TCW and orange juice	17
NiO nanostructures based functional none-enzymatic electrochemical sensor for ultrasensitive determination of endosulfan in vegetables	17
Physicochemical properties of chitosan-based films incorporated with limonene	17
Phenolic compounds in mango fruit: a review	17
Response surface methodology and hydrophobic deep eutectic solvent based liquid phase microextraction combination for determination of cadmium in food and water samples	17
Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies	17
Fruit maturity and location identification of beef tomato using R-CNN and binocular imaging technology	17
Detection of toxic and non-toxic sweet cherries at different degrees of maturity using an electronic nose	17
Novel extraction methods and potential applications of polyphenols in fruit waste: a review	17
Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour	17
Development of pH-sensitive films based on gelatin/chitosan/nanocellulose and anthocyanins from hawthorn (Crataegus scabrifolia) fruit	17
Optimization of polysaccharides-based nanoemulsion using response surface methodology and application to improve postharvest storage of apple (Malus domestica)	16
Modeling and optimization of pectin extraction from banana peel using artificial neural networks (ANNs) and response surface methodology (RSM)	16
Structural characterization, antioxidant and antibacterial activities of a novel water soluble polysaccharide from Cordia myxa fruits	16
Recovery of glycopeptides by enzymatic hydrolysis of edible bird’s nest: the physicochemical characteristics and protein profile	16
Fabrication and characterization of LDPE/silver-copper/titanium dioxide nanocomposite films for application in Nile Tilapia (Oreochromis niloticus) packaging	16
Vitamin, mineral, polyphenol, amino acid profile of bee pollen from Rhododendron ponticum (source of “mad honey”): nutritional and palynological approach	16
Postharvest quality of orange fruit as influenced by salicylic acid, acetic acid, and carboxymethyl cellulose coating	16
Fabrication of a sensitive and selective electrochemical sensing platform based on poly-l-leucine modified sensor for enhanced voltammetric determination of Riboflavin	16
In vitro study of the antioxidant, photoprotective, anti-tyrosinase, and anti-urease effects of methanolic extracts from leaves of six Moroccan Lamiaceae	16
A short time bioactive compounds extraction from Cucurbita pepo seed using continuous ultrasound‐assisted extraction	16
Physicochemical properties of Chinese giant salamander (Andrias davidianus) skin gelatin as affected by extraction temperature and in comparison with fish and bovine gelatin	16
Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design	16
Physicochemical, morphological, functional, and pasting properties of potato starch as a function of extraction methods	16
Pistachio (Pistacia vera) shell as a new candidate for enzymatic production of xylooligosaccharides	16
Evaluation of quality attributes of grated carrot packaged within polypropylene-clay nanocomposites	15
Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making	15
Biopolymers-based multifunctional nanocomposite active packaging material loaded with zinc oxide nanoparticles, quercetin and natamycin; development and characterization	15
A comparative study on physicochemical characteristics and antioxidant activity of sumac (Rhus coriaria L.), cumin (Cuminum cyminum), and caraway (Carum carvil) oils	15
A method for classifying citrus surface defects based on machine vision	15

Antimicrobial and antioxidant properties of Saturn peach subjected to ultrasound-assisted osmotic dehydration	15
Evaluation of bioactive compounds and antibacterial activity of Pulicaria jaubertii extract obtained by supercritical and conventional methods	15
Structural, physico-mechanical, and bio-functional properties of whey protein isolate-based edible films as affected by enriching with nettle (Urtica dioica L.) leaf extract	15
Bioactivities and phenolic constituents relationship of Muğla thyme and pine honey of Turkey with the chemometric approach	15
Edible fruit extracts and fruit juices as potential source of antiviral agents: a review	15
Non-invasive, real time in-situ techniques to determine the ripening stage of banana	15
Evaluation of the volatile profiles in pulp of 85 apple cultivars (Malus domestica) by HS–SPME combined with GC–MS	15
Impact of sprouting on physicochemical and nutritional properties of sorghum: a review	15
The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt	15
Development and characterization of alginate-based edible film incorporated with hawthorn berry (Crataegus pinnatifida) extract	15
Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles	15
Application of hue spectra fingerprinting during cold storage and shelf-life of packaged sweet cherry	14
Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage	14
Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose	14
Phenolic content and antioxidant activities of Vitis vinifera L. leaf extracts obtained by conventional solvent and microwave-assisted extractions	14
Optimization of high hydrostatic pressure extraction of bioactive compounds from noni fruits	14
Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbi	14
Valorization of fruit processing by-products: free, esterified, and insoluble bound phytochemical extraction from cherry (Prunus avium) tissues and their biological activities	14
Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica	14
The novel edible coating based on chitosan and gum ghatti to improve the quality and safety of ‘Rishbaba’ table grape during cold storage	14
Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis	14
Rapid and Non-destructive measurement of moisture content of peanut (Arachis hypogaea L.) kernel using a near-infrared hyperspectral imaging technique	14
Effect of hydrogen-rich water and slightly acidic electrolyzed water treatments on storage and preservation of fresh-cut kiwifruit	14
Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters	14
Fabrication of a sensitive sensor for determination of xanthine in the presence of uric acid and ascorbic acid by modifying a carbon paste sensor with Fe3O4@Au core–shell and an ionic liquid	14
Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds	14
A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix	14
EM-ERNet for image-based banana disease recognition	14
Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta	14
Extraction of phenolic compounds from black mustard (Brassica nigra L.) seed by deep eutectic solvents	14
Effective removal of heavy metals with amino-functionalized silica gel in tea polyphenol extracts	14
Overall quality and oxidative damage in packaged freshly shelled walnut kernels during cold storage	14
1-Methylcyclopropene maintains the postharvest quality of hardy kiwifruit (Actinidia aruguta)	14
An electrochemical sensor for caffeine at a carbon nanofiber modified glassy carbon electrode	14
Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties	14
Optimization of microencapsulation of selenium with gum Arabian/Persian mixtures by solvent evaporation method using response surface methodology (RSM): soybean oil fortification and oxidation indices	13
Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract	13
Early warning of rice mildew based on gas chromatography-ion mobility spectrometry technology and chemometrics	13
Proximate composition, lipid and phenolic profiles, and antioxidant activity of different ecotypes of Lupinus albus, Lupinus luteus and lupinus angustifolius	13
Study on the drying kinetics and quality parameters of osmotic pre-treated dried Satkara (Citrus macroptera) fruits	13
Preparation, characterization and antioxidant properties of gelatin films incorporated with Origanum onites L. essential oil	13
Influence of full fat rice bran from Ethiopian rice milling industries on nutritional qualities, physicochemical and sensory properties of bread and biscuits	13
Determination of ‘Hass’ avocado ripeness during storage by a smartphone camera using artificial neural network and support vector regression	13
Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.)	13
Impact of apricot oil incorporation in tamarind starch/gelatin based edible coating on shelf life of grape fruit	13
Laser induced fluorescence spectroscopy for detection of Aflatoxin B1 contamination in peanut oil	13
Effect of sodium lactate coating enriched with nisin on beef strip loins (M. Longissimus lumborum) quality during cold storage and electronic nose rapid evaluation	13
Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat	13
Characterization of Acacia nilotica exudate gum and its film	13
Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated gastro-intestinal conditions and heat treatment during bread baking	13
Solubility of catechin and epicatechin from Arachis Hypogea skins wastes by using supercritical carbon dioxide-ethanol and its optimization	13
Orange peel flavored unripe plantain noodles with low glycemic index improved antioxidant status and reduced blood glucose levels in diabetic rats	13
High-pressure homogenization-assisted extraction of bioactive compounds from Ruta chalepensis	13
Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics	13
Effect of gamma irradiation on the physicochemical properties of pistachio (Pistacia vera L.) nuts	13
Analysis of coumarin in food and plant tissue without extraction based on voltammetry of microparticles	13
Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening	13
Application of edible coating made of sturgeon gelatin and Portulaca oleracea extract for improving the shelf life of fish sausages	13
Chemical composition, antioxidant, antimicrobial and cytotoxic activities of bioactive compounds extracted from Opuntia dillenii cladodes	13
Extraction and characterization of high methoxyl pectin from Citrus maxima peels using different organic acids	12
Optimization of extraction and characterization of physicochemical, structural, thermal, and antioxidant properties of mucilage from Hollyhock’s root: a functional heteropolysaccharide	12
Square wave voltammetric determination of pencycuron fungicide and application to commercial formulation	12
Effect of extraction solvent on phenolic composition, antioxidant and antibacterial activities of skin and pulp of Tunisian red and yellow–orange Opuntia Ficus Indica fruits	12
Probing the effect of physical modifications on cereal bran chemistry and antioxidant potential	12
Postharvest quarantine vapour heat treatment attenuates disease incidence, maintains eating quality and improves bioactive compounds of ‘Gola’ and ‘Surahi’ guava fruits	12
Huaya (Melicoccus bijugatus) seed flour as a new source of starch: physicochemical, morphological, thermal and functional characterization	12
Study of oleogel as a frying medium for deep-fried chicken	12
Structure–antioxidant activity relationships of gallic acid and phloroglucinol	12
Evaluation of chemical composition, antioxidant, antibiofilm and antibacterial potency of essential oil extracted from gamma irradiated clove (Eugenia caryophyllata) buds	12
Fabrication and characterization of an active bionanocomposite film based on basil seed mucilage and ZnO nanoparticles	12
The effect of trans-polyisoprene/LDPE based active films on oxidative stability in roasted peanuts	12
Structural characteristics and functional properties of sesame protein concentrate–maltodextrin conjugates	12
Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage	12
Development and storage study of reduced calorie aloe vera (Aloe barbadensis Miller) based pineapple fruit jam	12
Combination of spectral and image information from hyperspectral imaging for the prediction and visualization of the total volatile basic nitrogen content in cooked beef	12
Development of rapid and non-destructive technique for the determination of maturity indices of pomelo fruit (Citrus grandis)	12
E-AlexNet: quality evaluation of strawberry based on machine learning	12
Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat	12
General model of multi-quality detection for apple from different origins by Vis/NIR transmittance spectroscopy	11
The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage	11
Amino acid composition, nutritional profiling, mineral content and physicochemical properties of protein isolate from flaxseeds (Linum usitatissimum)	11
Use of hydrogen-bonded supramolecular eutectic solvents for eco-friendly extraction of bioactive molecules from Cymbopogon citratus using Box–Behnken design	11
Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system	11
Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design	11
Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content	11
Production and evaluation of Physicochemical, Mechanical and Antimicrobial Properties of Chia (Salvia hispanica L.) mucilage-gelatin based Edible Films Incorporated with Chitosan Nanoparticles	11
The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging	11
Annealing and heat-moisture treatment of amaranth starch: effect on structural, pasting, and rheological properties	11
Ornithogalum cuspidatum mucilage as a new source of plant-based polysaccharide: Physicochemical and rheological characterization	11
Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures	11
Evaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria	11
Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: a comparative study	11
Deep learning for fine-grained classification of jujube fruit in the natural environment	11
Electrochemical monitoring of isoproturon herbicide using NiO/V2O5/rGO/GCE	11
Rapid odor recognition based on reliefF algorithm using electronic nose and its application in fruit identification and classification	11