Journal of Food Measurement and Characterization

Article	Citations
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption	84
Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions	64
Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets	55
Breakage of packaged cookies due to fatigue failure from repetitive shock	54
Orally dissolving yoghurt strip: a new approach in delivery of probiotics	47
Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes	47
Germinated melon seed flours: physical and physicochemical characteristics, bioactive compounds and technological properties	46
Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp	45
Design and development of a novel sensor for the detection of Atezolizumab as a liver cancer medicine in drinking water sources	44
Development of a classification model for extra virgin olive oil adulteration based on squalene and phytosterol profiles	43
Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties	43
Enhancing the nutritional content of porang flour (Amorphophallus oncophyllus) by size reduction using electrical grinder and disk mill	42
Copigmentation and shortening effect of natural deep eutectic solvents on phytochemical, structure, and organoleptic attributes of black rice cake	42
Ultrasound-assisted ethanolic extraction of bioactive components from selected olive fruit cultivars from Pakistan: characterization, biological potential and in silico studies	42
Ultrasonic-treated protein from surimi rinsing water: structure, functionality, and emulsion application	41
Preparation of phosphopeptide-iron chelates from Mylopharyngodon piceus roe phosvitin using high voltage pulsed electric field pretreatment combined with enzymolysis	40
Improvement of warmed-over flavor of bowl-steamed Tan lamb by flavonoids from the leaves of Lycium barbarum: using oxidation and flavor indicators for evaluation	37
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds	37
Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy	36
Non-destructive estimation of mandarin orange fruit quality during the ripening stage using machine-learning-based spectroscopic techniques	36
In vitro hypoglycemic and functional enhancement of physically modified orange (Citrus sinensis L.) peel and pomace fiber for development of low-fat muffin formulation	34
Quality control of spices: Regulatory guidelines and the role of analytical techniques	34
Optimisation process of walnut protein hydrolysed as an antioxidant candidate	33
First assessment of the bioactive content of the edible desert truffle Tirmania sahariensis with acetylcholinesterase inhibitory, antioxidant, antimicrobial, anti-allergic and anti-inflammatory proper	32
Electrochemical sensing of nitrite in aqueous media with N, P-codoped biocarbon electrode	32

Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films	32
Optimization and analysis of ultrasound-assisted solvent extraction of bioactive compounds from Boerhavia diffusa Linn. using RSM, ANFIS and machine learning algorithm	31
Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed	31
Antioxidant and antimicrobial potentials of Parietin producing lichens Caloplaca saxicola (Hoffm.), Xanthoria Candelaria (L.) th.fr. And Xanthoria elegans (L.) th.fr	31
Ultrasound-assisted extraction of edible cricket oils from Gryllus bimaculatus and Acheta domesticus	31
Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics	30
Application of novel β-cyclodextrin/metal-organic frameworks nanofibers/cellulose (β-CD-MOF/CE) biosorbent and solid phase Microextraction method followed by GC-MS and HPLC to determine biogenic amine	30
Correction: Phytochemical characterization and end use evaluation of native and fermented cereal brans	30
Characterization of tarap (Artocarpus odoratissimus) composite flour as a functional ingredient in food systems	29
Ultrasound combined with plasma-activated water to enhance the extraction efficiency, emulsification properties and antioxidant activity of apricot polysaccharides	29
Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey	29
Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques	29
Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage	29
Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition tool: impact of sample and spectral pre-treatments	28
Bigel-based low-fat sponge cake production for palm oil replacement	28
Enhancing quality and safety monitoring of cold chain foods through integrating chemometrics with spectroscopy: concepts and practical implementations	28
Towards a novel functional food: Optimization of selenium-rich protein powder blend from chlamys nobilis using fuzzy mathematics and mixture design	28
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6	27
Total phenolic contents, total flavonoid contents and antioxidant activities of endocarp and mesocarp of Malaysian local Durio Zibethinus (Musang King and Durian Kampung Peel)	27
Accurate detection of safflower adulteration in saffron by ATR-FTIR spectroscopy and feature selection and machine learning algorithms	27
Techno-nutritional capabilities of sprouted clover seeds sourdough as a potent bio-preservative against sorbate-resistant fungus in fortified clean-label wheat bread	27
Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from peony seeds (Paeonia suffruticosa Andr.)	26
Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique	26
Enhancing safety and quality of red chilli and groundnut through ultraviolet-C (UV-C) radiation for aflatoxin and Aspergillus flavus reduction	26
Optimization of HS-SPME combined with GC–MS for key marker volatile organic compound analysis in Kappaphycus alvarezii with a chemometric approach	26
Detection of Zanthoxylum bungeanum powder content based on Vis-NIR and Mid-NIR spectral data fusion	26
The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake	25
Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry	25
Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch	25
Microwave-assisted extraction optimization, antimicrobial and antioxidant properties of carrageenan from red algae (Gracilaria acerosa)	25
Ultrasound-assisted nanoemulsion of Cinnamomum zeylanicum oil with improved antimicrobial, antibiofilm, and antioxidant activities for food applications	24
Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis	24
Effect of glutaminase on emulsifying function and molecular structure of potato protein	24
Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A	24
Composition and sensory descriptors of pequi oil (Caryocar brasiliense Camb.)	24
Development strategies and applications of cell-based electrochemical taste sensors	24
Influence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco-2 cell monolayer	23
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate	23
An overview on different detection methods of saffron (Crocus sativus L.) adulterants	23
Utilization of chitosan-based coating enriched with Syzygium aromaticum, Cinnamomum zeylanicum, and Thymus satureioides essential oils mixture for strawberries with extended shelf life	23
A novel air-suction classifier for fresh sphere fruits in pneumatic bulk grading	23
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols	23
Investigating the physicochemical, microbial, and rheological characteristics of synbiotic Doogh enriched with β-glucan and encapsulated probiotic bacteria	23
An investigation into the impact of different processing technologies on the physicochemical, digestive, and functional properties of Adzuki bean flour	23
Ultrasensitive determination of allura red in food samples based on green-emissive carbon nanodots	23
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour	23
Comprehensive study of two varieties of mulberry (Morus sp.) fruits from Shandong Xiajin of China: sensory properties, chemical profiles, and antioxidant activity	22
Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid	22
Comparative characterization of herb-supplemented cold-pressed sunflower oil: Stability, shelf life, and environmental sustainability	22
Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose	22

Effects of different extraction methods on the structural characterization and bioactivities of polysaccharides extracted from Polygonatum sibiricum	22
Comparative study on the efficacy of dip and electrostatic spray carboxymethyl cellulose orange peel extract coatings for improving postharvest quality and sensory attributes of tomato (Solanum lycope	22
High-temperature impact on the molecular profile of edible oil triacylglycerols	22
Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology	22
Synergistic effects of Lepidium perfoliatum mucilage and Lacticaseibacillus casei UTMB9 cell-free supernatant on the shelf-life extension of beef: A data-driven SVR approach	22
A review of advancements, properties, and challenges of carbon nanotubes in food packaging	21
Impact of different drying methods on the physicochemical and functional properties of pigeon pea protein concentrates	21
Effect of microwave-vacuum drying on some nutritional and quality characteristics of rosehips	21
Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions	21
Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability	21
Composition, bioactive potential and food applications of watermelon (citrullus lanatus) seeds – a review	21
Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies	20
Comparative study of phenolics and antioxidant activity across different growth stages of citrus var. Tarocco, Moro and Vaniglia Sanguigno	20
Optimization of ultrasound-assisted extraction of phenolic compounds from germinated deoiled flaxseed flour using response surface methodology	20
Investigation of biomechanical characteristics of novel chitosan from dung beetle and its application potential on stored tomato fruit	20
Unveiling the novel potential of tellurium-doped zinc oxide nanoparticles as an elicitor for improving the content of bioactive compounds in buckwheat (Fagopyrum esculentum Moench) microgreens and spr	20
Valorization of mung bean meal by-product through extraction and characterization of homogalacturonan-rich pectin with prebiotic-like and α-amylase inhibitory potential	20
Estimating the changes in mechanically expressible oil in terms of content and quality from ohmic heat treated mustard (Brassica juncea) seeds by Vis–NIR–SWIR hyperspectral imaging	20
Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties	20
Deep learning algorithms for near-infrared spectroscopy-based quantitative analysis of binary adulteration in camellia oil	20
Development of a paper strip assay for the simultaneous detection of nitrites and nitrates in milk	20
Effect of drying methods on the nutritional and phytochemical properties of pumpkin flower (Cucurbita maxima) and its characterization	20
Production of stable anthocyanin-based food colorants from Hibiscus sabdariffa L. by copigmentation with different protein isolates	20
Acerola cherry (Malpighia emarginata) concentrate: separation and purification of vitamin C components and research on immune-regulating synergy	20
Physicochemical and antibacterial properties of psyllium gum/sodium-alginate edible films as affected by incorporating CuO nanoparticles and Heracleum persicum essential oil	20
Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties	20
Evaluation of the effect of drying temperature on bioactive compounds in dragon fruit (Hylocereus spp.) peel extract	20
Acid heating treatment of octenyl succinate anhydride starch and its application in Pickering emulsion stability	20
Xanthan gum improves the 3D printability and post-processing behavior of sorghum microgreen powders	19
Citric acid cross-linked biopolymeric nanofibers containing Zataria multiflora extract, an environmentally friendly active food packaging system	19
Anatomical features of pericarp and pedicel influencing fruit splitting in Daisy mandarin	19
Efficient extraction and detection of cinnamaldehyde and cinnamic acid in cinnamon twig	19
Ultraviolet irradiation-induced changes in enzymatic activity, functional properties, bioactive compounds, crystallinity, and secondary protein fractions of finger millet and proso millet flours	19
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives	19
Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome	19
Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics	19
A comparative study of whey protein concentrate hydrolysates prepared from cow, water buffalo, goat, and sheep milk using flavourzyme and neutrase enzymes: investigation of bioactive properties and st	19
Characterization of vanillin cross-linked chitosan/whey protein isolate films: Effects of mandarin peel extract encapsulated by different methods	19
Harnessing the processing-induced nutritional, bio-functional changes and the health implications of Paspalum scrobiculatum and Panicum sumatrense	19
Impacts of high-pressure homogenization and spontaneous emulsification on the physicochemical properties and stability of red palm olein-based beta-carotene nanoemulsion	19
Purification, structural characterization and antioxidant mechanism of Noni polysaccharide based on Nrf2/HO-1/NQO1 signaling pathway	19
Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.)	19
The impedance-based detection of total bacterial content in raw milk samples	19
Comprehensive analysis of metabolites and biological activity in the microgreens of different radish (Raphanus sativus L.) cultivars	18
Drying behavior, powder morphology, and technofunctional properties of edible flower flours of Clitoria ternatea and Malvaviscus arboreus: a comparative study	18
Eco-friendly antioxidant lemon essential oil–enriched PVA/chitosan/collagen hydrolysate biocomposite films from leather industry trimming wastes	18
Chitosan extracted from pupal shells of black soldier fly by two deproteinization methods and its characterization	18
Application of colorimetric sensor arrays and GC–MS for discrimination of wheat varieties coupled with multivariate analysis	18
Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices	18
Total polyphenol contents, total flavonoid contents, LC–MS analysis, antioxidant, and antimicrobial activities of Moroccan Cannabis sativa L. (Beldia): A comparative study of resin, leaf, and seed ext	18
Impact of extraction temperature on the physicochemical properties of gelatin from chicken heads and its application in Panna cotta	18
Effect of slightly acidic electrolyzed water, nanoemulsion of mint essential oil, zedo and tragacanth gums on physicochemical properties of eggs during storage at 25 °C	18
Evaluation of dry matter content and drying time by phenotype : a case study of collybia radicata	18
Development of a novel lateral flow immunoassay based on Fe3O4@MIL-100(Fe) for visual detection of Listeria monocytogenes	18
Comparative analysis of phenolic acids inhibition on pepsin activity: insights from spectroscopy and molecular docking	18
Assessment of hydrocolloid coating variations on cassava stick characteristics using a two-stage nested design	18
Classification of Turkish hazelnut (Corylus colurna L.) varieties: a comparative study of YOLOv8 and fine-tuned vision transformer	18
Spirulina (Arthrospira platensis) as an alternative ingredient for 3D printed white chocolate	18
Edible barrier films from aqueous dispersions of zein nanoparticles: effect of polyols	18
Impact of the microencapsulation method and wall material on the survival of Lactobacillus acidophilus under simulated gastrointestinal conditions	18
An effective method for identifying cow milk powder adulteration levels in goat milk powder using hyperspectral imaging	18
Revealing the formation mechanism of epigallocatechin–5-hydroxymethylfurfural complexes by molecular simulation combined with spectroscopy techniques	17
Deep learning-enabled framework for real-time non-invasive measurement of yoghurt fermentation kinetics	17
Characterization of exopolysaccharides produced by Saccharomyces cerevisiae strains isolated from kefir samples and their rheological, antioxidant, and prebiotic properties	17
Unlocking the functional and nutritional potential of climate-resilient small millets: a comparative analysis of antioxidant and antimicrobial potential and in silico studies	17
Effect of different packaging materials and storage on lipid characteristics, oxidative stability and antioxidant properties of hazelnut	17
Effects of deodorization methods on the fishy smell and quality of refrigerated Seriola dumerili sashimi	17
Rapid detection of imperfect maize kernels based on spectral and image features fusion	17
A comparative study of the effects of microwave and tray drying on extruded millet analogue rice: Evaluating functional, physiochemical, rheological, and structural properties in comparison to traditi	17
Analytical method development and validation based on a paper analytical device (PAD) for the detection of adulteration in Teff Injera (Ethiopian flatbread)	17
An eco-friendly edible coating based on qodume shahri mucilage and a postbiotic derived from Limosilactobacillus reuteri VTC 864 for sustainable preservation of fresh beef	17
High-performance astaxanthin-loaded composite nanoparticles: fabrication via ultrasound-assisted pH-shifting and characterization of encapsulation, stability, and bioavailability	17
Drying model approach for morphometric estimation of air-dried foods	17
Identification and determination of anthocyanins and phenolic acids in Vaccinium vitis-idaea L. by UPLC-MS/MS	17
Green preparation of pd nanoparticles for treatment of gastric cancer and electrochemical sensing of bisphenol A in food	17
Enhancement of in vitro cholesterol-lowering and anti-diabetic activities of gluten hydrolysate prepared using kiwifruit protease as affected by ultrasound and atmospheric cold plasma post-treatments	17
Automated pineapple detection, ripeness classification, and weight prediction using YOLOv8 and drone imagery	17
Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening	17
Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction	17
Investigation of quality characteristics and mathematical modeling of green lentil (Lens culinaris medik) and mung bean (Vigna radiata) microgreens dried in different dryers	17

Detection of fipronil in eggs by an aptasensor based on the Au@Ag NPs Raman enhanced substrate	17
Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage	16
Effects of β-glucan extracted from Saccharomyces cerevisiae on the quality of bio-yoghurts: in vitro and in vivo evaluation	16
Health-promoting benefits of the wild mushroom Suillus mediterraneensis (Jacquet. & J. Blum) Redeuilh, collected from Algeria: Myco-chemical investigation and bioactive properties	16
Tuber Ruler: a mobile application for evaluating image-based potato tuber size	16
Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment	16
Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages	16
Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review	16
Sensor fusion techniques in deep learning for multimodal fruit and vegetable quality assessment: A comprehensive review	16
Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies	16
Physicochemical properties and antioxidant activity of polyvinyl alcohol orally disintegrating films containing sweet almond oil nanoemulsion	16
Detection of bruised yellow peach using hyperspectral imaging combined with curvature-assisted Hough transform circle detection and improved Otsu	16
On-tree fruit detection system using Darknet-19 based SSD network	16
Bioactivity evaluation of nutriceutical drink from Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extract	16
Fabrication of Monarda citriodora essential oil nanoemulsions: characterization and antifungal activity against Penicillium digitatum of kinnow	16
A novel alum–ethanol precipitation method for the quantification of poly-γ-glutamic acid in natto: an exploratory assessment of Korean commercial products	16
Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat	16
Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver	16
Ultrasound-assisted extraction of quinoa seed malt extract for the determination of nutritional content, antioxidant, and anticancer activity against HT-29 colorectal cancer cell lines	16
Thermal Effects on Antioxidants in Luffa acutangula	16
Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation	16
Ozone as a postharvest treatment to maintain the quality characteristics of fresh-cut plants	15
Dynamic changes in serotonin across cultivars, growth stages, and processing methods in walnut (Juglans regia L.) via high-performance liquid chromatography-ultraviolet analysis	15
Evaluation of antioxidant activity and UPLC–MS/MS phytochemical profiling of two important Himalayan crops Eleusine coracana (L.) Gaertn. and Lablab Purpureus subsp. Purpureus	15
Optimization of phenolic acid extraction from Origanum species via novel deep eutectic solvents using response surface methodology	15
Comparative study of coconut chips drying using a rotary dryer: influence of thickness on physicochemical properties	15
Chemical characterization, anticancer, antioxidant and anti-obesity activities with molecular docking studies of Pleurotus ostreatus biomass exposed to moist heat	15
Opioid, antihypertensive, and mineral-binding peptides from dairy: A mechanistic review	15
Microbial dynamics in blown pack spoilage (BPS) of vacuum-packed sauce-braised duck feet at room temperature during storage using 16S rRNA gene amplicon sequencing	15
Physiochemical and thermal characterisation of faba bean starch	15
Waste valorization by production of antioxidant protein hydrolysates derived from industrial grape pomace: optimization bioprocess and characterization of antioxidant and structural properties	15
Optimization and comprehensive investigation of coffee from date seeds and olive seeds: an alternative to Turkish coffee	15
Effects of different sterilization methods on microorganisms and quality of clarified mixed pear juice	15
Optimization of aqueous ozone treatment for deltamethrin degradation in cucumbers (Cucumis sativus L.): a comparative study using response surface methodology and artificial neural networks	15
Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork	15
Revolutionizing fast food: composite flour with finger millet, buckwheat, and black gram	15
Supersensitive detection of auramine O in food and drug samples by using carbon dots as sensing reagents	15
Development and characterization of konjac glucomannan/κ-carrageenan composite coating films for extending the shelf life of bananas	15
Honey adulteration detection: a comprehensive review of traditional and modern techniques	15
The effect of Hashemi brown and white rice extracts and γ-oryzanol on proliferation and estrogenic activity induced by zearalenone in MCF-7 cells	15
Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets	15
Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study	15
Effects of various water-based biocompatible solvents on the extraction of propolis from Artvin, Türkiye: Physicochemical properties, biological activity, and phenolic profile	15
A split ring resonator-based microwave sensor with high sensitivity for edible oil quality monitoring	15
Agri-Food processing derived arabinoxylan-β-glucan stearic acid ester composite coating: An effective strategy for quality improvement of Apples (Rich Red) under controlled atmospheric storage	15
Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids	15
A smart bilayer film containing zein/gelatin/carvacrol and polyvinyl alcohol/chitosan/anthocyanin for Lateolabrax japonicus preservation and freshness monitoring	15
Exploratory terroir differentiation of Fetească Neagră wines via volatile aroma compounds in Moldovan regions	15
Development of nanocomposite films based on PLA-PCL reinforced with TiO2 nanoparticles and basil essential oil nanocapsules and the possibility of extending the shelf life of UF cheese by using them	15
Microbial biosynthesis of selenium nanoparticles using probiotic strain and its characterization	15
Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion	15
Supplementation of protein beverage product with honey bee (Apis mellifera L.) drone pupae powder	14
Stability of antioxidant and hypoglycemic activities of peptide fractions of Maize (Zea mays L.) under different processes	14
Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake	14
Non-destructive fruit firmness detection using electrochemical tactile sensors	14
Optimization and evaluation of epigallocatechin gallate encapsulated in lipid nanoparticles covered by maize zein and fucoidan polysaccharide	14
Correction: Valorization of prickly pear seeds as pasta fortifier	14
Comparative study of two preservation methods (freeze drying and gamma irradiation) on the phenolic profile, antioxidant and antimicrobial activities of the essential oils of stevia	14
First use of a multi-walled carbon nanotubes -nafion composite electrode for the quantitative analysis of edible mushroom polysaccharides in agricultural samples	14
Application of ANN for assessment of protein content, fat content and rancidity indicators as affected by the storage conditions and Rhizopertha dominica infestation in Pearl millet	14
Characterization of quality differences on three withering treatments in Longnan white tea	14
Optimization of anthocyanin extraction from Oxalis tuberosa peel by ultrasound, enzymatic treatment and their combination	14
Preparation of curcumin candy by fabricating novel ethyl cellulose biofilm as oleogelator: ‘‘Translating oleogel technology into functional confectionery’’	14
The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread	14
Development and characterization of spreadable ricotta cheese from Mozzarella whey	14
Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking	14
Correction: Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties	14
Identification of liquor adulteration based on machine learning and electrochemical sensor	14
Phytosterol nanoparticle delivery system based on whey protein-chitosan: enhanced stability, bioavailability, and sustained-release properties	14
A mini-review on the role of polymer-based materials in active food packaging	14
Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake	14
Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt	14
Characterization of fresh and pre-treated dehydrated mango (Mangifera Indica L.) slices with respect to proximate, physicochemical, antioxidant and sensorial attributes	14
Lyophilised walnut milk powders enriched with vitamin B12 and L-Carnitine for vegan athletes	14
Production, characterization and spray-drying encapsulation of date (Phoenix dactylifera L.) seed protein hydrolysates for bread fortification	14
Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation	14
Phytochemical characterization and end use evaluation of native and fermented cereal brans	14
The effect of ultrasound amplitude and black cumin seed oil nanoemulsion on edible film properties produced from orange peel pectin	14
Evaluating the effect of desolventizationtemperature on de-oiled rice bran properties: insights into flow, rheology, and its pasting behavior	14
Optimization of the antioxidant effect of Citrus Limetta essential oil by response surface methodology and evaluation of its antimicrobial activity	14
Machine learning and electrochemistry techniques for detecting adulteration of goat milk with cow milk	13
Correction: Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients	13
Optimization of antioxidant combination of three Moroccan essential oils, and their effect in olive and argan oils under accelerated storage	13
Effect of phosphorylation of natural inulin on strong wheat dough quality	13
Correction: Physico-chemical, biological properties of chitosan/gelatin-based films with Finger Millet bran extract	13
AudioLS: an intelligent sorting method for drilled lotus seeds based on air jet impact acoustic signal and 1D-CNN	13
Study on the moisture content of Korla fragrant pear based on dielectric properties	13
Effect of various natural cross-linking agents on the properties of pea starch/polyvinyl alcohol composite films	13
Effects of superheated steam drying on the physical properties, functional characteristics, and antioxidant capacity of papaya powder	13
Effects of Litsea cubeba essential oil nanoemulsion on physical properties and antimicrobial activity of konjac glucomannan/sodium alginate composite films	13
Development of polylactic acid based functional films reinforced with ginger essential oil and curcumin for food packaging applications	13
Effects of ultrasonic treatment on protein function and physicochemical properties of pine nut meal	13
Exploring kodo and foxtail millet as novel sources of starch and β-glucan: a short critical review	13
Tapioca starch-based nano-edible coating functionalized with essential oils using ultrasonication: an application in postharvest management of khasi mandarin	13
Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening	13