Journal of Food Measurement and Characterization

Article	Citations
Development on chemical characteristics including the bioactive compounds and antioxidant activity during maturation of jambolan (Syzygium cuminii L.) fruit	126
A comparative study of the total phenol and flavonoid contents and biological activities of different medicinal parts of Penthorum chinense Pursh	104
Evaluation of milk deterioration using simple biosensor	97
Effect of transportation temperature on tomato fruit quality: chilling injury and relationship between mass loss and a*values	96
LC–ESI–MS/MS analysis, biological effects of phenolic compounds extracted by microwave method from Algerian Zizyphus lotus fruits	95
Highly sensitive detection of Brucella in milk by cysteamine functionalized nanogold/4-Mercaptobenzoic acid electrochemical biosensor	78
Electronic noses and electrochemical fingerprinting to analyze major spice components in marinaded poultry meat	54
Characterization and microencapsulation of Lactobacillus plantarum FI 8595 cell free metabolites with enhanced antimicrobial property by powdered propolis	49
Impact of drying methods on the quality of grey (Pleurotus sajor caju) and pink (Pleurotus djamor) oyster mushrooms	49
Application of E-nose combined with ANN modelling for qualitative and quantitative analysis of benzoic acid in cola-type beverages	46
Seabuckthorn (Hippophae rhamnoides L.), a novel seed protein concentrate: isolation and modification by high power ultrasound and characterization for its functional and structural properties	43
The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method	42
Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran	41
Characterising corn grain using infrared imaging and spectroscopic techniques: a review	40
Assessing the effect of zero-trans shortenings on the physicochemical and functional properties in rice cookies	39
Physico-chemical and functional properties of starch from stored potato: effect of anti-sprouting treatments	38
Application of a lab-made voltammetric electronic tongue to identify musty and vinegary defects in olive oils	38
Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake	37
Functional and microstructural characteristics of chitin extracted from field cricket, house cricket, and black soldier fly cocoons	36
Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi	36
Physicochemical properties and in vitro bioactivities of polysaccharides from lotus leaves extracted by different techniques and solvents	36
Study on detection of the internal quality of pumpkin seeds based on terahertz imaging technology	35
Exploration of nutritional, antioxidant and antibacterial properties of unutilized rind and seed of passion fruit from Northeast India	35
Effect of different drying techniques on structural characteristics and bioactivities of polysaccharides extracted from (Lithocarpus litseifolius [Hance] Chun) sweet tea leaves	35
Levels of monochloropropane-diol and glycidyl esters in heated palm oil and assessment of their risk in the animal model	34

Physicochemical quality and sensory attributes of two grafted pine nuts (Pinus koraiensis) affected by different roasting conditions	33
Prediction of sugar content of fresh peaches based on LDBN model using NIR spectroscopy	33
Voltammetric determination of 5-nitroimidazole derivatives in honey and HPLC-MS/MS confirmation	32
Comparison and analysis of the volatile compounds in solid-state and liquid-state fermented vinegars	32
Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior	32
Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus va	32
Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp	30
Encapsulation for efficient spray drying of fruit juices with bioactive retention	30
Effects of pasteurisation, processing atmosphere and long-term storage on orange juice quality	29
New model for the automatic detection of anthracnose in mango fruits based on Vis/NIR hyperspectral imaging and discriminant analysis	28
Rapid authentication of mono-floral honeys by capillary zone electrophoresis	28
Volatile organic components detection with SPME/GC-MS technology in various ripening banana peels	28
Physico-chemical, antioxidant, textural and sensory analyses of jelly bars formulated with the incorporation of beetroot extract and guava pectin	28
Formula optimization and in vitro lipid reducing activity evaluation of nutritious rice bran meal replacement powder	27
Rapid odor recognition based on reliefF algorithm using electronic nose and its application in fruit identification and classification	27
Introducing refined ostrich oil as a new edible oil with high oxidative stability	27
FT-IR spectroscopy based investigation of stability in wheat germ oil body emulsions as affected by general processing treatments	27
Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties	27
Rapid detection of acid neutralizers adulteration in raw milk using FGC E-nose and chemometrics	26
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype	26
Electrochemical sensor based on Fe3O4/ZIF-4 nanoparticles for determination of bisphenol A	26
Fabrication of a MoS2/g-C3N4@Au heterojunction-based recyclable SERS substrate for detecting fungicides	26
Mucilage in okra: extraction, modelling, optimization and application	25
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar	25
Thermal degradation kinetics of myrtle leaves ethanol extract (Myrtus communis L.): effect on phenolic compounds content and antioxidant activity	25
Edible fruit extracts and fruit juices as potential source of antiviral agents: a review	25
Characterization of metabolites of elderberry juice fermented by Lactobacillus bulgaricus BNCC336436 and Streptococcus thermophilus ABT-T using LC–MS/MS	24
Influence of drying method on the functional and microstructural properties of starch from Oxalis tuberosa	24
Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties	24
Does the firmness vary within a single kiwifruit? Estimation of firmness distribution in individual fruit by compressed air deformation measurement	24
Fortified milk-beverage with amphora algae and its functionality for aflatoxin inactivation in rats	23
Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten-free donut made from cantaloupe by-products	23
Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from peony seeds (Paeonia suffruticosa Andr.)	23
Bioactive peptides derived from quinoa protein: fabrication, antioxidant activities, and in vitro digestion profiles	23
The influence of chitosan-carboxymethyl celloluse composite and bi-layer film and coatings on flavor quality and volatile profile of Asian sea bass during storage at refrigerator	23
The nondestructive testing of Hayward kiwifruit quality treated with CPPU based on the electrical characteristics	23
Combinatorial interactive effect of vegetable and condiments with potato on starch digestibility and estimated in vitro glycemic response	23
Storage stability of food-grade recombinant Lactococcus lactis NZ3900-fermented milk expressing K-ras mimotopes	22
Potential perspectives on the use of poly (vinyl alcohol)/graphene oxide nanocomposite films and its characterization	22
Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis	22
Development of edible films based on reactive extrusion succinylated corn starch for the preservation of mango (Mangifera indica L. Cv. Kent)	22
How different amounts of leaves added during the extraction process affect the biochemical composition of Chemlali olive oil cultivar?	22
Effects of ultrasonication time and solvent composition on physico–chemical properties of the pollen extract	22
Physicochemical and morphological characterization of black bean (Phaseolus vulgaris L.) starch and potential application in nano-encapsulation by spray drying	22
Preparation of soybean protein isolate-quercetin particles and its application in curcumin-camellia oil Pickering emulsion	22
Determination of 3,5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) in shellfish by UPLC-QqQ/MS and evaluation of matrix effect	21
Changes in the quality attributes of pulsed light and thermally pasteurized pomegranate (Punica granatum) juice stored at refrigerated condition (4 °C)	21
Structural and functional insights into Dioscorea esculenta (Suthni) flour: a comparative analysis with potato flour for potential application in bakery product	21
Characterization of gluten-free bulk dough for laminated products	21
Modification of faba bean protein isolate by high-intensity ultrasound treatment: screening of physicochemical, thermal, and structural properties	21

Optimisation process of walnut protein hydrolysed as an antioxidant candidate	21
Optimization of ultrasonication-assisted extraction conditions using RSM-I-Optimal experimental design to recover vitamin D2 and K1 from selected green leafy vegetable samples	21
Phytonutritional profile, cooking quality, in vitro digestibility, organoleptic attributes and storage stability of variety bell pepper incorporated pasta	21
The potential of cacao pod husk for sustainable packaging: A comprehensive review and future prospects	20
Quinoxaline core-conjugated microporous polymer coating for highly sensitive solid-phase microextraction of phthalate esters in liquid food samples	20
Effect of thiamin treatment on antioxidant enzyme activity and chilling injury of Elberta peach (Prunus persica L.) fruit during postharvest storage	20
Fabrication of layered double hydroxide/sepiolite composite as an effective electrocatalyst for glucose determination in sport drinks	20
Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A	20
Effect of physical field-assisted freezing on the quality attributes of frozen baked sweet potato and its optimization	20
Optimal chlorophyll extraction conditions and postharvest stability in Moringa (M. Oleifera) leaves	19
Highly sensitive electrochemical detection of paraoxon ethyl in water and fruit samples based on defect-engineered graphene nanoribbons modified electrode	19
Enzymatic modification of maize flour improves its functional properties, digestion resistibility, and antioxidant potential	19
Tomato preservation with essential oil microcapsules-chitosan coating	19
Combined hyperspectral imaging technology with 2D convolutional neural network for near geographical origins identification of wolfberry	19
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour	19
Bioactive compounds and antioxidant, antimicrobial and cytotoxic activities of extracts of Curcuma longa	18
Microwave-assisted extraction optimization, antimicrobial and antioxidant properties of carrageenan from red algae (Gracilaria acerosa)	18
Rapid and sensitive determination of histamine based on a fluorescent aptamer probe with analogue on carbonized polymer dots	18
Physicochemical, antioxidant and antimicrobial characteristics of two types of mumies(shilajit)	18
Compositional and functional analysis of freeze-dried bovine skim colostrum powders	18
Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits	18
Phenolic compounds in mango fruit: a review	18
Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk	18
Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling	18
Effect of solvent ratio, temperature and time on extraction of bioactive compounds and their antioxidant potential from callus, leaf and peel extracts of Citrus pseudolimon Taraka	18
A multitask model based on MobileNetV3 for fine-grained classification of jujube varieties	18
Effects of composite preservatives, CO2-filled packaging and heat convection treatments on the shelf life and physicochemical properties of fresh raw noodles	18
Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months	18
An approach for isolation of oregano essential oil using ultrasounds	17
Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production	17
Co-extrusion microencapsulation of Lactococcus lactis NZ3900 and its survivability in coconut water	17
A bootstrap approach for the reliable estimation of digestible starch fractions from digestograms	17
Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages	17
Preparation of cassava fiber-iron nanoparticles composite for electrochemical determination of tea polyphenol	17
Electrochemical sensing of lactochrome in pharmaceutical sample using L-asparagine layered carbon based sensor	17
Optimization and analysis of ultrasound-assisted solvent extraction of bioactive compounds from Boerhavia diffusa Linn. using RSM, ANFIS and machine learning algorithm	17
Partial purification, characterization and kinetics of thermal inactivation of pectin methylesterase and polygalacturonase enzymes from Indian lemon (Citrus limon (L.)	17
Green synthesis of silver nanoparticles using Hebeloma excedens mushroom extract as a new source: Anti-lipid peroxidation, bioaccessibility and antidiabetic properties	17
Comparisons of heavy metals levels in water, sediment and crayfish under rice-crayfish co-culture and pond culture modes with correlation analysis and health risk assessment	17
Tender coconut water processing: hurdle approach, quality, and accelerated shelf-life measurements	16
Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed	16
Effect of drying methods and pre-treatments on bioactive potential of persimmon (Diospyros kaki L.)	16
Innovative synbiotic fat-free yogurts enriched with bioactive extracts of the red macroalgae Laurencia caspica: formulation optimization, probiotic viability, and critical quality characteristics	16
Exploring the impact of cold plasma treatment on rheological characteristics of little millet flour	16
Influence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco-2 cell monolayer	16
Characteristics of effervescent tablets of Aronia melanocarpa: response surface design and antioxidant activity evaluation	16
Bioaccessibility and bioavailability of soluble polyphenols from Capparis zeylanica fruit according to drying method	16
Determining the quality level of ready to-eat stuffed mussels with Arduino-based electronic nose	16
Polymers and mango (Mangifera indica L.): a systematic literature review on potential value and application	16
Green technology for production of potent antioxidants and alkyl glucosides by Aspergillus niger β-glucosidase: prospects for broad application in the food industry	16
Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles	15
Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions	15
Optimization of extraction process, characterization and antioxidant activities of polysaccharide from Leucopaxillus giganteus	15
Design and development of a novel sensor for the detection of Atezolizumab as a liver cancer medicine in drinking water sources	15
The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake	15
Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii)	15
Optimization of purification conditions for areca seeds using microporous resins	15
Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties	15
Determination of the monosaccharide composition in mucilage of Opuntia ficus indica by HPLC-ESI-MS - validation of the sample preparation and the analytical method	14
Non-destructive evaluation of soluble solids content in navel orange by an on-line visible near-infrared system with four parallel spectrometers	14
Ultrasonic-assisted extraction, calcium alginate encapsulation and storage stability of mulberry pomace phenolics	14
Bimetallic metal–organic framework derived Mn, N co-doped Co-Carbon for electrochemical detection of nitrite	14
A comparison of phenolic compounds, antioxidant activity, and α-glucosidase inhibitory activities of apple chips dried and fried by vacuum combined infrared radiation	14
Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch	14
Sunflower seeds classification based on self-attention Focusing algorithm	14
Hybrid gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with different concentrations of iota-carrageenan	14
Characteristic information analysis of Raman spectrum of cucumber chlorophyll content and hardness and detection model construction	14
Optimization of the static brewing technique for ready-to-drink Kangra orthodox green tea, sweetened with selected sweeteners	14
Quantitative analysis and early detection of postharvest soft rot in kiwifruit using E-nose and chemometrics	14
Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets	14
Interval wavelength selection and simultaneous quantification of spectrally overlapping food colorants by multivariate calibration	14
Physicochemical and mechanical properties during storage-cum maturity stages of raw harvested wild banana (Musa balbisiana, BB)	14
Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.)	14
Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices	14
Utilization of chitosan-based coating enriched with Syzygium aromaticum, Cinnamomum zeylanicum, and Thymus satureioides essential oils mixture for strawberries with extended shelf life	14
Optimization of HS-SPME combined with GC–MS for key marker volatile organic compound analysis in Kappaphycus alvarezii with a chemometric approach	14
Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach	13
Bioinformatics identification and molecular mechanism of angiotensin-converting enzyme and dipeptidyl peptidase-IV inhibitory peptides from in silico digest of Crassostrea gigas	13
Modification of pea protein isolate functionality by freeze–thaw cycling	13
An improvement of far-infrared drying for ginger slices with computer vision and fuzzy logic control	13

Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy	13
The effect of ethanol/water concentration on phenolic composition, antioxidant, and antimicrobial activities of Rosmarinus tournefortii de Noé hydrodistillation solid residues	13
Enhanced functional properties and shelf stability of cookies by fortification of kinnow derived phytochemicals and residues	13
A comparative study of nutritional components of Gryllus bimaculatus and Acheta domesticus cricket powder prepared using different drying methods	13
Study on techno-functional properties of cress seed gum-based composite films incorporated with cinnamon essential oil nanoemulsion	13
Evaluation of green tea extract incorporated antimicrobial/antioxidant/biodegradable films based on polycaprolactone/polylactic acid and its application in cocktail sausage preservation	13
Antifungal edible tomato coatings containing ajwain, neroli, and rosemary essential oils	13
Identification of the authenticity and geographical origin of Iranian lime juice by targeted method and machine learning	13
Extraction and characterization of ultrasound assisted extraction: improved functional quality of pectin from jackfruit (Artocarpus heterophyllus Lam.) peel waste	13
Dietary fiber concentrates of BAU Kul (Ziziphus mauritiana) peel and pulp: processing, modification and utilization as functional ingredients	13
Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency	13
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	13
Determination of total phenolic contents and antioxidant activities of fruits from wild and creole Carica papaya genotypes in comparison to commercial papaya cultivars	13
Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics	13
Characterization of a Thymbra spicata essential oil–pectin nanoemulsion, and antimicrobial activity against foodborne pathogenic bacteria	13
Optimization of high-phenolic European cranberrybush juice powder production using hybrid microwave hot air-drying: a novel approach for enhanced preservation and efficiency in food processing	13
Fortification of goat yogurt with roasted date seeds (Phoenix dactylifera L.) powder: impact on nutritional, technological, phenolic profile, antioxidant and sensory properties	13
Effective method of minimizing the acrylamide and 5-hydroxymethylfurfural formation in french fries by lactic acid fermentation	13
Determination of Cd, Pb and Se in beef samples using aerosol dilution by ICP-MS	13
Ultrasound-assisted extraction of edible cricket oils from Gryllus bimaculatus and Acheta domesticus	13
Hypolipidemic effect and antioxidant properties of cassava-wheat flour composite bread in rats	12
Comparing two different extraction techniques on chemical composition and antioxidant property of three essential oils of Ferulago contracta, Rosmarinus officinalis and Lavendula sublepoidota	12
Development of analytical method associating near-infrared spectroscopy with one-dimensional convolution neural network: a case study	12
Non-destructive predictions of sugar contents in litchis based on near-infrared spectroscopy and stochastic configuration network	12
Orally dissolving yoghurt strip: a new approach in delivery of probiotics	12
Effect of heat treatment and extraction pH on macroscopic and molecular properties of dromedary milk gel induced by Urtica dioica extracts	12
An innovative approach to biomass utilization through concurrent hesperidin and pectin extraction from immature dropped kinnow (Citrus reticulata) fruits	12
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols	12
Electrochemical sensing for rapid detection of nandrolone as a doping agent in food commodities using Nitrogen doped-reduced graphene oxide modified electrode	12
Possibility of sugar substitution with steviol-glycosides in elderflower liqueur production: consumer acceptance, sugar content, antioxidant activity and phenolic profile	12
Interaction with taxifolin reduces the digestibility of corn starch in vitro and in vivo	12
Isolation and structural characterization of antioxidant peptides from horse bone marrow protein hydrolysates	12
The interaction of polyglycerol esters with sorbitan tristearate, and sorbitan monostearate in structuring a low-saturated fat	12
In vitro bioactivity of biodegradable films based on chitosan/quince seed mucilage reinforced with ZnO-nanoparticle	12
Breakage of packaged cookies due to fatigue failure from repetitive shock	12
Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques	12
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds	12
A hyperspectral imaging technique for rapid non-destructive detection of soluble solid content and firmness of wolfberry	12
Robusta honey coffee drying techniques and identification of changes in the bioactives and volatiles based on SPME-GCMS and E-Nose	12
Enhancing pasta quality through substitution of durum wheat with rice varieties and defatted pigeon pea flours	12
Production of functional kefir supplemented by Portulaca oleracea L. seed oil	12
Phytochemical composition and biological activity of native Australian ginger (Alpinia caerulea)	12
Fabrication of active food packaging based on PLA/Chitosan/CNC-containing Coleus aromaticus essential oil: application to Harumanis mango	12
C-net: a deep learning-based Jujube grading approach	12
Evaluation of the effect of a composite coating of chitosan-cress seed gum, along with hydrolyzed protein from sesame meal (in free and encapsulated forms), to increase the shelf life of ostrich fille	12
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6	12
An electrochemical sensor for caffeine at a carbon nanofiber modified glassy carbon electrode	12
Ultrasensitive determination of allura red in food samples based on green-emissive carbon nanodots	12
Shelf-life extension of sugarcane (Saccharum officinarum L.) bites: effect of pretreatments, packaging materials, and frozen storage	12
Metabolic mechanism exploring tea nutrients based on stable isotope fractionation and element accumulation	12
Microencapsulation of Lacticaseibacillus rhamnosus GG ATCC 53103 by freeze-drying: evaluation of storage stability and survival in simulated infant gastrointestinal digestion	11
The relationship between optical properties and soluble solid contents of Gong pear for non-destructive internal quality inspection	11
Optimization of hydrothermal (soak-boil and soak-steam) treatments of foxtail (Setaria italica L.) millet and their effect on milling, antioxidant, pasting, and drying characteristics	11
Inhibitory kinetics and mechanism of oleanolic acid on α-glucosidase	11
Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry	11
Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology	11
Time dependent changes in the compression behavior of single wheat kernels upon tempering	11
Effect of ultrasound processing on the physical and powder-flow properties of nixtamalized corn flour and its influence on the quality parameters of tortilla	11
A novel air-suction classifier for fresh sphere fruits in pneumatic bulk grading	11
Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream	11
Design and fabrication of an electrochemical sensor based on nanocomposite of dendritic polymer and reduced graphene oxide to measure sports nutrition lactate	11
Effects of lauroyl arginate ethyl (LAE) on pathogen inactivation and quality attributes of spinach leaves	11
Supercritical CO2 extraction of oregano (Lippia graveolens) phenolic compounds with antioxidant, α-amylase and α-glucosidase inhibitory capacity	11
Effects of pH and concentrations of colostrum whey and caseinate on fabrication of nanoparticles and evaluation of their techno-functionalities and in vitro digestibility	11
Fabrication, characterization, and anti‐free radical performance of edible packaging‐chitosan film synthesized from shrimp shell incorporated with ginger essential oil	11
Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid	11
Ultrasonication-assisted deep eutectic solvent extraction of flavonoids from pretreated fenugreek and their antidiabetic & hypo-lipidemic potential	11
Measurement and comparison of nutrients, bioactivity of four wild edible plants from Apiaceae family	11
Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties	11
The non-covalent interacting forces and scavenging activities to three free radicals involved in the caseinate–flavonol (kaempferol and quercetin) complexes	11
Techno-nutritional capabilities of sprouted clover seeds sourdough as a potent bio-preservative against sorbate-resistant fungus in fortified clean-label wheat bread	11
Antihyperglycemic and hypolipidemic effect of yellow-fleshed cassava/wheat flour composite bread in high fat/streptozotocin induced diabetic rats	11
Preservation of postharvest quality and bioactive compounds in sweet cherry using carboxymethyl cellulose films enriched with Thymus vulgaris L. essential oil	11
Effects of temperature and ultrasonic scaler on the infusion process of green tea leaves and catechins stability under ultrasonic vibration	11
Psyllium seed gum films loading Oliveria decumbens essential oil encapsulated in nanoliposomes: preparation and characterization	11
Effects of different preparation processes on the properties of resveratrol-wheat/rice starch complexes	11
Electrochemical sensing of nitrite in aqueous media with N, P-codoped biocarbon electrode	11
Research on internal quality testing method of dry longan based on terahertz imaging detection technology	11
Optical characterization of olive and sun flower oils via mueller matrix polarimetry in combination with principal component analysis	11
Encapsulation of plum biowaste extract: design of alginate beads by response surface approach	11
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption	11
Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery	10
Physiological mechanism in the cell wall of passion fruit peels: innate carbohydrate metabolism	10
Classification of tea quality grades based on hyperspectral imaging spatial information and optimization models	10
An antioxidant- and hydroxymethylfurfural-based index for health impact grading of honey	10
Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability	10
A cell-based electrochemical biosensor for the detection of capsaicin	10
Sustainable use of coffee roasting by-products: development of high value-added gummy candies	10
Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose	10
Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics	10
Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta	10
A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise	10
Utilization of retentates for white brined cheese production: comparative evaluation of physico-chemical and sensory properties	10
The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds	10
Effects of extraction techniques on the structural and physicochemical characteristics of Silybum marianum seed meal protein	10