Journal of Food Measurement and Characterization

Article	Citations
Correction: Phytochemical characterization and end use evaluation of native and fermented cereal brans	158
Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics	88
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate	74
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption	65
Germinated melon seed flours: physical and physicochemical characteristics, bioactive compounds and technological properties	54
Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions	52
Electrochemical sensing of nitrite in aqueous media with N, P-codoped biocarbon electrode	47
Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets	46
Orally dissolving yoghurt strip: a new approach in delivery of probiotics	45
Correction to: Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics	45
Breakage of packaged cookies due to fatigue failure from repetitive shock	45
Design and development of a novel sensor for the detection of Atezolizumab as a liver cancer medicine in drinking water sources	41
A novel air-suction classifier for fresh sphere fruits in pneumatic bulk grading	41
Influence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco-2 cell monolayer	41
Ultrasensitive determination of allura red in food samples based on green-emissive carbon nanodots	39
Bigel-based low-fat sponge cake production for palm oil replacement	39
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols	39
Development of a classification model for extra virgin olive oil adulteration based on squalene and phytosterol profiles	38
Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties	38
Copigmentation and shortening effect of natural deep eutectic solvents on phytochemical, structure, and organoleptic attributes of black rice cake	36
Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey	36
Ultrasound-assisted ethanolic extraction of bioactive components from selected olive fruit cultivars from Pakistan: characterization, biological potential and in silico studies	36
Optimization of HS-SPME combined with GC–MS for key marker volatile organic compound analysis in Kappaphycus alvarezii with a chemometric approach	36
Ultrasound combined with plasma-activated water to enhance the extraction efficiency, emulsification properties and antioxidant activity of apricot polysaccharides	35
Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes	35

Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films	35
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour	34
Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques	34
Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions	33
Effects of different extraction methods on the structural characterization and bioactivities of polysaccharides extracted from Polygonatum sibiricum	33
Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry	33
Optimisation process of walnut protein hydrolysed as an antioxidant candidate	30
Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition tool: impact of sample and spectral pre-treatments	30
Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed	30
Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy	29
Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage	29
Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis	28
Antioxidant and antimicrobial potentials of Parietin producing lichens Caloplaca saxicola (Hoffm.), Xanthoria Candelaria (L.) th.fr. And Xanthoria elegans (L.) th.fr	28
Pistachio (Pistacia vera L.) hull samples from Turkey: phenolic compounds, antioxidant properties, and cytotoxic activities against HeLa, MCF-7, OE-33, and ACC-201 cancer cell lines	28
Optimization and analysis of ultrasound-assisted solvent extraction of bioactive compounds from Boerhavia diffusa Linn. using RSM, ANFIS and machine learning algorithm	28
Green technology for production of potent antioxidants and alkyl glucosides by Aspergillus niger β-glucosidase: prospects for broad application in the food industry	27
Preparation of phosphopeptide-iron chelates from Mylopharyngodon piceus roe phosvitin using high voltage pulsed electric field pretreatment combined with enzymolysis	27
Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid	27
Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch	27
Ultrasonic-treated protein from surimi rinsing water: structure, functionality, and emulsion application	27
Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A	27
Enhancing the nutritional content of porang flour (Amorphophallus oncophyllus) by size reduction using electrical grinder and disk mill	27
An investigation into the impact of different processing technologies on the physicochemical, digestive, and functional properties of Adzuki bean flour	26
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	26
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	26
Development strategies and applications of cell-based electrochemical taste sensors	26
Investigating the physicochemical, microbial, and rheological characteristics of synbiotic Doogh enriched with β-glucan and encapsulated probiotic bacteria	26
Physicochemical properties and in vitro bioactivities of polysaccharides from lotus leaves extracted by different techniques and solvents	25
Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability	25
Effect of glutaminase on emulsifying function and molecular structure of potato protein	25
Accurate detection of safflower adulteration in saffron by ATR-FTIR spectroscopy and feature selection and machine learning algorithms	25
Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from peony seeds (Paeonia suffruticosa Andr.)	25
Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi	24
Ultrasound-assisted extraction of edible cricket oils from Gryllus bimaculatus and Acheta domesticus	24
An overview on different detection methods of saffron (Crocus sativus L.) adulterants	24
Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology	24
Ultrasound-assisted nanoemulsion of Cinnamomum zeylanicum oil with improved antimicrobial, antibiofilm, and antioxidant activities for food applications	23
Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose	23
Non-destructive estimation of mandarin orange fruit quality during the ripening stage using machine-learning-based spectroscopic techniques	23
Techno-nutritional capabilities of sprouted clover seeds sourdough as a potent bio-preservative against sorbate-resistant fungus in fortified clean-label wheat bread	22
Composition, bioactive potential and food applications of watermelon (citrullus lanatus) seeds – a review	22
Impact of different drying methods on the physicochemical and functional properties of pigeon pea protein concentrates	22
A review of advancements, properties, and challenges of carbon nanotubes in food packaging	22
Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique	22
Effect of microwave-vacuum drying on some nutritional and quality characteristics of rosehips	22
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds	22
Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds	22
Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency	21
Total phenolic contents, total flavonoid contents and antioxidant activities of endocarp and mesocarp of Malaysian local Durio Zibethinus (Musang King and Durian Kampung Peel)	21
The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake	21

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	21
Utilization of chitosan-based coating enriched with Syzygium aromaticum, Cinnamomum zeylanicum, and Thymus satureioides essential oils mixture for strawberries with extended shelf life	21
Enhancing quality and safety monitoring of cold chain foods through integrating chemometrics with spectroscopy: concepts and practical implementations	21
Microwave-assisted extraction optimization, antimicrobial and antioxidant properties of carrageenan from red algae (Gracilaria acerosa)	21
Drying model approach for morphometric estimation of air-dried foods	21
Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp	21
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6	21
Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies	21
Structural characterization, free radical scavenging activity and α-glucosidase inhibitory activity of insoluble dietary fiber from Pholiota nameko	20
Detection of fipronil in eggs by an aptasensor based on the Au@Ag NPs Raman enhanced substrate	20
Effect of oak chips addition on the phenolic composition of grape vinegar in fermentation process	20
Green preparation of pd nanoparticles for treatment of gastric cancer and electrochemical sensing of bisphenol A in food	20
Anthocyanin release and absorption properties of boiling pigmented rice using an in vitro digestion model	20
Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties	20
Acerola cherry (Malpighia emarginata) concentrate: separation and purification of vitamin C components and research on immune-regulating synergy	20
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives	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
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
Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties	20
Purification, structural characterization and antioxidant mechanism of Noni polysaccharide based on Nrf2/HO-1/NQO1 signaling pathway	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 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	19
Investigation of biomechanical characteristics of novel chitosan from dung beetle and its application potential on stored tomato fruit	19
Modelling of polyphenol and flavonoid extraction from bottle gourd fruit using green and cost effective LTTM glycerol-ammonium acetate in neat and diluted forms	19
Citric acid cross-linked biopolymeric nanofibers containing Zataria multiflora extract, an environmentally friendly active food packaging system	19
Development of a novel lateral flow immunoassay based on Fe3O4@MIL-100(Fe) for visual detection of Listeria monocytogenes	19
Chitosan extracted from pupal shells of black soldier fly by two deproteinization methods and its characterization	19
Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation	19
Application of colorimetric sensor arrays and GC–MS for discrimination of wheat varieties coupled with multivariate analysis	18
Effect of different packaging materials and storage on lipid characteristics, oxidative stability and antioxidant properties of hazelnut	18
Evaluation of dry matter content and drying time by phenotype : a case study of collybia radicata	18
Evaluation of the effect of drying temperature on bioactive compounds in dragon fruit (Hylocereus spp.) peel extract	18
Automated pineapple detection, ripeness classification, and weight prediction using YOLOv8 and drone imagery	18
Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening	18
Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices	18
PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties	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
An effective method for identifying cow milk powder adulteration levels in goat milk powder using hyperspectral imaging	18
Comparative analysis of phenolic acids inhibition on pepsin activity: insights from spectroscopy and molecular docking	18
Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it’s application in synbiotic orange-carrot juice	18
Fabrication of Monarda citriodora essential oil nanoemulsions: characterization and antifungal activity against Penicillium digitatum of kinnow	18
Assessment of hydrocolloid coating variations on cassava stick characteristics using a two-stage nested design	18
Impact of the microencapsulation method and wall material on the survival of Lactobacillus acidophilus under simulated gastrointestinal conditions	18
Analytical method development and validation based on a paper analytical device (PAD) for the detection of adulteration in Teff Injera (Ethiopian flatbread)	18
Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies	18
Deep learning-enabled framework for real-time non-invasive measurement of yoghurt fermentation kinetics	17
Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics	17
Acid heating treatment of octenyl succinate anhydride starch and its application in Pickering emulsion stability	17
Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction	17
The impedance-based detection of total bacterial content in raw milk samples	17
Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage	17
Revealing the formation mechanism of epigallocatechin–5-hydroxymethylfurfural complexes by molecular simulation combined with spectroscopy techniques	17
Effect of drying methods on the nutritional and phytochemical properties of pumpkin flower (Cucurbita maxima) and its characterization	17
Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat	17
Efficient extraction and detection of cinnamaldehyde and cinnamic acid in cinnamon twig	17
Identification and determination of anthocyanins and phenolic acids in Vaccinium vitis-idaea L. by UPLC-MS/MS	17
Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome	17
Anatomical features of pericarp and pedicel influencing fruit splitting in Daisy mandarin	17
Effects of deodorization methods on the fishy smell and quality of refrigerated Seriola dumerili sashimi	17
Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver	16
Rapid detection of imperfect maize kernels based on spectral and image features fusion	16
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	16
Physicochemical and antibacterial properties of psyllium gum/sodium-alginate edible films as affected by incorporating CuO nanoparticles and Heracleum persicum essential oil	16
Correction to: Enzyme-assisted extraction of apricot polysaccharides: process optimization, structural characterization, rheological properties and hypolipidemic activity	16
Thermal Effects on Antioxidants in Luffa acutangula	16
Tuber Ruler: a mobile application for evaluating image-based potato tuber size	16
Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review	16
Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films	16
Health-promoting benefits of the wild mushroom Suillus mediterraneensis (Jacquet. & J. Blum) Redeuilh, collected from Algeria: Myco-chemical investigation and bioactive properties	16
Bioactivity evaluation of nutriceutical drink from Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extract	16
Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion	16
Sensor fusion techniques in deep learning for multimodal fruit and vegetable quality assessment: A comprehensive review	16
Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.)	16
Effects of β-glucan extracted from Saccharomyces cerevisiae on the quality of bio-yoghurts: in vitro and in vivo evaluation	16
Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages	16
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	15
Correction: Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties	15
Optimization of anthocyanin extraction from Oxalis tuberosa peel by ultrasound, enzymatic treatment and their combination	15
Physicochemical properties and antioxidant activity of polyvinyl alcohol orally disintegrating films containing sweet almond oil nanoemulsion	15

Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network	15
Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork	15
First use of a multi-walled carbon nanotubes -nafion composite electrode for the quantitative analysis of edible mushroom polysaccharides in agricultural samples	15
Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation	15
Microbial biosynthesis of selenium nanoparticles using probiotic strain and its characterization	15
Characterization of fresh and pre-treated dehydrated mango (Mangifera Indica L.) slices with respect to proximate, physicochemical, antioxidant and sensorial attributes	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
Identification of liquor adulteration based on machine learning and electrochemical sensor	15
The effect of ultrasound amplitude and black cumin seed oil nanoemulsion on edible film properties produced from orange peel pectin	15
Effect of fruit size on apple damage prediction	15
Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat	15
A mini-review on the role of polymer-based materials in active food packaging	15
pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract	15
Revolutionizing fast food: composite flour with finger millet, buckwheat, and black gram	15
Effects of different sterilization methods on microorganisms and quality of clarified mixed pear juice	15
Supplementation of protein beverage product with honey bee (Apis mellifera L.) drone pupae powder	15
Phytochemical characterization and end use evaluation of native and fermented cereal brans	15
Detection of bruised yellow peach using hyperspectral imaging combined with curvature-assisted Hough transform circle detection and improved Otsu	15
Optimization of phenolic acid extraction from Origanum species via novel deep eutectic solvents using response surface methodology	14
Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake	14
Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking	14
Supersensitive detection of auramine O in food and drug samples by using carbon dots as sensing reagents	14
Phytosterol nanoparticle delivery system based on whey protein-chitosan: enhanced stability, bioavailability, and sustained-release properties	14
Non-destructive fruit firmness detection using electrochemical tactile sensors	14
Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids	14
Ozone as a postharvest treatment to maintain the quality characteristics of fresh-cut plants	14
Optimization of the antioxidant effect of Citrus Limetta essential oil by response surface methodology and evaluation of its antimicrobial activity	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
Correction: Valorization of prickly pear seeds as pasta fortifier	14
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	14
Comparative study of coconut chips drying using a rotary dryer: influence of thickness on physicochemical properties	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
Optimization of microwave-assisted extraction (MAE) of key phenolic compounds from pigeon pea (Cajanus cajan L.), their characterization, and measurement of their anti-diabetic and cytotoxic potential	14
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	14
Stability of antioxidant and hypoglycemic activities of peptide fractions of Maize (Zea mays L.) under different processes	14
Nutrient, phytonutrient and antioxidant potential of selected underutilized nutri-cereal brans	14
Optimization of aqueous ozone treatment for deltamethrin degradation in cucumbers (Cucumis sativus L.): a comparative study using response surface methodology and artificial neural networks	14
Chemical characterization, anticancer, antioxidant and anti-obesity activities with molecular docking studies of Pleurotus ostreatus biomass exposed to moist heat	14
Evaluating the effect of desolventizationtemperature on de-oiled rice bran properties: insights into flow, rheology, and its pasting behavior	14
The effect of Hashemi brown and white rice extracts and γ-oryzanol on proliferation and estrogenic activity induced by zearalenone in MCF-7 cells	14
Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment	14
Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities	14
Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets	14
Microwave-assisted extraction, optimization, structural characterization, and functional properties of polysaccharides from Crataegus azarolus seeds	13
Radish leaf protein concentrates: optimization of alkaline extraction for production and characterization of an alternative plant protein concentrate	13
Synthesis, characterization and antioxidant activity of a new polysaccharide-iron (III) from Vaccinium bracteatum thunb leaves	13
Effect of storage methods on physicochemical properties and volatile aroma components of brown sugar	13
Improving air-fried squid quality using high internal phase emulsion coating	13
Pineapple juice clarification by continuous dead-end microfiltration using a low-cost ceramic membrane	13
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	13
Inhibitory effects of 3-(methylthio) propyl isothiocyanate in comparison with benzyl isothiocyanate on Listeria monocytogenes	13
Physiochemical and thermal characterisation of faba bean starch	13
Optimization and evaluation of epigallocatechin gallate encapsulated in lipid nanoparticles covered by maize zein and fucoidan polysaccharide	13
Production, characterization and spray-drying encapsulation of date (Phoenix dactylifera L.) seed protein hydrolysates for bread fortification	13
Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris)	13
Effect of storage temperature on the long term stability of Dendrobium catenatum Lindl. blended liquor	13
Colorimetric identification of pork myoglobin in meat samples using aptamer-conjugated magnetic nanoparticles	13
Production and quality assessment of functional crackers based on fruit seed oils	13
Combination effects of ultrasound and hyperbranched poly-L-lysine on quality preservation of fresh‑cut carrots during storage	13
Emulsion-stabilizing properties of Moringa oleifera seed protein and chitosan: impact of molecular weight and protein concentration	13
Influence of xanthan gum on properties and stability of oil-in-water Pickering emulsions stabilized by zein colloidal particles	13
Correction: Physico-chemical, biological properties of chitosan/gelatin-based films with Finger Millet bran extract	13
A smart bilayer film containing zein/gelatin/carvacrol and polyvinyl alcohol/chitosan/anthocyanin for Lateolabrax japonicus preservation and freshness monitoring	13
Development of clove extract-fortified functional yoghurt powder using spray: drying	13
A simple and sensitive electrochemical sensing based on amine-functionalized metal–organic framework and polypyrrole composite for detection of lead ions in meat samples	13
On-tree fruit detection system using Darknet-19 based SSD network	13
Determination of margarine adulteration in butter by machine learning on melting video	13
Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review	13
Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes	13
Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening	13
Research trends on mango by-products: a literature review with bibliometric analysis	13
Structural characterization and cytotoxic, ACE-inhibitory and antioxidant activities of polysaccharide from Bitter vetch (Vicia ervilia) seeds	13
Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study	13
Fractionation of roller-milled quinoa: evaluation of functional and nutritional properties of different fractions	13
FTIR spectral analysis combined with chemometrics in evaluation of composite mixtures of coconut testa flour and wheat flour	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
The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread	13
Development and characterization of spreadable ricotta cheese from Mozzarella whey	13
A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients	13
Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil	13
AudioLS: an intelligent sorting method for drilled lotus seeds based on air jet impact acoustic signal and 1D-CNN	13
Effect of extraction technology on physicochemical properties and biological activities of passion fruit peel polysaccharides	12
Effects of high voltage electrostatic field and weak magnetic field assisted refrigeration on preservation of spinach	12
Size optimization and characterization of liposomes with sprouted red clover and amaranth seed extracts	12
Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal condition	12
NIRS-based prediction modeling for nutritional traits in Perilla germplasm from NEH Region of India: comparative chemometric analysis using mPLS and deep learning	12
Establishment and validation of an acid alumina column clean-up for determination of trace citrinin in food samples	12
Comparative study of Acacia tortilis subsp. raddiana gum of Tunisian origin and commercial Acacia senegal gum	12
Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir	12
Fabrication of novel antimicrobial nanocomposite films based on polyvinyl alcohol, bacterial cellulose nanocrystals, and boric acid for food packaging	12
An electronic nose system supported by machine learning techniques for rapid detection of aspergillus flavus in pistachio	12
Effect of storage period on the quality characteristics of frozen beef and mechanisms of change from the corresponding physical and microstructural perspectives	12
Preparation and swallowing properties of whey protein gel modified with konjac glucomannan for dysphagia food	12
Investigation of microencapsulated lactobacillus plantarum survival in alginate microsphere incorporated with inulin and dextran in order to produce a novel probiotic whey beverage	12
Optimizing conditions for protein isolation from de-oiled sunflower meal using response surface methodology (RSM)	12