Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials Karolynne Sousa GomesGabrielle Fusiger BerwianLuciane Maria Colla Review 28 July 2022 Pages: 247 - 267
Super-Resolution Microscopy and Their Applications in Food Materials: Beyond the Resolution Limits of Fluorescence Microscopy Susana Dianey Gallegos-CerdaJosué David Hernández-VarelaJuan Vicente Méndez Méndez Review 03 August 2022 Pages: 268 - 288
Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds Poonam ChoudharyTh. Bidyalakshmi DeviNarsaiah K. Review 12 August 2022 Pages: 289 - 312
Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein Busra Gultekin SubasiSeda Yildirim-ElikogluEsra Capanoglu Original Research 08 November 2022 Pages: 313 - 326
Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast Ayca Aydogdu EmirEda YildizGulum Sumnu Research 09 November 2022 Pages: 327 - 341
Antioxidant Film Based on Chitosan and Tulsi Essential Oil for Food Packaging Himanshu KumarArihant AhujaYuvraj Singh Negi Research 09 November 2022 Pages: 342 - 355
Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets Ahmed M. YoussefHoda S. El-SayedM. E. Abd El-Aziz Research Open access 10 November 2022 Pages: 356 - 367
Microencapsulation of Rose Essential Oil Using Perilla Protein Isolate-Sodium Alginate Complex Coacervates and Application of Microcapsules to Preserve Ground Beef Liqing QiuMin ZhangLu Chang Research 11 November 2022 Pages: 368 - 381
Culture-dependent and Culture-independent Evaluation of the Effect of Protective Cultures on Spoilage-related Bacteria in Vacuum-packaged Beef Mince Michelle M. XuMandeep KaurPeter J. Torley Research 17 November 2022 Pages: 382 - 394
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field Jian HuangFeng QueLan Wang Research 18 November 2022 Pages: 395 - 403
Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air–Assisted Radio Frequency (HARF) Heating Damla DagAzin FarmanfarmaeeYanyun Zhao Research 18 November 2022 Pages: 404 - 419
A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying M. Imran. H. KhanDuval LongaYuanTong Gu Research 21 November 2022 Pages: 420 - 433
Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture Johma TagawaSeiji NomaNobuyuki Hayashi Research 22 November 2022 Pages: 434 - 446
Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding Yasumasa AndoDaisuke Nei Research 22 November 2022 Pages: 447 - 458
TD-NMR as a Quality Control Tool for Dairy Products: a Study on Fiore Sardo PDO Cheese Elena CurtiRoberto Anedda Brief Report 24 November 2022 Pages: 459 - 465