Sulfated polysaccharides and its commercial applications in food industries—A review Janani MuthukumarRamalingam ChidambaramSivaramakrishnan Sukumaran Review Article 15 October 2020 Pages: 2453 - 2466
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods Kariyawasam Majuwana Gamage Menaka Menike KariyawasamNa-Kyoung LeeHyun-Dong Paik Review Article 23 October 2020 Pages: 2467 - 2478
A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures Merve UzayHale İnci ÖztürkMedeni Maskan Original Article 01 September 2020 Pages: 2479 - 2486
Ultrasound as an alternative method to increase the extraction yield from chicken mecanically separated meatresidue collagen Michele M. SchmidtAlessandra R. VidalErnesto H. Kubota Original Article 31 August 2020 Pages: 2487 - 2496
Mechanism of antioxidant and antifungal properties of Pimenta dioica(L.) leaf essential oil on Aspergillus flavus Chinnathambi SarathambalSivaranjani RajagopalRona Viswanathan Original Article 01 September 2020 Pages: 2497 - 2506
The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients Toktam HejraniZahra SheikholeslamiAmir Hosesein Elhamirad Original Article 02 September 2020 Pages: 2507 - 2515
Safe natural bio-pigment production by Monascus purpureus using mixed carbon sources with cytotoxicity evaluation on root tips of Allium cepa L. Ghada Abd-Elmonsef MahmoudHassan A. H. SoltanSayed A. M. Osman Original Article 31 August 2020 Pages: 2516 - 2527
Effect of three different proteases on horsemeat tenderness during postmortem aging Yimei ChengXiaofeng JiangLingming Kong Original Article 07 September 2020 Pages: 2528 - 2537
Comparison of trapping efficiency of dicarbonyl trapping agents and reducing agents on reduction of furanoic compounds in commercially available soy sauce varieties Zahra BatoolDan XuLin Li Original Article 03 September 2020 Pages: 2538 - 2546
Decontamination of aflatoxin B1 in peanuts using various cooking methods Manisha DhanshettyChristopher T. ElliottKaushik Banerjee Original Article 04 September 2020 Pages: 2547 - 2554
Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments Maja StojkovićDragoljub CvetkovićMirjana Žabić Original Article 04 September 2020 Pages: 2555 - 2566
Sugar beet pectin extracted by ultrasound or conventional heating: a comparison Maryam Jafarzadeh-MoghaddamRezvan ShaddelSeyed Hadi Peighambardoust Original Article 01 September 2020 Pages: 2567 - 2578
Environmentally friendly achiote seed extracts with higher δ-tocotrienol content have higher in vitro and in vivo antioxidant activity than the conventional extract Darío R. Gómez-LintonArturo Navarro-OcañaLaura J. Pérez-Flores Original Article 02 October 2020 Pages: 2579 - 2588
Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil Aleksandra Szydłowska-CzerniakDobrochna Rabiej Original Article Open access 01 September 2020 Pages: 2589 - 2598
Extraction of essential oil from methyl cinnamate basil (Ocimum canum Sims) with high yield in a short time using enzyme pretreatment Nashwa F. S. MorsyKarima S. M. Hammad Original Article 01 September 2020 Pages: 2599 - 2605
Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil Halime ÖzdemirEmre BakkalbaşıIssa Javidipour Original Article 03 September 2020 Pages: 2606 - 2616
Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (Helianthus annuus) seed flour Gurkirat KaurNavjot KaurAmarjeet Kaur Original Article 26 September 2020 Pages: 2617 - 2629
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies K. Ashwath KumarM. L. Sudha Original Article 15 October 2020 Pages: 2630 - 2640
Application of extracted β-glucan from oat for β-carotene encapsulation Alina ClimovaMonica N. G. IbrahimElena F. Krivoshapkina Original Article 06 September 2020 Pages: 2641 - 2650
Optimization of maize–millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design Chandrahas SahuS. Patel Original Article 03 September 2020 Pages: 2651 - 2660
Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles Seda Yalcin Original Article 10 September 2020 Pages: 2661 - 2669
Optimization and validation for quantification for allulose of jelly candies using response surface methodology Dan-Bi KimTae Gyu NamMiyoung Yoo Original Article 11 September 2020 Pages: 2670 - 2676
Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes Zahra AbbasiMajid AminzareKobra Rostamizadeh Original Article 31 October 2020 Pages: 2677 - 2687
Characterization and cytotoxic activity of pigment extracted from Rhodotorula mucilaginosa to assess its potential as bio-functional additive in confectionary products Rajan SharmaGargi Ghoshal Original Article 09 September 2020 Pages: 2688 - 2698
Determining the presence of undeclared animal species using Real-time PCR in canned and ready-to-eat meat products in South Africa Sandhya Sreenivasan TantuanChristopher D. Viljoen Original Article 10 September 2020 Pages: 2699 - 2704
Use of rose oil in probiotic fermented whey as a functional food Ahmet Hulusi DinçoğluJerina Rugji Original Article 16 September 2020 Pages: 2705 - 2713
Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts Akshata R. SalveJean Guy LeBlancShalini S. Arya Original Article 16 September 2020 Pages: 2714 - 2724
Utilisation of collagenolytic enzymes from sierra fish (Scomberomorus sierra) and jumbo squid (Dosidicus gigas) viscera to generate bioactive collagen hydrolysates from jumbo squid muscle Manuel de J. Fimbres-RomeroFrancisco Cabrera-ChávezWilfrido Torres-Arreola Original Article 26 November 2020 Pages: 2725 - 2733
Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste Chunfeng LiuTianao ZhuQi Li Original Article 27 October 2020 Pages: 2734 - 2748
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp. Kolawole O. FaladeIbukunoluwa M. Akinrinde Original Article 22 September 2020 Pages: 2749 - 2760
An organic solvent-tolerant lipase of Streptomyces pratensis MV1 with the potential application for enzymatic improvement of n6/n3 ratio in polyunsaturated fatty acids from fenugreek seed oil Mahbobeh VahidiSomaye ImanparastMohammad Ali Faramarzi Original Article 17 September 2020 Pages: 2761 - 2772
Effect of cosolutes on the rheological and thermal properties of Tara gum aqueous solutions Renata Alves FernandesEdwin Elard Garcia-Rojas Original Article 21 September 2020 Pages: 2773 - 2782
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels Nahar SabikunAllah BakhshSeon-Tea Joo Original Article 19 September 2020 Pages: 2783 - 2791
Optimization of processing conditions for development of chicken meat incorporated whole wheat bread Pramila UmarawG. ChauhanAkhilesh K. Verma Original Article 18 September 2020 Pages: 2792 - 2805
The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method Emel OzEmre KabilMükerrem Kaya Original Article 22 November 2020 Pages: 2806 - 2814
Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods Aline Iamin GomideRita de Cássia dos Santos Navarro SilvaValéria Paula Rodrigues Minim Original Article 03 January 2021 Pages: 2815 - 2824
Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit Araya RanokPornchanok DissamalSeksan Mangkalanan Original Article 25 January 2021 Pages: 2825 - 2833
Development of yoghurt powder using microwave-assisted foam-mat drying Ayşe Nur Yüksel Original Article 21 February 2021 Pages: 2834 - 2841
Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks Ilona BłaszczykJan Iciek Short Communication Open access 20 January 2021 Pages: 2842 - 2846
Development of milk drink with whey fermented and acceptability by children and adolescents Sislene de Matos ReisGabriela da Rocha Lemos MendesIgor Viana Brandi Short Communication 23 March 2021 Pages: 2847 - 2852