The impacts of salt reduction strategies on technological characteristics of wheat bread: a review Mitra PashaeiLeila ZareAbdol-Samad Abedi Review Article 20 September 2021 Pages: 4141 - 4151
Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review L MeenaAnimesh Singh SengarC. K Sunil Review Article 08 October 2021 Pages: 4152 - 4164
Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour Abhishek GauravShubham Subrot PanigrahiSabyasachi Mishra Original Article 06 May 2022 Pages: 4165 - 4175
Possibility of using low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) to monitor frying oil degradation Mohamed Al-KhusaibiNasser Abdullah Al-HabsiMohammed Shafiur Rahman Original Article 13 June 2022 Pages: 4176 - 4186
Physicochemical properties of rice bran blended oil in deep frying by principal component analysis Man ZouYu ChenPan Gao Original Article 06 June 2022 Pages: 4187 - 4197
Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil Vaisali ChandrasekarSelva Sudha ArunachalamRegupathi Iyyaswami Original Article 04 June 2022 Pages: 4198 - 4209
Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract Sanjeev SharmaRanendra K. MajumdarNaresh K. Mehta Original Article 11 June 2022 Pages: 4210 - 4220
Hypobaric treatment augments the efficacy of 1-MCP in apple fruit Wasif Ur RahmanMajid S. HashmiWaqar Ali Original Article 31 May 2022 Pages: 4221 - 4229
Brown algae and barley-based anti-obesity food and its safety in C57BL6 mice Priya Prakash SharmaV. VanajakshiVallikannan Baskaran Original Article 15 June 2022 Pages: 4230 - 4243
Germination induced changes in bioactive compounds and nutritional components of millets Pushpa Chethan KumarS. AmuthaT. R. Rupa Original Article 13 June 2022 Pages: 4244 - 4252
In vitro gastrointestinal digestion studies on total phenols, flavonoids, anti-oxidant activity and vitamin C in freeze-dried vegetable powders Prakash Kumar NayakAnjelina SundarsinghRadha krishnan Kesavan Original Article 14 June 2022 Pages: 4253 - 4261
Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk Jodhani Keyur AshokbhaiBethsheba BasaiawmoitSubrota Hati Original Article 19 June 2022 Pages: 4262 - 4272
Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling Esther Chinelo OmahCynthia Oluchi EzeMumukom Maximus Anchang Original Article 09 July 2022 Pages: 4273 - 4287
Preparation of whey based savory beverage with enhanced bio-accessible zinc Vijay ShendeKaushik KhamruiShaik Abdul Hussain Original Article 20 August 2022 Pages: 4288 - 4296
Understanding the beneficial effect of using medium chain triglycerides in preparation of traditional puran poli Harsh B. JadhavUday S. Annapure Original Article 20 June 2022 Pages: 4297 - 4304
Quality evaluation of egg-free cake from soft tofu A. N. NwosuC. E. AzukaC. U. Onyia-Akaa Original Article 21 June 2022 Pages: 4305 - 4312
Resveratrol improves postharvest quality of tomato fruists by enhancing the antioxidant defense system and inhibiting ethylene biosynthesis Yaping LiXin YuFTingting Fan Original Article 23 June 2022 Pages: 4313 - 4321
Partial substitution of sugar by honey in a pumpkin-based jam: Impact on physicochemical, microbiological quality and sensory attributes during refrigerated storage Farida Benmeziane-DerradjiKheira TaguidaLynda Djermoune-Arkoub Original Article 20 June 2022 Pages: 4322 - 4331
Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions Anaí León MadrazoAlfredo Benjamín Fuentes OrtízMaira Rubi Segura Campos Original Article 20 June 2022 Pages: 4332 - 4340
3D Printed gelatin film with Garcinia atroviridis extract Kai Lin YapIanne KongLiew Phing Pui Original Article 18 June 2022 Pages: 4341 - 4351
Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet) Sourabh KumarAbhishek ChandraPalmei Gaibimei Original Article 27 June 2022 Pages: 4352 - 4361
Study on functional improvement of freeze–thaw egg yolk pellet by enzymatic hydrolysis Yujie SuJingle GaoYanjun Yang Original Article 27 June 2022 Pages: 4362 - 4369
Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat Pawitchaya PodchongPatraporn InbumrungSopark Sonwai Original Article 06 July 2022 Pages: 4370 - 4379
Physicochemical and sensory properties of malt beverage containing sugar beet saponins Ali Hosseini MotlaghAli NasirpourJavad Keramat Original Article 23 June 2022 Pages: 4380 - 4389
Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry Rejaul Hoque BeparyD. D. WadikarG. K. Sharma Original Article 11 July 2022 Pages: 4390 - 4404
Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch Di WuHong MaXiaozhi Tang Original Article 01 July 2022 Pages: 4405 - 4414
The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather Muhamad KurniadiNur Her Riyadi ParnantoAndri Frediansyah Original Article 05 July 2022 Pages: 4415 - 4426
Revisiting lycopene extraction: Caprylic acid-based emulsion for the highest recovery Kubra KhadizatulSamar ElshamyMarcos A. Neves Original Article 18 June 2022 Pages: 4427 - 4435
The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.) Krisztina TakácsErika E. SzabóÉva Gelencsér Original Article Open access 29 June 2022 Pages: 4436 - 4445
Design and development of low cost sesame dehuller and its process standardization Devanand GojiyaVanraj Gohil Original Article 21 June 2022 Pages: 4446 - 4456
Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition Xiao SunClay J. MaynardYan Dong Original Article 21 June 2022 Pages: 4457 - 4465
Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate Ange Didier D. KouassiKoumba M. KonéTagro S. Guehi Original Article 20 June 2022 Pages: 4466 - 4478
An expedient ion chromatography based method for high‐throughput analysis of phytic acid in groundnut kernels Aman VermaSushmita SinghA. L. Singh Original Article 25 June 2022 Pages: 4479 - 4486
Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography Xiao LiJing-Nan RenSi-Yi Pan Original Article 24 June 2022 Pages: 4487 - 4498
Near infrared spectroscopy for the pre-cure freezing discrimination of Montanera Iberian dry-cured lomito Lucía LeónAlberto OrtizDavid Tejerina Original Article 23 June 2022 Pages: 4499 - 4509
Herbal tea with bacoside loaded saponins: formulation and characterization for food fortification from Bacopa monnieri L Pavitra G. HegdeGayatree R. JadejaParmeshwar L. Saran Original Article 28 June 2022 Pages: 4510 - 4519
Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis Thais S. MilessiLaiane A. LopesRaquel L. C. Giordano Original Article 24 June 2022 Pages: 4520 - 4529
Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva Oluwatofunmi SanniCatriona M. LakemondOfir Benjamin Original Article Open access 26 June 2022 Pages: 4530 - 4541
Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel Mandeep KaurVinod Kumar ModiHarish Kumar Sharma Original Article 25 June 2022 Pages: 4542 - 4552
Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants Paola Di MatteoMartina BortolamiRita Petrucci Original Article Open access 26 June 2022 Pages: 4553 - 4562