Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review Aparna KumariAnil Kumar Chauhan Review Article 26 June 2021 Pages: 3319 - 3335
Young cereal grains as a new source of healthy and hypoallergenic foods: a review R. A. A. RanathungaP. Suwannaporn Review Article 26 October 2021 Pages: 3336 - 3348
Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation Laís BenvenuttiDébora Gonçalves BortoliniAline Alberti Original Article 21 November 2021 Pages: 3349 - 3358
The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt Ecem AkanOktay YerlikayaOzer Kinik Original Article 22 November 2021 Pages: 3359 - 3366
Analysis of the trend of volatile compounds by HS-SPME-GC-MS and the main factors affecting the formation of rancid odor during the oxidation process of infant nutrition package Liqin GeYuqin WuChunyan Zhu Original Article 29 November 2021 Pages: 3367 - 3378
Growth characteristic of probiotic in fermented coconut milk and the antibacterial properties against Streptococcus pyogenes Ching Enn HanJoo-Ann EweSiok Koon Yeo Original Article 30 November 2021 Pages: 3379 - 3386
Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C S. RemyaG. K. SivaramanC. N. Ravishankar Original Article 04 January 2022 Pages: 3387 - 3398
Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages Maria Olivia dos Santos OliveiraBianca Barros DiasGlêndara Aparecida de Souza Martins Original Article 18 January 2022 Pages: 3399 - 3407
Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk Gökhan AkarcaGamze Yildirim Original Article 30 November 2021 Pages: 3408 - 3418
In vitro assessment of histamine and lactate production by a multi-strain synbiotic Gerrit StuivenbergBrendan DaisleyGregor Reid Original Article Open access 02 December 2021 Pages: 3419 - 3427
Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil A. K. PandeyO. P. ChauhanA. D. Semwal Original Article 07 January 2022 Pages: 3428 - 3439
Combination of in situ iodization and Haloferax spp. bacteria enrichment in salt crystallization process NilawatiRameRustiana Yuliasni Original Article 02 December 2021 Pages: 3440 - 3447
Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology Neşe Yılmaz TuncelFatma KorkmazNecati Barış Tuncel Original Article 01 December 2021 Pages: 3448 - 3457
Effect of drying methods on nutritional constitutes of fermented grape residue Juliana A. PiresWinston P. C. GomesWanessa R. Melchert Original Article 03 December 2021 Pages: 3458 - 3463
Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region Asima ShahF. A. MasoodiBilal Ahmad Ashwar Original Article 10 February 2022 Pages: 3464 - 3473
Development of rice analogues fortified with iron, folic acid and Vitamin A Ambrish GanachariUdaykumar NidoniP. F. Mathad Original Article 11 January 2022 Pages: 3474 - 3481
Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality R. S. SowmyaG. SugrivU. S. Annapure Original Article 08 January 2022 Pages: 3482 - 3491
A novel technique for the preparation of curd (Dahi) by PVDF membrane-based strip Sweta Binod KumarMaheshawari J. BehereSoumya Haldar Original Article 27 January 2022 Pages: 3492 - 3501
Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties Ana Paula Olivares La MadridFernando VillalvaMargarita Armada Original Article 22 January 2022 Pages: 3502 - 3510
Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder Arshya SinghAparna KumariAnil Kumar Chauhan Original Article 18 January 2022 Pages: 3511 - 3521
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread Mohit AroraAshwin KumarAashitosh A. Inamdar Original Article 11 January 2022 Pages: 3522 - 3529
Aromatic and sensorial characterization of “Moscato pyments”: an innovative beverage Luisa Vivian SchwarzAngela Rossi MarconSergio Echeverrigaray Original Article 28 January 2022 Pages: 3530 - 3539
Investigation of carbonate addition on risk element concentrations in various teas Tugce Yalcin GorguluDeniz UygunozEmek Moroydor Derun Original Article 06 January 2022 Pages: 3540 - 3547
Electronic tongue as innovative instrument for detection of crocin concentration in saffron (Crocus sativus L.) Shekoufeh Yousefi-NejadKobra HeidarbeigiMahmoud Roushani Original Article 06 January 2022 Pages: 3548 - 3556
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state Xiao SunJinjie YouCasey M. Owens Original Article 14 January 2022 Pages: 3557 - 3566
Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15 Divyang SolankiAmar SakureSubrota Hati Original Article 14 January 2022 Pages: 3567 - 3577
Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil Carlos Artur Nascimento AlvesAline Camarão Telles BiasotoLucicléia Barros de Vasconcelos Original Article 17 January 2022 Pages: 3578 - 3590
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice Aayushi JainRahul MehraHarish Kumar Original Article 05 February 2022 Pages: 3591 - 3599
Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas Rohan H DeshpandeAshwin KumarAashitosh A Inamdar Original Article 11 February 2022 Pages: 3600 - 3608
Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization Okan LeventFerhat Yuksel Original Article 12 February 2022 Pages: 3609 - 3618
Glycemic carbohydrates, glycemic index, and glycemic load of commonly consumed South Indian breakfast foods Devindra ShakappaRakesh NaikPrasanthi Prabhakaran Sobhana Original Article 05 February 2022 Pages: 3619 - 3626
Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents José VergaraHeloisa Sant’Ana TeixeiraLucia Figueiredo Mourão Original Article 03 February 2022 Pages: 3627 - 3633
Application of supervised chemometric techniques and synchronized excitation-emission spectrofluorometric analysis for the verification of Maltese extra virgin olive oils Frederick LiaMarion Zammit-MangionClaude Farrugia Original Article 18 February 2022 Pages: 3634 - 3646
Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler (5 ± 1 °C) Olipriya BiswasP. KandasamySudip Kumar Das Original Article 27 February 2022 Pages: 3647 - 3658
Application of orange albedo fat replacer in chicken mortadella Caroline Zanon BellucoFernanda Jéssica MendonçaAdriana Lourenço Soares Original Article 17 February 2022 Pages: 3659 - 3668
Green tea catechin loaded niosomes: formulation and their characterization for food fortification Swarnalatha GadapaSurendra Nath BattulaMagdaline Eljeeva Emerald Original Article 15 March 2022 Pages: 3669 - 3682
Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits Rosemar Frigotto SagginNaimara Vieira do PradoAlexandre da Trindade Alfaro Original Article 04 March 2022 Pages: 3683 - 3692
Exploring smart phone based colorimetric technology for on-site quantitative determination of adulterant (neutralizer) in milk Vipin KumarR. S. AulakhA. Sharma Original Article 07 March 2022 Pages: 3693 - 3699
Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis) Osama S. F. KhalilHesham A. IsmailWael F. Elkot Original Article 24 February 2022 Pages: 3700 - 3710
Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens Yajun ZhouXue GuanLu Wang Original Article 01 March 2022 Pages: 3711 - 3722