1. Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction list

   • Danielle Cunha de Souza Pereira
   • Flávia dos Santos Gomes
   • Lourdes Maria Corrêa Cabral

   Review Article 21 January 2022 Pages: 429 - 440

   

2. A concise review on oil extraction methods, nutritional and therapeutic role of coconut products

   • P. M. Divya
   • B. S. Roopa
   • Prema Balannara

   Review Article 02 March 2022 Pages: 441 - 452

   

3. Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust

   • Sriloy Dey
   • Chandan Maurya
   • Wenchao Zhou

   Original Article 22 December 2022 Pages: 453 - 463

   

4. Isolation, characterization, and utilization of wheat bran protein fraction for food application

   • Adgunkar Neha Uttam
   • Shweta Padte
   • Sourav Kumar

   Original Article 28 December 2022 Pages: 464 - 473

   

5. Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation

   • Mustafa Durmus
   • Yilmaz Ucar
   • Zafer Ceylan

   ORIGINAL ARTICLE 27 November 2022 Pages: 474 - 483

   

6. Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres

   • A. G. D. M. Ampitiya
   • S. T. Gonapinuwala
   • M. D. S. T. de Croos

   Original Article 09 December 2022 Pages: 484 - 493

   

7. Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid

   • Wyller Max Ferreira da Silva
   • Dianini Hüttner Kringel
   • Alvaro Renato Guerra Dias

   ORIGINAL ARTICLE 22 December 2022 Pages: 494 - 503

   

8. Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India

   • Birendra K. Mishra
   • Sujit Das
   • Subrota Hati

   ORIGINAL ARTICLE 29 November 2022 Pages: 504 - 516

   

9. Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage

   • Tasneem M. M. A. El gabali
   • Osman A. M. Jadain
   • Ibtisam E. M. El Zubeir

   Original Article 02 December 2022 Pages: 517 - 527

   

10. Studies on effect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar)

    • S. G. Walde
    • Shivangi Verma
    • B. N. Mishra

    ORIGINAL ARTICLE 24 December 2022 Pages: 528 - 537

    

11. Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety

    • Graciete de Souza Silva
    • Clívia Danúbia Pinho da Costa Castro
    • Haíssa Roberta Cardarelli

    Original Article 12 December 2022 Pages: 538 - 548

    

12. Potential application of modified date powder by microwave radiation, ultrasonication and chemical pretreatments as coffee substitute: its biochemical properties and consumer preferences

    • Abdollah Hematian Sourki
    • Roya Roozitalab
    • Askar Ghani

    ORIGINAL ARTICLE 14 December 2022 Pages: 549 - 561

    

13. Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil

    • Huihui Zhang
    • Pan Gao
    • Xingguo Wang

    ORIGINAL ARTICLE 30 November 2022 Pages: 562 - 571

    

14. Effects of roasting on alkylpyrazin compounds and properties of cocoa powder

    • Narmela Asefi
    • Samaneh Ebrahimzadegan
    • Seiied Sadegh Seiiedlou-Heris

    ORIGINAL ARTICLE 19 December 2022 Pages: 572 - 580

    

15. Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin

    • Michely Bião Quichaba
    • Thaysa Fernandes Moya Moreira
    • Fernanda Vitória Leimann

    ORIGINAL ARTICLE 07 December 2022 Pages: 581 - 589

    

16. Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste

    • Raid Ibrahem El-Metwally
    • Reham Kamal El-Menawy
    • Magdy Mohamed Ismail

    ORIGINAL ARTICLE Open access 07 December 2022 Pages: 590 - 599

17. An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties

    • Dushyant Chaudhary
    • C. T. Suresh
    • Shamim Hossain

    Original Article 14 December 2022 Pages: 600 - 608

    

18. Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components

    • Mostafa Ali
    • Harshadrai Rawel
    • Michael Hellwig

    ORIGINAL ARTICLE Open access 14 December 2022 Pages: 609 - 620

    

19. Quality index method developed for raw anglerfish (Lophius piscatorius) stored in ice

    • Luca Maria Pennisi
    • Ambra Rita Di Rosa
    • Filippo Giarratana

    Original Article 02 December 2022 Pages: 621 - 629

    

20. Prevalence of macrolide–lincosamide–streptogramin resistant lactic acid bacteria isolated from food samples

    • M. Ashwini
    • Mousumi Ray
    • Prakash M. Halami

    ORIGINAL ARTICLE 06 December 2022 Pages: 630 - 642

    

21. Understanding the variations in dielectric properties of mustard (Brassica nigra L.) and argemone (Argemone mexicana) oil blends at different temperatures

    • Anjali Sudhakar
    • Subir Kumar Chakraborty
    • Adinath Kate

    Original Article 03 December 2022 Pages: 643 - 653

    

22. Migration of silver nanoparticles from plastic materials, with antimicrobial action, destined for food contact

    • Fabio Silvestre Bazilio
    • Lisia Maria Gobbo dos Santos
    • Shirley de Mello Pereira Abrantes

    ORIGINAL ARTICLE 14 December 2022 Pages: 654 - 665

    

23. Estimated daily intake of epichlorohydrin and certain heavy metals of bagged and loose black teas

    • Suheir M. F. Nour
    • Amany M. M. El-Desoky
    • Khaled A. Osman

    ORIGINAL ARTICLE Open access 06 December 2022 Pages: 666 - 678

    

24. Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems

    • Nastaran Khodaei
    • Marika Houde
    • Salwa Karboune

    ORIGINAL ARTICLE 09 December 2022 Pages: 679 - 691

    

25. The effect of pH on the rheological and physical properties of analogue pizza cheese

    • Hala M. Ali
    • Jamal A. O. Ahmed
    • Ibtisam E. M. El Zubeir

    ORIGINAL ARTICLE 02 December 2022 Pages: 692 - 700

    

26. Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures

    • Amal Bakr Shori
    • Ohoud Shami Al-sulbi

    ORIGINAL ARTICLE 08 December 2022 Pages: 701 - 709

    

27. The effects of Shirazi thyme (Zataria multiflora) oil nanoemulsion on the quality of shrimp (Litopenaeus vannamei) during refrigerated storage

    • Fatemeh Rezaei
    • Saeid Hosseinzadeh
    • Seyed Shahram Shekarforoush

    ORIGINAL ARTICLE 21 December 2022 Pages: 710 - 719

    

28. Effect of milk fat and its main fatty acids on oxidation and glycation level of milk

    • Xin Zhao
    • Haixia Yan
    • Ling Liu

    ORIGINAL ARTICLE 26 December 2022 Pages: 720 - 731

    

29. Physicochemical and functional properties of egg white peptide powders under different storage conditions

    • Yali Yu
    • Shiyao Guan
    • Feng Gao

    ORIGINAL ARTICLE 09 January 2023 Pages: 732 - 741

    

30. Food grade nanoemulsion development to control food spoilage microorganisms on bread surface

    • Yosra Ben-Fadhel
    • Melinda Aragones
    • Monique Lacroix

    ORIGINAL ARTICLE 28 December 2022 Pages: 742 - 751

    

31. The use of cold plasma technology in solving the mold problem in Kashar cheese

    • Gökhan Akarca
    • Azize Atik
    • Ayşe Janseli Denizkara

    ORIGINAL ARTICLE 02 January 2023 Pages: 752 - 760

    

32. Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice

    • Zichen Wang
    • Kai Chen
    • Jingming Li

    ORIGINAL ARTICLE 17 January 2023 Pages: 761 - 771

    

33. Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products

    • Rituparna Banerjee
    • Naveena B Maheswarappa
    • Debasish Bhattacharyya

    Original Article 06 January 2023 Pages: 772 - 782

    

34. Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities

    • Luciana Ribeiro da Silva Lima
    • Millena Cristina Barros Santos
    • Mariana Simões Larraz Ferreira

    Original Article 13 January 2023 Pages: 783 - 796

    

35. Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus

    • Viviane Sobreira Lima
    • Davi Rocha Bernardes de Oliveira
    • Jane Sélia dos Reis Coimbra

    ORIGINAL ARTICLE 13 January 2023 Pages: 797 - 808