1. Application of artificial neural network for the quality-based classification of spray-dried rhubarb juice powders

   • K. Przybył
   • J. Gawałek
   • K. Koszela

   Review Article Open access 30 May 2020 Pages: 809 - 819

   

2. Functional foods and their impact on health

   • Musthafa Mohamed Essa
   • Muhammed Bishir
   • M. Walid Qoronfleh

   Review Article 08 July 2021 Pages: 820 - 834

   

3. Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times

   • H. Mahrus
   • Lalu Zulkifli
   • Prapti Sedijani

   Original Article Open access 22 April 2020 Pages: 835 - 844

   

4. Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder

   • P. Poojitha
   • K. A. Athmaselvi

   Original Article 07 August 2020 Pages: 845 - 855

   

5. Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil

   • Mohammad Ali Abbasi
   • Shokoufe Ghazanfari
   • Hassan Ahmadi Gavlighi

   Original Article 12 October 2020 Pages: 856 - 867

   

6. Optimization of spray drying process of Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder using nondigestible maltodextrin by response surface methodology (RSM)

   • Ju-Hui Kim
   • Jang H. Kim
   • Jong-Bang Eun

   Original Article 03 January 2021 Pages: 868 - 878

   

7. Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder (Amorphophallus paeoniifolius)

   • K. S. Srikanth
   • Vijay Singh Sharanagat
   • Ashutosh Tripathy

   Original Article 28 February 2021 Pages: 879 - 888

   

8. Chitosan coated skim milk-alginate microspheres for better survival of probiotics during gastrointestinal transit

   • V. Padhmavathi
   • R. Shruthy
   • R. Preetha

   Original Article 21 June 2021 Pages: 889 - 895

   

9. Synbiotic microencapsulation of Lactobacillus brevis and Lactobacillus delbrueckii subsp. lactis using oats/oats brans as prebiotic for enhanced storage stability

   • R. E. Kalpa
   • V. Sreejit
   • G. Nagamaniammai

   Original Article 19 August 2021 Pages: 896 - 905

   

10. Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation

    • B. Swetha Lavanya
    • V. Sreejit
    • R. Preetha

    Original Article 07 September 2021 Pages: 906 - 915

    

11. Freeze dried probiotic carrot juice powder for better storage stability of probiotic

    • Dwivedi Rishabh
    • Ajith Athira
    • G. Nagamaniammai

    Original Article 06 September 2021 Pages: 916 - 924

    

12. Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions

    • Anupama Bose
    • Paramita Bhattacharjee

    Original Article 16 February 2022 Pages: 925 - 937

    

13. Enhanced antimicrobial and antioxidant properties of Nano chitosan and pectin based biodegradable active packaging films incorporated with fennel (Foeniculum vulgare) essential oil and potato (Solanum tuberosum) peel extracts

    • Ameya S. Sadadekar
    • Ramesh Shruthy
    • G. Nagamaniammai

    Original Article 16 February 2022 Pages: 938 - 946

    

14. Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology

    • G. Karun
    • Aryasree Sukumar
    • R. Preetha

    Original Article 05 March 2022 Pages: 947 - 957

    

15. Anti-inflammatory effects of fish bone fermented using Monascus purpureus in LPS-induced RAW264.7 cells by regulating NF-κB pathway

    • Ya-Ting Chen
    • Shu-Jen Chen
    • Shu-Ling Hsieh

    Original Article 12 March 2022 Pages: 958 - 965

    

16. Development of novel green methods for preparation of lead-free preserved pidan (duck egg)

    • Chih-Yao Hou
    • Chia-Min Lin
    • Ping-Hsiu Huang

    Original Article 15 March 2022 Pages: 966 - 974

    

17. Sustainable utilization of Citrus limetta peel for obtaining pectin and its application in cookies as a fat replacer

    • Poonam Sharma
    • Khwaja Osama
    • Kaiser Younis

    Original Article 13 April 2022 Pages: 975 - 986

    

18. Oxidative stability of lutein on exposure to varied extrinsic factors

    • Ishani Bhat
    • Nimmy Mol Jose
    • Bangera Sheshappa Mamatha

    Original Article 15 April 2022 Pages: 987 - 995

    

19. Shelf life prediction of dried garlic powder under accelerated storage conditions

    • Sudarshanna Kar
    • P. P. Sutar

    Original Article 11 April 2022 Pages: 996 - 1005

    

20. Development and shelf life stability of new products for Pacific saury (Cololabis saira)

    • Chao-Chin Huang
    • Chih-Yao Hou
    • Chia-Min Lin

    Original Article 15 April 2022 Pages: 1006 - 1014

    

21. Resveratrol butyrate esters inhibit lipid biosynthesis in 3T3-L1 cells by AMP-activated protein kinase phosphorylation

    • Ming-Kuei Shih
    • Shu-Ling Hsieh
    • Chih-Yao Hou

    Original Article 04 April 2022 Pages: 1015 - 1025

    

22. Efficient production of bacterial cellulose based composites using zein protein extracted from corn gluten meal

    • Manoj Kumar
    • Vinod Kumar
    • Saurabh Saran

    Original Article 12 May 2022 Pages: 1026 - 1035

    

23. Lemon fermented products prevent obesity in high-fat diet-fed rats by modulating lipid metabolism and gut microbiota

    • Chih-Chung Wu
    • Yu-Wen Huang
    • Shu-Ling Hsieh

    Original Article 13 April 2022 Pages: 1036 - 1044

    

24. Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds

    • Min Yang
    • Chih-Yao Hou
    • Chang-Wei Hsieh

    Original Article 18 April 2022 Pages: 1045 - 1053

    

25. Improved production of bacterial cellulose by Komagataeibacter europaeus employing fruit extract as carbon source

    • Yi Sheng Tseng
    • Anil Kumar Patel
    • Reeta Rani Singhania

    Original Article 20 July 2022 Pages: 1054 - 1064

    

26. A comparative study on comprehensive nutritional profiling of indigenous non-bio-fortified and bio-fortified varieties and bio-fortified hybrids of pearl millets

    • Mrinal Samtiya
    • Gauri A. Chandratre
    • Ashwani Kumar

    Original Article 16 April 2022 Pages: 1065 - 1076

    

27. Effect of polyvinyl acetate (PVAc) based coating on quality characteristics of capsicum during storage

    • Ajay V. Chinchkar
    • Anurag Singh
    • Narashans Alok Sagar

    Original Article 27 April 2022 Pages: 1077 - 1087

    

28. Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste

    • Susanta Pradhan
    • Muhil Raj Prabhakar
    • Balasubramanian Paramasivan

    Original Article 28 June 2022 Pages: 1088 - 1096

    

29. Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities

    • Thi Ngoc Thu Tran
    • Thi Minh Hanh Truong
    • Pau Loke Show

    Original Article 27 July 2022 Pages: 1097 - 1106

    

30. Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder

    • Safreena Kabeer
    • Nagamaniammai Govindarajan
    • M. Walid Qoronfleh

    Original Article 17 June 2022 Pages: 1107 - 1116

    

31. Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM

    • Aryasree Sukumar
    • P. Gurumoorthi
    • K. A. Athmaselvi

    Original Article 22 November 2022 Pages: 1117 - 1124

    

32. Probiotic with gluten reduction property and its encapsulation in synbiotic aloe vera gel-alginate capsules with banana powder as prebiotic

    • K. Anagha
    • V. Sreejit
    • R. Preetha

    ORIGINAL ARTICLE 07 December 2022 Pages: 1125 - 1135

    

33. Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt

    • Hossein Jooyandeh
    • Sara Momenzadeh
    • Hassan Barzegar

    ORIGINAL ARTICLE 20 January 2023 Pages: 1136 - 1143

    

34. Effect of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich bean powders

    • Li Tao
    • Jingyi Wang
    • Lei Yu

    ORIGINAL ARTICLE 21 January 2023 Pages: 1144 - 1152

    

35. Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin

    • Marcia Quequezana Bedregal
    • Elizabeth Medrano de Jara
    • Luis Miranda Zanardi

    ORIGINAL ARTICLE 28 January 2023 Pages: 1153 - 1162

    

36. Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread

    • Jingjing Li
    • Shuai Hu
    • Yong Wu

    Original Article 27 January 2023 Pages: 1163 - 1174

    

37. Combined antidiabetic potential of camel milk yogurt with Cinnamomum verum and Stevia rebaudiana by using rodent modelling

    • Aneela Hameed
    • Farheen Ishtiaq
    • Muhammad Junaid Anwar

    ORIGINAL ARTICLE 06 February 2023 Pages: 1175 - 1184

38. Development and validation of HS-SPME-GCMS/MS method for quantification of 2-acetyl-1-pyrroline in rice cultivars

    • Totan Adak
    • Arabinda Mahanty
    • Mridul Chakraborti

    ORIGINAL ARTICLE 03 February 2023 Pages: 1185 - 1194

    

39. Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate

    • Deepak Kumar
    • Ayon Tarafdar
    • Prarabdh C. Badgujar

    Short Communication 16 April 2022 Pages: 1195 - 1201

    

40. Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree

    • Shubham Rohilla
    • Jinku Bora
    • Charu Lata Mahanta

    SHORT COMMUNICATION 06 February 2023 Pages: 1202 - 1208