Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs Ali KozluNujamee NgasakulDiana Karina Baigts-Allende Review Article Open access 04 March 2024 Pages: 1253 - 1267
Food authentication and adulteration control based on metrics data of foods and chemometrics Ioannis Konstantinos Karabagias Review Article 18 February 2024 Pages: 1269 - 1283
An updated on applications and future perspectives for the valorization of purslane (Portulaca oleracea): a comprehensive review and bibliometric analysis Tiago Linhares Cruz Tabosa BarrosoJoana de Barros AlexandreCaroline Peixoto Bastos Review Article 04 March 2024 Pages: 1285 - 1306
Phenolic compounds profiles of different barley varieties under the action of nanocomposite complex bacterial preparation Azogran in conditions of abiotic stress Iryna SkorochodUlziijargal ErdenetsogtMaxim Kharkhota Original Paper 01 February 2024 Pages: 1307 - 1325
Harmony in the vineyard: exploring the eco-chemical interplay of Bozcaada Çavuşu (Vitis vinifera L.) grape cultivar and pollinator varieties on some phytochemicals Ozkan Kaya Original Paper 07 February 2024 Pages: 1327 - 1339
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial Marion RatersRenate StrohmaierFrank Heckel Original Paper 15 February 2024 Pages: 1341 - 1351
Convolutional neural network-support vector machine-based approach for identification of wheat hybrids Mesut Ersin SonmezKadir SabanciNevzat Aydin Original Paper Open access 15 February 2024 Pages: 1353 - 1362
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking ZuoBing XiaoTianYin ShenJianCai Zhu Original Paper 17 February 2024 Pages: 1363 - 1378
Hybrid convolutional neural network and multilayer perceptron vision transformer model for wheat species classification task: E-ResMLP+ Emrah Dönmez Original Paper Open access 20 February 2024 Pages: 1379 - 1388
Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine Huacheng WangMengdi PengHua Yang Original Paper 21 February 2024 Pages: 1389 - 1400
Extraction, purification, and investigation of the antibacterial potential of lysozyme isolated from the latex of Calotropis procera Sakthivel MuthuVenkateshbabu GopalLakshmanan Govindan Original Paper Open access 21 February 2024 Pages: 1401 - 1416
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder Júlia d’Almeida FrancisquiniCarolina Neves CunhaItalo Tuler Perrone Original Paper 22 February 2024 Pages: 1417 - 1431
Classification of hazelnut varieties based on bigtransfer deep learning model Emrah DönmezSerhat KılıçarslanAykut Diker Original Paper Open access 27 February 2024 Pages: 1433 - 1442
Leaf mineral profiling and its correlation with oil physicochemical traits from four olive (Olea europaea L.) cultivars grown in Morocco as affected by olive ripening stages Jamila GagourMohamed IbourkiSaid Gharby Original Paper Open access 28 February 2024 Pages: 1443 - 1456
The impact of germination and thermal treatments on bioactive compounds of quinoa (Chenopodium quinoa Willd.) seeds Lucie DostalíkováPetra Hlásná ČepkováIva Viehmannová Original Paper Open access 01 March 2024 Pages: 1457 - 1471
Physicochemical properties and ellagic acid accumulation in Tenebrio molitor larvae fed with pomegranate peel-enriched media Zehra Gulsunoglu-KonuskanSezer Dag Original Paper Open access 08 March 2024 Pages: 1473 - 1483
Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis Kaijun XieLi ZhouYan Xu Original Paper 08 March 2024 Pages: 1485 - 1498
Decrease of cholesterol content in cereal products containing animal-based components Lukáš KolaričMichaela LaukováPeter Šimko Original Paper Open access 11 March 2024 Pages: 1499 - 1512
A deep ensemble learning method for cherry classification Kiyas Kayaalp Original Paper Open access 11 March 2024 Pages: 1513 - 1528
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche Jaqueline de Almeida CelestinoMaria Esther SadÍtalo Tuler Perrone Original Paper 14 March 2024 Pages: 1529 - 1536