Harmful compounds of soy milk: characterization and reduction strategies Neda Mollakhalili-MeybodiMasoumeh ArabLeila Zare Review Article 23 August 2021 Pages: 3723 - 3732
Maltooligosaccharide forming amylases and their applications in food and pharma industry Vidhya K. ShindeKoteswara Rao Vamkudoth Review Article 27 September 2021 Pages: 3733 - 3744
Anti-diabetic and anti-cancer related health food properties of selected Sri Lankan traditional rice based porridges Nadini ThusharaPrashantha MalawiarachchiPahan I. Godakumbura Original Article 26 January 2022 Pages: 3745 - 3753
Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium Fatemeh HemmatiAzam AbbasiSeyed Mohammad Mazloomi Original Article 25 February 2022 Pages: 3754 - 3764
Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum Lihua ZhangMengmeng ZhaWei Zong Original Article 21 January 2022 Pages: 3765 - 3774
Growth and survival of Bifidobacterium breve and Bifidobacterium longum in various sugar systems with fructooligosaccharide supplementation Priyanka ParhiKeang Peng SongWee Sim Choo Original Article Open access 20 January 2022 Pages: 3775 - 3786
A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage Srivastava YashiSunil K GhoshAnil D Semwal Original Article 06 March 2022 Pages: 3787 - 3793
Formulation of plant-based food and characterisation of the nutritional composition: A case study on soy-moringa beverage Victor V. MataburaLeonard M. P. Rweyemamu Original Article 06 March 2022 Pages: 3794 - 3805
Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp Nkarthe Guerra AraújoIdiana Macêdo BarbosaHaíssa Roberta Cardarelli Original Article 24 February 2022 Pages: 3806 - 3818
Production of synbiotic Doogh enriched with Plantago psyllium mucilage Soroush Soltani ArabshahiMarjaneh Sedaghati Original Article 05 March 2022 Pages: 3819 - 3826
Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity Prashant SahniSavita SharmaHanuman Bobade Original Article 02 March 2022 Pages: 3827 - 3835
Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour Emine NakilcioğluSemih Ötleş Original Article 10 March 2022 Pages: 3836 - 3847
A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders Seyedeh Zeinab AsadiMohammad Ali KhanSadaf Zaidi Original Article 06 March 2022 Pages: 3848 - 3856
Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins Laura Patricia Martínez-PadillaFloover Steven Hernández-RojasPablo Juliano Original Article 05 March 2022 Pages: 3857 - 3866
Utilization and characterization of flaxseed oil in ultrasonically emulsified mango beverage Gargi GhoshalSukhwant SinghRajan Sharma Original Article 11 March 2022 Pages: 3867 - 3880
Pre milling debranning of wheat with a commercial system to improve flour quality Ricardo Barroso LopesElieser Salman PosnerIvo Mottin Demiate Original Article 07 March 2022 Pages: 3881 - 3887
Synbiotic microencapsulation of Enterococcus faecium Rp1: a potential probiotic isolated from ragi porridge with antiproliferative property against colon carcinoma cell line Govindarajan AshwanandhiniRaveendran ReshmaR. Preetha Original Article 06 April 2022 Pages: 3888 - 3894
Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius Romy Gleyse Chagas BarrosUbatã Corrêa PereiraNarendra Narain Original Article 29 March 2022 Pages: 3895 - 3907
Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-product Kasidate ChantakunSoottawat Benjakul Original Article 25 April 2022 Pages: 3908 - 3917
Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing Digambar KavitakeMangesh V. SuryavanshiPrathapkumar Halady Shetty Original Article 10 April 2022 Pages: 3918 - 3927
Investigation of effect of cold plasma on microbial load and physicochemical properties of ready-to-eat sliced chicken sausage Fatemeh ZeraatpishehFarideh Tabatabaei YazdiFakhri Shahidi Original Article 08 June 2022 Pages: 3928 - 3937
Phenotypic diversity of nutritional quality attributes and chilling injury symptoms in four early peach [Prunus persica (L.) Batsch] cultivars grown in west central Tunisia Walid AbidiRawaa Akrimi Original Article 05 April 2022 Pages: 3938 - 3950
Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life Duried AlwazeerNur Özkan Original Article 24 June 2022 Pages: 3951 - 3964
Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce Willias Fabio Silva PereiraTatiana De Oliveira LemosAna Lúcia Fernandes Pereira Original Article 29 April 2022 Pages: 3965 - 3975
Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C) Keya PatiSupratim ChowdhurySwarnadyuti Nath Original Article 04 May 2022 Pages: 3976 - 3988
Mathematical modelling and characterization of drying of pre-treated sweet corn (Zea mays L.) kernels Navneet KumarKachhadiya SagarNeeraj Seth Original Article 01 April 2022 Pages: 3989 - 3996
Exploring the potential of paper-based analytical sensors for tea geographical origin authentication Michael Pérez-RodríguezMaría del Pilar Cañizares-Macías Original Article 10 April 2022 Pages: 3997 - 4004
Cadmium exposure in population: alcoholic beverage consumption and health risk assessment Olcay Kaplan InceMuharrem InceAli Onal Original Article 01 April 2022 Pages: 4005 - 4015
Dipeptidyl peptidase-4 (DPP-4) inhibitory activity and glucagon-like peptide (GLP-1) secretion in arsenically safe pigmented red rice (Oryza sativa L.) and its product Duyi SamyorDanielle CalderwoodSankar C. Deka Original Article 11 April 2022 Pages: 4016 - 4024
Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods Qi LuShaohua WangLu Li Original Article 13 April 2022 Pages: 4025 - 4036
Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage Jie ChenChen-Hai-Yue YuanVassilios Raikos Original Article 13 April 2022 Pages: 4037 - 4044
Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying Fabián M. GaiborDaliannis RodríguezAlicia Casariego Original Article 16 April 2022 Pages: 4045 - 4055
Characteristics and qualities of edible bird's nest beverage as affected by thermal pasteurization and sterilization Kasidate ChantakunSoottawat Benjakul Original Article 04 May 2022 Pages: 4056 - 4066
Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage Ali Samet BabaoğluTudi AiniwaerMustafa Karakaya Original Article 11 April 2022 Pages: 4067 - 4074
The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth Alexander D. MeldrumGülhan ÜnlüHelen Joyner Original Article Open access 10 May 2022 Pages: 4075 - 4084
Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage Abdollah Ehtesham NiaShirin TaghipourSara Siahmansour Original Article 10 May 2022 Pages: 4085 - 4096
Development and validation of a GC-MS method for analysis of Dithiocarbamate Fungicide residues in the Spices Cardamom (Elettaria cardamomom) and black pepper (Piper nigrum) Ramesh Babu NatarajanJoby Thomas KakkaseryBinumol Thankan Original Article 13 May 2022 Pages: 4097 - 4107
Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry Jia-Nan ChenHao-Ting HanYou-Lin Xue Original Article 06 May 2022 Pages: 4108 - 4121
Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology Sarika KunnathBindu JaganathVenkateshwarlu Gudipati Original Article 30 April 2022 Pages: 4122 - 4133
Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference Chaoyu ZhaiBailey SchillingMahesh N. Nair Short Communication 16 August 2022 Pages: 4134 - 4140