Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction list Danielle Cunha de Souza PereiraFlávia dos Santos GomesLourdes Maria Corrêa Cabral Review Article 21 January 2022 Pages: 429 - 440
A concise review on oil extraction methods, nutritional and therapeutic role of coconut products P. M. DivyaB. S. RoopaPrema Balannara Review Article 02 March 2022 Pages: 441 - 452
Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust Sriloy DeyChandan MauryaWenchao Zhou Original Article 22 December 2022 Pages: 453 - 463
Isolation, characterization, and utilization of wheat bran protein fraction for food application Adgunkar Neha UttamShweta PadteSourav Kumar Original Article 28 December 2022 Pages: 464 - 473
Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation Mustafa DurmusYilmaz UcarZafer Ceylan ORIGINAL ARTICLE 27 November 2022 Pages: 474 - 483
Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres A. G. D. M. AmpitiyaS. T. GonapinuwalaM. D. S. T. de Croos Original Article 09 December 2022 Pages: 484 - 493
Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid Wyller Max Ferreira da SilvaDianini Hüttner KringelAlvaro Renato Guerra Dias ORIGINAL ARTICLE 22 December 2022 Pages: 494 - 503
Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India Birendra K. MishraSujit DasSubrota Hati ORIGINAL ARTICLE 29 November 2022 Pages: 504 - 516
Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage Tasneem M. M. A. El gabaliOsman A. M. JadainIbtisam E. M. El Zubeir Original Article 02 December 2022 Pages: 517 - 527
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. WaldeShivangi VermaB. N. Mishra ORIGINAL ARTICLE 24 December 2022 Pages: 528 - 537
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety Graciete de Souza SilvaClívia Danúbia Pinho da Costa CastroHaíssa Roberta Cardarelli Original Article 12 December 2022 Pages: 538 - 548
Potential application of modified date powder by microwave radiation, ultrasonication and chemical pretreatments as coffee substitute: its biochemical properties and consumer preferences Abdollah Hematian SourkiRoya RoozitalabAskar Ghani ORIGINAL ARTICLE 14 December 2022 Pages: 549 - 561
Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil Huihui ZhangPan GaoXingguo Wang ORIGINAL ARTICLE 30 November 2022 Pages: 562 - 571
Effects of roasting on alkylpyrazin compounds and properties of cocoa powder Narmela AsefiSamaneh EbrahimzadeganSeiied Sadegh Seiiedlou-Heris ORIGINAL ARTICLE 19 December 2022 Pages: 572 - 580
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin Michely Bião QuichabaThaysa Fernandes Moya MoreiraFernanda Vitória Leimann ORIGINAL ARTICLE 07 December 2022 Pages: 581 - 589
Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste Raid Ibrahem El-MetwallyReham Kamal El-MenawyMagdy Mohamed Ismail ORIGINAL ARTICLE Open access 07 December 2022 Pages: 590 - 599
An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties Dushyant ChaudharyC. T. SureshShamim Hossain Original Article 14 December 2022 Pages: 600 - 608
Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components Mostafa AliHarshadrai RawelMichael Hellwig ORIGINAL ARTICLE Open access 14 December 2022 Pages: 609 - 620
Quality index method developed for raw anglerfish (Lophius piscatorius) stored in ice Luca Maria PennisiAmbra Rita Di RosaFilippo Giarratana Original Article 02 December 2022 Pages: 621 - 629
Prevalence of macrolide–lincosamide–streptogramin resistant lactic acid bacteria isolated from food samples M. AshwiniMousumi RayPrakash M. Halami ORIGINAL ARTICLE 06 December 2022 Pages: 630 - 642
Understanding the variations in dielectric properties of mustard (Brassica nigra L.) and argemone (Argemone mexicana) oil blends at different temperatures Anjali SudhakarSubir Kumar ChakrabortyAdinath Kate Original Article 03 December 2022 Pages: 643 - 653
Migration of silver nanoparticles from plastic materials, with antimicrobial action, destined for food contact Fabio Silvestre BazilioLisia Maria Gobbo dos SantosShirley de Mello Pereira Abrantes ORIGINAL ARTICLE 14 December 2022 Pages: 654 - 665
Estimated daily intake of epichlorohydrin and certain heavy metals of bagged and loose black teas Suheir M. F. NourAmany M. M. El-DesokyKhaled A. Osman ORIGINAL ARTICLE Open access 06 December 2022 Pages: 666 - 678
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 KhodaeiMarika HoudeSalwa Karboune ORIGINAL ARTICLE 09 December 2022 Pages: 679 - 691
The effect of pH on the rheological and physical properties of analogue pizza cheese Hala M. AliJamal A. O. AhmedIbtisam E. M. El Zubeir ORIGINAL ARTICLE 02 December 2022 Pages: 692 - 700
Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures Amal Bakr ShoriOhoud Shami Al-sulbi ORIGINAL ARTICLE 08 December 2022 Pages: 701 - 709
The effects of Shirazi thyme (Zataria multiflora) oil nanoemulsion on the quality of shrimp (Litopenaeus vannamei) during refrigerated storage Fatemeh RezaeiSaeid HosseinzadehSeyed Shahram Shekarforoush ORIGINAL ARTICLE 21 December 2022 Pages: 710 - 719
Effect of milk fat and its main fatty acids on oxidation and glycation level of milk Xin ZhaoHaixia YanLing Liu ORIGINAL ARTICLE 26 December 2022 Pages: 720 - 731
Physicochemical and functional properties of egg white peptide powders under different storage conditions Yali YuShiyao GuanFeng Gao ORIGINAL ARTICLE 09 January 2023 Pages: 732 - 741
Food grade nanoemulsion development to control food spoilage microorganisms on bread surface Yosra Ben-FadhelMelinda AragonesMonique Lacroix ORIGINAL ARTICLE 28 December 2022 Pages: 742 - 751
The use of cold plasma technology in solving the mold problem in Kashar cheese Gökhan AkarcaAzize AtikAyşe Janseli Denizkara ORIGINAL ARTICLE 02 January 2023 Pages: 752 - 760
Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice Zichen WangKai ChenJingming Li ORIGINAL ARTICLE 17 January 2023 Pages: 761 - 771
Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products Rituparna BanerjeeNaveena B MaheswarappaDebasish Bhattacharyya Original Article 06 January 2023 Pages: 772 - 782
Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities Luciana Ribeiro da Silva LimaMillena Cristina Barros SantosMariana Simões Larraz Ferreira Original Article 13 January 2023 Pages: 783 - 796
Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus Viviane Sobreira LimaDavi Rocha Bernardes de OliveiraJane Sélia dos Reis Coimbra ORIGINAL ARTICLE 13 January 2023 Pages: 797 - 808