Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics Ángel David Camargo-HerreraCamila Bernal-CastroConsuelo Díaz-Moreno Review Article 03 August 2022 Pages: 2297 - 2308
Bioactive metabolites in functional and fermented foods and their role as immunity booster and anti-viral innate mechanisms Kontham Kulangara VarshaVivek NarisettyParameswaran Binod Review Article 24 June 2022 Pages: 2309 - 2318
Per- and polyfluoroalkyl substances (PFASs) in consumable species and food products Fernando G. TorresGabriel E. De-la-Torre Review Article 28 July 2022 Pages: 2319 - 2336
Effects of corn drying and storage conditions on flour, starch, feed, and ethanol production: a review Newiton da Silva TimmPaulo Carteri CoradiLázaro da Costa Corrêa Cañizares Review Article 17 July 2022 Pages: 2337 - 2349
Application of artificial intelligence to corelate food formulations to disease risk prediction: a comprehensive review Mayura D. TapkireVanishri Arun Review Article 18 July 2022 Pages: 2350 - 2357
Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips Ernest AkwagiobeMaurice EkpenyongSylvester Antai Original Article 03 May 2023 Pages: 2358 - 2369
Effect of popping and malting processing techniques on physiochemical, antinutrients and antioxidant properties of millets flour Harsimranjeet KaurHarpreet Kaur OberoiRuchika Bhardwaj Original Article 18 June 2023 Pages: 2370 - 2384
Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati M. A. KhanK. ChiraviA. D. Semwal ORIGINAL ARTICLE 16 May 2023 Pages: 2385 - 2392
Physicochemical characteristics and shelf-life stability of soya bean oil-based shortening Mulugojjam Gobie BelachewKelbessa Urga Badhadha Original Article 11 May 2023 Pages: 2393 - 2400
Simultaneous reuse and treatment of sugar-sweetened beverage wastes for citric acid production Sabrina MoresLuciana Porto de Souza VandenbergheCarlos Ricardo Soccol Original Article 31 May 2023 Pages: 2401 - 2407
Incorporating oregano (Origanum vulgare L.) Essential oil onto whey protein concentrate based edible film towards sustainable active packaging Athul SajimonAthulya Sunil EdakkadanM. Ramya ORIGINAL ARTICLE 20 May 2023 Pages: 2408 - 2422
Antioxidant potential of coffee husks in fresh pork sausage Adriana Araya-MoriceYorleny Araya-QuesadaLaura Arroyo ORIGINAL ARTICLE 24 May 2023 Pages: 2423 - 2432
The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG Busra Nur GundoganCemalettin SaricobanKubra Unal ORIGINAL ARTICLE 31 May 2023 Pages: 2433 - 2443
Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey Fabio Ribeiro dos SantosBruno Ricardo de Castro Leite JuniorAlline Artigiani Lima Tribst ORIGINAL ARTICLE 25 May 2023 Pages: 2444 - 2453
Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system Yuzhen WangYu ChenFengjun Wang ORIGINAL ARTICLE 16 June 2023 Pages: 2454 - 2467
Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams Xueli WeiHong ZhangYanlan Bi ORIGINAL ARTICLE 30 May 2023 Pages: 2468 - 2476
Biogenic silver nanoparticles and cinnamaldehyde as an effective sanitizer for fresh sweet grape tomatoes Andreia Farias Pereira BatistaLuana Carolina Martins RosaJane Martha Graton Mikcha ORIGINAL ARTICLE 30 May 2023 Pages: 2477 - 2485
Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization Kamini ThakurSwati KapoorSanjeev Kumar Tyagi ORIGINAL ARTICLE 07 June 2023 Pages: 2486 - 2496
Colour descriptors for plant-based milk alternatives discrimination Blanka TobolkováJán Durec Short Communication 05 June 2023 Pages: 2497 - 2501