Trends in packaging material for food products: historical background, current scenario, and future prospects M. K. VermaS. ShakyaM. V. R. Rao Review Article 16 January 2021 Pages: 4069 - 4082
Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A Priscila BrigideLarissa Catelli Rocha TorresNeuza Maria Brunoro Costa Review Article 02 February 2021 Pages: 4083 - 4090
Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus Tingting SongZuofa ZhangWeiming Cai Original Article Open access 11 November 2020 Pages: 4091 - 4101
Reducing time in detection of Listeria monocytogenes from food by MALDI-TOF mass spectrometry Seda Karasu-YalcinNursel Soylemez-MilliKubra Eryasar-Orer Original Article 23 October 2020 Pages: 4102 - 4109
Effects of Curculigo pilosa supplementation on antioxidant and antidiabetic activities of yam flour Kayode O. KarigidiCharles O. Olaiya Original Article 03 November 2020 Pages: 4110 - 4117
Application of chemometric tools in the development and sensory evaluation of gluten-free cracknel biscuits with the addition of chia seeds and turmeric powder Mirian S. LaczkowskiMichel R. BaquetaPatrícia Valderrama Original Article 03 January 2021 Pages: 4118 - 4126
Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup Davood MirzaeiAhmad Pedram NiaMahdi Jalali Original Article 04 November 2020 Pages: 4127 - 4138
Physicochemical, antioxidant and FTIR-ATR spectroscopy evaluation of Kashmiri honeys as food quality traceability and Himalayan brand Tariq Ahmad GanaieF. A. MasoodiSajad Mohd Wani Original Article 02 January 2021 Pages: 4139 - 4148
Application of E-nose technique to predict sugarcane syrup quality based on purity and refined sugar percentage Hassan Zaki DizajiAbdullah AdibzadehNahid Aghili Nategh Original Article 04 November 2020 Pages: 4149 - 4156
Structural and physicochemical properties of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation Jianyi WangXiangfu JiangYi Zhang Original Article 03 November 2020 Pages: 4157 - 4166
Quality of honeys from different botanical origins Maria Cecília Evangelista Vasconcelos SchiassiVanessa Rios de SouzaFabiana Queiroz Original Article 06 November 2020 Pages: 4167 - 4177
Inhibitory effect of Malaysian coastal plants on banana (Musa acuminata colla “Lakatan”), ginger (Zingiber officinale Roscoe) and sweet potato (Ipomoea batatas) polyphenol oxidase Win Yee LimYi Wei ChengChen Wai Wong Original Article 02 November 2020 Pages: 4178 - 4184
Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics Mohsen MohammadiLeila NouriAmir M. Mortazavian Original Article 03 January 2021 Pages: 4185 - 4193
Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis Carlos Eduardo De Farias SilvaRosana Correia VieiraOsvaldir Pereira Taranto Original Article 26 November 2020 Pages: 4194 - 4204
Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic Saber AmiriReza Rezaei MokarramMohammad Alizadeh Original Article 20 November 2020 Pages: 1 - 12
Co-precipitation of anthocyanin in PHBV by the SEDS technique Gean P. S. AguiarCamila Dal MagroJ. Vladimir Oliveira Original Article 22 November 2020 Pages: 4217 - 4224
Potential of microalgae as source of health-beneficial bioactive components in produced eggs M. JiruM. Stranska-ZachariasovaJ. Hajslova Original Article 03 January 2021 Pages: 1 - 10
Application of wool keratin: an anti-ultraviolet wall material in spray drying Wenhua YangZhihua Shan Original Article 08 January 2021 Pages: 4235 - 4244
Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars Natalia MikołajczakMałgorzata Tańska Original Article Open access 27 November 2020 Pages: 4245 - 4251
Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour A. F. MonnetM. H. JeuffroyC. Michon Original Article 22 November 2020 Pages: 4252 - 4262
Making salty cucumbers and honeyed apples by applying the sonochemical method Belal Abu SalhaNina PerkasAharon Gedanken Original Article 02 January 2021 Pages: 4263 - 4269
Improvement in vitamin B12 status of Wistar rats by supplementing the diet with Chlorella vulgaris biomass C. K. MadhubalajiV. RashmiR. Sarada Original Article 25 November 2020 Pages: 4270 - 4281
Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations Serap BerktasMustafa Cam Original Article 22 November 2020 Pages: 4282 - 4293
The effects of zinc oxide nanoparticles on the physical, mechanical and antimicrobial properties of chicken skin gelatin/tapioca starch composite films in food packaging S. W. LeeN. S. SaidN. M. Sarbon Original Article 19 November 2020 Pages: 4294 - 4302
Conditions of enzyme-assisted extraction to increase the recovery of flavanone aglycones from pectin waste Paula de Paula Menezes BarbosaAmanda Roggia RuviaroGabriela Alves Macedo Original Article 23 November 2020 Pages: 4303 - 4312
Application of the nutrient profile model in the development of food bars with functional potential Carla Martino BemfeitoEduardo Valério de Barros Vilas BoasJoão de Deus Souza Carneiro Original Article 20 November 2020 Pages: 4313 - 4322
Influence of Maillard reaction conditions and solvent extraction on the surface activity and foaming characteristics of black cumin protein concentrates Özgenur CoşkunAhmet Furkan Çağlarİbrahim Gülseren Original Article 19 November 2020 Pages: 4323 - 4332
Influence of the packaging material and storage temperature on the shelf life of garlic powder Bogala MadhuV. D. MudgalP. S. Champawat Original Article 02 January 2021 Pages: 4333 - 4343
Functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from Nemipterus species A. Brita NicyP. VelayuthamR. Jeya Shakila Original Article 21 November 2020 Pages: 4344 - 4348
Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysates from visceral waste of Labeo rohita Upasana MohantyRanendra K. MajumdarJanmejay Parhi Original Article 25 November 2020 Pages: 4349 - 4358
Comparative effect of dietary Morinda lucida leaf and Butylated hydroxyanisole (BHA) on carcass traits, meat quality, and oxidative stability of broiler chickens Kazeem D. Adeyemi Original Article 03 January 2021 Pages: 4359 - 4369
Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process Hamid-Reza AlizadehHamid MortezapourMohammad Balvardi Original Article 27 November 2020 Pages: 4370 - 4381
Evaluation of the in vitro and in vivo antioxidant potentials of food grade Phycocyanin Madhunika AgrawalSeema BansalKanwaljit Chopra Original Article 04 January 2021 Pages: 4382 - 4390
Composition, functional and nutritional quality of marama (Tylosema esculentum) storage root Adedola S. AdeboyeNaushad M. Emmambux Original Article 23 November 2020 Pages: 4391 - 4402
Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth Raul Cremonezi PivaMaria Helena VerdanClaudia Andrea Lima Cardoso Original Article 03 January 2021 Pages: 4403 - 4410
Underutilized finger millet crop for starch extraction, characterization, and utilization in the development of flexible thin film Naina GautamSangeeta GargShashikant Yadav Original Article 24 November 2020 Pages: 4411 - 4419
Detection and quantification of palmolein and palm kernel oil added as adulterant in coconut oil based on triacylglycerol profile Akhil Chandrakanth KomaramEnti AnjaneyuluSanjit Kanjilal Original Article 02 January 2021 Pages: 4420 - 4428
Comparison of filtering models for milk substitutes Cecilia HodúrNikolett Szpisják-GulyásSándor Beszédes Original Article 05 January 2021 Pages: 4429 - 4436
Indian goose berry fortified, anti-oxidant rich bael (Aegle marmelos) fermented beverage Neelima GargSanjay KumarPreeti Yadav Short Communication 11 May 2021 Pages: 4437 - 4441
Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics Shubhendra SinghAbhishek Dutt TripathiArun Kumar Gupta Short Communication 14 May 2021 Pages: 4442 - 4449