Present and pioneer methods of early detection of food borne pathogens G. VidyadharaniH. K. Vijaya BhavadharaniShobana Sugumar Review Article 20 May 2021 Pages: 2087 - 2107
Mayonnaise main ingredients influence on its structure as an emulsion Musarreza TaslikhNeda Mollakhalili-MeybodiAmir M. Mortazavian Review Article 28 May 2021 Pages: 2108 - 2116
Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour Fulgencio Vilcanqui-PérezGuadalupe Chaquilla-QuilcaYeni Ventura-Saldivar Original Article 26 August 2021 Pages: 2117 - 2126
Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material Vijay Kumar Reddy SurasaniC. V. RajuSagar Joshi Original Article 22 August 2021 Pages: 2127 - 2140
Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility Deep Narayan YadavNisar Ahmad MirHarinder Singh Oberoi Original Article 03 August 2021 Pages: 2141 - 2149
Occurrence of multiple drug-resistant Shiga toxigenic Escherichia coli in raw milk samples collected from retail outlets in South India Jomy JosephSudha Kalyanikutty Original article 23 August 2021 Pages: 2150 - 2159
Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt Anna Garczewska-MurzynMichał SmoczyńskiKatarzyna Kiełczewska Original Article Open access 12 August 2021 Pages: 2160 - 2167
Water activity relations of spoilage fungi associated with smoke-dried catfish (Clarias gariepinus) sold in some open markets in Nigeria Ayodeji A. FasuanBola Akin-ObasolaBorisade Omotoso Abiodun Original Article 11 August 2021 Pages: 2168 - 2176
Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit α-amylase, α-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat Arpita DasJ. NaveenV. Baskaran Original Article 25 August 2021 Pages: 2177 - 2188
Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread Rebecca Olajumoke OloniyoOlufunmilayo Sade OmobaOlugbenga Olufemi Awolu Original Article 09 September 2021 Pages: 2189 - 2199
Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread Shakirah AzeezChiemela Enyinnaya ChinmaAudu Yohanna Original Article 18 August 2021 Pages: 2200 - 2208
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment Hataichanok KantrongSupakchon KlongdeeWorapol Pengpinit Original Article 16 August 2021 Pages: 2209 - 2219
Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics Smruthi RaoK. Ashwath KumarD. Indrani Original Article 18 August 2021 Pages: 2220 - 2230
Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins Mrunal D. BarbhaiT. V. HymavathiSudha Rani Voliveru Original Article 16 August 2021 Pages: 2231 - 2242
Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology Selin Babacan CevikKevser KahramanLutfiye Ekici Original Article 25 August 2021 Pages: 2243 - 2254
Improved cholesterol depletion with enhanced astaxanthin and polyunsaturated fatty acids of lipid from Pacific white shrimp cephalothorax using prior ethanolic separation of polar lipid and β-Cyclodextrin Navaneethan RajuThanasak Sae-leawSoottawat Benjakul Original Article 23 September 2021 Pages: 2255 - 2262
Upscale fermenter design for lactic acid production from cheese whey permeate focusing on impeller selection and energy optimization Maneesh Kumar MediboyinaNicholas M. HoldenFionnuala Murphy Original Article Open access 25 August 2021 Pages: 2263 - 2273
Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations Dajana VukićBranimir PavlićZoran Zeković Original Article 19 August 2021 Pages: 2274 - 2283
High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology Gabriela PolmannGabriela Barbosa RossiMaria Manuela Camino Feltes Original article 08 September 2021 Pages: 2284 - 2294
Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity Gauravkumar PanchalAmar SakureSubrota Hati Original Article 22 August 2021 Pages: 2295 - 2305
Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut Yifei DongLiangzi SunSongyi Lin Original Article 26 August 2021 Pages: 2306 - 2317
Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage Mohit KumarRekhaShalini Arora Original Article 24 August 2021 Pages: 2318 - 2327
Comparative biological analyses on kenger and kenger coffee as novel functional food products Sevgi GeziciNazim Sekeroglu Original Article 09 September 2021 Pages: 2328 - 2338
Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae Yurong YangHaiyan ZhongTao Yang Original Article 24 August 2021 Pages: 2339 - 2350
Fortification of ready–to–eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory properties Manas Ranjan SahooAparna KunaMadhumita Dasgupta Original Article 12 September 2021 Pages: 2351 - 2360
Antioxidant and anti-proliferative activity of free, conjugates and bound phenolic compounds from tomato and industrial tomato by-product Xiomara Patricia Perea-DomínguezJosé Alberto Mendoza-EspinozaMaribel Valdez-Morales Original Article 03 November 2021 Pages: 2361 - 2369
Design, development and performance evaluation of rotary onion grader R. D. BisenP. H. BakaneS. R. Sakkalkar Original Article 21 September 2021 Pages: 2370 - 2380
Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion Xinyu ZhaiHuanping AoDifeng Ren Original Article 16 September 2021 Pages: 2381 - 2391
Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon Ayşe Gunes-BayirMehmet Gültekin BilginAgnes Dadak Original Article Open access 03 October 2021 Pages: 2392 - 2401
Development and performance evaluation of hand-operated mango seed decorticator Parv NayakKalpana RayaguruSanjaya Kumar Dash Original Article 02 September 2021 Pages: 2402 - 2409
Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti Namrata A. GiriB. K. Sakhale Original Article 05 September 2021 Pages: 2410 - 2419
Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate Sumito KurataReiko KurodaFumiyasu Komaki Original Article Open access 24 September 2021 Pages: 2420 - 2428
Correction to: Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate Sumito KurataReiko KurodaFumiyasu Komaki Correction Open access 30 November 2021 Pages: 2429 - 2429
Osmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterization Robina RaiPoonam RaniPunyadarshini Punam Tripathy Original Article 12 October 2021 Pages: 2430 - 2447
Development and evaluation of onion bulb descaler for removal and collection of surface dry peel A. E. KateD. A. PawarK. Gorepatti Original Article 21 September 2021 Pages: 2448 - 2459
Occurrence and exposure assessment of Aflatoxin M1 in milk and milk products in India Deeksha HattimareSanjay ShakyaAtul Kumar Original Article 20 September 2021 Pages: 2460 - 2468
Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant Dilek Say Original Article 22 September 2021 Pages: 2469 - 2478
Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes Naseer Ahmad BhatIdrees Ahmed WaniAdil Gani Original Article 30 September 2021 Pages: 2479 - 2491
Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach Haniyeh Rasouli Pirouzian Original Article 23 September 2021 Pages: 2492 - 2500
Prediction of storage time in different seafood based on color values with artificial neural network modeling İsmail Yüksel Genç Original Article 29 September 2021 Pages: 2501 - 2509
Assessing organophosphorus and carbamate pesticides in maize samples using MIP extraction and PSI-MS analyzes Carla FreitasLucas S. MachadoBoniek G. Vaz Short Communication 04 May 2022 Pages: 2510 - 2515