Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review Fakhar IslamFarhan SaeedMoses Ojukwu REVIEW ARTICLE 23 May 2023 Pages: 609 - 620
Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review Kamar NasrallahSanaa KhaledMaha Krayem REVIEW ARTICLE 24 May 2023 Pages: 621 - 630
Graphene-based functional electrochemical sensors for the detection of chlorpyrifos in water and food samples: a review Pitchurajan Krishna PerumalChiu-wen ChenCheng-Di Dong Review Article 03 June 2023 Pages: 631 - 641
Natural food flavours: a healthier alternative for bakery industry—a review Nidhi SinghM. L. Sudha REVIEW ARTICLE 16 July 2023 Pages: 642 - 650
Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics Yunying ZhangYupeng LiangXiaoming Bao ORIGINAL ARTICLE 26 October 2023 Pages: 651 - 674
Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction Yashi SrivastavaBarinderjit SinghAnil Dutt Semwal ORIGINAL ARTICLE 01 November 2023 Pages: 675 - 687
Soymilk stability increase using polyphenols microcapsules Mariana LarrauriClaudia M. AsensioValeria Nepote ORIGINAL ARTICLE 20 October 2023 Pages: 688 - 696
A new approach to snack production: sourdough corn flakes with low glycemic index Hümeyra Çetin-Babaoğlu ORIGINAL ARTICLE 28 October 2023 Pages: 697 - 705
Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels Chandrakant Genu DalbhagatA. NithyaHari Niwas Mishra ORIGINAL ARTICLE 08 November 2023 Pages: 706 - 716
Bioactive compounds and antioxidant activity during ripening of Malpighia glabra fruits S. V. ShreelakshmiN. ChaitrashreeP. Giridhar ORIGINAL ARTICLE 31 October 2023 Pages: 717 - 726
Valorization of baobab seeds (Adansonia digitata) as a coffee-like beverage: evaluation of roasting time on bioactive compounds Etivaldo MarcolinoDiogo SalavarriaJoão Dias ORIGINAL ARTICLE Open access 09 December 2023 Pages: 727 - 733
Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese Tugba KilicGulcan Koyuncu ORIGINAL ARTICLE 28 October 2023 Pages: 734 - 742
Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger Talita Maira Goss MilaniAna Carolina Conti Original Article 26 October 2023 Pages: 743 - 752
Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study Ahmadullah ZahirEmal NaseriMuzahir Hussain ORIGINAL ARTICLE 03 November 2023 Pages: 753 - 769
Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice Sakshi SharmaAnil Dutt SemwalDadasaheb Wadikar ORIGINAL ARTICLE 05 November 2023 Pages: 770 - 781
Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis María Carolina Betancur-D´AmbrosioCarmen Elena Pérez-CerveraRicardo Andrade-Pizarro ORIGINAL ARTICLE Open access 16 November 2023 Pages: 782 - 789
Transformation of phenolic acids during radical neutralization Małgorzata Olszowy-TomczykRafał Typek ORIGINAL ARTICLE Open access 07 November 2023 Pages: 790 - 797
Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk B. RajunaikMagdaline Eljeeva Emerald FranklinN. Laxmana Naik ORIGINAL ARTICLE 15 November 2023 Pages: 798 - 811