| Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques |
34 |
| Effect of novel technologies on polyphenols during food processing |
27 |
| Potential application of essential oils as antimicrobial preservatives in cheese |
26 |
| Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts |
26 |
| Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging |
24 |
| Physical properties of 3D printed baking dough as affected by different compositions |
24 |
| Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation |
23 |
| Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours |
23 |
| Validation of coffee by-products as novel food ingredients |
22 |
| Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry |
22 |
| Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction |
20 |
| Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices |
17 |
| Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil |
17 |
| Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties |
17 |
| Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi) |
16 |
| Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks |
16 |
| Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins |
16 |
| The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments |
15 |
| Physicochemical and functional properties of high pressure-treated isolated pea protein |
15 |
| Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses |
15 |
| Iron bioavailability from food fortification to precision nutrition. A review |
15 |
| Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges |
14 |
| 3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate |
14 |
| Nanoencapsulated Thymus capitatus essential oil as natural preservative |
14 |
| Radio-frequency treatment for stabilization of wheat germ: Dielectric properties and heating uniformity |
13 |
| Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems - A review |
13 |
| Plasma activated water and airborne ultrasound treatments for enhanced germination and growth of soybean |
13 |
| A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers |
13 |
| Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying |
13 |
| Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products |
13 |
| Preservation of sweet cherry by isochoric (constant volume) freezing |
13 |
| Voltage spike and electroconvective vortices generation during electrodialysis under pulsed electric field: Impact on demineralization process efficiency and energy consumption |
13 |
| Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum |
13 |
| Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions |
13 |
| Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high beta-glucosidase activity |
13 |
| Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices |
12 |
| Atmospheric-pressure plasma treated water for seed germination and seedling growth of mung bean and its sterilization effect on mung bean sprouts |
12 |
| Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties |
12 |
| Effect of high pressure processing on the safety, shelf life and quality of raw milk |
12 |
| Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour |
12 |
| Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice |
12 |
| Non-thermal plasma for elimination of pesticide residues in mango |
12 |
| A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris |
12 |
| Effects of non-thermal plasmas on seed-borne Diaporthe/Phomopsis complex and germination parameters of soybean seeds |
11 |
| Characteristics of fermented seasoning sauces using Tenebrio molitor larvae |
11 |
| Microencapsulation of zataria essential oil in agar, alginate and carrageenan |
11 |
| Properties of 3D printed dough and optimization of printing parameters |
11 |
| Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.) |
11 |
| Ohmic accelerated steam distillation of essential oil from lavender in comparison with conventional steam distillation |
11 |
| Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins |
11 |
