| Non-thermal technologies and its current and future application in the food industry: a review |
44 |
| Gluten-free bakery and pasta products: prevalence and quality improvement |
20 |
| Identification of antioxidant and anti-inflammatory peptides obtained by simulated gastrointestinal digestion of three edible insects species (Gryllodes sigillatus, Tenebrio molitor, Schistocerca gragaria) |
19 |
| Food waste as a source of value-added chemicals and materials: abiorefinery perspective |
17 |
| Valorisation of grape pomace: an approach that is increasingly reaching its maturity - a review |
17 |
| Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during invitro-simulated gastrointestinal digestion |
16 |
| Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review |
16 |
| Inhibition of the in vitro activities of alpha-amylase, alpha-glucosidase and pancreatic lipase by yellow field pea (Pisum sativum L.) protein hydrolysates |
15 |
| Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation) |
14 |
| Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages |
14 |
| Comparison of chemical profile and antioxidant properties of the brown algae |
14 |
| Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking |
12 |
| Valorisation of grape pomace (cv. Muscat) for development of functional cookies |
12 |
| Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate |
12 |
| Effects of l-lysine/l-arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages |
11 |
| Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace |
11 |
| Food uses of pineapple waste and by-products: a review |
11 |
| The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks |
11 |
| Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis, P.ostreatus, P.pulmonarius and P.tuber-regium |
10 |
| Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction |
10 |
| Effects of infrared radiation drying and heat pump drying combined with tempering on the quality of long-grain paddy rice |
10 |
| Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice |
10 |
| Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta |
10 |
| Identification of antioxidant peptides derived from egg-white protein and its protective effects on H2O2-induced cell damage |
10 |
| Effects of ozone treatment on pesticide residues in food: a review |
10 |
| Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments |
10 |
| Use of berry pomace to replace flour, fat or sugar in cakes |
10 |
| Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form |
10 |
| Meat protein based bioactive peptides and their potential functional activity: a review |
10 |
| Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters |
10 |
| Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review |
10 |
| Coconut husk extract: antibacterial properties and its application for shelf-life extension of Asian sea bass slices |
10 |
| Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage |
10 |
| Intestinal absorption of small peptides: a review |
9 |
| Syrah grape skin valorisation using ultrasound-assisted extraction: Phenolic compounds recovery, antioxidant capacity and phenolic profile |
9 |
| Effect of invitro-simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells |
9 |
| Azorean macroalgae (Petalonia binghamiae, Halopteris scoparia and Osmundea pinnatifida) bioprospection: a study of fatty acid profiles and bioactivity |
9 |
| Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch-containing food products |
9 |
| Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins |
9 |
| The use of selected hydrocolloids to enhance cooking quality and hardness of zero-salt noodles |
9 |
| Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses |
9 |
| Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality |
9 |
| Evaluation of various Bacillus coagulans isolates for the production of high purity L-lactic acid using defatted rice bran hydrolysates |
9 |
| Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics |
9 |
| Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review |
9 |
| Structural characterisation and immunomodulatory effects of polysaccharides isolated from Dendrobium aphyllum |
8 |
| Effects of colorant concentration and natural colour' or sodium content' claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces |
8 |
| Isolation and identification of two major acylated anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) by UPLC-QTOF-MS/MS and NMR |
8 |
| Green recovery of phenolic compounds from rice byproduct (rice bran) using glycerol based on viscosity, conductivity and density |
8 |
| Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour |
8 |
