| How well do plant based alternatives fare nutritionally compared to cow's milk? |
36 |
| Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties |
22 |
| Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification |
21 |
| Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract |
17 |
| Production, application and health effects of banana pulp and peel flour in the food industry |
16 |
| Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables |
15 |
| The modulatory effect of polyphenols from green tea, oolong tea and black tea on human intestinal microbiota in vitro |
14 |
| Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea |
12 |
| Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties |
12 |
| Qualitative and quantitative analysis of flavonoids from 12 species of Korean mulberry leaves |
12 |
| Composite edible films and coatings from food-grade biopolymers |
11 |
| Bioactivities of phytochemicals present in tomato |
11 |
| Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material |
11 |
| Valorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box-Behnken design |
10 |
| Encapsulation and pigmenting potential of betalains of pitaya (Stenocereus pruinosus) fruit |
10 |
| Chemical composition and antimicrobial activities of volatile oil extracted from Chrysanthemum morifolium Ramat. |
10 |
| Co-production of functional exopolysaccharides and lactic acid by Lactobacillus kefiranofaciens originated from fermented milk, kefir |
10 |
| Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei) |
10 |
| Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 A degrees C by low-field nuclear magnetic resonance (LF NMR H-1) |
10 |
| A critical review of analytical methods for determination of curcuminoids in turmeric |
10 |
| Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice |
10 |
| Action of multi-enzyme complex on protein extraction to obtain a protein concentrate from okara |
10 |
| Physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of okra (Abelmoschus esculentus) fruit at different maturation stages |
9 |
| Antioxidant and antimicrobial activity of bioactive prodigiosin produces from Serratia marcescens using agricultural waste as a substrate |
9 |
| Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness |
9 |
| Novel, energy efficient and green cloud point extraction: technology and applications in food processing |
9 |
| Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability |
9 |
| Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times |
9 |
| Synthesis, characterization and cellular mineral absorption of nanoemulsions of Rhododendron arboreum flower extracts stabilized with gum arabic |
9 |
| Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides |
9 |
| Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp |
9 |
| In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms |
9 |
| Synthesis and functional properties of gelatin/CA-starch composite film: excellent food packaging material |
8 |
| Use of ultrasound for dehydration of mangoes (Mangifera indica L.): kinetic modeling of ultrasound-assisted osmotic dehydration and convective air-drying |
8 |
| A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in food system |
8 |
| Edible films developed from carboxylic acid cross-linked sesame protein isolate: barrier, mechanical, thermal, crystalline and morphological properties |
8 |
| Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms |
8 |
| Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Zingiber officinale Roscoe) |
8 |
| Non-destructive and rapid evaluation of aflatoxins in brown rice by using near-infrared and mid-infrared spectroscopic techniques |
8 |
| Antiglycation and antioxidant activities of mogroside extract from Siraitia grosvenorii (Swingle) fruits |
8 |
| Effect of exogenous gamma-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage |
8 |
| Bioactivities of Nizamuddinia zanardinii sulfated polysaccharides extracted by enzyme, ultrasound and enzyme-ultrasound methods |
8 |
| The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages |
8 |
| The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose (Cistus creticus) |
8 |
| Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities |
8 |
| Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water |
8 |
| Oats as a matrix of choice for developing fermented functional beverages |
8 |
| An overview of paper and paper based food packaging materials: health safety and environmental concerns |
7 |
| Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying |
7 |
| Study of antioxidant activity during the malting and brewing process |
7 |
