| The structural characteristics of starches and their functional properties |
21 |
| Green technologies for the extraction of bioactive compounds in fruits and vegetables |
18 |
| A review on health benefits of kombucha nutritional compounds and metabolites |
16 |
| Nutritional and bioactive compounds in dried tomato processing waste |
11 |
| A review on the use of hormones in fish farming: Analytical methods to determine their residues |
11 |
| Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies |
10 |
| Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple |
9 |
| Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment |
9 |
| Citrus pectin films enriched with thinned young apple polyphenols for potential use as bio-based active packaging |
8 |
| Physicochemical and antioxidant properties of gelatin-based films containing oily tomato extract (Solanum lycopersicum L.) |
8 |
| Advances in meat spoilage detection: A short focus on rapid methods and technologies |
7 |
| Purification and concentration of cheese whey proteins through aqueous two phase extraction |
7 |
| Application for novel electrochemical screening of antioxidant potential and phytochemicals in Cornus mas extracts |
7 |
| Preparation of astaxanthin-loaded liposomes: characterization, storage stability and antioxidant activity |
7 |
| Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance |
7 |
| Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters |
7 |
| Potential anti-inflammatory and lipase inhibitory peptides generated by in vitro gastrointestinal hydrolysis of heat treated millet grains |
7 |
| Development of a peroxide biodetector for a direct detection of biofilms produced by catalase-positive bacteria on food-contact surfaces |
6 |
| Optimization of total phenolic contents, antioxidant, and in-vitro xanthine oxidase inhibitory activity of sunflower head |
6 |
| Physicochemical properties of catechin/beta-cyclodextrin inclusion complex obtained via co-precipitation |
6 |
| Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage |
6 |
| Second-derivative laser-induced fluorescence spectroscopy combined with chemometrics for authentication of the adulteration of camellia oil |
6 |
| Properties of nisin incorporated ZrO2/poly (vinyl alcohol)-wheat gluten antimicrobial barrier films |
6 |
| Chemical compositions and antioxidant capacity of by-products generated during the apricot kernels processing |
5 |
| Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages |
5 |
| Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging |
5 |
| Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil |
5 |
| Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production |
5 |
| Isolation and characterization of a microorganism that produces biosurfactants in corn steep water |
5 |
| Production of flour film from waste flour during noodle production and its application for preservation of fresh strawberries |
5 |
| The effect of apple cultivars and yeast strains on selected quality parameters and antioxidant activity of fermented apple beverages |
5 |
| Ultrasonic-assisted extraction and antioxidant capacities of flavonoids from Camellia fascicularis leaves |
4 |
| Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.) |
4 |
| Monitoring of fungal biomass changed by Rhizopus oryzae in relation to amino acid and essential fatty acids profile in soybean meal, wheat and rice |
4 |
| Phenolic profiles, antioxidant and antimutagenic activities of Solanum lycopersicum var. cerasiforme accessions from Mexico |
4 |
| Ocimum tenuiflorum seeds and Salvia hispanica seeds: mineral and amino acid composition, physical properties, and use in gluten-free bread |
4 |
| Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil |
4 |
| Effect of traditional dehydration processing of pepper jalapeno rayado (Capsicum annuum) on secondary metabolites with antioxidant activity |
4 |
| Multivariate statistical analysis of the quality of apple juice to integrate and simplify juice industrial production technologies |
4 |
| Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction |
4 |
| Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology |
4 |
| Effects of ultrasonic treatment on the molecular weight and anti-inflammatory activity of oxidized konjac glucomannan |
4 |
| Development and optimization of biodegradable fish gelatin composite film added with buriti oil |
4 |
| Antimicrobial compounds produced by Weissella confusa Cys2-2 strain inhibit Gram-negative bacteria growth |
4 |
| Low-dosage antibiotic intake can disturb gut microbiota in mice |
4 |
| Development and characterization of the gummy-supplements, enriched with probiotics and prebiotics |
4 |
| Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans |
4 |
| Quality assessment of yogurt enriched with different types of fibers |
4 |
| Antioxidant capacity, polyphenol content and contribution to dietary intake of 52 fruits sold in Spain |
4 |
| Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pate: Effect on quality and safety |
4 |
