| Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifolia |
30 |
| Essential Oils in Stored Product Insect Pest Control |
22 |
| The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality |
13 |
| Artificial Neural Network Modeling of Drying Kinetics and Color Changes of Ginkgo Biloba Seeds during Microwave Drying Process |
10 |
| Shape Effect on the Temperature Field during Microwave Heating Process |
10 |
| Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale |
9 |
| Effects of Nonthermal Plasma on Wheat Grains and Products |
9 |
| Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat |
9 |
| Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products |
8 |
| Combination of an E-Nose and an E-Tongue for Adulteration Detection of Minced Mutton Mixed with Pork |
8 |
| Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish |
8 |
| In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect |
7 |
| Effect of Alginate and Chitosan Edible Coating Enriched with Olive Leaves Extract on the Shelf Life of Sweet Cherries (Prunus avium L.) |
7 |
| Preparation and Characterization of Antioxidant Peptides from Carrot Seed Protein |
7 |
| Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum |
6 |
| Quality and Operations Management in Food Supply Chains: A Literature Review |
6 |
| Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels |
6 |
| Maize Grain Stored in Hermetic Bags: Effect of Moisture and Pest Infestation on Grain Quality |
6 |
| Prevalence and Antibiotic Resistance of Listeria monocytogenes Isolated from Ready-to-Eat Foods in Turkey |
6 |
| Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans |
6 |
| Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties |
5 |
| Functional Dehydrated Foods for Health Preservation |
5 |
| Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin |
5 |
| Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets |
5 |
| Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties |
5 |
| The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin |
5 |
| Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia |
5 |
| Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility |
5 |
| Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols |
5 |
| Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat |
5 |
| Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco |
5 |
| Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour |
5 |
| Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits |
5 |
| Comparative Metabolic Profiling of Lycium Fruits (Lycium barbarum and Lycium chinense) from Different Areas in China and from Nepal |
5 |
| Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability |
5 |
| Advanced Analytical Methods for Phenolics in Fruits |
5 |
| The Role of Microbial Aspartic Protease Enzyme in Food and Beverage Industries |
5 |
| Phytochemical Characterization, In Vitro Antioxidant Activity, and Quantitative Analysis by Micellar Electrokinetic Chromatography of Hawthorn (Crataegus pubescens) Fruit |
4 |
| Poly(lactic-co-glycolic acid) Nanoparticles Loaded with Callistemon citrinus Phenolics Exhibited Anticancer Properties against Three Breast Cancer Cell Lines |
4 |
| The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines |
4 |
| Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries |
4 |
| Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands |
4 |
| Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 |
4 |
| Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico |
4 |
| Reducing Phenolics Related to Bitterness in Table Olives |
4 |
| Quality of Commercial Coffees: Heavy Metal and Ash Contents |
4 |
| Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts |
4 |
| Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent |
4 |
| Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts |
4 |
| Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (&ITRubus fruticosus&IT) Residues cv. Tupy |
4 |
