| Strategies to improve the functionality of probiotics in supplements and foods |
52 |
| Non-bovine milk products as emerging probiotic carriers: recent developments and innovations |
27 |
| Pickering emulsions for food and drinks |
23 |
| Plant seed mucilage as emerging biopolymer in food industry applications |
20 |
| Green extraction methods of food polyphenols from vegetable materials |
19 |
| Advances in NIR spectroscopy applied to process analytical technology in food industries |
18 |
| Aspergillus species and mycotoxins: occurrence and importance in major food commodities |
17 |
| Developing bacteriocins of lactic acid bacteria into next generation biopreservatives |
16 |
| Marrying oral tribology to sensory perception: a systematic review |
15 |
| Recent developments in encapsulation and release of functional food ingredients: delivery by design |
15 |
| Role of probiotics and prebiotics in immunomodulation |
15 |
| Enzymes in food bioprocessing - novel food enzymes, applications, and related techniques |
14 |
| Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective |
13 |
| A pH shift approach to the improvement of interfacial properties of plant seed proteins |
13 |
| Bioactive food compounds from microalgae: an innovative framework on industrial biorefineries |
13 |
| Safety aspects of next generation probiotics |
13 |
| Bioactive profile of pumpkin: an overview on terpenoids and their health-promoting properties |
13 |
| Prebiotic in fruit juice: processing challenges, advances, and perspectives |
12 |
| Differential calorimetry scanning: current background and application in authenticity of dairy products |
12 |
| Analytical methods for the determination of phthalates in food |
12 |
| Projective techniques to study consumer perception of food |
12 |
| Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition |
12 |
| Recovery and utilization of seaweed pigments in food processing |
12 |
| Microwave pasteurization for ready-to-eat meals |
11 |
| Strategies to reduce sugars in food |
11 |
| Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease |
11 |
| Novel technologies to improve food safety and quality |
11 |
| Food processing as a risk factor for antimicrobial resistance spread along the food chain |
11 |
| Membrane-based agro-food production processes for polyphenol separation, purification and concentration |
11 |
| Bioavailability and biological effects of bioactive compounds extracted with natural deep eutectic solvents and ionic liquids: advantages over conventional organic solvents |
11 |
| Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure |
11 |
| Green solvents for the extraction of bioactive compounds from natural products using ionic liquids and deep eutectic solvents |
11 |
| Catabolism and bioactive properties of chlorophylls |
11 |
| Polyphenols as potential antiproliferative agents: scientific trends |
10 |
| Current context on chocolate flavor development a review |
10 |
| Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility |
10 |
| Non-thermal emerging technologies and their effects on the functional properties of dairy products |
10 |
| The biophysics of digestion: lipids |
10 |
| Heat-induced gelation of plant globulins |
10 |
| How to impact gluten protein network formation during wheat flour dough making |
10 |
| Interfacial stabilization using complexes of plant proteins and polysaccharides |
9 |
| Impact of food structure and cell matrix on digestibility of plant-based food |
9 |
| Resurfacing and modernization of edible packaging material technology |
9 |
| Pulsed light technology to enhance food safety and quality: a mini-review |
9 |
| The bioaccessibility of carotenoids impacts the design of functional foods |
9 |
| Green analytical chemistry applied in food analysis: alternative techniques |
9 |
| Prebiotics, FODMAPs and dietary fiber - conflicting concepts in development of functional food products? |
8 |
| Fungal and mycotoxin problems in grape juice and wine industries |
8 |
| Toxigenic Alternaria species: impact in cereals worldwide |
8 |
| Black aspergilli and ochratoxin A-producing species in foods |
8 |
