| Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications |
64 |
| Alginate-Based Edible Films and Coatings for Food Packaging Applications |
50 |
| Impact of Biogenic Amines on Food Quality and Safety |
48 |
| Effects of Cold Plasma on Food Quality: A Review |
45 |
| Biogenic Amine Production by Lactic Acid Bacteria: A Review |
42 |
| Protein DeterminationMethod Matters |
41 |
| Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.) |
40 |
| Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe) |
39 |
| Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials |
38 |
| Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned? |
30 |
| Chemical and Biological Sensors for Food-Quality Monitoring and Smart Packaging |
25 |
| Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption |
24 |
| Antibiotic-Resistant Salmonella in the Food Supply and the Potential Role of Antibiotic Alternatives for Control |
23 |
| Intelligent Packaging in the Food Sector: A Brief Overview |
23 |
| Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems |
21 |
| Factors Predicting the Intention of Eating an Insect-Based Product |
20 |
| Nanoparticles and Controlled Delivery for Bioactive Compounds: Outlining Challenges for New Smart-Foods for Health |
20 |
| Application of Ultrasound in Food Science and Technology: A Perspective |
20 |
| Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys |
19 |
| Understanding Food Loss and Waste-Why Are We Losing and Wasting Food? |
19 |
| Protein Digestibility of Cereal Products |
18 |
| Potential Use of Bacillus coagulans in the Food Industry |
17 |
| One Health, Fermented Foods, and Gut Microbiota |
17 |
| How Fermentation Affects the Antioxidant Properties of Cereals and Legumes |
17 |
| Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications |
17 |
| Use of Sourdough in Low FODMAP Baking |
16 |
| Review on Natural Preservatives for Extending Fish Shelf Life |
16 |
| Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder |
16 |
| Fat Replacers in Baked Food Products |
15 |
| Recent Advances in the Use of Sourdough Biotechnology in Pasta Making |
14 |
| Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics |
14 |
| Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake |
13 |
| Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review |
13 |
| Current Knowledge on Listeria monocytogenes Biofilms in Food-Related Environments: Incidence, Resistance to Biocides, Ecology and Biocontrol |
13 |
| Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods |
13 |
| Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin |
13 |
| Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages |
13 |
| Seed Protein of Lentils: Current Status, Progress, and Food Applications |
13 |
| What Is Natural? Consumer Responses to Selected Ingredients |
13 |
| Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet |
13 |
| The Grass-Fed Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk |
12 |
| Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED) |
12 |
| Mycotoxigenic Fungi and Mycotoxins in Agricultural Crop Commodities in the Philippines: A Review |
12 |
| Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species |
12 |
| The Importance of Sensory Lexicons for Research and Development of Food Products |
12 |
| Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community |
12 |
| Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes |
12 |
| Food Safety Analysis Using Electrochemical Biosensors |
12 |
| Chemical Composition and Antioxidant Activity of Propolis Prepared in Different Forms and in Different Solvents Useful for Finished Products |
12 |
| Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets? |
12 |
