Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review Nirmala ChongthamMadho Singh BishtOinam Santosh Review Article 27 January 2021 Pages: 1 - 11
Recent advances in nanomaterials integrated immunosensors for food toxin detection Hema BhardwajRajeshGajjala Sumana Review Article 09 February 2021 Pages: 12 - 33
Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites Mao-Yun LiYue XiaoHong Gao Original Article 24 January 2021 Pages: 34 - 45
Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs Ana Paula Alves MendesCarla Martino BemfeitoMichel Cardoso de Angelis-Pereira Original Article 07 February 2021 Pages: 46 - 54
Infusions prepared with Stevia rebaudiana: application of a simplex centroid mixture design for the study of natural sweeteners and phenolic compounds Liliana CelayaPablo MartinaNicolás Kolb-Koslobsky Original Article 26 January 2021 Pages: 55 - 64
Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology Semra TuranSule KeskinRukiye Solak Original Article 30 January 2021 Pages: 65 - 74
Influence of polyamide composite casings with silver–zinc crystals on the quality of beef and chicken sausages during their storage Jairo H. PatiñoLuis E. HenríquezMario A. García Original Article 24 January 2021 Pages: 75 - 85
Effect of Psidium guajava leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple food Tanya NagpalShahenvaz AlamJatindra K. Sahu Original Article 26 January 2021 Pages: 86 - 94
Determination of antibiotic residues in bovine milk by HPLC-DAD and assessment of human health risks in Northwestern Himalayan region, India Atul KumarAshok Kumar PandaNeelam Sharma Original Article 22 January 2021 Pages: 95 - 104
Roasting temperature impact on bioactive compounds and PAHs in Carob powder (Ceratonia siliqua L.) Gahad Sallah Saeed EldeebSameh Hassan Mosilhey Original Article 02 February 2021 Pages: 105 - 113
Examination of dissolution ratio of β-carotene in water for practical application of β-carotene amorphous solid dispersion Kenji IshimotoYuta NakamuraShinsaku Nakagawa Original Article 01 February 2021 Pages: 114 - 122
The influence of muscle, ageing and thermal treatment method on the quality of cooked beef Monika Modzelewska-KapitułaKatarzyna TkaczZenon Nogalski Original Article Open access 08 February 2021 Pages: 123 - 132
Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk Lutfiye Yilmaz-ErsanEsra Topcuoglu Original Article 08 February 2021 Pages: 133 - 143
Biodegradable blend films of poly(ε-caprolactone)/poly(propylene carbonate) for shelf life extension of whole white button mushrooms Pei-fang ChengMin LiangTungalag Dong Original Article 06 February 2021 Pages: 144 - 156
Malabar sole (Cynoglossus macrostomus) skin as promising source of type I acid and pepsin solubilized collagens with potential bioactivity Lidiya C. JohnyM. VijaykumarP. V. Suresh Original Article 06 February 2021 Pages: 157 - 167
Wild edible fruit crop Haematocarpus validus (Miers) Bakh.f. ex Forman (Khoon phal): a novel source of nutraceuticals Blessymole K. AlexEapen P. KoshyGeorge Thomas Original Article 08 February 2021 Pages: 168 - 178
Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage Zefu WangZhifei HeHongjun Li Original Article 08 February 2021 Pages: 179 - 191
Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation Hammadi HamzaNajla Ben MiloudSarra M’barak Original Article 08 February 2021 Pages: 192 - 201
Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes Gulcin YildizRana Muhammad Aadil Original Article 05 February 2021 Pages: 202 - 211
Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc Ji Yeon LeeTaehwan LimKeum Taek Hwang Original Article 10 February 2021 Pages: 212 - 219
Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model Gilber Vela-GutiérrezArturo A. Velázquez LópezJavier De La Cruz Medina Original Article 07 February 2021 Pages: 220 - 227
Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper Na FanXian WangDanping Wang Original Article 26 February 2021 Pages: 228 - 238
Antioxidant and antibacterial activities in 21 species of Indonesian sea cucumbers Aji NugrohoIskandar Azmy HarahapMasteria Yunovilsa Putra Original Article 09 February 2021 Pages: 239 - 248
Novel levan/bentonite/essential oil films: characterization and antimicrobial activity Gözde Koşarsoy AğçeliHamideh HammamchiNilüfer Cihangir Original Article 08 February 2021 Pages: 249 - 256
Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean Simmi Ranjan KumarMuhammad Bilal SadiqAnil Kumar Anal Original Article 11 February 2021 Pages: 257 - 267
Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage Ayoub Fathi-NajafabadiCristina BesadaAlejandra Salvador Original Article 02 March 2021 Pages: 268 - 278
Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves Anna Korus Original Article Open access 10 February 2021 Pages: 279 - 287
Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking Lu YuanGuifeng LiJunjie Due Original Article 10 February 2021 Pages: 288 - 299
Microbiological quality of tempeh with different wraps: banana leaf versus plastic Muhammad ErdiansyahAnja MeryandiniAntonius Suwanto Original Article 09 February 2021 Pages: 300 - 307
Fortified cake with pomegranate seed powder as a functional product Azam AyoubiMohammad BalvardiReza Hajimohammadi-Farimani Original Article 18 February 2021 Pages: 308 - 316
Chemically modified magnetic immobilized phospholipase A1 and its application for soybean oil degumming Wang WeiningHonglin TangWalid Elfalleh Original Article 15 February 2021 Pages: 317 - 326
Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation Xue LinYanyan JiaSixin Liu Original Article 10 February 2021 Pages: 327 - 343
Application of microwave and hydrothermal treatments for modification of cassava starch of Manipur region, India and development of cookies Singamayum KhurshidaSankar Chandra Deka Original Article 15 February 2021 Pages: 344 - 354
Characterization of encapsulated γ-oryzanol powder by spray drying using whey protein and maltodextrin as wall materials Kanitta WangdeeEric A. DeckerEkasit Onsaard Original Article 21 April 2021 Pages: 355 - 365
Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil Kanchan SuriBalwinder SinghNarpinder Singh Original Article 15 February 2021 Pages: 366 - 376
Comparative analysis of unwashed and single washed mince gel from Indian major carps Sandeep Bhaskar GoreAmjad Khansaheb BalangeK. A. Martin Xavier Original Article 21 February 2021 Pages: 377 - 387
Effect of added hydrocolloids on ready-to-eat courgette (Cucurbita pepo) puree ohmically treated Lucian Daniel OlaruOana-Viorela NistorElisabeta Botez Original Article 23 February 2021 Pages: 388 - 396
Evaluation of the contamination by bacteria of the Bacillus cereus group and the determination of some physico-chemical parameters of Attiéké garba sold in Daloa (Central West, Côte d’Ivoire) Kra Athanase KouassiYao Paul AttienKoffi Marcellin Dje Original Article 10 March 2021 Pages: 397 - 401
Identification of discriminating chemical compounds in banana species and their odor characterization using GC–MS, statistical, and clustering analysis Sunil Kumar JhaJian ZhangChuanjun Liu Short Communication 28 October 2021 Pages: 402 - 408
Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment K. RanjithaK. S. ShivashankaraTapas Kumar Roy Short Communication 10 November 2021 Pages: 409 - 415