Research Article
Resveratrol distribution in peanuts and its resistance to aflatoxin accumulation
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 16-23
Phytochemical composition, antioxidant potential, and bulb mass of differently colored onions under distinct sowing methods
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 108-126
Unveiling the anti-inflammatory effect of Perilla frutescens essential oil by using multi-omics analysis in zebrafish model
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 127-145
Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 173-185
Extraction of antioxidant compounds from Espino maulino (Vachellia caven) fruit using supercritical CO2 and accelerated solvent extraction in a serial process: characterization and application in amodel lipid system
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 223-236
Structural and immunomodulatory properties of bioactive polysaccharide from solid-state fermented brown rice with Antrodia cinnamomea mycelia
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 237–258
Formulation, batter properties, and sensory evaluation
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 259–273
Effects of plant powders on the technological and nutritional characteristics of gluten-free breads produced with black chickpea flour
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 398–413
Original Article
Experimental study on compression fracture characteristics of wheat grains with different moisture content
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 1-15
Effects of probiotic cultures on bioactive peptides, composition, and sensory traits of yogurt
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 88-107
Influence of particle size on the color, rheological, and textural properties of sesame paste
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 146-160
Valorization of banana inflorescence with integrated blanching and Taguchi-optimized ultrasound extraction
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 161-172
Study on a new nitrogen nutrition detection sensor based on stem puncture
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 274–292
Effects of wheat malt and mashing process on non-starch polysaccharides in wheat beer
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 293–307
Risk management in fruits and vegetables production and supply: Constructing a control chart for Enterobacteriaceae
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 308–318
Unveiling food safety perceptions: a study on consumer behavior and trust in Malaysia
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 359–374
Optimization of ultrasound-assisted hydration of oat seeds: Effects of amplitude and exposure time on water absorption, germination, and antioxidant capacity
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 414–428
Review Article
Biopolymer-epigallocatechin materials: a sustainable approach material for food packaging
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 24-60
An insight into mycotoxins decontamination from corn and corn-based products: an updated review of methods, challenges, and perspectives
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 61-74
Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages A review
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 186-201
A comprehensive review of the nutritional, functional, and technological potential of prickly pear (Opuntia ficus-indica) in food processing
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 202-222
Advancements in thermal and nonthermal process-assisted osmotic dehydration A comprehensive review on current technologies for enhancing the quality of foods
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 319–340
Drying of persimmon fruit: effect on various quality characteristics and applications of the dried product
Abstract | PDF Downloads XML Downloads HTML DownloadsPage 375–397