FOOD CHEMISTRY-X

The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts

A multidimensional study for design of phytochemical profiling, antioxidant potential, and enzyme inhibition effects of ıs,gın (<i>Rheum telianum</i>) as an edible plant

Enzyme-assisted extraction of leaf proteins: efficiency, functionality, and structural insights

Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis

Using autolyzed and dried<i> Saccharomyces</i><i> cerevisiae</i> as various macromolecules and sucrose substitute: Developing novel gummy

Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling

Emergence of microgreens as a valuable food, current understanding of their market and consumer perception: A review

Exopolysaccharides from Enterococcus faecium and Streptococcus<i> thermophilus:</i> Bioactivities, gut microbiome effects, and fermented milk rheology

Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars

Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour

Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

Recent insights into Nanoemulsions: Their preparation, properties and applications

Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review

Space nutrition and the biochemical changes caused in Astronauts Health due to space flight: A review

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products