INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Melatonin treatment enhances flavonol content and antioxidant capacity in bell peppers (Capsicum annuum L.) during postharvest storage

Radioprotective effects of naringenin, quercetin, and hesperidin against radiation-induced oxidative damage: an evaluation of carbonic anhydrase and acetylcholinesterase enzyme activity

Functional herbal yoghourt with Moringa oleifera flower extract: RSM-based optimisation, and quality evaluation

Valorization of meat trimming waste via protein hydrolysate production: influence of extraction pH on physicochemical and functional properties

Exploring the deciphering properties of Cyamopsis tetragonoloba: its food application, feasibility, and future aspects

Effect of sodium alginate-bentonite nanocomposite films enriched with Satureja hortensis essential oil on extending the shelf-life of rainbow trout fillets

Effects of clove (Syzygium aromaticum) and rosemary (Salvia rosmarinus) essential oils and their nanoemulsion (pectin/chitosan) on Aspergillus flavus survival and the inhibition of total aflatoxin in beef burger patties

Study on Commiphora mukul (Guggul) gum: exploring the proximate composition and techno-functional properties and efficacy against obesity

Isolation and characterisation of Enterococcus faecium from camel milk and its potential use for value addition of functional yoghurt

Functional enrichment of dried fettuccine noodles through apricot kernel flour addition

Optimising thermal processing for mozzarella cheese analogue: a response surface approach to enhance techno-functional quality

Sports nutrition decoded: mechanistic perspectives on dietary components and athletic performance

Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability

Functional chocolate: exploring advances in production and health benefits

Effect of dry aging on quality parameters, protein profile and protein oxidation level of beef

A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking

The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties

Exploring the properties of <i>Garcinia indica</i> Linn rind powder and its possible usage in food industry

Green synthesis of copper nanoparticles from <i>Nigella sativa</i> seed extract and evaluation of their antibacterial and antiobesity activity

Development, characterization, and assessment of antioxidant pectin-sodium alginate based edible films incorporated with cassia essential oil

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

A review on microbiota: relation with diseases and nutrients role

Structural, thermal, techno-functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas-Chromatography-Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy-Dispersive X-Ray Spectrometer of <i>Moringa Oleifera</i> flower powder

Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with <i>Aronia melanocarpa</i> extract

Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (<i>Agaricus bisporus</i>)

The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study

Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

Micro-encapsulation of gurum (<i>Citrullus lanatus</i> Var. <i>Colocynthoide</i>) seed oil maintains functional quality characteristics during accelerated storage

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors