JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

Comprehensive in vitro and in silico analysis of chokeberry (<i>Aronia melanocarpa</i>) polyphenol oxidase: purification and characterization of the enzyme and its inhibition by carbamate derivatives

Goat kefir as a delivery system for algae bioactive compounds: nutraceutical properties and potential peptidomic characterization by Q-TOF LC/MS

Utilization of carob and alternative fats in chocolate spread: effects on texture and rheology

Functional yogurt prepared using oleaster (<i>Elaeagnus angustifolia</i> L.) flour and <i>Lactobacillus acidophilus</i>: probiotic viability and techno-functional properties

Comprehensive nutritional and biofunctional assessment of insect-enriched coconut (<i>Cocos nucifera</i> L.) milk kefir: from micronutrients to enzyme inhibition

Molecular characterization of yeast flora and quality attributes of traditional gravyer cheese

Effects of various water-based biocompatible solvents on the extraction of propolis from Artvin, Türkiye: Physicochemical properties, biological activity, and phenolic profile

Comparative analysis of free amino acid concentrations in colostrum and transitional breast milk from mothers of term and preterm infants

Integrative analysis of <i>Cichorium intybus</i> L. Extracts: from NADES-Based extraction and UHPLC-Orbitrap®-HRMS to bioinformatics and machine learning

DHA-enriched salmon-konjac emulsion gel improves cognitive function in mice

Quality ımprovement of yogurt formulations using postbiotic powders obtained by <i>Lacticaseibacillus casei</i> ATCC 393

Hydrocolloid materials of fish bone-derived in edible films: can hydroxyapatite be an alternative approach to improving fillet shelf life?

Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir

Essential oils combat Botrytis <i>cinerea</i> in apples: unveiling sugar, vitamin, and antioxidant dynamics (vol 18, pg 5590, 2024)

Essential oils combat <i>Botrytis cinerea</i> in apples: unveiling sugar, vitamin, and antioxidant dynamics

Effects of sweetener type and storage conditions on physicochemical properties, phenolic compounds, and antioxidant properties of cherry laurel (<i>Prunus laurocerasus</i>) pulp and marmalade

Innovations in dairy technology: probiotics in Turkish white cheese production

Role of different oils and cooking materials on chemical compounds and antioxidant properties of garlic

Effect of drying methods on the nutritional and phytochemical properties of pumpkin flower (<i>Cucurbita maxima</i>) and its characterization

The effects of using different plant species and sweeteners (stevia and sucrose) in sherbet production on chemical and sensory quality of sherbet

Anticancer, anticholinesterase and antidiabetic activities of tunceli garlic (<i>Allium tuncelianum</i>): determining its phytochemical content by LC-MS/MS analysis

Phytochemical, phenolic profile, antioxidant, anticholinergic and antibacterial properties of <i>Epilobium angustifolium</i> (Onagraceae)