All Stories

  1. Influence of ultrasound-assisted extraction of bioactives from garlic (Allium sativum) sprouts using response surface methodology
  2. Optimization of the effect of cold plasma treatment on UAE-NADES green extraction of chickpea roots (Cicer arietinum) bioactive compounds
  3. Transformative impact: Artificial intelligence in the evolving landscape of processed food - A concise review focusing on some food processing sectors
  4. Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements
  5. Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins
  6. Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post-harvest storage
  7. Microbial transglutaminase in cashew-based vegan cheese: an innovative approach in achieving ideal texture and meltability
  8. Sonication as a potential tool in the formation of protein-based stable emulsion – Concise review
  9. The role of sonication in developing synbiotic Beverages: A review
  10. controlled yogurt fermentation using integrated solar PCM systems
  11. Influence of thermophilic and mesophilic cultures blended with buffalo milk on camel milk cheese quality and proteolysis
  12. Studies on the growth of Lactobacillus reuteri , Bifidobacterium and Escherichia coli as affected by prebiotic extracted from citrus peel
  13. Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals
  14. Insights into chemistry, extraction and industrial application of lemon grass essential oil -A review of recent advances
  15. Assessing nutritional probing and storage stability of functional Aloe vera (Aloe barbadensis) based guava jam: a machine learning approach for predictive modelling
  16. Bioactive compounds from pomegranate peels - Biological properties, structure–function relationships, health benefits and food applications – A comprehensive review
  17. Exploring the influence of sweet potato powder on the physicochemical characteristics, oxidative potential and sensory perception of mayonnaise
  18. Effect of high‐speed homogenisation on the morphological characteristics and survivability of Lactobacillus rhamnosusGG‐coated microbeads
  19. Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters
  20. Physicochemical and bioactive traits of black chickpea ( Cicer arietinum ) as affected by germination-induced modifications
  21. Bitterness in Citrus Fruits: Approaches to Quantify and Reduce the Bitterness
  22. Spray drying encapsulation of vitamins and minerals
  23. Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients
  24. Advances and challenges in conventional and modern techniques for halal food authentication: A review
  25. Seasonal Study of Aflatoxin M1 Contamination in Cow Milk on the Retail Dairy Market in Gorgan, Iran
  26. Liposomes: a promising delivery system for active ingredients in food and nutrition
  27. Comprehensive Analysis of Physicochemical, Functional, Thermal, and Morphological Properties of Microgreens from Different Botanical Sources
  28. Edible and Medicinal Mushrooms of the Himalayas
  29. A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns
  30. Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins
  31. Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets
  32. Effect of protein-based nanoencapsulation on viability of probiotic bacteria under hostile conditions
  33. Factors governing consumers buying behavior concerning nutraceutical product
  34. Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits
  35. Recent insights into Nanoemulsions: Their preparation, properties and applications
  36. Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins
  37. Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot
  38. Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence
  39. Role of mycoprotein as a non-meat protein in food security and sustainability: a review
  40. Utilization of Maltodextrin and Whey Protein Concentrate for Microencapsulation of Kinnow Peel Extract in Breadsticks
  41. The potential of apricot seed and oil as functional food: Composition, biological properties, health benefits & safety
  42. Cereals
  43. Chemical Composition of Cereal Grains
  44. Future Aspects of Grain Quality and Role of Technologists in Its Management
  45. Industrial Applications of Cereals
  46. Quality and Safety Aspects of Cereal Grains
  47. Reception of Grains and Their Global Standards
  48. Cereal Grains
  49. Machine Learning Algorithms Applied to Semi-Quantitative Data of the Volatilome of Citrus and Other Nectar Honeys with the Use of HS-SPME/GC–MS Analysis, Lead to a New Index of Geographical Origin Authentication
  50. Ultrasound and Microwave for Food Processing
  51. Cinnamon essential oil
  52. Clary sage essential oil
  53. Effect of synergism of sonication and microwave on fermentation and emulsification processes
  54. Essential Oils
  55. Essential oils from Lamiaceae family (rosemary, thyme, mint, basil)
  56. Juniper essential oil: An overview of bioactive compounds and functional aspects
  57. Lavender essential oil: Nutritional, compositional, and therapeutic insights
  58. Nutmeg essential oil
  59. Patchouli essential oil
  60. Sandalwood essential oil
  61. Tea tree essential oil
  62. Immunity Boosting Medicinal Plants of the Western Himalayas
  63. Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals
  64. Apples
  65. Isolation and Molecular Characterization of Processed Soybean Waste for the Development of Synbiotic Yogurt
  66. Advances in seed oil extraction using ultrasound assisted technology: A comprehensive review
  67. Comparative Study of Raw and Fermented Oat Bran: Nutritional Composition with Special Reference to Their Structural and Antioxidant Profile
  68. Biochemical, dielectric and surface characteristics of freeze-dried bovine colostrum whey powder
  69. Traditional Uses, Phytochemical Composition, Pharmacological Properties, and the Biodiscovery Potential of the Genus Cirsium
  70. An Overview on Traditional vs. Green Technology of Extraction Methods for Producing High Quality Walnut Oil
  71. Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk
  72. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
  73. Effect of Cellulose–Chitosan Hybrid-Based Encapsulation on the Viability and Stability of Probiotics under Simulated Gastric Transit and in Kefir
  74. Truths and myths about superfoods in the era of the COVID-19 pandemic
  75. Handbook of Plum Fruit
  76. Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets
  77. Nanofibrils- and Nanorods-Based Nanofillers for Food Packaging Application
  78. Nanotechnology Interventions in Food Packaging and Shelf Life
  79. Potential Risks, Health Safety Features, and Public Acceptance of Nanoparticles in Packaging
  80. Toxicity, Government Regulations, and the Future of Nanotechnology in Food Packaging
  81. Review of Shikonin and Derivatives: Isolation, Chemistry, Biosynthesis, Pharmacology and Toxicology
  82. Cold plasma: a promising technology for improving the rheological characteristics of food
  83. Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder
  84. Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review
  85. Morphological and physiological response of sour orange (Citrus aurantium L.) seedlings to the inoculation of taxonomically characterized bacterial endophytes
  86. Chemical aspects of polyphenol-protein interactions and their antibacterial activity
  87. Bergenia pacumbis (Buch.-Ham. ex D.Don) C.Y.Wu & J.T.Pan: A Comprehensive Review on Traditional Uses, Phytochemistry and Pharmacology
  88. Handbook of Oleoresins
  89. Onion Oleoresin
  90. Glycyrrhizic Acid
  91. Handbook of Plant and Animal Toxins in Food
  92. Response surface approach to optimize temperature, pH and time on antioxidant properties of wild bush (Plectranthus rugosus) honey from high altitude region (Kashmir Valley) of India
  93. USE OF BACTERIOPHAGES AS A TARGET SPECIFIC THERAPY AGAINST FOOD-BORNE PATHOGENS IN FOOD INDUSTRY- A REVIEW
  94. Nutritional and Nutraceutical Properties of Mexican Traditional Mole Sauce
  95. Nutraceuticals and Health Care
  96. A targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance
  97. PUFA and MUFA
  98. Front Matter
  99. Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review
  100. Recent insights into carrageenan-based bio-nanocomposite polymers in food applications: A review
  101. Nutritional Profile and Potential Health Benefits of Super Foods: A Review
  102. Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review
  103. Bioactive Molecules for Discriminating Robinia and Helianthus Honey: High-Performance Liquid Chromatography–Electron Spray Ionization–Mass Spectrometry Polyphenolic Profile and Physicochemical Determinations
  104. Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food
  105. Development and Characterization of a Nutritionally Rich Spray-Dried Honey Powder
  106. Sugar profile and rheological behaviour of four different Indian honey varieties
  107. Antioxidants in Fruits: Properties and Health Benefits
  108. Antioxidants in Vegetables and Nuts - Properties and Health Benefits
  109. Apple
  110. Beetroot
  111. Blueberries
  112. Cranberry
  113. Dandelion
  114. Drum Stick (Moringa oleifera)
  115. Jamun
  116. Kiwi
  117. Muntingia calabura
  118. Pea
  119. Peanut
  120. Pear
  121. Phalsa (Grewia asiatica L.)
  122. Pistachio
  123. Raisin
  124. Spinach (Spinacia oleracea L.)
  125. Tinda (Praecitrullus fistulosus)
  126. Tomato (Solanum Lycopersicon)
  127. Watermelon
  128. Phenolic profiling and antioxidant capacity of Morchella esculenta L. by chemical and electrochemical methods at multiwall carbon nanotube paste electrode
  129. Pharmacology and Toxicology of Nepeta cataria (Catmint) Species of Genus Nepeta: A Review
  130. Innovative Food Science and Emerging Technologies
  131. Rheological behavior of high altitude Indian honey varieties as affected by temperature
  132. Modelling of moisture sorption isotherms and glass transition temperature of spray-dried honey powder
  133. Discrimination of high altitude Indian honey by chemometric approach according to their antioxidant properties and macro minerals
  134. A Comprehensive Review on Antimicrobial Packaging and its Use in Food Packaging
  135. Osmotic Dehydration Characteristics of Pumpkin Slices using Ternary Osmotic Solution of Sucrose and Sodium Chloride
  136. A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India
  137. Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology
  138. Novel food packaging technologies: Innovations and future prospective
  139. Citrus peel as a source of functional ingredient: A review
  140. Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks
  141. Total Phenolic Content and Antioxidant Activity of Cereal Bran Enriched Ready to Eat Breakfast Cereal Porridge
  142. Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder
  143. honey
  144. Impact of Wheat-Barley Blending on Rheological, Textural and Sensory Attributes of Leavened Bread
  145. Retraction
  146. Bioplastics and food packaging: A review
  147. Optimization of the Process Parameters to Establish the Quality Attributes of DPPH Radical Scavenging Activity, Total Phenolic Content, and Total Flavonoid Content of Apple (Malus domestica) Honey Using Response Surface Methodology
  148. Erratum to: Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology
  149. Effect of sprouting on physicochemical, antioxidant and flavonoid profile of onion varieties
  150. RETRACTED ARTICLE: Nutritional, technological, and medical approach of finger millet (Eleusine coracana)
  151. Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology
  152. Ultrasonication and food technology: A review
  153. Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India
  154. Physico-Chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach
  155. Characterization of the volatile profile of unifloral honey from Kashmir Valley of India by using solid-phase microextraction and gas chromatography–mass spectrometry
  156. Robotics and Food Technology: A Mini Review
  157. Rice bran oil, the Future Edible Oil of India: A mini Review