All Stories

  1. Kinetic stability, gastrointestinal fate, and cytotoxicity of vitamin D3 emulsion incorporated with cricket protein-fructooligosaccharide conjugate
  2. Kinetics of Phosphate Ions and Phytase Activity Production for Lactic Acid-Producing Bacteria Utilizing Milling and Whitening Stages Rice Bran as Biopolymer Substrates
  3. Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract
  4. Special Issue “Smart Polymeric Films and Coatings for Food Packaging Applications”
  5. Hair Growth Promotion and Anti-Hair Loss Effects of By-Products Arabica Coffee Pulp Extracts Using Supercritical Fluid Extraction
  6. Production of Phenylacetylcarbinol via Biotransformation Using the Co-Culture of Candida tropicalis TISTR 5306 and Saccharomyces cerevisiae TISTR 5606 as the Biocatalyst
  7. Rheological properties, printability and microstructure of buttermilk‐mashed potatoes incorporated with chlorpheniramine maleate as a material for 3D food printing
  8. Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds
  9. Reactive Blending of Modified Thermoplastic Starch Chlorhexidine Gluconate and Poly(butylene succinate) Blending with Epoxy Compatibilizer
  10. Wound Healing Effect of Supercritical Carbon Dioxide Datura metel L. Leaves Extracts: An In Vitro Study of Anti-Inflammation, Cell Migration, MMP-2 Inhibition, and the Modulation of the Sonic Hedgehog Pathway in Human Fibroblasts
  11. Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide
  12. Artificial Intelligence: Implications for the Agri-Food Sector
  13. Recent advances in ultrasound application in fermented and non‐fermented dairy products: antibacterial and bioactive properties
  14. Loss Assessment during Postharvest and Handling of Thai Garlic Used for Processing
  15. Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein
  16. Regulatory Effects of Thai Rice By-Product Extracts from Oryza sativa L. cv. Bue Bang 3 CMU and Bue Bang 4 CMU on Melanin Production, Nitric Oxide Secretion, and Steroid 5α-Reductase Inhibition
  17. Preparation, Characterization, and Biological Properties of Hydroxyapatite from Bigeye Snapper (Priancanthus tayenus) Bone
  18. Effects of Bioactive Composition in Oryza sativa L. cv. KDML105 Bran Extract on Gene Expression Related to Hair Cycle in Human Hair Follicle Dermal Papilla Cells
  19. Guava (Psidium guajava L.) Leaf Extract as Bioactive Substances for Anti-Androgen and Antioxidant Activities
  20. Native and modified biodegradable starch‐based packaging for shelf‐life extension and safety of fruits/vegetables
  21. Advanced biomaterial‐based active packaging for food shelf‐life extension
  22. Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredient
  23. Green-Extraction Methodologies for Recovering Bioactive Compounds from Endemic Fruits: Corcolen (Azara dentata)
  24. Supercritical Fluid Extraction and Pulsed Electric Field Assisted Extraction of Ziziphus lotus Fruits, Leaves, and Roots
  25. Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili (Capsicum annuum L.)
  26. Influence of Geographical Location of Spirulina (Arthrospira platensis) on the Recovery of Bioactive Compounds Assisted by Pulsed Electric Fields
  27. Sparking Nano-Metals on a Surface of Polyethylene Terephthalate and Its Application: Anti-Coronavirus and Anti-Fogging Properties
  28. Recent advancements in properties, modifications, and applications of legume starches
  29. Special issue on “marine food innovation”
  30. Cold plasma for microbial safety: Principle, mechanism, and factors responsible
  31. Emerging technologies in combination with probiotics for aflatoxins removal: an updated review
  32. Glycaemic response of pseudocereal‐based gluten‐free food products: a review
  33. Phytochemical Constitution, Anti-Inflammation, Anti-Androgen, and Hair Growth-Promoting Potential of Shallot (Allium ascalonicum L.) Extract
  34. Mass Spectrometry-Based Metabolomics of Phytocannabinoids from Non-Cannabis Plant Origins
  35. Innovations and applications of 3‐D printing in food sector
  36. Modified Poly(Lactic Acid) Epoxy Resin Using Chitosan for Reactive Blending with Epoxidized Natural Rubber: Analysis of Annealing Time
  37. In Vitro and In Vivo Regulation of SRD5A mRNA Expression of Supercritical Carbon Dioxide Extract from Asparagus racemosus Willd. Root as Anti-Sebum and Pore-Minimizing Active Ingredients
  38. Volatile Organic Compounds from Basil Essential Oils: Plant Taxonomy, Biological Activities, and Their Applications in Tropical Fruit Productions
  39. Antioxidation, Anti-Inflammation, and Regulation of SRD5A Gene Expression of Oryza sativa cv. Bue Bang 3 CMU Husk and Bran Extracts as Androgenetic Alopecia Molecular Treatment Substances
  40. Morphology, Mechanical, and Water Barrier Properties of Carboxymethyl Rice Starch Films: Sodium Hydroxide Effect
  41. Synergistics of Carboxymethyl Chitosan and Mangosteen Extract as Enhancing Moisturizing, Antioxidant, Antibacterial, and Deodorizing Properties in Emulsion Cream
  42. Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax
  43. High Efficiency In Vitro Wound Healing of Dictyophora indusiata Extracts via Anti-Inflammatory and Collagen Stimulating (MMP-2 Inhibition) Mechanisms
  44. Does Curing Moisture Content Affect Black Garlic Physiochemical Quality?
  45. Mango Peel Pectin: Recovery, Functionality and Sustainable Uses
  46. Polysaccharides as active ingredients, nutraceuticals and functional foods
  47. Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality
  48. Sulphation and Hydrolysis Improvements of Bioactivities, and Immuno-Modulatory Properties of Edible Amanita hemibapha Subspecies javanica (Corner and Bas) Mucilage Polysaccharide as a Potential in Personalized Functional Foods
  49. High Substitution Synthesis of Carboxymethyl Chitosan for Properties Improvement of Carboxymethyl Chitosan Films Depending on Particle Sizes
  50. Role of Food Antioxidants in Modulating Gut Microbial Communities: Novel Understandings in Intestinal Oxidative Stress Damage and Their Impact on Host Health
  51. Anti‐inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom ( Dictyophora indusiata ) as functional health promoting food ingredients
  52. Extraction, Structural Characterisation, and Immunomodulatory Properties of Edible Amanita hemibapha subspecies javanica (Corner and Bas) Mucilage Polysaccharide as a Potential of Functional Food
  53. Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic Solvents and Water
  54. Reaction Mechanism and Mechanical Property Improvement of Poly(Lactic Acid) Reactive Blending with Epoxy Resin
  55. Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties
  56. Characterization of Chitosan Film Incorporated with Curcumin Extract
  57. Effect of Monochloroacetic Acid on Properties of Carboxymethyl Bacterial Cellulose Powder and Film from Nata de Coco
  58. Carboxymethyl Bacterial Cellulose from Nata de Coco: Effects of NaOH
  59. Synthesis, Characterization, and Application of Carboxymethyl Cellulose from Asparagus Stalk End
  60. Integrated Ultrasonication and Microbubble-Assisted Enzymatic Synthesis of Fructooligosaccharides from Brown Sugar
  61. Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates
  62. Effect of sodium benzoate and chlorhexidine gluconate on a bio-thermoplastic elastomer made from thermoplastic starch-chitosan blended with epoxidized natural rubber
  63. Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
  64. Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
  65. Physical Properties of Carboxymethyl Cellulose from Palm Bunch and Bagasse Agricultural Wastes: Effect of Delignification with Hydrogen Peroxide
  66. Antioxidant and Moisturizing Properties of Carboxymethyl Chitosan with Different Molecular Weights
  67. Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities
  68. Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation
  69. Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities
  70. Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement
  71. Effect of Dip Coating Polymer Solutions on Properties of Thermoplastic Cassava Starch
  72. Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing
  73. Gliding arc discharge non-thermal plasma for retardation of mango anthracnose
  74. Non-thermal plasma for elimination of pesticide residues in mango
  75. Optimization of simultaneously enzymatic fructo- and inulo-oligosaccharide production using co-substrates of sucrose and inulin from Jerusalem artichoke
  76. Antioxidant and immunomodulatory activities of sulphated polysaccharides from purple glutinous rice bran (Oryza sativa L.)
  77. Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview
  78. Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments
  79. Effect of Non-thermal Plasma on Physicochemical Properties of Nam Dok Mai Mango
  80. How to reduce Glycemic index in bread by Malva nut gum
  81. Soy sauce odour induces and enhances saltiness perception
  82. Development of a Concentrated Strawberry Beverage Fortified with Longan Seed Extract
  83. Effect of extraction and concentration processes on properties of longan syrup
  84. Response Surface Optimization of Exopolysaccharide Production from Sugarcane Juice by Lactobacillus confusus TISTR 1498
  85. Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran
  86. Optimization of Enzymatic Production of Fructooligosaccharides from Longan Syrup
  87. Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions
  88. Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system
  89. Effect of cold pre-treatment duration before freezing on frozen bread dough quality
  90. Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality
  91. Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing