Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Keyphrases

Publications

2024

Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said
Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Fundagül Erem
Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Blen Girma, Asnake Desalegn, Dagim Jirata Birri, Mogessie Ashenafi, Fitsum Tigu Yifat
Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Muhammad Azeem, Jamal Ahmed, Muhammad Anees Ur Rehman
Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Faezeh Sadat Aliakbari, Mahboobeh Kashiri, Behrouz Ghorani, Morteza Khomeiri, Seid Mahdi Jafari
Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout ( Oncorhynchus mykiss ): Incorporation of barberry anthocyanin extract in protein-based smart packaging. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Cengiz Caner, Çiğdem Uysal Pala, Muhammed Yuceer
The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh " Angelino" plums. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Işıl Barutçu Mazı
Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Işıl Barutçu Mazı
Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Batuhan Bursa, Huri İlyasoğlu
Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Cem Baltacioglu, Oktay Keskin, Hande Baltacıoğlu, Erdal Ağçam
Encapsulation and drying methods in the production of powdered red cabbage ( Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Mpho Edward Mashau, Thompho Ramalisa, Shonisani Eugenia Ramashia, Vusi Vincent Mshayisa
Development of high-protein biscuits by the enrichment with mopane worm ( Gonimbrasia belina ) flour. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Yuan Tian, Wuqi Zhao, Zhenrong Liu, Mengke Jia, Qingan Zhang, Guitian Gao, Zhong Zhang
Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Hamzah Aleryani, Sam Al-Dalali, Qing Gao, Abdullah Aa Abdo, Zakarya Al-Zamani, Adhita Sri Prabakusuma, Ahmada Khamis Ahmada, Omar Abdulqader Alals, Jin-Song He
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and different storage periods. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Khadije Abdolmaleki, Farahnaz Rezaei, Reza Mohammadi, Leila Zare, Saeed Shahmoradi
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Mereke Kenzhekhanova, Almas Mukhametov, Irek Gaisin, Laura Mamayeva
Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Yuqi Zhang, Xueyan Wei, Jiao Bao, Kang Xu, Xiaoyan Chen, Mengmeng Guo
Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida, Janiele Ferreira da Silva, Camila Sampaio Mangolim, Solange de Sousa, Leonardo Augusto Fonseca Pascoal
Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Junior Bernardo Molina-Hernández, Margarita Maria Andrade-Mahecha, Hugo Alexander Martínez-Correa
Passion fruit by-products ( Passiflora edulis f. flavicarpa ) as a potential fat replacer in ice cream. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Nalla Bhanu Prakash Reddy, Perumal Thivya, Sugumar Anandakumar, Vincent Hema, Vadakkepulppara Ramachandran Nair Sinija
Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Miona Belović, Aleksandra Torbica, Vesna Vujasinović, Goran Radivojević, Lidija Perović, Jelena Bokić
Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Ibtissem Sanah, Hafid Kahina, Djeghim Fairouz, Bader Romeila, Zitouni Ghania, Khalfaoui Zakaria, Boudjellal Abdelghani, Miguel Ángel Sentandreu, Becila Samira
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Supriya Priyadarsani, Priyadarsini Sanghamitra, Gaurav Kumar, Nabaneeta Basak, Sutapa Sarkar, Krishnendu Chattopadhyay
Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Ranahansi Rangadharee Bandara, Thirani Sasmini, Dilani Thilanka Hewa Pathirana, Chandi Yalegama, Melani Arachchige, Maathumai Sivaji
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut ( Cocos nucifera var. aurantiaca) water compared to minimal and thermal processing. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Mahsa Mokhtari, Nafiseh Zamindar, Mohammadali Zia, Monir Doudi, Nafiseh Ghasemi Sepero
Inactivation of Byssochlamys fulva during ohmic heating of tomato juice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Abdulaziz Yahya Al-Ghamdi
Antibacterial ZnO@CeO 2 nanocrystals: Prospective material for control of foodborne pathogens. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Minoo Eftekhariyazdi, Masoud Shafafi Zenoozian, Elnaz Milani, Amir Hossein Elhamirad, Mohammad Armin
Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Somayeh Mashayekh, Rezvan Pourahmad, Behrouz Akbari-Adergani, Mohammad Reza Eshaghi
Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Sanah Ibtissem, Hafid Kahina, Djeghim Fairouz, Bader Romeila, Zitouni Ghania, Khalfaoui Zakaria, Boudjellal Abdelghani, Miguel Ángel Sentandreu, Becila Samira
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Poshadri Achinna, Penchalaraju Malleboina, Anuprita Ashokrao Joshi, T V N Padmavathi, Gugulothu Swaroopa, Indra Teja Nikkam, Anshul Singh
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Samsul Rizal, Maria Erna Kustyawati, null Murhadi, Reka Kumala Sari, Rahmat Hidayat
Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Jemima Owusuah Asante, Faustina Wireko-Manu, Christopher Larbie, Gertrude Nunana Kpodo, Ibok Oduro
Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Diva Cabral, Susana C Fonseca, Celia Rocha, Ana Pinto Moura, Jorge C Oliveira, Luís Miguel Cunha
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Purificación García-Segovia, Zaida Natalia Uribe-Wandurraga, Marta Igual, José Luís Mullor, Javier Martínez-Monzó
Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Junior Bernardo Molina-Hernández, Margarita Maria Andrade-Mahecha, Hugo Alexander Martínez-Correa
Passion fruit by-products ( Passiflora edulis f. flavicarpa ) as a potential fat replacer in ice cream. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, Maiqui Izidoro, Hebert Teixeira Cândido, Jaciene Lopes de Jesus Assis, Luciana Alves de Oliveira
Exploring differences in the physicochemical and nutritional properties of mango flours and starches. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Neeharika B, Vijayalaxmi K G, Shobha D
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Neeharika B, Vijayalaxmi K G, Shobha D
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Soutrick Paick, Rahul Das, Masud Alam, Anamika Sharma
Effect of corn silk powder on the baking and quality dynamics of muffins. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Julia Nutter, Amelia Ivone Saiz
Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Sibel Bolek, Feyza Tosya, Feriha Göksu
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Cengiz Caner, Kübra Tiryaki, Çiğdem Uysal Pala, Muhammed Yuceer
Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Mariem Somrani, Juan-Pablo Huertas, Asunción Iguaz, Hajer Debbabi, Alfredo Palop
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Marilia Silva Malvezzi Karwowski, Yasmine Sayuri Kassuia, Daniela Góes Turchenski, Ana Carolina Camargo de Oliveira Aust, Renata Ernlund Freitas de Macedo
Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)

2023

Ping Dong, Lan Xiao, Wenjiao Fan, Huizhen Yang, Chengjian Xu, Mingfeng Qiao, Kaixian Zhu, Huachang Wu, Jing Deng
Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Esra Gençdağ, Ahmet Görgüç, Sena Anakiz, Fatih Mehmet Yılmaz
Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Maryam Hasani, Seyed Mahdi Ojagh, Mohammad Amir Hasani, Shirin Hasani
Development of stability, antioxidant, and antimicrobial properties of biopolymeric chitosan- modified starch nanocapsules containing essential oil. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Tekmile Cankurtaran Kömürcü
Usage of primitive wheat ( Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Abdi Wira Septama, Aprilia Nur Tasfiyati, Eldiza Puji Rahmi, Ibrahim Jantan, Rizna Triana Dewi, Amit Jaisi
Antibacterial, bacteriolytic, and antibiofilm activities of the essential oil of temu giring ( Curcuma heyneana Val.) against foodborne pathogens. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Juan Manuel Santamaría Gómez, Yolanda Salinas-Moreno, Roberto Sigüenza López, Héctor Silos Espino, Irma Guadalupe López, Alejandra Chávez Rodríguez, Isaac Andrade González
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Thais Madoglio Sultani, Ana Carolina Pereira Francisco, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus
The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)