Current Research in Food Science

Title Publication Date Language Citations
Extraction of phenolic compounds: A review2021/01/01English336
An overview of biodegradable packaging in food industry2021/01/01English134
Machine learning techniques for analysis of hyperspectral images to determine quality of food products: A review2021/01/01English127
Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms2020/11/01English110
Relationship between color and antioxidant capacity of fruits and vegetables2020/06/01English104
A review on the food digestion in the digestive tract and the used in vitro models2021/01/01English101
Deep learning and machine vision for food processing: A survey2021/01/01English91
Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts2021/01/01English67
Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications2020/06/01English54
Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying2020/11/01English54
In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics2021/01/01English49
Physics of agarose fluid gels: Rheological properties and microstructure2021/01/01English47
Evaluating the use of zein in structuring plant-based products2020/11/01English46
Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate2021/01/01English46
Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin2020/11/01English45
The safety of nanomaterials in food production and packaging2022/01/01English45
Physicochemical characterisation, molecular docking, and drug-likeness evaluation of hypotensive peptides encrypted in flaxseed proteome2020/11/01English44
Antioxidant active packaging systems to extend the shelf life of sliced cooked ham2019/11/01English42
Detection of mold on the food surface using YOLOv52021/01/01English42
Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification2022/01/01English42
Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products2020/11/01English41
Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules2021/01/01English41
Tremella polysaccharides-coated zein nanoparticles for enhancing stability and bioaccessibility of curcumin2022/01/01English39
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate2022/01/01English38
Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)2021/01/01English36
Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties2021/01/01English36
Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers2020/11/01English35
Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)2021/01/01English33
Sustainability assessment of hybrid active greenhouse solar dryer integrated with evacuated solar collector2021/01/01English32
Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review2022/01/01English30