Journal of Food Science and Technology

Title Publication Date Language Citations
Reactivity of phenolic compounds towards free radicals under in vitro conditions2015/01/08English198
Functional components and medicinal properties of food: a review2014/05/16English197
Utilization of pomace from apple processing industries: a review2010/08/01English180
Prodigiosin and its potential applications2015/01/24English180
Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging2015/09/16English174
Technology, applications and modelling of ohmic heating: a review2012/04/29English170
Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)2010/12/25English165
Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves2015/09/17English164
Trans fats—sources, health risks and alternative approach - A review2011/01/28English161
Bioactive peptides of animal origin: a review2015/01/21English160
Machine vision system: a tool for quality inspection of food and agricultural products2011/04/09English159
Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba pentandra L.2011/05/05English156
Bioactivities of phytochemicals present in tomato2018/06/01English156
Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review2015/10/01English153
Advanced glycation End-products (AGEs): an emerging concern for processed food industries2015/08/01English153
Microbial pigments as natural color sources: current trends and future perspectives2014/10/10English151
Optical biosensors for food quality and safety assurance—a review2011/07/06English149
Novel trends in development of dietary fiber rich meat products—a critical review2013/04/28English148
Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review2014/01/30English147
Bioactive constituents in pulses and their health benefits2016/11/21English147
Biosensors in food processing2012/08/11English145
Osmotic dehydration of fruits and vegetables: a review2012/02/22English144
Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review2011/02/18English141
Processing, food applications and safety of aloe vera products: a review2011/01/18English139
Potential use of peanut by-products in food processing: a review2011/07/15English138
Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review2012/06/02English137
Effects of variety on the quality of tomato stored under ambient conditions2011/05/08English135
Significance of coarse cereals in health and nutrition: a review2012/01/25English133
Germinated brown rice as a value added rice product: A review2011/01/22English133
Functional properties of pasta enriched with variable cereal brans2011/02/25English132