INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of various Bacillus coagulans isolates for the production of high purity L‐lactic acid using defatted rice bran hydrolysates

Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice

Improving the sensory and nutritional value of gluten‐free bread

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Green recovery of phenolic compounds from rice byproduct (rice bran) using glycerol based on viscosity, conductivity and density

Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

Comparison of phytochemical profiles, cellular antioxidant and anti‐proliferative activities in five varieties of wampee (Clausena lansium) fruits

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review

The distribution of 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal in different vegetable oils and their formation from fatty acid methyl esters

Valorisation of sweet corn (Zea mays) cob by extraction of valuable compounds

A multi‐scale characterisation of the durum wheat pasta cooking process

Emerging roles of bioactive peptides on brain health promotion

Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum (Sorghum bicolor (L.) Moench) brewing process

Structure characterisation of polysaccharide isolated from huangjiu and its anti‐inflammatory activity through MAPK signalling

Chemoprevention by means of soy proteins and peptides – current status and future approaches: a review

Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)

Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion

Effects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea

Essential oil nanoemulsions: antibacterial activity in contaminated fruit juices

Health‐promoting effects of dietary polysaccharide extracted from Dendrobium aphyllum on mice colon, including microbiota and immune modulation

Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange‐fleshed sweetpotatoes

In vitro gastrointestinal digestion of mango by-product snacks: Potential absorption of polyphenols and antioxidant capacity

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Recent trends for the employment of jumbo squid (Dosidicus gigas) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review

An investigation into green coffee press cake as a renewable source of bioactive compounds

Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary, simulated gastric and small intestinal conditions and fermentation by human gut microbiota

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation

Influence of physiological and chemical factors on the absorption of bioactive peptides

Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking

Steam radish sprout (Raphanus sativus L.): active substances, antioxidant activities and non‐targeted metabolomics analysis

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Enhanced bioaccessibility in vitro and bioavailability of Ginkgo biloba extract nanoparticles prepared by liquid anti‐solvent precipitation

Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers

Effect of light, pH, metal ions and antioxidants on the colour stability of norbixin in aqueous solution

Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing

Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels

Reduction of cyanide content of bitter almond and its oil using different treatments

Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

In vitro bioaccessibility of avenanthramides in cookies made with malted oat flours

Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

Inactivation mechanisms of electron beam irradiation on Listeria innocua through the integrity of cell membrane, genomic DNA and protein structures