Food Bioscience

Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch

The in vitro antithrombotic properties of ale, lager, and stout beers

Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality

Improvement in dispersibility, stability and antioxidant activity of resveratrol using a colloidal nanodispersion of BSA-resveratrol

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

High yield of tetramethylpyrazine in functional Fuqu using bacillus amyloliquefaciens

Whey protein stabilized nanoemulsion: A potential delivery system for ginsenoside Rg3 whey protein stabilized nanoemulsion: Potential Rg3 delivery system

Chemical analysis of the antioxidants from the aerial parts of wild Polygonum equisetiforme from Tunisia

Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles

Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate

Antimicrobial activities of irradiation-degraded chitosan fragments

Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization

Protective effects of phytochemicals of Capparis spinosa seeds with cisplatin and CCl4 toxicity in mice

Nanoencapsulation of hesperetin using basil seed mucilage nanofibers: Characterization and release modeling

Basic composition, antioxidant activity and nanoemulsion behavior of oil from mantis shrimp (Oratosquilla nepa)

Study of milk coagulation induced by chymosin using atomic force microscopy

Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making

In vitro antibacterial activity and volatile characterisation of organic Apis mellifera ligustica (Spinola, 1906) beeswax ethanol extracts

Edible coatings on Gouda cheese as a barrier against external contamination during ripening

Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco

Thermal and structural changes of pasteurized milk fat globules during storage

Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch

Thyme oil alginate-based edible coatings inhibit growth of pathogenic microorganisms spoiling fresh-cut cantaloupe

Antarctic krill oil promotes longitudinal bone growth in adolescent male mice

Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant

Antioxidant and antidiabetic properties of Chinese and Indian bitter melons (Momordica charantia L.)

Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems

Quality improvement of jaggery, a traditional sweetener, using bagasse activated carbon

Traditional starter cultures for enset fermentation: Unravelling their production and microbial composition

Full title- In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain

β-Glucan-enriched fermented barley bran (Sigumjang meju) extracts attenuates gastric mucosal injury induced by acute alcohol intake in vivo

Inhibitory effect of bacteriocin-producing Lactobacillus brevis DF01 and Pediococcus acidilactici K10 isolated from kimchi on enteropathogenic bacterial adhesion

Instrumental characterization of banana dessert gels for the elderly with dysphagia

Effect of rice bran hydrolysates on physicochemical and antioxidative characteristics of fried fish cakes during repeated freeze-thaw cycles

Carotenoids, pigments, phenolic composition and antioxidant activity of Oxalis corniculata leaves

Differential response to air exposure in crowded and uncrowded Atlantic cod (Gadus morhua): Consequences for fillet quality

Effect of salt concentration on quality of northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast sauerkraut fermentation

Citrinin produced using strains of Penicillium citrinum from Liupao tea

Continuous biosynthesis of geranyl butyrate in a circulating fluidized bed reactor

Development of a third-generation snack with type 4 resistant sorghum starch: Physicochemical and sensorial properties

Functional effects of ice plant amylases on cake and bun quality

Pepsin-catalyzed plastein reaction with tryptophan increases the in vitro activity of lactoferrin hydrolysates with BGC-823 cells

The anti-gastritis activity of an exopolysaccharide from Rhizopus nigricans

Extraction of active compounds from different parts of pomegranate and incorporation into a potential delivery model system using a printing technique

Contribution of disulfide bond to the stability of Thermobifida fusca cutinase

Milk digestion peptidomics: Tracking caseinophosphopeptides in simulated gastrointestinal digestion

Physicochemical, structural and sensory properties of smooth hound autolysates-sugar conjugates formed using a glycosylation reaction