Journal of Food Measurement and Characterization

Enhancing bio-recovery of bioactive compounds extracted from Citrus medica L. Var. sarcodactylis: optimization performance of integrated of pulsed-ultrasonic/microwave technique

Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta)

Preparation and assessment of bioactive extracts having antioxidant activity from rice bran protein hydrolysates

Effect of ultrasonic energy density on moisture transfer during ultrasound enhanced vacuum drying of honey

Effect of roasting on physicochemical and antioxidant properties of kalonji (Nigella sativa) seed flour

Simultaneous determination of Sunset Yellow and Tartrazine in soft drinks on carbon-paste electrode modified by silica impregnated with cetylpyridinium chloride

Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Comparing properties of starch and flour of yellow-flesh cassava cultivars and effects of modifications on properties of their starch

Gurum (Citrullus lanatus var. Colocynthoide) seed: lipid, amino acid, mineral, proximate, volatile compound, sugar, vitamin composition and functional properties

Chemical composition of the seed and ‘milk’ of three common bean (Phaseolus vulgaris L) varieties

Using electronic nose to recognize fish spoilage with an optimum classifier

Effect of chemical refining on the levels of bioactive components and hazardous substances in soybean oil

Mucilage of spineless cactus in the composition of an edible coating for minimally processed yam (Dioscorea spp.)

Combined application of electronic nose analysis and back-propagation neural network and random forest models for assessing yogurt flavor acceptability

Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage

Analysis of triacylglycerols molecular species composition, total fatty acids, and sn-2 fatty acids positional distribution in different types of milk powders

Chia (Salvia hispanica L.) cookies: physicochemical/microbiological attributes, nutrimental value and sensory analysis

Frying stability time of olive oils estimated from the oxidative stability index

Comparison of laser backscattering imaging and computer vision system for grading of seedless watermelons

Preparation and characterization of whey protein hydrolysate-Zn complexes

Optimization of ultrasonic-assisted extraction, refinement and characterization of water-soluble polysaccharide from Dictyosphaerium sp. and evaluation of antioxidant activity in vitro

Effect of isolation methods on the crystalline, pasting, thermal properties and antioxidant activity of starch from queen sago (Cycas circinalis) seed

Bioactive compounds, antioxidant activity and some physicochemical properties of the seed and seed-oil of Mahonia aquifolium berries

Effect of different edible coatings on biochemical quality and shelf life of apricots (Prunus armenica L. cv Canino)

Determination of physical, biochemical and microstructural changes in impact-bruise damaged pomegranate fruit

Chemical, structural and functional properties of whey proteins covalently modified with phytochemical compounds

Effects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata Miller

Effect of diverse binder materials and their addition levels on physico-chemical characteristics of sausages

Correlations between selected quality and electrical parameters of musts from stone and pome fruits

Effect of different drying methods on antioxidant characteristics of bee-pollen

Purification of lactoperoxidase from bovine milk by integrating the technique of salting-out extraction with cation exchange chromatographic separation

Changes of the stability and bioactivity of quercetin and myricetin in BGC-823 cells in response to heat treatment and Fe2+/Cu2+ addition

Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers

Changes in anticholinesterase, antioxidant activities and related bioactive compounds of carob pulp (Ceratonia siliqua L.) during ripening stages

Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads

Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise

Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers

Preparation of soluble dietary fibers from Gracilaria lemaneiformis and its antitumor activity in vivo

Cloning, purification and biochemical characterization of recombinant Cathepsin L from Takifugu rubripes and its role in taste formation

A comparison of physicochemical stabilities of β-carotene-loaded nanoemulsions prepared with different food proteins

Comprehensive appraisement of antioxidant potential and phytochemical profile of native botanicals from Turkey

Effects of processing methods and extraction solvents on the chemical content and bioactive properties of propolis

Di-glycosyl-stevioside production via Leuconostoc citreum sk24.002 alternansucrase enzymatic reaction and structural characterization

A high-throughput system for screening high diacetyl-producing lactic acid bacteria in fermented milk in 96-well microplates

Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties

Antioxidant, cytotoxic and apoptotic potentials of seeds of Momordica subangulata subsp. renigera inhibit the growth of Ehrlich ascites carcinoma in mice