| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Conductive drying methods for producing high-quality restructured pineapple-starch snacks
|
da Silva Simão, Raquel
|
|
|
70 |
C |
p.
|
article
|
| 2 |
Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change
|
Tang, Yingjie
|
|
|
70 |
C |
p.
|
article
|
| 3 |
Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020
|
Derossi, Antonio
|
|
|
70 |
C |
p.
|
article
|
| 4 |
Editorial Board
|
|
|
|
70 |
C |
p.
|
article
|
| 5 |
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions
|
Heydari, Ali
|
|
|
70 |
C |
p.
|
article
|
| 6 |
Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking
|
Moens, Lucie G.
|
|
|
70 |
C |
p.
|
article
|
| 7 |
Effects of different antioxidants on quality of meat patties treated with in-package cold plasma
|
Gao, Yue
|
|
|
70 |
C |
p.
|
article
|
| 8 |
Extraction of bioactive compounds from Curcuma longa L. using deep eutectic solvents: In vitro and in vivo biological activities
|
Oliveira, Grazielle
|
|
|
70 |
C |
p.
|
article
|
| 9 |
Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis
|
Zhang, Yuanchao
|
|
|
70 |
C |
p.
|
article
|
| 10 |
From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties
|
Derossi, A.
|
|
|
70 |
C |
p.
|
article
|
| 11 |
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins
|
Faieta, Marco
|
|
|
70 |
C |
p.
|
article
|
| 12 |
Hydrodynamic cavitation: Process opportunities for ice-cream formulations
|
Sim, Jae Young
|
|
|
70 |
C |
p.
|
article
|
| 13 |
Impact of sonication on slurry shear -thinning of protein from sea cucumber (Apostichopus japonicus): Proteolytic reaction kinetics, thermodynamics, and conformational modification
|
Quaisie, Janet
|
|
|
70 |
C |
p.
|
article
|
| 14 |
Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin
|
Galves, Cassia
|
|
|
70 |
C |
p.
|
article
|
| 15 |
Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure
|
Kim, Jeong Un
|
|
|
70 |
C |
p.
|
article
|
| 16 |
α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation
|
Gao, Yu-Zhe
|
|
|
70 |
C |
p.
|
article
|
| 17 |
Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality
|
Shen, Liuyang
|
|
|
70 |
C |
p.
|
article
|
| 18 |
Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content
|
He, Chang
|
|
|
70 |
C |
p.
|
article
|
| 19 |
Multipin dielectric barrier discharge for drying of foods and biomaterials
|
Misra, N.N.
|
|
|
70 |
C |
p.
|
article
|
| 20 |
Novel electromagnetic separation technology for the production of pea protein concentrate
|
Zhu, Hong-Guang
|
|
|
70 |
C |
p.
|
article
|
| 21 |
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
|
Cropotova, Janna
|
|
|
70 |
C |
p.
|
article
|
| 22 |
Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time
|
Yang, Huijuan
|
|
|
70 |
C |
p.
|
article
|
| 23 |
The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines
|
Arcena, Mylene Ross
|
|
|
70 |
C |
p.
|
article
|
| 24 |
The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats
|
Ge, Xinyu
|
|
|
70 |
C |
p.
|
article
|
| 25 |
Ultrafiltration for recovery of rice protein: Fouling analysis and technical assessment
|
Doan, Ngoc Thuc Trinh
|
|
|
70 |
C |
p.
|
article
|
| 26 |
Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization
|
Liu, Yaowei
|
|
|
70 |
C |
p.
|
article
|
| 27 |
Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study
|
Srivastava, Rohit
|
|
|
70 |
C |
p.
|
article
|
| 28 |
Utilization of ultrasound and pulse electric field for the extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta) peel
|
Anwar, Mylene
|
|
|
70 |
C |
p.
|
article
|
Journal description