| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins
|
Siow, Cai San
|
|
|
5 |
C |
p.
|
article
|
| 2 |
A review on Brazilian baru plant (Dipteryx alata Vogel): morphology, chemical composition, health effects, and technological potential
|
Lima, Dyana Carla
|
|
|
5 |
C |
p.
|
article
|
| 3 |
A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product
|
Wani, Aakash Dadarao
|
|
|
5 |
C |
p.
|
article
|
| 4 |
Artificial steak: A 3D printable hydrogel composed of egg albumen, pea protein, gellan gum, sodium alginate and rice mill by-products
|
TSAI, Cheng-Rong
|
|
|
5 |
C |
p.
|
article
|
| 5 |
Aspects that affect tasting studies of emerging food – a review
|
Hellwig, Coralie
|
|
|
5 |
C |
p.
|
article
|
| 6 |
Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
|
Zioga, Evangelia
|
|
|
5 |
C |
p.
|
article
|
| 7 |
Comparative study on the hedonic and fuzzy logic based sensory analysis of formulated soup mix
|
Sugumar, Jagan Karthik
|
|
|
5 |
C |
p.
|
article
|
| 8 |
Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage
|
Hoskin, Roberta Targino
|
|
|
5 |
C |
p.
|
article
|
| 9 |
Development and characterization of the nutritional profile and microbial safety of rice-nixtamalized corn grits blends as potential alternative staple for household consumption
|
Hernandez, Jessica A.
|
|
|
5 |
C |
p.
|
article
|
| 10 |
Development of a protein supplemented fruit smoothie using pea protein isolate as a plant-based protein alternative
|
Bäuerle, Laura
|
|
|
5 |
C |
p.
|
article
|
| 11 |
Development of vegan meat flavour: A review on sources and techniques
|
Kale, Prajyoti
|
|
|
5 |
C |
p.
|
article
|
| 12 |
Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements
|
Claus, Pauline
|
|
|
5 |
C |
p.
|
article
|
| 13 |
Duckweed as a future food: Evidence from metabolite profile, nutritional and microbial analyses
|
Yahaya, Nazariyah
|
|
|
5 |
C |
p.
|
article
|
| 14 |
Effect of α-dl tocopherol acetate (antioxidant) enriched edible coating on the physicochemical, functional properties and shelf life of minimally processed carrots (Daucus carota subsp. sativus)
|
Keshari, Divya
|
|
|
5 |
C |
p.
|
article
|
| 15 |
Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality
|
Dias, Fernanda Furlan Goncalves
|
|
|
5 |
C |
p.
|
article
|
| 16 |
Effects of the tea polyphenol content on the properties and structural characteristics of simulated meat
|
Jiang, Ruisheng
|
|
|
5 |
C |
p.
|
article
|
| 17 |
Encapsulated essential oils: A perspective in food preservation
|
Reis, Douglas Rodrigues
|
|
|
5 |
C |
p.
|
article
|
| 18 |
Extraction and physicochemical characteristics of high pressure-assisted cold brew coffee
|
Zhang, Liguo
|
|
|
5 |
C |
p.
|
article
|
| 19 |
Fish carcass flours from different species and their incorporation in tapioca cookies
|
de Souza, Maria Luiza Rodrigues
|
|
|
5 |
C |
p.
|
article
|
| 20 |
Frog meat products: Acceptance or aversion sensory?
|
Sancio, Ana Paula de Oliveira
|
|
|
5 |
C |
p.
|
article
|
| 21 |
Functional components of peanuts (Arachis Hypogaea L.) and health benefits: A review
|
Çiftçi, S.
|
|
|
5 |
C |
p.
|
article
|
| 22 |
Future flavours from the past: Sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem Land, Australia
|
Fyfe, Selina
|
|
|
5 |
C |
p.
|
article
|
| 23 |
Gastronomy: An extended platform for customized nutrition
|
Subhasri, D.
|
|
|
5 |
C |
p.
|
article
|
| 24 |
Indicator based assessment of food security in SAARC nations under the influence of climate change scenarios
|
Singh, Ram Kumar
|
|
|
5 |
C |
p.
|
article
|
| 25 |
Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects
|
Bocker, Ramon
|
|
|
5 |
C |
p.
|
article
|
| 26 |
Interventions that influence animal-product consumption: A meta-review
|
Grundy, Emily A.C.
|
|
|
5 |
C |
p.
|
article
|
| 27 |
Kombucha fermentation in blueberry (Vaccinium myrtillus) beverage and its in vivo gastroprotective effect: Preliminary study
|
Barbosa, Erica Loredo
|
|
|
5 |
C |
p.
|
article
|
| 28 |
Liposomes loading grape seed extract: A nanotechnological solution to reduce wine-making waste and obtain health-promoting products
|
Montagner, Giane Engel
|
|
|
5 |
C |
p.
|
article
|
| 29 |
Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties
|
Vega-Gálvez, Antonio
|
|
|
5 |
C |
p.
|
article
|
| 30 |
Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile
|
Penna Franca, Paula Albuquerque
|
|
|
5 |
C |
p.
|
article
|
| 31 |
Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications
|
Cavalcante, Atacy Maciel de Melo
|
|
|
5 |
C |
p.
|
article
|
| 32 |
Moving from pork to soy-based meat substitutes: Evaluating environmental impacts in relation to nutritional values
|
Van Mierlo, Klara
|
|
|
5 |
C |
p.
|
article
|
| 33 |
Optimisation of the combined treatment of nisin, oregano and ultrasound in decontaminating Listeria monocytogenes and Escherichia coli O157:H7 on cabbage
|
Takundwa, Brianmax A.
|
|
|
5 |
C |
p.
|
article
|
| 34 |
Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology
|
Nieto-Mazzocco, Elizabeth
|
|
|
5 |
C |
p.
|
article
|
| 35 |
Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying
|
Padhi, Subhanki
|
|
|
5 |
C |
p.
|
article
|
| 36 |
Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran
|
Liu, Sean X.
|
|
|
5 |
C |
p.
|
article
|
| 37 |
Potential of microalgae as flavoring agents for plant-based seafood alternatives
|
Coleman, Bert
|
|
|
5 |
C |
p.
|
article
|
| 38 |
Recent trends in the application of cold plasma for the modification of plant proteins - A review
|
Basak, Somnath
|
|
|
5 |
C |
p.
|
article
|
| 39 |
Reducing meat consumption: Insights from a bibliometric analysis and future scopes
|
Moreira, Mirian Natali Blézins
|
|
|
5 |
C |
p.
|
article
|
| 40 |
Replacing synthetic antioxidants in food emulsions with microparticles from green acerola ( Malpighia emarginata )
|
Teixeira, Bianca Ferraz
|
|
|
5 |
C |
p.
|
article
|
| 41 |
Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour
|
Agarwal, Deepa
|
|
|
5 |
C |
p.
|
article
|
| 42 |
Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review
|
Raja, Kamalesh
|
|
|
5 |
C |
p.
|
article
|
| 43 |
Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix)
|
Warren, Derek
|
|
|
5 |
C |
p.
|
article
|
| 44 |
The impact of COVID-19 on the small and medium dairy farms and comparative analysis of customers’ behavior in Armenia
|
Hambardzumyan, Garegin
|
|
|
5 |
C |
p.
|
article
|
| 45 |
The importance of local food products attributes in Brazil consumer's preferences
|
Marques, Suzi Cristiny da Costa
|
|
|
5 |
C |
p.
|
article
|
| 46 |
The sustainability halo effect: Does the provision of sustainability information of a snack affect sensory and health perception, and willingness to pay?
|
Bschaden, Andreas
|
|
|
5 |
C |
p.
|
article
|
| 47 |
Unconventional food plants: Nutritional aspects and perspectives for industrial applications
|
Milião, Gustavo Leite
|
|
|
5 |
C |
p.
|
article
|
| 48 |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
|
Moretti, Ana Florencia
|
|
|
5 |
C |
p.
|
article
|
Journal description