| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A bibliometric analysis of 3D food printing research: A global and African perspective
|
Fasogbon, Beatrice Mofoluwaso
|
|
|
6 |
C |
p.
|
article
|
| 2 |
A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
|
Coelho, Carla R.V.
|
|
|
6 |
C |
p.
|
article
|
| 3 |
Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio
|
Moll, Pascal
|
|
|
6 |
C |
p.
|
article
|
| 4 |
Agro-ecological distribution and consumption of wild harvested edible insects, fruits, and vegetables in rural Zimbabwe
|
Macheka, Lesley
|
|
|
6 |
C |
p.
|
article
|
| 5 |
Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate
|
Liu, Xinye
|
|
|
6 |
C |
p.
|
article
|
| 6 |
Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda
|
Amagloh, Flora Christine
|
|
|
6 |
C |
p.
|
article
|
| 7 |
Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system
|
Raak, Norbert
|
|
|
6 |
C |
p.
|
article
|
| 8 |
Candying process for enhancing pre-waste watermelon rinds to increase food sustainability
|
Maletti, Laura
|
|
|
6 |
C |
p.
|
article
|
| 9 |
Cassava production practices in Ethiopia and its use as Ingredient for injera making
|
Bogale, Shiferaw
|
|
|
6 |
C |
p.
|
article
|
| 10 |
Combination of DNA barcoding, targeted metabolite profiling and multispectral imaging to identify mold species and metabolites in sliced bread
|
Ollinger, Nicole
|
|
|
6 |
C |
p.
|
article
|
| 11 |
Commercialization of cultured meat products: Current status, challenges, and strategic prospects
|
Ye, Yongli
|
|
|
6 |
C |
p.
|
article
|
| 12 |
Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods
|
Netravati,
|
|
|
6 |
C |
p.
|
article
|
| 13 |
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder
|
Spada, Fernanda Papa
|
|
|
6 |
C |
p.
|
article
|
| 14 |
Computational fluid dynamics modeling of cell cultures in bioreactors and its potential for cultivated meat production—A mini-review
|
Cantarero Rivera, Fernando José
|
|
|
6 |
C |
p.
|
article
|
| 15 |
Consumer perception of plant-based burger recipes studied by projective mapping
|
Birke Rune, Christina J.
|
|
|
6 |
C |
p.
|
article
|
| 16 |
Consumers’ purchase intention for upcycled foods: Insights from Turkey
|
Yilmaz, Ece
|
|
|
6 |
C |
p.
|
article
|
| 17 |
Effects of incorporation of hempseed meal on the quality attributes of chicken sausage
|
Sun, Guoxiao
|
|
|
6 |
C |
p.
|
article
|
| 18 |
Environmental and economic life cycle evaluation of potential energy efficiency measures on Latvian fish supply chain
|
Diaz, Fabian
|
|
|
6 |
C |
p.
|
article
|
| 19 |
Erratum to “A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology” [Future Foods, 4 (2021) 100046]
|
Reed, Melissa
|
|
|
6 |
C |
p.
|
article
|
| 20 |
Erratum to “Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage” [Future Foods, 5 (2021) 100137]
|
Hoskin, Roberta Targino
|
|
|
6 |
C |
p.
|
article
|
| 21 |
Erratum to “Effect of oxygen tolerant probiotic strain, stabilizers and copper addition on the storage stability of Aloe vera supplemented synbiotic lassi” [Future Foods, 3 (2021) 100021]
|
Kumar, Ajay
|
|
|
6 |
C |
p.
|
article
|
| 22 |
Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038]
|
Schmelter, Linda
|
|
|
6 |
C |
p.
|
article
|
| 23 |
Erratum to “Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis” [Future Foods, 4 (2021) 100049]
|
Vaikma, Helen
|
|
|
6 |
C |
p.
|
article
|
| 24 |
Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014]
|
do Carmo, Cátia Saldanha
|
|
|
6 |
C |
p.
|
article
|
| 25 |
Erratum to “Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment” [Future Foods, 4 (2021) 100042]
|
Smetana, Sergiy
|
|
|
6 |
C |
p.
|
article
|
| 26 |
Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds” [Future Foods, 4 (2021) 100092]
|
Kaleda, Aleksei
|
|
|
6 |
C |
p.
|
article
|
| 27 |
Erratum to “Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies” [Future Foods, 4 (2021) 100036]
|
Jagadiswaran, Bhagya
|
|
|
6 |
C |
p.
|
article
|
| 28 |
Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review
|
Munialo, Claire D
|
|
|
6 |
C |
p.
|
article
|
| 29 |
Extraction of protein from juice blend of grass and clover pressed by a pilot pressing facility combined with a pulsed electric field treatment
|
Guo, Xiaoai
|
|
|
6 |
C |
p.
|
article
|
| 30 |
Functional and physical properties of commercial pulse proteins compared to soy derived protein
|
Ma, Kai Kai
|
|
|
6 |
C |
p.
|
article
|
| 31 |
High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life
|
Varghese, Cinu
|
|
|
6 |
C |
p.
|
article
|
| 32 |
Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
|
Ribeiro, José Carlos
|
|
|
6 |
C |
p.
|
article
|
| 33 |
Impact of ripening, harvest season, and the nature of solvents on antioxidant capacity, flavonoid, and p-synephrine concentrations in Citrus aurantium extracts from residue
|
Estrada-Sierra, Nancy Abril
|
|
|
6 |
C |
p.
|
article
|
| 34 |
Individual differences in sensitivity to bitterness focusing on oat and pea preparations
|
Vaikma, Helen
|
|
|
6 |
C |
p.
|
article
|
| 35 |
Induction of defense mechanisms in avocado using Mexican oregano oil-based antifungal sachet
|
Colín-Chávez, Citlali
|
|
|
6 |
C |
p.
|
article
|
| 36 |
In reply to: “Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products” by C.J. Bryant (Future Foods 2022, 6, 100174)
|
Loveday, Simon M.
|
|
|
6 |
C |
p.
|
article
|
| 37 |
Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics
|
Gregersen Echers, Simon
|
|
|
6 |
C |
p.
|
article
|
| 38 |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation
|
Nishiyama-Hortense, Yara Paula de Oliveira
|
|
|
6 |
C |
p.
|
article
|
| 39 |
Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation
|
Zhang, Zijia
|
|
|
6 |
C |
p.
|
article
|
| 40 |
Microalgae-based food: Purchase intentions and willingness to pay
|
Maehle, Natalia
|
|
|
6 |
C |
p.
|
article
|
| 41 |
Microalgae-based products: Food and public health
|
Ferreira de Oliveira, Ana Paula
|
|
|
6 |
C |
p.
|
article
|
| 42 |
Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties
|
Arzami, Anis N.
|
|
|
6 |
C |
p.
|
article
|
| 43 |
Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin
|
Ninomiya, Kazumi
|
|
|
6 |
C |
p.
|
article
|
| 44 |
Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts
|
Devnani, Bhanu
|
|
|
6 |
C |
p.
|
article
|
| 45 |
Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products
|
Bryant, Christopher J.
|
|
|
6 |
C |
p.
|
article
|
| 46 |
Responses of the human gut microbiota to physiologically digested insect powders or isolated chitin thereof
|
Refael, Gil
|
|
|
6 |
C |
p.
|
article
|
| 47 |
RETRACTED: Consumer behavior towards nanopackaging ‐ A new trend in the food industry
|
Siddiqui, Shahida Anusha
|
|
|
6 |
C |
p.
|
article
|
| 48 |
RFID-based sensing in smart packaging for food applications: A review
|
Zuo, Jinsong
|
|
|
6 |
C |
p.
|
article
|
| 49 |
Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium
|
Meena, Kanti
|
|
|
6 |
C |
p.
|
article
|
| 50 |
Technological prospecting: The case of cultured meat
|
Fernandes, Alice Munz
|
|
|
6 |
C |
p.
|
article
|
| 51 |
Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives
|
Baune, Marie-Christin
|
|
|
6 |
C |
p.
|
article
|
| 52 |
Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences
|
Talens, Clara
|
|
|
6 |
C |
p.
|
article
|
| 53 |
The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?
|
Henn, Katharina
|
|
|
6 |
C |
p.
|
article
|
| 54 |
Towards responsible production, consumption and food security in China: A review of the role of novel alternatives to meat protein
|
Zhu, Ying
|
|
|
6 |
C |
p.
|
article
|
Journal description