The impact of alginate composites enriched with spent black tea, green tea, jasmine tea, and Oolong tea wastes on the shelf-life extension of fruits and vegetables by Natasha Kulviwat, Fredrick Nwude Eze, Chitchamai Ovatlarnporn

“…Applied Food Research…”
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The influence of cognitive bias on the use of menu nutritional information among consumers in Mahikeng city, South Africa by S. Dube, C.Z. Tsvakirai, L.M. Mabuza, T. Makgopa

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Development of low-glycemic white bread using Oxalis tuberosa dietary fiber as a functional ingredient for nutraceutical benefits by Francisco Erik González Jiménez, Haydee Eliza Romero Luna, Sebastian Ramirez Avalos, Josué Antonio del Ángel Zumaya, Guadalupe Vivar Vera, Alfredo Alberto Morales Tapia, Rosa Isela Guzmán Gerónimo, Audry Peredo Lovillo

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Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C by Samir Smeti, Souha Tibaoui, Hayet Ben Haj Koubaier, Atef Lakoud, Naziha Atti

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Recovering bioactive compounds from yacon (Smallanthus sonchifolius) using the ultrasonic-microwave-assisted extraction technique by Tan Phat Vo, Thai Anh Thi Ho, Nguyen Minh Huy Ha, Minh Thu Nguyen, Man Man Chung, Hoang Nhan Nguyen, Dinh Quan Nguyen

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Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food) by Pratik S Gaikwad, C.K. Sunil, Aditi Negi, Akash Pare

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Investigation of the combined effect of alginate coating and specific bacteriophage on Salmonella enterica subsp. enterica serovar enteritidis reduction and physicochemical propert... by Zeinab Yari, Enayat Berizi, Seyyed Mohammad Ali Noori, Mehdi Shiri Nasab, Sahar Sabahi

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A comprehensive review on microencapsulation of probiotics: technology, carriers and current trends by Kambhampati Vivek, Sabyasachi Mishra, Rama Chandra Pradhan, Meena Nagarajan, Pavitra Krishna Kumar, Singam Suranjoy Singh, Dronachari Manvi, NA Nanje Gowda

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Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria by Nattha Jariyapamornkoon, Wanvaraporn Chalerysart, Asma Soxvisas, Niparat Sritharet, Wichai Sutthitham

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Chemical and biological antioxidant activity evaluation of extracts from berries pomaces by Mauricio Vergara-Castro, Carmen Soto-Maldonado, María Elvira Zúñiga-Hansen, Alejandra Arancibia-Díaz, Paloma Fuentes, Claudia Altamirano

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Comparison of fatty acid profile and mineral content of black mulberry (Morus nigra), white mulberry (Morus alba) and red mulberry (Morus rubra) grown in Bahrain by Ali Ali Redha, Afnan Freije, Chamali Kodikara, Mariangela Rondanelli, Eman Aqeel, Wajiha Zafar, Heba Albunni, Hawraa Merza, Aysha Khonji, Mona Aljar, Simone Perna

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Continuous flow UV-C irradiation and free SO2 concentrations effects on the oenological, physicochemical properties of rosé wine and stability during storage by Nydia Verónica Rentería-Ríos, Mario Maldonado-Estrada, Miguel Ángel Sánchez-Madrigal, Carmen Oralia Meléndez-Pizarro, María del Cielo Valdez-Cárdenas, Valeria Soledad Eim-Iznardo, Johan Mendoza, José Carlos Espinoza-Hicks, Armando Quintero-Ramos

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Impact of ultrasound on pumpkin seed protein concentrate hydrolysis: Effects on Alcalase, protein, and assisted reaction by Ana Flávia Coelho Pacheco, Leticia Bruni de Souza, Paulo Henrique Costa Paiva, Carini Aparecida Lelis, Erica Nascif Rufino Vieira, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior

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Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels by Nelly Lara, Arnulfo Portilla, Fernando Osorio, Jenny Ruales

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Implementation of a time-temperature-indicator as a shelf life predictive tool for a ready-to-eat salad by Claudia Waldhans, Antonia Albrecht, Rolf Ibald, Dirk Wollenweber, Judith Kreyenschmidt

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Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips by Naomi A. Eshun, Winfred-Peck Dorleku, Firibu K. Saalia, Marikis N. Alvarez, Alberta N.A. Aryee

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Effect of processing conditions (conventional heating, microwave, chilling, and freezing) on the stability of some bioactive compounds of jujube fruit by Najmeh Shams Najafabadi, Mohammad Ali Sahari, Mohsen Barzegar, Zohreh Hamidi Esfahani

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Boerhavia diffusa and Coccinia grandis: Two indigenous vegetables as a source of essential minerals, vitamins, amino acids, and fatty acids by Shyama Prosad Moulick, Farhana Jahan, Md. Zia Uddin Al Mamun, Md. Imam Sohel Hossain, Khondoker Shahin Ahmed, Md. Alamgir Kabir, Md. Mamunur Rashid, Rahima Akter Sathee, Muhammad Mahfuz Hasan

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Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken by Mingzhu Sun, Yaqi Cao, Hongxia Liu, Tianran Huang, Zongshuai Zhu, Yuan Gao, Ming Huang

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Impact of scaling up on coffee fermentation using starter cultures by Carlos Roberto Luiz Maia Júnior, Nádia Nara Batista, Silvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Rosane Freitas Schwan

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