APPLIED FOOD RESEARCH

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A sustainable approach on the potential use of kale puree in edible wraps. 3:100261. 2023-01-01
Evaluating microencapsulated oregano (Origanum vulgare) aqueous extract as a bioactive ingredient on the overall quality of ready-to-cook fish products made from tilapia byproduct during frozen storage. 1:100274. 2023-01-01
Green ultrasound-assisted extraction of bioactive compounds of babassu (Attalea speciosa) mesocarp: Effects of solid-liquid ratio extraction, antioxidant capacity, and antimicrobial activity. 3:100331. 2023-01-01
Impact of ultrasound on pumpkin seed protein concentrate hydrolysis: Effects on Alcalase, protein, and assisted reaction. 3:100281. 2023-01-01
Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt. 3:1-100304. 2023-01-01
Aquafaba powder, lentil protein and citric acid as egg replacer in gluten-free cake: A model approach. 2:1-8. 2022-01-01
Aqueous extraction to high yield and quality of macauba (Acrocomia aculeata) pulp oil. 2:100060. 2022-01-01
Characterization and effect of edible alginate acidified coatings associated with photodynamics on cheese preservatio. 2:1. 2022-01-01
Characterization and effect of edible alginate acidified coatings associated with photodynamics on cheese preservation. 2:100113. 2022-01-01
Citrus peels odyssey: From the waste bin to the lab bench to the dining table. 2:100083. 2022-01-01
Coffee-roasting variables associated with volatile organic profiles and sensory evaluation using multivariate analysis. 2:1-12. 2022-01-01
Combination of storage followed by drying assures higher yield and quality of macauba (Acrocomia aculeata) pulp oil. 2:100090. 2022-01-01
Consumer perception of breads made with germinated rice flour and its nutritional and technological properties. 01:100142. 2022-01-01
Extraction of pectin from persimmon (Diospyros kaki L.). 2:100224. 2022-01-01
Factors influencing consumers? attitudes towards the consumption of grape pomace powder. 2:100103. 2022-01-01
Food coating using vegetable sources: importance and industrial potential, gaps of knowledge, current application, and future trends. 2:100073. 2022-01-01
Garlic (Allium sativum L.) peel extracts: From industrial by-product to food additive. 2:100186-100192. 2022-01-01
Occurrence of polycyclic aromatic compounds in guarana (Paullinia cupana) seeds subjected to different drying processes. 2:1-1. 2022-01-01
Optimal conditions for alkaline treatment of alginate extraction from the brown seaweed Sargassum cymosum C. Agardh by response surface methodology. 2:1-8. 2022-01-01
Prato cheese with addition of Lactobacillus helveticus: Effect of culture preparation on peptide profile. 2:100107. 2022-01-01
Produção de carne artificial como uma alternativa sustentável. 11:e47011730346. 2022-01-01
Quality of -Baigent? apples as a function of pre-harvest application of aminoethoxyvinylglycine and ethephon stored in controlled atmosphere. 1:100117. 2022-01-01
Superhydrophobic systems in food science and technology: Concepts, trends, challenges, and technological innovations. 2:100213. 2022-01-01
The influence of formulation and packaging material on the rheological properties of milk chocolate. 1:100199-100208. 2022-01-01
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. -:100027. 2021-01-01
Genotypic classification of wheat using near-infrared spectroscopy and PLS-DA. 1:100019. 2021-01-01

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