Latest Research in Bioactive Matrix Characterization

Top Research Topics in Bioactive Matrix Characterization

• Food composition and properties — 27 papers
• Meat and Animal Product Quality — 20 papers
• Food Drying and Modeling — 12 papers
• Edible Oils Quality and Analysis — 7 papers
• Seed and Plant Biochemistry — 6 papers
• Probiotics and Fermented Foods — 5 papers
• Fermentation and Sensory Analysis — 5 papers
• Food Chemistry and Fat Analysis — 4 papers
• Botanical Research and Applications — 4 papers
• Biochemical Analysis and Sensing Techniques — 4 papers

Highest-Cited Papers

1. Citrus Essential Oils in Food Safety and Health: Advances in AI‐Assisted Authentication, Antimicrobial Applications, Sustainable Extraction, and Regulatory Translation
2. Machine learning-assisted detection of Sudan I in chili powder using FT-IR coupled with magnetic molecular imprinting extraction
3. ДОСЛІДЖЕННЯ КИСЛОТОУТВОРЕННЯ У ТЕХНОЛОГІЇ КОМБУЧІ
4. ОПТИМІЗАЦІЯ РЕЦЕПТУРИ ВІВСЯНОГО ПЕЧИВА ІЗ ЗАДАНИМИ ФУНКЦІОНАЛЬНИМИ ВЛАСТИВОСТЯМИ
5. Effects of Household Processing on Rutin and Fagopyrin F in Common and Tartary Buckwheat
6. From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility
7. Chemical–Sensory Trade-Offs in Honey-Sweetened CCN-51 Cacao Mucilage Beverages
8. Lactic acid bacterium F. sanfranciscensis impairs fitness of yeast M. humilis in a synthetic wheat sourdough medium
9. Annatto‐Derived Carotenoids (Bixin and Norbixin) As Biodiesel Antioxidants: Characterization and Effects on Oxidative Stability ( Rancimat and PetroOXY )
10. Supercritical carbon dioxide processing of soybean isoflavones and utilization of partially defatted soybean cake in soymilk
11. Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (Phaseolus vulgaris L.) Flour in Gluten-Free Cupcakes
12. Optimizing microwave drying parameters for rhododendron bee pollen: effects on antioxidant potential, polyphenols, and proteins
13. Variability in agbelima production and quality of commercial agbelima, and suitability of provitamin A carotenoid cassava for agbelima production
14. Pulsed electric field aided nutrition, enhancement of bioactive contents, and antioxidant potentials in underutilized stinging nettle (Urtica spp.) leaves
15. Ionic Liquids or Eutectic Solvents: Which Is the Best for Extracting Phenolic Compounds from Macroalgae?
16. Horseradish ( Armoracia rusticana L.) Leaf Pomace: From By‐Product to Novel Natural Antioxidant in Mayonnaise Production
17. Formation Behavior of 3-MCPD Esters and Glycidyl Esters from Diacylglycerols during Oil Deodorization: Insights from Stable Isotope Tracing
18. Effect of Tremella fuciformis pulp on the physicochemical properties, antioxidant capacity and amino acid composition of shiitake noodles
19. Valorization of Pink Salmon (Oncorhynchus gorbuscha) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility
20. Effects of Pineapple, Plum, and Kiwi Marinades on Some Physicochemical and Textural Properties of Turkey Breast Shish Kebabs

Sub-Regions

• Food composition and properties — 42 papers
• Proteins in Food Systems — 28 papers
• Meat and Animal Product Quality — 22 papers
• Sensory Analysis and Statistical Methods — 21 papers
• Probiotics and Fermented Foods — 15 papers
• Seed and Plant Biochemistry — 15 papers