Latest Research in Food composition and properties

Top Research Topics in Food composition and properties

• Food composition and properties — 11 papers
• Meat and Animal Product Quality — 6 papers
• Edible Oils Quality and Analysis — 4 papers
• Microbial Inactivation Methods — 2 papers
• Microencapsulation and Drying Processes — 2 papers
• Seed and Plant Biochemistry — 1 papers
• Probiotics and Fermented Foods — 1 papers
• Medicinal plant effects and applications — 1 papers
• Seaweed-derived Bioactive Compounds — 1 papers
• Food Chemistry and Fat Analysis — 1 papers

Highest-Cited Papers

1. From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility
2. Lactic acid bacterium F. sanfranciscensis impairs fitness of yeast M. humilis in a synthetic wheat sourdough medium
3. Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (Phaseolus vulgaris L.) Flour in Gluten-Free Cupcakes
4. Pulsed electric field aided nutrition, enhancement of bioactive contents, and antioxidant potentials in underutilized stinging nettle (Urtica spp.) leaves
5. Ionic Liquids or Eutectic Solvents: Which Is the Best for Extracting Phenolic Compounds from Macroalgae?
6. From Composition to Shelf Life: Oxidative Deterioration Trajectories of Monovarietal Extra Virgin Olive Oils
7. Formation Behavior of 3-MCPD Esters and Glycidyl Esters from Diacylglycerols during Oil Deodorization: Insights from Stable Isotope Tracing
8. Effect of Tremella fuciformis pulp on the physicochemical properties, antioxidant capacity and amino acid composition of shiitake noodles
9. Metabolomics-Guided Fermentation of Tropical Agricultural Byproducts: Linking Microbial Biotransformation to Bioactive Function and Circular Ingredient Development
10. Critical kinetic transition points over the vegetable oils peroxidation monitored simultaneously by peroxide and carbonyl values
11. COMPREHENSIVE QUALITY ASSESSMENT OF HARD CHEESE WITH FLAX SEEDS USING THE FACTOR AREA METHOD
12. Effects of Traditional Moroccan Bandek Processing on Nutritional Composition, In Vitro Starch Digestibility, and Volatile Profiles of Barley and Durum Wheat Genotypes
13. Investigating the Effect of Sodium Chloride Concentration on the Growth Rate of Bread Mold
14. Optimization of Juice- and Poultry-Industry By-Product Incorporation in Cooked Sausage Formulations Using Response Surface Methodology
15. Effects of pregelatinization methods and fruit maturity on physicochemical, functional, and pasting properties of banana ( Musa paradisiaca L.) flour
16. Tara Gum and Potato Starch Mixtures as a Strategy for Maintaining the Quality of Low Sodium Pork Meat Products
17. Development and Characterization of Wheat Burger Buns Fortified with Fermented–Freeze-Dried Sesame Bran Powder: Nutritional and Sensory Evaluation
18. Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted approaches
19. The effect of thermosonication and pasteurization on quality attributes of pumpkin juice and puree enriched with banana peel powder during cold storage
20. Separation of Glycerides from Algal Lipid Extract Using Preparative Chromatography