International Journal Of Food Science And Technology

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

Evaluation of various Bacillus coagulans isolates for the production of high purity L-lactic acid using defatted rice bran hydrolysates

Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

Structural characterisation and immunomodulatory effects of polysaccharides isolated from Dendrobium aphyllum

Effects of colorant concentration and natural colour' or sodium content' claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces

Isolation and identification of two major acylated anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) by UPLC-QTOF-MS/MS and NMR

Green recovery of phenolic compounds from rice byproduct (rice bran) using glycerol based on viscosity, conductivity and density

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour