Food and Bioprocess Technology
A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication
Alternative Method for Hazelnuts Peeling
Application of Response Surface Methodology to Improve Carotene Production from Synthetic Medium by Blakeslea trispora in Submerged Fermentation
Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri
Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas
Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica granatum L.) Juice Concentrate
Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review
Co-production of Lactic Acid and Lactobacillus rhamnosus Cells from Whey Permeate with Nutrient Supplements
Determination of Calcium Content in Powdered Milk Using Near and Mid-Infrared Spectroscopy with Variable Selection and Chemometrics
Edible Coating Effects on Fried Potato Balls
Effect of Processing on Major Carotenoid Levels in Corn (Zea mays) and Selected Vegetables: Bioavailability of Lutein and Zeaxanthin from Processed Corn in Mice
Effects of Different Wall Materials on the Physicochemical Properties and Oxidative Stability of Spray-Dried Microencapsulated Red-Fleshed Pitaya (Hylocereus polyrhizus) Seed Oil
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets
Enzymes Action on Wheat–Soy Dough Properties and Bread Quality
Evaluation of Factors Influencing Microwave Osmotic Dehydration of Apples Under Continuous Flow Medium Spray (MWODS) Conditions
Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)
Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling)
Hydro-Ethanolic Mixtures for the Recovery of Phenols from Mediterranean Plant Materials
Investigation of Different Gas Sensor-Based Artificial Olfactory Systems for Screening Salmonella typhimurium Contamination in Beef
Mathematical Modeling and Experimental Study on Thin-Layer Vacuum Drying of Ginger (Zingiber Officinale R.) Slices
Modified Atmosphere Packaging of “Napoleon” Cherry: Effect of Packaging Material and Storage Time on Physical, Chemical, and Sensory Quality
Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology
Optimization of Supercritical Carbon Dioxide Extraction of Xanthones from Mangosteen Pericarp by Response Surface Methodology
Physical Properties of Guar Seeds
Preserving Melons by Osmotic Dehydration in a Ternary System Followed by Air-Drying
Quality Changes of Whole and Fresh-Cut Zizania latifolia During Refrigerated (1 °C) Storage
Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment
Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish
The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)
Ultrafiltration in Food Processing Industry: Review on Application, Membrane Fouling, and Fouling Control
Use of Protein Hydrolysate from Yellow Stripe Trevally (Selaroides leptolepis) as Microbial Media