Most Cited Articles

Open access

ISSN: 2590-2598
CN: 41-1447/TS
p-ISSN: 2096-4501

Comprehensive utilization of corn starch processing by-products: A review

Share article

Phytosterols in edible oil: Distribution, analysis and variation during processing

Share article

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Share article

The impact of high hydrostatic pressure treatment time on the structure, gelatinization and thermal properties and in vitro digestibility of oat starch

Share article

The potential of legume-derived proteins in the food industry

Share article

Antifungal properties and mechanisms of three volatile aldehydes (octanal, nonanal and decanal) on Aspergillus flavus

Share article

Effects of hexanal fumigation on fungal spoilage and grain quality of stored wheat

Share article

Effect of the degree of milling on the physicochemical properties, pasting properties and in vitro digestibility of Simiao rice

Share article

Effects of insoluble dietary fiber from wheat bran on noodle quality

Share article

Influences of four processing methods on main nutritional components of foxtail millet: A review

Share article

A systematic review of highland barley: Ingredients, health functions and applications

Share article

Strategies for controlling biofilm formation in food industry

Share article

Cellulose derived biochar: Preparation, characterization and Benzo[a]pyrene adsorption capacity

Share article

Comparative study on yields and quality parameters of argan oils extracted by conventional and green extraction techniques

Share article

Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods: Physico-chemical change and thermal stability of flavored oils

Share article

Impact of mycotoxins and their metabolites associated with food grains

Share article

Detection and inactivation of allergens in soybeans: A brief review of recent research advances

Share article

Optical techniques in non-destructive detection of wheat quality: A review

Share article

Advances in xylooligosaccharides from grain byproducts: Extraction and prebiotic effects

Share article

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

Share article

Improvement of whole wheat dough and bread properties by emulsifiers

Share article

Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

Share article

Stay Informed

Register your interest and receive email alerts tailored to your needs. Sign up below.