Phytosterols in edible oil: Distribution, analysis and variation during processing
Volume 4, Issue 1, March 2021, Pages 33-44
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Comprehensive utilization of corn starch processing by-products: A review
Volume 4, Issue 3, September 2021, Pages 89-107
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Effects of hexanal fumigation on fungal spoilage and grain quality of stored wheat
Volume 4, Issue 1, March 2021, Pages 10-17
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Research progress on properties of pre-gelatinized starch and its application in wheat flour products
Volume 5, Issue 2, June 2022, Pages 87-97
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Effects of insoluble dietary fiber from wheat bran on noodle quality
Volume 4, Issue 1, March 2021, Pages 1-9
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The impact of high hydrostatic pressure treatment time on the structure, gelatinization and thermal properties and in vitro digestibility of oat starch
Volume 5, Issue 1, March 2022, Pages 1-12
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Effect of the degree of milling on the physicochemical properties, pasting properties and in vitro digestibility of Simiao rice
Volume 4, Issue 2, June 2021, Pages 45-53
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Comparative study on yields and quality parameters of argan oils extracted by conventional and green extraction techniques
Volume 4, Issue 3, September 2021, Pages 125-130
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Vanillin and its derivatives, potential promising antifungal agents, inhibit Aspergillus flavus spores via destroying the integrity of cell membrane rather than cell wall
Volume 4, Issue 2, June 2021, Pages 54-61
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Antifungal properties and mechanisms of three volatile aldehydes (octanal, nonanal and decanal) on Aspergillus flavus
Volume 4, Issue 3, September 2021, Pages 131-140
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Influences of four processing methods on main nutritional components of foxtail millet: A review
Volume 5, Issue 3, September 2022, Pages 156-165
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Cellulose derived biochar: Preparation, characterization and Benzo[a]pyrene adsorption capacity
Volume 4, Issue 4, December 2021, Pages 182-190
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Study on enzymatic hydrolysis of soybean β-conglycinin using alkaline protease from Bacillus subtilis ACCC 01746 and antigenicity of its hydrolysates
Volume 4, Issue 1, March 2021, Pages 18-25
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Strategies for controlling biofilm formation in food industry
Volume 5, Issue 4, December 2022, Pages 179-186
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The potential of legume-derived proteins in the food industry
Volume 5, Issue 4, December 2022, Pages 167-178
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Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods: Physico-chemical change and thermal stability of flavored oils
Volume 4, Issue 3, September 2021, Pages 108-124
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Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region
Volume 6, Issue 1, March 2023, Pages 43-57
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Enzymatic kinetics of β-conglycinin using alkaline protease from Bacillus subtilis ACCC 01746 and analysis of antigenicity of hydrolyzed peptide
Volume 4, Issue 3, September 2021, Pages 141-148
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Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread
Volume 5, Issue 1, March 2022, Pages 13-21
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Effects of vitamin C on the structural and functional characteristics of wheat gluten
Volume 5, Issue 2, June 2022, Pages 79-86
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Detection and inactivation of allergens in soybeans: A brief review of recent research advances
Volume 4, Issue 4, December 2021, Pages 191-200
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Advances in xylooligosaccharides from grain byproducts: Extraction and prebiotic effects
Volume 5, Issue 2, June 2022, Pages 98-106
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Microstructure observation of multilayers separated from wheat bran
Volume 4, Issue 4, December 2021, Pages 165-173
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Optical techniques in non-destructive detection of wheat quality: A review
Volume 5, Issue 1, March 2022, Pages 44-57
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Hydrophilic phytosterol derivatives: A short review on structural modifications, cholesterol-lowering activity and safety
Volume 5, Issue 3, September 2022, Pages 146-155
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