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1
The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life
The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life
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The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

CYTA: journal of food, 2023-12, Vol.21 (1), p.57-63 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2152100

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2
Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum
Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum
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Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum

CYTA: journal of food, 2023-12, Vol.21 (1), p.126-132 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2168303

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3
Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure
Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure
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Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure

CYTA: journal of food, 2023-12, Vol.21 (1), p.374-385 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2207613

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4
Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices
Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices
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Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices

CYTA: journal of food, 2023-12, Vol.21 (1), p.20-30 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2152873

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5
Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion
Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion
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Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion

CYTA: journal of food, 2023-12, Vol.21 (1), p.751-759 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2279186

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6
Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology
Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology
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Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology

CYTA: journal of food, 2023-12, Vol.21 (1), p.542-553 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2252043

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7
Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes
Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes
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Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes

CYTA: journal of food, 2023-12, Vol.21 (1), p.141-150 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2168762

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8
Proximate composition, phenolic, and antioxidant properties of soursop fruit parts
Proximate composition, phenolic, and antioxidant properties of soursop fruit parts
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Proximate composition, phenolic, and antioxidant properties of soursop fruit parts

CYTA: journal of food, 2023-12, Vol.21 (1), p.475-480 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2227250

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9
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers
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Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers

CYTA: journal of food, 2023-12, Vol.21 (1), p.570-579 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2256820

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10
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods
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Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods

CYTA: journal of food, 2023-12, Vol.21 (1), p.101-114 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2157492

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11
Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces
Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces
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Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces

CYTA: journal of food, 2023-12, Vol.21 (1), p.1-9 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2152099

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12
Effect of seed processing treatments on oil quality of Ethiopian sesame varieties
Effect of seed processing treatments on oil quality of Ethiopian sesame varieties
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Effect of seed processing treatments on oil quality of Ethiopian sesame varieties

CYTA: journal of food, 2023-12, Vol.21 (1), p.31-40 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2154394

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13
Influence of addition and proportion of blueberry wine residue on dough characteristics
Influence of addition and proportion of blueberry wine residue on dough characteristics
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Influence of addition and proportion of blueberry wine residue on dough characteristics

CYTA: journal of food, 2023-12, Vol.21 (1), p.404-409 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2210191

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14
Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey
Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey
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Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey

CYTA: journal of food, 2023-12, Vol.21 (1), p.313-320 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2196321

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15
Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours
Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours
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Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours

CYTA: journal of food, 2023-12, Vol.21 (1), p.217-236 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2188058

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16
Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation
Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation
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Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

CYTA: journal of food, 2023-12, Vol.21 (1), p.718-734 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2276830

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17
The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol
The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol
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The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol

CYTA: journal of food, 2023-12, Vol.21 (1), p.410-417 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2210179

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18
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels
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Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels

CYTA: journal of food, 2022-12, Vol.20 (1), p.1-12 [Peer Reviewed Journal]

2022 The Author(s). Published with license by Taylor & Francis Group, LLC. 2022 ;2022 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.2008510

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19
The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread
The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread
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The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

CYTA: journal of food, 2022-12, Vol.20 (1), p.259-270 [Peer Reviewed Journal]

2022 The Author(s). Published with license by Taylor & Francis Group, LLC. 2022 ;2022 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2130435

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20
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review
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Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review

CYTA: journal of food, 2023-12, Vol.21 (1), p.418-432 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2213746

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