Food Science

146 Items

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Texture Improvement of Filamentous Fungi Burger Derived from Biomass of Rhizopus oligosporus: Impact of Binding Agent on Physical, Sensory, and Microstructure

Dimas Fathullah Wimbasara, Rachma Wikandari, Arima Diah Setiowati, Taner Sar, Mohammad J. Taherzadeh

8731
The Active Fraction of Physalis angulata Linn. Increases PPARγ and GLUT4 mRNA Expression in an In Vitro Insulin-Resistant C2C12 Cells

Jessica Gita Batoteng, Mae Sri Hartati Wahyuningsih, Fara Silvia Yuliani

12840
The Dynamic Changes of Chlorogenic Acids and Alkaloids in Coffee Processing and Brewing: A Systematic Literature Review

Nazwa Nurhaliza, Dian Herawati, Nuri Andarwulan

13444
The Effect of Blanching, Extraction Methods, and Solvent on Antioxidant Activity, Total Phenols, Flavonoids, and Tannins in Zingiber zerumbet L. Rhizome

Kartika Sari, Anton Rahmadi, Miftakhur Rohmah, Vallentina Wahyu Febry Susanti, Syerly Yunita, Siti Maisyaroh, Bernatal Saragih

9624
The Effect of Glucose Syrup on Rheological Properties of Sago Starch

Jiraporn Burakorn, Pran Pinthong, Montakan Aimkaew, Pornprapa Tongbai , Kamonchanok Srithai

7253
The Effect of Roasting Degrees and Brewing Techniques on the Physicochemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica)

Siska Septiana, Tunjung Mahatmanto, Alya Salsabila, Wenny Bekti Sunarharum

9819
The Effect of Roasting Method on the Physico-Chemical and Functional Properties of H. itama Bee Pollen Coffee from East Kalimantan

Netty Maria Naibaho, Anis Syauqi, Bernatal Saragih, Theresia Adi Susanti, Yuliana Sabarina Lewar, Supriono, Andi Lisnawati, Enos Tangke Arung

12212
The Impact of Flacourtia inermis Roxb (Tomi-Tomi) Sourdough Prepared Using Different Drying Techniques on the Physicochemical Attributes and Characteristics of Sourdough Bread

Nasira Kemhay, Rini Yanti, Dian Anggraini Suroto, Fiametta Ayu Purwandari

8745
The Improvement of Phenolic Contents, Antioxidant Activity, and the Appearance of Black Tea Extract by Combination Viscozyme and Tyrosinase Addition

Meta Aquarista Galia, Rachmad Gunadi, Aprilia Fitriani, Supriyadi Supriyadi

8656
The Nitric Oxide Inducing Activity of Aquilaria Subintegra Tea Extract and Its Microencapsulated Form in Human Vascular Endothelial Cells

Piyawan Boonyanuphong, Thammarat Kaewmanee, Tanyarath Utaipan

11325
The Optimal Dose of the Green Tea and Coffee Extracts to Suppress the Expression of PPAR-γ and C/EBP-α on Differentiated 3T3-L1 Adipocytes

Nur Ida Panca Nugrahini, Mohammad Saifur Rohman, Agustin Krisna Wardani, Erryana Martati, Indah Nur Chomsy

7182
The Potential of Purple Sweet Potato-based Food Bar as an Immunomodulator and Hepatoprotector Against Diethylnitrosamine-induced Mice

Tri Dewanti Widyaningsih, Hidayat Sujuti, Kiki Fibrianto, Trifena Honestin, Catherine Novita Sari Sigalingging

7363
The Role of Coconut Milk Ratio and Cooling-Reheating Cycle in Resistant Starch Type 5 of Buras as Indonesian Traditional Rice Cake

Muhammad Aditya Prawira, Yudi Pranoto, Djagal Wiseso Marseno, Aisyah Mutiara Sabrina

9449
Ultrasonic Fabrication of Catechin Nanoemulsions from Green Tea with Enhanced Stability and Antioxidant Activity Optimized by Box-Behnken Design

Phattharawadee Aedtem, Noppamas Poolcharoensil

8508
Ultrasound-Assisted Encapsulation of Curcumin: RSM Optimization and Release Kinetics

Aji Prasetyaningrum, Aulia Dwi Ashianti, Nur Rokhati, Moh Djaeni, Ratnawati Ratnawati, Dani Puji Utomo

11568
Ultrasound-Assisted Extraction of Flavonoids from Erythrina crista-galli Twigs Using Natural Deep Eutectic Solvents: Process Optimization and Antioxidant Evaluation

Melati Sukma, Abd. Wahid Rizaldi Akili, Ari Hardianto, Jalifah Latip, Tati Herlina

11099
Unveiling the Potential of Graphene Oxide as a Multifunctional Platform for Active Food Packaging: Properties, Applications, and Prospects

Bima Putra Pratama, Aswin Rafif Khairullah, Dea Anita Ariani Kurniasih, Wita Yulianti, Bantari Wisynu Kusuma Wardhani, Ilma Fauziah Ma’ruf, Adeyinka Oye Akintunde, Riza Zainuddin Ahmad, Arif Nur Muhammad Ansori, Mohammad Sukmanadi, Lulum Leliana, Nabila Rizqi Afifah, Fidela Devina Agrippina, Muhammad Rifqi Fahmi Hidayat, Imam Mustofa

11905
Valorization of Desalted Duck Egg White through Enzymatic Hydrolysis: Gas-tric Digestion Behavior and Antioxidant Responses

Sudarat Jiamyangyuen, Naruemon Tosuk, Sonthaya Numthuam, Chayanid Sringarm, Thunnalin Winuprasith, Saowaluk Rungchang

12767
Valorization of Gelidium corneum Industrial Residue as a Source of Antioxidant and Antifungal Agents

Hajare Errati, Sarra Aouzal, Rania Benjamaa, Lamyae Et-Tazy, Lahoucine Hilali, Salim Lebbar, Bouchaib Bencharki, Sanae Krimi Bencheqroun

11707
Value Addition of Low-Grade Dragon Fruit (Hylocereus undatus) as a Functional Noodle Ingredient: In Vitro Enzyme Inhibition and In Vivo Glycaemic Response

Thanabodee Klinla-or, Manatchaya Chaisitthanont, Wisanraya Ruenlert, Pornlada Yutharaksanukul, Stanley Blewusi, Tanat Uan-On, Surasawadee Somnuk, Bandhita Wanikorn

13685
Variability of Physicochemical Database and Trypsin Inhibitory Activity of Komak (Lablab purpureus (L.) Sweet) Beans with Distinct Colors

Wiharyani Werdiningsih, Tyas Utami, Endang Sutriswati Rahayu, Widiastuti Setyaningsih

7927

Previous 126-146 of 146

Acceptance Rate:	17 %
Review Time:	30 days
Issue per Year:	12
No. of Volumes:	23
2025 No. of Submissions:	2,886
No. of Published:	366
No. of Country:	39
No. of Scopus Citations:	2,127
2024 Percentile:	59^th (Q2)

Food Science

All Items

Texture Improvement of Filamentous Fungi Burger Derived from Biomass of Rhizopus oligosporus: Impact of Binding Agent on Physical, Sensory, and Microstructure

The Active Fraction of Physalis angulata Linn. Increases PPARγ and GLUT4 mRNA Expression in an In Vitro Insulin-Resistant C2C12 Cells

The Dynamic Changes of Chlorogenic Acids and Alkaloids in Coffee Processing and Brewing: A Systematic Literature Review

The Effect of Blanching, Extraction Methods, and Solvent on Antioxidant Activity, Total Phenols, Flavonoids, and Tannins in Zingiber zerumbet L. Rhizome

The Effect of Glucose Syrup on Rheological Properties of Sago Starch

The Effect of Roasting Degrees and Brewing Techniques on the Physicochemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica)

The Effect of Roasting Method on the Physico-Chemical and Functional Properties of H. itama Bee Pollen Coffee from East Kalimantan

The Impact of Flacourtia inermis Roxb (Tomi-Tomi) Sourdough Prepared Using Different Drying Techniques on the Physicochemical Attributes and Characteristics of Sourdough Bread

The Improvement of Phenolic Contents, Antioxidant Activity, and the Appearance of Black Tea Extract by Combination Viscozyme and Tyrosinase Addition

The Nitric Oxide Inducing Activity of Aquilaria Subintegra Tea Extract and Its Microencapsulated Form in Human Vascular Endothelial Cells

The Optimal Dose of the Green Tea and Coffee Extracts to Suppress the Expression of PPAR-γ and C/EBP-α on Differentiated 3T3-L1 Adipocytes

The Potential of Purple Sweet Potato-based Food Bar as an Immunomodulator and Hepatoprotector Against Diethylnitrosamine-induced Mice

The Role of Coconut Milk Ratio and Cooling-Reheating Cycle in Resistant Starch Type 5 of Buras as Indonesian Traditional Rice Cake

Ultrasonic Fabrication of Catechin Nanoemulsions from Green Tea with Enhanced Stability and Antioxidant Activity Optimized by Box-Behnken Design

Ultrasound-Assisted Encapsulation of Curcumin: RSM Optimization and Release Kinetics

Ultrasound-Assisted Extraction of Flavonoids from Erythrina crista-galli Twigs Using Natural Deep Eutectic Solvents: Process Optimization and Antioxidant Evaluation

Unveiling the Potential of Graphene Oxide as a Multifunctional Platform for Active Food Packaging: Properties, Applications, and Prospects

Valorization of Desalted Duck Egg White through Enzymatic Hydrolysis: Gas-tric Digestion Behavior and Antioxidant Responses

Valorization of Gelidium corneum Industrial Residue as a Source of Antioxidant and Antifungal Agents

Value Addition of Low-Grade Dragon Fruit (Hylocereus undatus) as a Functional Noodle Ingredient: In Vitro Enzyme Inhibition and In Vivo Glycaemic Response

Variability of Physicochemical Database and Trypsin Inhibitory Activity of Komak (Lablab purpureus (L.) Sweet) Beans with Distinct Colors

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