IF 17 (109)

Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina

IF 31 (242)

Greenness assessment and validation of HPLC method for simultaneous determination of resveratrol and vitamin E in dietary supplements

IF 32 (61)

Effect of the use of retardant chemical additive in concrete on rebar corrosion

IF 34 (392)

Determination of acrylamide in coffee, cereals, baby food, cocoa, dry pet food, potato products, vegetable crisps, biscuits, tea, nuts, and spices by LC-MS/MS in a single-laboratory validation: First action 2023.01

IF 34 (393)

Consumer attitude research regarding food hypersensitivity

IF 35 (339)

The 3D food printing pyramid of gastronomy: A structured approach towards a future research agenda

IF 45 (31)

Advancements in fruit preservation technologies: Harnessing chitosan, aloe vera gel, and plant-based essential oils for coating applications

IF 91 (151)

Bitter–pungent flavor identification based on ingredient information similarity of Chinese herbal medicines

IF 91 (152)

QbD-based stability-indicating RP-HPLC method development and validation for the estimation of favipiravir—An eco-friendly approach

IF 135 (118)

Reverse flow injection spectrophotometric determination of total acidity in beverages using butterfly pea flower extract