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ACS Food Science and Technology

IF2.8
Papers213
Citations2082
Journal Papers 383
Publication Date
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Encapsulated Antioxidant: A Dual-Function Zein Nanoparticle Strategy for Meat Color Preservation and Sustainable Food Safety
deleteACS Food Science & Technology
IF2.8
delete2025-12-08
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deleteRishav Kumar; Anuj Sharma
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Shelf-Life Stability of Red Noble Muscadine Wine in Cans and Bottles: Chemical and Color Analysis
deleteACS Food Science & Technology
IF2.8
delete2025-12-08
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PREAI
deleteNicholas Wendrick; Kai Kawachika; Matthew Wilson; Ziynet Boz; Liwei Gu; Boce Zhang; Andrew J. MacIntosh; Katherine Witrick
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Physicochemical and Functional Properties of Fiber-Rich Hulls from Different Pulses: A Comparative Study
deleteACS Food Science & Technology
IF2.8
delete2025-11-21
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PREAI
deleteShan Hong; Diane Rougeau; Yilin Li; Nirali Patel; Bipin Rajpurohit; Ronald Haff; Yuzhu Zhang; Yonghui Li; Yixiang Xu
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Algae Processing: Harnessing a Sustainable Protein Source to Combat Food Insecurity
deleteACS Food Science & Technology
IF2.8
delete2025-11-17
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PREAI
deleteChoon Hui Tan; Ching Lik Hii; Ahmad Ibrahim; Serene En Hui Tung; Apurav Krishna Koyande; Kalvin Meng Jun Chuo; Mrudula Guggilla; Pascal Degraeve
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Comparative Assessment of the Chemical Composition of Locally Cultivated and Imported Hops (Humulus lupulus L.) in Brazil Using Chemometrics
deleteACS Food Science & Technology
IF2.8
delete2025-11-13
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deleteLetícia Fagundes Pereira; Stanislau Bogusz Júnior; Leandro Wang Hantao; Gabriela Aguiar Campolina; Amanda Francine Minetto; Andre Luis Carvalho Souza; Lucas Barboza de Mori; Maria das Graças Cardoso; Cleiton Antônio Nunes; Marcio Pozzobon Pedroso
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Upcycling Agro-Industrial Biomass into Bioactive Oligosaccharides for the Circular Bioeconomy: Beyond the Prebiotic Effects with a Focus on Receptor Interactions
deleteACS Food Science & Technology
IF2.8
delete2025-11-12
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deleteVictor Castro-Alves; Samira Prado
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Enhanced Phenolic Content and Bioactivity of Moringa oleifera Leaf Extracts Obtained by Ultrasound-Assisted Extraction: Antioxidant and Antibacterial Evaluation
deleteACS Food Science & Technology
IF2.8
delete2025-11-12
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PREAI
deleteEunice Tranquilino-Rodríguez; Héctor Eduardo Martínez-Flores; Mariano Martínez-Vázquez; Noemí Silva-Jiménez; Ma. Guadalupe Garnica-Romo; José Octavio Rodiles-López
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From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients
deleteACS Food Science & Technology
IF2.8
delete2025-11-09
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deleteDaniela Ratto; Valeria Cavalloro; Elisabetta Tumminelli; Irene Soffientini; Emanuela Martino; Daniela Rossi; Simona Collina; Paola Rossi
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Increase in Color Stability through Amino Acid Copigmentation in Pomegranate Juice during Storage
deleteACS Food Science & Technology
IF2.8
delete2025-11-07
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PREAI
deleteFatmagül Hamzaoğlu; Meltem Türkyılmaz; Mehmet Özkan
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A Sustainable Approach to Cantharellus cibarius Oil with Bioactive Properties through Supercritical Fluid Extraction
deleteACS Food Science & Technology
IF2.8
delete2025-11-03
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PREAI
deleteAratrika Ray; Sayeeda Nardjes; Abdulla Bashein; Jan Deska; Abhinav Sharma; Rekha S. Singhal; Salem S. Shamekh
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Comment on “Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment”
deleteACS Food Science & Technology
IF2.8
delete2025-11-03
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deleteOAAI
deleteGalileo Defendi-Cho
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Trans-Cinnamaldehyde-Loaded Cyclodextrin Nanosponge Impregnated Chitosan Composite Coating for Cherry Tomato Preservation
deleteACS Food Science & Technology
IF2.8
delete2025-11-03
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PREAI
deleteKushagra Pant; Bhaswati Bhattacharya
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Adulteration Level Prediction and Screening in Bulk Rice Using Laser-Induced Breakdown Spectroscopy Coupled with Nonlinear Modeling
deleteACS Food Science & Technology
IF2.8
delete2025-10-31
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PREAI
deleteMichael Pérez-Rodríguez; Mariana Villarreal-Marines; Alberto Mendoza; José Anchieta Gomes Neto; Edilene Cristina Ferreira
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Comment on “Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment”
deleteACS Food Science & Technology
IF2.8
delete2025-10-31
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deleteElliot Swartz; Yaakov Nahmias; Hanna L. Tuomisto
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Anthocyanins as Natural Edible Pigments: A Review on Obtaining from Winemaking Byproducts
deleteACS Food Science & Technology
IF2.8
delete2025-10-31
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PREAI
deleteLuana S. Futigami; Maiara A. Bredun; Amanda Reitenbach; Vívian M. Burin
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Rebuttal to Comment on Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment
deleteACS Food Science & Technology
IF2.8
delete2025-10-31
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deleteDerrick Risner; Justin B. Siegel; Edward S. Spang
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Chemometric Discrimination of Typical Regional Chinese Baijiu Using Multielement Indicators and Multivariate Statistical Analysis
deleteACS Food Science & Technology
IF2.8
delete2025-10-30
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PREAI
deleteMin Li; Jinrong Liu; Qian Zhang; Tao Liang; Daobing Wang; Hehe Li; Guilin Han
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Engineering an Edible Pectin Encapsulation Strategy for a Synthetic 3-Hydroxyflavone Antioxidant: Characterization and Application in Sustainable Vegan Meat Stabilization
deleteACS Food Science & Technology
IF2.8
delete2025-10-30
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PREAI
deleteNargis Sultana; Tamanna Mallick; Sreeparna Das; Bula Singh; Naznin Ara Begum
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Upcycling Soybean Meal into Edible 3D Printing Inks: The Role of Particle Size and Trace Xanthan
deleteACS Food Science & Technology
IF2.8
delete2025-10-30
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PREAI
deleteQianqian Zhu; Qiong Chen; Haiming Chen; Wenxue Chen; Shahidul Islam; Farhad Imani; Jiajia Rao; Minwei Xu
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Emerging Synbiotic Interactions between Vanillin and the Probiotic Bacterium Lacticaseibacillus rhamnosus GG Determined via Physiological and Proteomic Approaches
deleteACS Food Science & Technology
IF2.8
delete2025-10-30
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deleteOAAI
deleteSena Davran Bulut; Buse Nur Derebasi; Ozlem Deniz Ozbolat; Hasan Ufuk Celebioglu; Birte Svensson
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