1. Comparison of Content and In vitro Bioaccessibility of Provitamin A Carotenoids in Home Cooked and Commercially Processed Orange Fleshed Sweet Potato (Ipomea batatas Lam)

   • Paulo Berni
   • Chureeporn Chitchumroonchokchai
   • Mark L. Failla

   Original Paper 10 January 2015 Pages: 1 - 8

   

2. Regular Consumption of an Antioxidant-rich Juice Improves Oxidative Status and Causes Metabolome Changes in Healthy Adults

   • M. Elena Díaz-Rubio
   • Jara Pérez-Jiménez
   • Fulgencio Saura-Calixto

   Original Paper 07 December 2014 Pages: 9 - 14

   

3. Antioxidant Properties and Evaluation of Phytochemical Composition of Salvia verbenaca L. Extracts at Different Developmental Stages

   • Mouna Ben Farhat
   • Rym Chaouch-Hamada
   • María J. Jordán

   Original Paper 03 February 2015 Pages: 15 - 20

4. Evaluation of the Nutritional Quality of the Grain Protein of New Amaranths Varieties

   • Elba Graciela Aguilar
   • Graciela de Jesús Albarracín
   • Nora Lilian Escudero

   Original Paper 11 December 2014 Pages: 21 - 26

5. Amaranth Peptides from Simulated Gastrointestinal Digestion: Antioxidant Activity Against Reactive Species

   • María C. Orsini Delgado
   • Mónica Galleano
   • Valeria A. Tironi

   Original Paper 11 January 2015 Pages: 27 - 34

6. Antimutagenic and Antioxidant Activity of a Selected Lectin-free Common Bean (Phaseolus vulgaris L.) in Two Cell-based Models

   • Stefania Frassinetti
   • Morena Gabriele
   • Laura Pucci

   Original Paper 29 January 2015 Pages: 35 - 41

   

7. Obtaining from Grape Pomace an Enzymatic Extract with Anti-inflammatory Properties

   • B. Rodríguez-Morgado
   • M. Candiracci
   • A. Castaño

   Original Paper 23 December 2014 Pages: 42 - 49

   

8. Use of Baru (Brazilian Almond) Waste from Physical Extraction of Oil to Produce Gluten Free Cakes

   • Lívia de Lacerda de Oliveira Pineli
   • Lorena Andrade de Aguiar
   • Ana Maria Costa

   Original Paper 11 January 2015 Pages: 50 - 55

9. Phenolic Acids of the Two Major Blueberry Species in the US Market and Their Antioxidant and Anti-inflammatory Activities

   • Jie Kang
   • Keshari M. Thakali
   • Xianli Wu

   Original Paper 23 December 2014 Pages: 56 - 62

   

10. Contribution of Leafy Vegetable Sauces to Dietary Iron, Zinc, Vitamin A and Energy Requirements in Children and Their Mothers in Burkina Faso

    • Christèle Icard-Vernière
    • Fanny Olive
    • Claire Mouquet-Rivier

    Original Paper 10 February 2015 Pages: 63 - 70

    

11. Evaluation of the Total Antioxidant Capacity, Polyphenol Contents and Starch Hydrolase Inhibitory Activity of Ten Edible Plants in an In vitro Model of Digestion

    • Nilakshi Jayawardena
    • Mindani I. Watawana
    • Viduranga Y. Waisundara

    Original Paper 10 January 2015 Pages: 71 - 76

    

12. Variation in Nutritional Quality and Chemical Composition of Fresh Strawberry Fruit: Combined Effect of Cultivar and Storage

    • Jelena Dragišić Maksimović
    • Milena Poledica
    • Jasminka Milivojević

    Original Paper 10 January 2015 Pages: 77 - 84

    

13. Effects of Cooking Methods on Phenolic Compounds in Xoconostle (Opuntia joconostle)

    • Rosa María Cortez-García
    • Alicia Ortiz-Moreno
    • Hugo Necoechea-Mondragón

    Original Paper 17 January 2015 Pages: 85 - 90

14. Comparison of Methods for Rapid Analysis of Quercetin

    • Jessica Pardo-Barrela
    • Miguel Lago-Crespo
    • Julia López-Hernández

    Original Paper 07 December 2014 Pages: 91 - 96

    

15. A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

    • E. Peñas
    • M. Diana
    • C. Martínez-Villaluenga

    Original Paper 01 February 2015 Pages: 97 - 103