1. Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition

   • Dongxiao Sun-Waterhouse
   • Mouming Zhao
   • Geoffrey I. N. Waterhouse

   Review 17 May 2014 Pages: 1853 - 1893

   

2. Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates

   • Togzhan Boranbayeva
   • Feryal Karadeniz
   • Emel Yılmaz

   Original Paper 21 March 2014 Pages: 1894 - 1902

   

3. CFD-Based Analysis of 1-MCP Distribution in Commercial Cool Store Rooms: Porous Medium Model Application

   • Alemayehu Ambaw
   • Pieter Verboven
   • Bart M. Nicolai

   Original Paper 14 September 2013 Pages: 1903 - 1916

   

4. Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts

   • Márcio Carocho
   • Amilcar L. Antonio
   • Isabel C. F. R. Ferreira

   Original Paper 12 September 2013 Pages: 1917 - 1927

   

5. Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization

   • F. Sampedro
   • A. McAloon
   • D. J. Geveke

   Original Paper 03 April 2014 Pages: 1928 - 1937

   

6. Total Antioxidative Capacity and Total Phenolic Levels in Pomegranate Husks Correlate to Several Postharvest Fruit Quality Parameters

   • Ifat Matityahu
   • Ira Glazer
   • Rachel Amir

   Original Paper 22 September 2013 Pages: 1938 - 1949

   

7. Yield and Functional Properties of Taro Starch as Affected by Ultrasound

   • Nandan Sit
   • Sudip Misra
   • Sankar Chandra Deka

   Original Paper 26 September 2013 Pages: 1950 - 1958

   

8. Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying

   • S. Ramakrishnan
   • M. Ferrando
   • C. Güell

   Original Paper 14 September 2013 Pages: 1959 - 1972

   

9. Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta

   • Lara Manzocco
   • Michela Maifreni
   • Maria Cristina Nicoli

   Original Paper 06 November 2013 Pages: 1973 - 1980

   

10. A Comparison of Pulsed Electric Field Resistance for Three Microorganisms with Different Biological Factors in Grape Juice via Numerical Simulation

    • Kang Huang
    • Tingting Jiang
    • Jianping Wang

    Original Paper 06 February 2014 Pages: 1981 - 1995

    

11. Dry-peeling of Tomato by Infrared Radiative Heating: Part I. Model Development

    • Xuan Li
    • Zhongli Pan

    Original Paper 30 October 2013 Pages: 1996 - 2004

    

12. Dry Peeling of Tomato by Infrared Radiative Heating: Part II. Model Validation and Sensitivity Analysis

    • Xuan Li
    • Zhongli Pan

    Original Paper 01 October 2013 Pages: 2005 - 2013

    

13. Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability

    • Safa Souilem
    • Isao Kobayashi
    • Mitsutoshi Nakajima

    Original Paper 11 September 2013 Pages: 2014 - 2027

    

14. Hyperbaric storage at and above room temperature of a highly perishable food

    • Liliana G. Fidalgo
    • Mauro D. Santos
    • Jorge A. Saraiva

    Original Paper 06 October 2013 Pages: 2028 - 2037

    

15. Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

    • O. Kaltsa
    • I. Gatsi
    • I. Mandala

    Original Paper 30 January 2014 Pages: 2038 - 2049

    

16. Spectral shift as advanced index for fruit chlorophyll breakdown

    • Birgit Seifert
    • Michael Pflanz
    • Manuela Zude

    Original Paper Open access 06 November 2013 Pages: 2050 - 2059

    

17. Postharvest Changes in Antioxidant Capacity, Enzymatic Activity, and Microbial Profile of Strawberry Fruits Treated with Enzymatic and Divalent Ions

    • Sunil Kumar
    • Ramesh Kumar
    • R K Gupta

    Original Paper 18 October 2013 Pages: 2060 - 2070

    

18. Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind

    • Ángel Calín-Sanchez
    • Adam Figiel
    • Ángel A. Carbonell-Barrachina

    Original Paper 13 November 2013 Pages: 2071 - 2083

    

19. Prediction of Injured and Dead Inactivated Escherichia coli O157:H7 Cells after Heat and Pulsed Electric Field Treatment with Attenuated Total Reflectance Infrared Microspectroscopy Combined with Multivariate Analysis Technique

    • Tilahun Kidanemariam Gelaw
    • Laura Espina
    • Sílvia De Lamo-Castellví

    Original Paper 01 October 2013 Pages: 2084 - 2092

    

20. Comparison of Acidified Sodium Chlorite, Chlorine Dioxide, Peroxyacetic Acid and Tri-Sodium Phosphate Spray Washes for Decontamination of Chicken Carcasses

    • Graham Purnell
    • Christian James
    • Janet E. L. Corry

    Original Paper 15 October 2013 Pages: 2093 - 2101

    

21. Ultrasound-Assisted Chitosan–Surfactant Nanostructure Assemblies: Towards Maintaining Postharvest Quality of Tomatoes

    • Maysoun A. Mustafa
    • Asgar Ali
    • Yasmeen Siddiqui

    Original Paper 24 August 2013 Pages: 2102 - 2111

    

22. Evaluation of Microbial Stability, Bioactive Compounds, Physicochemical Properties, and Consumer Acceptance of Pomegranate Juice Processed in a Commercial Scale Pulsed Electric Field System

    • Mingming Guo
    • Tony Z. Jin
    • Luxin Wang

    Original Paper 01 October 2013 Pages: 2112 - 2120

    

23. Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

    • Syed Ariful Alam
    • Jenni Järvinen
    • Nesli Sozer

    Original Paper 28 November 2013 Pages: 2121 - 2133

    

24. Testing of a VIS-NIR System for the Monitoring of Long-Term Apple Storage

    • Roberto Beghi
    • Gabriella Giovanelli
    • Riccardo Guidetti

    Communication 28 March 2014 Pages: 2134 - 2143

    

25. Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

    • Nima Azarakhsh
    • Azizah Osman
    • Noranizan Mohd Adzahan

    Communication 25 January 2014 Pages: 2144 - 2151

    

26. Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.)

    • Tenisa Kinalski
    • Caciano Pelayo Zapata Noreña

    Communication 19 February 2014 Pages: 2152 - 2157