1. On Models of the Temperature Effect on the Rate of Chemical Reactions and Biological Processes in Foods

   • Christina S. Barsa
   • Mark D. Normand
   • Micha Peleg

   Review Article 09 August 2012 Pages: 191 - 202

   

2. Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

   • A. P. Echavarría
   • J. Pagán
   • A. Ibarz

   Review Article 10 August 2012 Pages: 203 - 223

   

3. Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering

   • Janet Carrasco-Castilla
   • Alan Javier Hernández-Álvarez
   • Gloria Dávila-Ortiz

   Review Article 18 September 2012 Pages: 224 - 243