1. Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

   • Fábio A. P. Silva
   • Valquíria C. S. Ferreira
   • Mario Estévez

   Original Article 22 July 2016 Pages: 3137 - 3146

   

2. Chemical and sensory characteristics of orange based vinegar

   • Cristina Cejudo-Bastante
   • Remedios Castro-Mejías
   • Enrique Durán-Guerrero

   Original Article 18 August 2016 Pages: 3147 - 3156

   

3. Application of superabsorbent polymers (SAP) as desiccants to dry maize and reduce aflatoxin contamination

   • Duncan O. Mbuge
   • Renata Negrini
   • Raffaele Mezzenga

   Original Article 24 August 2016 Pages: 3157 - 3165

   

4. Ethylene inhibited sprouting of potato tubers by influencing the carbohydrate metabolism pathway

   • Hongfei Dai
   • Maorun Fu
   • Qingmin Chen

   Original Article 26 July 2016 Pages: 3166 - 3174

   

5. Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

   • Anand Prakash
   • S. H. Prabhudev
   • Revathy Baskaran

   Original Article 07 September 2016 Pages: 3175 - 3185

   

6. Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

   • Parmeet Kaur
   • Priyanka Pal
   • Gulshan Mahajan

   Original Article 01 August 2016 Pages: 3186 - 3196

   

7. Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules

   • Carlos Henrique Pagno
   • Yuri Buratto de Farias
   • Simone Hickmann Flôres

   Original Article 17 August 2016 Pages: 3197 - 3205

   

8. Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

   • Luciana Magdalena Julio
   • Vanesa Yanet Ixtaina
   • Mabel Cristina Tomás

   Original Article 04 August 2016 Pages: 3206 - 3214

   

9. Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties

   • Xu Wang
   • Youling L. Xiong

   Original Article 29 July 2016 Pages: 3215 - 3224

   

10. Biotransformation of vine tea (Ampelopsis grossedentata) by solid-state fermentation using medicinal fungus Poria cocos

    • Jianguo Wu
    • Chenhuan Wang
    • Xiaoyu Zhang

    Original Article 25 August 2016 Pages: 3225 - 3232

    

11. Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

    • Tanushree Maity
    • A. S. Bawa
    • P. S. Raju

    Original Article 08 August 2016 Pages: 3233 - 3243

    

12. Bioassay guided screening, optimization and characterization of antioxidant compounds from high altitude wild edible plants of Ladakh

    • Anupama Sharma Avasthi
    • Manisha Bhatnagar
    • Sabari Ghosal

    Original Article 30 August 2016 Pages: 3244 - 3252

    

13. The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

    • Jin-lin Li
    • Zong-cai Tu
    • Ping-ping Tang

    Original Article 22 August 2016 Pages: 3253 - 3270

14. Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

    • Quyen Nguyen
    • Navam Hettiarachchy
    • Thallapuranam K. Suresh Kumar

    Original Article 12 August 2016 Pages: 3271 - 3281

    

15. Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil

    • Deepika Shende
    • Gagandeep Kaur Sidhu

    Original Article 25 August 2016 Pages: 3282 - 3295

    

16. Development of low fat potato chips through microwave processing

    • A. Joshi
    • S. G. Rudra
    • B. P. Singh

    Original Article 12 August 2016 Pages: 3296 - 3303

    

17. Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar

    • Hong Zhu
    • Ju Qiu
    • Zaigui Li

    Original Article 25 August 2016 Pages: 3304 - 3311

    

18. Evaluation of various soaking agents as a novel tool for pesticide residues mitigation from cauliflower (Brassica oleracea var. botrytis)

    • Abdullah
    • Muhammad Atif Randhawa
    • Naveed Ahmad

    Original Article 09 August 2016 Pages: 3312 - 3319

19. Shelf life extension of green chillies (Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging

    • K. Chitravathi
    • O. P. Chauhan
    • P. S. Raju

    Original Article 13 August 2016 Pages: 3320 - 3328

    

20. Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines

    • S. Suriano
    • V. Alba
    • L. Tarricone

    Original Article 29 August 2016 Pages: 3329 - 3339

    

21. Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils

    • Rashid Saleem
    • Riaz Ahmad

    Original Article 12 August 2016 Pages: 3340 - 3348

    

22. Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

    • Monika Kędzierska-Matysek
    • Mariusz Florek
    • Piotr Skałecki

    Original Article 18 August 2016 Pages: 3349 - 3355

    

23. Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions

    • Vandana Dhaka
    • B. S. Khatkar

    Original Article 22 August 2016 Pages: 3356 - 3363

    

24. Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages

    • Pil-Nam Seong
    • Hyun-Woo Seo
    • Hoa Van-Ba

    Original Article 16 August 2016 Pages: 3364 - 3373

25. Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species

    • Carmen Ballester-Costa
    • Esther Sendra
    • Manuel Viuda-Martos

    Short Communication 27 August 2016 Pages: 3374 - 3379