A review of the research progress on the bioactive ingredients and physiological activities of rice bran oil Ying LiangYu GaoYing Liu Review Paper 08 January 2014 Pages: 169 - 176
Thermal degradation kinetics of anthocyanins from Chinese red radish (Raphanus sativus L.) in various juice beverages Jia LiuNan DongGuohua Zhao Original Paper 20 September 2013 Pages: 177 - 184
Towards modelling of fluid flow and food breakage by the teeth in the oral cavity using smoothed particle hydrodynamics (SPH) Simon M. HarrisonPaul W. Cleary Original Paper 27 September 2013 Pages: 185 - 215
Structuring and texturing gluten-free pasta: egg albumen or whey proteins? Alessandra MartiAlberto BarbiroliMaria Ambrogina Pagani Original Paper 27 September 2013 Pages: 217 - 224
Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition Birgit SchnitzenbaumerElke K. Arendt Original Paper 05 October 2013 Pages: 225 - 235
Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O Wei WuNing-ping TaoSai-qi Gu Original Paper 05 October 2013 Pages: 237 - 245
Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry Fang LiuShiqing SongEric Karangwa Original Paper 06 October 2013 Pages: 247 - 257
Factors affecting tocopherol contents in coffee brews: NP-HPLC/FLD, RP-UPLC-ESI/MSn and spectroscopic study Paweł GórnaśAleksander SigerAgnieszka Waśkiewicz Original Paper 06 October 2013 Pages: 259 - 264
Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components Tiziana Mariarita GranatoAntonella NasiFrancesco Bonomi Original Paper 08 October 2013 Pages: 265 - 274
Bacterial reporter strains for d-xylose content analysis in arabinoxylans Justyna ŁukasiakKarsten OlsenDimitrios G. Georgakopoulos Original Paper 09 October 2013 Pages: 275 - 283
Surface display of Acetobacter pasteurianus AdhA on Bacillus subtilis spores to enhance ethanol tolerance for liquor industrial potential Yi YuanFan FengKeping Chen Original Paper 11 October 2013 Pages: 285 - 293
An accurate high-resolution melting method to genotype bovine β-casein Luis J. RoyoAna del CerroBegoña de la Roza-Delgado Original Paper 11 October 2013 Pages: 295 - 298
The role of ferulic acid esterase in the growth of Lactobacillus helveticus in the presence of phenolic acids and their derivatives Adam WaśkoDominik SzwajgierMagdalena Polak-Berecka Original Paper Open access 11 October 2013 Pages: 299 - 306
Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers Simone StraßerPeter Schieberle Original Paper 11 October 2013 Pages: 307 - 313
Characterization of a bioactive peptide with cytomodulatory effect released from casein Hongfei ZhaoFang ZhouBolin Zhang Original Paper 15 October 2013 Pages: 315 - 322
Changes in glyoxal and methylglyoxal content in the fried dough twist during frying and storage Huicui LiuJuxiu Li Original Paper 16 October 2013 Pages: 323 - 331
Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta Alessandra MartiMaria Grazia D’EgidioMaria Ambrogina Pagani Short communication 01 November 2013 Pages: 333 - 336
Multicomposition analysis and pattern recognition of Chinese geographical indication product: vinegar Yanjie ZhengGuihua RuanFuyou Du Short Communication 29 December 2013 Pages: 337 - 344
Erratum to: Preparation of high-purity phosphatidylcholine from rapeseed oil gums by cation ion-exchange resin Hui GuoYang YuJunqing Qian Erratum 14 January 2014 Pages: 345 - 346