Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification Gisèle Ion-TitapiccoloMarcela AlexanderMilena Corredig ORIGINAL ARTICLE 12 December 2012 Pages: 81 - 89
A DFT Study on the Structural and Antioxidant Properties of Three Flavonols Yu Zhi RongZheng Wu WangBo Zhao ORIGINAL ARTICLE 14 December 2012 Pages: 90 - 94
A Possible Connection Between Antidiabetic & Antilipemic Properties of Psoralea corylifolia Seeds and the Trace Elements Present: A LIBS Based Study Preeti DharIgor GembitskyGeeta Watal ORIGINAL ARTICLE 27 December 2012 Pages: 95 - 103
Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi Baohua KongYuanyuan GuoHongsheng Chen ORIGINAL ARTICLE 09 January 2013 Pages: 104 - 111
Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity V. PapadimitriouM. DulleA. Xenakis ORIGINAL ARTICLE 06 March 2013 Pages: 112 - 121
Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties Carla ArancibiaSara BayarriElvira Costell ORIGINAL ARTICLE 07 March 2013 Pages: 122 - 136
Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo Gail M. BornhorstMaria J. FerruaR. Paul Singh ORIGINAL ARTICLE 26 March 2013 Pages: 137 - 150