1. Evaluation of a commercial electronic nose system coupled with universal gas sensing chamber for sensing indicator compounds associated with meat safety

   • Punyatoya Mohapatra
   • Suranjan Panigrahi
   • Jayendra Amamcharla

   Original Paper 01 January 2015 Pages: 121 - 129

   

2. Changes in tissue structure and textural characteristics of maize grain during cooking process

   • Manoj K. Panda
   • Uma S. Pal
   • Tapasi Mohapatra

   Original Paper 13 November 2014 Pages: 130 - 134

   

3. Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains

   • Jyotsna Rajiv
   • C. Soumya

   Original Paper 05 November 2014 Pages: 135 - 142

   

4. Characterization of chicken waste fat for application in food technology

   • Jamshid Farmani
   • Leila Rostammiri

   Original Paper 31 October 2014 Pages: 143 - 150

   

5. Erratum to: Characterization of chicken waste fat for application in food technology

   • Jamshid Farmani
   • Leila Rostammiri

   Erratum 01 March 2015 Pages: 151 - 151

6. Optimization of nutritionally enriched mango bar using response surface methodology

   • Aarti Sharma
   • Himadri Mahajan
   • Mahesh Gupta

   Original Paper 26 November 2014 Pages: 152 - 159

   

7. Concentrations and health risk assessment of metals in chewing gums, peppermints and sweets in Nigeria

   • Chukwujindu M. A. Iwegbue
   • Francisca I. Bassey
   • Bice S. Martincigh

   Original Paper 12 December 2014 Pages: 160 - 174

8. Effects of heme and nonheme iron on meat quality characteristics during retail display and storage

   • Anuj Purohit
   • Rakesh Singh
   • Anand Mohan

   Original Paper 18 January 2015 Pages: 175 - 185

   

9. HPTLC–MS based method development and validation for the detection of adulterants in spices

   • Roopa Rani
   • Sharad Medhe
   • ManMohan Srivastava

   Original Paper 23 January 2015 Pages: 186 - 194

   

10. Rheological evaluation of chicken meat parts under various antibiotic treatments prior and post cooking process

    • Hamideh Faridi
    • Ebrahim Ahmadi

    Original Paper 29 January 2015 Pages: 195 - 205

    

11. Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification

    • Gabriela E. Viacava
    • Sara I. Roura
    • María V. Agüero

    Original Paper 04 February 2015 Pages: 206 - 214

    

12. Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin

    • Elahe Asnaashari
    • Maryam Asnaashari
    • Reza Farahmandfar

    Original Paper 17 February 2015 Pages: 215 - 224

    

13. Effect of varieties on the functional and pasting properties of biofortified cassava root starches

    • W. Awoyale
    • L. O. Sanni
    • M. O. Adegunwa

    Original Paper 04 February 2015 Pages: 225 - 232

    

14. Purification and characterization of polygalacturonase from ripened fruits of Musa acuminata cultivar from Kerala (Musa acuminata cv. Palayankodan)

    • Thulasy Gayathri
    • Ashalatha Sankarankutty Nair

    Original Paper 14 February 2015 Pages: 233 - 239