1. Printing on Food or Food Printing: a Review

   • F. Pallottino
   • L. Hakola
   • P. Menesatti

   Review 16 February 2016 Pages: 725 - 733

   

2. Understanding the Role of Plasma Technology in Food Industry

   • Shabir Ahmad Mir
   • Manzoor Ahmad Shah
   • Mohammad Maqbool Mir

   Review 22 February 2016 Pages: 734 - 750

   

3. Irradiation Applications in Dairy Products: a Review

   • Oluwakemi B. Odueke
   • Karim W. Farag
   • Stephen A. Chadd

   Review 07 March 2016 Pages: 751 - 767

   

4. Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree

   • Snehasis Chakraborty
   • Pavuluri Srinivasa Rao
   • Hari Niwas Mishra

   Original Paper 07 January 2016 Pages: 768 - 791

   

5. Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures

   • Tuyen Truong
   • Samuel Janin
   • Bhesh Bhandari

   Original Paper 07 January 2016 Pages: 792 - 800

   

6. Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films

   • S. K. Tumwesigye
   • J. C. Montañez
   • M. J. Sousa-Gallagher

   Original Paper 09 January 2016 Pages: 801 - 812

   

7. Emulsifying Properties of Proteins Isolated from Various Rice Cultivars

   • Saehun Mun
   • Malshick Shin
   • Yong-Ro Kim

   Original Paper 12 January 2016 Pages: 813 - 821

   

8. Effect of Membrane Material on the Separation of Proteins and Polyphenol Oxidase in Ultrafiltration of Potato Fruit Juice

   • Jesper M. Schmidt
   • Mathias Greve-Poulsen
   • Lotte B. Larsen

   Original Paper 13 January 2016 Pages: 822 - 829

   

9. Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi

   • Hong-fei Zhang
   • Wei Wang
   • Qing-fu Ye

   Original Paper 16 January 2016 Pages: 830 - 838

   

10. Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds

    • Hao Zhou
    • Chengzhang Wang
    • Fuliang Cao

    Original Paper 18 January 2016 Pages: 839 - 848

    

11. Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum

    • Tao Wang
    • Min Zhang
    • Zhongxue Gao

    Original Paper 19 January 2016 Pages: 849 - 858

    

12. Effect of an Edible Pectin Coating and Blanching Pretreatments on the Air-Drying Kinetics of Pumpkin (Cucurbita moschata)

    • Lucídio Molina Filho
    • Elen Cristina Frascareli
    • Maria Aparecida Mauro

    Original Paper 21 January 2016 Pages: 859 - 871

    

13. Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)

    • Ana C. Araújo
    • Sara M. Oliveira
    • Cristina L. M. Silva

    Original Paper 21 January 2016 Pages: 872 - 881

    

14. Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants

    • Vasiliki Polychniatou
    • Constantina Tzia

    Original Paper 22 January 2016 Pages: 882 - 891

    

15. Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

    • Antoni Miś
    • Agnieszka Nawrocka
    • Dariusz Dziki

    Original Paper Open access 22 January 2016 Pages: 892 - 903

    

16. Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP)

    • Vinicio Serment-Moreno
    • J. Antonio Torres
    • Jorge Welti-Chanes

    Original Paper 22 January 2016 Pages: 904 - 916