1. Mechanical Continuous Oil Expression from Oilseeds: A Review

   • Raphaëlle Savoire
   • Jean-Louis Lanoisellé
   • Eugène Vorobiev

   Review Paper 28 September 2012 Pages: 1 - 16

   

2. The Production, Benefits, and Applications of Monoacylglycerols and Diacylglycerols of Nutritional Interest

   • Maria Manuela Camino Feltes
   • Débora de Oliveira
   • Jorge Luiz Ninow

   Review Paper 11 April 2012 Pages: 17 - 35

   

3. Colour Measurement and Analysis in Fresh and Processed Foods: A Review

   • Pankaj B. Pathare
   • Umezuruike Linus Opara
   • Fahad Al-Julanda Al-Said

   Review Paper 11 May 2012 Pages: 36 - 60

   

4. Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince

   • Sajid Maqsood
   • Soottawat Benjakul

   Original Paper 19 February 2011 Pages: 61 - 72

   

5. Antimicrobial Activity of Peptide P34 During Thermal Processing

   • Voltaire Sant’Anna
   • Michele Utpott
   • Adriano Brandelli

   Original Paper 27 June 2011 Pages: 73 - 79

   

6. Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

   • Cristhiane C. Ferrari
   • Claire I. G. L. Sarantópoulos
   • Miriam D. Hubinger

   Original Paper 27 October 2011 Pages: 80 - 91

   

7. Antioxidant Properties and Rutin Content of High Pressure-Treated Raw and Roasted Buckwheat Groats

   • Wioletta Błaszczak
   • Danuta Zielińska
   • Józef Fornal

   Original Paper 14 August 2011 Pages: 92 - 100

8. Counteracting Recontamination of Pasteurized Milk by Methylated Soybean Protein

   • Samir A. Mahgoub
   • Mahmoud Z. Sitohy
   • Ali O. Osman

   Original Paper 27 July 2011 Pages: 101 - 109

   

9. Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS ¹³C NMR Spectroscopic Study

   • Anusooya S. Sivam
   • Geoffrey I. N. Waterhouse
   • Dongxiao Sun-Waterhouse

   Original Paper 12 October 2011 Pages: 110 - 123

   

10. Effect of Packaging and Basil Essential Oil on the Quality Characteristics of Whey Cheese “Anthotyros”

    • Maria I. Tsiraki
    • Ioannis N. Savvaidis

    Original Paper 26 August 2011 Pages: 124 - 132

    

11. Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

    • A. Andrés-Bello
    • C. Iborra-Bernad
    • J. Martínez-Monzó

    Original Paper 11 January 2012 Pages: 133 - 145

    

12. Non-uniform Heat Transfer During Air-Blast Freezing of a Fruit Pulp Model in Multilayer Boxes

    • Jaime V. de Resende
    • Mônica E. T. Prado
    • Vivaldo Silveira Junior

    Original Paper 30 December 2011 Pages: 146 - 159

    

13. Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill

    • Abdurrahman Adeleye Badmus
    • Abdulganiy Olayinka Raji
    • Rahman Akinoso

    Original Paper 14 April 2012 Pages: 160 - 168

    

14. Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

    • Baohua Kong
    • Youling L. Xiong
    • Xinhuai Zhao

    Original Paper 24 August 2011 Pages: 169 - 176

    

15. Physicochemical and Sensorial Properties of Grapefruit Jams as Affected by Processing

    • Marta Igual
    • Eva García-Martínez
    • Nuria Martínez-Navarrete

    Original Paper 02 October 2011 Pages: 177 - 185

    

16. Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces

    • María Dolores De’Nobili
    • Carolina Daiana Pérez
    • Ana M. Rojas

    Original Paper 14 September 2011 Pages: 186 - 197

    

17. Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine

    • Anita Y. Smit
    • Maret du Toit

    Original Paper 22 October 2011 Pages: 198 - 206

    

18. Optimization of Process Parameters for Decortication of Finger Millet Through Response Surface Methodology

    • Usha Dharmaraj
    • Ramasamy Ravi
    • Nagappa G. Malleshi

    Original Paper 22 November 2011 Pages: 207 - 216

    

19. Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents

    • Delfina Maria Cassiani
    • Diego K. Yamul
    • Cecilia Elena Lupano

    Original Paper 18 September 2011 Pages: 217 - 227

    

20. Rheological Aspects of Spanish Honeys

    • Mircea Oroian
    • Sonia Amariei
    • Gheorghe Gutt

    Original Paper 27 November 2011 Pages: 228 - 241

    

21. Production of Maltose Syrup by Enzymatic Conversion of Rice Starch

    • Qinlu Lin
    • Huaxi Xiao
    • Fengxiang Yu

    Original Paper 07 September 2011 Pages: 242 - 248

    

22. Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots

    • Tsai-Ying Lai
    • Chien-Hsien Chen
    • Lih-Shiuh Lai

    Original Paper 29 October 2011 Pages: 249 - 258

    

23. The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

    • Meryem Goksel
    • Mahmut Dogan
    • Rasim Alper Oral

    Original Paper 26 October 2011 Pages: 259 - 271

    

24. Oxidative/Fermentative Behavior in the Flesh of “Hass” Avocado Fruits Under Natural and Controlled Atmosphere Conditions

    • Salvador Valle-Guadarrama
    • Mercedes Morales-Cabrera
    • Adalberto Gómez-Cruz

    Original Paper 06 December 2011 Pages: 272 - 282

    

25. The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840)

    • Serap Cosansu
    • Suhendan Mol
    • Samime Ozturan

    Communication 12 April 2011 Pages: 283 - 289

26. Kinetic Parameter Determination for Enzyme Hydrolysis of Fish Protein Residue Using D-optimal Design

    • Pedro Valencia
    • Iván Cornejo
    • Ricardo Simpson

    Communication 15 June 2011 Pages: 290 - 296

    

27. Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation

    • Hui Wang
    • Yongyu Li
    • Lite Li

    Communication 27 May 2011 Pages: 297 - 301