Printing on Food or Food Printing: a Review F. PallottinoL. HakolaP. Menesatti Review 16 February 2016 Pages: 725 - 733
Understanding the Role of Plasma Technology in Food Industry Shabir Ahmad MirManzoor Ahmad ShahMohammad Maqbool Mir Review 22 February 2016 Pages: 734 - 750
Irradiation Applications in Dairy Products: a Review Oluwakemi B. OduekeKarim W. FaragStephen A. Chadd Review 07 March 2016 Pages: 751 - 767
Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree Snehasis ChakrabortyPavuluri Srinivasa RaoHari Niwas Mishra Original Paper 07 January 2016 Pages: 768 - 791
Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures Tuyen TruongSamuel JaninBhesh Bhandari Original Paper 07 January 2016 Pages: 792 - 800
Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films S. K. TumwesigyeJ. C. MontañezM. J. Sousa-Gallagher Original Paper 09 January 2016 Pages: 801 - 812
Emulsifying Properties of Proteins Isolated from Various Rice Cultivars Saehun MunMalshick ShinYong-Ro Kim Original Paper 12 January 2016 Pages: 813 - 821
Effect of Membrane Material on the Separation of Proteins and Polyphenol Oxidase in Ultrafiltration of Potato Fruit Juice Jesper M. SchmidtMathias Greve-PoulsenLotte B. Larsen Original Paper 13 January 2016 Pages: 822 - 829
Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi Hong-fei ZhangWei WangQing-fu Ye Original Paper 16 January 2016 Pages: 830 - 838
Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds Hao ZhouChengzhang WangFuliang Cao Original Paper 18 January 2016 Pages: 839 - 848
Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum Tao WangMin ZhangZhongxue Gao Original Paper 19 January 2016 Pages: 849 - 858
Effect of an Edible Pectin Coating and Blanching Pretreatments on the Air-Drying Kinetics of Pumpkin (Cucurbita moschata) Lucídio Molina FilhoElen Cristina FrascareliMaria Aparecida Mauro Original Paper 21 January 2016 Pages: 859 - 871
Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala) Ana C. AraújoSara M. OliveiraCristina L. M. Silva Original Paper 21 January 2016 Pages: 872 - 881
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 PolychniatouConstantina Tzia Original Paper 22 January 2016 Pages: 882 - 891
Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach Antoni MiśAgnieszka NawrockaDariusz Dziki Original Paper Open access 22 January 2016 Pages: 892 - 903
Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP) Vinicio Serment-MorenoJ. Antonio TorresJorge Welti-Chanes Original Paper 22 January 2016 Pages: 904 - 916