Advanced glycation End-products (AGEs): an emerging concern for processed food industries Chetan SharmaAmarjeet KaurShiveta Raina Review 01 August 2015 Pages: 7561 - 7576
Probiotics, prebiotics and synbiotics- a review Kavita. R. PandeySuresh. R. NaikBabu. V. Vakil Review 22 July 2015 Pages: 7577 - 7587
Flavor impacts of glycerol in the processing of yeast fermented beverages: a review Xiangdong ZhaoSusanne ProcopioThomas Becker Review 01 August 2015 Pages: 7588 - 7598
In vitro meat production system: why and how? Shruti SharmaSukhcharanjit Singh ThindAmarjeet Kaur Review 31 July 2015 Pages: 7599 - 7607
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis Almudena Marrufo-CurtidoMaría Jesús Cejudo-BastanteEnrique Durán-Guerrero Original Article 16 June 2015 Pages: 7608 - 7624
Engineering and functional properties of biodegradable pellets developed from various agro-industrial wastes using extrusion technology Kulsum JanC. S. RiarD. C. Saxena Original Article 14 July 2015 Pages: 7625 - 7639
Recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties Khanh Son Trinh Original Article 24 July 2015 Pages: 7640 - 7654
Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys Bambang KuswandiFitra Karima PutriMusa Ahmad Original Article 07 June 2015 Pages: 7655 - 7668
Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk Muralidharan NagarajanSoottawat BenjakulPonusa Songtipya Original Article 13 June 2015 Pages: 7669 - 7682
The changes in the volatile aldehydes formed during the deep-fat frying process Qing ZhangWen QinAhmed S. M. Saleh Original Article 26 June 2015 Pages: 7683 - 7696
Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads Adil GaniA. A. BroadwayAsir Gani Original Article 01 July 2015 Pages: 7697 - 7709
Assessment of pectinase production by Bacillus mojavensis I4 using an economical substrate and its potential application in oil sesame extraction Imen GhazalaNadhem SayariAnissa Haddar Original Article 29 July 2015 Pages: 7710 - 7722
Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties Ana Belščak-CvitanovićDraženka KomesArijana Bušić Original Article 16 June 2015 Pages: 7723 - 7734
Volatile phenols depletion in red wine using molecular imprinted polymers Rafaela TeixeiraSonia Dopico-GarcíaLuís R. Silva Original Article 21 June 2015 Pages: 7735 - 7746
Status in physical properties of coloured rice varieties before and after inducing retro-gradation HameedaBanu N. ItagiVasudeva Singh Original Article 09 July 2015 Pages: 7747 - 7758
Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits K. Ashwath KumarG. K. SharmaA. D. Semwal Original Article 23 July 2015 Pages: 7759 - 7770
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability Maria MartuscelliLaura LupieriPaola Pittia Original Article 25 July 2015 Pages: 7771 - 7782
Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder P. BarnwalK. K. SinghS. N. Saxena Original Article 29 July 2015 Pages: 7783 - 7794
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples Maria R. MoreiraLucía CassaniRobert Soliva-Fortuny Original Article 21 June 2015 Pages: 7795 - 7805
Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of dehusked rice H. H. LeeS. P. LohP. H. Yiu Original Article 23 June 2015 Pages: 7806 - 7816
Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L) J. Jerish JoynerB. K. Yadav Original Article 24 June 2015 Pages: 7817 - 7827
Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties Marina MarsanascoBárbara PiotrkowskiNadia S. Chiaramoni Original Article 01 July 2015 Pages: 7828 - 7838
Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology Gayatri MishraDinesh C. JoshiDebabandya Mohapatra Original Article 05 July 2015 Pages: 7839 - 7849
Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content Magdalena Martínez-ToméM. Antonia MurciaAntonia Mª Jiménez-Monreal Original Article 15 July 2015 Pages: 7850 - 7860
Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry) Rajpreet Kaur GorayaUsha Bajwa Original Article 16 July 2015 Pages: 7861 - 7871
Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper K. RanjithaD. V. Sudhakar RaoTapas Kumar Roy Original Article 23 July 2015 Pages: 7872 - 7882
Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats Mahendranath GondiU. J. S. Prasada Rao Original Article 29 July 2015 Pages: 7883 - 7893
Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread J. C. Ruiz-RuizY. B. Moguel-OrdoñezM. R. Segura-Campos Original Article 07 June 2015 Pages: 7894 - 7903
Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice Yong YuLingyan GeQiuting Zhang Original Article 12 June 2015 Pages: 7904 - 7913
Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise Vassilios RaikosMadalina NeacsuGarry Duthie Original Article 13 June 2015 Pages: 7914 - 7923
Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds Faten KachouriHamida KsontiniMoktar Hamdi Original Article 19 June 2015 Pages: 7924 - 7933
Loss of lipid material during the dehulling of oilseeds with different structural characteristics A. K. de FigueiredoL. M. RodríguezS. M. Nolasco Original Article 23 June 2015 Pages: 7934 - 7943
Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption Grażyna JaworskaKrystyna PogońEmilia Bernaś Original Article 12 July 2015 Pages: 7944 - 7953
Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs R. MoreiraF. ChenloS. N. Rubinos Original Article 19 July 2015 Pages: 7954 - 7963
Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation Amir PourfarzadMohammad B. Habibi NajafiMohammad Hassanzadeh Khayyat Original Article 22 July 2015 Pages: 7964 - 7973
Application of ultrafiltration technique for the quality improvement of dahi P. K. MeenaV. K. GuptaP. T. Parmar Original Article 25 July 2015 Pages: 7974 - 7983
Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality Lakshi Prasad BhuyanPaban BorahPradip Bhattacharyya Original Article 29 July 2015 Pages: 7984 - 7993
Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi Ranendra K. MajumdarApurba SahaAmjad K. Balange Original Article 29 July 2015 Pages: 7994 - 8003
Solubility of caffeine from green tea in supercritical CO2: a theoretical and empirical approach Pravin Vasantrao GadkariManohar Balaraman Original Article 01 August 2015 Pages: 8004 - 8013
Rice phytochemicals concentrated by molecular distillation process and their use as co-surfactant in water dispersion Pattong SawadikiatPrasert SetwipattanachaiParichat Hongsprabhas Original Article 06 June 2015 Pages: 8014 - 8022
The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams Arzu Kavaz YükselIhsan Güngör ŞatMehmet Yüksel Original Article 09 June 2015 Pages: 8023 - 8031
Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality D. ShobhaD. VijayalakshmiK. J. Asha Original Article 11 June 2015 Pages: 8032 - 8040
Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures Tuğba İnanç HoruzMedeni Maskan Original Article 15 June 2015 Pages: 8041 - 8049
Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds Shakirah AzeezOla LasekanRabiha Sulaiman Original Article 15 June 2015 Pages: 8050 - 8058
In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates Ashok Kumar ChakkaMercy EliasN. Bhaskar Original Article 25 June 2015 Pages: 8059 - 8067
Development of slow release formulations of β-carotene employing amphiphilic polymers and their release kinetics study in water and different pH conditions Braj Bhushan SinghNajam Akhtar ShakilAbhijit Kar Original Article 02 July 2015 Pages: 8068 - 8076
A high correlation indicating for an evaluation of antioxidant activity and total phenolics content of various chilli varieties Phitchan SricharoenSuchila TechawongsteinSaksit Chanthai Original Article 08 July 2015 Pages: 8077 - 8085
A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics Gisele Teixeira Souza SoraCharles Windson Isidoro HaminiukRosane Marina Peralta Original Article 10 July 2015 Pages: 8086 - 8094
Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques Ana-Maria Simion (Ciuciu)Iuliana AproduNicoleta Stănciuc Original Article 18 July 2015 Pages: 8095 - 8103
Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability Sajad A. RatherF. A. MasoodiA. H. Malik Original Article 27 July 2015 Pages: 8104 - 8112
