Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network Ana AnastácioRúben SilvaIsabel S. Carvalho Original Article 08 December 2016 Pages: 4117 - 4125
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients Annalisa RomanoAlan MackiePaolo Masi Original Article 19 December 2016 Pages: 4126 - 4134
Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks Wiwat WangcharoenSuthaya Phimphilai Original Article 19 December 2016 Pages: 4135 - 4140
Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations Vytaute StarkuteElena BartkieneGrazina Juodeikiene Original Article 03 December 2016 Pages: 4141 - 4148
Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties Georgiana Gabriela CodinăSilvia Mironeasa Original Article 19 December 2016 Pages: 4149 - 4158
CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance B. HernándezC. SáenzJ. M. Diñeiro Original Article 19 December 2016 Pages: 4159 - 4167
Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers Vanessa N. Castelo-BrancoMabel G. LagoMariana Monteiro Original Article 10 December 2016 Pages: 4168 - 4178
A flow-cytometry-based method for detecting simultaneously five allergens in a complex food matrix Gaetan OttoAmandine LamoteNathalie Gillard Original Article 02 December 2016 Pages: 4179 - 4186
Preparation and properties of propylene oxide and octenylsuccinic anhydride modified potato starches Ramunė RutkaitėRenata BaranauskienėPetras Rimantas Venskutonis Original Article 08 December 2016 Pages: 4187 - 4196
The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters Junhong SongTeng PanFazheng Ren Original Article 02 December 2016 Pages: 4197 - 4204
The potency of Saccharomyces cerevisiae and Lactobacillus plantarum to dissipate organophosphorus pesticides in wheat during fermentation Tijana M. ĐorđevićRada D. Đurović-Pejčev Original Article 08 December 2016 Pages: 4205 - 4215
Role of ice structuring proteins on freezing–thawing cycles of pasta sauces Marianna CalderaraFabio A. DeorsolaFrancesco Geobaldo Original Article 09 December 2016 Pages: 4216 - 4223
Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin Luyun CaiJianhui FengWei Zhao Original Article 05 December 2016 Pages: 4224 - 4233
Use of Rhodomyrtus tomentosa ethanolic leaf extract for the bio-control of Listeria monocytogenes post-cooking contamination in cooked chicken meat Grace Fiyinfoluwa OdedinaKitiya VongkamjanSupayang Piyawan Voravuthikunchai Original Article 09 December 2016 Pages: 4234 - 4243
Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2 Djamel DjenaneJosé Antonio BeltránPedro Roncalés Original Article 17 December 2016 Pages: 4244 - 4257
Cultivars effect on the physical characteristics of rice (rough and milled) (Oryza Sativa L.) of temperate region of Kashmir (India) Farhan M. BhatCharanjit S. Riar Original Article 19 December 2016 Pages: 4258 - 4269
Combined effect of ozonation and packaging on shelf life extension of fresh chicken legs during storage under refrigeration Ioanna N. GertzouPanagiotis E. DrososKyriakos A. Riganakos Original Article 10 December 2016 Pages: 4270 - 4277
Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies Musarat ShafiWaqas N. BabaRafiya Bazaz Original Article 17 December 2016 Pages: 4278 - 4288
Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel P. VijiS. K. PandaT. K. Srinivasa Gopal Original Article 17 December 2016 Pages: 4289 - 4297
Effects of heat and pH treatments and in vitro digestion on the biological activity of protein hydrolysates of Amaranthus hypochondriacus L. grain J. López-SánchezE. Ponce-AlquiciraJ. Soriano-Santos Original Article 17 December 2016 Pages: 4298 - 4307
Quality characteristics of gluten free bread from barnyard millet–soy flour blends Subir K. ChakrabortySaumya GuptaNachiket Kotwaliwale Original Article 19 December 2016 Pages: 4308 - 4315
Evaluation of genotypic wheat bran varieties for nutraceutical compounds T. SharanappaR. ChetanaG. Suresh Kumar Original Article 14 December 2016 Pages: 4316 - 4324
Optimal synthesis and design of the number of cycles in the leaching process for surimi production M. Agustina ReinheimerNicolás J. ScennaSergio F. Mussati Original Article 19 December 2016 Pages: 4325 - 4335
Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications T. PintadoA. M. HerreroC. Ruiz-Capillas Original Article 19 December 2016 Pages: 4336 - 4347
Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips) Alka JoshiA. KarB. Singh Short Communication 14 December 2016 Pages: 4348 - 4353