Antioxidant characteristics of extracts of Hibiscus sabdariffa calyces encapsulated with mesquite gum C. E. Ochoa-VelascoC. Salazar-GonzálezJ. A. Guerrero-Beltrán Original Article 28 April 2017 Pages: 1747 - 1756
Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions Choon-Hui TanAbdul A. AriffinAdrian Cheng-Yong Choo Original Article 07 June 2017 Pages: 1757 - 1764
Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose N. VeenaB. Surendra NathB. V. Balasubramanyam Original Article 29 May 2017 Pages: 1765 - 1775
Investigating the amount of TFAs, CLAs and ω6/ω3 of various brands of corn oil heated at different time–temperature treatments Fan HeQin GuoFeng Wang Original Article 29 April 2017 Pages: 1776 - 1784
Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions Susana CofradesRicard BouFrancisco Jiménez-Colmenero Original Article 06 May 2017 Pages: 1785 - 1793
Evaluation of antioxidant properties of Za’atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process Medeni MaskanErhan Horuz Original Article 06 April 2017 Pages: 1794 - 1801
Technological options to control quality of fish burgers A. DanzaA. ConteM. A. Del Nobile Original Article 12 April 2017 Pages: 1802 - 1808
The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab Bowen SunYuanhui ZhaoZunying Liu Original Article 06 April 2017 Pages: 1809 - 1817
Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers Débora Cristina Fernandes da SilvaAlex Martins Varela de ArrudaAlex Augusto Gonçalves Original Article 10 April 2017 Pages: 1818 - 1826
Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread A. Mukkundur VasudevaiahA. ChaturvediI. Dasappa Original Article 24 April 2017 Pages: 1827 - 1836
Cholesterol analysis of Korean eat-out foods for national food composition database Farhana SharminBeom-Gyun JeongJiyeon Chun Original Article 12 April 2017 Pages: 1837 - 1849
Recovery of protein hydrolysate and chitosan from black tiger shrimp (Penaeus monodon) heads: approaching a zero waste process Pham Thi Dan PhuongNguyen Cong MinhTrang Si Trung Original Article 11 April 2017 Pages: 1850 - 1856
Chemical composition and bioactivity of essential oils from flower and fruit of Thymbra capitata and Thymus species Jonathan Delgado-AdámezMaría GarridoDaniel Martín-Vertedor Original Article 10 April 2017 Pages: 1857 - 1865
Nutritional quality of flours from guar bean (Cyamopsis tetragonoloba) varieties as affected by different processing methods Priyanka SharmaAmarjeet KaurSatvir Kaur Original Article 07 April 2017 Pages: 1866 - 1872
Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves Domingo SauraSalud VegaraJosé Laencina Original Article 27 April 2017 Pages: 1873 - 1881
Evaluation of the chemical composition, antioxidant and anti-inflammatory activities of distillate and residue fractions of sweet basil essential oil Hailong LiYanhui GeQiang Fu Original Article 08 April 2017 Pages: 1882 - 1890
Cold pressed versus solvent extracted lemon (Citrus limon L.) seed oils: yield and properties Emin YilmazBuket Aydeniz Güneşer Original Article 12 April 2017 Pages: 1891 - 1900
Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage Nopparat Cheetangdee Original Article 24 April 2017 Pages: 1901 - 1909
Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach Laura QuintieriLinda MonaciLeonardo Caputo Original Article 28 April 2017 Pages: 1910 - 1916
Extracts of Mauritian Carica papaya (var. solo) protect SW872 and HepG2 cells against hydrogen peroxide induced oxidative stress Jhoti SomanahEmmanuel BourdonTheeshan Bahorun Original Article 28 April 2017 Pages: 1917 - 1927
Rheological properties and microstructure of xylanase containing whole wheat bread dough G. GhoshalU. S. ShivhareU. C. Banerjee Original Article 19 April 2017 Pages: 1928 - 1937
Importance of the higher retention of tocopherols and sterols for the oxidative stability of soybean and rapeseed oils Bing FangMing ZhangYue Min Shen Original Article 06 May 2017 Pages: 1938 - 1944
Isolation and characterization of lactic acid bacteria from traditional pickles of Himachal Pradesh, India MonikaSavitriTek Chand Bhalla Original Article 21 April 2017 Pages: 1945 - 1952
Anthocyanins enriched purple tea exhibits antioxidant, immunostimulatory and anticancer activities Robin JoshiAjay RanaAshu Gulati Original Article 18 April 2017 Pages: 1953 - 1963
Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes P. P. S. GillS. K. JawandhaNavprem Singh Original Article 17 April 2017 Pages: 1964 - 1970
Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles Hacer Levent Original Article 20 April 2017 Pages: 1971 - 1978
Crystallinity properties and crystallization behavior of chocolate fat blends Thais Lomonaco Teodoro da SilvaRenato GrimaldiLireny Aparecida Guaraldo Gonçalves Original Article 09 June 2017 Pages: 1979 - 1989
Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice Patiwit LoypimaiKulab SittisuanjikWilawan Pimthong Original Article 24 April 2017 Pages: 1990 - 1998
Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum) Claudia Jaqueline Sandoval-CastroMaribel Valdez-MoralesL. Gabriela Espinosa-Alonso Original Article 29 April 2017 Pages: 1999 - 2010
Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage Hasan TangulerSerkan SelliHuseyin Erten Original Article 21 April 2017 Pages: 2011 - 2019
Fortification of the whey protein isolate antioxidant and antidiabetic activity with fraction rich in phenolic compounds obtained from Stevia rebaudiana (Bert.). Bertoni leaves Paula Gimenez MilaniMaysa FormigoniSilvio Cláudio da Costa Original Article 12 June 2017 Pages: 2020 - 2029
Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids Chen WangYongling LuLishuang Lv Original Article 27 April 2017 Pages: 2030 - 2040
Valorizing guava (Psidium guajava L.) seeds through germination-induced carbohydrate changes Cheng Xian LingYing Ping Chang Original Article 12 June 2017 Pages: 2041 - 2049
Minimally processed beetroot waste as an alternative source to obtain functional ingredients Anne Porto Dalla CostaVanessa Stahl HermesSimone Hickmann Flôres Original Article 01 June 2017 Pages: 2050 - 2058
Releasing characteristics of anthocyanins extract in pectin–whey protein complex microcapsules coated with zein Arranee ChotikoSubramaniam Sathivel Original Article 06 May 2017 Pages: 2059 - 2066
Antimicrobial effect of black pepper petroleum ether extract for the morphology of Listeria monocytogenes and Salmonella typhimurium Hui TangWenxue ChenHaiming Chen Original Article 10 May 2017 Pages: 2067 - 2076
Antioxidant efficacy of soybean cake extracts in soy oil protection Nafiseh ZamindarMoein BashashAli Sedaghatdoost Original Article 23 May 2017 Pages: 2077 - 2084
Biochemical characterization and thermal inactivation of polyphenol oxidase from elephant foot yam (Amorphophallus paeoniifolius) Anuradha SinghNeeraj Wadhwa Original Article 10 May 2017 Pages: 2085 - 2093
Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies Laura RománAna GonzálezManuel Gómez Original Article 10 May 2017 Pages: 2094 - 2103
Technological quality of dough and breads from commercial algarroba–wheat flour blends M. J. CorreaM. V. SalinasM. C. Puppo Original Article 26 April 2017 Pages: 2104 - 2114
Quantification of phenolics in Syzygium cumini seed and their modulatory role on tertiary butyl-hydrogen peroxide-induced oxidative stress in H9c2 cell lines and key enzymes in cardioprotection H. P. SyamaA. D. AryaP. Jayamurthy Original Article 24 May 2017 Pages: 2115 - 2125
Effect of rice bran oil spread on the physical, sensory and fatty acid profile of cake Rizwana ShaikAparna KunaGeetha Samala Original Article 16 May 2017 Pages: 2126 - 2134
Determination of anthocyanins and non-anthocyanin polyphenols by ultra performance liquid chromatography/electrospray ionization mass spectrometry (UPLC/ESI–MS) in jussara (Euterpe edulis) extracts Gláucia S. VieiraAnna S. F. MarquesMiriam D. Hubinger Original Article 28 April 2017 Pages: 2135 - 2144
Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes Rakesh Kumar RaigarRohit UpadhyayHari Niwas Mishra Original Article 24 April 2017 Pages: 2145 - 2155
Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour M. SuriyaReshu RajputMudasir Bashir Original Article 02 May 2017 Pages: 2156 - 2165
Effect of electric field on the characteristics of crude avocado oil and virgin olive José Alberto Ariza-OrtegaNelly del Socorro Cruz-CansinoGabriel Betanzos-Cabrera Short Communication 27 April 2017 Pages: 2166 - 2170
Active starch biopolymeric packaging film for sausages embedded with essential oil of Syzygium aromaticum Mariane L. UgaldeAline M. de CezaroRogério L. Cansian Short Communication 20 April 2017 Pages: 2171 - 2175
Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp Rodrigo F. GouvêaLeilson O. RibeiroSuely P. Freitas Short Communication 24 April 2017 Pages: 2176 - 2180
Effect of integration of oxalic acid and hot water treatments on postharvest quality of rambutan (Nephelium lappaceum L. cv. Anak Sekolah) under modified atmosphere packaging Ahmad Faiz Ahmad HafizYeoh Wei KeatAsgar Ali Short Communication 09 June 2017 Pages: 2181 - 2185
Extraction and preparation of high-aroma and low-caffeine instant green teas by the novel column chromatographic extraction method with gradient elution Qing-Rong LiMin WuHai-Hang Li Short Communication 23 May 2017 Pages: 2186 - 2192