1. Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

   • Ana E. de la Horra
   • Gabriela N. Barrera
   • Alberto E. León

   Original Article 30 June 2017 Pages: 2613 - 2625

   

2. Accelerated fermentation of Idli batter using Eleusine coracana and Pennisetum glaucum

   • Ramachandran Chelliah
   • Sudha Rani Ramakrishnan
   • Usha Antony

   Original Article 12 July 2017 Pages: 2626 - 2637

   

3. Hulless barley as a promising source to improve the nutritional quality of wheat products

   • Sneh Narwal
   • Dinesh Kumar
   • R. K. Gupta

   Original Article 17 July 2017 Pages: 2638 - 2644

   

4. Bioactivity-based antioxidative components screening and evaluation in grape seed proanthocyanidin extract

   • Jie Gao
   • Shengtao Lv
   • Gang Bai

   Original Article 12 July 2017 Pages: 2645 - 2652

   

5. Technological and sensorial role of yeast β-glucan in meat batter reformulations

   • Paul Mihai Apostu
   • Tamara Elena Mihociu
   • Anca Ioana Nicolau

   Original Article 12 July 2017 Pages: 2653 - 2660

   

6. Perennial legumes as a source of ingredients for healthy food: proximate, mineral and phytoestrogen composition and antibacterial activity

   • Bronislava Butkutė
   • Audrius Padarauskas
   • Nijolė Lemežienė

   Original Article 23 May 2017 Pages: 2661 - 2669

   

7. Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy

   • Abena Achiaa Boakye
   • María Gudjónsdóttir
   • Ibok Oduro

   Original Article 08 July 2017 Pages: 2670 - 2683

   

8. Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi

   • Dadi Bhaskar
   • Sunil Kumar Khatkar
   • Swati Kapoor

   Original Article 09 June 2017 Pages: 2684 - 2693

   

9. Osmotic dehydration effects on major and minor components of chestnut (Castanea sativa Mill.) slices

   • Teresa Delgado
   • José Alberto Pereira
   • Susana Casal

   Original Article 30 May 2017 Pages: 2694 - 2703

   

10. Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables

    • D. Mridula
    • Swati Sethi
    • S. K. Nanda

    Original Article 05 July 2017 Pages: 2704 - 2716

    

11. Color, bioactive compounds and morphological characteristics of encapsulated Asian pear juice powder during spray drying

    • Chang-Gon Lee
    • Maruf Ahmed
    • Jong-Bang Eun

    Original Article 30 May 2017 Pages: 2717 - 2727

    

12. Determination of antioxidant activity of Hibiscus sabdariffa and Croton caudatus in Saccharomyces cerevisiae model system

    • Pattnaik Subhaswaraj
    • M Sowmya
    • Busi Siddhardha

    Original Article 09 June 2017 Pages: 2728 - 2736

    

13. Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa

    • Sonika Choudhary
    • Sumit Arora
    • Vivek Sharma

    Original Article 23 May 2017 Pages: 2737 - 2745

    

14. Component analysis of nutritionally rich chloroplasts: recovery from conventional and unconventional green plant species

    • Mohamed A. Gedi
    • Rhianna Briars
    • David A. Gray

    Original Article 08 July 2017 Pages: 2746 - 2757

    

15. Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa

    • Jing Miao
    • Kunhua Wei
    • Wenyuan Gao

    Original Article 02 August 2017 Pages: 2758 - 2768

    

16. Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey

    • Abera Belay
    • Gulelat Desse Haki
    • Samuel Melaku

    Original Article 14 June 2017 Pages: 2769 - 2778

    

17. The effect of ultrasound on some properties of pulse hulls

    • Esra Kaya
    • Necati Barış Tuncel
    • Neşe Yılmaz Tuncel

    Original Article 25 May 2017 Pages: 2779 - 2788

18. Therapeutic evaluation of grain based functional food formulation in a geriatric animal model

    • Deepa Teradal
    • Neena Joshi
    • Ravindranath H. Aladakatti

    Original Article 12 June 2017 Pages: 2789 - 2796

    

19. Measurement of ripening of raspberries (Rubus idaeus L) by near infrared and colorimetric imaging techniques

    • Francisco J. Rodríguez-Pulido
    • María Gil-Vicente
    • M. Lourdes González-Miret

    Original Article 16 June 2017 Pages: 2797 - 2803

    

20. Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

    • Stephanie S. Pinto
    • Bianca DM Cavalcante
    • Renata DMC Amboni

    Original Article 14 June 2017 Pages: 2804 - 2813

    

21. Comparative analysis of carotenoid content in Momordica cochinchinensis (Cucurbitaceae) collected from Australia, Thailand and Vietnam

    • Dilani Wimalasiri
    • Robert Brkljača
    • Tien Huynh

    Original Article 06 June 2017 Pages: 2814 - 2824

    

22. Microbial analysis of meatballs cooled with vacuum and conventional cooling

    • Hande Mutlu Ozturk
    • Harun Kemal Ozturk
    • Gunnur Koçar

    Original Article 14 June 2017 Pages: 2825 - 2832

    

23. Influence of pH and salt concentration on functional properties of walnut protein from different extraction methods

    • Haifang Hu
    • Tao Fan
    • Hongkai Liu

    Original Article 03 June 2017 Pages: 2833 - 2841

    

24. Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

    • Lucía Gayoso
    • Candelaria Poyato
    • Iciar Astiasarán

    Original Article 06 June 2017 Pages: 2842 - 2851

    

25. Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes

    • Zhuang-Li Kang
    • Xiang Li
    • Zhao-jun Song

    Original Article 12 June 2017 Pages: 2852 - 2860

    

26. The growing season impacts the accumulation and composition of flavonoids in grape skins in two-crop-a-year viticulture

    • Lei Zhu
    • Yu Huang
    • Ying Wang

    Original Article 08 July 2017 Pages: 2861 - 2870

27. Lipase catalyzed transesterification of ethyl butyrate synthesis in n-hexane— a kinetic study

    • N. Annapurna Devi
    • G. B. Radhika
    • R. J. Bhargavi

    Original Article 08 July 2017 Pages: 2871 - 2877

    

28. Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial properties

    • Jessica K. Alarcón-Moyano
    • Rubén O. Bustos
    • Silvia B. Matiacevich

    Original Article 16 June 2017 Pages: 2878 - 2889

    

29. Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels

    • Mouna Abid
    • Héla Yaich
    • M. A. Ayadi

    Original Article 19 June 2017 Pages: 2890 - 2901

    

30. Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties

    • R. Martínez-Las Heras
    • E. F. Landines
    • A. Andrés

    Original Article 16 June 2017 Pages: 2902 - 2912

    

31. Recovery from dietary iron deficiency anaemia in rats by the intake of microencapsulated ferric saccharate

    • Elisabet Lázaro
    • Jonathan Santas
    • Magda Rafecas

    Original Article 19 June 2017 Pages: 2913 - 2918

    

32. Effect of interaction of epigallocatechin gallate and flavonols on color alteration of simulative green tea infusion after thermal treatment

    • Qianying Dai
    • Yuanyuan He
    • Tao Xia

    Original Article 09 June 2017 Pages: 2919 - 2928

    

33. Control of aflatoxigenic strains by Cinnamomum porrectum essential oil

    • Oratai Sukcharoen
    • Pramote Sirirote
    • Dusanee Thanaboripat

    Original Article 09 June 2017 Pages: 2929 - 2935

34. Suitability of the probiotic lactic acid bacteria strains as the starter cultures in unripe cornelian cherry (Cornus mas L.) fermentation

    • Agata Czyżowska
    • Alicja Z. Kucharska
    • Narcyz Piórecki

    Original Article 16 June 2017 Pages: 2936 - 2946

35. Effects of concentration method and storage time on some bioactive compounds and color of jujube (Ziziphus jujuba var vulgaris) concentrate

    • Najmeh Shams Najafabadi
    • Mohammad Ali Sahari
    • Zohreh Hamidi Esfahani

    Original Article 19 June 2017 Pages: 2947 - 2955

    

36. Reduction of salt content of fish sauce by ethanol treatment

    • Yu Liu
    • Ying Xu
    • Wei Jiang

    Original Article 09 June 2017 Pages: 2956 - 2964

    

37. Antihyperlipidemic activity of Cassia auriculata flower extract in oleic acid induced hyperlipidemia in Saccharomyces cerevisiae

    • Vijayakumar Rajendran
    • Anilkumar Krishnegowda
    • Vasanthi Nachiappan

    Original Article 06 June 2017 Pages: 2965 - 2972

    

38. Evaluation of unexplored pomegranate cultivars for physicochemical characteristics and antioxidant activity

    • Abdul Hasib Viyar
    • Rashad Qadri
    • Farooq Shah

    Original Article 05 July 2017 Pages: 2973 - 2979

    

39. Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil

    • Javad Tavakoli
    • Parviz Estakhr
    • Aniseh Zarei Jelyani

    Original Article 08 July 2017 Pages: 2980 - 2988

    

40. Settling of virgin olive oil from horizontal screw solid bowl in static conditions

    • Abraham M. Gila
    • Mohamed A. Bejaoui
    • Antonio Jiménez

    Original Article 03 July 2017 Pages: 2989 - 2996