Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production Fernanda Corrêa Leal PenidoCarmen de Oliveira GoulartInayara Cristina Alves Lacerda Original Article 10 June 2019 Pages: 3969 - 3979
Investigation of changes in rheological properties during processing of fermented cereal beverages Janyl IskakovaJamila SmanalievaFrank-Juergen Methner Original Article 11 June 2019 Pages: 3980 - 3987
Extraction of bioactive ingredients from fruiting bodies of Antrodia cinnamomea assisted by high hydrostatic pressure Hsiao-Wen HuangBang-Yuan ChenChung-Yi Wang Original Article 11 June 2019 Pages: 3988 - 3997
Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants Elahe AkbariMahdiyeh GholamiCyrus Ghobadi Original Article 10 June 2019 Pages: 3998 - 4008
Rapid determination of antioxidant molecules in volatiles of rose tea by gas chromatography–mass spectrometry combined with DPPH reaction Hao QinBao-cai LiMi Zhang Original Article 11 June 2019 Pages: 4009 - 4015
Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of Djulis hull Hsiao-Wen HuangMing-Ching ChengChung-Yi Wang Original Article 11 June 2019 Pages: 4016 - 4024
Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation Bincy BhaskarLaxmi Ananthanarayan Original Article 19 June 2019 Pages: 4025 - 4035
Flash Profile as an effective method for assessment of odor profile in three different fishes Caroline MarquesCarla Cristina LiseMarina Leite Mitterer-Daltoé Original Article 20 June 2019 Pages: 4036 - 4044
Gelatin edible coatings with mint essential oil (Mentha arvensis): film characterization and antifungal properties L. ScartazziniJ. V. TosatiA. R. Monteiro Original Article 08 July 2019 Pages: 4045 - 4056
Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour Yousef NamiMehdi GharekhaniMohammad Amin Hejazi Original Article 22 June 2019 Pages: 4057 - 4067
Optimization of process parameters for mechanical extraction of banana juice using response surface methodology Nuria MajaliwaOscar KibazohiMarie Alminger Original Article 20 June 2019 Pages: 4068 - 4075
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise Sara Ghorbani GorjiMariafe CalingacionMelissa Fitzgerald Original Article 19 June 2019 Pages: 4076 - 4090
Co-preparation of pectin and cellulose from apple pomace by a sequential process Yicong MaJing LuoYong Xu Original Article 18 June 2019 Pages: 4091 - 4100
Sensory analysis and fatty acid profile of specialty coffees stored in different packages Flávio Meira BorémFabiana Carmanini RibeiroCamila Almeida Dias Original Article 20 June 2019 Pages: 4101 - 4109
The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production Cihadiye CandalMustafa Erbas Original Article 28 June 2019 Pages: 4110 - 4120
Effects of heat and shallot (Allium ascalonicum L.) supplementation on nutritional quality and enzymatic browning of apple juice Anuthida PhaiphanPanida PanichakoolPatpen Penjumras Original Article 25 June 2019 Pages: 4121 - 4128
Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress Mariana S. LinguaRicardo M. Neme TauilMaría V. Baroni Original Article 28 June 2019 Pages: 4129 - 4138
Quality stability of clear pomegranate juice treated with cyclodextrin Aslı Arslan KulcanHatice Reyhan ÖziyciMustafa Karhan Original Article 26 June 2019 Pages: 4139 - 4146
Spray-dried microcapsules of anthocyanin-rich extracts from Euterpe edulis M. as an alternative for maintaining color and bioactive compounds in dairy beverages Emília Maria França LimaMarina Carvalho Martins MadalãoPollyanna Ibrahim Silva Original Article 24 June 2019 Pages: 4147 - 4157
Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage Miriane Moreira Fernandes SantosDarlinne Amanda Soares de LimaFábio Anderson Pereira da Silva Original Article 24 June 2019 Pages: 4158 - 4165
Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma Kai-Qi GangZi-Xuan WuFereidoon Shahidi Original Article 27 June 2019 Pages: 4166 - 4176
Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices Tugba OksuzZeynep Tacer-CabaDilek Boyacioglu Original Article Open access 10 July 2019 Pages: 4177 - 4188
Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins Carolina AranibarAlicia AguirreRafael Borneo Original Article 11 July 2019 Pages: 4189 - 4197
Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction Amir RezvankhahZahra Emam-DjomehMaryam Salami Original Article 09 July 2019 Pages: 4198 - 4210
Microwave-assisted deep eutectic solvent extraction of phenolic antioxidants from onion (Allium cepa L.) peel: a Box–Behnken design approach for optimization Chandra Bhushan T. PalGirirajsinh C. Jadeja Original Article 12 July 2019 Pages: 4211 - 4223
Rapid extraction of copper ions in water, tea, milk and apple juice by solvent-terminated dispersive liquid–liquid microextraction using p-sulfonatocalix (4) arene: optimization by artificial neural networks coupled bat inspired algorithm and response surface methodology Mohammad FarajvandVahid KiarostamiFarnoosh Fatahi Original Article 08 July 2019 Pages: 4224 - 4232
Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models Chenzhi WangSiyi ZhouQing Zhang Original Article 08 July 2019 Pages: 4233 - 4241
The effect of invertase concentration on quality parameters of fondant Ozge OzcanRusen Metin YildirimMustafa Yaman Original Article 29 June 2019 Pages: 4242 - 4250
Osmotic dehydration kinetics of biofortified yellow-flesh cassava in contrast to white-flesh cassava (Manihot esculenta) Oluwatoyin AyetigboSajid LatifJoachim Müller Original Article 28 June 2019 Pages: 4251 - 4265
Chemical and nutritional evaluation of major genotypes of nectarine (Prunus persica var nectarina) grown in North-Western Himalayas Smruthi JayarajanR. R. SharmaSurinder Singh Original Article 01 July 2019 Pages: 4266 - 4273
Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower Yuan-hui LiZhen-feng WuMing Yang Original Article 02 July 2019 Pages: 4274 - 4281
Amelioration in gliadin antigenicity and maintenance of viscoelastic properties of wheat (Triticum aestivum L.) cultivars with mixed probiotic fermentation Asima HamidS. A. MallickMohammad Raies Ul Haq Original Article 05 July 2019 Pages: 4282 - 4295
Comparative analysis of selected bioactive components (fatty acids, tocopherols, xanthophyll, lycopene, phenols) and basic nutrients in raw and thermally processed camelina, sunflower, and flax seeds (Camelina sativa L. Crantz, Helianthus L., and Linum L.) Bożena KiczorowskaWioletta SamolińskaMaciej Bąkowski Original Article Open access 19 July 2019 Pages: 4296 - 4310
The influence of Cistus incanus L. leaves on wheat pasta quality Katarzyna LisieckaAgnieszka WójtowiczUrszula Gawlik-Dziki Original Article Open access 11 July 2019 Pages: 4311 - 4322
Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule Danar PraseptianggaSyuga Eugenia InvictaLia Umi Khasanah Original Article 08 July 2019 Pages: 4323 - 4332
Recommended storage temperature for green tea based on sensory quality Qianying DaiSitong LiuTao Xia Original Article 01 July 2019 Pages: 4333 - 4348
Synthesis of catalyst composed of palygorskita-TiO2 and silver nanoparticles for the development of assays antioxidant based on the generation of reactive oxygen species Anallyne Nayara Carvalho Oliveira CambrussiJoziel Alves De OliveiraAlessandra Braga Ribeiro Original Article 01 July 2019 Pages: 4349 - 4358
Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds Damián MaestriDamián BarrionuevoJuan de Dios Alché Original Article 29 July 2019 Pages: 4359 - 4370
Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk Wah-Kang ChongSook-Yun MahThuan-Chew Tan Original Article 03 July 2019 Pages: 4371 - 4379
Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments Azhari SiddeegXin-An ZengAl-Farga Ammar Original Article 29 June 2019 Pages: 4380 - 4389