Contamination of vegetables with heavy metals across the globe: hampering food security goal Ashita SharmaAvinash Kaur Nagpal Review Article 26 August 2019 Pages: 391 - 403
Effect of amino acids and their derivatives on meat quality of finishing pigs Xianyong MaMiao YuGang Wang Review Article 04 September 2019 Pages: 404 - 412
Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise Parvathy UnnikrishnanBinsi Puthenveetil KizhakkethilZynudheen Aliyamveetil Abubacker Original Article 06 September 2019 Pages: 413 - 425
Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends Kanta YadavRajesh Kumar BajajBimlesh Mann Original Article 05 September 2019 Pages: 426 - 434
Phenolic compounds of grape stems and their capacity to precipitate proteins from model wine Agnieszka Kosińska-CagnazzoAndrea HeegerWilfried Andlauer Original Article 14 September 2019 Pages: 435 - 443
Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate Grazielly de Jesus SilvaBen-Hur Ramos Ferreira GonçalvesSibelli Passini Barbosa Ferrão Original Article 05 September 2019 Pages: 444 - 453
Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable Amaranthus Lucil HiscockCarina BothmaWillem Sternberg Jansen van Rensburg Original Article 04 September 2019 Pages: 454 - 462
Optimization of chicken skin gelatin film production with different glycerol concentrations by response surface methodology (RSM) approach Norafidah SudermanNorizah Mhd Sarbon Original Article 04 September 2019 Pages: 463 - 472
Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames Sittichoke SinthusamranAnthony Temitope IdowuHideki Kishimura Original Article 04 September 2019 Pages: 473 - 483
Innovative approaches for identifying a mechanically separated meat: evaluation of radiostrontium levels and development of a new tool of investigation Marco IammarinoOto MiedicoAntonio Eugenio Chiaravalle Original Article 03 September 2019 Pages: 484 - 494
Nutritional, biochemical and microbiological composition of Borassus aethiopum Mart. sap in Burkina Faso Oumarou ZongoFrançois TapsobaAly Savadogo Original Article 05 September 2019 Pages: 495 - 504
Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique Manuel Carlos Minez TábuaWilder Douglas SantiagoMaria das Graças Cardoso Original Article 10 September 2019 Pages: 505 - 512
The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers. Monika GąseckaMarek SiwulskiMirosław Mleczek Original Article Open access 18 September 2019 Pages: 513 - 525
Foaming properties of custard apple pulp and mathematical modelling of foam mat drying B. C. KhodifadNavneet Kumar Original Article 10 September 2019 Pages: 526 - 536
Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage S. TalukderS. K. MendirattaS. Chand Original Article 09 September 2019 Pages: 537 - 548
Optimization of ultrasonication curcumin-hydroxylated lecithin nanoemulsions using response surface methodology Hugo Espinosa-AndrewsGladys Páez-Hernández Original Article 10 September 2019 Pages: 549 - 556
Staling kinetics of whole wheat pan bread Georgia Ane Raquel SehnCaroline Joy Steel Original Article 16 October 2019 Pages: 557 - 563
The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder Magdalena Agnieszka BednarskaEmilia Janiszewska-Turak Original Article Open access 12 September 2019 Pages: 564 - 577
Evaluation of safety and probiotic properties of a strain of Enterococcus faecium isolated from chicken bile Youfei ShiMengkai ZhaiBaoquan Li Original Article 11 September 2019 Pages: 578 - 587
Temperature-dependency on the inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles Fumiyuki KobayashiSachiko Odake Original Article 10 September 2019 Pages: 588 - 594
Fatty acid composition of salted and fermented products from Baikal omul (Coregonus autumnalis migratorius) Anna NikiforovaGalia ZamaratskaiaJana Pickova Original Article 18 September 2019 Pages: 595 - 605
Profiling of polyphenols in phalsa (Grewia asiatica L) fruits based on liquid chromatography high resolution mass spectrometry Tanmay Kumar KoleyZareen KhanKaushik Banerjee Original Article 10 September 2019 Pages: 606 - 616
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger Erick SaldañaJuan Serrano-LeónCarmen J. Contreras-Castillo Original Article 12 September 2019 Pages: 617 - 627
Effect of lipophilic sea buckthorn extract on cream cheese properties Aliona Ghendov-MoşanuRodica SturzaAntoanela Patraş Original Article 13 September 2019 Pages: 628 - 637
Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup Mengchen YouPing YangPeng Liu Original Article 10 September 2019 Pages: 638 - 649
Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system Paulo BerniAna Cristina PinheiroAntonio A. Vicente Original Article 12 September 2019 Pages: 650 - 662
Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying Adriana Navarrete-SolisNicolas HenglRosa Isela Ortiz-Basurto Original Article 12 September 2019 Pages: 663 - 672
Application of different carbohydrates to produce squash puree based edible sheet Asghar TorabiMohebbat MohebbiYounes Zahedi Original Article 26 October 2019 Pages: 673 - 682
Optimization study for refractance window drying process of Langra variety mango Deepika ShendeAshis Kumar Datta Original Article 12 September 2019 Pages: 683 - 692
Storage and preservation of dry pasta into biodegradable packaging made from triticale flour Carolina AranibarFlorencia PedrottiAlicia Aguirre Original Article 12 September 2019 Pages: 693 - 701
Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts Ivana ŠolaValerija Vujčić BokGordana Rusak Original Article 12 September 2019 Pages: 702 - 712
Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets Ines EssidSabrine TajineSihem Bellagha Original Article 13 September 2019 Pages: 713 - 722
Effect of microencapsulation on antioxidant and antifungal properties of aqueous extract of pomegranate peel Parvin SharayeiElham AzarpazhoohHosahalli S. Ramaswamy Original Article 16 September 2019 Pages: 723 - 733
Characterization of sustained-release chitosan film loaded with rutin-β-cyclodextrin complex and glucoamylase Lijun JiangJinhuan ZongDongliang Zhang Original Article 17 September 2019 Pages: 734 - 744
Gastro-protective potentials of Spirulina: role of vitamin B12 Kumudha AnantharajappaShylaja M. DharmeshSarada Ravi Original Article 19 September 2019 Pages: 745 - 753
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties Tomás LafargaSilvia VillaróIngrid Aguiló-Aguayo Original Article 14 September 2019 Pages: 754 - 763
Chinese quince seed proteins: sequential extraction processing and fraction characterization Yejun DengLixin HuangPujun Xie Original Article 16 September 2019 Pages: 764 - 774
Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.) Pfariso MaumelaEugéne van RensburgJohann F. Görgens Original Article 19 September 2019 Pages: 775 - 786
Identification and quantitation of genetically modified (GM) ingredients in maize, rice, soybean and wheat-containing retail foods and feeds in Turkey Bihter AvsarSahl SadeghiStuart J. Lucas Short Communication 14 September 2019 Pages: 787 - 793
Managing raw materials of vegetable origin increases fungal indoor concentration in food companies Mariana Elizondo-ZertucheKaren Martínez-CarranzaEfrén Robledo-Leal Short Communication 26 September 2019 Pages: 794 - 798