1. Advanced glycation End-products (AGEs): an emerging concern for processed food industries

   • Chetan Sharma
   • Amarjeet Kaur
   • Shiveta Raina

   Review 01 August 2015 Pages: 7561 - 7576

   

2. Probiotics, prebiotics and synbiotics- a review

   • Kavita. R. Pandey
   • Suresh. R. Naik
   • Babu. V. Vakil

   Review 22 July 2015 Pages: 7577 - 7587

   

3. Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

   • Xiangdong Zhao
   • Susanne Procopio
   • Thomas Becker

   Review 01 August 2015 Pages: 7588 - 7598

   

4. In vitro meat production system: why and how?

   • Shruti Sharma
   • Sukhcharanjit Singh Thind
   • Amarjeet Kaur

   Review 31 July 2015 Pages: 7599 - 7607

5. Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

   • Almudena Marrufo-Curtido
   • María Jesús Cejudo-Bastante
   • Enrique Durán-Guerrero

   Original Article 16 June 2015 Pages: 7608 - 7624

   

6. Engineering and functional properties of biodegradable pellets developed from various agro-industrial wastes using extrusion technology

   • Kulsum Jan
   • C. S. Riar
   • D. C. Saxena

   Original Article 14 July 2015 Pages: 7625 - 7639

   

7. Recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties

   • Khanh Son Trinh

   Original Article 24 July 2015 Pages: 7640 - 7654

   

8. Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys

   • Bambang Kuswandi
   • Fitra Karima Putri
   • Musa Ahmad

   Original Article 07 June 2015 Pages: 7655 - 7668

   

9. Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

   • Muralidharan Nagarajan
   • Soottawat Benjakul
   • Ponusa Songtipya

   Original Article 13 June 2015 Pages: 7669 - 7682

   

10. The changes in the volatile aldehydes formed during the deep-fat frying process

    • Qing Zhang
    • Wen Qin
    • Ahmed S. M. Saleh

    Original Article 26 June 2015 Pages: 7683 - 7696

11. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

    • Adil Gani
    • A. A. Broadway
    • Asir Gani

    Original Article 01 July 2015 Pages: 7697 - 7709

    

12. Assessment of pectinase production by Bacillus mojavensis I4 using an economical substrate and its potential application in oil sesame extraction

    • Imen Ghazala
    • Nadhem Sayari
    • Anissa Haddar

    Original Article 29 July 2015 Pages: 7710 - 7722

    

13. Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties

    • Ana Belščak-Cvitanović
    • Draženka Komes
    • Arijana Bušić

    Original Article 16 June 2015 Pages: 7723 - 7734

    

14. Volatile phenols depletion in red wine using molecular imprinted polymers

    • Rafaela Teixeira
    • Sonia Dopico-García
    • Luís R. Silva

    Original Article 21 June 2015 Pages: 7735 - 7746

    

15. Status in physical properties of coloured rice varieties before and after inducing retro-gradation

    • HameedaBanu N. Itagi
    • Vasudeva Singh

    Original Article 09 July 2015 Pages: 7747 - 7758

    

16. Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

    • K. Ashwath Kumar
    • G. K. Sharma
    • A. D. Semwal

    Original Article 23 July 2015 Pages: 7759 - 7770

    

17. Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability

    • Maria Martuscelli
    • Laura Lupieri
    • Paola Pittia

    Original Article 25 July 2015 Pages: 7771 - 7782

    

18. Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder

    • P. Barnwal
    • K. K. Singh
    • S. N. Saxena

    Original Article 29 July 2015 Pages: 7783 - 7794

    

19. Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

    • Maria R. Moreira
    • Lucía Cassani
    • Robert Soliva-Fortuny

    Original Article 21 June 2015 Pages: 7795 - 7805

    

20. Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of dehusked rice

    • H. H. Lee
    • S. P. Loh
    • P. H. Yiu

    Original Article 23 June 2015 Pages: 7806 - 7816

    

21. Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L)

    • J. Jerish Joyner
    • B. K. Yadav

    Original Article 24 June 2015 Pages: 7817 - 7827

    

22. Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties

    • Marina Marsanasco
    • Bárbara Piotrkowski
    • Nadia S. Chiaramoni

    Original Article 01 July 2015 Pages: 7828 - 7838

    

23. Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

    • Gayatri Mishra
    • Dinesh C. Joshi
    • Debabandya Mohapatra

    Original Article 05 July 2015 Pages: 7839 - 7849

    

24. Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

    • Magdalena Martínez-Tomé
    • M. Antonia Murcia
    • Antonia Mª Jiménez-Monreal

    Original Article 15 July 2015 Pages: 7850 - 7860

    

25. Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)

    • Rajpreet Kaur Goraya
    • Usha Bajwa

    Original Article 16 July 2015 Pages: 7861 - 7871

    

26. Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

    • K. Ranjitha
    • D. V. Sudhakar Rao
    • Tapas Kumar Roy

    Original Article 23 July 2015 Pages: 7872 - 7882

    

27. Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

    • Mahendranath Gondi
    • U. J. S. Prasada Rao

    Original Article 29 July 2015 Pages: 7883 - 7893

    

28. Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

    • J. C. Ruiz-Ruiz
    • Y. B. Moguel-Ordoñez
    • M. R. Segura-Campos

    Original Article 07 June 2015 Pages: 7894 - 7903

    

29. Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

    • Yong Yu
    • Lingyan Ge
    • Qiuting Zhang

    Original Article 12 June 2015 Pages: 7904 - 7913

    

30. Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

    • Vassilios Raikos
    • Madalina Neacsu
    • Garry Duthie

    Original Article 13 June 2015 Pages: 7914 - 7923

    

31. Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

    • Faten Kachouri
    • Hamida Ksontini
    • Moktar Hamdi

    Original Article 19 June 2015 Pages: 7924 - 7933

    

32. Loss of lipid material during the dehulling of oilseeds with different structural characteristics

    • A. K. de Figueiredo
    • L. M. Rodríguez
    • S. M. Nolasco

    Original Article 23 June 2015 Pages: 7934 - 7943

    

33. Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

    • Grażyna Jaworska
    • Krystyna Pogoń
    • Emilia Bernaś

    Original Article 12 July 2015 Pages: 7944 - 7953

34. Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

    • R. Moreira
    • F. Chenlo
    • S. N. Rubinos

    Original Article 19 July 2015 Pages: 7954 - 7963

    

35. Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation

    • Amir Pourfarzad
    • Mohammad B. Habibi Najafi
    • Mohammad Hassanzadeh Khayyat

    Original Article 22 July 2015 Pages: 7964 - 7973

    

36. Application of ultrafiltration technique for the quality improvement of dahi

    • P. K. Meena
    • V. K. Gupta
    • P. T. Parmar

    Original Article 25 July 2015 Pages: 7974 - 7983

    

37. Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

    • Lakshi Prasad Bhuyan
    • Paban Borah
    • Pradip Bhattacharyya

    Original Article 29 July 2015 Pages: 7984 - 7993

    

38. Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi

    • Ranendra K. Majumdar
    • Apurba Saha
    • Amjad K. Balange

    Original Article 29 July 2015 Pages: 7994 - 8003

    

39. Solubility of caffeine from green tea in supercritical CO₂: a theoretical and empirical approach

    • Pravin Vasantrao Gadkari
    • Manohar Balaraman

    Original Article 01 August 2015 Pages: 8004 - 8013

    

40. Rice phytochemicals concentrated by molecular distillation process and their use as co-surfactant in water dispersion

    • Pattong Sawadikiat
    • Prasert Setwipattanachai
    • Parichat Hongsprabhas

    Original Article 06 June 2015 Pages: 8014 - 8022

    

41. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

    • Arzu Kavaz Yüksel
    • Ihsan Güngör Şat
    • Mehmet Yüksel

    Original Article 09 June 2015 Pages: 8023 - 8031

42. Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality

    • D. Shobha
    • D. Vijayalakshmi
    • K. J. Asha

    Original Article 11 June 2015 Pages: 8032 - 8040

    

43. Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures

    • Tuğba İnanç Horuz
    • Medeni Maskan

    Original Article 15 June 2015 Pages: 8041 - 8049

    

44. Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds

    • Shakirah Azeez
    • Ola Lasekan
    • Rabiha Sulaiman

    Original Article 15 June 2015 Pages: 8050 - 8058

    

45. In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates

    • Ashok Kumar Chakka
    • Mercy Elias
    • N. Bhaskar

    Original Article 25 June 2015 Pages: 8059 - 8067

    

46. Development of slow release formulations of β-carotene employing amphiphilic polymers and their release kinetics study in water and different pH conditions

    • Braj Bhushan Singh
    • Najam Akhtar Shakil
    • Abhijit Kar

    Original Article 02 July 2015 Pages: 8068 - 8076

    

47. A high correlation indicating for an evaluation of antioxidant activity and total phenolics content of various chilli varieties

    • Phitchan Sricharoen
    • Suchila Techawongstein
    • Saksit Chanthai

    Original Article 08 July 2015 Pages: 8077 - 8085

    

48. A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

    • Gisele Teixeira Souza Sora
    • Charles Windson Isidoro Haminiuk
    • Rosane Marina Peralta

    Original Article 10 July 2015 Pages: 8086 - 8094

    

49. Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques

    • Ana-Maria Simion (Ciuciu)
    • Iuliana Aprodu
    • Nicoleta Stănciuc

    Original Article 18 July 2015 Pages: 8095 - 8103

    

50. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

    • Sajad A. Rather
    • F. A. Masoodi
    • A. H. Malik

    Original Article 27 July 2015 Pages: 8104 - 8112