1. Antioxidant characteristics of extracts of Hibiscus sabdariffa calyces encapsulated with mesquite gum

   • C. E. Ochoa-Velasco
   • C. Salazar-González
   • J. A. Guerrero-Beltrán

   Original Article 28 April 2017 Pages: 1747 - 1756

   

2. 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 Tan
   • Abdul A. Ariffin
   • Adrian Cheng-Yong Choo

   Original Article 07 June 2017 Pages: 1757 - 1764

   

3. Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose

   • N. Veena
   • B. Surendra Nath
   • B. V. Balasubramanyam

   Original Article 29 May 2017 Pages: 1765 - 1775

   

4. Investigating the amount of TFAs, CLAs and ω6/ω3 of various brands of corn oil heated at different time–temperature treatments

   • Fan He
   • Qin Guo
   • Feng Wang

   Original Article 29 April 2017 Pages: 1776 - 1784

   

5. Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

   • Susana Cofrades
   • Ricard Bou
   • Francisco Jiménez-Colmenero

   Original Article 06 May 2017 Pages: 1785 - 1793

   

6. 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 Maskan
   • Erhan Horuz

   Original Article 06 April 2017 Pages: 1794 - 1801

   

7. Technological options to control quality of fish burgers

   • A. Danza
   • A. Conte
   • M. A. Del Nobile

   Original Article 12 April 2017 Pages: 1802 - 1808

   

8. The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab

   • Bowen Sun
   • Yuanhui Zhao
   • Zunying Liu

   Original Article 06 April 2017 Pages: 1809 - 1817

   

9. Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers

   • Débora Cristina Fernandes da Silva
   • Alex Martins Varela de Arruda
   • Alex Augusto Gonçalves

   Original Article 10 April 2017 Pages: 1818 - 1826

   

10. Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread

    • A. Mukkundur Vasudevaiah
    • A. Chaturvedi
    • I. Dasappa

    Original Article 24 April 2017 Pages: 1827 - 1836

    

11. Cholesterol analysis of Korean eat-out foods for national food composition database

    • Farhana Sharmin
    • Beom-Gyun Jeong
    • Jiyeon Chun

    Original Article 12 April 2017 Pages: 1837 - 1849

    

12. Recovery of protein hydrolysate and chitosan from black tiger shrimp (Penaeus monodon) heads: approaching a zero waste process

    • Pham Thi Dan Phuong
    • Nguyen Cong Minh
    • Trang Si Trung

    Original Article 11 April 2017 Pages: 1850 - 1856

    

13. Chemical composition and bioactivity of essential oils from flower and fruit of Thymbra capitata and Thymus species

    • Jonathan Delgado-Adámez
    • María Garrido
    • Daniel Martín-Vertedor

    Original Article 10 April 2017 Pages: 1857 - 1865

    

14. Nutritional quality of flours from guar bean (Cyamopsis tetragonoloba) varieties as affected by different processing methods

    • Priyanka Sharma
    • Amarjeet Kaur
    • Satvir Kaur

    Original Article 07 April 2017 Pages: 1866 - 1872

    

15. Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves

    • Domingo Saura
    • Salud Vegara
    • José Laencina

    Original Article 27 April 2017 Pages: 1873 - 1881

    

16. Evaluation of the chemical composition, antioxidant and anti-inflammatory activities of distillate and residue fractions of sweet basil essential oil

    • Hailong Li
    • Yanhui Ge
    • Qiang Fu

    Original Article 08 April 2017 Pages: 1882 - 1890

    

17. Cold pressed versus solvent extracted lemon (Citrus limon L.) seed oils: yield and properties

    • Emin Yilmaz
    • Buket Aydeniz Güneşer

    Original Article 12 April 2017 Pages: 1891 - 1900

18. 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

    

19. Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach

    • Laura Quintieri
    • Linda Monaci
    • Leonardo Caputo

    Original Article 28 April 2017 Pages: 1910 - 1916

    

20. Extracts of Mauritian Carica papaya (var. solo) protect SW872 and HepG2 cells against hydrogen peroxide induced oxidative stress

    • Jhoti Somanah
    • Emmanuel Bourdon
    • Theeshan Bahorun

    Original Article 28 April 2017 Pages: 1917 - 1927

    

21. Rheological properties and microstructure of xylanase containing whole wheat bread dough

    • G. Ghoshal
    • U. S. Shivhare
    • U. C. Banerjee

    Original Article 19 April 2017 Pages: 1928 - 1937

    

22. Importance of the higher retention of tocopherols and sterols for the oxidative stability of soybean and rapeseed oils

    • Bing Fang
    • Ming Zhang
    • Yue Min Shen

    Original Article 06 May 2017 Pages: 1938 - 1944

23. Isolation and characterization of lactic acid bacteria from traditional pickles of Himachal Pradesh, India

    • Monika
    • Savitri
    • Tek Chand Bhalla

    Original Article 21 April 2017 Pages: 1945 - 1952

    

24. Anthocyanins enriched purple tea exhibits antioxidant, immunostimulatory and anticancer activities

    • Robin Joshi
    • Ajay Rana
    • Ashu Gulati

    Original Article 18 April 2017 Pages: 1953 - 1963

    

25. Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes

    • P. P. S. Gill
    • S. K. Jawandha
    • Navprem Singh

    Original Article 17 April 2017 Pages: 1964 - 1970

    

26. 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

27. Crystallinity properties and crystallization behavior of chocolate fat blends

    • Thais Lomonaco Teodoro da Silva
    • Renato Grimaldi
    • Lireny Aparecida Guaraldo Gonçalves

    Original Article 09 June 2017 Pages: 1979 - 1989

    

28. Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice

    • Patiwit Loypimai
    • Kulab Sittisuanjik
    • Wilawan Pimthong

    Original Article 24 April 2017 Pages: 1990 - 1998

    

29. Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)

    • Claudia Jaqueline Sandoval-Castro
    • Maribel Valdez-Morales
    • L. Gabriela Espinosa-Alonso

    Original Article 29 April 2017 Pages: 1999 - 2010

    

30. Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

    • Hasan Tanguler
    • Serkan Selli
    • Huseyin Erten

    Original Article 21 April 2017 Pages: 2011 - 2019

    

31. 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 Milani
    • Maysa Formigoni
    • Silvio Cláudio da Costa

    Original Article 12 June 2017 Pages: 2020 - 2029

    

32. Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids

    • Chen Wang
    • Yongling Lu
    • Lishuang Lv

    Original Article 27 April 2017 Pages: 2030 - 2040

    

33. Valorizing guava (Psidium guajava L.) seeds through germination-induced carbohydrate changes

    • Cheng Xian Ling
    • Ying Ping Chang

    Original Article 12 June 2017 Pages: 2041 - 2049

    

34. Minimally processed beetroot waste as an alternative source to obtain functional ingredients

    • Anne Porto Dalla Costa
    • Vanessa Stahl Hermes
    • Simone Hickmann Flôres

    Original Article 01 June 2017 Pages: 2050 - 2058

    

35. Releasing characteristics of anthocyanins extract in pectin–whey protein complex microcapsules coated with zein

    • Arranee Chotiko
    • Subramaniam Sathivel

    Original Article 06 May 2017 Pages: 2059 - 2066

    

36. Antimicrobial effect of black pepper petroleum ether extract for the morphology of Listeria monocytogenes and Salmonella typhimurium

    • Hui Tang
    • Wenxue Chen
    • Haiming Chen

    Original Article 10 May 2017 Pages: 2067 - 2076

    

37. Antioxidant efficacy of soybean cake extracts in soy oil protection

    • Nafiseh Zamindar
    • Moein Bashash
    • Ali Sedaghatdoost

    Original Article 23 May 2017 Pages: 2077 - 2084

    

38. Biochemical characterization and thermal inactivation of polyphenol oxidase from elephant foot yam (Amorphophallus paeoniifolius)

    • Anuradha Singh
    • Neeraj Wadhwa

    Original Article 10 May 2017 Pages: 2085 - 2093

    

39. Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

    • Laura Román
    • Ana González
    • Manuel Gómez

    Original Article 10 May 2017 Pages: 2094 - 2103

    

40. Technological quality of dough and breads from commercial algarroba–wheat flour blends

    • M. J. Correa
    • M. V. Salinas
    • M. C. Puppo

    Original Article 26 April 2017 Pages: 2104 - 2114

    

41. 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. Syama
    • A. D. Arya
    • P. Jayamurthy

    Original Article 24 May 2017 Pages: 2115 - 2125

    

42. Effect of rice bran oil spread on the physical, sensory and fatty acid profile of cake

    • Rizwana Shaik
    • Aparna Kuna
    • Geetha Samala

    Original Article 16 May 2017 Pages: 2126 - 2134

    

43. 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. Vieira
    • Anna S. F. Marques
    • Miriam D. Hubinger

    Original Article 28 April 2017 Pages: 2135 - 2144

    

44. Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes

    • Rakesh Kumar Raigar
    • Rohit Upadhyay
    • Hari Niwas Mishra

    Original Article 24 April 2017 Pages: 2145 - 2155

    

45. Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour

    • M. Suriya
    • Reshu Rajput
    • Mudasir Bashir

    Original Article 02 May 2017 Pages: 2156 - 2165

    

46. Effect of electric field on the characteristics of crude avocado oil and virgin olive

    • José Alberto Ariza-Ortega
    • Nelly del Socorro Cruz-Cansino
    • Gabriel Betanzos-Cabrera

    Short Communication 27 April 2017 Pages: 2166 - 2170

    

47. Active starch biopolymeric packaging film for sausages embedded with essential oil of Syzygium aromaticum

    • Mariane L. Ugalde
    • Aline M. de Cezaro
    • Rogério L. Cansian

    Short Communication 20 April 2017 Pages: 2171 - 2175

    

48. Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp

    • Rodrigo F. Gouvêa
    • Leilson O. Ribeiro
    • Suely P. Freitas

    Short Communication 24 April 2017 Pages: 2176 - 2180

    

49. 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 Hafiz
    • Yeoh Wei Keat
    • Asgar Ali

    Short Communication 09 June 2017 Pages: 2181 - 2185

    

50. Extraction and preparation of high-aroma and low-caffeine instant green teas by the novel column chromatographic extraction method with gradient elution

    • Qing-Rong Li
    • Min Wu
    • Hai-Hang Li

    Short Communication 23 May 2017 Pages: 2186 - 2192