UPLC–DAD quantification of chemical constituents of Potentilla atrosanguinea roots and their antioxidant activity Mayanka WaliaPawan KumarVijai K. Agnihotri Original Article 25 August 2018 Pages: 4337 - 4345
Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage Kübra ErtanMeltem TürkyılmazMehmet Özkan Original Article 24 August 2018 Pages: 4346 - 4355
Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice Gavirangappa HithamaniHarshini MedappaKarumanchi Srisaila Mallikarjuna Srinivasa Raghavarao Short Communication 31 July 2018 Pages: 4356 - 4362
Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea Quansheng ChenMin ChenXiaohong Chen Short Communication 09 August 2018 Pages: 4363 - 4368