Post-harvest processing and valorization of Kinnow mandarin (Citrus reticulate L.): A review Manoj Kumar MahawarKirti JalgaonkarRaj Kumar Sonkar Review Article 10 September 2019 Pages: 799 - 815
Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka V. SilvaM. A. JayasingheK. K. D. S. Ranaweera Review Article 12 September 2019 Pages: 816 - 820
Study of pure and combined antioxidants for replacing TBHQ in soybean oil packed in pet bottles Raquel Bonati Moraes IbschMercedes G. R. ReiterCarolina K. de Souza Original Article 02 November 2019 Pages: 821 - 831
Nutritional composition, physical characteristics, and sensory attributes of wheat based biscuits enriched with bullet pear (Canarium schweinfurthii) fruit pulp N. A. ObetaG. C. AzikeI. S. Asogwa Original Article 15 November 2019 Pages: 832 - 839
Optimum roasting conditions of argan kernels (Argania spinosa L.) for the production of high-quality edible argan oil Dalila DemnatiRafael PachecoSebastián Sánchez Original Article 02 November 2019 Pages: 840 - 847
Optimized germinated soybean/cornstarch extrudate and its in vitro fermentation with human inoculum R. Cruz-OrtizR. Gutiérrez-DoradoR. Mora-Escobedo Original Article 03 October 2019 Pages: 848 - 857
Effect of storage on the quality of processed palm oil collected from local milling points within Ile-Ife, Osun State, Nigeria Saheed Adekunle AkinolaBridget Okiemute OmafuvbeAdamu Almustapha Ailero Original Article 05 October 2019 Pages: 858 - 865
Chlorella vulgaris cultivation in airlift photobioreactor with transparent draft tube: effect of hydrodynamics, light and carbon dioxide on biochemical profile particularly ω-6/ω-3 fatty acid ratio C. K. MadhubalajiT Sarat ChandraSandeep N. Mudliar Original Article 12 October 2019 Pages: 866 - 876
Gel properties of salty liquid whole egg as affected by preheat treatment Junhua LiChenying WangYanjun Yang Original Article 03 October 2019 Pages: 877 - 885
Analyses on the binding interaction between rice glutelin and conjugated linoleic acid by multi-spectroscopy and computational docking simulation Yujia XuTaotao DaiJun Chen Original Article 10 October 2019 Pages: 886 - 894
The function of nanoemulsion on preservation of rainbow trout fillet Mustafa DurmuşYesim OzogulFatih Ozogul Original Article 09 October 2019 Pages: 895 - 904
Emerging techniques applied to by-products for food fortification Valeria MarinelliSara SpinelliAmalia Conte Original Article 22 October 2019 Pages: 905 - 914
Effect of nitrogen sources and neutralizing agents on D-lactic acid production from Kodo millet bran hydrolysate: comparative study and kinetic analysis Rengesh BalakrishnanSubbi Rami Reddy TadiShyamkumar Rajaram Original Article 02 November 2019 Pages: 915 - 926
Determination of trace element contaminants in herbal teas using ICP-MS by different sample preparation method S. KilicM. Soylak Original Article 15 October 2019 Pages: 927 - 933
Development of a charcoal fired plantain (Musa paradisiaca) roasting equipment Yusuf Adedayo AdisaUmar Ali UmarS. O. Jolaiya Original Article 23 October 2019 Pages: 934 - 942
Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica) Bouchra NabilRachida OuaabouMostafa Mahrouz Original Article 23 October 2019 Pages: 943 - 954
Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction Mehmet Musa ÖzcanFahad Al JuhaimiMustafa Mete Özcan Original Article 22 October 2019 Pages: 955 - 961
Moisture sorption isotherm and shelf life prediction of complementary food based on amaranth–sorghum grains Anne Wanjiru GichauJudith Kanensi OkothAnselimo Makokha Original Article 19 October 2019 Pages: 962 - 970
Plasticizer types affect quality and shelf life of eggs coated with rice protein Paula Gabriela da Silva PiresCaroline BavarescoInes Andretta Original Article 11 November 2019 Pages: 971 - 979
Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings Nitin SonkarDeependra RajoriyaK. Venkatesh Murthy Original Article 18 October 2019 Pages: 980 - 992
The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread Mahdi JalaliZahra SheikholeslamiMahdi Karimi Original Article 16 October 2019 Pages: 993 - 1002
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? C. V. Bis-SouzaM. M. OzakiA. C. S. Barretto Original Article 18 October 2019 Pages: 1003 - 1012
Unravelling the effects of the food components ascorbic acid and capsaicin as a novel anti-biofilm agent against Escherichia coli Hevelin Regiane Augusto SilvaGabrielle Messias de SouzaLizziane Kretli Winkelstroter Original Article 17 October 2019 Pages: 1013 - 1020
Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye Diego Santiago Tupuna-YeroviKarina PaeseAlessandro Rios Original Article 22 October 2019 Pages: 1021 - 1031
Effects of different flour blends with varying protein content and quality on dough and crust properties of “etliekmek”, a pizza-like traditional food of Turkey Fatih BüyükAbdulvahit SayaslanHasan Yetim Original Article 23 October 2019 Pages: 1032 - 1040
Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes Fuge NiuMengya LiWeichun Pan Original Article 24 October 2019 Pages: 1041 - 1048
Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles Wei LiYong ShiDeyuan Li Original Article 05 November 2019 Pages: 1049 - 1060
Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum Gabriel QuintanaVítor SpínolaPaula C. Castilho Original Article 01 November 2019 Pages: 1061 - 1070
In-vitro evaluation of antimicrobial and insect repellent potential of supercritical-carbon dioxide (SCF-CO2) extracts of selected botanicals against stored product pests and foodborne pathogens M. L. BhavyaA. G. S. ChanduS. V. N. Vijayendra Original Article 12 November 2019 Pages: 1071 - 1079
Rheological and sensorial evaluation of yogurt incorporated with red propolis Marly Silveira SantosLeticia Miranda EstevinhoRogeria Comastri de Castro Almeida Original Article 04 November 2019 Pages: 1080 - 1089
Enhanced yield of Scenedesmus obliquus biomacromolecules through medium optimization and development of microalgae based functional chocolate Su Aye Aye HlaingMuhammad Bilal SadiqAnil Kumar Anal Original Article 05 November 2019 Pages: 1090 - 1099
Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin Houria AmouraHind MokraneBoubekeur Nadjemi Original Article 16 December 2019 Pages: 1100 - 1109
Comparative assessment regarding antioxidative and nutrition potential of Moringa oleifera leaves by bacterial fermentation Muhammad Waqas AliMuhammad Zahaib IlaysDong-Hyun Shin Original Article 27 November 2019 Pages: 1110 - 1118
Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography–mass spectrometry (TD–GC/MS) R. G. SomkuwarA. K. SharmaD. P. Oulkar Original Article 09 November 2019 Pages: 1119 - 1130
The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate Emilia DrozłowskaMarta WeronisArtur Bartkowiak Original Article 11 November 2019 Pages: 1131 - 1137
Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties Radosław KowalskiGrażyna KowalskaArtur Mazurek Original Article Open access 09 November 2019 Pages: 1138 - 1149
Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying H. F. Emilie HengX. L. OngP. Y. Edwin Chow Original Article 12 November 2019 Pages: 1150 - 1157
Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum Maryam Haji GhafarlooMohammad JoukiMahsa Tabari Original Article 29 November 2019 Pages: 1158 - 1166
Stability of volatile compounds of honey during prolonged storage Priscila Missio da SilvaLuciano Valdemiro GonzagaRoseane Fett Short Communication 12 November 2019 Pages: 1167 - 1182
How to objectively determine the color of beer? Dániel KorenBeáta Hegyesné VecseriLászló Sipos Short Communication Open access 09 January 2020 Pages: 1183 - 1189
