1. Synbiotics: a technological approach in food applications

   • Silvia Marina González-Herrera
   • Gabriela Bermúdez-Quiñones
   • José Alberto Gallegos-Infante

   Review Article 23 May 2020 Pages: 811 - 824

2. Profiling of selenium and other trace elements in breads from rice and maize cultivated in a seleniferous area of Punjab (India)

   • Anatoly A. Kirichuk
   • Margarita G. Skalnaya
   • Anatoly V. Skalny

   Review Article 08 June 2020 Pages: 825 - 833

   

3. A comparative study on the antioxidant status, meat quality, and mineral deposition in broiler chicken fed dietary nano zinc viz-a-viz inorganic zinc

   • Sagar Dukare
   • Nasir Akbar Mir
   • S. K. Bhanja

   Original Article 28 June 2020 Pages: 834 - 843

4. Nutritional characterization and chemical composition of Diplazium maximum (D. Don) C. Chr.

   • Bhuvnesh Sareen
   • Amita Bhattacharya
   • Vidyashankar Srivatsan

   Original Article 28 June 2020 Pages: 844 - 854

   

5. FT-IR fingerprinting as an Analytical tool for determination of Melamine leaching from Melamine tablewares and their Biological implications

   • Akhila Chithambharan
   • Lalitha Pottail
   • B. E. Kumaraswamy

   Original Article 26 June 2020 Pages: 855 - 861

   

6. Analysis of furan and monosaccharides in various coffee beans

   • Yu-Jin Kim
   • Jaehee Choi
   • Kwang-Geun Lee

   Original Article 26 June 2020 Pages: 862 - 869

7. Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

   • Eleni Assanti
   • Vassilios K. Karabagias
   • Michael G. Kontominas

   Original Article 18 January 2021 Pages: 870 - 883

   

8. Differential expression of flavonoid biosynthesis genes and biochemical composition in different tissues of pigmented and non-pigmented rice

   • Safia Nayeem
   • Baskar Venkidasamy
   • Sathishkumar Ramalingam

   Original Article 30 June 2020 Pages: 884 - 893

   

9. Strategies for fortified sustainable food: the case of watermelon-based candy

   • Valeria Marinelli
   • Annalisa Lucera
   • Amalia Conte

   Original Article 08 July 2020 Pages: 894 - 901

   

10. Effects of drying methods on oxidative stability of roselle seed oil (Hibiscus Sabdariffa): an optimization approach

    • M. H. A. Jahurul
    • O. K. Shian
    • I. S. M. Zaidul

    Original Article 26 June 2020 Pages: 902 - 910

    

11. Comparative evaluation of multi-residue methods for analysis of pesticide residues in black pepper by gas chromatography tandem mass spectrometry: critical evaluation of matrix co-extractives and method validation

    • Chandrasekar Kandaswamy
    • Sreekanth Anandaram
    • Ahammed T. P. Shabeer

    Original Article 27 June 2020 Pages: 911 - 920

    

12. Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

    • María V. Salinas
    • Luciano M. Guardianelli
    • María C. Puppo

    Original Article 29 June 2020 Pages: 921 - 930

    

13. Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing

    • Xinhui Wang
    • Yalin Zhang
    • Tian Tian

    Original Article 26 June 2020 Pages: 931 - 939

    

14. Use of almond flour and stevia in rice-based gluten-free cookie production

    • Elif Yildiz
    • Duygu Gocmen

    Original Article 30 June 2020 Pages: 940 - 951

    

15. Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications

    • Zaira E. Cabrera-Canales
    • Gonzalo Velazquez
    • Carlos A. Gómez-Aldapa

    Original Article 08 July 2020 Pages: 952 - 961

    

16. Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method

    • Suleyman Gokmen
    • Nuran Erdem
    • Hasan Yetim

    Original Article 30 June 2020 Pages: 962 - 967

    

17. Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol

    • Umar Garba
    • Riantong Singanusong
    • Tipawan Thongsook

    Original Article 04 July 2020 Pages: 968 - 977

    

18. Effect of storage on Spirulina platensis powder supplemented breads

    • Vatsala Saharan
    • Sudesh Jood

    Original Article 01 July 2020 Pages: 978 - 984

19. Effect of citric acid addition on functional properties of pasteurized liquid whole eggs

    • Nives Marušić Radovčić
    • Sven Karlović
    • Anet Režek Jambrak

    Original Article 01 July 2020 Pages: 985 - 995

20. Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification

    • Amit A. Jagtap
    • Yogesh S. Badhe
    • Anand A. Zanwar

    Original Article 03 July 2020 Pages: 996 - 1004

    

21. A model system based on glucose–arginine to monitor the properties of Maillard reaction products

    • Ece Sogut
    • Bilge Ertekin Filiz
    • Atif Can Seydim

    Original Article 04 July 2020 Pages: 1005 - 1013

    

22. Evaluation of structural, chemical and digestibility properties of multigrain pasta

    • Dinkar B. Kamble
    • Rakhi Singh
    • S. Thangalakshmi

    Original Article 03 July 2020 Pages: 1014 - 1026

    

23. Technological and microbiological characteristics of indigenous food produced in Gabon

    • Jean Ulrich Muandze-Nzambe
    • Richard Onanga
    • Aly Savadogo

    Original Article 14 July 2020 Pages: 1027 - 1041

    

24. On linking socioeconomic status to consumer willingness to buy and pay for organic food

    • Zohra Ghali-Zinoubi

    Original Article 08 July 2020 Pages: 1042 - 1050

    

25. Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology

    • Dileswar Pradhan
    • S. Abdullah
    • Rama Chandra Pradhan

    Original Article 13 July 2020 Pages: 1051 - 1060

    

26. Effect of different combined mechanical and thermal treatments on the quality characteristics of garlic paste

    • Bin Zhang
    • Zhenjia Zheng
    • Xuguang Qiao

    Original Article 09 July 2020 Pages: 1061 - 1071

    

27. Evaluation of gas holes in “Queijo de Nisa” PDO cheese using computer vision

    • João Dias
    • Patricia Lage
    • Nuno Alvarenga

    Original Article 11 July 2020 Pages: 1072 - 1080

    

28. Upgrading of agro-industrial green biomass residues from chocolate industry for adsorption process: diffusion and mechanistic insights

    • Amel Hamadi
    • Nacera Yeddou-Mezenner
    • Hesham Hamad

    Original Article 15 July 2020 Pages: 1081 - 1092

    

29. Improvement of tangential microfiltration of gelatin solution using a permanent magnetic field

    • Cristiana C. Bretanha
    • Guilherme Zin
    • Marco Di Luccio

    Original Article 09 July 2020 Pages: 1093 - 1100

    

30. Extraction of pumpkin peel extract using supercritical CO₂ and subcritical water technology: Enhancing oxidative stability of canola oil

    • Azadeh Salami
    • Narmela Asefi
    • Mehdi Gharekhani

    Original Article Open access 09 July 2020 Pages: 1101 - 1109

    

31. Phenolic profile, antioxidant and enzyme inhibitory activities of underutilized spices from Central Africa

    • Stève Djiazet
    • Laurette Blandine Mezajoug Kenfack
    • Prathapkumar Halady Shetty

    Original Article 09 July 2020 Pages: 1110 - 1123

    

32. Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread

    • Soheila Zarringhalami
    • Ali Ganjloo
    • Zohreh Mokhtari Nasrabadi

    Original Article 30 August 2020 Pages: 1124 - 1131

    

33. Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study

    • S. G. Walde
    • Shivani Agrawal
    • Sneha Mittal

    Original Article 05 August 2020 Pages: 1132 - 1142

34. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends

    • Uzma Altaf
    • Syed Zameer Hussain
    • A. H. Rather

    Original Article 16 July 2020 Pages: 1143 - 1155

    

35. Quality attributes and Chapatti making property of biofortified wheat as influenced by particle size

    • Diksha Bassi
    • Kamaljit Kaur
    • Jaspreet Kaur

    Original Article 11 July 2020 Pages: 1156 - 1164

    

36. Chemical composition, nutritive value and health benefits of edible clam Meretrix casta (Chemnitz) from West Coast of India

    • Solimabi Wahidullah
    • Prabha Devi
    • Lisette D’Souza

    Original Article 31 July 2020 Pages: 1165 - 1176

    

37. Lipid profile and fatty acid composition of marine fish species from Northeast coast of Brazil

    • Renata Menoci Gonçalves
    • Maria Eugênia Petenuci
    • Jesuí Vergílio Visentainer

    Original Article 08 July 2020 Pages: 1177 - 1189

    

38. Comparison of microwave-assisted techniques for the extraction of antioxidants from Citrus paradisi Macf. biowastes

    • Zeynep Ciğeroğlu
    • Mahmut Bayramoğlu
    • Selin Şahin

    Original Article 11 July 2020 Pages: 1190 - 1198

    

39. Fractionation and identification of salty peptides from yeast extract

    • Yingying Zheng
    • Long Tang
    • Jian Xiong

    Short Communication 12 October 2020 Pages: 1199 - 1208

    

40. Biodiversity of meatborne Listeria spp. in Himachal Pradesh and their interaction with indigenous probiotics

    • Aakriti Sharma
    • S. S. Kanwar
    • Sidharath Dev Thakur

    Short Communication 14 October 2020 Pages: 1209 - 1215