1. A narrative review on biogenic amines in fermented fish and meat products

   • Bhagavathi Sundaram Sivamaruthi
   • Periyanaina Kesika
   • Chaiyavat Chaiyasut

   Review Article 06 August 2020 Pages: 1623 - 1639

   

2. Improvements in makkhan (traditional Indian cultured butter) production: a review

   • Kumaresh Halder
   • Jatindra Kumar Sahu
   • Subrata Kumar Bag

   Review Article 20 August 2020 Pages: 1640 - 1654

   

3. Variation in cell membrane integrity and enzyme activity of the button mushroom (Agaricus bisporus) during storage and transportation

   • Jiawei Yan
   • Zhaojun Ban
   • Li Li

   Original Article 27 August 2020 Pages: 1655 - 1662

   

4. Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration

   • Aline B. Argenta
   • Jair J. De Lima
   • Agnes De P. Scheer

   Original Article 06 August 2020 Pages: 1663 - 1672

   

5. Development of a system to measure color in fresh and microwave dried banana slices

   • Sagar Nagvanshi
   • T. K. Goswami

   Original Article 08 August 2020 Pages: 1673 - 1681

   

6. The effect of laser on the efficiency of membrane clarification of pomegranate juice

   • Shafieh Salehinia
   • Hossein Mirsaeedghazi
   • Morteza Khashehchi

   Original Article 06 August 2020 Pages: 1682 - 1692

   

7. Papaya by-products for providing stability and antioxidant activity to oil in water emulsions

   • Jhon E. Nieto-Calvache
   • Lia N. Gerschenson
   • Marina F. de Escalada Pla

   Original Article 12 August 2020 Pages: 1693 - 1702

   

8. Design and development of a machine for continuous popping and puffing of grains

   • Hrishikesh A. Tavanandi
   • Amit K. Das
   • K. S. M. S. Raghavarao

   Original Article 10 August 2020 Pages: 1703 - 1714

   

9. Fruit by-products: the potential natural sources of antioxidants and α-glucosidase inhibitors

   • Md. Rakibul Islam
   • Ahmed Redwan Haque
   • S. M. Kamrul Hasan

   Original Article 08 August 2020 Pages: 1715 - 1726

   

10. Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt

    • Zeineb Jrad
    • Olfa Oussaief
    • Halima El-Hatmi

    Original Article 05 August 2020 Pages: 1727 - 1739

    

11. Optimization of wheat dextrin yogurt formulation using response surface methodology

    • Nazni Peerkhan
    • Sandra Nair

    Original Article 07 August 2020 Pages: 1740 - 1749

    

12. A novel method for double encapsulation of C-phycocyanin using aqueous two phase systems for extension of shelf life

    • A. Chandralekha
    • H. S. Prashanth
    • K. S. M. S. Raghavarao

    Original Article 18 August 2020 Pages: 1750 - 1763

    

13. Penicillium oxalicum secretomic analysis identify plant cell wall degrading enzymes important for fruit juice extraction

    • Lucélia Santi
    • Walter O. Beys-da-Silva
    • Marilene H. Vainstein

    Original Article 06 August 2020 Pages: 1764 - 1775

    

14. The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG)

    • Sumethee Songsamoe
    • Phanit Koomhin
    • Narumol Matan

    Original Article 06 August 2020 Pages: 1776 - 1787

    

15. Physical properties of parboiled milled local rice varieties marketed in South-East Nigeria

    • C. E. Azuka
    • I. Nkama
    • F. U. Asoiro

    Original Article 13 August 2020 Pages: 1788 - 1796

16. Aqueous solutions of glycolic, propionic, or lactic acid in substitution of acetic acid to prepare chitosan dispersions: a study based on rheological and physicochemical properties

    • Lucas de Souza Soares
    • Bruna Tonole
    • Eduardo Basílio de Oliveira

    Original Article 12 August 2020 Pages: 1797 - 1807

    

17. Influences of chitosan coatings on functional compounds of sweet cherries

    • Kader Tokatlı
    • Aslıhan Demirdöven

    Original Article 17 August 2020 Pages: 1808 - 1818

    

18. Lime juice and enzymes in clean label pan bread: baking quality and preservative effect

    • Michele Scarton
    • José Ricardo Crepaldi Ganancio
    • Caroline Joy Steel

    Original Article 17 August 2020 Pages: 1819 - 1828

    

19. Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread

    • Sonal Patil
    • Sachin K. Sonawane
    • S. S. Arya

    Original Article 12 August 2020 Pages: 1829 - 1838

    

20. Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku (Manilkara zapota L.)

    • Seyedeh Zeinab Asadi
    • Mohammad Ali Khan
    • Ratnavathi Venkata Chamarthy

    Original Article 11 August 2020 Pages: 1839 - 1847

21. Effects of milling methods on the properties of glutinous rice flour and sweet dumplings

    • Huang Zhang
    • Fengfeng Wu
    • Xueming Xu

    Original Article 17 August 2020 Pages: 1848 - 1857

    

22. Natural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol

    • Maryam Shojaei Zinjanab
    • Mohammad Taghi Golmakani
    • Shao Quan Liu

    Original Article 18 August 2020 Pages: 1858 - 1868

    

23. Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)

    • Supatra Karnjanapratum
    • Suriyan Supapvanich
    • Sirima Takeungwongtrakul

    Original Article 11 August 2020 Pages: 1869 - 1876

    

24. Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages

    • Fateme Valiyan
    • Hadi Koohsari
    • Abolfazl Fadavi

    Original Article 13 August 2020 Pages: 1877 - 1891

    

25. Genetic and toxigenic diversity of Bacillus cereus group isolated from powdered foods

    • Jennifer Sánchez-Chica
    • Margarita M. Correa
    • Laura M. Castañeda-Sandoval

    Original Article 18 August 2020 Pages: 1892 - 1899

    

26. Evaluation of the antioxidant capacity of bioactive compounds and determination of proline in honeys from Pará

    • Iuri Ferreira da Costa
    • Maricely Janette Uría Toro

    Original Article 11 August 2020 Pages: 1900 - 1908

    

27. Determination of theoretical calculations by DFT method and investigation of antioxidant, antimicrobial properties of olive leaf extracts from different regions

    • Gülay Baysal
    • E. Esra Kasapbaşı
    • Musa Genç

    Original Article 12 August 2020 Pages: 1909 - 1917

    

28. Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus-indica fruits on quality attributes of beef patties enriched with n-3 fatty acids

    • Mara C. Romero
    • Ricardo A. Fogar
    • María A. Judis

    Original Article 17 August 2020 Pages: 1918 - 1926

    

29. Solid state fermentation of fenugreek (Trigonella foenum-graecum): implications on bioactive compounds, mineral content and in vitro bioavailability

    • Sanju Bala Dhull
    • Sneh Punia
    • Chanchal Chudamani

    Original Article 17 August 2020 Pages: 1927 - 1936

    

30. Optimization of wall material for phage encapsulation via freeze-drying and antimicrobial efficacy of microencapsulated phage against Salmonella

    • Kantiya Petsong
    • Soottawat Benjakul
    • Kitiya Vongkamjan

    Original Article 19 August 2020 Pages: 1937 - 1946

    

31. Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

    • Thamires Santos Melo
    • Tássia Cavalcante Pires
    • Eliete da Silva Bispo

    Original Article 27 August 2020 Pages: 1947 - 1957

    

32. Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value

    • Perla Judith Garcia-Moreno
    • Laura Alejandra de la Rosa
    • Abraham Wall-Medrano

    Original Article 19 August 2020 Pages: 1958 - 1968

    

33. Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt

    • Md. Sultan Mahomud
    • Md Azizul Haque
    • Md Asaduzzaman

    Original Article 17 August 2020 Pages: 1969 - 1978

    

34. Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice

    • Sarah Maria Frota Silva
    • Hálisson Lucas Ribeiro
    • Henriette Monteiro Cordeiro de Azeredo

    Original Article 17 August 2020 Pages: 1979 - 1986

    

35. Optimising anthocyanin extraction from strawberry fruits using response surface methodology and application in yoghurt as natural colorants and antioxidants

    • Yassine Benchikh
    • Abdelhak Aissaoui
    • Nassima Mohellebi

    Original Article 18 August 2020 Pages: 1987 - 1995

    

36. Effect of sodium triphosphate and sodium hexametaphosphate on properties of buffalo milk protein concentrate 60 (BMPC60) powder

    • Ankush Punjaram Shinde
    • Ganga Sahay Meena
    • Jyoti Uttamrao Handge

    Original Article 17 August 2020 Pages: 1996 - 2006

    

37. Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide

    • Ana María Chaux-Gutiérrez
    • Ezequiel José Pérez-Monterroza
    • Maria Aparecida Mauro

    Original Article 14 August 2020 Pages: 2007 - 2018

    

38. Evaluation of beeswax coated coconut shells for packaging of set-type dahi: an Indian fermented product

    • Vishal M Jadhao
    • M. H. Sathish Kumar
    • Rajeshwar S. Matche

    Original Article 16 August 2020 Pages: 2019 - 2027

    

39. The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation study

    • Andrey Sergeev
    • Srinivas Mettu
    • Victoria Zaborova

    Short Communication 27 November 2020 Pages: 2028 - 2033

    

40. Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack

    • Sarwar Iqbal
    • M. P. Thanushree
    • K. Crassina

    Short Communication 02 January 2021 Pages: 2034 - 2040