1. Effect of pulsed light treatment on enzymes and protein allergens associated with their structural changes: a review

   • Abeer S. Alhendi

   Review Article 18 November 2020 Pages: 2853 - 2862

2. A review on traditional technology and safety challenges with regard to antinutrients in legume foods

   • Anand Sharma

   Review Article 27 November 2020 Pages: 2863 - 2883

   

3. Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato

   • Sigit Uji Marzuki
   • Yudi Pranoto
   • Loc Thai Nguyen

   Original Article 22 September 2020 Pages: 2884 - 2895

   

4. Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions

   • A. G. Estrada-Fernández
   • G. Dorantes-Bautista
   • R. Jiménez-Alvarado

   Original Article 12 October 2020 Pages: 2896 - 2905

   

5. Loss of food nutrients orchestrated by cooking pots: a common trend in developing world

   • Uloma E. Onyeka
   • Obinna N. Ibeawuchi

   Original Article 29 September 2020 Pages: 2906 - 2913

   

6. Chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies for determination of caseins and ovalbumin in wines

   • Jessy Pavón-Pérez
   • Karem Henriquez-Aedo
   • Mario Aranda

   Original Article 18 September 2020 Pages: 2914 - 2923

   

7. The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4 °C

   • Sonia Khorshidi
   • Tooraj Mehdizadeh
   • Mahdi Ghorbani

   Original Article 22 September 2020 Pages: 2924 - 2935

   

8. Potentiometric sensing of histamine using immobilized enzymes on layered double hydroxides

   • Slah Hidouri
   • Abdel Hamid Errachid
   • Zouhair M. Baccar

   Original Article 28 September 2020 Pages: 2936 - 2942

   

9. Evaluation indicators of Ruditapes philippinarum nutritional quality

   • Lipin Chen
   • Fanqianhui Yu
   • Changhu Xue

   Original Article 30 September 2020 Pages: 2943 - 2951

   

10. Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis)

    • Darlinne Amanda Soares Lima
    • Miriane Moreira Fernandes Santos
    • Fábio Anderson Pereira da Silva

    Original Article 23 September 2020 Pages: 2952 - 2962

    

11. Cinnamon essential oil incorporated in shellac, a novel bio-product to maintain quality of ‘Thomson navel’ orange fruit

    • Fereshteh Khorram
    • Asghar Ramezanian

    Original Article 21 September 2020 Pages: 2963 - 2972

    

12. Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization

    • Lorena Rivera-Hernández
    • Norberto Chavarría-Hernández
    • Adriana-Inés Rodríguez-Hernández

    Original Article 21 September 2020 Pages: 2973 - 2981

    

13. Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice

    • Jingya Qian
    • Shubei Chen
    • Haile Ma

    Original Article 22 September 2020 Pages: 2982 - 2991

    

14. Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect

    • Wen-Chian Tan
    • Choon-Hui Tan
    • Advina Julkifle

    Original Article 22 September 2020 Pages: 2992 - 3000

    

15. Effect of basil use in meatball production on heterocyclic aromatic amine formation

    • Idil Uzun
    • Fatih Oz

    Original Article 24 September 2020 Pages: 3001 - 3009

16. Antimicrobial activity of Baccharis dracunculifolia DC and its synergistic interaction with nisin against food-related bacteria

    • Palmira Penina Raúl Timbe
    • Amanda de Souza da Motta
    • Adriano Brandelli

    Original Article 22 September 2020 Pages: 3010 - 3018

    

17. Effect of photoperiod and growth media on yield and antioxidant properties of wheatgrass juice of Indian wheat varieties

    • Amardeep Singh Virdi
    • Narpinder Singh
    • Amritpal Kaur

    Original Article 23 September 2020 Pages: 3019 - 3029

    

18. Film production with flaxseed mucilage and polyvinyl alcohol mixtures and evaluation of their properties

    • Pablo Henrique Eduardo Nazario de Paiva
    • Luana Gabrielle Correa
    • Marianne Ayumi Shirai

    Original Article 03 October 2020 Pages: 3030 - 3038

    

19. CFB box wrapping: a new shrink wrapping technology for extension of storage life of colour capsicum (cv. Bachata)

    • D. V. Sudhakar Rao
    • S. S. Hebbar
    • C. K. Narayana

    Original Article 26 September 2020 Pages: 3039 - 3048

    

20. Chemical composition, antimicrobial and antioxidant activities of Algerian Citrus sinensis essential oil extracted by hydrodistillation assisted by electromagnetic induction heating

    • Khadidja Youcef-Ettoumi
    • Yamina Zouambia
    • Nadji Moulai-Mostefa

    Original Article 24 September 2020 Pages: 3049 - 3055

    

21. Cholesterol-binding ability of saponin from Japanese starfish

    • Farhana Sharmin
    • Tomoyuki Koyama
    • Shoichiro Ishizaki

    Original Article 25 September 2020 Pages: 3056 - 3064

    

22. Enrichment of dark chocolate with vitamin D₃ (free or liposome) and assessment quality parameters

    • Zohreh Didar

    Original Article 29 September 2020 Pages: 3065 - 3072

    

23. The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying

    • M. Kurek
    • M. Repajić
    • K. Galić

    Original Article 25 September 2020 Pages: 3073 - 3085

    

24. Determination of the changes in the gastric fluid endurance of O157 and non-O157 Shiga toxin-producing Escherichia coli during storage of experimentally produced beef frankfurter

    • Sümeyye Betül BOZATLI
    • Abdullah DİKİCİ
    • Bülent ERGÖNÜL

    Original Article 26 October 2020 Pages: 3086 - 3093

    

25. Physicochemical characterization and nutraceutical compounds of the selected spice fixed oils

    • Vallamkondu Manasa
    • Salony R. Vaishnav
    • Ajay W. Tumaney

    Original Article 26 September 2020 Pages: 3094 - 3105

    

26. Purification and characterization of antioxidant peptides from yak (Bos grunniens) bone hydrolysates and evaluation of cellular antioxidant activity

    • Xiaohui Sun
    • Kai Wang
    • Yongkang Luo

    Original Article 29 September 2020 Pages: 3106 - 3119

    

27. Effect of high pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone

    • Ima Wijayanti
    • Soottawat Benjakul
    • Pornsatit Sookchoo

    Original Article 26 September 2020 Pages: 3120 - 3129

    

28. Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their essential oils as preservatives materials

    • Salama A. Ouf
    • Alaaeldin M. F. Galal
    • Atef G. Hanna

    Original Article 01 October 2020 Pages: 3130 - 3142

29. The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak

    • Mona Mazaheri Kalahrodi
    • Homa Baghaei
    • Marzieh Bolandi

    Original Article 22 October 2020 Pages: 3143 - 3153

    

30. Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments

    • Protiva Rani Das
    • Jong-Bang Eun

    Original Article 26 September 2020 Pages: 3154 - 3163

    

31. Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time–intensity analysis

    • Alessandra Cazelatto de Medeiros
    • Elson Rogério Tavares Filho
    • Helena Maria André Bolini

    Original Article 06 October 2020 Pages: 3164 - 3173

    

32. The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk

    • Zalizawati Abdullah
    • Farah Saleena Taip
    • Ribhan Zafira Abdul Rahman

    Original Article 03 October 2020 Pages: 3174 - 3182

    

33. Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing

    • Abdullah
    • Ammar Algburi
    • Michael L. Chikindas

    Original Article 01 October 2020 Pages: 3183 - 3191

    

34. Freezing and freeze-drying of strawberries with an additional effect of micro-vibrations

    • G. V. Semenov
    • I. S. Krasnova
    • D. N. Balabolin

    Original Article 01 October 2020 Pages: 3192 - 3198

    

35. In vitro and in vivo antioxidant activities of soy protein isolate fermented with Bacillus subtilis natto

    • Xiushan Zhang
    • Xiao Sun
    • Suhong Li

    Original Article 30 September 2020 Pages: 3199 - 3204

    

36. Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders

    • Ganga Sahay Meena
    • Ashish Kumar Singh
    • Vijay Kumar Gupta

    Original Article 13 November 2020 Pages: 3205 - 3214

    

37. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages

    • Predrag Ikonić
    • Tatjana Peulić
    • Dragan Vasilev

    Original Article 30 September 2020 Pages: 3215 - 3222

    

38. Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour

    • Gowthamraj G
    • Raasmika M
    • Sangeetha Narayanasamy

    Original Article 06 October 2020 Pages: 3223 - 3234

    

39. In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41

    • Rasiravathanahalli Kaveriyappan Govindarajan
    • Chartchai Khanongnuch
    • Surajit De Mandal

    Short Communication 21 February 2021 Pages: 3235 - 3242

    

40. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters

    • Zhuang-li Kang
    • Fei Lu
    • Chun-yan Wang

    Short Communication 04 March 2021 Pages: 3243 - 3249