Cornus mas (L.) Fruit as a Potential Source of Natural Health-Promoting Compounds: Physico-Chemical Characterisation of Bioactive Components Marta De BiaggiDario DonnoGabriele L. Beccaro Original Paper 19 April 2018 Pages: 89 - 94
Comparative Study of Predominant Phytochemical Compounds and Proapoptotic Potential of Broccoli Sprouts and Florets Paweł PaśkoMałgorzata Tyszka-CzocharaShela Gorinstein Original Paper Open access 19 April 2018 Pages: 95 - 100
Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis Michele Silveira CoelhoRosana Aparecida Manólio Soares-FreitasMyriam de las Mercedes Salas-Mellado Original Paper 20 April 2018 Pages: 101 - 107
Nutritional Value of Commercial Protein-Rich Plant Products Pirjo MattilaSari MäkinenAnne Pihlanto Original Paper Open access 02 March 2018 Pages: 108 - 115
Simulated Gastrointestinal Digestion, Bioaccessibility and Antioxidant Capacity of Polyphenols from Red Chiltepin (Capsicum annuum L. Var. glabriusculum) Grown in Northwest Mexico Maribel Ovando-MartínezNohemí Gámez-MezaLuis Angel Medina-Juárez Original Paper 26 April 2018 Pages: 116 - 121
Phenolic profiles and their contribution to the antioxidant activity of selected chickpea genotypes from Mexico and ICRISAT collections Maria F. Quintero-SotoAna G. Saracho-PeñaJose A. Lopez-Valenzuela Original Paper 07 March 2018 Pages: 122 - 129
Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties Juana Fernández-LópezRaquel Lucas-GonzálezJosé Angel Pérez-Alvarez Original Paper 30 April 2018 Pages: 130 - 136
Chemical Characterization and Release of Polyphenols from Pecan Nut Shell [Carya illinoinensis (Wangenh) C. Koch] in Zein Microparticles for Bioactive Applications Itamara KureckPriscila de Brito PolicarpiJane Mara Block Original Paper 03 May 2018 Pages: 137 - 145
Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods José A. Fernández-LópezMaría J. RocaJosé M. Obón Original Paper 18 April 2018 Pages: 146 - 153
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts Federico MorrealeDonato AngelinoNicoletta Pellegrini Original Paper Open access 25 April 2018 Pages: 154 - 159
