1. Cereal by-products as an important functional ingredient: effect of processing

   • Yoya Luithui
   • R. Baghya Nisha
   • M. S. Meera

   Review Article 24 October 2018 Pages: 1 - 11

2. Production, pomological and nutraceutical properties of apricot

   • Khaled Moustafa
   • Joanna Cross

   Review Article 10 November 2018 Pages: 12 - 23

   

3. Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing

   • Xiao Yang
   • Juan Dai
   • Qingwan Huang

   Original Article 30 November 2018 Pages: 24 - 29

   

4. Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

   • Hatice Aybuke Karaoglan
   • Nene Meltem Keklik
   • Nursel Develi Isıklı

   Original Article 26 November 2018 Pages: 30 - 39

   

5. Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet

   • Cristiane de Oliveira Lopes
   • Maria de Fátima Píccolo Barcelos
   • Michel Cardoso de Angelis-Pereira

   Original Article 10 November 2018 Pages: 40 - 48

   

6. Effect of pH on physicochemical properties of oil bodies from different oil crops

   • Wan Wang
   • Chunli Cui
   • Juncai Hou

   Original Article 27 November 2018 Pages: 49 - 58

   

7. Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability

   • Hamed Hosseini
   • Mohammad Ghorbani
   • Alireza Sadeghi Mahoonak

   Original Article 10 December 2018 Pages: 59 - 70

   

8. Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system

   • Niraj S. Jagtap
   • Rajesh V. Wagh
   • Nitin Mehta

   Original Article 28 November 2018 Pages: 71 - 82

   

9. Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread

   • Betty Olusola Ajibade
   • Oluwatosin Ademola Ijabadeniyi

   Original Article 13 November 2018 Pages: 83 - 92

   

10. Effect of pepsin and SO₂ treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars

    • Omima E. F. Mohammed
    • Abdelmoniem I. Mustafa
    • Isam A. Mohamed Ahmed

    Original Article 20 October 2018 Pages: 93 - 102

    

11. Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries

    • Liliana Zura-Bravo
    • Angela Rodriguez
    • Antonio Vega-Gálvez

    Original Article 08 November 2018 Pages: 103 - 113

    

12. AHLs-produced bacteria in refrigerated shrimp enhanced the growth and spoilage ability of Shewanella baltica

    • Honglei Yu
    • Jianpeng Li
    • Mingyong Zeng

    Original Article 08 November 2018 Pages: 114 - 121

    

13. Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham

    • Antonia María Toledano
    • Rafael Jordano
    • María Carmen López-Mendoza

    Original Article 24 October 2018 Pages: 122 - 131

14. Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages

    • Gabriela Rios-Corripio
    • José Ángel Guerrero-Beltrán

    Original Article 25 October 2018 Pages: 132 - 139

15. Development of rapid dipstick assay for food pathogens, Salmonella, by optimized parameters

    • Dilek Çam
    • Hüseyin Avni Öktem

    Original Article 25 October 2018 Pages: 140 - 148

    

16. Characterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopy

    • Canan Canal
    • Banu Ozen
    • A. Handan Baysal

    Original Article 25 October 2018 Pages: 149 - 158

    

17. Production, partial characterization and antioxidant properties of exopolysaccharide α-d-glucan produced by Leuconostoc lactis KC117496 isolated from an idli batter

    • Chinnashanmugam Saravanan
    • Digambar Kavitake
    • Prathapkumar Halady Shetty

    Original Article 08 November 2018 Pages: 159 - 166

    

18. Purification and catalytic behavior optimization of lactose degrading β-galactosidase from Aspergillus nidulans

    • Aysha Kamran
    • Zainab Bibi
    • Shah Ali Ul Qader

    Original Article 13 November 2018 Pages: 167 - 176

    

19. Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity

    • Kamel Eddine El Mecherfi
    • Sébastien Curet
    • Thomas Haertlé

    Original Article 08 November 2018 Pages: 177 - 186

    

20. Quality of ready-to-eat komal chawal produced by brown rice parboiling method

    • Elizabeth Devi Wahengbam
    • Manuj Kumar Hazarika

    Original Article 03 November 2018 Pages: 187 - 199

    

21. Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction

    • Mustafa Çam
    • Esma Yüksel
    • Osman Sağdıç

    Original Article 07 November 2018 Pages: 200 - 207

    

22. Physiological response, antioxidant enzyme activities and conservation of banana treated with ethanol vapor

    • Daiane Luckmann Balbinotti de França
    • Gilberto Costa Braga
    • Claudia de Andrade Moura

    Original Article 09 November 2018 Pages: 208 - 216

    

23. Underutilized Citrus sp. Pomelo (Citrus grandis) and Kachai lemon (Citrus jambhiri) exhale in phytochemicals and antioxidant potential

    • Dinesh Kumar
    • M. S. Ladaniya
    • Manju Gurjar

    Original Article 08 November 2018 Pages: 217 - 223

    

24. Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum

    • Sorour Barekat
    • Nafiseh Soltanizadeh

    Original Article 30 November 2018 Pages: 224 - 232

    

25. Application of transglutaminase for quality improvement of whole soybean curd

    • Chenzhi Wang
    • Jingyi Li
    • Qing Zhang

    Original Article 01 January 2019 Pages: 233 - 244

    

26. Effect of the addition of liquid whey from cheese making factory on the physicochemical properties of whey protein isolate gels made by high hydrostatic pressure

    • Edwin F. Torres
    • Gerardo González
    • Antonio Martínez

    Original Article 07 November 2018 Pages: 245 - 252

    

27. Composition, texture and microstructure appraisal of paneer coagulated with sour fruit juices

    • Amina Ahmed
    • Usha Bajwa

    Original Article 03 November 2018 Pages: 253 - 261

    

28. Disinfectant of pummelo (Citrus Grandis L. Osbeck) fruit juice using gaseous ozone

    • Nor Nadiah Abdul Karim Shah
    • Nur Amira Mohd Supian
    • Nadia Aida Hussein

    Original Article 21 November 2018 Pages: 262 - 272

    

29. Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours

    • Indrakumar Sapna
    • Moirangthem Kamaljit
    • Padmanabhan Appukuttan Jayadeep

    Original Article 29 November 2018 Pages: 273 - 280

30. The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes

    • Wai Chuen Choi
    • Tim Parr
    • Yin Sze Lim

    Original Article 13 November 2018 Pages: 281 - 289

31. Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study

    • Carla S. P. Santos
    • Lucía Molina García
    • Susana Casal

    Original Article 29 November 2018 Pages: 290 - 301

    

32. Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet)

    • U. S. Pal
    • M. Das
    • S. K. Dash

    Original Article 29 November 2018 Pages: 302 - 309

    

33. Effects of two sweet cherry cultivars (Prunus avium L., cvv. ‘Ferrovia’ and ‘Lapins’) on the shelf life of an innovative bakery product

    • Teresa De Pilli
    • Giuseppe Lopriore
    • Ofelia Alessandrino

    Original Article 27 November 2018 Pages: 310 - 320

    

34. Rheological and thermal study of structured oils: avocado (Persea americana) and sacha inchi (Plukenetia volubilis L.) systems

    • Merly Álvarez Herazo
    • Héctor J. Ciro-Velásquez
    • Carlos J. Márquez

    Original Article 10 December 2018 Pages: 321 - 329

    

35. Effect of cultivar and season on the robustness of PLS models for soluble solid content prediction in apricots using FT-NIRS

    • İbrahim Sani Özdemir
    • Sylvie Bureau
    • Hatice Aksoy

    Original Article 10 December 2018 Pages: 330 - 339

    

36. Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten

    • Yunping Zhu
    • Fang Li
    • Xiuting Li

    Original Article 30 November 2018 Pages: 340 - 349

    

37. Postharvest treatments of salicylic acid, oxalic acid and putrescine influences bioactive compounds and quality of pomegranate during controlled atmosphere storage

    • Mehmet Ali Koyuncu
    • Derya Erbas
    • Seda Sevinc Uzumcu

    Original Article 13 November 2018 Pages: 350 - 359

    

38. Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages

    • Erendira Avalos-Martínez
    • Jorge A. Pino
    • Luis Cuevas-Glory

    Original Article 04 December 2018 Pages: 360 - 366

39. Physical and textural properties of biscuits containing jet milled rye and barley flour

    • Antonios Drakos
    • Lito Andrioti-Petropoulou
    • Ioanna Mandala

    Original Article 29 November 2018 Pages: 367 - 375

    

40. Effect of spray-drying and extrusion on physicochemical characteristics of sweet potato starch

    • Thaís Paes Rodrigues dos Santos
    • Célia Maria Landi Franco
    • Magali Leonel

    Original Article 13 November 2018 Pages: 376 - 383

    

41. Extraction of diverse polyphenols in relation with storage periods of Citrus paradisi CV. Shamber through HPLC–DAD technique using different solvent

    • Waseem Ahmed
    • Rafia Azmat
    • Sumeira Moin

    Original Article 10 December 2018 Pages: 384 - 390

    

42. Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration

    • Bharathi Raja Ramadoss
    • Manu Pratap Gangola
    • Ravindra N. Chibbar

    Original Article 28 November 2018 Pages: 391 - 400

    

43. Changes in quality and phytochemical contents of avocado oil under different temperatures

    • Lívia Maria Braga Resende
    • Vanessa Rios de Souza
    • Cleiton Antônio Nunes

    Original Article 26 November 2018 Pages: 401 - 408

    

44. Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage

    • Dirlei Diedrich Kieling
    • Gustavo V. Barbosa-Cánovas
    • Sandra Helena Prudencio

    Original Article 29 November 2018 Pages: 409 - 419

    

45. Effect of methanolic Prosopis farcta extract on storage stabilization of canola oil

    • Yasser Shahbazi
    • Nassim Shavisi

    Original Article 28 November 2018 Pages: 420 - 427

    

46. Determination of benzo(a)pyrene in fried and baked foods by HPLC combined with vesicular coacervative supramolecular solvent extraction

    • San-dong Yang
    • Tao Tang
    • Ming-zhu Xia

    Original Article 04 December 2018 Pages: 428 - 435

    

47. Occurrence and characterization of Listeria monocytogenes from beef jerky processing line

    • Marcia Goulart Lopes Coradini
    • Darla Silveira Volcan Maia
    • Wladimir Padilha da Silva

    Original Article 19 November 2018 Pages: 436 - 442

    

48. Effect of monoglyceride content on emulsion stability and rheology of mayonnaise

    • Meryem Nur Kantekin-Erdogan
    • Onur Ketenoglu
    • Aziz Tekin

    Original Article 27 November 2018 Pages: 443 - 450

    

49. Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties

    • Jairo Lindarte Artunduaga
    • Luis-Felipe Gutiérrez

    Original Article 04 December 2018 Pages: 451 - 461

    

50. Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled

    • Xuewei Zhao
    • Wangming Li
    • Zhongyi Zhang

    Original Article 18 December 2018 Pages: 462 - 472