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
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
Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato Sigit Uji MarzukiYudi PranotoLoc Thai Nguyen Original Article 22 September 2020 Pages: 2884 - 2895
Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions A. G. Estrada-FernándezG. Dorantes-BautistaR. Jiménez-Alvarado Original Article 12 October 2020 Pages: 2896 - 2905
Loss of food nutrients orchestrated by cooking pots: a common trend in developing world Uloma E. OnyekaObinna N. Ibeawuchi Original Article 29 September 2020 Pages: 2906 - 2913
Chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies for determination of caseins and ovalbumin in wines Jessy Pavón-PérezKarem Henriquez-AedoMario Aranda Original Article 18 September 2020 Pages: 2914 - 2923
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 KhorshidiTooraj MehdizadehMahdi Ghorbani Original Article 22 September 2020 Pages: 2924 - 2935
Potentiometric sensing of histamine using immobilized enzymes on layered double hydroxides Slah HidouriAbdel Hamid ErrachidZouhair M. Baccar Original Article 28 September 2020 Pages: 2936 - 2942
Evaluation indicators of Ruditapes philippinarum nutritional quality Lipin ChenFanqianhui YuChanghu Xue Original Article 30 September 2020 Pages: 2943 - 2951
Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis) Darlinne Amanda Soares LimaMiriane Moreira Fernandes SantosFábio Anderson Pereira da Silva Original Article 23 September 2020 Pages: 2952 - 2962
Cinnamon essential oil incorporated in shellac, a novel bio-product to maintain quality of ‘Thomson navel’ orange fruit Fereshteh KhorramAsghar Ramezanian Original Article 21 September 2020 Pages: 2963 - 2972
Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization Lorena Rivera-HernándezNorberto Chavarría-HernándezAdriana-Inés Rodríguez-Hernández Original Article 21 September 2020 Pages: 2973 - 2981
Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice Jingya QianShubei ChenHaile Ma Original Article 22 September 2020 Pages: 2982 - 2991
Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect Wen-Chian TanChoon-Hui TanAdvina Julkifle Original Article 22 September 2020 Pages: 2992 - 3000
Effect of basil use in meatball production on heterocyclic aromatic amine formation Idil UzunFatih Oz Original Article 24 September 2020 Pages: 3001 - 3009
Antimicrobial activity of Baccharis dracunculifolia DC and its synergistic interaction with nisin against food-related bacteria Palmira Penina Raúl TimbeAmanda de Souza da MottaAdriano Brandelli Original Article 22 September 2020 Pages: 3010 - 3018
Effect of photoperiod and growth media on yield and antioxidant properties of wheatgrass juice of Indian wheat varieties Amardeep Singh VirdiNarpinder SinghAmritpal Kaur Original Article 23 September 2020 Pages: 3019 - 3029
Film production with flaxseed mucilage and polyvinyl alcohol mixtures and evaluation of their properties Pablo Henrique Eduardo Nazario de PaivaLuana Gabrielle CorreaMarianne Ayumi Shirai Original Article 03 October 2020 Pages: 3030 - 3038
CFB box wrapping: a new shrink wrapping technology for extension of storage life of colour capsicum (cv. Bachata) D. V. Sudhakar RaoS. S. HebbarC. K. Narayana Original Article 26 September 2020 Pages: 3039 - 3048
Chemical composition, antimicrobial and antioxidant activities of Algerian Citrus sinensis essential oil extracted by hydrodistillation assisted by electromagnetic induction heating Khadidja Youcef-EttoumiYamina ZouambiaNadji Moulai-Mostefa Original Article 24 September 2020 Pages: 3049 - 3055
Cholesterol-binding ability of saponin from Japanese starfish Farhana SharminTomoyuki KoyamaShoichiro Ishizaki Original Article 25 September 2020 Pages: 3056 - 3064
Enrichment of dark chocolate with vitamin D3 (free or liposome) and assessment quality parameters Zohreh Didar Original Article 29 September 2020 Pages: 3065 - 3072
The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying M. KurekM. RepajićK. Galić Original Article 25 September 2020 Pages: 3073 - 3085
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 BOZATLIAbdullah DİKİCİBülent ERGÖNÜL Original Article 26 October 2020 Pages: 3086 - 3093
Physicochemical characterization and nutraceutical compounds of the selected spice fixed oils Vallamkondu ManasaSalony R. VaishnavAjay W. Tumaney Original Article 26 September 2020 Pages: 3094 - 3105
Purification and characterization of antioxidant peptides from yak (Bos grunniens) bone hydrolysates and evaluation of cellular antioxidant activity Xiaohui SunKai WangYongkang Luo Original Article 29 September 2020 Pages: 3106 - 3119
Effect of high pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone Ima WijayantiSoottawat BenjakulPornsatit Sookchoo Original Article 26 September 2020 Pages: 3120 - 3129
Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their essential oils as preservatives materials Salama A. OufAlaaeldin M. F. GalalAtef G. Hanna Original Article 01 October 2020 Pages: 3130 - 3142
The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak Mona Mazaheri KalahrodiHoma BaghaeiMarzieh Bolandi Original Article 22 October 2020 Pages: 3143 - 3153
Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments Protiva Rani DasJong-Bang Eun Original Article 26 September 2020 Pages: 3154 - 3163
Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time–intensity analysis Alessandra Cazelatto de MedeirosElson Rogério Tavares FilhoHelena Maria André Bolini Original Article 06 October 2020 Pages: 3164 - 3173
The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk Zalizawati AbdullahFarah Saleena TaipRibhan Zafira Abdul Rahman Original Article 03 October 2020 Pages: 3174 - 3182
Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing AbdullahAmmar AlgburiMichael L. Chikindas Original Article 01 October 2020 Pages: 3183 - 3191
Freezing and freeze-drying of strawberries with an additional effect of micro-vibrations G. V. SemenovI. S. KrasnovaD. N. Balabolin Original Article 01 October 2020 Pages: 3192 - 3198
In vitro and in vivo antioxidant activities of soy protein isolate fermented with Bacillus subtilis natto Xiushan ZhangXiao SunSuhong Li Original Article 30 September 2020 Pages: 3199 - 3204
Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders Ganga Sahay MeenaAshish Kumar SinghVijay Kumar Gupta Original Article 13 November 2020 Pages: 3205 - 3214
Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages Predrag IkonićTatjana PeulićDragan Vasilev Original Article 30 September 2020 Pages: 3215 - 3222
Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour Gowthamraj GRaasmika MSangeetha Narayanasamy Original Article 06 October 2020 Pages: 3223 - 3234
In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41 Rasiravathanahalli Kaveriyappan GovindarajanChartchai KhanongnuchSurajit De Mandal Short Communication 21 February 2021 Pages: 3235 - 3242
Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters Zhuang-li KangFei LuChun-yan Wang Short Communication 04 March 2021 Pages: 3243 - 3249