Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique

ELGAJ S, SAT I G, POLAT A

Storage quality of walnut oil containing lycopene during accelerated oxidation

XIE C, MA Z F, LI F, ZHANG H, KONG L, YANG Z, XIE W

Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70)

MEENA G S, SINGH A K, GUPTA V K, BORAD S, ARORA S, TOMAR S K

Effects of packaging and pre-storage treatments on aflatoxin production in peanut storage under controlled conditions

DARKO C, MALLIKARJUNAN P K, KAYA-CELIKER H, FRIMPONG E A, DIZISI K

Preparation of iron-fortified potato starch and its properties

NODA T, MATSUURA-ENDO C, ISHIGURO K

Evaluation of storage time effect on saffron chemical profile using gas chromatography and spectrophotometry techniques coupled with chemometrics

SERESHTI H, ATAOLAHI S, ALIAKBARZADEH G, ZARRE S, POURSORKH Z

Rapid screening and quantification of major organic acids in citrus fruits and their bioactivity studies

SHARMA R, VERMA S, RANA S, RANA A

Assessment of the reducing capacity of processed fruit juices with the copper(I)/4,4'-dicarboxy-2,2'-biquinoline complexes

MIGUEL L C V, DE OLIVEIRA PINN A B R, MOYA H D

Production and characterization of vitamin D3 loaded starch nanoparticles: effect of amylose to amylopectin ratio and sonication parameters

HASANVAND E, FATHI M, BASSIRI A

Antioxidant degradation kinetics in apples

ARORA B, SETHI S, JOSHI A, SAGAR V R, SHARMA R R

Flavor characteristics and antioxidant capacities of hihatsumodoki (Piper retrofractum Vahl) fresh fruit at three edible maturity stages

TAKAHASHI M, HIROSE N, OHNO S, ARAKAKI M, WADA K

Analysis of NO?suppressing activity of Strawberry Wine supplemented with ball-milled achenes

LEE P-J, TSAI T, CHEN S

Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions

KATYAL M, VIRDI A S, SINGH N, KAUR A, RANA J C, KUMARI J

Effects of Cordyceps militaris (L.) Fr. Fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour

XIAO Y, SUN M, ZHANG Q, CHEN Y, MIAO J, RUI X, DONG M

Bleaching effects of massecuite on some properties of crystallized sugar beet and milk chocolate bars produced

SADJADI F S, HONARVAR M, KALBASI-ASHTARI A, MOTAGHIAN P

A new approach for separation and recovery of betaine from beet molasses based on cloud point extraction technique

MOHAMMADZADEH M, HONARVAR M, ZAREI A R, BOOJAR M M A, BAKHODA H

The effect of extrusion screw-speed on the water extractability and molecular weight distribution of arabinoxylans from defatted rice bran

FADEL A, PLUNKETT A, ASHWORTH J, MAHMOUD A M, RANNEH Y, MOHTADI M E, LI W

Quantification and varietal variation of low molecular weight glutenin subunits (LMW-GS) using size exclusion chromatography

DANGI P, KHATKAR P S

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

LIU P-P, YIN J-F, CHEN G-S, WANG F, XU Y-Q

Non-destructive and rapid evaluation of aflatoxins in brown rice by using near-infrared and mid-infrared spectroscopic techniques

SHEN F, WU Q, SHAO X, CHANG Q

Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers

SIMIONI S C C, RIBEIRO M N, DE SOUZA V R, NUNES C A, PINHEIRO A C M

LC-ESI-Q-TOF-MS/MS profiling and antioxidant activity of phenolics from L. sativum seed cake

KADAM D, PALAMTHODI S, LELE S S

Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion

RAHMATI N F, KOOCHEKI A, VARIDI M, KADKHODAEE R

Bioactive compounds and antioxidant activities of some cereal milling by-products

SMUDA S S, MOHSEN S M, OLSEN K, ALY M H

Evaluation of the efficacy of nisin-loaded chitosan nanoparticles against foodborne pathogens in orange juice

LEE E H, KHAN I, OH D

Effect of calcium and salicylic acid on quality retention in relation to antioxidative enzymes in radish stored under refrigerated conditions

DEVI J, BHATIA S, ALAM M S, DHILLON T S

Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil

BARBOSA K M, CARDOSO L P, RIBEIRO A P B, KIECKBUSCH T G, BUSCATO M H M

Olive oil aromatization with saffron by liquid?liquid extraction

SENA-MORENO E, ALVAREZ-ORTÍ M, SERRANO-DÍAZ J, PARDO J E, CARMONA M, ALONSO G L

Ultrasound-assisted extraction, characterization, and antioxidant activity in vitro and in vivo of polysaccharides from Chestnut rose (Rosa roxburghii tratt) fruit

CHEN G, KAN J

Quality of pomegranate pomace as affected by drying method

CANO-LAMADRID M, LECH K, CALÍN-SÁNCHEZ Á, ROSAS-BURGOS E C, FIGIEL A, WOJDYLO A, WASILEWSKA M, CARBONELL-BARRACHINA Á A

Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas

ARÁMBULA-VILLA G, FIGUEROA-RIVERA M G, RENDÓN-VILLALOBOS R, MENDOZA-ELOS M, FIGUEROA-CÁRDENAS J D, CASTANEDO-PÉREZ R, RODRÍGUEZ-GONZÁLEZ F

Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods

CARBAS B, PATHANIA S, CASTANHO A, LOURENCO D, VEIGA I M, PATTO M C V, BRITES C

Thermal stability and haemolytic effects of depolymerized guar gum derivatives

HUSSAIN M, ZAHOOR T, AKHTAR S, ISMAIL A, HAMEED A

Influence of ultrasound pretreatment on enzymolysis kinetics and thermodynamics of sodium hydroxide extracted proteins from tea residue

AYIM I, MA H, ALENYOREGE E A, ALI Z, DONKOR P O

Plastein reaction enhanced bile-acid binding capacity of soybean protein hydrolysates and whey protein hydrolysates

QIAN F, WANG Y, WEN Z, JIANG S, TUO Y, MU G

Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols

GUO X X, SHA X H, RAHMAN E, WANG Y, JI B P, WU W, ZHOU F

Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage

LYU J, LIU X, BI J, WU X, ZHOU L, RUAN W, ZHOU M, JIAO Y

Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango (Mangifera indica L.) kernel fat

KHAN I T, NADEEM M, IMRAN M, AJMAL M, ALI S

Effect of high hydrostatic pressure on background microflora and furan formation in fruit puree based baby foods

KULTUR G, MISRA N N, BARBA F J, KOUBAA M, GOKMEN V, ALPAS H

Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake

MOJERLOU Z, ELHAMIRAD A

Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles

ZHANG G, CHEN W, CHEN W, CHEN H

Nutritional quality of different grades of adult male Chinese mitten crab, Eriocheir sinensis

WANG Q, WU X, LONG X, ZHU W, MA T, CHENG Y

Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein

ALPIZAR-REYES E, CASTAÑO J, CARRILLO-NAVAS H, ALVAREZ-RAMIREZ J, GALLARDO-RIVERA R, PÈREZ-ALONSO C, GUADARRAMA-LEZAMA A Y

Antibacterial activity and mode of action of totarol against Staphylococcus aureus in carrot juice

SHI C, CHE M, ZHANG X, LIU Z, MENG R, BU X, YE H, GUO N

Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins

CALDERON-CASTRO A, VEGA- GARCIA M O, ZAZUETA-MORALES J D J, FITCH-VARGAS P R, CARRILLO-LOPEZ A, GUTIERREZ-DORADO R, LIMON- VALENZUELA V, AGUILAR-PALAZUELOS E

Physical properties and estimated glycemic index of protein-enriched sorghum based chips

JIANG H, HETTIARARCHCHY N S, HORAX R

Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology

VIJAYALAKSHMI S, NADANASABHAPATHI S, KUMAR R, KUMAR S S

Animal fat replacement by vegetable oils in formulations of breads with flour mixes

OSUNA M B, ROMERO A M, AVALLONE C M, JUDIS M A, BERTOLA N C

Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products

XIANG Q, LIU X, LI J, DING T, ZHANG H, ZHANG X, BAI Y

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

LONGORIA-GARCIA S, CRUZ-HERNANDEZ M A, FLORES-VERASTEGUI M I M, CONTRERAS-ESQUIVEL J C, MONTANEZ-SAENZ J C, BELMARES-CERDA R E