Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors

Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products

Hui-Juan Zhao,Xin-Huai Zhao,Yan-Shi Ma

Effect of Casein Hydrolysates on Intestinal Cell Migration and Their Peptide Profiles by LC-ESI/MS/MS

Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)

Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits

Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines

David W. Jeffery,Dimitra L. Capone,Lira Souza Gonzaga,Lukas Danner,Susan E.P. Bastian

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

Estefanía Noriega Fernández,Izumi Sone,James Leon Walsh,Leena Prabhu,Mette Risa Vaka,Morten Sivertsvik,Rebeca García álvarez

Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Paté

Angel Antonio Carbonell-Barrachina,Jesús Enrique Chan-Higuera,Josafat Marina Ezquerra-Brauer,Leontina Lipan,Marina Cano-Lamadrid,Roberta Rizzitano

Assessment of RNAlater？ as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study

Platinum and Rhodium in Potato Samples by Using Voltammetric Techniques

Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK

Donna Walsh,June Copeman,Maria J. Maynard,Monia Kittaneh,Nichola H. Kime,Osama A. Tashani,Tanefa A. Apekey

Xanthan Gum Capped ZnO Microstars as a Promising Dietary Zinc Supplementation

Lipids and Fatty Acids in Italian Durum Wheat (Triticum durum Desf.) Cultivars

Stability of Flavonoid, Carotenoid, Soluble Sugar and Vitamin C in ‘Cara Cara’ Juice during Storage

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Alojzije Lali？,Daliborka Koceva Komleni？,Daniela Horvat,Gordana ？imi？,Ivan Abi？i？,Zvonimir Zduni？

Microencapsulation of Camelina sativa Oil Using Selected Soluble Fractions of Dietary Fiber as the Wall Material

Aleksandra Kanclerz,Ewelina Drozińska,Marcin Andrzej Kurek

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions

Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Martin J.T. Reaney,Rana Mustafa,Venkatesh Meda,Youn Young Shim,Yue He

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Abdellatif A. Mohamed,Akram A. Abdo Qasem,Mohamed A. Ibraheem,Mohamed S. Alamri,Shahzad Hussain,Syed Ali Shahzad

The Postharvest Quality of Fresh Sweet Cherries and Strawberries with an Active Packaging System

Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential

Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from In Vitro Digested Berries

Gabriel Oliveira,Marco Dalla Rosa,Marie Alminger,Thomas Andlid,Urszula Tylewicz

Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value

Claudia Agudelo,Laura Cebadera,Marta Igual,Monta？a Cámara,Nuria Martínez-Navarrete,Rosa M？ Cámara

Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids

Viability of 4 Probiotic Bacteria Microencapsulated with Arrowroot Starch in the Simulated Gastrointestinal Tract (GIT) and Yoghurt

Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

Edible Coatings Enriched with Essential Oils on Apples Impair the Survival of Bacterial Pathogens through a Simulated Gastrointestinal System

Impact of Biogenic Amines on Food Quality and Safety

Antioxidant Activities of Solanum nigrum L. Leaf Extracts Determined in In Vitro Cellular Models

Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes

The Role of an Acidic Peptide in Controlling the Oxidation Process of Walnut Oil

Bolin Zhang,Hongfei Zhao,Yu Jie

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Multiple Modeling Techniques for Assessing Sesame Oil Extraction under Various Operating Conditions and Solvents

Elderberry (Sambucus nigra L.) Fruit Extract Alleviates Oxidative Stress, Insulin Resistance, and Inflammation in Hypertrophied 3T3-L1 Adipocytes and Activated RAW 264.7 Macrophages

The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays？

Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams

Celiac Antigenicity of Ancient Wheat Species

Jae-Bom Ohm,Maneka Malalgoda,Senay Simsek

Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

Alessandro Ulrici,Andrea Macaluso,Andrea Pulvirenti,Antonella Amato,Antonio Vella,Francesco Giuseppe Galluzzo,Gaetano Cammilleri,Giovanni Lo Cascio,Nicola Cicero,Rosalba Calvini,Vincenzo Ferrantelli

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

Beatriz A. Rodríguez-Romero,Carlos Abel Amaya-Guerra,Claudia T. Gallardo-Rivera,Diana A. Guzmán-Díaz,Juan G. Báez-González,Mayra Z. Trevi？o-Garza