Inactivation of Escherichia Coli and Salmonella Using 365 and 395 nm High Intensity Pulsed Light Emitting Diodes

Amritha Prasad,M. S. Roopesh,Michael G？nzle

The Introduction of Thousands of Tonnes of Glyphosate in the food Chain—An Evaluation of Glyphosate Tolerant Soybeans

Erik Millstone,Thomas B？hn

Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components

Amanda C. Stewart,Andrew Lee,Andrew P. Neilson,Geoffrey Wilder,Haibo Huang,Joshua O’Hair,Megan McGuire,Qing Jin,Sean F. O’Keefe,Young-Teck Kim

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Atigan Komlan Dovene,Li Wang,Miilion Paulos Madebo,Peng Jin,Syed Umar Farooq Bokhary,Yonghua Zheng

Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils

Diego Trujillo,Gabriela Gallardo,M. Carmen Pérez-Camino,Nancy A. Chasquibol,Raquel B. Gómez-Coca,Wenceslao Moreda

D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review

Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions

Development of a Sensory Method to Detect Food-Elicited Emotions Using Emotion-Color Association and Eye-Tracking

Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods

Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots

How Do Arabinoxylan Films Interact with Water and Soil?

Red Meat-Derived Nitroso Compounds, Lipid Peroxidation Products and Colorectal Cancer

Consumer Acceptability, Eye Fixation, and Physiological Responses: A Study of Novel and Familiar Chocolate Packaging Designs Using Eye-Tracking Devices

Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract

Diversity and Use of Edible Grasshoppers, Locusts, Crickets, and Katydids (Orthoptera) in Madagascar

Brian L. Fisher,Faneva I. Rajemison,Irina N. Rakotomalala Andrianavalona,Johanna F. Rakotondrasoa,Joost Van Itterbeeck,Sylvain Hugel,Valisoa R. Ralantoarinaivo

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Optimization of Polysaccharide Production from Cordyceps militaris by Solid-State Fermentation on Rice and Its Antioxidant Activities

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Storage Time and Temperature on the Sensory Properties Broccoli

High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages

Domenico Meloni

Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

Anika Leidigkeit,Katharina Schlegel,Peter Eisner,Ute Schweiggert-Weisz

Characterization of Nutritional, Physicochemical, and Phytochemical Composition and Antioxidant Capacity of Three Strawberry “Fragaria × ananassa Duch.” Cultivars (“Primoris”, “Endurance”, and “Portola”) from Western Region of Portugal

Clara Tino,Hugo Faria,Joaquina Pinheiro,Maria M. Gil,Rui Ganh？o

Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage

Maternal Consumption of a Diet Rich in Maillard Reaction Products Accelerates Neurodevelopment in F1 and Sex-Dependently Affects Behavioral Phenotype in F2 Rat Offspring

Antioxidant and Anti-Apoptotic Properties of Oat Bran Protein Hydrolysates in Stressed Hepatic Cells

Toxicity Studies of Lactobacillus plantarum PS128TM Isolated from Spontaneously Fermented Mustard Greens

Chien-Chen Wu,Deng-Jye Yang,Jaw-Jou Kang,Po-Lin Liao,Tai-Ying Chen,Wu-Shun Peng,Ying-Chieh Tsai

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

Ana María Gómez-Caravaca,Beatriz Martín-García,Emanuele Marconi,Federica Pasini,Maria Fiorenza Caboni,Vito Verardo

Comparative Phytochemical Analyses and Metabolic Profiling of Different Phenotypes of Chinese Cabbage (Brassica Rapa ssp. Pekinensis)

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

David Ranucci,Egon Andoni,Paolo Braconi,Raffaella Branciari,Rossana Roila

Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums

Evaluation of Starch–Protein Interactions as a Function of pH

Influence of Chitosan, Salicylic Acid and Jasmonic Acid on Phenylpropanoid Accumulation in Germinated Buckwheat (Fagopyrum esculentum Moench)

Effect of the Rearing Managements Applied during Heifers’ Whole Life on Quality Traits of Five Muscles of the Beef Rib

Garlic (Allium sativum L.): A Brief Review of Its Antigenotoxic Effects

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

Ergot Alkaloids in Wheat and Rye Derived Products in Italy

Phytosterols Suppress Phagocytosis and Inhibit Inflammatory Mediators via ERK Pathway on LPS-Triggered Inflammatory Responses in RAW264.7 Macrophages and the Correlation with Their Structure

Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt

Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment

Investigating Consumer Attitude and Intention towards Online Food Purchasing in an Emerging Economy: An Extended TAM Approach

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis

Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)

Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Distribution, Contents, and Health Risk Assessment of Cadmium, Lead, and Nickel in Bananas Produced in Ecuador