Simultaneous analysis of diuretic drugs in food and dietary supplements using LC/PDA and LC/MS/MS
Hye Soon Kang, Hyung-Il Kim, Moo-Song Lim, Joong-Hoon Cho, Chul-Joo Lim and Sun-Ok Choi
Sensory assessment and consumer acceptability of cabibi/freshwater clam (Batissa violacea) sauce
Cristina A Cortes
Solange Cadore, Vitor L Sanches and Rafaella R A Peixoto
Shin Young Park, Seh Eun Kim and Sang-Do Ha
Effect of technological processes on the betalain profile and antioxidant capacity of red beetroot
Tomasz Sawicki, Baczek N, Zielinski H and Wiczkowski W
Comparison of free and bound polyphenols profile in a raw and fermented red beetroot
Wieslaw Wiczkowski, PÅ?atosz N and Sawicki T
Change of polyphenols composition during fermentation of buckwheat flour by lactic acid bacteria
Wieslaw Wiczkowski, Topolska J, Szawara-Nowak D, Baczek N, Majkowska A and Zielinski H
Malgorzata Wronkowska, Tomasz Jelinski and Henryk Zielinski
Broccoli leaves powder as a novel component of gluten-free muffins
Krupa Kozak Urszula, Natalia Drabinska, Natalia Baczek, Grzegorz Lamparski, Tomasz Jelinski and Henryk Zielinski
Szawara Nowak Dorota, Topolska J, Majkowska A, Wiczkowski W and Zielinski H
Comparison of anti-oxidant effects of Platycodon grandiflorum extract by extract processes
Suhyun Hong and Yung Hyun Choi
Ambra Ariani, Maria Magdalena Coman, Stefania Silvi, Paolo Polidori and SilviaVincenzetti
Chiara Sanmartin, Venturi F, Taglieri I, Nari A, Andrich G and Zinnai A
Isabella Taglieri, Venturi F, Sanmartin C, Nari A, Andrich G and Zinnai A
The influence of different packaging solutions on red wine evolution during storage
Xiaoguo Ying, Zinnai A, Sanmartin C, Taglieri I, Andrich G and Venturi F
Diego Morales, Alicia Gil-Ramirez, Fhernanda Ribeiro Smiderle and Cristina Soler-Rivas
Application of chitosan-based coating with Trachyspermum ammi essential oil in silver carp fillets
Mohammadreza Rezaeigolestani and Mohammadreza Mohammadian
The Biotappo: A new tool for food safety
Maria Anna Coniglio and Cristian Fioriglio
Bio-processing of tomato (Lycopersicon esculentum) into value-added product
W A J P Wijesinghe, T M A N Weerasinghe, M P M Arachchi and K H Sarananda
Africa Jimenez and Marta Arroyo Lavado
Nadiya Rashid Malik
Mohammadreza Mohammadian and Mohammadreza Rezae Gholestani
Smail Meziane
I Benamar, M J Nauta, O Messaoudi, K Hadef, K Medjahdi, A Cherif-Antar, S Bellifa and B Moussa Boudjemaa
Obtaining fortificated product by adding flaxseed and soya flour to hazelnut paste
Yesim Altunoglu and Mehmet Alpaslan
Green extraction: An innovative technology to obtain bioactives with high-value added market
Farid Chemat
Francesca Scimia, Gabriele Di Giacomo, Alberto Gallifuoco and Luca Taglieri
Production technology of wood apple (Feronia limonia) juice
Harsh Prakash Sharma and D C Joshi
Banana peel (Musa sapientum): A potential natural antioxidant for food preservation
Jyotsna Waghmare
Mike Sissons, Jixun Luo1, Wei Zou, Denise Pleming, Francesco Sestili and Domenico Lafiandra
Umesh Chandra Lohani
Effect of grinding action on the flow ability of rice flour
D C Saxena and Shumaila Jan