INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

Chemical characterization of sulfated polysaccharides from Gracilaria gracilis and Ulva lactuca and their radical scavenging, metal chelating, and cholinesterase inhibitory activities

Study of sensitivity evaluation on ridgetail white prawn (Exopalaemon carinicauda) quality examination methods

Anticholinergic and antidiabetic effects of isoeugenol from clove (Eugenia caryophylata) oil

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice

Soluble and insoluble-bound phenolics and antioxidant activity of various industrial plant wastes

Characteristics and chemical compositions of Pingwu Fuzhuan brick-tea, a distinctive post-fermentation tea in Sichuan province of China

Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time

Characteristics of resistant starch in water chestnut flour as improved by preconditioning process

Starch content and physicochemical properties of green wheat starch

Fourier transform infrared spectroscopy and multivariate analysis of milk from different goat breeds

Rapid detection and visualization of slight bruise on apples using hyperspectral imaging

Comparative study for the volatile constituents and the antioxidant activity of the essential oils of dried Achillea fragrantissima cultivated in Madinah Monawara, Saudi Arabia and Egypt

Characterization of extracted phenolics from black cumin (Nigella sativa linn), coriander seed (Coriandrum sativum L.), and fenugreek seed (Trigonella foenum-graecum)

Isolation and identification of the angiotensin-I converting enzyme (ACE) inhibitory peptides derived from cottonseed protein: optimization of hydrolysis conditions

Chemical and mineral composition of raw goat milk as affected by breed varieties available in Malaysia

Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

Biological activities and characterization of polysaccharides from the three Australian Sweet Lupins

SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation

Protein degradation, color and textural properties of low sodium dry cured beef

Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME

Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelon subviridis and its shelf life determination

Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment

A shape equation for Hayward Kiwifruit

Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion

Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology

Bioactive Compounds Responsible for Antioxidant Activity of Different Varieties of Date (Phoenix dactylifera L.) Elucidated by 1H- NMR Based Metabolomics

Shelf Life of Saurida tumbil during Storage at Refrigeration Condition as affected by Gelatin-Based Edible Coatings Incorporated with propolis Extract

Cup quality attributes of Catimors as affected by size and shape of coffee bean (Coffea arabica L.)

Lipolytic degradation, water and flavor properties of low sodium dry cured beef

Relationship between accumulated temperature and quality of paddy

Characterization of microstructure, physicochemical and functional properties of corn varieties using different analytical techniques

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Comparison of the bioactive chemical components and antioxidant activities in three tissues of six varieties of Citrus grandis ‘Tomentosa’ fruits

Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China

Evolution of the aromatic profile of traditional Msalais wine during industrial production

Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC

Chemopreventive effect of coffee against colorectal cancer and hepatocellular carcinoma

Rice varieties in relation to saltine rice cracker quality

1,3-Dioleoyl-2-palmitoylglycerol-rich triacylglycerol characterization by three processing methods

Correction Notice