Possible Treatment of Mycobacterium Lepramatous with Bovine Milk
Jesus’ Christus and Michael Arden Madson
Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul and Joseph Onne Abu
Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
Phan Phuoc Hien, Doan Thi The and Huynh Thi Phuong Thanh
Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage
Luis Miguel Rodríguez-Alcalá, María V Calvo, Javier Fontecha and Leocadio Alonso
Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation
Na Sun, Yi Wang, Sanjay K Gupta and Carl J Rosen
Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus-Maqui Beverage-A Shelf Life Study
Francisco J Salar, Vicente Agulló, Cristina García-Viguera and Raúl Domínguez-Perles
Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio and Pasquale Catzeddu
Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein
Kalčáková Ludmila, Tremlová Bohuslava, Pospiech Matej, Hostovský Martin, Dordević Dani, Javůrková Zdeňka, Běhalová Hana and Bartlová Marie
The Role of Diet in Maintaining Strong Brain Health by Taking the Advantage of the Gut-brain Axis
Sahithi Madireddy and Samskruthi Madireddy
Nutritive and Anti-Nutritive Evaluation of Cocoyam (Colocasia Esculenta L. Schott) Inflorescence
Kalu Emmanuel Okechukwu, Princewill-Ogbonna Ijeoma Lawretta, Azuka Chinenye Eberechukwu, Okocha Kalu Stanley, Kalu Chibuike Egbuta and Nweke Chijioke Joel
Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk
Uzodinma EO and Ochulor CE
Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese
Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques and Carlos Dias Pereira
Novel Applications, Sensory and Sensor Techniques in Beverage and Food Fragrance Biotechnology
Alice Vilela, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves and Fernanda Cosme
An Artificial Intelligence Characterised Functional Ingredient, Derived from Rice, Inhibits TNF-α and Significantly Improves Physical Strength in an Inflammaging Population
Kathy Kennedy, Brian Keogh, Cyril Lopez, Alessandro Adelfio, Brendan Molloy, Alish Kerr, Audrey M Wall, Gaël Jalowicki, Thérèse A Holton and Nora Khaldi
Developments in Encapsulation Techniques Based on Supercritical Fluids for Food Grade Bioactives
Stefan Klettenhammer, Giovanna Ferrentino, Ksenia Morozova and Matteo Scampicchio
Phenolic Profile and Antioxidant Activity of Crude Extracts from Microalgae and Cyanobacteria Strains
Idaira Jerez-Martel, Sara García-Poza, Gara Rodríguez-Martel, Milagros Rico, Cristina Afonso-Olivares, Juan Luis Gómez-Pinchetti
Combined Use of Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR for Listeria monocytogenes Assessment in a Ready-to-Eat Salad Shelf-Life Study
Rita Bernardo, Ana Duarte, Luís Tavares, António Salvador Barreto and Ana Rita Henriques
Rheological Studies on Cocoa Butter with Hydroxypropil Methylcellulose-Based Oleogel as a Substitute
María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador and Teresa Sanz
Grape Pomace: A Potential Ingredient for the Human Diet
Paula Pereira, Carla Palma, Cíntia Ferreira-Pêgo, Olga Amaral, Anabela Amaral, Patrícia Rijo, João Gregório, Lídia Palma and Marisa Nicolai
High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC–PAD) and Chemometrics for Geographical and Floral Authentication of Honeys from Southern Italy (Calabria region)
Sonia Carabetta, Rosa Di Sanzo, Luca Campone, Salvatore Fuda, Luca Rastrelli and Mariateresa Russo
Enhancement of Lipid Extraction from Soya Bean by Addition of Dimethyl Ether as Entrainer into Supercritical Carbon Dioxide
Hideki Kanda, Yuji Fukuta, Wahyudiono and Motonobu Goto
Beneficial Anti-Platelet and Anti-Inflammatory Properties of Irish Apple Juice and Cider Bioactives
Alexandros Tsoupras, Donal Moran, Hayley Pleskach, Maria Durkin, Con Traas and Ioannis Zabetakis
Vegetables and Medicinal-Aromatic Plants: Volatile and Non-Volatile Fingerprints
Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosário Anjos, Alice Vilela and Berta Gonçalves
Lycium Barbarum Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food
Wentao Zhang, Shuo Shi and Jianlong Wang
Drying Habanero Pepper (Capsicum chinense) by Modified Freeze Drying Process
Cicerón González-Toxqui, Álvaro González-Ángeles, Roberto López-Avitia and David González-Balvaneda
