Review
OCCURRENCE AND PRODUCTION OF FURAN IN COMMERCIAL FOODS
Abstract 616 | PDF Downloads 822Page 155-177
THE HEALTH EFFECTS OF OLEUROPEIN, ONE OF THE MAJOR PHENOLIC COMPOUNDS OF OLIVES, OLEA EUROPAEA L
Abstract 1059 | PDF Downloads 739Page 178-189
The herbaceous character of wines
Abstract 1844 | PDF Downloads 1060Page 190-207
Paper
Efficacy of Neutralised Electrolysed Water and Mild Heat Against Foodborne Pathogens Isolated from Ficus carica
Abstract 644 | PDF Downloads 421Page 208-220
Total polyphenol content and antioxidant properties of Solina (Triticum aestivum L.) and derivatives thereof
Abstract 781 | PDF Downloads 703Page 221-229
QUALITY CHANGES of SPOTLESS SHAD DURING STORAGE at DIFFERENT CONDITIONS
Abstract 640 | PDF Downloads 440Page 230-247
Antimicrobial Activity Studies and Characterization of Cellulose Acetate Films containing Essential Oils
Abstract 1379 | PDF Downloads 795Page 248-257
VOLATILES AND ACCEPTABILITY OF LIQUEURS FROM KUMQUAT AND GRAPEFRUIT
Abstract 630 | PDF Downloads 499Page 258-270
Effect of Temperature, Gum Concentration and Gum Ratio on Creep-Recovery Behaviour of Carboxymethyl Cellulose -Guar Gum Mixtures: modelling with RSM and ANN
Abstract 697 | PDF Downloads 469Page 271-286
Galactomyces geotrichum isolated from water kefir: interaction with Lactobacillus kefir
Abstract 731 | PDF Downloads 626 response to review comments Downloads 109Page 287-297
Improving Bread Quality Using Co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04
Abstract 939 | PDF Downloads 540Page 298-313
Characterization of bioactive compounds in rosehip species from East Anatolia region of Turkey
Abstract 869 | PDF Downloads 832Page 314-325
Comparison of e-Noses: the case study of honey
Abstract 524 | PDF Downloads 572Page 326-337
FUNCTIONAL FOODS: TRENDS AND DEVELOPMENT OF THE GLOBAL MARKET
Abstract 7820 | PDF Downloads 10254Page 338-351
Short Communications
THE CASE OF THE 2014 CROP SEASON IN TUSCANY: A SURVEY OF THE EFFECT OF THE OLIVE FRUIT FLY ATTACK
Abstract 531 | PDF Downloads 355Page 352-361