Comparative migration kinetics into different food simulants influenced by partition coefficients
Daeun Lee, Hyunpyo Jeon and Sanghun Kim
Modeling disposal pathways of waste milk in Germany
Julia Steinhoff-Wagner, Martin Hamer, Anne Nettersheim, Stefanie Pawlik, Jessica Thiele, Judith Baumeister, Susanne Heinke and Brigitte Petersen
Mediterranean nutrition as the best source of functional food in Montenegro
Dijana Durovic, B Mugosa and M M Vrvic
Mediterranean nutrition as the best source of functional food in Montenegro
Dijana Durovic, B Mugosa and M M Vrvic
Korean mothers breast milk proteomic analysis; Postpartum 1, 3, and 6 weeks
Nammi Kang, Joohyun Lee, Seunghyun Song and Mijeong Kim
Fluorescence spectroscopy allows to discriminate between camel milk according to mild heat treatment
Mohammad Kamal and Romdhane Karoui
Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems
S C S Lannes, O V Santos and R N Carvalho Jr
Contribution of pasting and extract viscosities to cooking quality of pulses
El-Sayed M Abdel-Aal, Sanaa Ragaee, Tom Warkentin and Albert Vandenberg
Oat extract can be used as a fat replacer in cake batters
Suzana Caetano da Silva Lannes and Raquel Vallerio Rios
Chromatrographic fingerprinting for food authentication
Lucia Valverde-Som, Ana Maria Jimenez-Carvelo, Antonio Gonzalez-Casado, Cristina Ruiz-Samblas and Luis Cuadros-Rodriguez
Design and characterization of liposomes containing bioactive fatty acids
Velez M.A., Zanel P., Hynes E.R, Perotti M.C and Gennaro A
UV-vis spectroscopy, refractive index and lineal models to detect adulterations in EVOO
Laura Blanco, Jose S Torrecilla and Ana Moral
Who has put beach waste in my ice cream?
A Tijero, A Moral, Menta Ballesteros and R Aguado
The importance of a controlled distribution chain in the quality of Extra Virgin Olive Oil
Regina Aroca, John C Cancilla, John D Cancilla, Gemma Matute and Jose S Torrecilla
Haleama Al Sabbah and Ayyat Mohammad Ali
Feruloylated oligosaccharides from maize bran altered the microbiota in the gut of rats
Junqing Hunag
Organoleptic characterization of virgin olive oil by HS-GC-MS
Macarena Menendez, Fernando Lafont and Isabel M Garcia
John C Cancilla, Regina Aroca-Santos, Gemma Matute, Enrique S Pariente, Kacper W Wierzchos and Jose S Torrecilla
Quality control of olive oil by computer vision and artificial intelligence
Enrique S Pariente, Jose S Torrecilla, John C Cancilla, Regina Aroca-Santos, Gemma Matute and Kacper W Wierzchos
Cognitive and attitudinal determinants of functional food acceptance in Singapore
A I C Wong, A A Tjoa and L P Leong
Isolation of very tolerant probiotics for food application from native Iranian products
Amir M Mortazavian and Sara Sohrabvandi
Water management in the food industry
Danielle de Bem Luiz
How packaging innovation can increase childrens school milk consumption
Gail Barnes
Characteristics of tropical wines produced in a new latitude of Brazil
Giuliano Elias Pereira
Dry heat parboiling - An altered method to improve quality of rice (Oryza sativa, L.)
Himjyoti Dutta
Effect of enzyme treatment on the turbidity and colour of pineapple juice
Ojukwu M, Osuji C M and Ahaotu A A
Application of edible film and coating in food quality maintenance of grape berries
Kyung-Bin Song and Hyun-Ju Yang
Stable isotope ratio analysis of different European berries
Bontempo L, Perini M, Giongo L and Camin F
Novel intrumental analytical methods for quality control of frozen desserts: A review
Maryam Bahram-Parvar
Marta Mesias, Francisca Holgado, Gloria Márquez-Ruiz and Francisco J Morales
BevWise A100W - the whey protein solution for high acid beverages
Brid ORiordan
Nyaradzo Stella Chaora, KS Khanyile and FC Muchadeyi
Evaluation of fruit and vegetable consumption as phytonutrient potential in Lebanon
Yonna Sacre, Rachad Saliba and Michael H Bohme
Fransiska Rungkat Zakaria, Reno Hasrini, Reno Irwanto and Dede Adawiyah