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Citations to this Journal [146 citations: 1–100 of 144 articles]

Articles published in International Journal of Food Science have been cited 146 times. The following is a list of the 144 articles that have cited the articles published in International Journal of Food Science.

  • Marianne Pinheiro Teixeira, Litiele Cruz, Jeferson Luis Franco, Renara Bittencourt Vieira, and Valdir Marcos Stefenon, “Ethnobotany and antioxidant evaluation of commercialized medicinal plants from the Brazilian Pampa,” Acta Botanica Brasilica, vol. 30, no. 1, pp. 47–59, 2016. View at Publisher · View at Google Scholar
  • M.J. Palma, J.B. Retamales, S. Sánchez, and G. Maldonado, “ Yield components and fruit quality of highbush blueberries ( Vaccinium corymbosum L.) in three production areas in the Maule Region, Chile ,” Acta Horticulturae, no. 1117, pp. 125–132, 2016. View at Publisher · View at Google Scholar
  • Huatao Li, Xiaoqiu Zhou, Ping Gao, Qiuyue Li, Hansi Li, Rong Huang, and Min Wu, “Inhibition of lipid oxidation in food and feed materials and hydroxyl radical-induced fish erythrocytes: A comparative study of Ginkgo biloba leaves extracts and synthetic antioxidants,” Animal Nutrition, 2016. View at Publisher · View at Google Scholar
  • Evangelia S. Papadopoulou, Bella Tsachidou, Slawomir Sulowicz, Urania Menkissoglu-Spiroudi, and Dimitrios G. Karpouzas, “Land Spreading of Wastewaters from the Fruit-Packaging Industry and Potential Effects on Soil Microbes: Effects of the Antioxidant Ethoxyquin and Its ,” Applied And Environmental Microbiology, vol. 82, no. 2, pp. 747–755, 2016. View at Publisher · View at Google Scholar
  • Ji Hye Lee, Duck Soon An, Jae Min Song, Yong Bae Jung, and Dong Sun Lee, “An adaptively controlled modified atmosphere container system for fresh produce,” Biosystems Engineering, vol. 148, pp. 11–17, 2016. View at Publisher · View at Google Scholar
  • Akashdeep Singh, Bhumika Mangla, Sheshank Sethi, Sunil Kamboj, Radhika Sharma, and Vikas Rana, “QbD based synthesis and characterization of polyacrylamide grafted corn fibre gum,” Carbohydrate Polymers, 2016. View at Publisher · View at Google Scholar
  • Karolina Pycia, Lesław Juszczak, Dorota Gałkowska, Mariusz Witczak, and Grażyna Jaworska, “Maltodextrins from chemically modified starches Part 2: Selected physicochemical properties,” Carbohydrate Polymers, 2016. View at Publisher · View at Google Scholar
  • Kelvin Kim Tha Goh, Lara Matia-Merino, Jie Hong Chiang, Ruisong Quek, Stephanie Jun Bing Soh, and Roger G. Lentle, “The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology,” Carbohydrate Polymers, 2016. View at Publisher · View at Google Scholar
  • Bidyut Jyoti Hazarika, and Nandan Sit, “Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch,” Carbohydrate Polymers, vol. 140, pp. 269–278, 2016. View at Publisher · View at Google Scholar
  • Víctor Ruiz-Valdepeñas Montiel, Rebeca Torrente-Rodríguez, Susana Campuzano, Alessandro Pellicanò, Ángel Reviejo, Maria Cosio, and José Pingarrón, “Simultaneous Determination of the Main Peanut Allergens in Foods Using Disposable Amperometric Magnetic Beads-Based Immunosensing Platforms,” Chemosensors, vol. 4, no. 3, pp. 11, 2016. View at Publisher · View at Google Scholar
  • Raushid Ahmad Siddiqi, Dalbir Singh Sogi, P.K. Sehajpal, and Fatih Yildiz, “Effect of short-term sourdough fermentation on wheat protein,” Cogent Food & Agriculture, vol. 2, no. 1, pp. 1132983, 2016. View at Publisher · View at Google Scholar
  • Roszaini Kadir, and Mike David Hale, “Antioxidant potential and content of phenolic compounds in extracts of twelve selected Malaysian commercial wood species,” European Journal of Wood and Wood Products, 2016. View at Publisher · View at Google Scholar
  • Probir Kumar Ghosh, Sabyasachi Chatterjee, Paramita Bhattacharjee, and Nabarun Bhattacharyya, “Removal of Rancid-Acid Odor of Expeller-Pressed Virgin Coconut Oil by Gamma Irradiation: Evaluation by Sensory and Electronic Nose Technology,” Food and Bioprocess Technology, 2016. View at Publisher · View at Google Scholar
  • Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, and María Alicia Judis, “Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties,” Food and Nutrition Sciences, vol. 07, no. 08, pp. 671–681, 2016. View at Publisher · View at Google Scholar
  • Kelvin Omondi George, John K. Wanyoko, Thomas Kinyanjui, Kelvin O. Moseti, and Francis N. Wachira, “Comparative Assessment of the Fatty Acid Profiles of Crude Oils Extracted from Seeds of Selected Tea (<i> Camellia sinensis </i> L.) Cultivars,” Food and Nutrition Sciences, vol. 07, no. 01, pp. 1–7, 2016. View at Publisher · View at Google Scholar
  • Teresa Chávez-Capilla, Mona Beshai, William Maher, Tamsin Kelly, and Simon Foster, “Bioaccessibility and degradation of naturally occurring arsenic species from food in the human gastrointestinal tract,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
  • Binwei Bi, Hao Yang, Yapeng Fang, Katsuyoshi Nishinari, and Glyn O. Phillips, “Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
  • Nuria Martinez-Saez, Alba Tamargo García, Inés Domínguez Pérez, Miguel Rebollo-Hernanz, Marta Mesías, Francisco J. Morales, María A. Martín-Cabrejas, and M. Dolores del Castillo, “Use of Spent Coffee Grounds as Food Ingredient in Bakery Products,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
  • Christine Loch, Helmut Reusch, Ingrid Ruge, Rolf Godelmann, Tabea Pflaum, Thomas Kuballa, Sandra Schumacher, and Dirk W. Lachenmeier, “Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
  • Micaela Albarracín, Adriana R. Weisstaub, Angela Zuleta, and Silvina R. Drago, “Extruded whole grain diets based on brown, soaked and germinated rice. Effects on cecum health, calcium absorption and bone parameters of growing Wistar rats. Part I,” Food Funct., 2016. View at Publisher · View at Google Scholar
  • Fan Zhu, “Structures, properties, and applications of lotus starches,” Food Hydrocolloids, 2016. View at Publisher · View at Google Scholar
  • Sunan Wang, Shaoping Nie, and Fan Zhu, “Chemical constituents and health effects of sweet potato,” Food Research International, 2016. View at Publisher · View at Google Scholar
  • Maria Eduardo, Ulf Svanberg, and Lilia Ahrné, “Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage,” Food Science & Nutrition, 2016. View at Publisher · View at Google Scholar
  • Micaela Albarracin, Pau Talens, Nuria Martinez-Navarrete, Rolando J. Gonzalez, and Silvina R. Drago, “Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments,” Food Science And Technology International, vol. 22, no. 4, pp. 333–342, 2016. View at Publisher · View at Google Scholar
  • Nurudeen A. Olasupo, Chimezie P. Okorie, and Folarin A. Oguntoyinbo, “The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment,” Frontiers in Microbiology, vol. 7, 2016. View at Publisher · View at Google Scholar
  • Marco Valdez-Flores, Lourdes J. Germán-Báez, Roberto Gutiérrez-Dorado, Sergio Medina-Godoy, Claudia Norzagaray-Valenzuela, Sergio Hernández-Verdugo, Cuauhtémoc Reyes-Moreno, and Angel Valdez-Ortiz, “Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the extrusion cooking process,” Industrial Crops and Products, 2016. View at Publisher · View at Google Scholar
  • Nicola F. Beatty, and Marie K. Walsh, “Influence of thermosonication on Geobacillus stearothermophilus inactivation in skim milk,” International Dairy Journal, 2016. View at Publisher · View at Google Scholar
  • Folarin A. Oguntoyinbo, Gyu-Sung Cho, Bernhard Trierweiler, Jan Kabisch, Niels Rösch, Horst Neve, Wilhelm Bockelmann, Lara Frommherz, Dennis S. Nielsen, Lukasz Krych, and Charles M.A.P. Franz, “Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains,” International Journal of Food Microbiology, 2016. View at Publisher · View at Google Scholar
  • Jossana Pereira de Sousa Guedes, José Alberto da Costa Medeiros, Richard Sidney de Souza e Silva, Janaína Maria Batista de Sousa, Maria Lúcia da Conceição, and Evandro Leite de Souza, “The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices,” International Journal of Food Microbiology, vol. 238, pp. 183–192, 2016. View at Publisher · View at Google Scholar
  • Xingli Liu, Taihua Mu, Hongnan Sun, Miao Zhang, Jingwang Chen, and Maire Laure Fauconnier, “Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars,” International Journal of Food Sciences and Nutrition, pp. 1–12, 2016. View at Publisher · View at Google Scholar
  • Romika Dhiman, Neeraj Aggarwal, Kamal Rai Aneja, and Manpreet Kaur, “ In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices ,” International Journal of Microbiology, vol. 2016, pp. 1–9, 2016. View at Publisher · View at Google Scholar
  • Amitava Pal, Amal Kumar Pari, Arunanshu Sinha, and Prakash C. Dhara, “Prevalence of undernutrition and associated factors: A cross-sectional study among rural adolescents in West Bengal, India,” International Journal of Pediatrics and Adolescent Medicine, 2016. View at Publisher · View at Google Scholar
  • Samuel Ayofemi Olalekan Adeyeye, “Safety Issues in Traditional West African Foods: A Critical Review,” Journal of Culinary Science & Technology, pp. 1–25, 2016. View at Publisher · View at Google Scholar
  • Hamidreza Rassafiani, Mahtab Ghazanfari, Masoumeh Ravanipour, Niloofar Motamed, Maryam Ravanipour, DariushRanjbar Vakilabadi, and Sedigheh Zare, “Evaluation of the knowledge level of health violations in food production, distribution, sales centers and public places and their authorities investigating among the women of Bushehr city,” Journal of Education and Health Promotion, vol. 5, no. 1, pp. 11, 2016. View at Publisher · View at Google Scholar
  • Amira Abdelrasoul, Huu Doan, Ali Lohi, and Chil-Hung Cheng, “The influence of aggregation of latex particles on membrane fouling attachments & ultrafiltration performance in ultrafiltration of latex contaminated water and wastewater,” Journal of Environmental Sciences, 2016. View at Publisher · View at Google Scholar
  • B. N. Dar, Savita Sharma, and Gulzar Ahmad Nayik, “Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks,” Journal of Food Measurement and Characterization, 2016. View at Publisher · View at Google Scholar
  • Sayantani Dutta, and Paramita Bhattacharjee, “Microencapsulation of enzyme-assisted supercritical carbon dioxide extract of small cardamom by spray drying,” Journal of Food Measurement and Characterization, 2016. View at Publisher · View at Google Scholar
  • Khwairakpam C.S. Mangang, Arup J. Das, and Sankar C. Deka, “ Shelf Life Improvement of Rice Beer by Incorporation of Albizia myriophylla Extracts ,” Journal of Food Processing and Preservation, 2016. View at Publisher · View at Google Scholar
  • Bue-Young Imm, Ye Won Heo, Wonwoo Choi, and Byeong Jin Kang, “Relationship Among Freshness, Flavor and Texture Attributes of Fruit Juices,” Journal of Food Processing and Preservation, 2016. View at Publisher · View at Google Scholar
  • Dipika Agrahar-Murugkar, Aiman Zaidi, Nachiket Kotwaliwale, and Chetan Gupta, “Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes,” Journal of Food Quality, 2016. View at Publisher · View at Google Scholar
  • SunHee Kim, Jo-Won Lee, Yena Heo, and BoKyung Moon, “ Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta ,” Journal of Food Science, 2016. View at Publisher · View at Google Scholar
  • Luciana Magdalena Julio, Vanesa Yanet Ixtaina, Mariela Fernández, Rosa Maria Torres Sánchez, Susana María Nolasco, and Mabel Cristina Tomás, “Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products,” Journal of Food Science and Technology, 2016. View at Publisher · View at Google Scholar
  • Yasmine Samy Elkholy, Asmaa Sayed Hegab, Dalia Kadry Ismail, and Reem Mostafa Hassan, “Evaluation of a novel commercial quaternary ammonium compound for eradication of Mycobacteria, HCV and HBV in Egypt,” Journal Of Microbiology, vol. 54, no. 1, pp. 39–43, 2016. View at Publisher · View at Google Scholar
  • Alice Vilela, Berta Gonçalves, Carlos Ribeiro, Ana teresa Fonseca, Sofia Correia, Hortense Fernandes, Sónia Ferreira, Eunice Bacelar, and Ana Paula Silva, “Study of Textural, Chemical, Color and Sensory Properties of Organic Blueberries Harvested in Two Distinct Years: A Chemometric Approach,” Journal of Texture Studies, vol. 47, no. 3, pp. 199–207, 2016. View at Publisher · View at Google Scholar
  • Vanelle Maria Da Silva, Larissa Andrade De Carvalho, Natália Leite De Oliveira, Robledo De Almeida Torres Filho, and Jaime Vilela De Resende, “Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins,” Journal of Texture Studies, vol. 47, no. 3, pp. 208–219, 2016. View at Publisher · View at Google Scholar
  • Ashwath Kumar K, and G. K. Sharma, “Functionality of Different Surfactants on the Rheological and Micro-Structural Characteristics of Multigrain Premix Incorporated Wheat Flour,” Journal of Texture Studies, 2016. View at Publisher · View at Google Scholar
  • Gulzar Ahmad Nayik, B.N. Dar, and Vikas Nanda, “Rheological behavior of high altitude Indian honey varieties as affected by temperature,” Journal of the Saudi Society of Agricultural Sciences, 2016. View at Publisher · View at Google Scholar
  • Noelia Z. Palavecino Prpich, Oscar A. Garro, Mara Romero, María A. Judis, María E. Cayré, and Marcela P. Castro, “Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility,” Meat Science, 2016. View at Publisher · View at Google Scholar
  • Fatemeh Riazi, Fariba Zeynali, Ebrahim Hoseini, Homa Behmadi, and Sobhan Savadkoohi, “Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems,” Meat Science, vol. 121, pp. 350–358, 2016. View at Publisher · View at Google Scholar
  • Rashed Noor, “Microbiological quality of commonly consumed street foods in Bangladesh,” Nutrition & Food Science, vol. 46, no. 1, pp. 130–141, 2016. View at Publisher · View at Google Scholar
  • Daniela Campaniello, Antonio Bevilacqua, Milena Sinigaglia, and Maria Rosaria Corbo, “Using homogenization, sonication and thermo-sonication to inactivate fungi,” PeerJ, vol. 4, pp. e2020, 2016. View at Publisher · View at Google Scholar
  • Francisco E. B. Júnior, Giulianna Echeverria Macedo, Ana Paula Zemolin, Gustavo Felipe da Silva, Litiele Cezar da Cruz, Aline Augusti Boligon, Irwin R. A. de Menezes, Jeferson Luis Franco, and Thaís Posser, “ Oxidant effects and toxicity of Croton campestris in Drosophila melanogaster ,” Pharmaceutical Biology, pp. 1–10, 2016. View at Publisher · View at Google Scholar
  • Recep Vatansever, Ibrahim Koc, Ibrahim Ilker Ozyigit, Ugur Sen, Mehmet Emin Uras, Naser A. Anjum, Eduarda Pereira, and Ertugrul Filiz, “Genome-wide identification and expression analysis of sulfate transporter (SULTR) genes in potato (Solanum tuberosum L.),” Planta, 2016. View at Publisher · View at Google Scholar
  • Ricardo Morales-Rodriguez, Eduardo S. Perez-Cisneros, Jose A. de Los Reyes-Heredia, and Divanery Rodriguez-Gomez, “Evaluation of biorefinery configurations through a dynamic model-based platform: Integrated operation for bioethanol and xylitol co-production from lignocellulose,” Renewable Energy, vol. 89, pp. 135–143, 2016. View at Publisher · View at Google Scholar
  • Carolin Blach, Andrew J. Gravelle, Fernanda Peyronel, Jochen Weiss, Shai Barbut, and Alejandro G. Marangoni, “Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil,” RSC Adv., vol. 6, no. 84, pp. 81151–81163, 2016. View at Publisher · View at Google Scholar
  • Víctor Ruiz-Valdepeñas Montiel, Alessandro Pellicanò, Susana Campuzano, Rebeca Magnolia Torrente-Rodríguez, Ángel Julio Reviejo, Maria Stella Cosio, and José Manuel Pingarrón, “Electrochemical detection of peanuts at trace levels in foods using a magnetoimmunosensor for the allergenic protein Ara h 2,” Sensors and Actuators B: Chemical, 2016. View at Publisher · View at Google Scholar
  • Patrícia Amaral Souza Tette, Letícia Rocha Guidi, Maria Beatriz de Abreu Glória, and Christian Fernandes, “Pesticides in honey: A review on chromatographic analytical methods,” Talanta, vol. 149, pp. 124–141, 2016. View at Publisher · View at Google Scholar
  • M. Yüceer, H. İlyasoğlu, and B. Özçelik, “Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk,” The Journal of Applied Poultry Research, pp. pfw033, 2016. View at Publisher · View at Google Scholar
  • Achala S. Jayasena, Bastian Franke, Johan Rosengren, and Joshua S. Mylne, “A tripartite approach identifies the major sunflower seed albumins,” Theoretical and Applied Genetics, 2016. View at Publisher · View at Google Scholar
  • Rabin Gyawali, and Salam A. Ibrahim, “Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt,” Trends in Food Science & Technology, 2016. View at Publisher · View at Google Scholar
  • Himani Pande, Brijesh Kumar, and V. K. Varshney, “Phenolic Composition and Antioxidant Capacity of Biomass Residue (Leaves) Generated from Bambusa tulda Plantations,” Waste and Biomass Valorization, 2016. View at Publisher · View at Google Scholar
  • Kelvin Omondi George, Kelvin Okong’o Moseti, John Kanyiri Wanyoko, Thomas Kinyanjui, and Francis Nyamu Wachira, “Quantitation of the Total Catechin Content in Oils Extracted from Seeds of Selected Tea (<i>Camellia sinensis</i> (L) O. Kuntze, Theaceae) Clones by RP-HPLC,” American Journal of Plant Sciences, vol. 06, no. 07, pp. 1080–1089, 2015. View at Publisher · View at Google Scholar
  • Nathane Rosa Rodrigues, Jéssica Eduarda dos Santos Batista, Lorena Raspante de Souza, Illana Kemmerich Martins, Giulianna Echeverria Macedo, Litiele Cezar da Cruz, Dennis Guilherme da Costa Silva, Antonio Ivanildo Pinho, Henrique Douglas Melo Coutinho, Gabriel Luz Wallau, Thais Posser, and Jeferson Luis Franco, “Activation of p38MAPK and NRF2 signaling pathways in the toxicity induced by chlorpyrifos in Drosophila melanogaster: Protective effects of Psidium guajava pomífera L. (Myrtaceae) hydroalcoholic extract,” Arabian Journal of Chemistry, 2015. View at Publisher · View at Google Scholar
  • Gulzar Ahmad Nayik, B.N. Dar, and Vikas Nanda, “Physico-chemical, Rheological and Sugar profile of different unifloral honeys from Kashmir valley of India,” Arabian Journal of Chemistry, 2015. View at Publisher · View at Google Scholar
  • Agata Konarska, “ Morphological, anatomical, and ultrastructural changes in Vaccinium corymbosum fruits during ontogeny ,” Botany, pp. 1–14, 2015. View at Publisher · View at Google Scholar
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  • Vincenza Ferraro, Clara Piccirillo, and Manuela E. Pintado, “Cassava (Manihot esculenta Crantz) and Yam (Discorea spp.) Crops and Their Derived Foodstuffs: Safety, Security and Nutritional Value,” Critical Reviews in Food Science and Nutrition, pp. 00–00, 2015. View at Publisher · View at Google Scholar
  • Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson, and Joseph R. Powers, “Thermal Pasteurization of Vegetables: Critical Factors for Process Design and Effects on Quality,” Critical Reviews in Food Science and Nutrition, pp. 00–00, 2015. View at Publisher · View at Google Scholar
  • Sanja Radman, Ivanka Zutic, Sanja Fabek, Jana Sic Zlabur, Bozidar Benko, Nina Toth, and Lepomir Coga, “Influence of nitrogen fertilization on chemical composition of cultivated nettle,” Emirates Journal Of Food And Agriculture, vol. 27, no. 12, pp. 889–896, 2015. View at Publisher · View at Google Scholar
  • Zara Pons, Maria Margalef, Francisca I. Bravo, Anna Arola-Arnal, and Begoña Muguerza, “Acute administration of single oral dose of grape seed polyphenols restores blood pressure in a rat model of metabolic syndrome: role of nitric oxide and prostacyclin,” European Journal of Nutrition, 2015. View at Publisher · View at Google Scholar
  • Jianyong Yi, Ping Wang, Jinfeng Bi, Xuan Liu, Xinye Wu, and Yaoguang Zhong, “Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying,” Food and Bioprocess Technology, 2015. View at Publisher · View at Google Scholar
  • Debabandya Mohapatra, Abhijit Kar, and Saroj Kumar Giri, “Insect Pest Management in Stored Pulses: an Overview,” Food And Bioprocess Technology, vol. 8, no. 2, pp. 239–265, 2015. View at Publisher · View at Google Scholar
  • M. Vázquez, M. Calatayud, C. Jadán Piedra, G.M. Chiocchetti, D. Vélez, and V. Devesa, “Toxic trace elements at gastrointestinal level,” Food and Chemical Toxicology, 2015. View at Publisher · View at Google Scholar
  • Fuguo Xing, Wei Zhang, Jonathan Nimal Selvaraj, and Yang Liu, “DNA degradation in genetically modified rice with Cry1Ab by food processing methods: Implications for the quantification of genetically modified organisms,” Food Chemistry, vol. 174, pp. 132–138, 2015. View at Publisher · View at Google Scholar
  • Sarah Erich, Sandra Schill, Eva Annweiler, Hans-Ulrich Waiblinger, Thomas Kuballa, Dirk W. Lachenmeier, and Yulia B. Monakhova, “Combined chemometric analysis of 1H NMR, 13C NMR and stable isotope data to differentiate organic and conventional milk,” Food Chemistry, 2015. View at Publisher · View at Google Scholar
  • Chioma V. Asiegbu, Sogolo L. Lebelo, and Frederick T. Tabit, “The Food Safety Knowledge And Microbial Hazards Awareness Of Consumers Of Ready-To-Eat Street-Vended Food,” Food Control, 2015. View at Publisher · View at Google Scholar
  • Cai Xixi, Zhao Lina, Wang Shaoyun, and Rao Pingfan, “Fabrication and characterization of the nano-composite of whey protein hydrolysate chelated with calcium,” Food Funct., vol. 6, no. 3, pp. 816–823, 2015. View at Publisher · View at Google Scholar
  • M. Josepa Salvadó, Ester Casanova, Anabel Fernández-Iglesias, Lluis Arola, and Cinta Bladé, “Roles of proanthocyanidin rich extracts in obesity,” Food Funct., vol. 6, no. 4, pp. 1053–1071, 2015. View at Publisher · View at Google Scholar
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  • Raúl E. Cian, Javier Vioque, and Silvina R. Drago, “Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH,” Food Research International, vol. 69, pp. 216–223, 2015. View at Publisher · View at Google Scholar
  • Callistus Bvenura, and Anthony J. Afolayan, “The role of wild vegetables in household food security in South Africa: A review,” Food Research International, 2015. View at Publisher · View at Google Scholar
  • Dang Hai Dang Nguyen, Phuong Lan Tran, Hyun Sook Ha, Jin Sil Lee, Wan Soo Hong, Quang Tri Le, Byung Chul Oh, and Sung Hoon Park, “Presence of beta-amylase in ramie leaf and its anti-staling effect on rice cake,” Food Science And Biotechnology, vol. 24, no. 1, pp. 37–40, 2015. View at Publisher · View at Google Scholar
  • Daiki Murayama, Tomone Kimura, Kazumasa Tsuboi, Daiju Yamada, Dennis Marvin Santiago, Hiroshi Koaze, and Hiroaki Yamauchi, “Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making,” Food Science And Technology Research, vol. 21, no. 3, pp. 285–290, 2015. View at Publisher · View at Google Scholar
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  • Bojan Janković, Milena Marinović-Cincović, and Marija Janković, “Isoconversional kinetic study and accurate determination of life-time properties for thermal and thermo-oxidative degradation processes of aronia melanocarpa,” Innovative Food Science & Emerging Technologies, 2015. View at Publisher · View at Google Scholar
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  • Micaela Albarracin, Rolando Jose Gonzalez, and Silvina Rosa Drago, “Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain,” International Journal Of Food Sciences And Nutrition, vol. 66, no. 2, pp. 210–215, 2015. View at Publisher · View at Google Scholar
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