Editorial
Editorial – Novel approaches for improving safety, health benefits and sustainability of grain based foods
Abstract 113 | PDF Downloads 82Page 481
Research Article
Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread
Abstract 172 | PDF Downloads 158Page 483-491
The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)
Abstract 201 | PDF Downloads 203Page 493-500
Occurrence of aflatoxins in wheat flour specified for sangak bread and its reduction through fermentation and baking
Abstract 172 | PDF Downloads 129Page 501-507
Optimisation of aflatoxin B1 reduction in pistachio nuts by kefir grains using statistical experimental methods
Abstract 194 | PDF Downloads 120Page 509-517
Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation
Abstract 209 | PDF Downloads 300Page 555-564
Antioxidant and antibacterial activity of safflower (Carthamus tinctorius L.) extract from four different cultivars
Abstract 390 | PDF Downloads 310Page 565-574
Application of plant hydrosols for decontamination of wheat, lentil and mung bean seeds prior to sprouting
Abstract 175 | PDF Downloads 152Page 575-582
Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread
Abstract 195 | PDF Downloads 130Page 583-591
Effects of processing on the chemical composition of rice
Abstract 149 | PDF Downloads 125Page 597-607
Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties
Abstract 200 | PDF Downloads 149Page 609-615
Quantification of rutin, quercitrin and quercetin in Cosmos caudatus Kunth by reverse phase high performance liquid chromatography
Abstract 260 | PDF Downloads 255Page 617-622
Review Article
Sprouting of soybean: a natural process to produce unique quality food products and additives
Abstract 190 | PDF Downloads 137Page 519-538
Health benefits of fibre, prebiotics and probiotics: a review of intestinal health and related health claims
Abstract 465 | PDF Downloads 303Page 539-553
Perspective: the path to confirming and exploiting potential satiety-enhancing effects of sorghum-based foods for human diets
Abstract 161 | PDF Downloads 82Page 593-596