Editorial
Editorial – Novel approaches for improving safety, health benefits and sustainability of grain based foods
Abstract 287 | PDF Downloads 321Page 481
Research Article
Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread
Abstract 387 | PDF Downloads 520Page 483-491
The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)
Abstract 456 | PDF Downloads 595Page 493-500
Occurrence of aflatoxins in wheat flour specified for sangak bread and its reduction through fermentation and baking
Abstract 375 | PDF Downloads 461Page 501-507
Optimisation of aflatoxin B1 reduction in pistachio nuts by kefir grains using statistical experimental methods
Abstract 499 | PDF Downloads 451Page 509-517
Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation
Abstract 464 | PDF Downloads 716Page 555-564
Antioxidant and antibacterial activity of safflower (Carthamus tinctorius L.) extract from four different cultivars
Abstract 985 | PDF Downloads 774Page 565-574
Application of plant hydrosols for decontamination of wheat, lentil and mung bean seeds prior to sprouting
Abstract 493 | PDF Downloads 513Page 575-582
Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread
Abstract 448 | PDF Downloads 476Page 583-591
Effects of processing on the chemical composition of rice
Abstract 449 | PDF Downloads 517Page 597-607
Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties
Abstract 533 | PDF Downloads 527Page 609-615
Quantification of rutin, quercitrin and quercetin in Cosmos caudatus Kunth by reverse phase high performance liquid chromatography
Abstract 527 | PDF Downloads 680Page 617-622
Review Article
Sprouting of soybean: a natural process to produce unique quality food products and additives
Abstract 583 | PDF Downloads 489Page 519-538
Health benefits of fibre, prebiotics and probiotics: a review of intestinal health and related health claims
Abstract 761 | PDF Downloads 642Page 539-553
Perspective: the path to confirming and exploiting potential satiety-enhancing effects of sorghum-based foods for human diets
Abstract 397 | PDF Downloads 393Page 593-596