Research Article

Nutritional value and volatiles of the edible mushroom Leucocalocybe mongolica

X. Wang, H. Bao, T. Bau
Abstract 269 | PDF Downloads 307

Page 679-685

Investigation of the effect of different storage conditions on vitamin content of enriched pasta product

D. Kütük Ayhan, H. Köksel
Abstract 231 | PDF Downloads 238

Page 701-712

Analysis of cracking and breakage in dried pasta: a case study

A. Baiano, A.G. Di Chio, D. Scapola
Abstract 305 | PDF Downloads 1822

Page 713-717

Linseed oil presents different patterns of oxidation in electrospun TA fibrous mats and TA aging assays

J. Jiang, X. Li, M. Du, X. Yang, Y. Guo
Abstract 190 | PDF Downloads 172

Page 737-747

Effect of modified atmosphere packaging on quality and shelf life of baby leaf lettuce

M.Z. Islam, Y.T. Lee, M.A. Mele, I.L. Choi, D.C. Jang, Y.W. Ko, Y.D. Kim, H.M. Kang
Abstract 340 | PDF Downloads 340

Page 749-756

Puffing quality and sensory evaluation of reduced sodium puffed rice

K.K. Dash, S.K. Das
Abstract 328 | PDF Downloads 389

Page 757-768

Extraction of brown dye from Eucalyptus bark and its applications in food storage

S. Naseer, M.S. Afzal, A. Nisa, S. Hussain, M.A. Ahmad, S. Parveen, F. Anjum, M. Riaz
Abstract 254 | PDF Downloads 289

Page 769-780

A sensitive semi-quantitative analysis of patent blue v in drinks with SERS

S. Chen, K.-H. Ouyang, R.-M. Wu, P. Guo, W.-J. Wang, D. Wang
Abstract 196 | PDF Downloads 166

Page 781-788