págs. 2405-2406
The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review.
Nurhayatie Sajali, Sie Chuong Wong, Ummi Kalthum Hanapi, Suhaili Abu Bakar Jamaluddin, Nor Asmara Tasrip, Mohd Nasir Mohd Desa
págs. 2409-2414
Microsatellite High-Resolution Melting (SSR-HRM) to Track Olive Genotypes: From Field to Olive Oil.
Sónia Gomes, Richard Breia, Teresa Carvalho, Valdemar Carnide, Paula Martins Lopes
págs. 2415-2423
Céline Jouquand, Céline Niquet-Léridon, Philippe Jacolot, Noémie Petit, David Marier, Pascale Gadonna-Widehem
págs. 2424-2431
Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities.
Jianzeng Xin, Zheng Li, Xin Li Ke Zhou, Meng Li, Guixia Li, Weili Rao, Dequan Zhang
págs. 2432-2438
págs. 2439-2447
Xiaohui Zhao, Banmacailang Dong, Pi Li, Wei Wei, Jun Dang, Zenggeng Liu, Yanduo Tao, Hongbing Fan, Yun Shao, Huilan Yue
págs. 2448-2456
págs. 2457-2465
Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds.
Vasiliki Gkarane, Nigel P. Brunton, Sabine M. Harrison, Rufielyn S Gravador, Paul Allen, Noel A Claffey, Michael G Diskin, Alan G Fahey, Linda J Farmer, Aidan P. Moloney, Frank J. Monahan
págs. 2466-2477
págs. 2478-2488
págs. 2489-2499
Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates.
Maria Dian Pratiwi Masli, Bon-Jae Gu, Barbara A. Rasco, G. M. Ganjyal
págs. 2500-2510
págs. 2511-2519
Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil.
Merete B Munk, Daniel M E Munk, Frida Gustavsson, Jens Risbo
págs. 2520-2526
Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics.
Anna Kondratowicz, Grażyna Neunert, Natalia Niezgoda, Joanna Bryś, Aleksander Siger, Magdalena Rudzińska, Grazyna Lewandowicz
págs. 2527-2535
págs. 2536-2543
C. M. Alfaia, Irani M Gouveia, Maria H Fernandes, Maria J Fernandes, Teresa Semedo Lemsaddek, António S Barreto, M.J. Fraqueza
págs. 2544-2549
Effects of Sulfide Flavors on AHL-Mediated Quorum Sensing and Biofilm Formation of Hafnia alvei.
Hou Hongman, Wang Yifang, Zhang Gongliang, Zhu Yaolei, Xu Longquan, Hao Hongshun, Wang Yue, Lu Meishan
págs. 2550-2559
Kennet Mariano Carabante, Ryan Ardoin, Guillermo Scaglia, Fatemeh Malekian, Margarita Khachaturyan, M. E. Janes, Witoon Prinyawiwatkul
págs. 2560-2570
Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts.
Lindsey M Christman, Lisa L Dean, Camilla Bueno Almeida, Jacy R Weissburg
págs. 2571-2577
Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum.
Vera L van Stokkom, Cees de Graaf, Olaf van Kooten, Markus Stieger
págs. 2578-2585
págs. 2586-2592
Responses of Different Cancer Cells to White Tea Aqueous Extract.
Liyue Liu, Bo‐Yan Liu, Jinzhou Li, Shengyang Zhen, Zuyun Ye, Meixia Cheng, Wei Liu
págs. 2593-2601
Iron Fortification of Spiced Vinegar in the Philippines.
Emely C. Lopez, Shashank Gaur, Juan E. Andrade, Nicki J. Engeseth, Christine Nielsen, William G Helferich
págs. 2602-2611
págs. 2612-2621
Protective Effect of Grape Seed Procyanidins against H2 O2 -Induced Oxidative Stress in PC-12 Neuroblastoma Cells: Structure-Activity Relationships.
Lanxin Luo, Ruifang Bai, Yuqing Zhao, Jing Li, Zongmin Wei, Fang Wang, Baoshan Sun
págs. 2622-2628
In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components.
Joaquim Calvo Lerma, Victoria Fornés, Ana Heredia, Ana María Andrés Grau
págs. 2629-2637
Ting Xia, Jiahui Yao, Jing Zhang, Wenhui Duan, Bolin Zhang, Xiaolin Xie, Menglei Xia, Jia Song, Yu Zheng, Min Wang
págs. 2638-2644
Mao-Cheng Sun, Fu-Cheng Zhang, Xue Yin, Bi-Jun Cheng, Changhui Zhao, Yan Wang, Zheng-Zhe Zhang, Hong-Wei Hao, Tie-Hua Zhang, Hai-Qing Ye
págs. 2645-2652
págs. 2653-2661
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