págs. 244-245
págs. 246-247
págs. 248-259
Costs of Food Safety Investments in the Meat and Poultry Slaughter Industries
Catherine L. Viator, Mary K. Muth, Jenna E. Brophy, Gary Noyes
págs. 260-269
Physiopathology and Management of Gluten‐Induced Celiac Disease
Jitendra Kumar, Manoj Kumar, Rajesh Pandey, Nar Singh Chauhan
págs. 270-277
Evaluation of the Cellular and Animal Models for the Study of Antioxidant Activity: A Review
Huijuan Zhang, Meng Yin, Lianyan Huang, Jing Wang, Lingxiao Gong, Jie Liu, Baoguo Sun
págs. 278-288
Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds
Nerea Sanz‐Pintos, Jara Pérez Jiménez, Alejandro H. Buschmann, José Rodrigo Vergara‐Salinas, José Ricardo Pérez‐Correa, Fulgencio D. Saura Calixto
págs. 289-295
págs. 296-303
págs. 304-313
págs. 314-323
págs. 324-332
págs. 333-340
Doori Park, Jeong Hwan Kim, Young Hun Lee, Ik‐Young Choi, Kyong Cheul Park, Sang Un Park, Zhaochen Wu, Young Rog Yeoung, Nam Il Park
págs. 341-349
Zhongkai Zhou, Jingjing Xu, Yuqian Liu, Demei Meng, Xiaoli Sun, Hong Yi, Yunjing Gao, Guoyu Sun, Padraig Strappe, Chris Blanchard, Rui Yang
págs. 350-357
págs. 358-363
Ruth Hornedo Ortega, M. Antonia Álvarez‐Fernández, Ana Belén Cerezo López, Isidoro García García, Ana María Troncoso González, María del Carmen García Parrilla
págs. 364-372
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β‐Carotene: A Comparison of Low‐Fat and High‐Fat Samples
págs. 373-379
Gabriele Serreli, Alessandra Incani, Angela Atzeri, Alberto Angioni, Marco Campus, Emanuele Cauli, Roberto Zurru, Monica Deiana
págs. 380-385
págs. 386-393
Extraction of Epigallocatechin Gallate and Epicatechin Gallate from Tea Leaves Using β‐Cyclodextrin
Lu Cui, Yuxuan Liu, Ting Liu, Yahong Yuan, Tianli Yue, Rui Cai, Zhouli Wang
págs. 394-400
págs. 401-408
págs. 409-419
Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods
Yoshiki Muramatsu, Ibrahim Greiby, Dharmendra K. Mishra, K. D. Dolan
págs. 420-428
págs. 429-436
págs. 437-444
Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization
Joo Young Kim, Jeongtaek Lim, JaeHwan Lee, Hong-Sik Hwang, Suyong Lee
págs. 445-452
págs. 453-462
págs. 463-470
Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems
Valentina Trinetta, Mark T. Morgan, J. N. Coupland, Umut Yucel
págs. 471-476
Food Safety Crisis Management—A Comparison between Germany and the Netherlands
E.D. van Asselt, H.J. der Fels‐Klerx, O. Breuer, I. Helsloot
págs. 477-483
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