págs. 933-933
págs. 934-935
Solid Self‐Emulsifying Delivery System (S‐SEDS) of Dihydromyricetin: A New Way for Preparing Functional Food.
Dantong Wang, Yudi Ma, Qiang Wang, Juan Huang, Rui Sun, Qiang Xia
págs. 936-945
Gene Expression Profiling in Short-Term Imbibition of Wheat: Tools for Dissecting of Pasting Properties of Imbibed Wheat Seeds.
págs. 946-953
Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize.
Fernanda Fernandez-Aulis, Liliana Hernandez-Vazquez, Guillermo Aguilar-Osorio, Daniel Arrieta Baez, Arturo Navarro-Ocana
págs. 954-962
Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization.
Romina Bodoira, Alexis Velez, Laura Rovetto, Pablo D. Ribotta, Damián M. Maestri, Marcela Martínez
págs. 963-970
págs. 971-979
Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes.
María Eugenia Hidalgo, Juliana Bordino, Giuliana Acciarri, Juan Manuel Fernández, Sergio Rozycki, Patricia Hilda Risso
págs. 980-989
Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro.
Aline Alves Migliorini, Camila Sztoltz Piroski, Taiana Gomes Daniel, Thiago Mendanha Cruz, Graziela Bragueto Escher, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Mariza Boscacci Marques, Daniel Granato, Neiva Deliberali Rosso
págs. 990-1001
Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling.
Na Sun, Jin‐Jin Chen, Zhijie Bao, Di Wang, Baihui An, Songyi Lin
págs. 1002-1011
Neuromodulatory Activity of Dietary Phenolics Derived from Corchorus olitorius L.
Reham Wagdy, Reham M Abdelkader, Ahmed H El-Khatib, Michael W. Linscheid, Nabila Hamdi, Heba Handoussa
págs. 1012-1022
Jia-Run Han, Yue Tang, De-Yang Li, Wen-Hui Shang, Jia-Nan Yan, Yi-Nan Du, Hai-Tao Wu, Bei-Wei Zhu, Youling L. Xiong
págs. 1023-1034
págs. 1035-1044
págs. 1045-1053
The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat.
Jichao Huang, Liang Zhao, Jing Yang, Baohua Zhang, Xinglian Xu, Kenjie Chen, Ming Huang
págs. 1054-1059
Antioxidant Activity In Vitro of N-(1-deoxy-α-d-xylulos-1-yl)-Phenylalanine: Comparison Among Maillard Reaction Intermediate, End-Products and Xylose-Phenylalanine.
págs. 1060-1067
págs. 1068-1077
págs. 1078-1086
Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
págs. 1087-1093
Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils.
Jinfeng Peng, Vincenzo Calabrese, Julia Geurtz, Krassimir P Velikov, Paul Venema, Erik van der Linden
págs. 1094-1103
págs. 1104-1112
High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions.
Ruren Li, Qing He, Liangyan Rong, Yanting Lin, Na Jia, Junhua Shao, Dengyong Liu
págs. 1113-1121
págs. 1122-1128
págs. 1129-1137
Jingbo Zhang, Jing Hu, Shuai Wang, Xinping Lin, Huipeng Liang, Shengjie Li, Chenxu Yu, Xiuping Dong, Chaofan Ji
págs. 1138-1144
págs. 1145-1150
Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.
Jesús Santana-Gálvez, Arlette Santacruz, Luis Cisneros-Zevallos, Daniel A. Jacobo-Velázquez
págs. 1151-1161
págs. 1162-1169
págs. 1170-1179
págs. 1180-1187
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