Commercial Saccharomyces cerevisiae as a starter culture in “Wanergao”: A traditional fermented food in China
págs. 197-209
Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C
Jaime Zacarías García, Florencia Rey, José Vicente Gil Ponce, Mª Jesús Rodrigo, Lorenzo Zacarías
págs. 210-222
Ibtissem Derriche, Alicja María Nogacka, Nuria Salazar Garzo, Patricia Rúas Madiedo, Miguel Gueimonde, Farid Bensalah, Clara González de los Reyes Gavilán
págs. 223-233
Tacila Rayane Jericó Santos, Paula Ribeiro Buarque Feitosa, Nayjara Carvalho Gualberto, Narendra Narain, Luciana Cristina Lins de Aquino Santana
págs. 234-241
Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties Berat Demir, Nermin Bilgiçli
págs. 242-250
págs. 251-263
págs. 264-275
Treatment of starch films with a glow discharge plasma in air and O2 at low pressure
Zhian Sheikhi, Seyede Marzieh Hosseini, Mohammad Reza Khani, Mehdi Farhoodi, Khadije Abdolmaleki, B. Shokri, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie
págs. 276-285
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