10 Identification of bacteriocins secreted by the probiotic Lactococcus lactis following microwave-assisted acid hydrolysis (MAAH), amino acid content analysis, and bioinformatics

11 The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

12 Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

13 Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination

14 Active food additive based on encapsulated yerba mate ( Ilex paraguariensis ) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

15 Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

16 Variation in cell membrane integrity and enzyme activity of the button mushroom ( Agaricus bisporus ) during storage and transportation

17 effect of thermal treatment on physicochemical and antioxidant properties of honey

18 assessment of mulberry silkworm pupae and african palm weevil larvae as alternative protein sources in snack fillings

19 polygonum odoratum essential oil inhibits the activity of mushroom derived tyrosinase

20 seniors, and their food handlers and caregivers, need food safety and nutrition education

21 Enhanced chemiluminescence for the oxidation of luminol with m -chloroperoxybenzoic acid catalyzed by microperoxidase 8

22 Luminol, horseradish peroxidase, and glucose oxidase ternary functionalized graphene oxide for ultrasensitive glucose sensing

23 Applications of the luminol chemiluminescent reaction in analytical chemistry

24 Impact of selected baking and vacuum cooling parameters on the quality of toast bread

25 Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil

26 Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

27 Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing

28 α-C(sp3)-H Arylation of Cyclic Carbonyl Compounds

29 Quantification of nitrate content with FT-NIR technique in lettuce (Lactuca sativa L.) variety types: a statistical approach

30 Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks

31 The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

32 Correction to: Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)

33 Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves

34 Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

35 Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)

36 Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil - Journal of Food Science and Technology

37 Advanced fractionation process for wine-based products diversification - Journal of Food Science and Technology

38 Determination of Total Antioxidant Capacity of Rapeseed and Its By-Products by a Novel Cerium Oxide Nanoparticle-Based Spectrophotometric Method - Food Analytical Methods

39 Quantitative urinary proteomics using stable isotope labelling by peptide dimethylation in patients with prostate cancer - Analytical and Bioanalytical Chemistry

40 Impact of selected baking and vacuum cooling parameters on the quality of toast bread - Journal of Food Science and Technology

41 Luminol, horseradish peroxidase, and glucose oxidase ternary functionalized graphene oxide for ultrasensitive glucose sensing - Analytical and Bioanalytical Chemistry

42 Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread - Journal of Food Science and Technology

43 Luminol, horseradish peroxidase, and glucose oxidase ternary functionalized graphene oxide for ultrasensitive glucose sensing - Analytical and Bioanalytical Chemistry

44 The effect of cassava and wheat starches complexation with selected fatty acids on their functional properties - Journal of Food Science and Technology

45 Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review - Journal of Food Science and Technology

46 Fluorescence and UV-VIS Spectroscopy to Determine the Quality Changes of Rapeseed Oil Fortified with New Antioxidant After Storage Under Various Conditions - Food Analytical Methods

47 Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves - Journal of Food Science and Technology

48 Comparison of Two Analytical Methods for Assessing Antioxidant Capacity of Rapeseed and Olive Oils - Journal of the American Oil Chemists' Society

49 The influence of muscle, ageing and thermal treatment method on the quality of cooked beef - Journal of Food Science and Technology

50 Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil - Journal of Food Science and Technology

51 Quantification of nitrate content with FT-NIR technique in lettuce (Lactuca sativa L.) variety types: a statistical approach - Journal of Food Science and Technology

52 Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods - Food Analytical Methods

53 Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars - Journal of Food Science and Technology

54 Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus) - Journal of Food Science and Technology

55 Effect of Hydrothermal Treatment of Rapeseed on Antioxidant Capacity of the Pressed Rapeseed Oil - Journal of the American Oil Chemists' Society

56 Optimization of Ultrasound-Assisted Extraction Procedure to Determine Antioxidant Capacity of Rapeseed Cultivars - Food Analytical Methods

57 Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus - Journal of Food Science and Technology

58 Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs (Journal of Food Science and Technology, (2019), 56, 6, (3126-3135), 10.1007/s13197-018-3552-9)

59 Corrigendum to “Factors determining the integration of nutritional genomics into clinical practice by Registered Dietitians” (Trends in Food Science & Technology (2017) 59 (139–147), (S0924224415301400) (10.1016/j.tifs.2016.11.005))

60 Erratum: Correction (International journal of food sciences and nutrition (2018) 69 6 (647-659))

61 Correction to: Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation (Critical Reviews in Food Science and Nutrition, (2018), (1-19), 10.1080/10408398.2018.1506734)

62 Encouraging Knowledge Transfer in Food Science and Nutrition Education: Suggestions from Cognitive Research

63 Corrigendum to: Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral administered Lactobacillus plantarum (International Journal of Food Sciences and Nutrition, (2019), 70, 1, (53-62), 10.1080/09637486.2018.1471590)

64 Evaluating the Long-Term Impacts of an Applied Interdisciplinary Product Development Curriculum on Food Science, Nutrition, and Packaging Science Undergraduate Students

65 Analysing the use of the Australian Health Star Rating system by level of food processing 09 Engineering 0908 Food Sciences 11 Medical and Health Sciences 1111 Nutrition and Dietetics

66 Conducting Research at the Interface of Food Science and Nutrition

67 Corrigendum to: Effect of lycopene supplementation on cardiovascular parameters and markers of inflammation and oxidation in patients with coronary vascular disease (Food Science & Nutrition, (2018), 6, 6, (1770-1777), 10.1002/fsn3.734)

68 Erratum: Corrigendum (International journal of food sciences and nutrition (2018) 69 5 (628-639))

69 Nutrition and food science

70 Correction: Kaempferol inhibits angiogenesis by suppressing hif-1α and vegfr2 activation via erk/p38 mapk and pi3k/akt/mtor signaling pathways in endothelial cells (Preventive Nutrition and Food Science (2017) 22: 4 (320-326)

71 Corrigendum to “Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture” (LWT - Food Science and Technology (2017) 75C (261–270) (S002364381630562X) (10.1016/j.lwt.2016.08.064))

72 Fuzzy logic and neural network applications in food science and technology

73 The Regulation of Food Science and Technology Professions in Europe

74 editorial: application of nanotechnology in food science and food microbiology

75 list of agricultural and food science papers published in finland in 1995

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