Hypolipidemic and Hepatoprotective Effects of High-Polydextrose Snack Food on Swiss Albino Mice by Jin Han Yang, Thi Thu Tra Tran, Van Viet Man Le

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Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report by Kasprzyk Iwona, Markowska Joanna, Polak Elżbieta

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Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars by Aliona Ghendov-Mosanu, Sorina Ropciuc, Adriana Dabija, Olesea Saitan, Olga Boestean, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, Georgiana Gabriela Codină

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Editorial: Wheat: from nutrition to cultivation and technology by Bojana Voučko, Elena Bartkiene, Elena Bartkiene, Marianna Rakszegi, João Miguel F. Rocha

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Short-Term Bixin Supplementation of Healthy Subjects Decreases the Susceptibility of LDL to Cu2+-Induced Oxidation Ex Vivo by Lisiane Conte, Sabrina Somacal, Sabrina Marafiga Nichelle, Cristine Rampelotto, Silvino Sasso Robalo, Miguel Roehrs, Tatiana Emanuelli

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Mapping Variability of Mycotoxins in Individual Oat Kernels from Batch Samples: Implications for Sampling and Food Safety by Irene Teixido-Orries, Francisco Molino, Bianca Castro-Criado, Monika Jodkowska, Angel Medina, Sonia Marín, Carol Verheecke-Vaessen

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Validity and reliability of the step test to estimate maximal oxygen consumption in pediatric population by Gerardo Weisstaub, José González, Ignacio Orizola, Juan Borquez, Matías Monsalves-Alvarez, Lydia Lera, Rodrigo Troncoso, Carlos Sepúlveda

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The Influence of Rice Types and Boiling Time on Glycemic Index: An In Vivo Evaluation Using the ISO 2010 Method by Anna Vîrlan, Lidia Coșciug, Dinu Țurcanu, Rodica Siminiuc

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Variation in the Lipid Profile of Pacific Oyster ( Crassostrea gigas ) Cultured in Khanh Hoa Coast, Vietnam, Based on Location and Harvest Period by Minh Van Nguyen, Derrick Kakooza, Anh Phuong Thi Tran, Vy Thao Thi Tran

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Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation by Juliana Vilar, Flavia Monteiro, Luiz Corrêa-Filho, Flávia Gomes, Renata Tonon, Daniela Freitas-Sá, Suely Freitas, Lourdes Cabral

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Effect of fermentation on bioactive compounds and structural properties of wheat bran by Nidhi Tiwari, Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur

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Quality of Cosmetic Argan Oil Extracted by Supercritical Fluid Extraction from Argania spinosa L. by Chouaa Taribak, Lourdes Casas, Casimiro Mantell, Zoubaida Elfadli, Rédouane E. Metni, Enrique J. Martínez de la Ossa

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The Renaissance of Polyamines: New Roles in Crop Yield and Quality Properties in Freshly Fruit by Jenifer Puente-Moreno, Fernando Garrido-Auñón, María E. García-Pastor, Daniel Valero, María Serrano

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Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass by Stellah Byakika, Ivan Muzira Mukisa, Yusuf Byenkya Byaruhanga

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Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh by Md. Shamimuzzaman, Rajib Kanti Roy, Toma Rani Majumder, Nirmal Chandra Barman, Nazia Nawshad Lina, Md. Tarek Hasan, Biplab Kumar Dash

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Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere by Joanna Składanowska-Baryza, Dominik Kmiecik, Magdalena Rudzińska, Annalisa Vissio, Anna Grygier, Agnieszka Ludwiczak, Marek Stanisz

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Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging by Jafarzadeh Shima, Alias AbdKarim, Ariffin Fazilah, Mahmud Shahrom

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Isolation of Prebiotics from Artocarpus integer’s Seed by Joel-Ching-Jue Wong, Siew-Ling Hii, Chen-Chung Koh

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A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE by Rifqi Ahmad Riyanto

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BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID by Bayu Meindrawan, Vega Yoesepa Pamela

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