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

[2] Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

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

[4] Photochemistry of f-element ions

[5] A procedure for removing uranium, thorium, and potassium-40 microimpurities from a liquid organic scintillator based on linear alkylbenzene

[6] 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)

[7] Inorganic Phosphor Materials for Lighting

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

[9] Hexafluoroisopropoxides of divalent and trivalent lanthanides. Structures and luminescence properties

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

[11] New synthesis of trimethylsilyl esters of phosphorus(III) acids

[12] Synthesis of 1,3,3,5,5-Penta[1-(2,2-dimethyl-1,3-dioxolan-4-yl)methoxy]-1-[(1 H -1,2,3-triazol-4-yl)alkoxy]cyclotriphosphazenes

[13] Synthesis and NMR spectroscopy of 1,3,3,5,5-pentaalkoxy-1-chlorocyclotriphosphazenes

[14] Impact of selected baking and vacuum cooling parameters on the quality of toast bread

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

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

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

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

[19] Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks

[20] The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

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

[22] 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

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

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

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

[26] Advanced fractionation process for wine-based products diversification - Journal of Food Science and Technology

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

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

[29] Role of Bi3+ ions on structural, optical, photoluminescence and electrical performance of Cd0.9-xZn0.1BixS QDs - SN Applied Sciences

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

[31] A local positive feedback of the tropical Pacific ocean-atmosphere system on interdecadal timescales - Science Bulletin

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

[33] 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

[34] 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

[35] 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

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

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

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

[39] Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods - Food Analytical Methods

[40] 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

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

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

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

[44] Chemistry in living systems - Nature Chemical Biology