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1
Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.1515/pjfns-2018-0005 , In Press;
53 109
Authors: Luz María Paucar-Menacho, Montserrat Dueñas, Elena Peñas, Juana Frias, Cristina Martínez-Villaluenga
Title: Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Keywords: pseudocereals, amino acids, fatty acids, polyphenols, dry heat puffing


2
Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.2478/pjfns-2018-0001 , In Press;
52 78
Authors: Sofía Guillén, Rosa Oria, María Luisa Salvador
Title: Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents
Keywords: glycemic response, resistant starch, rice, slowly digestible starch


3
Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.1515/pjfns-2018-0007 , In Press;
32 99
Authors: Min Hui Oh, Kyung Young Yoon
Title: Comparison of the Biological Activity of Crude Polysaccharide Fractions Obtained from Cedrela sinensis Using Different Extraction Methods
Keywords: Cedrela sinensis, extraction method, polysaccharides, antioxidant activity, biological activity


4
Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.1515/pjfns-2018-0008 , In Press;
61 86
Authors: Pablo A Sobral, J. Sebastian Henao Ossa, Gonzalo G. Palazolo, Jorge R. Wagner
Title: Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
Keywords: isolated proteins, o/w emulsions, soy-whey, stability, tofu-whey


5
Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.2478/pjfns-2018-0002 , In Press;
35 106
Authors: Marijana Simić, Slađana Žilić, Olivera Šimuruna, Bojana Filipčev, Dubravka Škrobot, Jelena Vančetović
Title: Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
Keywords: anthocyanin-rich popping maize flour, bread, phenolic profile, anthocyanins, antioxidant capacity, physical and sensory properties


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