Journal of Raw Materials to Processed Foods

Articles

• The Aroma and Aroma-Active Constituents of Mastic Gum (Pistacia lentiscus): A Brief Review

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  Ozlem Kilic Buyukkurt, Gamze Guclu, Onur Sevindik

  49-57

  • The Aroma and Aroma-Active Constituents of Mastic Gum (Pistacia lentiscus): A Mini Review

• Traditional Fermented Foods and Beverages as Sources of Flavor Innovation: Current Trends and Consumer Perspectives

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  Mehmet Turan Ayseli

  13-39

  • Traditional Fermented Foods and Beverages as Sources of Flavor Innovation: Current Trends and Consumer Perspectives

• Grind Particle Size Modulates Pyrazine Profile, Bioactive Content, and Sensory Quality of Filter Coffee

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  Gamze Guclu, Zeynep Yaren Pehlivan, Onur Sevindik, Ozlem Kilic Buyukkurt

  57-71

  • Grind Particle Size Modulates Pyrazine Profile, Bioactive Content, and Sensory Quality of Filter Coffee

• Effects of hot-air and infrared drying methods on drying performance and quality parameters of pumpkin (Cucurbita moschata Duch.) cubes

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  Claudia Ramírez-Alfonso, Eduardo García-Noa, Jorge Pino, José L. Rodríguez

  40-48

  • Effects of hot-air and infrared drying methods on drying performance and quality parameters of pumpkin (Cucurbita moschata Duch.) cubes

• Enhancing Nutritional and Antioxidant Properties of Breadsticks through germinated and Non-germinated Cowpea flours

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  Abeera Moin, Dure Shahwar Sattar, Angelo Maria GIUFFRÈ

  1-12

  • Enhancing Nutritional and Antioxidant Properties of Breadsticks through germinated and Non-germinated Cowpea flours