Jon Volden

Glucosinolates: The Phytochemicals of Nutraceutical Importance

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Algae as nutritional and functional food sources: revisiting our understanding

Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus

A Review on the Dietary Flavonoid Kaempferol

Analysis of industrial contaminants in indoor air: Part 1. Volatile organic compounds, carbonyl compounds, polycyclic aromatic hydrocarbons and polychlorinated biphenyls

Hydroperoxide formation in different lean meats

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Copper Active Sites in Biology

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols

Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Characterization and Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSⁿ

Formaldehyde in the Indoor Environment

Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)

Non-food applications of natural dyes extracted from agro-food residues: A critical review

Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Cultivation, Genetic, Ethnopharmacology, Phytochemistry and Pharmacology of Moringa oleifera Leaves: An Overview

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update

Kinetics of Changes in Glucosinolate Concentrations during Long-Term Cooking of White Cabbage (Brassica oleracea L. ssp. capitata f. alba)

Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

Stability of workroom air volatile organic compounds on solid adsorbents for thermal desorption gas chromatography

Oxidation progress in an emulsion made from metmyoglobin and different triacylglycerols

Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage