ErratumBook Review Index. International Journal of Food Science and Technology 1998, 33, 573

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International Journal of Food Science and Technology von Ashenafi, M, Busse, M

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Understanding starch digestibility of rice: a study in white rice von Saeva, Kanyarin, Srikaeo, Khongsak, Sopade, Peter A

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Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry von Brennan, Charles Stephen

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Quantitative determination of commercially relevant species in foods by real-time PCR von Laube, Ines, Zagon, Jutta, Broll, Hermann

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Awareness of coeliac disease and the gluten status of 'gluten-free' food obtained on request in catering outlets in Ireland von McIntosh, James, Flanagan, Andrew, Madden, Nora, Mulcahy, Maurice, Dargan, Lawrence, Walker, Michael, Burns, Duncan Thorburn

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Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe von Riyanto, Rifqi Ahmad, Fukusaki, Eiichiro, Putri, Sastia Prama

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The effect of sarcoplasmic protein phosphorylation on glycolysis in postmortem ovine muscle von Chen, Li, Li, Zheng, Li, Xin, Chen, Jing, Everaert, Nadia, Zhang, Dequan

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Seed Technology Research Output: A Scientometric Analysis on SCOPUS Database von Suresh, N, Thanuskodi, S

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Effect of fermentation on content, molecule weight distribution and viscosity of β‐glucans in oat sourdough von Lu, Jun, Shan, Lingke, Xie, Yiting, Min, Fangfang, Gao, Jinyan, Guo, Laichun, Ren, Changzhong, Yuan, Juanli, Gilissen, Luud, Chen, Hongbing

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Modelling of mass transfer during osmotic dehydration of apples von KAYMAK-ERTEKIN, Figen, SULTANOGLU, Mustafa

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Intestinal absorption of small peptides: a review von Shen, Weilin, Matsui, Toshiro

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Bound water: its definition, estimation and characteristics von Caurie, Matthew

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Non‐thermal technologies and its current and future application in the food industry: a review von Zhang, Zhi‐Hong, Wang, Lang‐Hong, Zeng, Xin‐An, Han, Zhong, Brennan, Charles S.

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The Ethics of Labeling Food Safety Risks von Swartz, Haley

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In vitro bioaccessibility of ergocalciferol in nanoemulsion‐based delivery system: the influence of food‐grade emulsifiers with different stabilising mechanisms von Shu, Gaofeng, Khalid, Nauman, Tan, Tai Boon, Zhao, Yiguo, Neves, Marcos A., Kobayashi, Isao, Nakajima, Mitsutoshi

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Effects of lysosomal Fe 2+ on mitochondria apoptosis and muscle tenderness in postmortem Tibetan sheep meat von Wang, Jingyu, Han, Jinhua, Zhao, Ruina, Yu, Qunli, Chen, Cheng, Guo, Zhaobin, Wen, Jingtao, Fan, Guozhong, Shi, Xixiong

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60 Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage von Liu, Dongjie, Liu, Zhen, Lan, Bifeng, Ma, Lukai, Huang, Hua, Xiao, Gengsheng, Wang, Qin, Wang, Feng

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A nano photocatalyst rGO / TiO 2 modified by sol–gel‐irradiation and its degradation of deoxynivalenol in liquid products von Yan, Ruyu, Lin, Guitian, Wu, Qianhui, Su, Shufen, Song, Xianliang, Luo, Shucan, Ye, Shengying, Situ, Wenbei

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Evaluation of in vitro colonisation and immunomodulation of Lactiplantibacillus plantarum L 3 microcapsules after subjected to yoghurt storage von Gao, Jiaxu, Hu, Yingxi, Yan, Shuqin, Qi, Fuling, Li, Xiuliang, Sun, Qingshen

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