Volume 242, Issue 6

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June 2016

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18 articles in this issue

(Bio)degradable polymers as a potential material for food packaging: studies on the (bio)degradation process of PLA/(R,S)-PHB rigid foils under industrial composting conditions
Marta Musioł
Wanda Sikorska
Joanna Rydz
Review paper 17 December 2015 Pages: 815 - 823
Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine
Antonietta Baiano
Maria Assunta Previtali
Antonio De Gianni
Original Paper 18 November 2015 Pages: 825 - 835
Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria
Yang Chen
Ye Bai
Yong Hu
Original Paper 24 November 2015 Pages: 837 - 847
Development of a fast and sensitive UPLC-MS/MS method for quantitation of dilignols in aged garlic extract
Toshiaki Matsutomo
Timo D. Stark
Thomas Hofmann
Original Paper 20 November 2015 Pages: 849 - 854
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage
Aldo Di Luccia
Patrizio Tremonte
Raffaele Coppola
Original Paper 23 November 2015 Pages: 855 - 867
Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC–MS and partial least squares regression
Fei Yin
Xiaoming Zhang
Eric Karangwa
Original Paper 18 November 2015 Pages: 869 - 880
Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry-cured hams
Astrid Fabbro
Mariangela Bencivenni
Giovanna Lippe
Original Paper 21 November 2015 Pages: 881 - 889
Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk
Cristina Mayayo
Mercedes Montserrat
María D. Pérez
Original Paper 27 November 2015 Pages: 891 - 898
Improved wine yeasts by direct mating and selection under stressful fermentative conditions
Tommaso Bonciani
Lisa Solieri
Paolo Giudici
Original Paper 25 November 2015 Pages: 899 - 910
Separation and purification of angiotensin-I-converting enzyme (ACE) inhibitory peptides from walnuts (Juglans regia L.) meal
Feng-Jun Wang
Xiao-Yan Yin
Jian-Zhong Wang
Original Paper 16 December 2015 Pages: 911 - 918
Diacetyl content reduction in industrial brewer’s yeast through ILV2 disruption and BDH1 expression
Ting-Ting Shi
Xue-Wu Guo
Dong-Guang Xiao
Original Paper 07 December 2015 Pages: 919 - 926
Duplex digital droplet PCR for the determination of non-Basmati rice in Basmati rice (Oryza sativa) on the base of a deletion in the fragrant gene
Thomas B. Bucher
René Köppel
Original Paper 30 November 2015 Pages: 927 - 934
Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil
Peng Dong
Erika Georget
Alexander Mathys
Original Paper 28 November 2015 Pages: 935 - 942
Simultaneous determination of twenty-five polyphenols in multifloral and cactus honeys using solid-phase extraction and high-performance liquid chromatography with photodiode array detection
A. Y. Badjah Hadj Ahmed
Saikh M. Wabaidur
Saad A. AL-Tamrah
Original Paper 30 November 2015 Pages: 943 - 952
A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach
Mahmut Dogan
Duygu Aslan
Meryem Goksel Sarac
Original Paper 03 February 2016 Pages: 953 - 966
Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit (Actinidia deliciosa ‘Hayward’)
Anja C. Lindhorst
Martin Steinhaus
Original Paper 09 December 2015 Pages: 967 - 975
Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry
Petra Slabizki
Charlotte Legrum
Hans-Georg Schmarr
Original Paper 10 December 2015 Pages: 977 - 986
Investigation on secondary metabolite content and antioxidant activity of commercial saffron powder
Eleonora Urbani
Francesca Blasi
Lina Cossignani
Short Communication 15 April 2016 Pages: 987 - 993

Volume 242, Issue 6

(Bio)degradable polymers as a potential material for food packaging: studies on the (bio)degradation process of PLA/(R,S)-PHB rigid foils under industrial composting conditions

Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine

Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria

Development of a fast and sensitive UPLC-MS/MS method for quantitation of dilignols in aged garlic extract

Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage

Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC–MS and partial least squares regression

Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry-cured hams

Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk

Improved wine yeasts by direct mating and selection under stressful fermentative conditions

Separation and purification of angiotensin-I-converting enzyme (ACE) inhibitory peptides from walnuts (Juglans regia L.) meal

Diacetyl content reduction in industrial brewer’s yeast through ILV2 disruption and BDH1 expression

Duplex digital droplet PCR for the determination of non-Basmati rice in Basmati rice (Oryza sativa) on the base of a deletion in the fragrant gene

Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil

Simultaneous determination of twenty-five polyphenols in multifloral and cactus honeys using solid-phase extraction and high-performance liquid chromatography with photodiode array detection

A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach

Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit (Actinidia deliciosa ‘Hayward’)

Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry

Investigation on secondary metabolite content and antioxidant activity of commercial saffron powder

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