Volatile compound profile conferred to tequila beverage by maturation in recycled and regenerated white oak barrels from Quercus alba Osvaldo Aguilar-MéndezJosé Arnoldo López-ÁlvarezJesús Campos-García Original Paper 06 June 2017 Pages: 2073 - 2082
Investigating the antioxidant and antimicrobial activities of different vinegars Sena BakirDilara DeveciogluEsra Capanoglu Original Paper 24 May 2017 Pages: 2083 - 2094
Immunoreactivity changes during lupin seed storage proteins digestion Jaroslaw CzubinskiMagdalena MontowskaEleonora Lampart-Szczapa Original Paper Open access 29 May 2017 Pages: 2095 - 2103
Development of sensitive and specific real-time PCR systems for the detection of crustaceans in food Dietrich MädeDiane Rohmberger Original Paper 26 May 2017 Pages: 2105 - 2113
Use of almond shell as food ingredient Imen KacemNuria Martinez-SaezMaria Dolores del Castillo Original Paper 27 May 2017 Pages: 2115 - 2126
Isolation of two lactobacilli, producers of two new bacteriocin-like substances (BLS) for potential food-preservative use Immacolata AnacarsoLuca GigliPatrizia Messi Original Paper 26 May 2017 Pages: 2127 - 2134
Study of physiologically active components in different parts of fruiting bodies of varieties of Agaricus bisporus (white mushroom) Bożena MuszyńskaJoanna PiotrowskaWłodzimierz Opoka Original Paper Open access 27 May 2017 Pages: 2135 - 2145
Screening and analysis of edible seaweeds in the ability to adsorb Shiga toxin Hoida Ali BadrKeiko TakahashiKaori Kanemaru Original Paper 24 May 2017 Pages: 2147 - 2153
Identification and antimicrobial activity of the sesquiterpene lactone mixture extracted from Smallanthus sonchifolius dried leaves Eriel Forville de AndradeDanielle CarpinéMaria Lucia Masson Original Paper 30 May 2017 Pages: 2155 - 2161
Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region Małgorzata Lasik-KurdyśMałgorzata GumiennaJacek Nowak Original Paper Open access 30 May 2017 Pages: 2163 - 2173
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality Juan Manuel Del FresnoAntonio MorataJosé Antonio Suárez-Lepe Original Paper 05 June 2017 Pages: 2175 - 2185
Bio-enriched Pleurotus mushrooms for deficiency control and improved antioxidative protection of human platelets? Barbara PoniedziałekMirosław MleczekPiotr Rzymski Original Paper Open access 27 May 2017 Pages: 2187 - 2198
The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine Sabina LachowiczAneta WojdyłoJan Oszmiański Original Paper 30 May 2017 Pages: 2199 - 2209
Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity J. VallsS. AgnoletMichael Oberhuber Original Paper 03 July 2017 Pages: 2211 - 2224
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness Silvia TappiPietro RocculiMarco Dalla Rosa Original Paper 17 June 2017 Pages: 2225 - 2233
Chemometrics analysis on the content of fatty acid compositions in different walnut (Juglans regia L.) varieties Qun LiRong YinZe-min Duan Original Paper 30 June 2017 Pages: 2235 - 2242
The influence of non-starch polysaccharide on thermodynamic properties of starches from facultative wheat varieties Justyna Rosicka-KaczmarekMariola TkaczykEwa Nebesny Original Paper Open access 20 June 2017 Pages: 2243 - 2253
Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile Sara SaviniMonica Rosa LoizzoEmanuele Boselli Original Paper 19 June 2017 Pages: 2255 - 2263
Quantitative analysis of BPO additive in flour via Raman hyperspectral imaging technology Xiaobin WangWenqian HuangGuiyan Yang Original Paper 16 June 2017 Pages: 2265 - 2273
