Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment Gabriel B. AkanniYvette NaudéElna M. Buys Original Paper 13 January 2018 Pages: 1147 - 1158
A viability study of C–O isotope fingerprint for different geographical provenances of Spanish wine vinegars Clemente Ortiz-RomeroRocío Ríos-ReinaRaquel M. Callejón Original Paper 12 January 2018 Pages: 1159 - 1167
Chromatographic fingerprint, antioxidant activity, and colour characteristic of polish goldenrod (Solidago virgaurea L.) honey and flower Izabela Jasicka-MisiakEwa MakowiczNatalia Stanek Original Paper 20 January 2018 Pages: 1169 - 1184
Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles Dimas Rahadian Aji MuhammadArifin Dwi SaputroKoen Dewettinck Original Paper 20 January 2018 Pages: 1185 - 1202
Pilot study on the discrimination of commercial Leptospermum honeys from New Zealand and Australia by HPLC–MS/MS analysis Jana RückriemenThomas Henle Original Paper 19 January 2018 Pages: 1203 - 1209
Proteomic and bioinformatic analysis of proteins on cooking loss in yak longissimus thoracis Huixin ZuoLing HanGuangxing Han Original Paper 15 February 2018 Pages: 1211 - 1223
Square wave voltammetric analysis of polyphenol content and antioxidant capacity of red wines using glassy carbon and disposable carbon nanotubes modified screen-printed electrodes Emad F. NewairPaul A. KilmartinFrançois Garcia Original Paper 10 February 2018 Pages: 1225 - 1237
Comparison of the mechanism of enzymatic browning in frozen white and brown A. bisporus Emilia Bernaś Original Paper 06 February 2018 Pages: 1239 - 1248
Geographical discrimination of pine and fir honeys using multivariate analyses of major and minor honey components identified by 1H NMR and HPLC along with physicochemical data Ioannis K. KarabagiasManos VlasiouAnastasios D. Keramidas Original Paper 03 February 2018 Pages: 1249 - 1259
Effect of pH on malolactic fermentation in southern Italian wines Luciano CinquantaGiovanni De StefanoGianfranco Panfili Original Paper 08 February 2018 Pages: 1261 - 1268
Determination of triterpenoids, carotenoids, chlorophylls, and antioxidant capacity in Allium ursinum L. at different times of harvesting and anatomical parts Sabina LachowiczJan OszmiańskiRafał Wiśniewski Original Paper Open access 10 February 2018 Pages: 1269 - 1280
Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends Arifin Dwi SaputroDavy Van de WalleKoen Dewettinck Original Paper 05 February 2018 Pages: 1281 - 1292
The stability of palm oils during heating in a rancimat M. DamanikM. Murkovic Original Paper 13 March 2018 Pages: 1293 - 1299
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking Nemanja TeslićFrancesca PatrignaniAndrea Versari Original Paper 06 February 2018 Pages: 1301 - 1311
Phytochemical and sensorial characterization of Hyssopus officinalis subsp. aristatus (godr.) Nyman (Lamiaceae) by GC–MS, HPLC–UV–DAD, spectrophotometric assays and e-nose with aid of chemometric techniques Avni HajdariAnnamaria GiorgiBexhet Mustafa Original Paper 06 February 2018 Pages: 1313 - 1327