Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat Donatella PeressiniLara TatAlessandro Sensidoni Original Paper 05 September 2018 Pages: 263 - 271
Ham processing: effects of tumbling, cooking and high pressure on proteins Anja RakotondramavoHanitra RabesonaLaurence Pottier Original Paper 07 September 2018 Pages: 273 - 284
Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.) Juan G. Torruco-UcoBetsabé Hernández-SantosJesús Rodríguez-Miranda Original Paper 04 September 2018 Pages: 285 - 292
Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine Tiziana NardiLoretta PaneroAntonella Bosso Original Paper 28 September 2018 Pages: 293 - 307
Anthocyanins enhance yeast’s adsorption of Ochratoxin A during the alcoholic fermentation Francesca CecchiniMassimo MorassutEmilia Garcia-Moruno Original Paper 28 September 2018 Pages: 309 - 314
Checking syrup adulteration of honey using bioluminescent bacteria and chemometrics Dora MelucciAlessandro ZappiStefano Girotti Original Paper 29 September 2018 Pages: 315 - 324
Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy Domingo C. Salazar-GarcíaRicardo MalheiroIsabel Lopéz-Cortés Original Paper 28 September 2018 Pages: 325 - 334
Development of a sensitive and specific qPCR method to detect duck and goose DNA in meat and feathers Małgorzata Natonek-WiśniewskaPiotr KrzyścinMonika Bugno-Poniewierska Original Paper Open access 05 October 2018 Pages: 335 - 342
Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta Meli SosaAlicia CalifanoGabriel Lorenzo Original Paper 29 September 2018 Pages: 343 - 353
Preparation of casein non-phosphopeptide–soybean polypeptide complex, its structure and emulsifying properties’ evaluation Na ZhangQing-qi GuoElena V. Motkina Original Paper 01 October 2018 Pages: 355 - 363
Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves Alam ZebAnisul HaqMichael Murkovic Original Paper 01 October 2018 Pages: 365 - 374
Evaluation of the antimicrobial activity of bacteriocin-like inhibitory substances of enological importance produced by Oenococcus oeni isolated from wine Małgorzata Lasik-KurdyśAnna Sip Original Paper Open access 04 October 2018 Pages: 375 - 382
Relationship between conversion rate of glucosinolates to isothiocyanates/indoles and genotoxicity of individual parts of Brassica vegetables Dominik KołodziejskiAnna PiekarskaAgnieszka Bartoszek Original Paper Open access 01 October 2018 Pages: 383 - 400
Identification of target muscle-proteins using Western blotting and high-resolution mass spectrometry as early quality indicators of nutrient supply practices in rainbow trout (Oncorhynchus mykiss) Tiziana BongiornoGiulia CancianMara Lucia Stecchini Original Paper 19 October 2018 Pages: 401 - 410
Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities Line Lundbaek BarnkobPaul Michael PetersenJette Jakobsen Original Paper 19 October 2018 Pages: 411 - 418
The effect of different substrates on the growth of six cultivated mushroom species and composition of macro and trace elements in their fruiting bodies Marek SiwulskiPiotr RzymskiPrzemysław Niedzielski Original Paper Open access 19 October 2018 Pages: 419 - 431
Cross-reactions between proteins isolated from new narrow-leafed lupine breeding lines and antibodies present in the sera of patients sensitized to soybeans and peanuts Aneta TomczakMagdalena Zielińska-DawidziakEleonora Lampart-Szczapa Original Paper Open access 24 October 2018 Pages: 433 - 441
Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum Christian R. Encina-ZeladaVasco CadavezUrsula Gonzales-Barron Original Paper 17 October 2018 Pages: 443 - 458
The effect of deep pectoral myopathy on the properties of broiler chicken muscles characterised by selected instrumental techniques J. StangierskiJ. Tomaszewska-GrasP. Konieczny Original Paper Open access 10 December 2018 Pages: 459 - 467
Nutraceutical properties and phytochemical characterization of wild Serbian fruits Maja NatićAleksandra PavlovićAdele Papetti Original Paper 31 October 2018 Pages: 469 - 478
Antioxidant and angiotensin-I converting enzyme inhibitory peptides from Hippocampus abdominalis Hyun-Soo KimJun-Geon JeYou-Jin Jeon Original Paper 25 October 2018 Pages: 479 - 487
The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbread Anna Sadowska-Rociek Original Paper Open access 24 October 2018 Pages: 489 - 498
Quantification of the allergen soy (Glycine max) in food using digital droplet PCR (ddPCR) W. MayerM. SchullerR. Hochegger Original Paper 19 November 2018 Pages: 499 - 509
A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation Andrew H. LeeAndrew P. NeilsonAmanda C. Stewart Short Communication 19 October 2018 Pages: 511 - 519