Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying Ibtissem Ben HammoudaGloria Márquez-RuizMohamed Bouaziz Original Paper 22 November 2018 Pages: 967 - 976
Antioxidant capacity and sensory impact of coffee added to ground pork Tiffany A. HashimotoFred CaporasoLilian Were Original Paper 22 November 2018 Pages: 977 - 986
Comparison of three DNA marker regions for identification of food relevant crustaceans of the order Decapoda Gesche SpielmannJana DiedrichIngrid Huber Original Paper 23 November 2018 Pages: 987 - 995
Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS Min-Ki LeeHeon-Woong KimJung-Bong Kim Original Paper Open access 23 November 2018 Pages: 997 - 1010
Immunochemical techniques for anabolic androgenic steroid: matrix effects study for food supplements Barbora HolubováPetra MikšátkováLadislav Fukal Original Paper 26 November 2018 Pages: 1011 - 1019
Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil Marcos Flores GarcíaClaudia E. VergaraMaria del Carmen Perez-Camino Original Paper 30 November 2018 Pages: 1021 - 1029
Aging spectral markers of tequila observed by Raman spectroscopy L. I. Espinosa-VegaA. Belio-ManzanoVictor H. Mendez-Garcia Original Paper 01 December 2018 Pages: 1031 - 1036
Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio Alessio CiminiMatteo CibelliMauro Moresi Original Paper 03 December 2018 Pages: 1037 - 1045
Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines Silvia Pérez-MagariñoMarta Bueno-HerreraBelén Ayestarán Original Paper 05 December 2018 Pages: 1047 - 1059
Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance Marcus SchmidtEmanuele ZanniniElke K. Arendt Original Paper 05 December 2018 Pages: 1061 - 1074
Bioactive compounds in sorghum Anna Przybylska-BalcerekJakub FrankowskiKinga Stuper-Szablewska Original Paper 06 December 2018 Pages: 1075 - 1080
Bioactive compound-rich, virtually unknown, edible fruits from the Atlantic Rainforest: changes in antioxidant activity and related bioactive compounds during ripening Mariana Buranelo EgeaAdaucto Bellarmino Pereira-Netto Original Paper 08 December 2018 Pages: 1081 - 1093
Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities Behnoush MaheraniMehdi HarichMonique Lacroix Original Paper 08 December 2018 Pages: 1095 - 1111
Stability and transformations of raspberry (Rubus idaeus L.) ellagitannins in aqueous solutions Michał SójkaMichał JanowskiKatarzyna Grzelak-Błaszczyk Original Paper Open access 18 December 2018 Pages: 1113 - 1122
Content of bioactive compounds in the peach kernels and their antioxidant, anti-hyperglycemic, anti-aging properties Paulina NowickaAneta Wojdyło Original Paper Open access 18 December 2018 Pages: 1123 - 1136
Antibacterial activities of plant-derived compounds and essential oils against Cronobacter strains Anna Berthold-PlutaLidia Stasiak-RóżańskaMonika Garbowska Original Paper Open access 28 December 2018 Pages: 1137 - 1147
Isolation and quantification in food of 6-(2-formyl-5-methylpyrrol-1-yl)-l-norleucine (“rhamnolysine”) and its precursor 3,6-dideoxy-l-mannosone Michael HellwigThomas Henle OriginalPaper 23 January 2019 Pages: 1149 - 1159
