Gluten hypersensitivities and their impact on the production of gluten-free beer Małgorzata GumiennaBarbara Górna Review Article Open access 06 August 2020 Pages: 2147 - 2160
On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview João M. RochaAlexandra Guerra Review Article 06 August 2020 Pages: 2161 - 2174
Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead Ana Cláudia Alencar LopesRayssa CostaWhasley Ferreira Duarte Original Paper 10 July 2020 Pages: 2175 - 2185
Effect of sweeteners and storage on compositional and sensory properties of blackberry jams Csilla BenedekZsanett BodorLászló Abrankó Original Paper Open access 19 July 2020 Pages: 2187 - 2204
Physical, chemical and pasting features of maize Italian inbred lines Michela AlfieriAndrea BrescianiRita Redaelli Original Paper 14 July 2020 Pages: 2205 - 2214
Cold atmospheric pressure plasma decontamination of allspice berries and effect on qualitative characteristics Veronika MedveckáSilvia MošovskáAnna Zahoranová Original Paper 12 July 2020 Pages: 2215 - 2223
Identification of ACE inhibitory peptides from red alga Mazzaella japonica Yuya KumagaiYumi KitadeHideki Kishimura Original Paper 21 July 2020 Pages: 2225 - 2231
Physico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics Ioannis K. KarabagiasDionysia SykaliaAnastasia V. Badeka Original Paper 15 July 2020 Pages: 2233 - 2248
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach Fatma BoukidAgoura DiantomElena Vittadini Original Paper 26 July 2020 Pages: 2249 - 2257
Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food Yuekun WuLu DongShuo Wang Original Paper 26 July 2020 Pages: 2259 - 2270
Industrial multi-fruits juices by-products: total antioxidant capacity and phenolics profile by LC–MS/MS to ascertain their reuse potential Mariana A. AndradeLucíllia Rabelo de Oliveira TorresRaquel Sendón Original Paper 27 July 2020 Pages: 2271 - 2282
Brewing potential of the wild yeast species Saccharomyces paradoxus Jarkko NikulinVirve VidgrenBrian Gibson Original Paper Open access 02 August 2020 Pages: 2283 - 2297
Determination of the oenological properties of yeast strains isolated from spontaneously fermented grape musts obtained from cool climate grape varieties Monika Cioch-SkonecznyPaweł SatoraAneta Pater Original Paper Open access 25 July 2020 Pages: 2299 - 2307
Do consumers perceive the flavors announced on food packages? Thais Estevão dos SantosAmanda MenescalLauro Melo Original Paper 29 July 2020 Pages: 2309 - 2322
Chemical profile of terpene glycosides from Meili grape detected by GC–MS and UPLC–Q-TOF-MS Xing-jie WangHong-cong SongYong-sheng Tao Original Paper 24 July 2020 Pages: 2323 - 2333
Coffee capsules: implications in antioxidant activity, bioactive compounds, and aluminum content Luis Isac-TorrenteBeatriz Fernandez-GomezMarta Miguel Original Paper 31 July 2020 Pages: 2335 - 2347
Characterization of an exocellular ethanol-tolerant β-glucosidase from Quambalaria cyanescens isolates from unripened grapes J. J. MateoL. Andreu Original Paper 27 July 2020 Pages: 2349 - 2357
Sensory acceptability of winery by-products as seasonings for salt replacement Diego TaladridLaura LagunaBegoña Bartolomé Original Paper 09 August 2020 Pages: 2359 - 2369
Correction to: Mechanism analysis of combined acid-and-ethanol shock on Oenococcus oeni using RNA-Seq Hongyu ZhaoLongxiang LiuHua Wang Correction 13 August 2020 Pages: 2371 - 2371