Volume 246, Issue 1

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January 2020

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22 articles in this issue

Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings
Buket Sahin
Peter Schieberle
Original Paper 02 November 2019 Pages: 1 - 11
The influence of weather conditions on bioactive compound content in sorghum grain
Anna Przybylska-Balcerek
Jakub Frankowski
Kinga Stuper-Szablewska
Original Paper Open access 05 November 2019 Pages: 13 - 22
Sensory and textural characterization of composite wheat–cassava bread as a function of lipase dose and storage time
Luca Serventi
Leif H. Skibsted
Ulla Kidmose
Original Paper 06 November 2019 Pages: 23 - 32
The content of polyphenols in coffee beans as roasting, origin and storage effect
Katarzyna Król
Magdalena Gantner
Ewelina Hallmann
Original Paper Open access 06 November 2019 Pages: 33 - 39
Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition
Despina Karimali
Ioanna Kosma
Anastasia Badeka
Original Paper 12 November 2019 Pages: 41 - 53
Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC–MS analysis
Ke Tang
Jianning Hu
Ji-Ming Li
Original Paper 13 November 2019 Pages: 55 - 67
Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
J. Lonchamp
M. Akintoye
S. R. Euston
Original Paper Open access 13 November 2019 Pages: 69 - 80
Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts
Nesrin Merve Çelebi Uzkuç
Burcu Şişli
Ayşegül Kırca Toklucu
Original Paper 13 November 2019 Pages: 81 - 92
Differences in the immunoreactivity of milk from local farms and from points of purchase
Aneta Tomczak
Magdalena Zielińska-Dawidziak
Dorota Piasecka-Kwiatkowska
Original Paper 13 November 2019 Pages: 93 - 101
Allergenicity of tropomyosin of shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) is higher than that of fish (Larimichthys crocea) via in vitro and in vivo assessment
Lili Xu
Lirui Sun
Zhenxing Li
Original Paper 13 November 2019 Pages: 103 - 112
Isolation and characterization of zinc-binding peptides from mung bean protein hydrolysates
Tianxin Fu
Shu Zhang
Changyuan Wang
Original Paper 14 November 2019 Pages: 113 - 124
Feasibility of a coarse conching process for dark chocolate
Siegfried Bolenz
Michael Langer
Original Paper 14 November 2019 Pages: 125 - 138
Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese
Elham Nasiri
Javad Hesari
Monika Pischetsrieder
Original Paper 15 November 2019 Pages: 139 - 148
Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines
Luis A. Berrueta
Zuriñe Rasines-Perea
Blanca Gallo
Original Paper 15 November 2019 Pages: 149 - 165
Effect of light intensity and water availability on plant growth, essential oil production and composition in Rosmarinus officinalis L.
Antonio Raffo
Eric Mozzanini
Claudio Cervelli
Original Paper 16 November 2019 Pages: 167 - 177
Evaluating in vitro dipeptidyl peptidase IV inhibition by peptides from common carp (Cyprinus carpio) roe in cell culture models
Changyu Zhang
Song Gao
Yongkang Luo
Original Paper 16 November 2019 Pages: 179 - 191
Identification and quantification of meat product ingredients by whole-genome metagenomics (All-Food-Seq)
Sören Lukas Hellmann
Fabian Ripp
Thomas Hankeln
Original Paper 16 November 2019 Pages: 193 - 200
Metabonomics study of fresh bruises on an apple using the gas chromatography–mass spectrometry (GC–MS) method
Siyu Chen
Wenhao Qin
Zuojun Tan
Original Paper 20 November 2019 Pages: 201 - 212
Metabolomics methods to analyze full spectrum of amino acids in different domains of bovine colostrum and mature milk
Mohan Li
Weixuan Li
Mei Yang
Original Paper 21 November 2019 Pages: 213 - 224
New triploids late-maturing mandarins as a rich source of antioxidant compounds
Sawsen Sdiri
José Cuenca
Almudena Bermejo
Original Paper 26 November 2019 Pages: 225 - 237
Rapid quantitative determination of chlorpyrifos pesticide residues in tomatoes by surface-enhanced Raman spectroscopy
Pei Ma
Luyao Wang
Hui Chen
Original Paper 26 November 2019 Pages: 239 - 251
Quantification of Maillard reaction products in animal feed
Thomas Hofmann
Anne Christin Engling
Thomas Henle
Short Communication Open access 16 November 2019 Pages: 253 - 256

Volume 246, Issue 1

Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings

The influence of weather conditions on bioactive compound content in sorghum grain

Sensory and textural characterization of composite wheat–cassava bread as a function of lipase dose and storage time

The content of polyphenols in coffee beans as roasting, origin and storage effect

Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition

Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC–MS analysis

Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

Differences in the immunoreactivity of milk from local farms and from points of purchase

Allergenicity of tropomyosin of shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) is higher than that of fish (Larimichthys crocea) via in vitro and in vivo assessment

Isolation and characterization of zinc-binding peptides from mung bean protein hydrolysates

Feasibility of a coarse conching process for dark chocolate

Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese

Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines

Effect of light intensity and water availability on plant growth, essential oil production and composition in Rosmarinus officinalis L.

Evaluating in vitro dipeptidyl peptidase IV inhibition by peptides from common carp (Cyprinus carpio) roe in cell culture models

Identification and quantification of meat product ingredients by whole-genome metagenomics (All-Food-Seq)

Metabonomics study of fresh bruises on an apple using the gas chromatography–mass spectrometry (GC–MS) method

Metabolomics methods to analyze full spectrum of amino acids in different domains of bovine colostrum and mature milk

New triploids late-maturing mandarins as a rich source of antioxidant compounds

Rapid quantitative determination of chlorpyrifos pesticide residues in tomatoes by surface-enhanced Raman spectroscopy

Quantification of Maillard reaction products in animal feed

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