Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review Julia Szutowska Review Article 01 January 2020 Pages: 357 - 372
Immuno- and nucleic acid-based current technique for Salmonella detection in food Longzhen LinQianwang ZhengLiqiong Guo Review Article 02 January 2020 Pages: 373 - 395
Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase Noemi BaldinoIlaria CarnevaleDomenico Gabriele Original Paper 28 November 2019 Pages: 397 - 408
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product Francesco SirtoriCorrado DimauroCarolina Pugliese Original Paper Open access 28 November 2019 Pages: 409 - 424
Phthalate ester migration into food: effect of packaging material and time Ali Can AlpPinar Yerlikaya Original Paper 29 November 2019 Pages: 425 - 435
Phytochemical analysis by liquid chromatography of ten old apple varieties grown in Austria and their antioxidative activity Jan OszmiańskiSabina LachowiczHannes Gamsjäger Original Paper 02 December 2019 Pages: 437 - 448
Profiling of the bioactive components of safflower seeds and seed oil: cultivated (Carthamus tinctorius L.) vs. wild (Carthamus oxyacantha M. Bieb.) Suryakant ChakradhariIngus PerkonsPaweł Górnaś Original Paper 05 December 2019 Pages: 449 - 459
Effect of exopolysaccharides produced by Lactobacillus sanfranciscensis on the processing properties of wheat doughs Michael SeitterMarkus FleigChristian Hertel Original Paper 07 December 2019 Pages: 461 - 469
Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages Jonas HilbigKatrin HartliebMonika Gibis Original Paper 12 December 2019 Pages: 471 - 484
Characterization of phenolic compounds using UPLC–HRMS and HPLC–DAD and anti-cholinesterase and anti-oxidant activities of Trifolium repens L. leaves Sultan AhmadAlam ZebMichael Murkovic Original Paper 12 December 2019 Pages: 485 - 496
Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood Engela StadlerHans-Georg SchmarrUlrich Fischer Original Paper 16 December 2019 Pages: 497 - 511
Rennet type and microbial transglutaminase in cheese: effect on sensory properties Belén García-GómezLourdes Vázquez-OdérizManuel Vázquez Original Paper 21 December 2019 Pages: 513 - 526
Identification of rice flour types with near-infrared spectroscopy associated with PLS-DA and SVM methods Pedro Sousa SampaioAna CastanhoCarla Brites Original Paper 21 December 2019 Pages: 527 - 537
High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids Rogelio Sánchez-VegaTeresa Garde-CerdánOlga Martín-Belloso Original Paper 02 January 2020 Pages: 539 - 548
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano Bruno TestaSilvia Jane LombardiRaffaele Coppola Original Paper 02 January 2020 Pages: 549 - 561
Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation Ping LiTong LiDong-guang Xiao Original Paper 06 January 2020 Pages: 563 - 572
Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles M. SýkoraE. VítováH. H. Jeleń Original Paper Open access 09 January 2020 Pages: 573 - 580
Identification and absolute quantification of animal blood products by peptide markers using an UPLC–MS/MS method Yingying ZhangShouwei WangYingying Li Original Paper 10 January 2020 Pages: 581 - 589
Significance of FRAP, DPPH, and CUPRAC assays for antioxidant activity determination in apple fruit extracts Shruti SethiAlka JoshiPushpendra Kumar Original Paper 10 January 2020 Pages: 591 - 598
Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene Hanna SalminenAnna-Sophie StüblerJochen Weiss Original Paper Open access 18 January 2020 Pages: 599 - 608
Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine T. FausterC. PhilippH. Jaeger Original Paper Open access 20 January 2020 Pages: 609 - 620
Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation Panagiotis ChanosMalou C. WarnckeChristian Hertel Original Paper Open access 20 January 2020 Pages: 621 - 630
Establishment and application of a loop-mediated isothermal amplification method with double-stranded displacement probes to quantify the genetically modified rice M12 event Tingting DengWensheng HuangYing Chen Original Paper 22 January 2020 Pages: 631 - 641
Wild Harenna coffee: flavour profiling from the bean to the cup Roberta AscrizziGuido Flamini Original Paper 24 January 2020 Pages: 643 - 660