Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge? Beniamino T. Cenci-GogaMusafiri KaramaLuca Grispoldi Review Article 07 January 2020 Pages: 661 - 668
Antimicrobial effect of oxidative technologies in food processing: an overview Anna BaggioMarilena MarinoMichela Maifreni Review Article 18 February 2020 Pages: 669 - 692
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions Izumi SoneHildur I. SveinsdóttirMagnea G. Karlsdóttir Original Paper Open access 13 January 2020 Pages: 693 - 701
Use of insects and pea powder as alternative protein and mineral sources in extruded snacks Purificación García-SegoviaMarta IgualJavier Martínez-Monzó Original Paper 24 January 2020 Pages: 703 - 712
Fruiting bodies of selected edible mushrooms as a potential source of lovastatin Katarzyna KałaAgata Kryczyk-PoprawaBożena Muszyńska Original Paper Open access 25 January 2020 Pages: 713 - 722
An investigation on changes in composition and antioxidant potential of mature and immature summer truffle (Tuber aestivum) Nirali ShahAnne UsvalampiSalem Shamekh Original Paper 27 January 2020 Pages: 723 - 731
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde Martino ForinoLuigi PicarielloAngelita Gambuti Original Paper 27 January 2020 Pages: 733 - 743
Construction of recombinant fusant yeasts for the production of cider with low alcohol and enhanced aroma Zhouli WangKuidong XuZhenpeng Gao Original Paper 30 January 2020 Pages: 745 - 757
Rapid and specific detection of mango (Mangifera indica) in processed food using an isothermal nucleic acid amplification assay Shyang-Chwen SheuPo-Chuan TsouMeng-Shiou Lee Original Paper 01 February 2020 Pages: 759 - 766
Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents J. LonchampM. AkintoyeS. R. Euston Original Paper Open access 01 February 2020 Pages: 767 - 780
Drying process, storage conditions, and time alter the biochemical composition and bioactivity of the anti-greenhouse seaweed Asparagopsis taxiformis A. L. RegalV. AlvesC. Cardoso Original Paper 05 February 2020 Pages: 781 - 793
Anti-proliferation activities of three bioactive components purified by high-speed counter-current chromatography in essential oil from ginger Chen-xu WangLi-xia WangShao-hua Zhao Original Paper 06 February 2020 Pages: 795 - 805
Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii Jian LiuMiao LiuLiang Cai Original Paper 08 February 2020 Pages: 807 - 820
Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC–O analysis Ke TangXin TianYan Xu Original Paper 11 February 2020 Pages: 821 - 832
Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina M. Cecilia CittadiniDarío MartínDamián Maestri Original Paper 17 February 2020 Pages: 833 - 843
The impact of l-lanthionine supplementation on the production of nisin by lactococci Eva FeldekováKateřina SolichováJan Kyselka Short Communication 13 February 2020 Pages: 845 - 851