Fish meal freshness detection by GBDT based on a portable electronic nose system and HS-SPME–GC–MS Pei LiJie GengZhiyou Niu Original Paper 20 April 2020 Pages: 1129 - 1140
Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants Jelena Topić BožičNatka ĆurkoBranka Mozetič Vodopivec Original Paper 03 April 2020 Pages: 1141 - 1152
Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain) P. M. Izquierdo-CañasM. A. González ViñasE. Sánchez-Palomo Original Paper 28 March 2020 Pages: 1153 - 1165
Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines A. M. MislataM. PuxeuR. Ferrer-Gallego Original Paper 26 March 2020 Pages: 1167 - 1181
Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation Ying LiuJinwei LiYuanfa Liu Original Paper 15 April 2020 Pages: 1183 - 1192
Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques Nattane Luíza da CostaJoao Paulo Bianchi XimenezRommel Barbosa Original Paper 31 March 2020 Pages: 1193 - 1205
Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours Ecem Evrim ÇelikVural Gökmen Original Paper 24 March 2020 Pages: 1207 - 1218
Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages Georg KrebsThomas BeckerMartina Gastl Original Paper Open access 01 April 2020 Pages: 1219 - 1229
Antimicrobial activity of goat’s milk fermented by single strain of kefir grain microflora Agata BiadałaTomasz SzablewskiRenata Cegielska-Radziejewska Original Paper Open access 25 March 2020 Pages: 1231 - 1239
Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods Jitka KlikarováLenka ČeslováFrancesco Cacciola Original Paper 08 April 2020 Pages: 1241 - 1249
Evaluation of the content and bioaccessibility of selected metals from barley grass Sylwia ParzychPiotr KwiatkowskiLena Ruzik Original Paper Open access 31 March 2020 Pages: 1251 - 1257
Phytochemical analysis of two main varieties of persimmon and kiwifruit and their antioxidative and quenching capacities Young Mo KimYong Seo ParkShela Gorinstein Original Paper 01 April 2020 Pages: 1259 - 1268
Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions D. ReitermayerT. A. KafkaR. F. Vogel Original Paper 13 April 2020 Pages: 1269 - 1281
Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression Na WangZhemin ZhouShuang Chen Original Paper 09 April 2020 Pages: 1283 - 1296
Release of adsorbed ferulic acid in simulated gastrointestinal conditions Gonçalo N. MartinsVítor SpínolaPaula C. Castilho Original Paper 09 April 2020 Pages: 1297 - 1306
Possible complementary packaging label in honey based on the correlations of antioxidant activity, total phenolic content, and effective acidity, in light of the F.O.P. index using mathematical modelling Ioannis K. KarabagiasVassilios K. KarabagiasAnastasia V. Badeka Original Paper 08 April 2020 Pages: 1307 - 1316
An alternative strategy to detect bacterial contamination in milk and water: a newly designed electrochemical biosensor Ş. Maral ÖzcanN. Cenk SesalAtıf Koca Original Paper 18 April 2020 Pages: 1317 - 1324
Influence of organic cultivation and sampling year on quality indexes of sweet pepper during 3 years of production Roberto Lo ScalzoGabriele CampanelliGiulia Bianchi Original Paper 23 April 2020 Pages: 1325 - 1339
