Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics Panpan LiuPengcheng ZhengZhonghua Liu Original Paper 25 June 2020 Pages: 1703 - 1714
A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages Marcelo dos Santos da SilvaAline Medeiros Alves-SantosMadison Willy Silva Cordeiro Original Paper 04 June 2020 Pages: 1715 - 1724
Palynological, physicochemical, biochemical and aroma fingerprints of two rare honey types Ioannis K. KarabagiasMiguel MaiaAnastasia V. Badeka Original Paper 02 June 2020 Pages: 1725 - 1739
Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication G. P. DanezisE. TsiplakouG. Zervas Original Paper 11 June 2020 Pages: 1741 - 1753
Effects of stigmasterol on the thermal stability of soybean oil during heating Ming ChangYing XuXingguo Wang Original Paper 08 June 2020 Pages: 1755 - 1763
Effectiveness of a pomegranate peel extract (PGE) in reducing Listeria monocytogenes in vitro and on fresh-cut pear, apple and melon I. BelgacemL. SchenaM. Abadias Original Paper 10 June 2020 Pages: 1765 - 1772
Production of an antihypertensive peptide from milk by the brown rot fungus Neolentinus lepideus Kenji OkamotoSayo KawamuraToru Nabika Original Paper 08 June 2020 Pages: 1773 - 1782
The effect of storage conditions on the carotenoid and phenolic acid contents of selected apple cultivars Zuzana VondrákováAlena TrávníčkováMilena Cvikrová Original Paper 17 June 2020 Pages: 1783 - 1794
Effectiveness of chitosan as an alternative to sulfites in red wine production Luigi PicarielloAlessandra RinaldiAngelita Gambuti Original Paper 20 June 2020 Pages: 1795 - 1804
Rapid discrimination of Italian Prosecco wines by head-space gas-chromatography basing on the volatile profile as a chemometric fingerprint Tiziana ForleoAlessandro ZappiDora Melucci Original Paper 23 June 2020 Pages: 1805 - 1816
Role of Kazachstania humilis and Saccharomyces cerevisiae in the strain-specific assertiveness of Fructilactobacillus sanfranciscensis strains in rye sourdough Esther RogalskiMatthias A. EhrmannRudi F. Vogel Original Paper 19 June 2020 Pages: 1817 - 1827
Fluorescence fingerprints of Sidr honey in comparison with uni/polyfloral honey samples Hina AliSaranjam KhanBilal Khan Original Paper 17 June 2020 Pages: 1829 - 1837
Technological methods for reducing the content of fructan in rye bread Ewa PejczRadosław SpychajZygmunt Gil Original Paper Open access 23 June 2020 Pages: 1839 - 1846
Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen Muhammed Yüceer Original Paper 21 June 2020 Pages: 1847 - 1856
Chemiluminescence immunoassay approach to quantify Bisphenol S in canned beverage using a NSP-SA-labeled specific monoclonal antibody Fanfan YangLong XuXiaoying Zhang Original Paper 20 June 2020 Pages: 1857 - 1865
Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany Ermes Lo PiccoloMarco LandiDamiano Remorini Original Paper 21 June 2020 Pages: 1867 - 1876
Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy Leily Vahid-DastjerdiSahar JazaeriIman Momken Original Paper 22 June 2020 Pages: 1877 - 1887
The combined impact of sauerkraut with Leuconostoc mesenteroides to enhance immunomodulatory activity in Escherichia coli-infected mice Elok ZubaidahIke SusantiIhab Tewfik Short Communication 27 June 2020 Pages: 1889 - 1893