Coffee beyond the cup: analytical techniques used in chemical composition research—a review Hemerson D. dos SantosElisangela F. Boffo Review Article 02 March 2021 Pages: 749 - 775
Identification of key aromas of Chinese muskmelon and study of their formation mechanisms Zuobing XiaoYongheng XieJiancai Zhu Original Paper 07 March 2021 Pages: 777 - 795
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions Işıl Gürsul AktağVural Gökmen Original Paper 04 February 2021 Pages: 797 - 805
Effect of boiling on classification performance of potatoes determined by computer vision Ewa Ropelewska Original Paper Open access 30 January 2021 Pages: 807 - 817
Evaluation of indigenous non-Saccharomyces cider yeasts for use in brewing Roberto Rodríguez MadreraRosa Pando BedriñanaBelén Suárez Valles Original Paper 31 January 2021 Pages: 819 - 828
Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus Jovana VundukMaja KozarskiAnita Klaus Original Paper 04 February 2021 Pages: 829 - 838
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil Antonella De LeonardisVincenzo MacciolaFrancesca Cuomo Original Paper 04 February 2021 Pages: 839 - 850
Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat Carla Cristina LiseCaroline MarquesMarina Leite Mitterer-Daltoé Original Paper 10 February 2021 Pages: 851 - 863
The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS Rodolfo Campos ZaninMarcelo Caldeira ViegasFabio Yamashita Original Paper 08 February 2021 Pages: 865 - 878
Suitability of sugar, amino acid, and inorganic ion compositions to distinguish fir and spruce honey Basel ShaabanVictoria SeeburgerGertrud Lohaus Original Paper Open access 09 February 2021 Pages: 879 - 888
Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies Joseph Kudadam KoreseSolomon Kofi ChikpahBarbara Sturm Original Paper Open access 03 March 2021 Pages: 889 - 905
Volatile components in papaya fruits are the non-invasive biomarkers to monitor the ripening stage and the nutritional value Komal KushwahaShashank Sagar SainiDebabrata Sircar Original Paper 27 January 2021 Pages: 907 - 919
Recent insights, applications and prospects of xylose reductase: a futuristic enzyme for xylitol production Yogita LuganiMunish PuriBalwinder Singh Sooch Original Paper 06 February 2021 Pages: 921 - 946
Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines Noelia Briz-CidJose OlivaMiguel A. Cámara Original Paper 08 February 2021 Pages: 947 - 960
Physicochemical parameters and volatile compounds of herbal teas as indicators of products’ brand name using chemometrics Ioannis K. KarabagiasAnastasia V. Badeka Original Paper 11 February 2021 Pages: 961 - 974
Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage Nieves BaenasSergio BravoMaría Jesús Periago Original Paper 11 February 2021 Pages: 975 - 984
Fundamental characterization of wheat gluten Marina SchopfMonika Christine WehrliKatharina Anne Scherf Original Paper Open access 11 February 2021 Pages: 985 - 997
Effect of high levels of CO2 and O2 on membrane fatty acid profile and membrane physiology of meat spoilage bacteria Sandra KolbeckHermine KienbergerRudi F. Vogel Original Paper Open access 10 February 2021 Pages: 999 - 1011
AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil Simona ViolinoCinzia BenincasaCorrado Costa Original Paper 29 January 2021 Pages: 1013 - 1022
Analysis of mono-, di-, triacylglycerols, and fatty acids in food emulsifiers by high-performance liquid chromatography–mass spectrometry Dinah SchickKatharina LinkClaudia Oellig Original Paper Open access 19 February 2021 Pages: 1023 - 1034