Alternative beverages for probiotic foods Victoria María PulidoRemedios CastroAna Belén Díaz Review Article 17 November 2021 Pages: 301 - 314
Spoilage yeasts in fermented vegetables: conventional and novel control strategies Elena BallesterSusana RibesAna Fuentes Review Article 30 October 2021 Pages: 315 - 328
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview Beatrix SikRita SzékelyhidiZsolt Ajtony Review Article Open access 15 November 2021 Pages: 329 - 344
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications Fatma BoukidAntonella Pasqualone Review Article 13 November 2021 Pages: 345 - 356
Proteome composition and profiling of bioactive peptides of edible Antheraea assamensis pupae by sequential enzymatic digestion and kinetic modeling of in vitro gastrointestinal digestion Preeti SarkarGiuseppe ValacchiRaj Kumar Duary Original Paper 28 October 2021 Pages: 357 - 379
Emulsifying properties of lentil protein preparations obtained by dry fractionation Matthias FunkeMyriam LoefflerJochen Weiss Original Paper Open access 22 October 2021 Pages: 381 - 391
Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage Nesrin Merve Çelebi UzkuçAsli BayhanAyşegül Kirca Toklucu Original Paper 08 November 2021 Pages: 393 - 401
Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate Fabrizio CincottaAntonella VerzeraConcetta Condurso Original Paper 03 November 2021 Pages: 403 - 413
A novel fluorescence internal filtration immunoassay for the detection of clenbuterol Fei PengBeibei LiMing Guan Original Paper 17 November 2021 Pages: 415 - 426
Surface-enhanced Raman spectroscopy for the characterization of Vaccinium myrtillus L. bilberries of the Baltic–Nordic regions Lina TrakseleValentinas Snitka Original Paper Open access 27 October 2021 Pages: 427 - 435
Application of cloud point extraction for residues of chloramphenicol and amoxicillin in milk samples by HPLC–DAD Bilge SürücüHalil Ibrahim UlusoySümeyra Gülle Original Paper 01 November 2021 Pages: 437 - 445
Study on the construction and aroma-producing characteristics of the recombinant Saccharomyces cerevisiae strain W303-EAT Xiaodan WangKe ShenShidong Ban Original Paper 07 January 2022 Pages: 447 - 456
A strategy to protect biological activity and amplify signal applied on time-resolved fluorescence immunochromatography for detecting T-2 toxin Lin WeiJiali ZhangZhanli Liu Original Paper 03 November 2021 Pages: 457 - 466
Drivers of liking to predict consumers’ acceptance of local coffee from indigenous Mexican regions Yvonne Roman-MaldonadoAna L. Gutiérrez-SalomónJahir A. Barajas-Ramírez Original Paper 06 November 2021 Pages: 467 - 475
Preparation of dioscin from Trigonella foenum-graecum by foam separation–preparative high-performance liquid chromatography Zhijuan WangWei ZhangLin Song Original Paper 24 November 2021 Pages: 477 - 483
Development of the technology for producing water-soluble melanin from waste of vinary production and the study of its physicochemical properties Armen E. AghajanyanArtur A. HambardzumyanAshot S. Saghyan Original paper 03 November 2021 Pages: 485 - 495
A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties Dorota WianowskaMałgorzata Olszowy-TomczykSylwia Garbaczewska Original Paper Open access 05 November 2021 Pages: 497 - 505
Simple extraction procedure for free amino acids determination in selected gluten-free flour samples Sylwia KowalskaEdward SzłykAneta Jastrzębska Original Paper Open access 09 November 2021 Pages: 507 - 517
Selection of Saccharomyces eubayanus strains from Patagonia (Argentina) with brewing potential and performance in the craft beer industry Julieta Amalia BuriniJuan Ignacio EizaguirreDiego Libkind Original Paper 16 November 2021 Pages: 519 - 531
Study of the influence of hop polyphenols on the sensory stability of lager beer Alexandr MikyškaMarie JurkováMartin Slabý Original Paper 05 November 2021 Pages: 533 - 542
The effect of kneading speed on breadmaking from unrefined wheat flour dough Ottavia ParentiBruno ZanoniLorenzo Guerrini Original Paper 06 November 2021 Pages: 543 - 551
A pair of homoisoflavonoid analogues (6-aldehydo-isoophiopogonanone A/6-aldehydo-isoophiopogonanone B) from Ophiopogon japonicus as a tyrosinase inhibitor: inhibitory activity, conformational change and mechanism Liling WangYuchuan QinYifeng Zhou Original Paper 12 November 2021 Pages: 553 - 565
Influence of isolation techniques on the composition of glucosinolate breakdown products, their antiproliferative activity and gastrointestinal stability of allyl isothiocyanate Ivana VrcaJosipa ŠćurlaTea Bilušić Original Paper 17 November 2021 Pages: 567 - 576
A novel high-sensitive indirect competitive chemiluminescence enzyme immunoassay based on monoclonal antibody for tenuazonic acid (TeA) detection Hongyuan ZhouShuli PanLiang Ma Original Paper 06 January 2022 Pages: 577 - 587
Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century Buket CetinerSándor TömösköziHamit Koksel Original Paper 25 November 2021 Pages: 589 - 598
Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum Daniel KovalKatsiaryna AlishevichJan Kyselka Original Paper 24 November 2021 Pages: 599 - 611
Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation Minami OgawaFlorin VararuTeresa Garcia-Martinez Original Paper Open access 30 November 2021 Pages: 613 - 624
