1. Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples

   • Marcell Tóth
   • Tímea Kaszab
   • Anikó Meretei

   Original Paper Open access 19 March 2022 Pages: 1447 - 1455

   

2. Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems

   • Frank Endres
   • Alexandra Prowald
   • Martin Zarnkow

   Original Paper Open access 15 March 2022 Pages: 1457 - 1468

   

3. Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

   • Sandra Ebert
   • Florence Jungblut
   • Jochen Weiss

   Original Paper Open access 06 March 2022 Pages: 1469 - 1484

   

4. Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation

   • Asada Jiarpinijnun
   • Jie-Ting Geng
   • Kazufumi Osako

   Original Paper 21 February 2022 Pages: 1485 - 1497

   

5. Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage

   • Marliane Cássia Soares da Silva
   • José Maria Rodrigues da Luz
   • Lucas Louzada Pereira

   Original Paper 03 March 2022 Pages: 1499 - 1512

   

6. Molecular characterisation of an atypical coconut-like odour in cocoa

   • Caterina Porcelli
   • Martin Steinhaus

   Original Paper Open access 12 March 2022 Pages: 1513 - 1523

   

7. Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials

   • Lorenzo Guerrini
   • Francesco Maioli
   • Valentina Canuti

   Original Paper Open access 24 February 2022 Pages: 1525 - 1539

   

8. Fatty acid composition, squalene and elements in apple by-products: comparison between ancient cultivars and commercial varieties

   • Serena Scortichini
   • Diego Appignanesi
   • Rita Giovannetti

   Original Paper 14 March 2022 Pages: 1541 - 1551

   

9. A universal primer distinguishable PCR (UP-D-PCR) method for simultaneous identification and differentiation of bovine- and ovine/caprine-derived ingredients in ruminant feeds

   • Zuhong Liu
   • Xiaokang Wang
   • Bang Liu

   Original Paper 10 March 2022 Pages: 1553 - 1561

   

10. Aptasensor based on fluorescence resonance energy transfer for the determination of kanamycin

    • Lin Wei
    • Hui Zhang
    • Qingqing Yang

    Original Paper 27 February 2022 Pages: 1563 - 1572

    

11. Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations

    • Antonella De Leonardis
    • Vincenzo Macciola
    • Francesco Lopez

    Original Paper 24 February 2022 Pages: 1573 - 1582

    

12. Extraction, purification and stability of C-phycocyanin from Arthrospira platensis

    • J.-F. Fabre
    • N. U. F. Niangoran
    • R. Valentin

    Review Article 10 March 2022 Pages: 1583 - 1599

13. Development of an immunomagnetic nanoparticle-based lateral flow assay for detecting major kiwi allergen Act d1 in processed foods

    • Wen-Che Tsai
    • Hsin-Yi Yin
    • Hsiao-Wei Wen

    Original Paper 15 March 2022 Pages: 1601 - 1613

    

14. How alanine catalyzes melanoidin formation and dehydration during synthesis from glucose

    • Ghassan Faisal Mohsin
    • Franz-Josef Schmitt
    • Andrea Hornemann

    Original Paper Open access 15 March 2022 Pages: 1615 - 1624

    

15. Rapid and visual detection of viable Staphylococcus aureus in pork and pork products by PMA and saltatory rolling circle amplification

    • Wei Guo
    • Qian Yang
    • Wei Zhang

    Original Paper 16 March 2022 Pages: 1625 - 1634

    

16. A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

    • Emel Yucel
    • Goksel Tirpanci Sivri
    • Murat Tasan

    Original Paper 05 March 2022 Pages: 1635 - 1644

    

17. The functionality, bioavailability, and bioactive peptides in white cheeses produced in Turkey

    • Neslihan Turan
    • Muhammed Zeki Durak

    Original Paper 26 March 2022 Pages: 1645 - 1652

    

18. Quantification of tocochromanols in vitamin E dietary supplements by instrumental thin-layer chromatography

    • Alexander Kröpfl
    • Sina Schweizer
    • Walter Vetter

    Original Paper Open access 25 March 2022 Pages: 1653 - 1662

    

19. Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee)

    • Yang Li
    • Jiamei Li
    • Juan Chen

    Original Paper 23 March 2022 Pages: 1663 - 1677

    

20. Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up

    • Ayoub Kounnoun
    • Adnane Louajri
    • Mohamed El Maadoudi

    Original Paper 16 March 2022 Pages: 1679 - 1689

    

21. Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

    • Rita Beltrão Martins
    • Raquel Garzón
    • Cristina M. Rosell

    Original Paper Open access 04 April 2022 Pages: 1691 - 1702